title: Optimised amylases extraction from oat seeds and its impact on bread properties.
abstract: 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 °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 °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.
authors.affiliation: Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.
authors.forename: Nihed
authors.initials: N
authors.lastname: Ben Halima
authors.affiliation: Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Maha
authors.initials: M
authors.lastname: Borchani
authors.affiliation: Unit Research of Toxicology-Microbiology Environmental and Health UR11ES70, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Imen
authors.initials: I
authors.lastname: Fendri
authors.affiliation: Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia.
authors.forename: Bassem
authors.initials: B
authors.lastname: Khemakhem
authors.affiliation: Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.
authors.forename: David
authors.initials: D
authors.lastname: Gosset
authors.affiliation: Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.
authors.forename: Patrick
authors.initials: P
authors.lastname: Baril
authors.affiliation: Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.
authors.forename: Chantal
authors.initials: C
authors.lastname: Pichon
authors.affiliation: Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Mohamed-Ali
authors.initials: MA
authors.lastname: Ayadi
authors.affiliation: Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia. Electronic address: slim.abdelkafi@enis.rnu.tn.
authors.forename: Slim
authors.initials: S
authors.lastname: Abdelkafi
mesh_terms: D000681:Amylases / Q000302:isolation & purification*; D018554:Avena / Q000201:enzymology*; D001939:Bread / Q000032:analysis*; D004795:Enzyme Stability; D006863:Hydrogen-Ion Concentration; D018613:Microscopy, Confocal; D008954:Models, Biological; D015203:Reproducibility of Results; D012639:Seeds / Q000201:enzymology*; D013696:Temperature
chemical_list: D000681:Amylases
keywords: Amylolytic activity; Bread.; Oat; Response surface methodology; Texture profile