Correlation Engine 2.0
Clear Search sequence regions

  • avena sativa (2)
  • bread (4)
  • hydrogen ion (1)
  • laser (1)
  • oat (3)
  • seeds (3)
  • weight (1)
  • Sizes of these terms reflect their relevance to your search.

    Statistical approaches were employed for the optimisation of the extraction of amylolytic activity from oat (Avena sativa) seeds. The application of the response surface methodology allows us to determine a set of optimal conditions (ratio seed weight/buffer volume 0.1, germination days 10 days, temperature 20 °C and pH 5.6). Experiments carried out under these conditions led to amylase production yield of 91 U/g. Its maximal activity was in the pH 5.6 and at 55 °C. Study of the incorporation of the optimised oat extract into the bread formulation revealed an improvement of the sensory quality and the textural properties of fresh and stored bread. Three-dimensional elaborations of Confocal Laser Scanning Microscopy (CLSM) images were performed on crumb of the different breads to evaluate the influence of amylase activity on microstructure. The result showed improved baking characteristics as well as overall microscopic and macroscopic appearance. Copyright © 2014 Elsevier B.V. All rights reserved.


    Nihed Ben Halima, Maha Borchani, Imen Fendri, Bassem Khemakhem, David Gosset, Patrick Baril, Chantal Pichon, Mohamed-Ali Ayadi, Slim Abdelkafi. Optimised amylases extraction from oat seeds and its impact on bread properties. International journal of biological macromolecules. 2015 Jan;72:1213-21

    Expand section icon Mesh Tags

    Expand section icon Substances

    PMID: 25453287

    View Full Text