Enhanced elimination of non‐digestible oligosaccharides from soy milk by immobilized α‐galactosidase: A comparative analysis

Abstract

This study compared two immobilization matrices like calcium‐alginate and chitosan for immobilization of α‐galactosidase and evaluated their potential for the removal of non‐digestible raffinose family oligosaccharides from soy milk which cause abdominal discomfort. The pH optima of the free and immobilized enzymes were found to be similar at pH 4.0. The chitosan‐immobilized α‐galactosidase displayed higher optimal temperature (60°C) compared to alginate‐immobilized enzyme (45°C) and free enzyme (50°C). The chitosan‐immobilized and alginate‐immobilized α‐galactosidases displayed 93.7% and 97.6% hydrolysis of raffinose family oligosaccharides, respectively, while the free enzyme hydrolyzed only 30.3% oligosaccharides present in soy milk in 4 hr. Remarkably, both the immobilized enzymes showed complete removal of raffinose family oligosaccharides in 8 hr. Moreover, reusability studies indicate that even after five cycles of reuse, the chitosan and alginate‐immobilized enzymes displayed 99% and 60% hydrolysis, respectively. Practical applications In this study, we have used two inexpensive and non‐toxic matrices for immobilizing α‐galactosidase. We report that entrapment of α‐galactosidase with chitosan significantly improved the optimal temperature of α‐galactosidase, which is advantageous in food industry. The hydrolysis of raffinose family oligosaccharides in soy milk was also greatly enhanced after immobilization with chitosan and alginate. Thus, the results described in this study have relevance for development of safe, cost‐effective and efficient method for removal of non‐digestible soy oligosaccharides in food industry.

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

“…The presence of anti-nutritional components in soymilk is a significant obstacle to its high nutritional quality. Various anti-nutrients, such as trypsin inhibitor, phytate, tannin, flatulence-inducing oligosaccharides (raffinose and stachyose), and lipoxygenases, are present in soymilk (Arques et al, 2014;Katrolia et al, 2019;Kim et al, 2010;Shashego, 2019;Stanojević et al, 2017). Among those factors, trypsin inhibitors, phytates, and lipoxygenases are major antinutrients in soymilk that negatively impact protein digestion, mineral availability, and sensory attributes, respectively (Kwon et al, 2014;Vanga et al, 2020;Yang et al, 2016).…”

“…Trypsin inhibitor, phytic acid, lipoxygenase, tannin, and flatulence-causing oligosaccharides present in soymilk have been recognized as anti-nutritional factors that limit absorption of essential nutrients (Arques et al, 2014;Katrolia et al, 2019;Kim et al, 2010;Shashego, 2019;Stanojević et al, 2017). In particular, trypsin inhibitors, phytic acids, and lipoxygenases have been identified as major components that negatively impact the absorption of proteins and minerals and the organoleptic quality of soymilk (Kim et al, 2010;Stanojević et al, 2017;Xiao et al, 2012), which have been evidenced by several studies.…”

Engineering a Trypsin-Resistant Thermophilic α-Galactosidase to Enhance Pepsin Resistance, Acidic Tolerance, Catalytic Performance, and Potential in the Food and Feed Industry

“…3 Efficient utilization of αgalactosides by α-galactosidases has been attracting great attention for sustainable development and eco-efficiency. 4 However, the cost-effective process of α-galactosidase hydrolysis is limited by the enzyme lability and protease sensitivity under high processing temperatures and low gastric pH levels. 5 α-Galactosidases can catalyze the removal of α-linked terminal galactose residues from galactooligosaccharides and polysaccharides and have potential applications in food and feed industries.…”

“…α-Galactosides function as the major storage carbohydrate in soybean seeds and other legumes, but they are indigestible by monogastric animals. , α-Galactosides increase the viscosity of gut content, thereby causing flatulence, intestinal disturbance, and reductions in nutrient utilization . Efficient utilization of α-galactosides by α-galactosidases has been attracting great attention for sustainable development and eco-efficiency . However, the cost-effective process of α-galactosidase hydrolysis is limited by the enzyme lability and protease sensitivity under high processing temperatures and low gastric pH levels …”

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

“…Other such significant component of soy foods is soy oligosaccharides that are not digested by human beings. These intact carbohydrates go directly into the gut and metabolize by gastrointestinal microorganisms that contain the necessary enzyme (a-galactosidase) and exert positive effects including preventing diarrhea and constipation, protecting liver function by decreasing the production of toxic metabolites, reducing blood pressure and having anticancer effects (Chang et al, 2012;Germain et al, 2012;Katrolia et al, 2019;Liener, 1994). The overall use of probiotic microorganisms in soy products may have a double advantage of both probiotic and soy on human health.…”