Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran.
Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
Food Chem. 2021 Aug 1;352:129307. doi: 10.1016/j.foodchem.2021.129307. Epub 2021 Feb 18.
Development of gluten-free products is important due to their role in gluten related disorders and health improvement. α-Amylase enzymes have shown to have a positive effect on wheat bread quality. This study aimed to screen in-silico a novel acidic-thermostable α-amylase (PersiAmy2) from the sheep rumen metagenome to increase the quality of gluten-free bread. The PersiAmy2 was cloned, expressed, purified and characterized. The enzyme was highly stable at a wide range of pH, temperature and storage conditions. The PersiAmy2 had excellent activity in the presence of ions, inhibitors, and surfactants. Utilization of the acidic thermostable PersiAmy2 in gluten-free bread resulted in a softer crumb, higher specific volume, porosity, moisture content and caused a darker crust color. The rheological measurement showed a solid-elastic behavior in batters. Also the addition of this enzyme reduced the firmness. From the results of this study it can be concluded that the PersiAmy2 can be used to improve the quality of gluten-free bread.
由于其在与麸质相关的疾病和健康改善方面的作用，开发无麸质产品非常重要。α-淀粉酶已被证明对小麦面包质量有积极影响。本研究旨在从绵羊瘤胃宏基因组中筛选一种新型的酸性耐热α-淀粉酶（PersiAmy2），以提高无麸质面包的质量。克隆、表达、纯化并表征了 PersiAmy2。该酶在广泛的 pH 值、温度和储存条件下具有高度稳定性。PersiAmy2 在存在离子、抑制剂和表面活性剂的情况下具有出色的活性。在无麸质面包中使用酸性耐热的 PersiAmy2 可使面包屑更柔软、比容更大、更蓬松、水分含量更高，并使面包皮颜色更深。流变学测量显示面糊具有固态弹性行为。此外，添加这种酶还可以降低硬度。从这项研究的结果可以得出结论，PersiAmy2 可用于改善无麸质面包的质量。
