Production and characterization of partially purified thermostable alpha-galactosidases from Streptomyces griseoloalbus for food industrial applications

Anisha, G S; Rojan P John; Nicemol, J; Niladevi, K N; Prema, P

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dc.contributor.author	Anisha, G S
dc.contributor.author	Rojan P John
dc.contributor.author	Nicemol, J
dc.contributor.author	Niladevi, K N
dc.contributor.author	Prema, P
dc.date.accessioned	2016-01-18T07:08:09Z
dc.date.available	2016-01-18T07:08:09Z
dc.date.issued	2008
dc.identifier.citation	Food Chemistry 111(3):631-635;01 Dec 2008	en_US
dc.identifier.issn	0308-8146
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/2122
dc.description.abstract	Solid-state fermentation was carried out for the production of extracellular alpha-galactosidase by Streptomyces griseoloalbus. Soybean flour was the best solid substrate for alpha-galactosidase production. In flask-level optimization, the highest enzyme yield of 111 +/- 0.2 U/gds was obtained under optimal conditions. The partially purified a-galactosidase preparation showed highest activity at pH 5.0 and 65 degrees C. The enzyme was completely stable at pH 5.0 to 7.0 and at 50 and 55 degrees C for 5 h. The t(1/2) of the enzyme at 65 degrees C was 3.5 h. The information obtained from the present investigation is advantageous for food industrial applications of S. griseoloalbus alpha-galactosidases.	en_US
dc.language.iso	en	en_US
dc.publisher	Elsevier	en_US
dc.subject	Streptomyces griseoloolbus	en_US
dc.subject	Alpha-galactosidase solid-state fermentation	en_US
dc.subject	Thermostability	en_US
dc.subject	Partial purification	en_US
dc.subject	Hydrolysis	en_US
dc.subject	Oligosaccharides	en_US
dc.subject	Reduction	en_US
dc.subject	Soymilk	en_US
dc.subject	Oryzae	en_US
dc.title	Production and characterization of partially purified thermostable alpha-galactosidases from Streptomyces griseoloalbus for food industrial applications	en_US
dc.type	Article	en_US