文章基本信息

标题：Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
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作者：Amel Ait Kaki El-Hadef El-Okki ; Mohammed Gagaoua
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2017
卷号：6
期号：1
页码：1
DOI：10.3390/foods6010001
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：α-amylase; Rhizopus oryzae FSIS4; three phase partitioning; bread quality α-amylase ; Rhizopus oryzae FSIS4 ; three phase partitioning ; bread quality