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Enzyme Information

alpha-Galactosidase

I.U.B. 3.2.1.22C.A.S. 9025-35-8

Description:

Sugar-breaking enzymes such as alpha-galactosidase break down disaccharides, trisaccharides and oligosaccharides that may cause gastric discomfort or dietary intolerances for some individuals.

The food grade alpha-galactosidase enzyme used in National Enzyme Company products is derived from the controlled fermenta- tion of a selected strain of Aspergillus niger. Alpha-galactosidase is characterized by its ability to hydrolyze the alpha-1-6 linkages in melibiose, raffinose and stachyose. Oligosaccharides containing alpha-galactosyl groups commonly occur in vegetables, especially in members of the legume and cruciferous families. The hydrolysis of the alpha-1-6 bonds liberates simple carbohydrates, such as galactose and sucrose, which are readily metabolized for energy production.

Activity:

One FCC Galactosidase activity unit (GalU) is defined as the quantity of enzyme that will liberate p-nitrophenol at the rate of 1 μmol/ minute under the conditions of the assay. The assay is based on a 15-minute hydrolysis of p-nitrophenyl-a-D-galactopyranoside followed by spectrophotometric measurement of the liberated 4-nitrophenol.

Applications:

The primary use of this enzyme is the hydrolysis of raffinose-series sugars. Applied during food processing, alpha-galactosidase can increase the digestibility of certain vegetables. Taken as a digestive aid supplement, this enzyme has been shown to decrease the incidence of flatulence associated with the consumption of raffinose-containing vegetables.

Shelf Life:

To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Typical Side Activities:

One FCC Galactosidase activity unit (GalU) is defined as the quantity of enzyme that will liberate p-nitrophenol at the rate of 1 μmol/ minute under the conditions of the assay. The assay is based on a 15-minute hydrolysis of p-nitrophenyl-a-D-galactopyranoside followed by spectrophotometric measurement of the liberated 4-nitrophenol.

Properties:

  • Form: Dry powder
  • Color: Light tan
  • Odor: Free of offensive odor
  • Taste: Free of offensive taste
  • Effective pH Range: pH 2.5 to 7.5
  • Optimum pH: pH 3.0 to 5.5
  • Effective Temperature Range:Up to 70°C
  • Optimum Temperature: 65°C
Note:

Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

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