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...

Descripción completa

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
_version_ 1782505610919542784
author 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
author_facet 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
author_sort Ait Kaki El-Hadef El-Okki, Amel
collection PubMed
description 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.
format Online
Article
Text
id pubmed-5296670
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-52966702017-02-15 Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4 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 Foods Brief Report 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. MDPI 2017-01-01 /pmc/articles/PMC5296670/ /pubmed/28231081 http://dx.doi.org/10.3390/foods6010001 Text en © 2017 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Brief Report
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
Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
title Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
title_full Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
title_fullStr Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
title_full_unstemmed Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
title_short Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
title_sort improving bread quality with the application of a newly purified thermostable α-amylase from rhizopus oryzae fsis4
topic Brief Report
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296670/
https://www.ncbi.nlm.nih.gov/pubmed/28231081
http://dx.doi.org/10.3390/foods6010001
work_keys_str_mv AT aitkakielhadefelokkiamel improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4
AT gagaouamohammed improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4
AT bourekouahayat improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4
AT hafidkahina improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4
AT bennamounleila improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4
AT djekrifdakhmoucheshahrazed improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4
AT elhadefelokkimohamed improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4
AT meraihizahia improvingbreadqualitywiththeapplicationofanewlypurifiedthermostableaamylasefromrhizopusoryzaefsis4

Ejemplares similares