Purification and properties of the anionic form of α-galactosidase from germinating guar (Cyamopsis tetragonolobus)

Shivanna, B. D.; Ramakrishna, M.; Ramadoss, Candadai S.

doi:10.1016/0168-9452(90)90080-8

Cited by 3 publications

(3 citation statements)

References 22 publications

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“…The K M,app values for pNPGal, melibiose, and raffinose are displayed in Table 4. The K M values determined in this study, using pNPGal as substrate, were similar to those obtained for R-galactosidases of germinating Cyamopsis tetragonolobus seeds (20), Trichoderma reesei RUT C-30 (21), and Penicillium species 23 (22). The K M values determined with melibiose were close to that of R-gal I of A. niger (16), but lower than the K M value observed for R-galactosidase of germinating soybean seeds of the vareity Doko (5).…”

Section: Resultssupporting

confidence: 83%

“…Fractionation of crude extract from germinating soybean seeds on gel filtration and ion exchange columns resulted in a 19.7fold purification with a 36.6% recovery of the enzyme activity (Table 1). The R-galactosidases secreted by A. terreus were partially purified using gel filtration and hydrophobic chromatography procedures, with a purification factor of 20 recovery of 13.8% (Table 2). P. griseoroseum R-galactosidase was purified 27-fold with 63% recovery of the enzyme activity (Table 3).…”

Section: Resultsmentioning

confidence: 99%

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Processing of Soybean Products by Semipurified Plant and Microbial α-Galactosidases

Falkoski

Guimarães

Callegari

et al. 2006

J. Agric. Food Chem.

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Galactooligosaccharides (GO) are responsible for intestinal disturbances following ingestion of legume-derived products. Enzymatic reduction of GO level in these products is highly desirable to improve their acceptance. For this purpose, plant and microbial semipurified alpha-galactosidases were used for GO hydrolysis in soybean flour and soy molasses. alpha-Galactosidases from soybean germinating seeds, Aspergillus terreus, and Penicillium griseoroseum presented maximal activities at pH 4.0-5.0 and 45-65 degrees C. The KM,app values determined for raffinose by the soybean, A. terreus, and P. griseoroseum alpha-galactosidases were 3.44, 19.39, and 20.67 mM, respectively. The enzymes were completely inhibited by Ag+ and Hg2+, whereas only soybean enzyme was inhibited by galactose. A. terreus alpha-galactosidase was more thermostable than the enzymes from the other two sources. This enzyme maintained about 100% of its original activity after 3 h at 60 C. The microbial alpha-galactosidases were more efficient for reducing GO in soybean flour and soy molasses than soybean enzyme.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Processing of Soybean Products by Semipurified Plant and Microbial α-Galactosidases

Falkoski

Guimarães

Callegari

et al. 2006

J. Agric. Food Chem.

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“…There are few reports of the use of α-galactosidase from plants and microorganisms to reduce oligosaccharides present in soymilk and other legume flours [11][12][13]. Information regarding screening of raffinose family oligosaccharide and processing on the levels of oligosaccharides in newly developed cultivars of black gram is not available.…”

Section: Introductionmentioning

confidence: 94%

Oligosaccharins of Black Gram (Vigna mungo L.) as Affected by Processing Methods

Girigowda

Prashanth

Mulimani

2005

Plant Foods Hum Nutr

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The oligosaccharide content was determined in 12 different cultivars of black gram. The effect of various treatments such as soaking, cooking, and enzyme treatment on the raffinose family oligosaccharides of dry seeds and flour was studied. Ajugose, a higher oligosaccharide (DP 6) found in trace quantities in seeds, was shown in black gram by HPLC. The percent reduction of raffinose, stachyose, verbascose, and ajugose after soaking for 16 hr was 41.66%, 47.61%, 28.48%, and 26.82%, respectively in Local-I variety and 43.75%, 20.58%, 23.60%, and 15.88%, respectively in Local-II variety. Cooking for 60 min resulted in decrease of 100% for raffinose, 76.19% for stachyose, 36.39% for verbascose, and 60.97% for ajugose in Local-I variety and 100% for raffinose, 55.88% for stachyose, 48.52% for verbascose, and 56.07% for ajugose in Local-II variety. Thin layer chromatographic analysis of 3 hr enzyme-treated samples revealed almost complete hydrolysis of raffinose family of oligosaccharides. Among the different methods employed, enzyme treatment was found to be the most effective for removing alpha-galactosides in black gram.

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Hybrid affinity chromatography of α-galactosidase from Verbascum thapsus L.

Bom

Wassenaar

Boot

1998

Journal of Chromatography A

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Purification and properties of the anionic form of α-galactosidase from germinating guar (Cyamopsis tetragonolobus)

Cited by 3 publications

References 22 publications

Processing of Soybean Products by Semipurified Plant and Microbial α-Galactosidases

Processing of Soybean Products by Semipurified Plant and Microbial α-Galactosidases

Oligosaccharins of Black Gram (Vigna mungo L.) as Affected by Processing Methods

Hybrid affinity chromatography of α-galactosidase from Verbascum thapsus L.

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