جستجوی مقالات مرتبط با کلیدواژه « ?-amylase » در نشریات گروه « کشاورزی »

Microbial enzymes isolated from marine environments have found special applications in various industries, due to their unique properties. The Persian Gulf is a pristine place for the isolation of bacterial strains with the potential to produce new enzymes due to its rich biodiversity. Protease, lipase, and amylase are among the most widely used enzymes in various industries and due to the increasing importance and demand for microbial-marine enzymes in industry, this study aims to optimize and partial purify these enzymes from new strains isolated in port. Choubdeh (north of the Persian Gulf) was performed for the first time. Sampling was performed in November 2019 from 10 different stations (water and sediment samples). A new strain, Aeromonas taiwanensis - Persiangulf ST16 (accession number: OM189448) capable of producing protease, lipase, and amylase were identified by phylogenetic analysis of 16 SrRNA sequences. Optimal conditions for the growth of this bacterium included temperature of 30-37 ° C, pH 6, and salt concentration of 2.5%. The highest enzyme activity was observed for all three enzymes on the second day of incubation. The highest production of protease was reported at 37 ° C, pH 7, with the presence of maltose as a source of carbon and casein as a source of nitrogen, and the lowest was observed in the presence of dextrose and Beaf extract. The optimal conditions for lipase production at 37 ° C were 6-7 pH, and in the presence of olive oil and tryptone. The use of tween 20 and casein produced the lowest amount of enzyme. Optimal amylase production was observed at 35 ° C, pH 7, and the use of starch and yeast extract, but sorbitol and ammonium sulfate-induced the lowest production. During the purification steps, the specific activity of all three enzymes increased so that in the last stage of purification, protease, lipase, and amylase enzymes were purified by 16.23, 2.69, and 2.43 times respectively compared to the crude enzyme. Optimization of production of all three enzymes with significant activity by Aeromonas taiwanensis-Persiangulf ST16 showed that this bacterium could be a good candidate for further studies and use in industry.

The effects of formic acid on growth performance, blood indices, and digestive enzyme activities of common carp (Cyprinus carpio) were examined over 60 days. The common carp (mean weight of 10±0.11g) were randomly allocated to four experimental treatments with three replications (25 pieces in each replication) including control treatment (no propionic acid) and three treatments which received formic acid (0.5, 1, 1.5 gr/ kilogram diet). The results indicated that growth parameters (final weight, weight gain, specific growth rate, condition factor, and FCR) were significantly different between the control and experimental treatments. The final weight, weight gain, specific growth rate, and condition factor in the propionic acid treatments had a significant increase compared to the control group (P < 0.05). The results of study showed that no significant difference in blood parameters were observed between treatments (P > 0.05). The highest lipase activity (21.73± 1.18 U/L) was observed in 1 g/kg propionic acid group (P < 0.05). Moreover, the highest protease (303.15± 4.16 U/L) and amylase activities (650.26± 10.05 U/L) were recorded in 1.5 g/kg propionic acid group (P < 0.05). According to obtained results, inclusion of propionic acid in common carp diet had a positive effect on the improvement of growth performance and digestive enzyme activities; therefore, a diet containing 1.5 g/kg propionic aid proposed to enhance growth performance and digestive enzyme activity of common carp.

Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min. The results of our study showed that adding filtered soup containing   1.9 (U/ml) and fermentation for 40 minutes  was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at 2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread.

Fusarium dry rot is one of potatoes' most significant postharvest fungal diseases, reducing crop yield and seed tuber quality. Utilizing certified seed tubers treated with chemical fungicides is the simplest and most cost-effective method for preventing dry rot disease damage to potatoes. Monitoring for diseases transmitted by tubers enhances the quality of seed tubers produced and reduces the risk of disease establishment and soil contamination. This study aimed to identify the causal fungal agents of potato seed tubers dry rot, determine the susceptibility of seed samples from potato seed farms to Fusarium dry rot agents, as well as to evaluate some of the effective factors in disease severity, particularly the levels of extracellular enzyme activity and fusaric acid production on the disease index and dry rot volume of potato tubers.

To identify Fusarium species responsible for dry rot disease in the seed tubers of Agria, Banba, Jelly, Challenger, Ramus, Sagitta, Sante, Sifra, Fabula, and Colomba cultivars of potato grown in Ardabil (Ardabil), Chaharmahal & Bakhtiari (Borujen), Razavi Khorasan (Fariman and Torbat-e Heydarieh), Zanjan (Khodabandeh), Fars (Abadeh and Eqlid), Lorestan (Khorramabad), Markazi (Arak) and Hamedan (Razan, Kabudarahang, and Bahar) provinces were sampled according to the standard guidelines of the National Seedling Health and Propagation Materials Laboratory. The pathogenicity test was carried out on artificially inoculated potato tubers tubers cv. Agria for determining the volume of dry rot caused by Fusarium isolates. Furthermore, spectrophotometry and high-performance liquid chromatography (HPLC) methods were used to evaluate in vitro activities of amylase and cellulase, as well as fusaric acid production.

The results indicated that approximately 18% of the seed tubers samples collected from different fields were infected with Fusarium dry rot disease in the 1 to 3% range. A total of 26 isolates were identified based on morphological and molecular characteristics belonging to F. solani sensu lato (13 isolates, 11%), F. oxysporum (8 isolates, 7%), and F. sambucinum (5 isolates, 5%). Analyzing the activity of extracellular enzymes revealed that all recovered Fusarium isolates were capable of producing amylase and cellulase enzymes but at varying levels. The maximum amount of extracellular enzymes produced by Fusarium spp. isolates ranged from 286 to 675 μg mL-1 for cellulase and from 103.5 to 317 μg mL-1 for amylase. According to the results, cellulase peaked sooner than amylase, but both enzymes contributed to the development of dry rot in potato tubers. The results revealed that approximately 38% of the isolates produced fusaric acid in the 13-32 μg kg-1 range. Moreover, the disease index level and the volume of dry rot caused by different Fusarium species isolates on potato tubers varied.

It appears that the amount of dry rot caused by Fusarium spp. isolates on potato tubers are affected by the production of fusaric acid and the activity levels of cellulose and amylase. This research provides new insights into the health status of potato seed tubers, the predominant Fusarium species causing dry rot disease, and the effect of the level of extracellular enzymes and fusaric acid secreted by fungal isolates on the disease progress in potato tubers, which can be applied to the revision of the national standard for seed tuber health and effective disease management during storage. The dry rot disease and its detrimental impact on tubers significantly threaten the official seed tubers certification system, production, and storage procedures. The current study is the first report on identifying the Fusarium dry rot disease agents from potato seed tubers in Iran and investigating the relationship between the disease severity of isolates and their extracellular enzyme activity, and fusaric acid production.

In order to investigate the effect of priming and aging on germination indices and activity of hydrolytic enzymes and cycle glyoxylate in corn seed, a factorial experiment was conducted based on completely randomized design at the University of Mohaghegh Ardabili in 2022 with 3 replications. Treatments were accelerated aging (control without aging, 11 and 13 days) and priming (control, hydro-priming, priming by gibberellin (20 mg lit-1) and salicylic acid (100 mg lit-1)).The results showed that aging of germination indicators including germination percentage (GR), Germination Rate (GR), Mean Daily Germination (MDG), Germination Coefficient (GC), Germination Value (GV) decreased, but priming with salicylic acid, hydro especially gibberellin improved these traits. The lowest Daily Germination Speed (DGS) and Mean Germination Time (MGT) were obtained in hydropriming, priming with salicylic acid, especially priming with gibberellin and the control (without priming). The amylase and malate synthase enzymes activity in gibberellin treatment and non-aged compared to the control showed an increase respectively about 71% and 26%. The most lipase enzyme activity (73.41 unit mg-1 protein) was observed in treatment with gibberellin. Aging decreased lipase enzyme activity. In general, using gibberellin pretreatment strengthened weak corn seeds the germination indices and activity of hydrolytic enzymes glyoxylate cycle and increased seedling growth.

In the current research, enzymatic modification of OCC pulp with Bacillus sp. amylase was evaluated. Amylase was added at different levels of 0.5, 0.1, 0.2 and 0.3% (based on oven-dried weight of recycled paper) to OCC pulp under constant conditions included consistency of 10%, temperature of 50°C, time duration of 1 hour, and at a pH range of 6.9-7. To neutralize the residual enzyme, hydrogen peroxide 0.05% (based on oven-dried weight of pulp) was applied. The refining of pre-treated OCC pulp with different levels of amylase was done at the constant revolution of 2000. The dewatering and physical properties of amylase pre-treated OCC pulps as compared to control pulp (non-treated pulp with enzyme) for two refined and unrefined conditions were evaluated. Obtained results showed that amylase pre-treatment improved pulp freeness by 11-22% compared with the control sample. The highest freeness (600 ml, CSF) was achieved with 0.2% amylase. Refining of both amylase pre-treated OCC pulp and the control sample reduced the pulp freeness, but dewatering capability increased with an increase in amylase usage. The use of Amylase resulted in a paper with slightly higher caliper, higher bulk, but similar air resistance, compared with control run. An increase in amylase usage from 0.5% to 0.3% along with refining decreased caliper and bulk and increased air resistance of paper. Also, the results of the evaluation of different times of amylase treatment of unrefined OCC pulp (at a constant concentration of 0.1%) on a caliper, bulk as well as air resistance indicated that the duration of 90 minutes was the optimal time. In general, the combined treatment of amylase (0.05-0.1%) and PFI refining (at the constant revolution of 2000) indicated the pulps with better quality in terms of dewatering and physical characteristics in comparison with control OCC pulp.

Barley is known to be an allelopathic plant and its allelopathic potential on weeds, and some other crops has been proven. Increasing use of herbicides has an adverse environmental impact and increases the weed resistance to herbicides. Eco-friendly methods for controlling weeds reduce the amount of herbicide use and reduce the damage caused by it. Some plants have alternate properties (allelopathies) that can be used to reduce or stop the growth of other plants, especially weeds. Allelopathy is an interference mechanism based on any direct or indirect effect (primarily inhibitory) by one plant on another through the release of chemicals that escape into the environment. Barley (Hordeum vulgare L. ssp. vulgare) is well known for its allelopathic compounds. The decomposition of barley plant residues in the soil, release numerous allelochemical compounds such as phenolic compounds, flavonoids, synoglycosides, alkaloids and polyamines. Till now 44 chemicals have been identified as potential allelochemicals that contribute to its allelopathic activity in Hordeum vulgare. The present work aimed to study the allelopathy potentials expressed by residues as straw among two barley genotypes on rhizome growth and physiological attribute of bindweed (Convolvulus arvensis L.).

This experiment was conducted in 2013 at Islamic Azad University, Shoushtar Branch. The experiment was factorial based on completely randomized design (CRD) with four replications. Four different amounts (10, 20, 30 and 40 g per one kg soil) of two barley cultivars (local ecotype and Sarasary 10) residual were prepared. Rhizomes were harvested from a depth of 30 cm soil and cultivated in the pot. The culture medium included plastic pots of 30 cm in diameter. The traits included seedling weight and length, malondialdehyde concentration, fatty acid percent, α-amylase activity, catalase activity, peroxidase activity, glutathione reductase activity, GA and ABA concentration of bindweed rhizome. The concentration of GA and ABA hormones was investigated based on the Kamal method. Statistical analysis was made using the SPSS Ver.13 statistical program. Significantly different means were separated at the 0.05 probability level (p = 0.05) by the least significant difference (LSD) test. Pearson’s correlation analysis was also conducted among different variables.

Results indicated the effect of genotype, residual amount and their interaction on rhizome malondialdehyde concentration, fatty acid percent, α-amylase activity, catalase activity, peroxidase activity, Glutathione reductase activity, GA and ABA concentration. Increasing the amount of residues for the local genotype caused a significant decrease in seedling fresh weight. The lowest fresh weight of bindweed was 40 g residues of local genotypes, in which was 73.6% lower than the control without residues. Increasing the amount of local and Sarasary 10 residues in the soil caused a significant reduction in the length of the bindweed seedlings. The negative effect of local ecotype residual on α-amylase activity was more than modern genotype. The mixing of 40 g residues of local ecotype and Sarasary10 genotype with soil decreased this enzyme by 38% and 79.5%, respectively, compared to the control without residues. Increasing the amount of residuals, reduces gibberellin hormone and increased rhizome the ABA content. The slope of the changes in gibberellin hormone and the increase of ABA in the local ecotype was higher than the modern genotype. Antioxidant enzymes increased in response to an increase in the amount of residues up to about 20 grams in the pot and then decreased significantly. Reducing antioxidant enzymes at high levels of barley residues led to an increase in the amount of fatty acids and Malondialdehyde, indicating the peroxidation of the cell membrane. In general, the residuals of local genotype compared to cultivar Sarasary 10 had a more harmful effect on all studied traits of bindweed rhizome and seedling. It seems that in areas where bindweed is dominant, it is possible to use local barley residuals to reduce the damages.

Honey is a natural product that has long been used for treatment in addition to nutrition. In this regard, the antimicrobial effect of some Iranian kinds of honey against antibiotic-resistant bacterial strains and the relationship between this effect and the enzymatic activity of honey samples were evaluated. In this study, the protein content of 20 honey samples before and after extraction was determined and analyzed by SDS-PAGE technique. Then the activity of glucose oxidase, amylase, invertase, and catalase enzymes of each honey was measured. Inhibition of the tested bacterial strains in the presence of honey was investigated by ager well diffusion method and the relationship between enzymatic activity with antibacterial effect and freshness of honey was evaluated. The protein content of the samples before extraction ranged from 0.4 06 0.06 to 1.0 64 64.19 mg/g honey and after extraction this amount decreased by about 50% or less. In the protein profile of all kinds of honey after electrophoresis, 3 bands related to amylase, invertase, and glucosidase enzymes were visible. The activity of enzymes was assigned to glucose oxidase> invertase> amylase> catalase, respectively. The selected honey samples did not affect Staphylococcus epidermidis and had the least effect on Pseudomonas aeruginosa. After honey inoculation, the inhibitory pattern of Escherichia coli and Enterococcus faecalis were similar, but a different inhibitory pattern was observed from Staphylococcus aureus strain. This study showed that glucose oxidase plays an important role in bacterial inhibition, but this role fluctuates in catalase-positive strains. Also, Amylase and invertase enzymes can be a measure of the freshness of honey.

In order to investigate the effects of priming and aging (controlled deterioration) on germination and amylase activity in rice seeds, a factorial experiment was conducted based on completely randomized design with four replications and 12 treatments including aging (control, 87 and 77 % of control germination) and priming (control, hormone priming with gibberellin (GA3) and salicylic acid (SA) and hydro priming) at the University of Mohaghegh Ardabili in 2016. Results showed that the highest germination percentage (GP) and rate (GR), radicle and plumule length, radicle and plumule fresh and dry weight observed in priming with GA3 and non-aged seeds. GA3 increased GP about 17% in comparison to control (from 71.5 to 83.5%) and this increase for hydro and SA priming was about 9 %. Aging decreased the amylase activity, but priming types increased the activity of enzyme. From the results it is concluded that priming specially with GA3 is a proper method to decrease the germination time and increase the seed vigor of aged rice seeds.

The present study was conducted to evaluate the effects of oral administration of hot-water extract of the brown algae, Sargassum ilicifolium on the growth performance, digestive enzymes, and proximate composition in Penaeus vannamei. In this study, 600 shrimps with an average body weight of 4.7±0.55 g were distributed in 4 treatments with 3 replicates. Shrimps were fed a diet supplemented with 0 (control), 0.25, 0.5 and 1% hot-water extract. After a 66-day trial, the results showed a significant increase in the intestine and hepatopancreas amylase and protease activity of the shrimp fed with 0.25 and 0.5% hot-water extract. The intestine lipase activity was significantly lower in both treatments fed with 0.25 and 0.5% of the hot-water extract, while in the 1% treatment was significantly higher than in the control. The shrimps fed with 0.25 and 0.5% hot-water extract showed significantly higher hepatopancreas lipase activity than the control. The proximate composition analysis revealed no differences among the treatments with the control in the amount of fat, ash, protein, and moisture. The growth performance was also not influenced by the different amounts of supplementation. Although the growth parameters were not influenced by the supplemented fed diets, the enhanced enzymatic activity in the intestine and hepatopancreas may result in better efficiency in the prolonged feeding trial. It could be suggested that the use of the hot-water extract of S. ilicifolium as a natural supplementation without any adverse effects on the growth and proximate composition, could be beneficial in shrimp culture.

Legumes are the most important source of plant protein and Mung bean has a high nutritional value for humans, as it produces seeds containing high protein percentage. The major problem of salinity in seed germination of higher plants is due to excessive amounts of sodium chloride, osmotic pressure, disruption of nutrient uptake and transport, and direct effects of ionic toxicity on the membrane and enzymatic systems that in turn reduce germination. External use of methyl jasmonate can modulate the effects of various stresses, such as salinity and drought, by increasing the antioxidant activity of the seed. Therefore, the purpose of this research was to evaluate the effect of methyl jasmonate and salinity stress on germination and enzymatic properties of Mung bean.

This study was conducted as factorial based on a completely randomized design with three replications during 2015-16 at the laboratory of Department of Agronomy, Tarbiat Modares University. The experimental treatments included four methyl jasmonate solution (0, 50, 100 and 150 mM) and four salinity stress levels (0, 2, 4 and 6 dS/m salinity from NaCl). Petri dishes were placed in a germinator at 25 ° C and in full darkness for 14 days. In this experiment, germination rate and percentage, time to reach 50% germination, alpha and beta amylase, catalase and peroxidase were measured.

The results of the experiment showed that the lowest rate of slope and final germination percentage were obtained in 50 and 100 mM solutions of methyl jasmonate. In terms of T50, an increase of 4.7 days was observed per one dS/m increase in salinity stress and the lowest T50 was estimated at a methyl jasmonate solution concentration of 78.68 mM. In terms of the activity of germination enzymes, reduction of 0.031 μmol/ml/min per 1 dS.m increase in salinity stress and the highest amount of α-amylase were estimated 72.6 μmol/ml/min at a methyl jasmonate solution concentration of 73.33 mM. Also, the lowest activity of β-amylase enzyme was 0.79 μmol/ml/min at a concentration of 5.6 dS/m salinity stress and the highest activity of β-amylase enzyme was estimated to be 1.7 μmol/ml/min at a methyl jasmonate solution concentration of 86.67 mM. The highest activity of catalase (25.7 ∆A/mg protein/min) was observed at 14.72 dS/m salinity stress and the lowest activity of catalase enzyme (8.9 ∆A/mg protein/min) was estimated at 5.88 mM methyl jasmonate solution. The highest activity of peroxidase enzyme (22.06 ∆A/mg protein/min) was at 24.3 dS/m salinity stress and the lowest activity of the enzyme peroxidase (2.5 ∆A/ mg protein/min) was determined at a methyl jasmonate solution concentration of 266.66 mM.

In general, pre-treatment of methyl jasmonate can reduce the germination time, increase the rate of germination and reduce the oxidative stress in salt stress conditions by improving the activity of germination enzymes, increasing the activity of enzymes, increasing the activity of hydrolyzing enzymes and increasing the easy availability of seedlings to nutrients during germination. Highlights: 1- Germination rate and percentage and morpho-physiological changes of Mung bean seed as affected by methyl jasmonate were investigated. 2- The role of alpha and beta amylase germination enzymes in accelerating the production of Mungbean seedlings under saline conditions were estimated. 3- Methyl jasmonate- induced catalase and peroxidase enzymes activity in resistance to salinity stress were estimated.

This study was conducted to determine the amylase gene expression in liver and pancreas tissues of broiler chicks fed with two levels of oak acorn(OA) fruit. A total of 264 broiler chicks were fed a control diet (without oak) and diets containing 15 and 20% OA. At the end of starter and finisher period, 6 birds from each treatment were randomly selected and Tissue samples were taken from their pancreas and liver. REST and SAS software were used to analyze gene expression. The 2004 Bestkeeper software was also used to determine the sustainability of β-Actin gene expression. Results showed that β-Actin gene was not affected by sex, age and experimental treatments. Thus, it was used to normalize the gene expression data. At 21d of age, the level of mRNA of the pancreatic amylase gene was significantly higher in broilers fed with 15% OA compared to the control group (p<0.05). On d 42, significant differences in expression of liver and pancreas amylase gene were not observed (p>0.05). Also, feeding birds with diet containing 20% OA increased the relative weight of pancreas (p<0.05). In conclusion, the results showed that amylase gene expression in birds fed diets containing 15% OA significantly increased at 21d of age. In other cases, genes expression was not influenced by experimental treatments.

Anagasta kuehniella Zeller (Lepidoptera: Pyralidae) causes the quality loss of the bread by feeding on flour. Disruption in insect’s digestive enzymes through transgenic plants, expressing enzyme inhibitors, is a methods of pest control. So, the aim of the current study was to investigate the inhibitory effects of proteinaceous extracts of two varieties of wheat (Sivand, Sardari) and Triticale against activity of digestive α-amylase of fourth (L4) and fifth (L5) instars larvae of A.kuehniella. Ammonium sulfate (70%) was used to extract proteins from seeds. The optimal temperature and pH of α-amylase activity was found 40°C and 10, respectively. The results showed that the highest dose of proteinaceous extracts of Sivand and Sardari (13 µg ml-1 protein) and Triticale (16 µg ml-1 protein) reduced the enzyme activity, 73.08%, 71.07% and 65.88% of L5 and 58.16%, 42.14% and 50.25% of L4, respectively. The lowest dose of proteinaceous extracts of Sivand and Sardari (0.812 µg ml-1 protein) and Triticale (1 µg ml-1 protein) inhibited the enzyme activity, 19.93%, 17.8% and 25.26% of L5 and 11.78%, 12.81% and 10.09% of L4, respectively. In the gel electrophoresis of enzyme without usage of inhibitors, one band was observed. At the highest dose of extracts, in the L5, amylase band disappeared and in the L4, waned band clearly. Band resolution was increased by reducing inhibitor dose. It was concluded that Sivand, Sardari and Triticale proteinaceous extracts can be used for management of A.kuehniella.

Leptinotarsa decemlineata (Say) is a key pest of potatoes worldwide. Need for the new control methods are inevitable regarding undesirable effects of chemical pesticides. In this study inhibitory activities of seed extracts of some legume plants were investigated on α-amylase activity of Colorado potato beetle larvae and adults. Enzyme and inhibitory activities were measured by using diagnostic α-amylase Kit (Pars Azmon, Iran). Percent of inhibition was calculated by comparing activity in control and inhibitor incubated enzyme solutions. Among 17 legumes seeds (8 bean and 2 pea genotypes, lentil, vetches, broad bean, peanut, tamarind, sainfoin and alfalfa), four genotypes of Phaseolus vulgaris L. (Pinto bean, green bean, kidney bean and white bean) as well as tamarind, had high inhibitory activity against the enzyme in comparison with the other studied legumes. In this study three fractions of five effective legumes prepared by precipitation of proteins in 0-20, 20-40 and 40-60% Ammonium sulfate. Three concentrations of inhibitors (1, 0.7 and 0.3 mg protein/ml) were compared for inhibitory activity. Overall 20-40 and 40-60% fractions of all five selected legumes had more inhibitory activity compared to 0-20 fraction (70-90% inhibition vs. 5-30%). In the studied range of concentrations, the inhibitory activity was concentration dependent and increased by increasing the concentration of inhibitors in constant concentration of enzyme. Crude proteinaceous extracts and fractions of different types of beans evaluated in this study showed high inhibitory activity against alpha-amylase of last larval instar and adults of Leptinotarsa decemlineata (Say).

Emulsifiers and enzymes are two main groups of important component used in food industries especially in bakery products which improve qualitative characteristic such as volume, texture, porosity and color products. In this study, the effect of distilled monoglyceride emulsifier and maltogenic alpha-amylase enzyme on qualitative characteristic of sponge cake were determined. For this purpose, emulsifiers at the concentrations of 0, 0.5 and 1% of the flour weight and also enzyme at the concentrations of 0, 0.05 and 0.1% of the flour weight were used. The obtained results showed the positive effect of these two additives on specific volume, oven spring, indexes, texture, porosity and crust color. Increasing the concentration of emulsifier improved their performance while increasing the enzyme concentration had no significant impact. Emulsifier and enzyme had no significant effect on crumbcolor of cake but enzyme alone and with emulsifier improved the crust color. Emulsifier, especially at a concentration of 1%, increased the viscosity of batter. In contrast, alpha amylase maltogenic reduced the viscosity of batter. Using emulsifier and enzyme in same time have led to the best results that in specific volume, oven spring and texture analysis tests, treatment of 1% emulsifier+ 0/05% enzyme had the best performance and in porosity, volume index, symmetry and uniformity, two treatments 1% emulsifier+ 0/05% enzyme and 1% emulsifier+ 0/1% enzyme had nearly results. Finally treatment of 1% emulsifier+ 0/05% enzyme was selected as a best treatment.

Amylases and glucosidases are the major enzymes for carbohydrate digestion in herbivorous insects. Any interruption in enzymatic carbohydrate digestion and blocking of carbohydrases by inhibitors can deprive insect from utilizing the sources of carbohydrate energy efficiently. It can reduce insects’ survival and reproduction and retard their growth. The control strategies interfering with carbohydrate digestion are known to have been proposed as a practical and safe method for control of herbivorous pests. Therefore, in this research, enzymatic properties of α-amylase and α-/β-glucosidases from digestive system oflarvae of the fall web worm, Hyphantria cunea Drury were determined in order to better understand the nutritional physiology of the pest.
The α-amylase activity was determined with 1% (w/v) starch as substrate. Absorbance of product was measured at 540 nm with a Microplate Reader Model Stat Fax® 3200. The activities of α-/β-glucosidases were measured with pNαG (p-nitrophenyl-α-D-galactopyranoside) and pNβG (p-nitrophenyl-β-D-glucopyranoside) as substrates, respectively. P-nitrophenol absorbance was measured at 405 nm. To obtain the optimal pH and temperature for the enzyme activity, various pH 4.0 to 12.0 and different temperatures ranging from 15 to 75ºC were examined. The enzymes activity was assayed in the presence of chemicals including EDTA, Hg2Cl2, ZnCl2, CoCl2, FeCl2, MgCl2, KCl, BaCl2, CaCl2 and MnCl2 at two concentrations of 10 and 20 mM. Electrophoresis was performed and the realized bands in the native gel were observed.
The mean specific activities of α-amylase and α-/β-glucosidases in gut of fifth larval instar were obtained as 9.1, 3.6 and 6.8 μmol/min/mg protein, respectively. Maximum activity of α-amylase in salivary gland and gut of fifth instar larvae was at pH 10.0 and α/β-glucosidases in gut and hemolymph was at pH of 8, 7, 8 and 8, respectively. The optimal temperature of α-amylase in gut and salivary gland was at 55 and 45°C. The values for α and β-glucosidases in gut and hemolymph were 35, 45, 45 and 35°C, respectively. The highest inhibition effect of enzyme activity was caused by Na and Co2 ions (at concentrations of 10 and 20 mM, respectively) on α-amylase activity, Fe2 (concentration of 20 mM) on α-glucosidases activity and Mn2 (concentration of 10 mM) on β-glucosidases activity. Mn2 (at concentrations of 10 and 20 mM), Ba2 (at concentration of 20 mM) and Mg2 (at concentration of 10 mM)significantly increased the activity of α-amylase, α–glucosidase and β–glucosidase, respectively. The zymogram pattern showed the presence of 2 bands for α-amylase and α-/β-glucosidases in gut of fifth instar larvae of H. cunea.
According to the results, α-amylase, α and β glucosidases are present in gut of larvae of H. cunea. These findings can be used in future research about using digestive enzymes inhibitors for management of H. cunea.

The quality of breads depends on the baking capability of flour, fermentation time, protein content, and type of additives. An economically important concern of the baking industry is delayingthe bread staling. In addition, the staling process changes outer and inner properties, scent, flavor, and chewiness of breads, which in turn leads to staled or, in other words, non-fresh breads. The application of lactic sourdough and/or other techniques such as improved dough making, improved baking quality, packaging, and use of additives and improvers can be highly effective in delaying this process. One of the additives that improve the properties of baked products is the α-amylase enzyme. α- amylase can improve the elastic properties of the texture while delaying staling. This enzyme can also form useful sugars for yeasts and increase gas formation in dough, which in turn improves and increases the bread volume. Against this background, the current study analyzed the effects of sourdough and α-amylase on qualitative characteristics, physicochemical properties, staleness, size and sensory profile of the toast breads.
The ingredients of the toast bread dough, i.e. 78% wheat flour (1 kg), sugare (1-2 w/w%), salt (1.8-2.2%), oil (3-6%), yeast (1.5-2%), α-amylase (0.01-0.03%), lactic sourdough (4 and 6% of wheat weight), were prepared and weighed to make the dough required for the baking process. The dough samples were spread and then rolled after an initial resting of 10-15 minutes. The rolls (approx. 580 g) were transferred to a cast. The dough samples were finally moved to the fermentation chamber at 35°C and 80% relative humidity for final fermentation and baking. Their analyzed using different physical, chemical, and sensory tests. A completely randomized design with three replications was used to analyze experimental data (except for staleness data of bread samples from sensory and instrumental tests which were analyzed using factorial experiment with a completely randomized design). Means were compared by Duncan's multiple-range test (α = 1%) in SPSS 16.
According to the results, α-amylase and lactic sourdough caused an increase in bread’s MC compared to the control samples. In other words, starch hydrolysis by α-amylase created free water in the dough. Moreover, sourdough increased water absorption of wheat through mechanisms including production of exopolysaccharides and increased production of pentosans. The application of α-amylase and lactic sourdough also increased the ash content of the breads compared to the control samples because they increased the production of dextrins and synthesis of exopolysaccharides. It should be mentioned that these additives decreased the pH of breads compared to the control samples. This is because the sourdough bacteria produced lactic, acetic and other acids that acidified the medium and reduced the pH. This enzyme also produced metabolites like dextrins and increased the amount of fermented active ingredients, which further reduced the pH. The proteolytic activity of lactic bacteria of the acid in sourdough led to decomposition of proteins, particularly gluten, into amino acids. This also reduced the protein content and diluted the gluten in breads. The results showed that the lactic acid bacteria of the sourdough hydrolyzed the fat control of bread samples by their lipase and thus lowered the fat content in bread samples compared to the control. The fiber content of samples was higher than that in the control as a result of enzyme and sourdough application. This is due to the fact that fermentation increases the pentosan content and reduces their molecular size. It also increased solubility of insoluble fibers like beta-glucans. On the other hand, their application led to larger bread size than the control because α-amylase hydrolyzes the starch and breaks the amylose and amylopectin chains to convert them into disaccharide substrates. Accordingly, yeasts could grow better and produce more CO2 in the dough, increasing the bread size. The application of this enzyme and lactic sourdough gave a brighter appearance to toast bread samples whereas a* and b* were reduced. This is because the bread undergoes changes in its crust color during the baking process, which are mainly caused by maillard and caramelization reactions. It is worth noting that these additives reduced the staleness of the samples. With respect to staling, the gluten content and its ratio to starch are highly effective. During the bread shelf life, as its kinetic energy decreases, the cross-linking increases and intensities. In other words, the bread becomes harder and staler. However, using α-amylase and sourdough, the bread hardness and staleness are decreased as the starch swelling is limited and cross-linking between protein and gluten is inhibited. These two additives improved most sensory properties including resistance to breakage and rupture, porosity, kernel color, crumb color, proportionality of shape, back-side uniformity, flavor, taste, texture, chewiness, and larger size of the bread samples. This reason for these improvements can be due to starch hydrolysis by α-amylase and production of dextrins and CO2. According to the results, the bread sample containing 0.03% α-amylase and 6% lactic sourdough was selected as the best sample.

Cotton boll worm, Helicoverpa armigera (Hübner) (Lepidoptera: Noctuidae) is an important polyphagous pest throughout the world. Due to the adverse effects of chemical pesticides, alpha-amylase enzyme inhibitors in insects have been noticed as an alternative method for the pest management programs. In this project, whole gut of the fourth instar larva was dissected and the enzyme extract was pulled out. After removing seed protein extracts of Prosopis farcta and Cicer arietinum by sodium chloride 0.1 M, the effect of four different concentrations of both seed extracts (1.48, 1.2, 0.87 and 0.42 μg) were studied on alpha-amylase activity of boll worm. According to the data, the protein extract of P. farcta had greater ability to inhibit cotton boll worm amylase. Enzyme assays in the presence of different concentrations of C. arietinum and P. farcta extracts showed enzyme inhibition in a dose-dependent manner. The maximum enzyme inhibition was in pH 9. Zymogram analysis confirmed quantitative enzyme assay and showed a sharp reduction in the band thickness during the amylase inhibition. Consequently, the seeds of both P. farcta and C. arietinum, had the potential to be considered as effective and important sources of alpha-amylase inhibitors and noticed as substitutes for chemical pesticides in the near future.