A Doctoral Dissertation at University of Basrah Explores the Development of a Biopolymer for Food Industry Applications
The College of Agriculture at University of Basrah examined a doctoral dissertation entitled “Production of Gamma-Polyglutamic Acid from Plant Residues and Its Applications in the Baking and Dairy Industries.”
The dissertation, presented by researcher Mohammed Jabbar Hafez, aimed to isolate and characterize a safe indigenous bacterial strain registered internationally, and to utilize grape residues and soybean meal as sustainable feedstocks for producing gamma-polyglutamic acid with high efficiency and purity in accordance with the principles of sustainability.
The findings demonstrated that the biopolymer significantly improved the rheological properties of dough and strengthened the gluten network, resulting in enhanced bread quality and delayed staling. It also improved the stability of yogurt while reducing whey separation, highlighting its potential as a valuable natural food additive for the baking and dairy industries.
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