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Foods 2017, 6(1), 1; doi:10.3390/foods6010001

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

1
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
2
Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
3
Equipe MaQuaV, INATAA, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
4
Laboratoire de Biologie et Environnement, Université des Frères Mentouri-Constantine 1, Route de Ain El Bey, 25000 Constantine, Algeria
*
Author to whom correspondence should be addressed.
Academic Editor: Rotimi Aluko
Received: 6 September 2016 / Revised: 5 November 2016 / Accepted: 12 December 2016 / Published: 1 January 2017
View Full-Text   |   Download PDF [867 KB, uploaded 1 January 2017]   |  

Abstract

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. View Full-Text
Keywords: α-amylase; Rhizopus oryzae FSIS4; three phase partitioning; bread quality α-amylase; Rhizopus oryzae FSIS4; three phase partitioning; bread quality
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Ait Kaki El-Hadef El-Okki, A.; Gagaoua, M.; Bourekoua, H.; Hafid, K.; Bennamoun, L.; Djekrif-Dakhmouche, S.; El-Hadef El-Okki, M.; Meraihi, Z. Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4. Foods 2017, 6, 1.

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