Processing of soybean products by semipurified plant and microbial α-Galactosidases
dc.contributor.author | Falkoski, Daniel L. | |
dc.contributor.author | Guimarães, Valéria M. | |
dc.contributor.author | Callegari, Carina M. | |
dc.contributor.author | Reis, Angélica P. | |
dc.contributor.author | Barros, Everaldo G. de | |
dc.contributor.author | Rezende, Sebastião T. de | |
dc.date.accessioned | 2018-04-25T17:52:32Z | |
dc.date.available | 2018-04-25T17:52:32Z | |
dc.date.issued | 2006-05-12 | |
dc.description.abstract | Galactooligosaccharides (GO) are responsible for intestinal disturbances following ingestion of legume-derived products. Enzymatic reduction of GO level in these products is highly desirable to improve their acceptance. For this purpose, plant and microbial semipurified α-galactosidases were used for GO hydrolysis in soybean flour and soy molasses. α-Galactosidases from soybean germinating seeds, Aspergillus terreus, and Penicillium griseoroseum presented maximal activities at pH 4.0−5.0 and 45−65 °C. The KM,app values determined for raffinose by the soybean, A. terreus, and P. griseoroseum α-galactosidases were 3.44, 19.39, and 20.67 mM, respectively. The enzymes were completely inhibited by Ag+ and Hg2+, whereas only soybean enzyme was inhibited by galactose. A. terreus α-galactosidase was more thermostable than the enzymes from the other two sources. This enzyme maintained about 100% of its original activity after 3 h at 60 °C. The microbial α-galactosidases were more efficient for reducing GO in soybean flour and soy molasses than soybean enzyme. | en |
dc.format | pt-BR | |
dc.identifier.issn | 15205118 | |
dc.identifier.uri | https://doi.org/10.1021/jf0617162 | |
dc.identifier.uri | http://www.locus.ufv.br/handle/123456789/19136 | |
dc.language.iso | eng | pt-BR |
dc.publisher | Journal of Agricultural and Food Chemistry | pt-BR |
dc.relation.ispartofseries | v. 54, n. 26, p. 10184–10190, December 2006 | pt-BR |
dc.rights | American Chemical Society | pt-BR |
dc.subject | Soybean | pt-BR |
dc.subject | α-galactosidase | pt-BR |
dc.subject | Galactooligosaccharides | pt-BR |
dc.subject | Aspergillus | pt-BR |
dc.subject | Penicillium | pt-BR |
dc.title | Processing of soybean products by semipurified plant and microbial α-Galactosidases | en |
dc.type | Artigo | pt-BR |
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