Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds

Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Ricci Julien, Alter Pascaline, Durand Noel, Bohuon Philippe. 2018. Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds. Food Research International, 113 : 443-451.

https://doi.org/10.1016/j.foodres.2018.07.030

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The endogenous alpha-galactosidase activity of cowpea seeds was characterized and modelled assuming Michaelian behavior. The aim is to use the resulting knowledge to optimize alpha-galactoside degradation during the soaking-cooking process. In this study, the alpha-galactosidase enzyme from Wankoun cowpea was extracted and its enzymatic activity was analyzed as a function of temperature, pH and the presence of some inhibitors. Enzymatic activity was optimal around 35 °C and a pH of 5.8. Activation and inactivation energy was evaluated at 50 ± 3 and 103 ± 9 kJ.mol−1, respectively. The strongest inhibitor was galactose with an inhibition constant KI of 0.28 ± 0.03 mM. Incubation of the enzyme extract with alpha-galactosides revealed a 10-h lag phase in the early stages that could be due to low pH, the action of inhibitors including galactose and the biosynthesis of alpha-galactosides. After the lag phase, the degradation of each alpha-galactoside occurred without the appearance of any intermediary product. The degradation of alpha-galactosides was observed with a Km of 1.7 ± 0.3 mM for raffinose; 3.6 ± 0.6 mM for stachyose and 15.9 ± 0.1 mM for verbascose. A long soaking step around 35 °C is suggested to maximize the alpha-galactosides enzymatic degradation.

Mots-clés Agrovoc : niébé, enzyme, biosynthèse, cuisson

Mots-clés libres : Legume, Alpha-galactosidase, Michaelis–Menten, Soaking, Cooking, Inhibitor, Hydrolysis

Classification Agris : F60 - Physiologie et biochimie végétale
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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