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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Detalles Bibliográficos
Autores principales: Ait Kaki El-Hadef El-Okki, Amel, Gagaoua, Mohammed, Bourekoua, Hayat, Hafid, Kahina, Bennamoun, Leila, Djekrif-Dakhmouche, Shahrazed, El-Hadef El-Okki, Mohamed, Meraihi, Zahia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Brief Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296670/
https://www.ncbi.nlm.nih.gov/pubmed/28231081
http://dx.doi.org/10.3390/foods6010001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296670/
https://www.ncbi.nlm.nih.gov/pubmed/28231081
http://dx.doi.org/10.3390/foods6010001

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