Alpha-Galactosidase Raffinose & Stachyose Removal for Legume, Plant-Protein and Soy Feed Processing
Alpha-Galactosidase from Aspergillus niger for manufacturers, feed mills and ingredient resellers removing raffinose and stachyose in legumes, plant-based proteins, bakery fermentation and soybean meal. Optimal activity in pH 4.0–6.5 at 40°C–55°C. Off‑white to tan powder, 1,000–50,000 GalU/g. MOQ 1 kg with global shipping for food processing, brewing, feed, and other industrial uses. Request a quote with product, quantity and destination.
ISO 9001 certified
Product Specifications
01 Enzyme Name
Alpha-Galactosidase (EC 3.2.1.22)
02 Activity
1,000 – 50,000 GalU/g
03 pH Range
4.0 – 6.5
04 Temperature Range
40°C – 55°C
05 Appearance
Off-white to tan powder
06 Source
Aspergillus niger
07 Shelf Life
24 months (sealed, cool, dry)
08 Packaging
1 kg / 5 kg / 25 kg
09 MOQ
1 kg
10 Certifications
ISO 9001, HALAL, KOSHER, Food Grade, Non-GMO
Applications
Choose the application first, then the grade: Alpha-Galactosidase hydrolyzes galacto‑oligosaccharides including raffinose and stachyose for food, supplement, bakery and feed manufacturers.
Bean & Legume Processing
Removes raffinose and stachyose from soybeans, lentils and chickpeas—reducing anti-nutritional oligosaccharides for improved quality in food manufacturing.
Learn more →Supplement Formulations
Used as an active ingredient in digestive aid products—integrated into formulations targeting oligosaccharide hydrolysis in plant-based raw materials.
Plant-Based Protein
Enhances processability of legume-based protein concentrates for meat and dairy alternative production by lowering residual galacto-oligosaccharide content.
Sourdough Fermentation
Applied in long fermentation bakery processing to achieve targeted reduction of galacto-oligosaccharides for specialty low-FODMAP bread ranges.
Canned Bean Processing
Pre-treatment step before canning to decrease oligosaccharide levels—supporting consistent quality in commercial legume products.
Soy Feed Processing
Removes anti-nutritional galacto‑oligosaccharides from soybean meal to improve digestibility in livestock feed manufacturing.
Learn About Alpha-Galactosidase
Industry guides covering process windows, supplier qualification, dosage, and applications — written for procurement and process engineers.
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Why Source From Us
Frequently Asked Questions
Q1 What does Alpha-Galactosidase (EC 3.2.1.22) do?
It hydrolyzes galacto‑oligosaccharides such as raffinose and stachyose, reducing anti-nutritional factors in legumes and related materials.
Q2 What are the recommended pH and temperature ranges?
Optimal use is within pH 4.0–6.5 and 40°C–55°C for maximum catalytic efficiency.
Q3 How should I interpret the activity range (1,000–50,000 GalU/g)?
GalU/g indicates enzymatic activity per gram. Higher values deliver faster hydrolysis at equal dosage; confirm dosage via application-specific trials.
Q4 Can Alpha-Galactosidase be used for low-FODMAP sourdough?
Yes. Incorporated into extended fermentation processes, it can reduce galacto‑oligosaccharide levels to help achieve low-FODMAP targets in bread.
Q5 What is the shelf life and storage guidance?
Shelf life is 24 months in sealed packaging stored cool and dry. Avoid moisture exposure; follow instructions on COA/TDS.
Q6 What should I send to get a quote?
The application, the grade (food or feed), the activity you need, the quantity per order or per month, the pack size (1 kg, 5 kg or 25 kg) and the destination country. Price and lead time are quoted per order.
Q7 Do you quote distributors and resellers?
Yes. Manufacturers, distributors and resellers are quoted the same way: tell us whether the material goes into your own production or is for resale, plus the quantity and destination.
Certifications & Standards
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