Browsing by Author "Achy, Annabel"

α-Galactosides (raffinose, stachyose, verbascose) are antinutritional factors found in pea and faba bean, that cause digestive issues for some people. Reducing the amount of α-galactosides could increase the consumption legumes. The objectives of the research were to decrease the amount of α-galactosides in pea protein concentrate (PPC) and faba bean protein concentrate (FBPC) and produce a low-FODMAP yoghurt analogue. α-Galactosides were reduced using two α-galactosidase enzymes, α-galactosidase A (two doses) and α-galactosidase B (one dose). A low-FODMAP yoghurt analogue was produced from PPC with α-galactosidase A added, and possible changes in viscosity measured. The change in the amount of α-galactosides was determined with the Megazyme raffinose/sucrose/glucose kit. α-Galactosides were completely eliminated with the bigger dose of α-galactosidase A. Differences were observed in the α-galactosidase treatment samples treated with the different enzymes and doses. FBPC has more verbascose than PPC which takes the longest time to hydrolyse (compared to stachyose and raffinose) due to the exoglycosidase action of the enzyme. It could be the reason to differences in reduction of α-galactosides in FBPC and PPC. The bigger dose of α-galactosidase A reduced α-galactosides similarly in FBPC and PPC after six hours but differences in the reduction of α-galactosides were observed in the other two doses in FBPC and PPC. A low-FODMAP yoghurt analogue with no changes in structure in terms of viscosity between the α-galactosidase treated and control samples was seen.