List of Articles α-Amylase

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  1 - Isolation and Phylogenetic study of new amylase producing Bacillus strain from Ghainarjeh hot spring in East Azarbaijan
  Sahar Hosseini Mehdi Ebrahimi Maasoumeh Mahdavi Ourtakand Khadijeh Pourdadash Roozbeh Yalfani
  Background and objectives: Amylase is one of the important industrial enzymes, which is used in the food industry, detergent production, glucose, textile, and paper making. Bacillus spp. is considered as a major amylase producing microorganisms. The main objective of th More

  Background and objectives: Amylase is one of the important industrial enzymes, which is used in the food industry, detergent production, glucose, textile, and paper making. Bacillus spp. is considered as a major amylase producing microorganisms. The main objective of this study is isolation and phylogenic study of amylase producing thermophile Bacillus spp. from Ghainarjeh hot sprin in East Azarbaijan. Materials and methods: Samples from water of Ghainarjeh hot spring were cultured on recommended mediums. The grown colonies were tested for amylase production and positive colony determined a gram positive Bacillus using morphological and microscopically characteristics. Selected colony was used for total genomic DNA extraction, 16S rRNA fragment amplification and sequencing was done according to standard procedures. The sequence of 16S rRNA was used for phylogenetic investigation using maximum likelihood and maximum parsimony methods. Results: According to the results from morphological and biochemical investigations, the isolate is a gram positive, spore forming Bacillus with ability for use glucose, fructose and sucrose but not galactose and lactose. This isolate was positive for endol, citrate and VP but negative for catalase and oxidase. Conclusion: The results of phylogenetic investigation from both method show that the amylase producing isolated Bacillus is a new member of Bacillus Subtilis spp. in this study a new member of Bacillus subtilis spp. with the ability in amylase production was successfully isolated. Manuscript profile
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  2 - In-vitro alpha amylase and alpha glucosidase inhibitory potential of leaf hexane, ethyl acetate and methanol fractions of Pterocarpus soyauxii Taub
  Emmanuel Ojah Dorcas Olufunke Moronkola
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  3 - Immobilization of Bacillus alkalitelloris in agar for alpha-amylase enzyme production
  Marjan Alimohamadiyan Mehdi Ebrahimi Sahar Honarmand Jahromi
  Due to the high consumption of amylase, the use of amylase-producing strains and optimizing the production conditions of this enzyme is an efficient way to produce this enzyme. Due to the fact that the amylase gene of Bacillus alkalitelluris has not been identified so f More

  Due to the high consumption of amylase, the use of amylase-producing strains and optimizing the production conditions of this enzyme is an efficient way to produce this enzyme. Due to the fact that the amylase gene of Bacillus alkalitelluris has not been identified so far, it is important to achieve stable enzyme production conditions by the bacteria that produce these enzymes. One of the most important methods is to immobilization of the bacteria in suitable support so that the ability of these bacteria to produce enzymes is maintained. In this study, Bacillus alkalitelluris was first cultured in LB broth culture medium containing starch. The bacteria were then immobolized on agar and the amount of enzyme produced was measured using the DNS method. Finally, the amount of enzyme production when re-use stabilized cells in successive cultures was evaluated. According to the results, the bacterium Bacillus alkalitelluris immobilized in agar support is still able to produce alpha-amylase enzyme. Maximum alpha-amylase production was obtained after 24 hours. In addition, the immobilized bacteria remain after 4 times of changing the culture medium and are able to produce amylase enzyme so that up to 72 hours no significant change in enzyme production is observed. Due to the fact that the immobilized of Bacillus alkalitelluris in agar leads to the maintenance of alpha-amylase production capacity, so this method can be used in mass production of amylase enzyme. Manuscript profile
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  4 - مقایسه ترکیبات غذایی، خصوصیات HPLC، خاصیت آنتی اکسیدانی و ویژگی های نشاسته نان مرکب و نان گندم Sphenostylis stenocarpa
  صدیقات شدهنده ایندرانی داساپا پرابهاشانکار پیچان ساموئل اولوبود پرسوس آکینوسی
  10.30495/medherb.2022.698448
  Background & Aim: The use of composite flour and combined additives in wheat flour to improve their nutritional and health benefits have increased. This study focuses on the examination and comparison of the phenolic characterization, antioxidant properties, mineral More

  Background & Aim: The use of composite flour and combined additives in wheat flour to improve their nutritional and health benefits have increased. This study focuses on the examination and comparison of the phenolic characterization, antioxidant properties, mineral content, starch profile, in vitro starch digestibility and in vitro α-amylase inhibition present in produced composite bread and wheat bread.Experimental: Sphenostylis stenocarpa flour (SSF) and combined additives (dry gluten powder, fungal α-amylase and sodium stearoyl-2-lactylate) were incorporated into wheat flour to produce composite SSF bread. Wheat flour bread was prepared as a control.Results: The HPLC result showed higher values of gallic acid (1806.68 µg/100 g), p-coumaric acid (104.49 µg/100 g) and quercetin (22054.67 µg/100 g) in SSF bread while sinapic acid (195.88 µg/100 g), caffeic acid (1372.90 µg/100 g), ferulic acid (535.79 µg/100 g) were higher in control bread. Ferric-reducing antioxidant properties and mineral contents (Zinc, Ca, Fe, K, Mg, Mn and copper) were higher in SSF in comparison to control bread (P<0.05). The SSF bread had higher resistant starch and slowly digestible starch values but decreased total starch and rapidly digestible starch values. The in vitro starch digestibility (IVSD) value was also 0.54 times lower in SSF compared to control bread. The α-amylase inhibitory potential of SSF bread (56.77%) was significantly higher (P<0.05) in comparison to control bread (29.96%). It could be concluded that the incorporation of Sphenostylis stenocarpa in baked products such as bread will be of high nutritional benefits to humans.Recommended applications/industries: Sphenostylis stenocarpa is an underutilized bean that is rich in minerals, antioxidant properties and slow starch digestion potency which can be explored to prevent or manage the pathologic conditions that are related to sugar metabolisms. The utilization of underutilized Sphenostylis stenocarpa will go a long way in combating food insecurity. Manuscript profile
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  5 - Study of α-Amylase recovery by aqueous two-phase system in micro dimensions
  Farshad Raji َAhmad Rahbar-Kelishami
  10.30495/jacr.2022.692119
  The microfluidic aqueous two-phase system is a new method and is a suitable platform for the separation and recovery of biomaterials in the field of biotechnology. The combination of aqueous two-phase systems with microfluidic systems provides features that are not poss More

  The microfluidic aqueous two-phase system is a new method and is a suitable platform for the separation and recovery of biomaterials in the field of biotechnology. The combination of aqueous two-phase systems with microfluidic systems provides features that are not possible or difficult to achieve in macro methods. According to studies, aqueous two-phase system can be considered as a low-cost, environmentally friendly, and effective method for the separation of biomolecules, but its combination with microfluidic systems adds to its attractiveness. In the studied system, due to its dimensions, it showed the potential ability to accelerate the design and separation of biological processes. Alpha-amylase recovery was investigated with an aqueous two-phase polyethylene glycol/sodium citrate system on a glass microfluidic device made by the Co2-laser method. Effective parameters were tested with different values of concentration (125-150 mg / L) and flow rate (0.8-2 mL / h). The response surface method (RSM) was used to optimally determine the operational parameters. Transfer of alpha-amylase from the salt phase to the polyethylene glycol phase was performed with a parallel flow pattern. The values obtained at the optimal point also had a small error compared to the predicted value of the experimental design equations. The use of the microfluidic system studied in this study due to the micro dimensions will increase the recovery rate compared to macro systems, as well as the reduction of the time of this process in the micro dimensions compared to macro dimensions was significant. Manuscript profile