Preparation method and application of thermomyces lanuginosus lipase
A technology of Thermomyces lanuginosus and lipase, applied to Thermomyces lanuginosus lipase, the preparation of the Thermomyces lanuginosus lipase, the field of lipase, which can solve the problem of high culture temperature
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Embodiment 1
[0048] Embodiment 1 Preparation of Thermomyces lanuginosus lipase
[0049] 1. Microbial and plasmid materials:
[0050] Escherichia coli DH5α used for cloning was provided by Invitrogen. The host used to provide lipase gene resources and high-efficiency expression was Trichoderma reesei RUT C-30, purchased from American Type Culture Collection (ATCC), and the starting plasmid pBluescript KS (1) was purchased from Stratagene.
[0051] 2. Artificial synthesis of Thermomyces lanuginosus lipase (TTL) gene and construction of expression plasmid:
[0052] Commissioned Life Technologies Corporation to artificially synthesize the lipase (LipA) gene (SEQ ID NO.1) encoding Thermomyces lanuginosa lipase (LipA) using conventional chemical methods in the field. The synthetic gene code is more in line with the high-efficiency expression of Trichoderma reesei genetic code. For the convenience of cloning, a SpeI restriction site was added at the 5' end and an XhoI restriction site was adde...
Embodiment 2
[0061] Example 2 Improvement experiment of steamed bread whiteness
[0062] Add 0.4g of yeast and 23ml of water to the dough mixing bowl. After activation, add 50g of flour and lipase for experiment (addition amount is as shown in Table 2), and knead the dough by hand (make sure the kneading time, kneading frequency and intensity are consistent) , After the dough is formed, press it on the noodle machine for 12 times, let it stand for 2 minutes, make a ball by hand, proof it in the proofing box for 35 minutes, steam it in the steamer for 18 minutes, and check it after cooling.
[0063]The quality evaluation of steamed buns mainly refers to the “Manufacturing and Scoring Criteria of Wheat Flour One Product (Steamed Bread) Used for Steamed Bread” in SB / T 10139-93. The main evaluation indicators include the surface whiteness, volume and internal structure of steamed buns. The specific evaluation methods are as follows:
[0064] Surface whiteness: use a whiteness meter to test, ta...
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