Improving enzymatic treatment of a proteinaceous substrate by enzymatic removal of free thiols
A technology for protein and enzyme treatment, applied in the field of enzyme treatment
Inactive Publication Date: 2015-01-21
DUPONT NUTRITION BIOSCIENCES APS
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- Abstract
- Description
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Problems solved by technology
Added cysteine has a positive effect on the firmness of pork treated with apple flour but negatively affects meat treated with mushroom tyrosinase and microbial transglutaminase
Method used
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Embodiment approach 1
[0317] Embodiment 1. An enzyme system comprising a first enzyme and a second enzyme, wherein the first enzyme is an enzyme capable of removing free thiols from a protein substrate and the second enzyme is tyrosinase.
Embodiment approach 2
[0318] Embodiment 2. The enzyme system according to embodiment 1, wherein the first enzyme and or the second enzyme are in isolated or purified form.
Embodiment approach 3
[0319] Embodiment 3. The enzyme system according to any one of the preceding embodiments, wherein the first enzyme is an oxidase.
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The invention relates to the enzymatic treatment of a proteinaceous substrate with a first enzyme, such as a sulfhydryl oxidase. The first enzyme removes enzyme inhibitors, such as free thiols, present in the proteinaceous substrate. The removal of the inhibitory compounds in the substrate allows for an effective enzymatic action of a second enzyme such as protein cross-linking of the protein present in the substrate by tyrosinase enzymes.
Description
field of invention [0001] The present invention relates to the enzymatic treatment of a proteinaceous substrate with a first enzyme (eg, sulfhydryl oxidase). The first enzyme removes enzyme inhibitors, such as free thiols, present in the protein substrate. Removal of the inhibitory compound from the substrate allows the second enzyme to effectively perform an enzymatic action such as protein crosslinking of proteins present in the substrate by tyrosinase. Background of the invention [0002] WO 02 / 14484 and WO 02 / 14595 report tyrosinases isolated from the family Pseudomonadaceae and their use for crosslinking proteins, in particular protein fibers as wool fibres. [0003] WO2006 / 084953 reports tyrosinases obtainable from Trichoderma and their use in crosslinking food proteins. [0004] According to the general reaction: 2RSH+O2→RS-SR+H 2 o 2 , sulfhydryl oxidase catalyzes the oxidation of sulfhydryls to disulfides. [0005] A variety of sulfhydryl oxidases are known in ...
Claims
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IPC IPC(8): C12N9/00A23L13/74A23L13/00A23L13/60A23L17/00A23L17/50
CPCC12Y110/03002C12Y108/03002C12Y110/03001C12Y108/03003A23L1/3185A23B4/22A23J3/04A23L13/74
Inventor P·E·黛恩J·坎普L·S·克里斯坦森
Owner DUPONT NUTRITION BIOSCIENCES APS
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