DEGRADATION OF RAFFINOSE AND STACHYOSE IN SOYBEAN MILK BY α‐GALACTOSIDASE FROM Mortierella vinacea. Entrapment of α‐galactosidase within polyacrylamide gel

The use of or‐galactosidase from Mortierella vinacea to remove raffinose and stachyose in soybean milk was studied. Disrupted M. vinacea mycelium was further entrapped within 7.5% polyacrylamide gel and its general properties were determined. It was observed that there were only slight changes in optimal pH and temperature after the α‐galactosidase was immobilized, while the recovery of α‐galactosidase activity was approximately 65%. Three different forms (undisrupted, disrupted, and entrapped) of M, vinacea mycelium were used to hydrolyze the oligosaccharides in soybean milk Disrupted mycelium gave the highest hydrolysis ratio in these three different forms; however, it was found that after long‐term usage at 50°C, the thermal stability of the disrupted mycelium was relatively poor. A fluidized reactor was chosen to be used in this study. Copyright © 1976, Wiley Blackwell. All rights reserve

Production of soya milk containing low flatulence-causing oligosaccharides in a packed bed reactor using immobilised α-galactosidase

Peanut α-galactosidase was immobilised in calcium alginate beads and used to hydrolyse the flatulence-causing oligosaccharides, raffinose and stachyose, in soya milk in batch and in packed bed reactor with recycle. The immobilised enzyme exhibited a slightly lower activity than the free enzyme. The activity yield of immobilised -galactosidase was 75.1% and the immobilisation yield was 82.6%. Batch hydrolysis using immobilised enzyme at 55 °C resulted in 96% reduction in the oligosaccharides after 12 h. For the continuous process, a packed bed reactor with recycle was used. More than 98% of the oligosaccharides were hydrolysed after 6 h of reaction at 55 °C. The immobilised enzyme also proved to be stable up to three repeated hydrolysis reactions