a-galactosidase: general aspects and its application on soybean oligosaccharides/ a-galactosidase: aspectos gerais e sua aplicação em produtos a base de soja

• Published in: Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina Vol. 23; no. 1; pp. 111 - 119
• Main Authors: Mara Lucia Luiz Ribeiro, Silvana Pedroso de Góes
• Format: Journal Article
• Language: English
• Published: Universidade Estadual de Londrina 01.05.2002
• Subjects: a-galactosidase; Oligossacarídeos; Soja
• ISSN: 1676-546X; 1679-0359
• DOI: 10.5433/1679-0359.2002v23n1p111

This literature review has the aim to present topics related to a-galactosidase, considering its general characteristics, sources, functions and methods used in its determination. This enzyme, lacking in the human digestive tract, hydrolises µ-(1,6) bonds from oligosaccharides of the raffinose family. These carbohydrates, called flatulents, are found in leguminoses like soybean, a rich source of protein. However, due to the presence of these flatulents sugars, antinutritional factors are attributed to soyben, decreasing its consumption. a-galactosidase produced by some microorganisms and vegetables can be used in soybean based foods to reduce the interaction of the intestinal flora with the oligosaccharides, decreasing in this way the flatulence.This literature review has the aim to present topics related to a-galactosidase, considering its general characteristics, sources, functions and methods used in its determination. This enzyme, lacking in the human digestive tract, hydrolises µ-(1,6) bonds from oligosaccharides of the raffinose family. These carbohydrates, called flatulents, are found in leguminoses like soybean, a rich source of protein. However, due to the presence of these flatulents sugars, antinutritional factors are attributed to soyben, decreasing its consumption. a-galactosidase produced by some microorganisms and vegetables can be used in soybean based foods to reduce the interaction of the intestinal flora with the oligosaccharides, decreasing in this way the flatulence.