Optimised amylases extraction from oat seeds and its impact on bread properties

被引：21

作者：

Ben Halima, Nihed ^{[1
,4
]}

Borchani, Maha ^{[1
,5
]}

Fendri, Imen ^{[2
]}

Khemakhem, Bassem ^{[3
]}

Gosset, David ^{[4
]}

Baril, Patrick ^{[4
]}

Pichon, Chantal ^{[4
]}

Ayadi, Mohamed-Ali ^{[5
]}

Abdelkafi, Slim ^{[1
]}

机构：

[1] Univ Sfax, Natl Sch Engineers Sfax, Biol Engn Dept, Sfax, Tunisia

[2] Univ Sfax, Sci Fac Sfax, Unit Res Toxicol Microbiol Environm & Hlth UR11ES, Sfax, Tunisia

[3] Fac Sci Sfax, Plant Biotechnol Lab, Sfax 3000, Tunisia

[4] CNRS, UPR4301, CBM, F-45071 Orleans, France

[5] Univ Sfax, Natl Sch Engineers Sfax, Food Anal Lab, Sfax, Tunisia

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2015年 / 72卷

关键词：

Amylolytic activity; Oat; Response surface methodology; Texture profile; Bread; OPUNTIA-FICUS-INDICA; DOUGH; QUALITY; PURIFICATION; IMPROVEMENT; RHEOLOGY; DESIGN; GROWTH; FLOUR; CRUMB;

D O I：

10.1016/j.ijbiomac.2014.10.018

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Statistical approaches were employed for the optimisation of the extraction of amylolytic activity from oat (Avena sativa) seeds. The application of the response surface methodology allows us to determine a set of optimal conditions (ratio seed weight/buffer volume 0.1, germination days 10 days, temperature 20 degrees C and pH 5.6). Experiments carried out under these conditions led to amylase production yield of 91 U/g. Its maximal activity was in the pH 5.6 and at 55 degrees C. Study of the incorporation of the optimised oat extract into the bread formulation revealed an improvement of the sensory quality and the textural properties of fresh and stored bread. Three-dimensional elaborations of Confocal Laser Scanning Microscopy (CLSM) images were performed on crumb of the different breads to evaluate the influence of amylase activity on microstructure. The result showed improved baking characteristics as well as overall microscopic and macroscopic appearance. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：1213 / 1221

页数：9

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