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

Autor:	Ait Kaki El-Hadef El-Okki A; Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. ait-kaki.amel@umc.edu.dz.; Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. ait-kaki.amel@umc.edu.dz., Gagaoua M; Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. gmber2001@yahoo.fr.; Equipe MaQuaV, INATAA, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. gmber2001@yahoo.fr., Bourekoua H; Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. bourekoua.h@hotmail.fr., Hafid K; Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. hafidkahina@hotmail.com.; Equipe MaQuaV, INATAA, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. hafidkahina@hotmail.com., Bennamoun L; Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. leila_bennamoun@hotmail.com., Djekrif-Dakhmouche S; Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. scheherazad2002@hotmail.com., El-Hadef El-Okki M; Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. elhadef-elokki.mohamed@umc.edu.dz.; Laboratoire de Biologie et Environnement, Université des Frères Mentouri-Constantine 1, Route de Ain El Bey, 25000 Constantine, Algeria. elhadef-elokki.mohamed@umc.edu.dz., Meraihi Z; Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. meraihi27@yahoo.com.
Jazyk:	angličtina
Zdroj:	Foods (Basel, Switzerland) [Foods] 2017 Jan 01; Vol. 6 (1). Date of Electronic Publication: 2017 Jan 01.
DOI:	10.3390/foods6010001
Abstrakt:	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.
Databáze:	MEDLINE
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