Alpha-galactosidase production and use in a hollow-fiber reactor

Author:

Smiley K L,Hensley D E,Gasdorf H J

Abstract

Soybean milk serves as a base for a variety of beverages designed for consumption in developing countries. Soybean flour contains raffinose and stachyose considered to be responsible for flatulence often associated with these products (J.J. Rackis, D.H. Honig, D.J. Sessa, and F.R. Steggerda, 1970). alpha-Galactosidase, produced on wheat bran, hydrolyzes the galactooligosaccharides of soybean milk.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference12 articles.

1. Production of a new thermostable neutral a-galactosidase from a strain ofBacillus stearothermophilus;Delente J.;Biotechnol. Bioeng.,1974

2. An automated determination of glucose utilizing a glucose oxidase-peroxidase system;Hill J. B.;J. Lab. Clin. Med.,1961

3. Production and properties of galactosidases from Corticium rolfsii;Kaji A.;Appl. Microbiol.,1969

4. Blood group substanicedegrading enzymes obtained from Streptomyces sp. Part II. Purification and characteristics of a-galactosidase from Streptomyces 9917 S;Oishi K.;Agric. Biol. Chem.,1972

5. Flavor and flatulence factors in soybean protein products;Rackis J. J.;J. Agric. Food Chem.,1970

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