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- 저자 : Kriaa, Mouna (검색결과 4 건)
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Sahnoun, Mouna,Kriaa, Mouna,Besbes, Souhail,Jardak, Mohamed,Bejar, Samir,Kammoun, Radhouane 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
A simplex-centroid experimental design was used for the optimization of both reducing and oxidizing improvers, namely Aspergillus oryzae S2 ${\alpha}$-amylase (Amy), ascorbic acid (Asc), and glucose oxidase (GOD). This optimization was performed to enhance the dough and breadmaking qualities of soft French wheat flour and a composite counterpart that contained 30% Ukrainian wheat flour. Statistically significant correlations were calculated between the W index and textural parameters (e.g., dough chewiness and bread cohesiveness). The findings revealed that while the best mixture for French flour comprised 21.8% of Amy, 41.2% of Asc, and 37% of GOD, for the composite counterpart, it comprised 2.3% of Amy, 66% of Asc, and 31.7% of GOD. These optimized mixtures rearranged soft French wheat flour and its composite counterpart to a good quality and an improved flour texture, respectively. Additionally, they increased the loaf specific volumes of the breads made from soft French wheat flour and its counterpart by 25.8 and 45.43%, respectively, significantly decreased the breads' susceptibility to microbial contamination, and reclassified the breads as "good" in terms of sensory attributes.
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Mouna Sahnoun,Mouna Kriaa,Souhail Besbes,Mohamed Jardak,Samir Bejar,Radhouane Kammoun 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
A simplex-centroid experimental design was used for the optimization of both reducing and oxidizing improvers, namely Aspergillus oryzae S2 α-amylase (Amy), ascorbic acid (Asc), and glucose oxidase (GOD). This optimization was performed to enhance the dough and breadmaking qualities of soft French wheat flour and a composite counterpart that contained 30% Ukrainian wheat flour. Statistically significant correlations were calculated between the W index and textural parameters (e.g., dough chewiness and bread cohesiveness). The findings revealed that while the best mixture for French flour comprised 21.8% of Amy, 41.2% of Asc, and 37% of GOD, for the composite counterpart, it comprised 2.3% of Amy, 66% of Asc, and 31.7% of GOD. These optimized mixtures rearranged soft French wheat flour and its composite counterpart to a good quality and an improved flour texture, respectively. Additionally, they increased the loaf specific volumes of the breads made from soft French wheat flour and its counterpart by 25.8 and 45.43%, respectively, significantly decreased the breads’ susceptibility to microbial contamination, and reclassified the breads as “good” in terms of sensory attributes.
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Amina Dhieb,Amine Elleuch,Walid Kriaa,Faiza Masmoudi,Nourredine Drira 한국유전학회 2012 Genes & Genomics Vol.34 No.6
The rpoA gene coding for the α-subunit of DNA-dependent RNA polymerase located in the chloroplastic genome of date palm has been characterized from the elite cultivar Deglet Nour by cloning and sequencing of the PCR amplification product. The full length of rpoA-Pd (Phoenix dactylifera)gene was 1014 bp. The comparison in Genbank showed that the rpoA gene has a 100% homology with the Khalas cultivar of date palm and a strong homology with Oil Palm (99%). The deduced protein full length is 337 amino acid corresponding to 38,692 Da polypeptide. It contained an Alpha N-terminal domain (alpha-NTD) between 1 to 233 (aa) and Alpha C-terminal domain (alpha-CTD) between 266 to 337 (aa). Initially, we have compared the sequences of the full-length DNA rpoA gene from Date Palm and Oil palm, 15 mutations have been detected, 4 do not affect amino acid sequences. A multiple alignment of protein sequences of Date Palm and other plants shows 6 mutations specific for palms family and one is specific to monocots species. A multiple alignment of 35 nucleotide sequences from different plant species shows 3 SNPs specific to Date Palm, 6 SNPs specific to Palms family and 6 other to monocot species. The phylogenetic analysis performed in this work shows a strong similarity between Pd-rpoA and rpoA genes from other plant species, but it shows a great divergence with the rpoA of E. coli. To explain whether the separation of the two clades was due to selection pressure. We calculate the ratio Ka/Ks for different species. A synteny analyses of rpoA genes was effected, a high genomic synteny is observed for the ropA in all the species included in this study.
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Noomen Hmidet,Hana Maalej,Hanen Ben Ayed,Sofiane Ghorbel,Habib Kriaa,Moncef Nasri 한국생물공학회 2011 Biotechnology and Bioprocess Engineering Vol.16 No.4
Extracellular α-amylases produced by a newly isolated feather degrading bacterium strain Bacillus mojavensis A21 was optimized and characterized. Zymography showed that the A21 strain produced at least two α-amylases. Higher α-amylase production was achieved in the presence of 10 g/L chicken feathers and 1 g/L yeast extract. The growth of B. mojavensis A21 using chicken feathers as the nitrogen and carbon source resulted in its complete degradation after 48 h incubation at 37°C. However,maximum α-amylase activity was attained after 24 h. The optimum temperature and pH for crude α-amylase activity were 60°C and 6.5, respectively, and its activity was inhibited by EDTA. The end products of starch hydrolysis were maltose, maltotriose, and maltotetraose. α-Amylases from the A21 strain also catalyzed transglycosylation reactions when maltotetraose and maltopentaose were used as substrates and formed higher molecular weight maltoligosaccharides from G5 to G8. The maltooligosaccharide forming endo-α-amylases is useful in bread making as an anti-staling agent and can be produced economically using a low-cost medium with chicken feathers as the substrate.
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