Removal of flatulence-inducing sugars by using free and polyvinyl alcohol immobilized α-Galactosidase from Aspergillus oryzae

Abstract

Consumption of soymilk and soybean derived foods has been hampered due to the presence of RFOs (raffinose family oligosaccharides). Soy-based foods free from RFOs have positive impact on their acceptance as protein rich food. α-Galactosidase was entrapped in PVA (polyvinyl alcohol) cross linked with boric acid. Immobilized enzyme showed shift in optimum pH of 0.4 units and the activity yield of the immobilized α-galactosidase was found to be 76%. Immobilized enzyme was used to reduce RFOs in soymilk. In batch reaction after 12 h incubation soluble and immobilized enzyme showed 92 and 83% reduction of RFOs in soymilk, respectively. In repeated batch experiments immobilized enzyme showed 64% of its hydrolyzing activity after 6th cycle. PVA-immobilized α-galactosidase in fluidized bed reactor showed highest reduction (92%) of RFOs at a flow rate of 30 mL/h. The results of this study are interesting for their use in food processing industry.