eISSN: 2378-315X
Submit manuscript...
Research Article Volume 13 Issue 4
An extremophilic enzyme cocktail from Microbacterium Metallidurans TL13 as a cake-donut improver: a comparative study with commercial enzymes-based formulation optimized by a mixture design
Gorrab Afoua, Fatma Kallel, Souii Amal, Kamilia Ben Abdallah, Ibtihel Rebhi, Ouertani Rania, Hammami Kouloud, Masmoudi Ahmed Slaheddine, Cherif Ameur, Neifar Mohamed
Received: November 29, 2024 | Published: December 20, 2024
Citation: Afoua G, Kallel F, Amal S, et al. An extremophilic enzyme cocktail from Microbacterium Metallidurans TL13 as a cake-donut improver: a comparative study with commercial enzymes-based formulation optimized by a mixture design. Biom Biostat Int J. 2024;13(4):154-160. DOI: 10.15406/bbij.2024.13.00426
Abstract
The use of hydrolytic enzymes from mesophilic micro-organisms in many food preparations is an ancient process. With recent advances in enzyme technologies and the discovery of extremozymes endowed with extraordinary properties and specificities, new fields of application continue to be explored. In this study, at the first stage, a mixture design approach was adopted to model and optimize enzyme-based cake-donuts improver’s formula, with the specific volumes of donuts serving as responses and the proportions of three commercial microbial hydrolytic enzymes (amylase, cellulase and protease from mesophilic microbial strains) as variables. The selected polynomial model was validated by ANOV A with a 95% confidence and by comparing the regression coefficients of the predicted values to the experimentally measured ones (R 2 = 0.97 and Adj R 2 = 0.92). The postulated model was also investigated by the contour and three-dimensional surface plots. Results clearly indicated significant interactions and synergies between hydrolytic enzymes on donut quality. The maximum specific volume of cake-donuts of 10,71cm 3/g was obtained in taking 55.85, 25.83, and 18.32% of amylase, protease and cellulase, respectively. This volume was considerably higher than that in cake-donuts prepared without enzymes addition (2.43 cm 3/g). At the second stage, this study demonstrated the performance of an extremophilic enzyme cocktail from Microbacterium metallidurans TL13 in improving donuts physical and sensory properties. The structural and biochemical properties of M. metallidurans extremozymes make them very attractive for a large range of food applications which need stable biocatalysts.
Keywords: cake-donuts, mixture design, extremozymes, actinobacterium, sensory evaluation, response surface methodology
©2024 Afoua, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
Citations
Rejected Articles
2 7