Fungal Xylanase produced using Amorphophallus paeoniifolius peels as substrate which aided in the making of bread dough fluffy

Richa Nenava, Sadhana Nighojkar, Anil Kumar, Anand Nighojkar

Abstract


The present research investigation on fungal xylanase isolated from elephant dung holds great potential for hemicellulose bioconversions. Xylanase works on the arabinoxylans present in cereals, which binds the water in the dough and thus provides better crumb structure and reduces stickiness of the dough [1]. The isolated fungus was utilized for the production of endo1,4 β- xylanase enzyme using Amorphophallus peels (elephant foot yam) in Solid State Fermentation. The produced enzyme was optimized using OFAT approach (One Factor at a Time) and RSM (Response Surface Methodology) based on Box Behnken Design exhibiting optimized values of 121 ± 2.5 U/ml and 12 ± 1.2 U/ml respectively [2]. The optimum xylanase activity was obtained at 60°C, pH 8.0 in 96 h culture with inoculum size of 1x 106 spores/ml, 90% moisture and 2 mm particle size in SSF. The enzyme was then partially purified using ammonium sulphate fractionation and DEAE-cellulose and then used for its application in making the dough fluffy [3]. 0.5 ml of xylanase was added to the 10 gm of wheat flour and the dough is kneaded and observed after 4 h, 8 h and 12 h of incubation. The dough rising was observed in the test sample after 4 and 8 hours of incubation at 35±1.5°C of 10 mm and 21 mm respectively. The xylanase is attributed to improve the texture, softness and increased bread dough volume while maintaining proper moistness and fluffiness by means of formation of air pores [4,5,6]. This must be considered for further analysis and primary usage in the bakery industry as a substitute of chemical agents implied to bread manufacturing units.

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Nenava et al 2022

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