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Method for improvement of foods utilizing beta-amylase

一种食品改性、淀粉酶的技术，应用在焙烤食品、食品制备、生物化学设备和方法等方向，能够解决不适于制备高纯度的麦芽糖糖浆等问题

Active Publication Date: 2012-07-18
AMANO ENZYME INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, this enzyme is not suitable for the preparation of high-purity maltose syrup

Method used

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  • Method for improvement of foods utilizing beta-amylase
  • Method for improvement of foods utilizing beta-amylase
  • Method for improvement of foods utilizing beta-amylase

Examples

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preparation example Construction

[0105] (Preparation method of β-amylase)

[0106] Another aspect of the present invention provides a method for the preparation of β-amylase. In one aspect of the production method of the present invention, the step of cultivating Bacillus flexus having the ability to produce the present enzyme (β-amylase) (step (1)) and recovering from the cultured culture solution and / or bacterial cells Beta-amylase step (step (2)).

[0107]As the Bacillus flexus in the step (1), for example, the above-mentioned Bacillus flexus DSM1316, DSM1320, DSM1667, APC9451 and the like can be used. The culture method and culture conditions are not particularly limited as long as the target enzyme can be produced. That is, the method and culture conditions suitable for culturing the microorganisms to be used can be appropriately set with the production of the present enzyme as a condition. As a culture method, either liquid culture or solid culture may be used, and liquid culture is preferably used. ...

Embodiment

[0126]

[0127] The activity of beta-amylase was determined as follows. That is, 0.5 ml of enzyme solution was added to 0.5 ml of 0.1 M phosphate-hydrochloric acid buffer (pH 5.0) containing 1% soluble starch and 10 mM calcium acetate, and after incubation at 37° C. for 30 minutes, DNS solution (0.2% DNS, 80mM NaOH, 0.2M sodium potassium tartrate tetrahydrate) 2.5ml to stop the reaction. After the reaction stopped, it was boiled for 5 minutes, and the absorbance at a wavelength of 530 nm was measured. The amount of enzyme whose absorbance at a wavelength of 530 nm becomes 1 was defined as 1 unit (U).

[0128] 1. Confirmation of β-amylase derived from Bacillus flexus

[0129] For the four strains of Bacillus flexus DSM1316, DSM1320, DSM1667, and APC9451, the liquid medium with the composition shown in Table 1 was used for shaking culture at 30° C. for 3 days.

[0130] [Table 1]

[0131] β-amylase production medium

[0132] (w / v)

corn syrup

2％

...

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Abstract

A novel beta-amylase having excellent practical applicability is found, and an object is to provide a practical use of the beta-amylase. Provided is a method for improving a food, which is characterized in that a beta-amylase derived from Bacillus flexus is acted on a food containing a polysaccharide or an oligosaccharide having an alpha-1,4 bond of glucose as the main chain.

Description

technical field [0001] The present invention relates to the use of novel beta-amylases. Specifically, it relates to the application of novel beta-amylases from microorganisms in the food field. This application claims priority based on Japanese Patent Application No. 2009-168550 for which it applied on July 17, 2009, The content of this patent application is taken in here by reference. Background technique [0002] Conventionally, β-amylase is known as an enzyme derived from plants such as soybeans, wheat, barley, malt, sweet potatoes, and potatoes. Among them, β-amylase extracted and refined from grains such as soybeans, wheat, barley, and malt is widely used in industry to prepare maltose-containing syrups used in the sugar industry, bread industry, and brewing industry Wait. Among plant-derived β-amylases, soybean-derived enzymes have high enzymatic activity and excellent heat resistance. [0003] However, in recent years, the price of corn has increased due to the ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/00A23L1/10C12N9/26A23G3/34A23G3/48C12N15/09A23L7/10A23L7/104A23L7/196A23L27/30A23L29/00
CPCC12N9/2417A23L1/182A23L1/105C12N9/2425C12N9/2411C12Y302/01002A23G3/48A21D8/042A23L7/104A23L7/196A23L27/35A23L29/35A21D8/04A21D13/00A23G3/0002
Inventor 松永亚希子冈田正通山口庄太郎
Owner AMANO ENZYME INC
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