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

Area of Science:

• Food Science
• Biotechnology
• Agricultural Science

Background:

• Amylolytic enzymes are crucial for baking, influencing dough properties and bread quality.
• Oat seeds (Avena sativa) are a potential source of amylase, but efficient extraction methods are needed.
• Optimizing enzyme extraction is key to enhancing its application in food processing.

Purpose of the Study:

• To optimize the extraction of amylolytic activity from oat seeds using statistical approaches.
• To determine the optimal conditions for maximizing amylase yield and activity.
• To evaluate the impact of oat amylase extract on bread quality and microstructure.

Main Methods:

• Response surface methodology (RSM) was used to optimize extraction parameters.
• Key parameters included seed weight/buffer volume ratio, germination duration, temperature, and pH.
• Amylase activity was measured, and its effect on bread was assessed through sensory analysis, textural analysis, and Confocal Laser Scanning Microscopy (CLSM).

Main Results:

• Optimal extraction conditions were identified: seed weight/buffer volume ratio of 0.1, 10 days germination, 20 °C, and pH 5.6.
• An amylase production yield of 91 U/g was achieved under these conditions.
• Incorporation of the optimized oat extract significantly improved sensory qualities, textural properties, and microstructure of bread.

Conclusions:

• Statistical optimization provides an effective strategy for maximizing amylase extraction from oat seeds.
• Optimized oat amylase extract enhances baking performance and the overall quality of fresh and stored bread.
• The study demonstrates the potential of oat amylase as a valuable ingredient in the baking industry.