Application of bacterial amylase in clarification of juices and bun making

Abstract

Amylases have found applications in juice processing, starch processing, desizing of textiles, paper sizing, detergent additives, bread improvement, utilization of waste biomass for valuable products, treatment of waste water and other fermentation processes including malting barley and bakery industries. In the present investigations, amylase producing thermophilic bacterial strain M13 was isolated from spent mushroom compost. M13 isolate produced amylase activity of 61.35 IU after 72 h of incubation period at a pH of 9.0 and temperature of 45°C. It was identified as Bacillus subtilis M13 by using 16S rDNA sequence analysis and deposited in NCBI gene bank (KY962809). Further, the application of extracted amylase was evaluated for apple and kiwi juice yield and clarification as well as for the preparation of buns. An application of 1 and 0.75 per cent of amylase yielded 60 and 55 per cent apple and kiwi juice and enhanced their color, taste, flavour and overall acceptibility. Whereas, 1.25 per cent of amylase resulted in the maximum leavening activity (2.15 ml/h), loaf volume (177.43 cm3) and crumb grain (0.145%) of dough. Sensory characteristics of dough viz., color, taste, flavour and overall acceptibility were also enhanced at 1.25 per cent of amylase.