Production of α-galactosidase fromAspergillus awamori: Properties and action on para-nitrophenyl α-D-galactopyranoside and galacto-Oligosaccharides of soy milk View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1978-02

AUTHORS

John E. McGhee, Robert Silmaim, E. B. Bagley

ABSTRACT

Soybean products including soy milk can provide needed protein for human consumption. Soybean flour contains raffinose and stachyose considered responsible for flatulence often associated with soy products. A partially purified preparation of α-galactosidase and invertase, prepared fromAspergillus awamori NRRL 4869 cultured on wheat bran, hydrolyzes the oligosaccharides of soy milk. The α-galactosidase exhibited its maximum activity at pH 5.0 and was stable in that pH range. The optimum temperature was 50 C; however, 8% of α-galactosidase activity was lost after 15 min at 55 C., and complete inactivation was observed after 14 min at 70 C. Parachloromercuribenzoate, AgNO3, HgCl2, and iodine exhibited strong inhibitory effects on the enzymes. Km values of the α-galactosidase with melibiose and raffinose as substrates were 3.0 and 3.6 × 10−2 M, respectively, and the molecular weights of both enzymes were estimated to be about 130,000 on the basis of Sephadex and sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis. More... »

PAGES

244-247

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02676933

DOI

http://dx.doi.org/10.1007/bf02676933

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1011905945


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