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Abstract
Alpha and beta-galactosidases play important role on the reduction of oligosaccharides (raftmose and stachyose) in legumes and lactose in milk respectively. The absence of a-galactosidase enzyme in the’GI tract, lead to raffmose and stachyose accumulate in the small intestine and undergo anaerobic fermentation by bacteria. The absence of P-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 P-galactosidases from
germinated chickpeas, fenugreek and soybean seeds.
2- Evaluate the characteristics of a and P-galactosidases (pH
optimum and pll stability, optimum temperature and
thermostability, effect of metal ions and inhibitors on their
activities and storage stability).
3- Reduce the oligosaccharides in chickpea flour and lactose in milk.
The obtained results showed that:
I- Extraction and partial purification of a and P-galactosidases
a-galactosidase from fenugreek had the highest specific activity (54.2 unit/mg 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.