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

引用

Food Bioscience 2022年第1期45卷 214-222页

作者： Arzu Unal Asiye Seis Subasi Semra Malkoc Ijlal Ocak Selif Korcan elif yetilmezer Seyhun Yurdugül Hülya Yaman Turgay Sanal Alaettin Keceli Igdır University Faculty of AgricultureDepartment of Agricultural BiotechnologyI˘gdırTurkey Ministry of Agriculture and Forestry Field Crops Central Research Institute Department of Quality and TechnologyAnkaraTurkey Eskisehir Technical University Faculty of EngineeringDepartment of Environmental EngineeringEskisehirTurkey Afyon Kocatepe University Faculty of EducationDepartment of Mathematics and Science EducationDivision of Science EducationAfyonTurkey Usak University Vocational School of Health ServicesMedical Laboratory Techniques ProgramUsakTurkey Ministry of Agriculture and Forestry Field Crops Central Research Institute Department of BiotechnologyAnkaraTurkey Bolu Abant Izzet Baysal University Faculty of Arts and ScienceDepartment of BiologyBoluTurkey Bolu Abant Izzet Baysal University Vocational School of the Technical Sciences of BoluFood Technology ProgramBoluTurkey Pamukkale University School of Applied SciencesDepartment of Organic Farming Business ManagementDenizliTurkey

Many industrial processes may quickly proceed with biotechnological and enzymatic *** and production facilitator properties of enzymes have provided variable advantages for ***,enzyme utilization has become inevitable for industry and supplied financial advantages in case of the high energy requirement *** the study,the amylase enzymes were isolated from thermal spring sources,and the effect on bread quality was ***,fungal amylases were isolated from thermal spring sources(29-98◦C)in various places around *** determining the functional properties of amylase enzymes,the most active enzyme was used in bread production to examine their effect on bread *** maximum alpha-amylase activity(38.6 U/mg)has been detected in Aspergillus niger G 2-1 *** 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 *** ppm alpha-amylase addition showed the optimum bread properties for dough processing.

关键词： Alpha-amylase Thermal spring Quality of bread Commercial enzymes

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