title: Extraction, partial purification and characterization of amylase from parthenocarpic date (Phoenix dactylifera): effect on cake quality.
abstract: BACKGROUND
  Phoenix dactylifera L. plays an important role in social, economic and ecological Tunisian sectors. Some date palms produce parthenocarpic fruit named Sish. The objective of the present study was to extract biomolecules from parthenocarpic fruit by producing value-added products from the fruits.
  
  
  RESULTS
  The extraction of amylolytic activity from parthenocarpic fruit (AmyPF) was optimized using Box-Behnken design (BBD). Partial purification of about 250-fold with an activity yield of 47% was achieved. The amylase exhibited a specific activity of 80 U mg-1protein. The optimum pH and temperature for enzyme activity were 5 and 55 °C respectively. The enzyme was highly active over a wide range of pH (5-10), and significant stabilization was observed at 60 °C. The purified enzyme belongs to the exo type of amylases. Given the economic and industrial relevance of amylases used in the food industry, three different concentrations of AmyPF (0.007, 0.014 and 0.018 U g-1) were incorporated into a cake formulation, resulting in a decrease in density, moisture retention and water activity and an increase in hardness.
  
  
  CONCLUSIONS
  The beneficial effect of AmyPF on the technological characteristics of cakes was confirmed by sensory evaluation. © 2017 Society of Chemical Industry.
authors.affiliation: Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Hanen
authors.initials: H
authors.lastname: El Abed
authors.affiliation: Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Bassem
authors.initials: B
authors.lastname: Khemakhem
authors.affiliation: Laboratory of Toxicology, Environmental Microbiology and Health, Faculty of Sciences 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, University of Sfax, Sfax, Tunisia.
authors.forename: Mouna
authors.initials: M
authors.lastname: Chakroun
authors.affiliation: Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Mehdi
authors.initials: M
authors.lastname: Triki
authors.affiliation: Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Noureddine
authors.initials: N
authors.lastname: Drira
authors.affiliation: Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia.
authors.forename: Hafedh
authors.initials: H
authors.lastname: Mejdoub
mesh_terms: D000681:Amylases / Q000737:chemistry* / Q000302:isolation & purification*; D004795:Enzyme Stability; D005503:Food Additives / Q000737:chemistry; D005511:Food Handling; D005638:Fruit / Q000201:enzymology; D006863:Hydrogen-Ion Concentration; D065749:Phoeniceae / Q000737:chemistry / Q000201:enzymology*; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification*; D013696:Temperature
chemical_list: D005503:Food Additives; D010940:Plant Proteins; D000681:Amylases
keywords: amylase; cake; characterization; parthenocarpic date; purification