بهبود کیفیت نان حجیم با بکارگیری آمیلاز مقاوم به حرارت تولید شده از Bacillus safensis strain MT501806.1

نویسندگان
سوده یوسفی فخر 1
داریوش مینایی تهرانی 2
نفیسه دعوتی 3
آریو امامی فر 4
1 دانشجوی کارشناسی ارشد، گروه زیست شناسی سلولی – مولکولی، دانشکده علوم و فناوری زیستی، دانشگاه شهید بهشتی، تهران، ایران
2 دانشیار، گروه زیست شناسی سلولی - مولکولی، دانشکده علوم و فناوری زیستی، دانشگاه شهید بهشتی، تهران، ایران
3 استادیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
4 دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
10.22034/FSCT.20.138.41
چکیده
آمیلاز با تجزیه نشاسته آرد و تولید دکسترین با قابلیت متابولیسم سریع­تر توسط مخمر نانوایی باعث بهبود بافت و خواص حسی نان حجیم می­شود. این مطالعه به بررسی اثر آمیلاز مقاوم به حرارت استخراج شده از Bacillus safensis در سه سطح (U/ml) 0، 9/1، 9/2 و مدت زمان تخمیر در سه سطح 35، 40 و 45 دقیقه بر کیفیت نان حجیم که در فر با دمای210 درجه سانتی­گراد به مدت 20 دقیقه پخته شده بود می­پردازد. نتایج مطالعه ما نشان داد که افزودن سوپ فیلتر شده حاوی آمیلاز مقاوم به حرارت در سطح (U/ml) 1.9 و تخمیر به مدت 40 دقیقه نسبت به سایر نمونه­ها از نظر پارامترهایی از قبیل میزان حجم، نرمی، قابلیت ارتجاع و پذیرش کلی دارای مقبولیت بیشتری بود اما با افزودن مقادیر بیشتر آنزیم آمیلاز در سطح (U/ml)2.9 از نظر خواص بافتی و حسی نتایج خوبی حاصل نشد
کلیدواژه‌ها
آمیلاز
نان حجیم
بافت
خواص حسی

موضوعات

عنوان مقاله English

Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1

نویسندگان English

Soudeh Yousefi fakhr 1
Dariush Minai-Tehrani3 2
nafiseh davati 3
Aryou Emamifar 4
1 MSc Student, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
2 Associate professor, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
3 Assistant professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali SinaUniversity, Hamedan, Iran.
4 Associate professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali SinaUniversity, Hamedan, Iran
چکیده English

Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min.­­ The results of our study showed that adding filtered soup containing 1.9 (U/ml) and fermentation for 40 minutes was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at ­2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread.

کلیدواژه‌ها English

Amylase
Bulky Bread
texture
Sensory properties
1. Goesaert, H., et al., Amylases and bread firming–an integrated view. Journal of cereal science, 2009. 50(3): p. 345-352.
2. Sundarram, A. and T.P.K. Murthy, α-amylase production and applications: a review. Journal of Applied & Environmental Microbiology, 2014. 2(4): p. 166-175.
3. Mahsa, S.S., S.F. Mania, and H. Maryam, he effect of using alpha-amylase enzyme of fungal origin on the quality characteristics of dough and toast. Journal of innovation in food science and technology. 6(2): p. 43-54.
4. Souza, P.M.d. and P.d.O. Magalhães, Application of microbial α-amylase in industry-A review. Brazilian journal of microbiology, 2010. 41: p. 850-861.
5. Aiyer, P.D., Effect of C: N ratio on alpha amylase production by Bacillus licheniformis SPT 27. African journal of Biotechnology, 2004. 3(10): p. 519-522.
6. Reddy, N., A. Nimmagadda, and K.S. Rao, An overview of the microbial α-amylase family. African journal of biotechnology, 2003. 2(12): p. 645-648.
7. Ait Kaki El-Hadef El-Okki, A., et al., Improving bread quality with the application of a newly purified thermostable α-amylase from Rhizopus oryzae FSIS4. Foods, 2017. 6(1): p. 1.
8. Sahnoun, M., et al., Effect of Aspergillus oryzae CBS 819.72 α-amylase on rheological dough properties and bread quality. Biologia, 2013. 68: p. 808-815.
9. Ghayour, A.M., K.M.H. Hadad, and M. Karami, Effect of alpha amylase and ascorbic acid on rheological properties of dough and specific volume of strudel bread. 2009.
10. Feyzipour, A.R., Seyedain, A.S.M., Taslimi, A, Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads. Journal of food science and technology(Iran), 2004. 1(3): p. 45-56.
11. Mahdavian, S., et al., nvestigating the effect of different levels of gluten and starch composition on the quality of semi-bulky Berber bread by image processing, in National conference of food industry. 2011.
12. Hammami, A., et al., Proteolytic and amylolytic enzymes from a newly isolated Bacillus mojavensis SA: characterization and applications as laundry detergent additive and in leather processing. International journal of biological macromolecules, 2018. 108: p. 56-68.
13. Peltier, G.L. and F.R. Schroeder, The relation between proteolytic and amylolytic enzyme production by isolates of the Bacillus subtilis group. Journal of Bacteriology, 1949. 57(1): p. 127-130.
14. Cauvain, S.P., In Technology of breadmaking. 2015.
15. Chen, Y., et al., Influence of amylase addition on bread quality and bread staling. ACS Food Science & Technology, 2021. 1(6): p. 1143-1150.
16. Ebrahimpour, N., Peighambardoust, S H., Rafat, S A., and Azadmard Damirchi, S, Comparison study of sensory and instrumental evaluation of bread texture using PLS regression analysis. Journal of food research, 2011. 21(4): p. 514-524.
17. Singh, N., et al., Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus). Journal of food science and technology, 2014. 51: p. 2038-2045.
18. Kim, H.-J. and S.-H. Yoo, Effects of combined α-amylase and endo-xylanase treatments on the properties of fresh and frozen doughs and final breads. Polymers, 2020. 12(6): p. 1349.
19. Amigo, J.M., et al., Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience. Food chemistry, 2016. 208: p. 318-325.
20. O'Brien, J., P. Morrissey, and J. Ames, Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science & Nutrition, 1989. 28(3): p. 211-248.
21. Rebholz, G.F., et al., Impact of exogenous α-amylases on sugar formation in straight dough wheat bread. European Food Research and Technology, 2021. 247(3): p. 695-706.