Abstract
The hydrolysis of α-galactose-carbohydrates in soy-based beverages using the enzyme MelA α-D-galactosidase (Lp_3485) from Lactiplantibacillus plantarum WCFS1 is presented. MelA is a highly unstable trimeric enzyme whose activity and stability are strongly dependent on the dilution and polarity of the reaction medium. Considering this, the enzyme was immobilized and stabilized using different immobilization protocols. Post-immobilization techniques consisting of cross-linking with different polyfunctional polymers were used. The optimal derivative was used to hydrolyse different oligosaccharides of the raffinose family (raffinose and stachyose) present in soy drink preparations. Remarkably, MelA showed specific activity and high hydrolytic efficiency towards RFOs in soy-based beverages at a relatively low temperature (20 °C). Therefore, these results suggest that this enzyme could be preferentially used in the early stage of soybean processing to remove RFOs from soy-based beverages and soy-derived products, thereby improving their nutritional value.
Published Version
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