Enzymatic degradation of oligosaccharides in pinto bean flour

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 4, 2006, Pages 1296-1301

  Song, Danfeng ^a   Chang, Sam K C ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

galactosidase; Flatulence; Pinto bean flour; Raffinose oligosaccharides

Indexed keywords

ALPHA GALACTOSIDASE; OLIGOSACCHARIDE; RAFFINOSE;

ARTICLE; ASPERGILLUS; BEAN; CHEMISTRY; ENZYMOLOGY; FLATULENCE; FOOD HANDLING; HYDROLYSIS; METABOLISM; METHODOLOGY; PH; TEMPERATURE;

ALPHA-GALACTOSIDASE; ASPERGILLUS; FLATULENCE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; OLIGOSACCHARIDES; PHASEOLUS; RAFFINOSE; TEMPERATURE;

ASPERGILLUS AWAMORI; FUNGI; GLYCINE MAX; PHASEOLUS (ANGIOSPERM); TRITICUM AESTIVUM;

EID: 33644868484     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0517041     Document Type: Article

References (41)

1. Adebamowo, C. A.; Cho, E.; Sampson, L.; Katan, M. B.; Spiegelman, D.; Willett, W. C.; Holmes, M. D. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. Int. J. Cancer. 2005, 114, 628-633.
2. Steggerda, F. R.; Richards, E. A.; Rackis, J. J. Effects of various soybean products on flatulence in the adult man. Soc. Exp. Biol. Med. 1966, 121, 1235-1239.
3. Wagner, J. R.; Becker, R.; Gumbmann, M. R.; Olson, A. C. Hydrogen production in the rat following ingestion of raffinose, stachyose and oligosaccharide-free bean residue. J. Nutr. 1976, 106, 466-470.
4. O'Donnell, A. U.; Fleming, S. E. Influence of frequent and long-term consumption of legume seeds on excretion of intestinal gases. Am. J. Clin. Nutr. 1984, 40, 48-57.
5. Gitzelmann, R.; Auricchio, S. The handling of soy alpha-galactosidaase by a normal and galactosemic child. Pediatrics 1965, 36, 231-235.
6. Fleming, S. E. A study of relationships between flatus potential and carbohydrate distribution in legume seeds. J. Food Sci. 1981, 46, 794-798, 803.
7. Mulyowidarso, R. K.; Fleet, G. H.; Buckle, K. A. Changes in the concentration of carbohydrates during the soaking of soybeans for tempe production. Int J. Food Sci. Technol. 1991, 26, 595-606.
8. Abdel-Gawad, A. S. Effect of domestic processing on oligosaccharide content of some dry legume seeds. Food Chem. 1993, 46, 25-31.
9. Somiari, I. R.; Balogh, E. Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of cowpea flours. J. Sci. Food Agric. 1993, 61, 339-343.
10. Vijayakumari, K.; Siddhuraju, P.; Janardhanan, K. Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight. Food Chem. 1996, 55, 173-177.
11. Mulimani, V. H.; Devendra, S. Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of red gram flour. Food Chem. 1998, 61, 475-479.
12. Onyenekwe, P. C.; Njoku, G. C.; Ameh, D. A. Effect of cowpea (vigna unguiculata) processing methods on flatus causing oligosaccharides. Nutr. Res. 2000, 20, 349-358.
13. Siddhuraju, P.; Becker, K. Effect of various indigenous processing methods on the α-galactoside and mono- and disaccharide content of an Indian tribal pulse, Mucuna pruriens var utilis. J. Sci. Food Agric. 2001, 81, 718-725.
14. Reddy, N. R.; Salunkhe, D. K. Changes in oligosaccharides during germination and cooking of black gram and fermentation of black gram/rice blend. Cereal Chem. 1980, 57, 356-360.
15. Chang, K. C.; Chang, D. C.; Phatak, L. Effect of germination on oligosaccharides and nonstarch polysaccharides in navy and pinto beans. J. Food Sci. 1989, 54, 1615-1619.
16. Trugo, L. C.; Donangelo, C. M.; Trugo, N. M.; Bach Knuden, K. E. Effect of heat treatment on nutritional quality of germinated legume seeds. J. Agric. Food Chem. 2000, 48, 2082-2086.
17. Jha, K.; Verma, J. Removal of flatulence principles from legumes by mold fermentation. Indian J. Exp. Biol. 1980, 18, 658-659.
18. Rehms, H.; Barz, W. Degradation of stachyose, raffinose, melibiose and sucrose by different tempe-producing Rhizopus fungi. Appl. Microbiol. Biotechnol. 1995, 44, 47-52.
19. Prinyawiwatkul, W.; Beuchat, L. R.; McWatters, K. H.; Phillips, R. D. Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus. Food Chem. 1996, 57, 405-413.
20. Hsu, D.; Leung, H. K.; Finney, P. L.; Morad, M. M. Effect of germination on nutritive value and baking properties of dry peas, lentils, and faba beans. J. Food Sci. 1980, 45, 87-92.
21. Deshpande, S. S.; Sathe, S. K.; Salunkhe, D. K. Dry beans of Phaseolus: A review. Part 3. CRC Crit. Rev. Food Sci. Nutr. 1984, 21, 137-195.
22. Sugimoto, H.; Van Buren, J. P. Removal of oligosaccharides from soy milk by an enzyme from Aspergillus saitoi. J. Food Sci. 1970, 35, 655-660.
23. McGhee, J. E.; Silman, R.; Bagley, E. B. Production of α-galactosidase from Aspergillus awamori: Properties and action on para-nitrophenyl α-D-galacto-pyranoside and galacto-oligosaccharides of soy milk. J. Am. Oil Chem. Soc. 1978, 55, 247-274.
24. Cruz, R.; Batistela, J. C.; Wosiacki, G. Microbial α-galactosidase from soymilk processing. J. Food Sci. 1981, 46, 1196-1200.
25. Cruz, R.; Park, Y. K. Production of fungal α-galactosidase and its application to the hydrolysis of galactooligosaccharides in soybean milk. J. Food Sci. 1982, 47, 1973-1975.
26. Somiari, I. R.; Balogh, E. Properties of an extracellular glycosidase of Aspergillus niger suitable for removal of oligosaccharides from cowpea meal. Enzyme Microb. Technol. 1995, 17, 311-316.
27. Mulimani, V. H.; Thippeswamy, S.; Ramalingam. Enzymatic degradation of oligosaccharides in soybean flours. Food Chem. 1997, 59, 279-282.
28. Mansour, E. H.; Khalil, A. H. Reduction of raffinose oligosaccharides in chickpea (Cicer arietinum) flour by crude extracellular fungal α-galactosidase. J. Sci. Food Agric. 1998, 78, 175-181.
29. Manzanares, P.; de Graff, L. H.; Visser, J. Characterization of galactosidases from Aspergillus niger: Purification of a novel α-galactosidase activity. Enzyme Microb. Technol. 1998, 22, 383-390.
30. Dey, P. M.; Pridham, J. B. Biochemistry of α-galactosidases. Adv. Enzymol. 1972, 36, 91-130.
31. Wang, H. L.; Swain, E. W.; Hesseltine, C. W. Mass production of R. oligosporus spores and their application in tempeh fermentation. J. Food. Sci. 1975, 40, 168-171.
32. Committee on Food Chemicals Codex. Appendix V. General tests and assays. In Food Chemicals Codex, 5th ed.; Institute of Medicine of the National Academics, The National Academics Press: Washington, DC, 2003; pp 905-906.
33. Kuo, T. M.; VanMiddlesworth, J. F.; Wolf, W. J. Content of raffinose oligosaccharides and sucrose in various plant seeds. J. Agric. Food Chem. 1988, 36, 32-36.
34. Iyer, V.; Salunkhe, D. K.; Shate, S. K.; Rockland, L. B. Quick-cooking beans (Phaseolus vulgaris L). II. Phytates, oligosaccharides and anti-enzymes. Plant Foods Human Nutr. 1980, 30, 45-52.
35. Rao, P. U.; Belavady, B. Oligosaccharides in pulses: Varietal differences and effects of cooking and germination. J. Agric. Food Chem. 1978, 26, 316-319.
36. de Vries, R. P.; van den Broeck, H. C.; Dekkers, E.; Manzanares, P.; de Graaff, L. H..; Visser, J. Differential expression of three alpha-galactosidase genes and a single beta-galactosidase gene from Aspergillus niger. Appl. Envir. Microbiol. 1999, 65, 2453-2460.
37. Ademark, P.; Larsson, M.; Tjerneld, F.; Stalbrand, H. Multiple alpha-galactosidases from Aspergillus niger. Purification, characterization and substrate specificities. Enzyme Microb. Technol. 2001, 29, 441-448
38. Smiley, K. L.; Hensley, D. E.; Gasdorf, H. J. Alpha-galactosidase production and use in a Hollow-fiber reactor. Appl. Envir. Microbiol. 1976, 31, 615-617.
39. De Rezende S. T.; Felix, C. R. Production and characterization of raffinose hydrolyzing and invertase activities of Aspergillus fumigatus. Folia Microbiol. 1999, 44, 191-195.
40. Thippeswamy, S.; Mulimani, V. H. Enzymic degradation of raffinose family oligosaccharides in soymilk by immobilized α-galactosidase from Gibberella fujikuroi. Process Biochem. 2002, 38, 635-640.
41. Matella, N. J.; Dolan, K. D.; Stoeckle, A. W.; Bennink, M. R.; Lee, Y. S.; Uebersax, MA. Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans. J. Food Sci. 2005, 70, 203-207.