| Autor: |
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 |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 6, Iss 1, p 1 (2017) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods6010001 |
| Popis: |
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: |
Directory of Open Access Journals |
| Externí odkaz: |
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