Reduction of raffinose oligosaccharides in chickpea (Cicer arietinum) flour by crude extracellular fungal α-galactosidase
✍ Scribed by Mansour, Esam H; Khalil, Ali H
- Book ID
- 101224674
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 223 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The efficiency of crude extracelluar a-galactosidases from Cladosporium cladosporides, Aspergillus oryzae and A niger in reducing the raffinose and stachyose content in chickpea Ñours was studied and compared with other traditional treatments. The optimum pH for a-galactosidase activity was found to be 4É5 for A oryzae and 5É0 for Cl cladosporides and A niger, while the optimum temperature of enzyme activity was 40¡C for Cl cladosporides and 50¡C for A oryzae and A niger. The speciÐc activities of a-galactosidase from Cl cladosporides, A oryzae and A niger were 3É35, 3É94 and 5É94 units lg~1 protein, respectively. The enzyme activity was stable between pH 4É0 and 7É0 for A oryzae and A niger and between pH 5É0 and 7É0 for Cl cladosporides. The enzymes were thermostable when incubated at temperature ranges of 40È60¡C for Cl cladosporides and 40È50¡C for A oryzae and A niger. The optimum conditions for removing the raffinose and stachyose were obtained by incubating chickpea Ñours with 30 ml of crude fungal a-galactosidase extract (290, 210 and 130 units ml~1 for Cl cladosporides, A oryzae and A niger, respectively) for 3 h at the optimum conditions of each strain. Crude fungal a-galactosidases reduced the raffinose oligosaccharides content in chickpea Ñours by 100%, while germination reduced the raffinose content by 69% and stachyose content by 75%. Other traditional techniques reduced the raffinose content by 13È49% and stachyose content by 10È32%.