α-galactosidase from germinating guar (Cyamopsis tetragonolobus) seeds

Production of α-Galactosidase by Aspergillus oryzae through solid-state fermentation and its application in soymilk Galactooligosaccharide hydrolysis

“…The enzyme worked effectively at this broad pH range (pH of natural soymilk was 6.3 and that of commercial soymilk 6.1) to hydrolyze the raffinose and stachyose of soymilk, obviating the need for pH adjustment. α-Galactosidase from the fungi Mortierella vinacea (Thananunkul et al, 1976) and guar (Cyanopsis tetragonolobes) exhibited maximum hydrolysis at pH of 4.0-4.5 and 5.0, respectively (Shivanna and Ramakrishna, 1989).…”

Soymilk oligosaccharide hydrolysis by Aspergillus oryzae α-galactosidase immobilized in calcium alginate

“…Generally, ␣-galactosidase hydrolyzes a variety of simple ␣-d-galactosides as well as more complex molecules, such as oligosaccharides and polysaccharides [6]. There are several reports in the literature of the use of ␣-galactosidase from plant [7], bacteria [8] and fungal sources [9][10][11] for the removal of raffinose family sugars from soymilk. Although satisfactory hydrolysis is obtainable by such processing, a single usage of free enzyme appears uneconomical and the processed milk has the possibility to contain foreign proteins.…”

Hydrolysis of Galacto-oligosaccharides in Soymilk by κ-carrageenan-entrapped α-galactosidase from Aspergillus Oryzae

“…a-Galactosidase is used to degrade raffinose family oligosaccharides in food and feed materials such as soya meal or soymilk. There are several reports in the literature of the use of a-galactosidase from plant (Shivanna & Ramakrishna 1985), bacteria (Cruz et al 1981) and fungal sources (Sugimoto & Bureu 1970;McGhee et al 1978;Mulimani & Ramalingam 1995) for removal of raffinose family sugars from soymilk. a-Galactosidase-treated soymilk is widely accepted in the diet of undernourished children as well as that of lactose-intolerant individuals (Biranjan et al 1987).…”