Optimised amylases extraction from oat seeds and its impact on bread properties.

Nihed Ben Halima, Maha Borchani, Imen Fendri, Bassem Khemakhem, David Gosset, Patrick Baril, Chantal Pichon, Mohamed-Ali Ayadi, Slim Abdelkafi

International journal of biological macromolecules 2015 Jan

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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.

Citation

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