Enhanced elimination of non‐digestible oligosaccharides from soy milk by immobilized α‐galactosidase: A comparative analysis

This study compared two immobilization matrices like calcium‐alginate and chitosan for immobilization of α‐galactosidase and evaluated their potential for the removal of non‐digestible raffinose family oligosaccharides from soy milk which cause abdominal discomfort. The pH optima of the free and immobilized enzymes were found to be similar at pH 4.0. The chitosan‐immobilized α‐galactosidase displayed higher optimal temperature (60°C) compared to alginate‐immobilized enzyme (45°C) and free enzyme (50°C). The chitosan‐immobilized and alginate‐immobilized α‐galactosidases displayed 93.7% and 97.6% hydrolysis of raffinose family oligosaccharides, respectively, while the free enzyme hydrolyzed only 30.3% oligosaccharides present in soy milk in 4 hr. Remarkably, both the immobilized enzymes showed complete removal of raffinose family oligosaccharides in 8 hr. Moreover, reusability studies indicate that even after five cycles of reuse, the chitosan and alginate‐immobilized enzymes displayed 99% and 60% hydrolysis, respectively. Practical applications In this study, we have used two inexpensive and non‐toxic matrices for immobilizing α‐galactosidase. We report that entrapment of α‐galactosidase with chitosan significantly improved the optimal temperature of α‐galactosidase, which is advantageous in food industry. The hydrolysis of raffinose family oligosaccharides in soy milk was also greatly enhanced after immobilization with chitosan and alginate. Thus, the results described in this study have relevance for development of safe, cost‐effective and efficient method for removal of non‐digestible soy oligosaccharides in food industry. α‐Galactosidase was immobilized using calcium‐alginate and chitosan. Immobilized enzymes hydrolyzed soy milk oligosaccharides more efficiently than free enzyme. Immobilized α‐galactosidases show great potential for use in the food industry.