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

doi:10.1016/j.ijbiomac.2014.10.018

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

Int J Biol Macromol. 2015 Jan:72:1213-21. doi: 10.1016/j.ijbiomac.2014.10.018. Epub 2014 Oct 22.

Authors

Nihed Ben Halima¹, Maha Borchani², Imen Fendri³, Bassem Khemakhem⁴, David Gosset⁵, Patrick Baril⁵, Chantal Pichon⁵, Mohamed-Ali Ayadi⁶, Slim Abdelkafi⁷

Affiliations

¹ Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.
² Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.
³ Unit Research of Toxicology-Microbiology Environmental and Health UR11ES70, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia.
⁴ Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia.
⁵ Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France.
⁶ Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.
⁷ Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia. Electronic address: slim.abdelkafi@enis.rnu.tn.

PMID: 25453287
DOI: 10.1016/j.ijbiomac.2014.10.018

Abstract

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.

Keywords: Amylolytic activity; Bread.; Oat; Response surface methodology; Texture profile.

MeSH terms

Amylases / isolation & purification*
Avena / enzymology*
Bread / analysis*
Enzyme Stability
Hydrogen-Ion Concentration
Microscopy, Confocal
Models, Biological
Reproducibility of Results
Seeds / enzymology*
Temperature

Substances

Amylases