[alpha]-Galactosidases: characteristics, production and immobilization
The enzyme alpha-D-galactoside galactohydrolase (E.C. 3.2.1.22), known as alpha-galactosidase or alpha-gal, catalyses the hydrolysis of oligosaccharides present in legumes, in particular soybean. This enzyme is not present in the gastrointestinal tract of humans, thus restricting the consumption and...
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| Veröffentlicht in: | Journal of food and nutrition research 2016-01, Vol.55 (3), p.195-204 |
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| creator | Taborda, P C S A Cardoso, L A C Karp, S G |
| description | The enzyme alpha-D-galactoside galactohydrolase (E.C. 3.2.1.22), known as alpha-galactosidase or alpha-gal, catalyses the hydrolysis of oligosaccharides present in legumes, in particular soybean. This enzyme is not present in the gastrointestinal tract of humans, thus restricting the consumption and nutritional benefits of legumes due to gastrointestinal discomfort, flatulence and diarrhea caused by no metabolization of oligosaccharides such as melibiose, raffinose or stachyose. One of the options to solve these problems is the enzymatic treatment of these food ingredients, during preparation or inside the organism, through ingestion of the enzyme. The objective of this review is to present the main biochemical and technological characteristics of alpha-galactosidases, and also to describe aspects related to their production, purification, immobilization and applications in food products. |
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| title | [alpha]-Galactosidases: characteristics, production and immobilization |
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