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作 者:Arzu Unal Asiye Seis Subasi Semra Malkoc Ijlal Ocak SElif Korcan Elif Yetilmezer Seyhun Yurdugül Hülya Yaman Turgay Sanal Alaettin Keceli
机构地区:[1]Igdır University,Faculty of Agriculture,Department of Agricultural Biotechnology,I˘gdır,Turkey [2]Ministry of Agriculture and Forestry Field Crops Central Research Institute,Department of Quality and Technology,Ankara,Turkey [3]Eskisehir Technical University,Faculty of Engineering,Department of Environmental Engineering,Eskisehir,Turkey [4]Afyon Kocatepe University,Faculty of Education,Department of Mathematics and Science Education,Division of Science Education,Afyon,Turkey [5]Usak University,Vocational School of Health Services,Medical Laboratory Techniques Program,Usak,Turkey [6]Ministry of Agriculture and Forestry Field Crops Central Research Institute,Department of Biotechnology,Ankara,Turkey [7]Bolu Abant Izzet Baysal University,Faculty of Arts and Science,Department of Biology,Bolu,Turkey [8]Bolu Abant Izzet Baysal University,Vocational School of the Technical Sciences of Bolu,Food Technology Program,Bolu,Turkey [9]Pamukkale University,School of Applied Sciences,Department of Organic Farming Business Management,Denizli,Turkey
出 处:《Food Bioscience》2022年第1期214-222,共9页食品生物科学(英文)
基 金:the General Directorate of Agricultural Research and Policies for supporting the project“Investigation of Using Potential of Thermal Sourced Native Fungal Alpha Amylase Enzyme in Improving Bread Quality Using Biotechnological Processes”numbered with TAGEM/HSGYAD/16/A05/P01/103.
摘 要:Many industrial processes may quickly proceed with biotechnological and enzymatic support.Functional and production facilitator properties of enzymes have provided variable advantages for industry.Therefore,enzyme utilization has become inevitable for industry and supplied financial advantages in case of the high energy requirement process.In the study,the amylase enzymes were isolated from thermal spring sources,and the effect on bread quality was examined.Firstly,fungal amylases were isolated from thermal spring sources(29-98◦C)in various places around Turkey.After determining the functional properties of amylase enzymes,the most active enzyme was used in bread production to examine their effect on bread quality.The maximum alpha-amylase activity(38.6 U/mg)has been detected in Aspergillus niger G 2-1 isolate.When compared with the commercially available one,native alpha-amylase increased the bread volume.A significant difference(p<0.01)was found in the color properties and size of the bread between microbial produced in this study and commercially produced alpha-amylase.Five ppm alpha-amylase addition showed the optimum bread properties for dough processing.
关 键 词:ALPHA-AMYLASE Thermal spring Quality of bread Commercial enzymes
分 类 号:TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]
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