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

EC 3.2.1.- (Amylases); Amylases/isolation & purification; Avena/enzymology; Bread/analysis; Enzyme Stability; Hydrogen-Ion Concentration; Microscopy, Confocal; Models, Biological; Seeds/enzymology; Temperature; Amylolytic activity; Bread.; Oat; Response surface methodology; Texture profile

Abstract :

[en] 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.

Disciplines :

Food science

Author, co-author :

Ben Halima, Nihed; Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia, Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.

Borchani, Maha; 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.

Fendri, Imen; Unit Research of Toxicology-Microbiology Environmental and Health UR11ES70, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia.

Khemakhem, Bassem; Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia.

Gosset, David; Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.

Baril, Patrick; Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.

Pichon, Chantal; Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.

Ayadi, Mohamed ; University of Sfax, Sfax, Tunisia > National School of Engineers of Sfax > Food Analysis Laboratory

Abdelkafi, Slim; Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia. Electronic address: slim.abdelkafi@enis.rnu.tn.

Language :

English

Title :

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

Publication date :

January 2015

Journal title :

International Journal of Biological Macromolecules

ISSN :

0141-8130

eISSN :

1879-0003

Publisher :

Elsevier, Nl

Volume :

Pages :

1213-21

Peer reviewed :

Peer Reviewed verified by ORBi

Commentary :

Available on ORBi :

since 09 December 2024

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