Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality

• DOI: 10.1016/j.fbio.2021.101492
• Publication Date: 2021-11-29T22:37:33Z
• Authors: Arzu Ünal; Asiye Seis Subaşı; Semra Malkoç; İjlal Ocak; S. Elif Korcan; Elif Yetilmezer; Seyhun Yurdugül; Hülya Yaman; Turgay Şanal; Alaettin Keçeli
• Keywords: 2. Zero hunger; 0106 biological sciences; Commercial enzymes; Quality of bread; Alpha-amylase; Thermal spring; 01 natural sciences; 630; 664

Abstract 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