Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase

Detalhes bibliográficos
Autor(a) principal: Guimarães, Valéria Monteze
Data de Publicação: 2015
Outros Autores: José, Inês Chamel, Oliveira, Maria Goreti de Almeida e, Barros, Everaldo Gonçalves de, Moreira, Maurílio Alves, Viana, Simone de Fátima, Rezende, Sebastião Tavares de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.foodchem.2004.09.045
http://www.locus.ufv.br/handle/123456789/21862
Resumo: Raffinose oligosaccharides (ROs) make up a substantial part (40%) of the soluble sugars found in soybean seeds and are responsible for flatulence after the ingestion of soybean and other legumes. Consequently, soy-based foods would find a broader approval if the ROs were removed from soybean products or hydrolysed by α-galactosidases. During soybean seed germination, of content the ROs decrease substantially, while the α-galactosidase activity increases. α-Galactosidase was partially purified from germinating seeds by partition in an aqueous two-phase system and ion-exchange chromatography. The enzyme preparation presented maximal activities against ρ-nitrophenyl-α-d-galactopyranoside (ρNPGal) at 60 °C and a pH of 5.0 and the KM app values for ρNPGal, melibiose, and raffinose of the enzyme preparation were 0.33, 0.42, and 6.01 mM, respectively. The enzyme was highly inhibited by SDS, copper, and galactose. Hydrolysis of soybean flour ROs by enzyme preparation reduced the stachyose and raffinose contents by 72.3% and 89.2%, respectively, after incubation for 6 h at 40 °C.
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spelling Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidaseα-GalactosidaseRaffinose oligosaccharidesHydrolyzed soybean flourFlatulence reductionRaffinose oligosaccharides (ROs) make up a substantial part (40%) of the soluble sugars found in soybean seeds and are responsible for flatulence after the ingestion of soybean and other legumes. Consequently, soy-based foods would find a broader approval if the ROs were removed from soybean products or hydrolysed by α-galactosidases. During soybean seed germination, of content the ROs decrease substantially, while the α-galactosidase activity increases. α-Galactosidase was partially purified from germinating seeds by partition in an aqueous two-phase system and ion-exchange chromatography. The enzyme preparation presented maximal activities against ρ-nitrophenyl-α-d-galactopyranoside (ρNPGal) at 60 °C and a pH of 5.0 and the KM app values for ρNPGal, melibiose, and raffinose of the enzyme preparation were 0.33, 0.42, and 6.01 mM, respectively. The enzyme was highly inhibited by SDS, copper, and galactose. Hydrolysis of soybean flour ROs by enzyme preparation reduced the stachyose and raffinose contents by 72.3% and 89.2%, respectively, after incubation for 6 h at 40 °C.Food Chemistry2018-09-19T10:44:56Z2018-09-19T10:44:56Z2015-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf0308-8146https://doi.org/10.1016/j.foodchem.2004.09.045http://www.locus.ufv.br/handle/123456789/21862engVolume 93, Issue 4, Pages 665-670, December 2005Elsevier B.V.info:eu-repo/semantics/openAccessGuimarães, Valéria MontezeJosé, Inês ChamelOliveira, Maria Goreti de Almeida eOliveira, Maria Goreti de Almeida eBarros, Everaldo Gonçalves deMoreira, Maurílio AlvesViana, Simone de FátimaRezende, Sebastião Tavares dereponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T06:46:35Zoai:locus.ufv.br:123456789/21862Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T06:46:35LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
title Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
spellingShingle Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
Guimarães, Valéria Monteze
α-Galactosidase
Raffinose oligosaccharides
Hydrolyzed soybean flour
Flatulence reduction
title_short Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
title_full Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
title_fullStr Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
title_full_unstemmed Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
title_sort Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
author Guimarães, Valéria Monteze
author_facet Guimarães, Valéria Monteze
José, Inês Chamel
Oliveira, Maria Goreti de Almeida e
Barros, Everaldo Gonçalves de
Moreira, Maurílio Alves
Viana, Simone de Fátima
Rezende, Sebastião Tavares de
author_role author
author2 José, Inês Chamel
Oliveira, Maria Goreti de Almeida e
Barros, Everaldo Gonçalves de
Moreira, Maurílio Alves
Viana, Simone de Fátima
Rezende, Sebastião Tavares de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Guimarães, Valéria Monteze
José, Inês Chamel
Oliveira, Maria Goreti de Almeida e
Oliveira, Maria Goreti de Almeida e
Barros, Everaldo Gonçalves de
Moreira, Maurílio Alves
Viana, Simone de Fátima
Rezende, Sebastião Tavares de
dc.subject.por.fl_str_mv α-Galactosidase
Raffinose oligosaccharides
Hydrolyzed soybean flour
Flatulence reduction
topic α-Galactosidase
Raffinose oligosaccharides
Hydrolyzed soybean flour
Flatulence reduction
description Raffinose oligosaccharides (ROs) make up a substantial part (40%) of the soluble sugars found in soybean seeds and are responsible for flatulence after the ingestion of soybean and other legumes. Consequently, soy-based foods would find a broader approval if the ROs were removed from soybean products or hydrolysed by α-galactosidases. During soybean seed germination, of content the ROs decrease substantially, while the α-galactosidase activity increases. α-Galactosidase was partially purified from germinating seeds by partition in an aqueous two-phase system and ion-exchange chromatography. The enzyme preparation presented maximal activities against ρ-nitrophenyl-α-d-galactopyranoside (ρNPGal) at 60 °C and a pH of 5.0 and the KM app values for ρNPGal, melibiose, and raffinose of the enzyme preparation were 0.33, 0.42, and 6.01 mM, respectively. The enzyme was highly inhibited by SDS, copper, and galactose. Hydrolysis of soybean flour ROs by enzyme preparation reduced the stachyose and raffinose contents by 72.3% and 89.2%, respectively, after incubation for 6 h at 40 °C.
publishDate 2015
dc.date.none.fl_str_mv 2015-12
2018-09-19T10:44:56Z
2018-09-19T10:44:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 0308-8146
https://doi.org/10.1016/j.foodchem.2004.09.045
http://www.locus.ufv.br/handle/123456789/21862
identifier_str_mv 0308-8146
url https://doi.org/10.1016/j.foodchem.2004.09.045
http://www.locus.ufv.br/handle/123456789/21862
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Volume 93, Issue 4, Pages 665-670, December 2005
dc.rights.driver.fl_str_mv Elsevier B.V.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Elsevier B.V.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Food Chemistry
publisher.none.fl_str_mv Food Chemistry
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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