Souza Júnior, Waldeck Campanha deRezende, Sebastião Tavares deViana, Pollyanna AmaralFalkoski, Daniel LucianoReis, Angélica PataroMachado, Solimar GonçalvesBarros, Everaldo Gonçalves deGuimarães, Valéria Monteze2018-09-142018-09-142009-05-1503088146https://doi.org/10.1016/j.foodchem.2008.09.090http://www.locus.ufv.br/handle/123456789/21828Whole cells of Debaryomyces hansenii UFV-1 were permeabilised with ethanol and immobilised in calcium alginate hydrogel. The optimum pH and temperature for α-galactosidase activities of permeabilised free (PFC) and permeabilised immobilised cells (PIC) were 4.5 and 60 °C; and 4.0 and 70 °C, respectively. PIC α-galactosidase was more stable than that of PFC. The incubation of PIC at 60 and 70 °C promoted an increase in α-galactosidase activity. The α-galactosidase activity was maintained when PIC was used in three repeated batches. The Km values for PIC and PFC α-galactosidases, with ρNPαGal, were 0.82 mM and 0.30 mM, respectively. Soy milk treatment with PIC for 6 h at 60 °C promoted 100% hydrolysis of raffinose oligosaccharides.pdfengElsevier Ltd.Calcium alginateCell immobilizationDebaryomyces hansenii UFV-1α- GalactosidaseGalactooligosaccharidesArtigo