Modeling and Optimization of Alpha-Amylase and Phytase Microencapsulation Process in Beeswax and Evaluation of Bread Quality Attributes

Abstract Due to the significant role of bread in food basket people world, it is necessary consider its quality and nutritional attributes. significance alpha-amylase phytase enzymes sensitivity these some environmental conditions, was attempted optimize model encapsulation conditions combination two beeswax. The parameters amylase phytase, beeswax amount, tween 20, mixing speed were regarded as independent their effect on efficiency studied. results indicated that concentration amount had a direct inverse both enzymes, respectively. proposed for type 2 fitting coefficients models reliable. Finally, optimal due maximum 156.53 μL enzyme, 178.28 mg 1.87 g beeswax, 1.19% by weight/ volume 20 1081-89 r/min determined with utility factor 0.897.