重组α-半乳糖苷酶酶解大豆低聚糖研究

Study on Hydrolysis of Soy Oligosaccharide by Recombinant Alpha-galactosidase

本研究应用本实验室基因重组咖啡豆α-半乳糖苷酶对棉籽糖和水苏糖进行了酶解,应用薄层层析(TLC)和高效液相色谱(HPLC)法检测了酶解前后大豆低聚糖的变化情况,结合大豆制品传统加工工艺,提出了酶的添加方式和工艺。

The α-galacto-oligosaccharides raffinose and stachyose are abundant in legumes such as soybean of a person lack α-galactosidase in the digestive tract. Human is unable to digest these sugars, resulting in flatulence. So, the non-digestible oligosaccharides（NDO） are the major cause for human flatulence. The use of α-galactosidase is promising as a means to overcome this problem, and to increase the consumption of soy products. In this study, recombinant coffee bean α-glactosidase prepared by our lab was used to hydrolyzing raffinose and stachyose. The change of soy oligosaccharides were detected before and after the enzyme treatment by TLC and HPLC. Based of the traditional processing technology of soybean products, a new technology of enzyme adding method was proposed.