Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality

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dc.authorid0000-0002-3652-9737en_US
dc.authorid0000-0003-0450-8058en_US
dc.contributor.authorÜnal, Arzu
dc.contributor.authorSubaşı, Asiye Seis
dc.contributor.authorMalkoç, Semra
dc.contributor.authorOcak, İjlal
dc.contributor.authorKorcan, S. Elif
dc.contributor.authorYetilmezer, Elif
dc.contributor.authorYurdugül, Seyhun
dc.contributor.authorYaman, Hülya
dc.contributor.authorŞanal, Turgay
dc.contributor.authorKeçeli, Alaettin
dc.date.accessioned2023-07-03T06:30:05Z
dc.date.available2023-07-03T06:30:05Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.descriptionThe 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.en_US
dc.description.abstractMany 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.en_US
dc.description.sponsorshipGeneral Directorate of Agricul-tural Research and Policies [TAGEM/HSGYAD/16/A05/P01/103]en_US
dc.identifier.citationÜnal, 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.en_US
dc.identifier.doi10.1016/j.fbio.2021.101492
dc.identifier.endpage19en_US
dc.identifier.issn2212-4306
dc.identifier.issn2212-4292
dc.identifier.scopus2-s2.0-85121219888en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage11en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.fbio.2021.101492
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11213
dc.identifier.volume45en_US
dc.identifier.wosWOS:000735878100011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYurdugül, Seyhun
dc.institutionauthorYaman, Hülya
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlpha-amylaseen_US
dc.subjectQuality of Breaden_US
dc.subjectCommercial Enzymesen_US
dc.subjectThermal Springen_US
dc.titlePotential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread qualityen_US
dc.typeArticleen_US

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