期刊
FOODS
卷 6, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/foods6010001
关键词
alpha-amylase; Rhizopus oryzae FSIS4; three phase partitioning; bread quality
A new thermostable -amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal -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 -amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered -amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据