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

Ait Kaki, A.; Gagaoua, Mohammed; Bourekoua, Hayat; Hafid, Kahina; Bennamoun, Leila; Djekrif-Dakhmouche, Shahrazed; El Hadef El Okki, Mohamed; Meraïhi, Zahia

doi:10.3390/foods6010001

Public

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

Published in Foods • Jan 1, 2017

Authors:

A. Ait Kaki

Mohammed Gagaoua

Hayat Bourekoua

Abstract

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 recovere...

Subject

Rhizopus oryzae

Amylase

Food science

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