Alhazmi Lina S, Alshehri Wafa A
Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Saudi Arabia.
Pol J Microbiol. 2025 Mar 26;74(1):48-59. doi: 10.33073/pjm-2025-004. eCollection 2025 Mar 1.
Amylase has numerous applications in the processing food sector, including brewing, animal feed, baking, fruit juice manufacturing, starch syrups, and starch liquefaction. Practical applications have been the primary focus of recent research on novel properties of bacterial α-amylases. Many amylolytic-active bacterial isolates were obtained from samples of organic-rich, salinity-rich soil. Morphological and 16S rRNA gene sequence studies clearly revealed that the organism belongs to sp. and was named strain GL2 (PP463909.1 (When pH 6.0, 45°C, and 12 hours of incubation were met the optimal growth conditions for the strain produced the highest amount of α-amylase activity. strain GL2 α-amylase isoenzyme was purified to homogeneity using Sephacryl™ S-200 chromatography and ammonium sulfate precipitation. The electrophoretic molecular weight of α-amylase was 58 kDa. The optimal pH and temperature for measuring α-amylase activity were 50°C and 6.0, respectively. α-Amylase did not change at 50°C. The purified enzyme improves bread texture by reducing stiffness while improving cohesiveness and flexibility. Purified α-amylase was added to the flour, which improved the rheological properties and overall bread quality. As a result, the α-amylase from strain GL2 can be used to promote bread-making.
淀粉酶在食品加工领域有众多应用，包括酿造、动物饲料、烘焙、果汁生产、淀粉糖浆和淀粉液化。实际应用一直是近期关于细菌α-淀粉酶新特性研究的主要焦点。从富含有机物、盐分高的土壤样本中获得了许多具有淀粉分解活性的细菌分离株。形态学和16S rRNA基因序列研究清楚地表明该菌株属于 属，被命名为GL2菌株（PP463909.1）（当满足pH 6.0、45°C和12小时培养条件时，该菌株的最佳生长条件产生了最高量的α-淀粉酶活性。使用Sephacryl™ S-200色谱和硫酸铵沉淀法将GL2菌株α-淀粉酶同功酶纯化至同质。α-淀粉酶的电泳分子量为58 kDa。测量α-淀粉酶活性的最佳pH和温度分别为6.0和50°C。α-淀粉酶在50°C时不变。纯化后的酶通过降低硬度同时提高内聚性和柔韧性来改善面包质地。将纯化的α-淀粉酶添加到面粉中，改善了流变学特性和面包整体品质。因此，GL2菌株的α-淀粉酶可用于促进面包制作。
