Production of soya milk containing low flatulence‐causing oligosaccharides in a packed bed reactor using immobilised α‐galactosidase

Abstract

Peanut a-galactosidase was immobilised in calcium alginate beads and used to hydrolyse the flatulencecausing oligosaccharides, raffinose and stachyose, in soya milk in batch and in packed bed reactor with recycle. The immobilised enzyme exhibited a slightly lower activity than the free enzyme. The activity yield of immobilised a-galactosidase was 75.1% and the immobilisation yield was 82.6%. Batch hydrolysis using immobilised enzyme at 55°C resulted in 96% reduction in the oligosaccharides after 12 h. For the continuous process, a packed bed reactor with recycle was used. More than 98% of the oligosaccharides were hydrolysed after 6 h of reaction at 55°C. The immobilised enzyme also proved to be stable up to three repeated hydrolysis reactions.

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

“…Moreover, in this study, the immobilized α‐galactosidases were found to exhibit better hydrolysis of RFOs in soy milk in shorter period as compared to several earlier reported studies. The immobilized α‐galactosidase from peanut was shown to hydrolyze 96% oligosaccharides after 12 hr while cicer α‐galactosidase was able to degrade 70% RFOs in soy milk after 8 hr (Rajan & Nair, ; Singh & Kayastha, ).…”

Covalent immobilization of halohydrin dehalogenase for efficient synthesis of epichlorohydrin in an integrated bioreactor

“…A high temperature will speed up the conversion of substrate to product. However, too high of a temperature can induce the irreversible denaturation of an enzyme . The effects of temperature on the activity of free and HHDH@ES‐103B were researched at various temperatures (35–80°C) and the results are presented in Figure a.…”

Dried alginate-entrapped enzymes (DALGEEs) and their application to the production of fructooligosaccharides

“…In another recent twist, the crosslinking of alginate with glutaraldehyde has been also explored [11;12]. Nevertheless, the complete removal of toxic crosslinking chemicals is difficult and thus may be inappropriate for its application in food processing industries [13].…”