A new thermostable α-amylase from FSIS4 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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296670 | PMC |
| http://dx.doi.org/10.3390/foods6010001 | DOI Listing |
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