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https://locus.ufv.br//handle/123456789/19136
Tipo: | Artigo |
Título: | Processing of soybean products by semipurified plant and microbial α-Galactosidases |
Autor(es): | Falkoski, Daniel L. Guimarães, Valéria M. Callegari, Carina M. Reis, Angélica P. Barros, Everaldo G. de Rezende, Sebastião T. de |
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. |
Palavras-chave: | Soybean α-galactosidase Galactooligosaccharides Aspergillus Penicillium |
Editor: | Journal of Agricultural and Food Chemistry |
Tipo de Acesso: | American Chemical Society |
URI: | https://doi.org/10.1021/jf0617162 http://www.locus.ufv.br/handle/123456789/19136 |
Data do documento: | 12-Mai-2006 |
Aparece nas coleções: | Artigos |
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artigo.pdf Until 2100-12-31 | Texto completo | 96,24 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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