Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
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
Affiliations
Amel Ait Kaki El-Hadef El-Okki
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
Mohammed Gagaoua
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
Hayat Bourekoua
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
Kahina Hafid
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
Leila Bennamoun
Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
Shahrazed Djekrif-Dakhmouche
Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
Mohamed El-Hadef El-Okki
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
Zahia Meraihi
Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
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.
