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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Main Authors:	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
Format:	Article
Language:	English
Published:	MDPI AG 2017-01-01
Series:	Foods
Subjects:	α-amylase Rhizopus oryzae FSIS4 three phase partitioning bread quality
Online Access:	http://www.mdpi.com/2304-8158/6/1/1

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spelling	doaj-8a62149e61f045498c29df3c9d605d782020-11-24T21:02:56ZengMDPI AGFoods2304-81582017-01-0161110.3390/foods6010001foods6010001Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4Amel Ait Kaki El-Hadef El-Okki0Mohammed Gagaoua1Hayat Bourekoua2Kahina Hafid3Leila Bennamoun4Shahrazed Djekrif-Dakhmouche5Mohamed El-Hadef El-Okki6Zahia Meraihi7Institut 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, AlgeriaInstitut 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, AlgeriaInstitut 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, AlgeriaInstitut 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, AlgeriaLaboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, AlgeriaLaboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, AlgeriaInstitut 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, AlgeriaLaboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, AlgeriaA 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.http://www.mdpi.com/2304-8158/6/1/1α-amylaseRhizopus oryzae FSIS4three phase partitioningbread quality
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	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
spellingShingle	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 Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4 Foods α-amylase Rhizopus oryzae FSIS4 three phase partitioning bread quality
author_facet	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
author_sort	Amel Ait Kaki El-Hadef El-Okki
title	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_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_sort	improving bread quality with the application of a newly purified thermostable α-amylase from rhizopus oryzae fsis4
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2017-01-01
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.
topic	α-amylase Rhizopus oryzae FSIS4 three phase partitioning bread quality
url	http://www.mdpi.com/2304-8158/6/1/1
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Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

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