Purification of α-amylase from thermophilic Bacillus licheniformis SO5 by using a novel method, alternating current magnetic-field assisted three-phase partitioning: Molecular docking and bread quality improvement

Aras S., Altıntas R., Aygun E., Goren G., ŞİŞECİOĞLU M.

Food Chemistry, cilt.484, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 484
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.144258
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Alternating magnetic field assisted three-phase partitioning (ACMF-TPP), Bread quality, Bread staling, Molecular docking, Purification, Α-Amylase
  • Atatürk Üniversitesi Adresli: Evet

Özet

A new method, alternating current magnetic field-assisted three-phase partitioning (ACMF-TPP), was performed for α-amylase purification from Bacillus licheniformis SO5. Using conventional three-phase partitioning (TPP), the enzyme achieved 105 % yield and 1.84-fold purity under optimized conditions (30 % (w/v) ammonium sulfate, 1.0:1.5 (v/v), crude extract to t-butanol ratio, pH 9.0, and 30 °C). These conditions were operated under a magnetic field with 70 % kW power and 30 % duty cycle, reducing the contact time from 1 h to 10 min, and 195 % yield and 3.07-fold purity were obtained. The optimum pH, temperature, and molecular weight for the enzyme were 7.0 and 50 °C, ∼68.7 kDa, respectively. α-Amylase showed high activity across a wide temperature range and with various substances. Molecular docking revealed that maltotriose and wheat starch showed the highest binding affinity. Bread baking tests were conducted to investigate the use of purified α-amylase in the food industry, demonstrating that the enzyme enhances bread quality.