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A novel application of Cicer α-galactosidase in reduction of raffinose family oligosaccharides in soybean flour

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Abstract

Raffinose family oligosaccharide (RFOs) especially raffinose and stachyose are responsible for flatulence during intake of soybean derived products. This gives negative impression on the acceptance of soy-based foods. The effect of soaking, cooking and Cicer α-galactosidase treatment for reducing stachyose and raffinose content from the soybean flour was investigated. Cicer α-galactosidase treatment was found to be most effective in comparison to traditional methods, soaking and cooking. Enzymatic treatment for 6 h reduces raffinose and stachyose component of soybean flour by 80.0 % and 85.0 %, respectively. This can be utilized effectively for improving the nutritional quality of soy-based foods on large scale, which could be one of the best alternatives for lactose intolerant population for fulfilling their protein requirement.

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Abbreviations

RFOs:

Raffinose family oligosaccharides

pNPGal:

p-nitrophenyl α-D-galactopyranoside

DM:

Dry matter

SD:

Standard deviation

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Acknowledgement

N.S. is grateful to the University Grants Commission (UGC) for Junior and Senior fellowships during this work.

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Authors and Affiliations

  1. School of Biotechnology, Faculty of Science, Banaras Hindu University, Varanasi, 221005, India

    Neelesh Singh & Arvind M. Kayastha

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  1. Neelesh Singh
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  2. Arvind M. Kayastha
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Correspondence to Arvind M. Kayastha.

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Singh, N., Kayastha, A.M. A novel application of Cicer α-galactosidase in reduction of raffinose family oligosaccharides in soybean flour. J. Plant Biochem. Biotechnol. 22, 353–356 (2013). https://doi.org/10.1007/s13562-012-0173-7

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  • DOI: https://doi.org/10.1007/s13562-012-0173-7

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