Removal of Raffinose Family Oligosaccharides from Soymilk by α-Galactosidase Immobilized on Sepabeads EC-EA and Sepabeads EC-HA

Abstract

Enzymatic hydrolysis of raffinose family oligosaccharides (RFOs), mainly raffinose and stachyose, into digestible sugars improves the nutritional value of soybean and soymilk. α-Galactosidases have been widely employed for the degradation of RFOs in industrial food applications. In the present study, α-galactosidase was immobilized on Sepabeads EC-EA and Sepabeads EC-HA by direct covalent attachment and also by adsorbtion/crosslinking methods by using glutaraldehyde chemistry. The covalently immobilized enzyme on Sepabeads EC-HA completely hydrolyzed both raffinose and stachyose for 24 h. The adsorbed/crosslinked enzyme on Sepabeads EC-HA hydrolyzed the stachyose and raffinose with 100 and 88.6% degrees at the same time, respectively. The results suggested that the covalently immobilized enzyme on Sepabeads EC-HA is more efficient in the degradation of RFOs. Therefore, this form of enzyme may be a good candidate for removing of RFOs found in many products of the food industry.

Purification, characterisation and immobilisation of a protease‐resistant α‐galactosidase from Monascus purpureus and its application in removal of raffinose family oligosaccharides

“…Immobilisation is a powerful technique for improving the enzyme stability and reducing the operational cost due to reusability. α‐Galactosidases have been previously immobilised using different supports, such as alginate‐chitosan (Geng et al ., 2022), sepabeads (Çelem & Önal, 2022), cellulose film (Baffa Júnior et al ., 2018) and chitosan‐coated magnetic nanoparticles (Bangoria et al ., 2023). With the objective of improving the properties and reusability of MPG, it was immobilised on chitosan, a cost‐effective and safe matrix.…”

“…Therefore, the free and immobilised enzyme can be useful in the food and feed industries for the removal of RFOs. Previous studies have demonstrated the abilities of immobilised α‐galactosidases in degradation of RFOs from soymilk (Baffa Júnior et al ., 2018; Katrolia et al ., 2019a; Çelem & Önal, 2022; Geng et al ., 2022) and chickpea milk (Patil et al ., 2009).…”