Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganism and Inoculum Preparation
2.2. Medium Composition and Fermentation
2.3. Partial Purification and Enzyme Formulation
2.4. Amylase Activity and Protein Content
2.5. Determination of Carbohydrate Content and Analysis of Hydrolysis Products
2.6. Bread-Making
2.7. Bread Quality Evaluation
2.8. Statistical Analysis
3. Results and Discussion
3.1. Purification of α-Amylase
3.2. TLC of Hydrolysis Products
3.3. Bread-Making Performances
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Specific Volume (cm3/g) | Height/Width (Ratio) | |
---|---|---|
Without α-amylase | 1.99 ± 0.21 a | 0.79 ± 0.01 a |
With commercial α-amylase | 2.48 ± 0.08 b | 0.89 ± 0.02 b |
With α-amylase of R. oryzae FSIS4 | 2.71 ± 0.14 c | 0.98 ± 0.02 c |
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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. https://doi.org/10.3390/foods6010001
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):1. https://doi.org/10.3390/foods6010001
Chicago/Turabian StyleAit Kaki El-Hadef El-Okki, Amel, Mohammed Gagaoua, Hayat Bourekoua, Kahina Hafid, Leila Bennamoun, Shahrazed Djekrif-Dakhmouche, Mohamed El-Hadef El-Okki, and Zahia Meraihi. 2017. "Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4" Foods 6, no. 1: 1. https://doi.org/10.3390/foods6010001