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αk-carrageenan and locust bean gum. The properties of the freeand immobilized enzyme were then determined. The optimumpH for both the soluble and immobilized enzyme was 4.8.The optimum temperature for the soluble enzymes was 50oC,whereas that for the immobilized enzyme was 55oC. Theimobilized enzyme was used in batch, repeated batch, andcontinuous modes to degrade the rafinose-family sugarspresent in soymilk. Two hours of incubation with the free andα-galactosidases resulted in an 80% and 68%reduction in the rafinose oligosacharides in the soymilk,respectively. In the repeated batch, a 73% reduction wasobtained in the fourth cycle. A fluidized bed reactor was alsodesigned to treat soymilk continuously and the performance ofthe imobilized α-galactosidase tested at different flow rates,resulting in a 90% reduction of raffinose-family oligosaccharidesin the soymilk at a flow rate 40 ml/h. Therefore, the presentstudy demonstrated that imobilized α-galactosidase in acontinuous mode is efficient for reducing the oligosaccharidespresent in soymilk, which may be of considerable interest forindustrial application.

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