Purification of Fungal α-Galactosidase Enzyme and Evaluation of Its Applications for Hydrolysis of Oligosaccharides in Soy Derivatives
α-galactosidase; oligosaccharide hydrolysis; Trichoderma virens; biochemical characterization
The α-galactosidase enzyme is responsible for the hydrolysis of the galactose terminal bond in complex oligosaccharides, converting them into simpler sugars such as glucose and galactose. This property allows the use of this enzyme in the treatment of non-nutritive α-galacto-oligosaccharides (GOS), recognized and used in the treatment of soy-based products, which have high concentrations of these oligosaccharides. Which ingested in large amounts can cause stomach pain, diarrhea and flatulence. This study aims at the extraction and partial purification of Trichoderma virens for characterization and use in the treatment of soy milk. The enzyme is able to act in a wide range of temperature and pH, maintaining significant activity and stability, having an optimal pH and temperature of 4,5 and 55 ºC, greater stability at temperatures of 45 ºC and acidic pHs. In the presence of the K+ ion, its activity is increased by about 20%. It presents competitive inhibition in the presence of galactose, a product of its oligosaccharide hydrolysis reaction.