Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products

Abstract

Intake of Fermentable Oligo,- Di,- Monosaccharides, And Polyols, abbreviated as FODMAP, is known to worsen gastrointestinal symptoms in people with functional bowel disorders. Legume-based foods are climate-friendly and healthy alternatives to meat, but also high in fermentable oligosaccharides, galactooligosaccharides in particular. In this study, we have screened commercial and produced, new α-galactosidases for hydrolysis of galactooligosaccharides in pea and faba bean based materials. Commercial DS30 and recombinantly produced Neosartorya fisherii α-galactosidase were further applied to enzymatic removal of galactooligosaccharides from leguminous ingredients as well as moist (spoonable), semi-moist (wet-extrudate) and dry (crackers) food prototypes. Galactooligosaccharide levels were reduced by both enzymes by over 90% during production of a pea protein-based spoonable product and formulations prepared for extrusion cooking. Extrusion cooking increased the analyzable galactooligosaccharide content to some extent, presumably because heating and shearing released more galactooligosaccharides from the material. Cracker dough galactooligosaccharide concentration was decreased less during α-galactosidase treatment, most likely because of the slightly alkaline pH of the material, which was not optimal for α-galactosidase action.