Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The r...

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Bibliographic Details
Main Authors: Amel Ait Kaki El-Hadef El-Okki, Mohammed Gagaoua, Hayat Bourekoua, Kahina Hafid, Leila Bennamoun, Shahrazed Djekrif-Dakhmouche, Mohamed El-Hadef El-Okki, Zahia Meraihi
Format: Article
Language:English
Published: MDPI AG 2017-01-01
Series:Foods
Subjects:
α-amylase
Rhizopus oryzae FSIS4
three phase partitioning
bread quality
Online Access:http://www.mdpi.com/2304-8158/6/1/1
Description
Summary:A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.
ISSN:2304-8158

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