DEGRADATION OF RAFFINOSE AND STACHYOSE IN SOYBEAN MILK BY α‐GALACTOSIDASE FROM Mortierella vinacea. Entrapment of α‐galactosidase within polyacrylamide gel
Date of Original Version
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 reserved
Publication Title, e.g., Journal
Journal of Food Science
THANANUNKUL, DARUNEE, TANAKA, C. O. CHICHESTER, and TUNG‐CHING ‐C Lee. "DEGRADATION OF RAFFINOSE AND STACHYOSE IN SOYBEAN MILK BY α‐GALACTOSIDASE FROM Mortierella vinacea. Entrapment of α‐galactosidase within polyacrylamide gel." Journal of Food Science 41, 1 (1976): 173-175. doi: 10.1111/j.1365-2621.1976.tb01128.x.