Food Research Institute

Taborda, P. C. S. A. – Cardoso, L. A. C. – Karp, S. G.
α-Galactosidases: characteristics, production and immobilization
Journal of Food and Nutrition Research, 55, 2016, No. 3, s. 195-204

Patrícia Cristine Scussiato De Andrade Taborda, Industrial Biotechnology Program, Positivo University, Professor Pedro Viriato Parigot de Souza Street 5300, 81280-330 Campo Comprido, Curitiba, Brazil. E-mail: julipaty@terra.com.br

Received 7 January 2016; 1st revised 20 August 2016; accepted 30 August 2016; published online 8 September 2016

Summary: The enzyme alpha-D-galactoside galactohydrolase (E.C. 3.2.1.22), known as alpha-galactosidase or alpha-gal, catalyses the hydrolysis of oligosaccharides present in legumes, in particular soybean. This enzyme is not present in the gastrointestinal tract of humans, thus restricting the consumption and nutritional benefits of legumes due to gastrointestinal discomfort, flatulence and diarrhea caused by no metabolization of oligosaccharides such as melibiose, raffinose or stachyose. One of the options to solve these problems is the enzymatic treatment of these food ingredients, during preparation or inside the organism, through ingestion of the enzyme. The objective of this review is to present the main biochemical and technological characteristics of alpha-galactosidases, and also to describe aspects related to their production, purification, immobilization and applications in food products.

Keywords: α-galactosidases; non-digestible oligosaccharides; immobilization; submerged fermentation

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