Abstract

APPLICATION OF PARTIALLY PURIFIED ?-AMYLASE PRODUCED BY BREVIBACILLUS BORSTELENSIS R1 IN FOOD INDUSTRIES

K.Suribabu, T.Lalitha Govardhan and K.P.J Hemalatha

Abstract

The α-amylase produced by Brevibacillus borstelensis R1 has a number of applications in many fields such as bakery industry, food preparations, automation dishwashing, ethyl alcohol dual fermentation, sago and rice industrial effluent treatment, sewage water treatment, fodder production, laundry and textile industries. The objective of the study is to test the application of partially purified α-amylase in increasing the shelf life of bread and in preparations of puri and chapatti. In bakery industry, the anti-staling effect of bread and buns was increased to 11days when compared with normal shelf life of 5days. In preparation of puri and chapatti, dough mixed with α- amylase has improved taste, flavor, crust color, softness and toasting qualities than normally prepared dough with water. This is only a pilotscale experimentation, further quantitative experiments are awaited. There is a need to conduct trials which are safe to health.

Keywords: Brevibacillus borstelensis R1, ?-Amylase, bakery industry, preparation of puri and chapatti.