کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10543557 | 963518 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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 Ï-nitrophenyl-α-d-galactopyranoside (ÏNPGal) at 60 °C and a pH of 5.0 and the KM app values for ÏNPGal, 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 93, Issue 4, December 2005, Pages 665-670
Journal: Food Chemistry - Volume 93, Issue 4, December 2005, Pages 665-670
نویسندگان
Simone de Fátima Viana, Valéria Monteze Guimarães, Inês Chamel José, Maria Goreti de Almeida e Oliveira, Neuza Maria Brunoro Costa, Everaldo Gonçalves de Barros, MaurÃlio Alves Moreira, Sebastião Tavares de Rezende,