title: Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4.
abstract: A new thermostable α-amylase fromRhizopus oryzaeFSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.
authors.affiliation: Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. ait-kaki.amel@umc.edu.dz.|Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. ait-kaki.amel@umc.edu.dz.
authors.forename: Amel
authors.initials: A
authors.lastname: Ait Kaki El-Hadef El-Okki
authors.affiliation: Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. gmber2001@yahoo.fr.|Equipe MaQuaV, INATAA, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. gmber2001@yahoo.fr.
authors.forename: Mohammed
authors.initials: M
authors.lastname: Gagaoua
authors.affiliation: Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. bourekoua.h@hotmail.fr.
authors.forename: Hayat
authors.initials: H
authors.lastname: Bourekoua
authors.affiliation: Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. hafidkahina@hotmail.com.|Equipe MaQuaV, INATAA, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. hafidkahina@hotmail.com.
authors.forename: Kahina
authors.initials: K
authors.lastname: Hafid
authors.affiliation: Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. leila_bennamoun@hotmail.com.
authors.forename: Leila
authors.initials: L
authors.lastname: Bennamoun
authors.affiliation: Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. scheherazad2002@hotmail.com.
authors.forename: Shahrazed
authors.initials: S
authors.lastname: Djekrif-Dakhmouche
authors.affiliation: Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. elhadef-elokki.mohamed@umc.edu.dz.|Laboratoire de Biologie et Environnement, Université des Frères Mentouri-Constantine 1, Route de Ain El Bey, 25000 Constantine, Algeria. elhadef-elokki.mohamed@umc.edu.dz.
authors.forename: Mohamed
authors.initials: M
authors.lastname: El-Hadef El-Okki
authors.affiliation: Laboratoire de Génie Microbiologique et Applications, Université des Frères Mentouri-Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria. meraihi27@yahoo.com.
authors.forename: Zahia
authors.initials: Z
authors.lastname: Meraihi
keywords: Rhizopus oryzae FSIS4; bread quality; three phase partitioning; α-amylase