The Loop Regions and Substrate Specificity of GH 27 Familiy α-Galactosidases by Canfang Niu and Peilong Yang’s in Scholarly Journal of Food and Nutrition (SJFN) - Lupine Publishers
Galacto-oligosaccharides (i.e. stachyose and raffinose) commonly exist in food and feed and are indigestible by human and animals, thereby causing flatulence, gastrointestinal disturbance and low feed efficiency. [1] α-Galactosidases (EC. 3.2.1.22) has hydrolysis ability to degrade these anti-nutritional factors, decrease the viscosity of the diet, reduce the occurrence of diarrhoea, destroy the structure of the cell wall of the plant, promote the nutrition release, improve the utilization efficiency of the nutrients in the feed, increases lean meat rate, enhances immune function and disease resistance of animals. [2,3] α-Galactosidases has great application value in industrial processes of feed, food, and beet sugar production. α-Galactosidases are widely distributed in fungi, bacteria, plants and human (www.cazy.org). Fungal α-galactosidases have maximal activity at pH 3-5, but bacterial α-galactosidases are the optimal pH of 6-7.5.1.
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