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

A new thermostable [alpha]-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 [alpha]-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial e...

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Bibliographic Details
Published in:Foods 2017-03, Vol.6 (1), p.1
Main Authors: El-Hadef, Amel Ait Kaki, Gagaoua, Mohammed, Bourekoua, Hayat, Hafid, Kahina, Bennamoun, Leila, Djekrif-Dakhmouche, Shahrazed, El-Okki, Mohamed El-Hadef, Meraihi, Zahia
Format: Article
Language:English
Subjects:
Biotechnology
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Summary:A new thermostable [alpha]-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 [alpha]-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 [alpha]-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered [alpha]-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.
ISSN:2304-8158
DOI:10.3390/foods6010001