Bioprocess for hydrolysis of galacto-oligosaccharides in soy molasses and tofu whey by recombinant Pseudomonas chlororaphis

Molecular advances in microbial α-galactosidases: challenges and prospects

α-Galactosidase (α-D-galactosidase galactohydrolase; EC 3.2.1.22), is an industrially important enzyme that hydrolyzes the galactose residues in galactooligosaccharides and polysaccharides. The industrial production of α-galactosidase is currently insufficient owing to the high production cost, low production efficiency and low enzyme activity. Recent years have witnessed an increase in the worldwide research on molecular techniques to improve the production efficiency of microbial α-galactosidases. Cloning and overexpression of the gene sequences coding for α-galactosidases can not only increase the enzyme yield but can confer industrially beneficial characteristics to the enzyme protein. This review focuses on the molecular advances in the overexpression of α-galactosidases in bacterial and yeast/fungal expression systems. Recombinant α-galactosidases have improved biochemical and hydrolytic properties compared to their native counterparts. Metabolic engineering of microorganisms to produce high yields of α-galactosidase can also assist in the production of value-added products. Developing new variants of α-galactosidases through directed evolution can yield enzymes with increased catalytic activity and altered regioselectivity. The bottlenecks in the recombinant production of α-galactosidases are also discussed. The knowledge about the hurdles in the overexpression of recombinant proteins illuminates the emerging possibilities of developing a successful microbial cell factory and widens the opportunities for the production of industrially beneficial α-galactosidases.

Microbial α-galactosidases: Efficient biocatalysts for bioprocess technology

Galactomannans, abundantly present in plant biomass, can be used as renewable fermentation feedstock for biorefineries working for the production of bioethanol and other value-added products. The complete and efficient bioconversion of biomass to fermentable sugars for the generation of biofuels and other value-added products require the concerted action of accessory enzymes like α-galactosidases, which can work in cohesion with other carbohydrases in an enzyme cocktail. In the paper industry, α-galactosidases enhance the bleaching effect of endo-β-1,4-mannanases on softwood kraft pulp. Microbial α-galactosidases also find applications in the treatment of legume foods, recovery of sucrose from sugar beet syrup, improving the rheological properties of galactomannans, and synthesis of α-galactooligosaccharides to be used as functional food ingredients. Owing to their industrial applications, there is a surge in the research focused on α-galactosidases. The current review illustrates the diverse industrial applications of microbial α-galactosidases and their challenges and prospects.

Polyvinylidene Fluoride Membrane with a Polyvinylpyrrolidone Additive for Tofu Industrial Wastewater Treatment in Combination with the Coagulation-Flocculation Process

Wastewater from the tofu industry contains many pollutants that are very harmful to the environment, significantly endangering aquatic life and producing a pungent odor. This study aims to prepare a polyvinylidene fluoride (PVDF) membrane with the additive polyvinylpyrrolidone (PVP), and utilize it to treat tofu wastewater in the ultrafiltration (UF) process. Flat sheet membranes were prepared using PVDF that was dissolved in N,N-dimethylacetamide (DMAc) and then combined with the additive material of PVP at the varying compositions of 14.9/0.1, 14.85/0.15, and 14.8/0.2 g of PVDF/gram of PVP. The addition of PVP was proposed to improve the properties of the membranes. Characterization by scanning electron microscope (SEM), water contact angle, and Fourier transform infrared spectroscopy (FTIR) were performed on the PVDF/PVP membrane flat sheet in order to understand and compare changes in the physical and chemical properties that occurred in the membrane. Prior to the UF process, the tofu wastewater was treated by a coagulation–flocculation process through a jar tester using poly aluminum chloride (PAC) as a coagulant. Based on the membrane characterization, the addition of PVP improved the physical and chemical properties of membranes. The pore size of the membrane becomes larger, which could increase permeability as well as the flux value. The TSS and turbidity of the water produced in the UF process decreased with an increase in feed pressure due to a greater driving force generated to facilitate the penetration of the suspended solids. The UF results showed that the effect of PVP on water flux was greatest for the 14.85/0.15 PVDF/PVP membrane for both pure and wastewater. In addition, the highest percentage of rejection for TSS and turbidity were observed in the 14.9/0.1 PVDF/PVP membrane and rejection for TDS was indicated in the 14.8/0.2 PVDF/PVP membrane. Meanwhile, the resulting pH decreased slightly across all samples as feed pressure increased.

Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review

Functional oligosaccharides (OS) are diverse groups of carbohydrates that confer several health benefits stemming from their prebiotic activity. Commonly used oligosaccharides, fructooligosaccharides and galactooligosaccharides, are used in a wide range of applications from food ingredients to mimic the prebiotic activity of human milk oligosaccharides (HMOs) in infant formula to sugar and fat replacers in dairy and bakery products. However, while consumption of these compounds is associated with several positive health effects, increased consumption can cause intestinal discomfort and aggravation of intestinal bowel syndrome symptoms. Hence, it is essential to develop rapid and reliable techniques to quantify OS for quality control and proper assessment of their functionality in food and food products. The present review will focus on recent analytical techniques used to quantify OS in different matrices such as food and beverage products.