Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Many industrial processes may quickly proceed with biotechnological and enzymatic support. Functional and production facilitator properties of enzymes have provided variable advantages for industry. Therefore, enzyme utilization has become inevitable for industry and supplied financial advantages in case of the high energy requirement process. In the study, the amylase enzymes were isolated from thermal spring sources, and the effect on bread quality was examined. Firstly, fungal amylases were isolated from thermal spring sources (29–98 °C) in various places around Turkey. After determining the functional properties of amylase enzymes, the most active enzyme was used in bread production to examine their effect on bread quality. The maximum alpha-amylase activity (38.6 U/mg) has been detected in Aspergillus niger G 2–1 isolate. When compared with the commercially available one, native alpha-amylase increased the bread volume. A significant difference (p < 0.01) was found in the color properties and size of the bread between microbial produced in this study and commercially produced alpha-amylase. Five ppm alpha-amylase addition showed the optimum bread properties for dough processing.
Açıklama
The authors would like to thank the General Directorate of Agricul-tural Research and Policies for supporting the project Investigation of Using Potential of Thermal Sourced Native Fungal Alpha Amylase Enzyme in Improving Bread Quality Using Biotechnological Processes numbered with TAGEM/HSGYAD/16/A05/P01/103.
Anahtar Kelimeler
Alpha-amylase, Quality of Bread, Commercial Enzymes, Thermal Spring
Kaynak
Food Bioscience
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
45
Sayı
Künye
Ünal, A., Subaşı, A. S., Malkoc, S., Ocak, İ., Korcan, S. E., Yetilmezer, E., ... & Keçeli, A. (2022). Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality. Food Bioscience, 45, 101492.
