Thermostability of Probiotics and Their alpha -Galactosidases and the Potential for Bean Products.

Auteur(s) : Joyce Boye , Liu, X., C. P. Champagne, B. H. Lee and M. Casgrain

Publication: 2014

Nom de la revue: Biotechnology Research International 2014: 472723.

Langue: English

Résumé: Soybeans and other pulses contain oligosaccharides which may cause intestinal disturbances such as flatulence. This study was undertaken to investigate alpha -galactosidase-producing probiotics added to frozen foods which can survive warming treatments used in thawing and consumption of the pulses. The maximum alpha -galactosidase activity (1.26U/mg protein) was found in Bifidobacterium breve S46. Lactobacillus casei had the highest alpha -galactosidase thermostability among the various strains, with D values of 35, 29, and 9.3 minutes at 50degreeC, 55degreeC, and 60degreeC, respectively. The enzyme activity was less affected than viable cells by heating. However, the D values of two bacterial enzymes were lower than those of three commercial alpha -galactosidase-containing products. Freshly grown cells and their enzymes were more stable than the rehydrated cultures and their enzymes. Practical Application. Enzymes and cultures can be added to foods in order to enhance the digestibility of carbohydrates in the gastrointestinal tract. However since many foods are warmed, it is important that the thermostability of the enzymes be assessed. This paper provides data on the stability of alpha -galactosidase, which could potentially be added to food matrices containing stachyose or raffinose, such as beans.
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