Production and Characterization of a and B-­ Galactosidase Enzymeand their Applications in Foods

Abstract

Alpha and beta-galactosidases play important role on the reduction of oligosaccharides (raffinose and stachyose) in legumes and lactose in milk respectively. The absence of ct-galactosidase enzyme in the•GI tract, lead to raffinose and stachyose accumulate in the small intestine and undergo anaerobic fermentation by bacteria. The absence of ­ galactosidase in adults of many of the worlds ethnic groups lead to problem of lactose intolerance which limits wider consumption of diary

products.

Therefore, this work aims to:

1- Extract and partial, purify of a and -galactosidases from germinated chickpeas, fenugreek and soybean seeds. 2- Evaluate the characteristics of a and -galactosidases (pH

optimum and pH stability, optimum temperature and

.thermostability, effect of metal ions and inhibitors on their activities and storage stability). 3- Reduce the oligosaccharide; in chickpea flour and lactose in milk.

• The obtained results showed that: 1- Extraction and partial purification of a and• -galactosidases

a-galactosidase from fenugreek had the highest specific activity (54.2 unitlmg protein) than those obtained by chickpea, Giza 351 (29.2 unit/mg protein), chickpea, Giza 1 (25.0 unit/mg) and soybean (22.8 unit/mg protein). Partial purification of a-galactosidase from chickpea, Giza 531;

Giza 1, fenugreek and soybean by ammonium s.ulfate (30-70%) increased the purification up to 4.7, 4.7, 2.7 and 3.3 fold, respectively with yield of 44.2, 42.0, 20.0 and 24.2% from their crude extracts, respectively.