TY - JOUR
T1 - Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products
AU - Nyyssölä, Antti
AU - Nisov, Anni
AU - Lille, Martina
AU - Nikinmaa, Markus
AU - Rosa-Sibakov, Natalia
AU - Ellilä, Simo
AU - Valkonen, Mari
AU - Nordlund, Emilia
N1 - Funding Information:
Authors are grateful for funding from EIT-Food (project LeguComf 2021) and VTT-shared benefit project FODMAP - Reducing FODMAP content in plant-based foods and ingredients (2019–2020). We thank Atte Mikkelson for analyses and Niina Siljander for skilled technical assistance. Amano Enzyme is thanked for the enzyme sample.
PY - 2021/12
Y1 - 2021/12
N2 - Intake of Fermentable Oligo,- Di,- Monosaccharides, And Polyols, abbreviated as FODMAP, is known to worsen gastrointestinal symptoms in people with functional bowel disorders. Legume-based foods are climate-friendly and healthy alternatives to meat, but also high in fermentable oligosaccharides, galactooligosaccharides in particular. In this study, we have screened commercial and produced, new α-galactosidases for hydrolysis of galactooligosaccharides in pea and faba bean based materials. Commercial DS30 and recombinantly produced Neosartorya fisherii α-galactosidase were further applied to enzymatic removal of galactooligosaccharides from leguminous ingredients as well as moist (spoonable), semi-moist (wet-extrudate) and dry (crackers) food prototypes. Galactooligosaccharide levels were reduced by both enzymes by over 90% during production of a pea protein-based spoonable product and formulations prepared for extrusion cooking. Extrusion cooking increased the analyzable galactooligosaccharide content to some extent, presumably because heating and shearing released more galactooligosaccharides from the material. Cracker dough galactooligosaccharide concentration was decreased less during α-galactosidase treatment, most likely because of the slightly alkaline pH of the material, which was not optimal for α-galactosidase action.
AB - Intake of Fermentable Oligo,- Di,- Monosaccharides, And Polyols, abbreviated as FODMAP, is known to worsen gastrointestinal symptoms in people with functional bowel disorders. Legume-based foods are climate-friendly and healthy alternatives to meat, but also high in fermentable oligosaccharides, galactooligosaccharides in particular. In this study, we have screened commercial and produced, new α-galactosidases for hydrolysis of galactooligosaccharides in pea and faba bean based materials. Commercial DS30 and recombinantly produced Neosartorya fisherii α-galactosidase were further applied to enzymatic removal of galactooligosaccharides from leguminous ingredients as well as moist (spoonable), semi-moist (wet-extrudate) and dry (crackers) food prototypes. Galactooligosaccharide levels were reduced by both enzymes by over 90% during production of a pea protein-based spoonable product and formulations prepared for extrusion cooking. Extrusion cooking increased the analyzable galactooligosaccharide content to some extent, presumably because heating and shearing released more galactooligosaccharides from the material. Cracker dough galactooligosaccharide concentration was decreased less during α-galactosidase treatment, most likely because of the slightly alkaline pH of the material, which was not optimal for α-galactosidase action.
KW - Faba bean
KW - FODMAP
KW - Food processing
KW - Galactooligosaccharides
KW - Yellow pea
KW - ∝-galactosidase
UR - http://www.scopus.com/inward/record.url?scp=85110041020&partnerID=8YFLogxK
U2 - 10.1016/j.fufo.2021.100047
DO - 10.1016/j.fufo.2021.100047
M3 - Article
AN - SCOPUS:85110041020
SN - 2666-8335
VL - 4
JO - Future Foods
JF - Future Foods
M1 - 100047
ER -