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Method of preparing a dough-based product

a technology of amylases and dough, which is applied in the field of anti-staling amylases, can solve the problems of less effective prevention of cake staling of dough-based products with high sucrose content, and achieve the effects of preventing cake staling, high sucrose content, and inhibiting the activity of anti-staling amylases

Inactive Publication Date: 2011-12-15
NOVOZYMES AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0007]The inventors have found that a high sucrose content dough (such as cake dough) tends to inhibit the activity of an anti-staling amylases such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. They have found that a good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties, and they have identified such amylases.

Problems solved by technology

The inventors have found that a high sucrose content dough (such as cake dough) tends to inhibit the activity of an anti-staling amylases such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes.

Method used

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  • Method of preparing a dough-based product

Examples

Experimental program
Comparison scheme
Effect test

example 1

Sucrose Tolerance of Novamyl Variants

[0034]The amylase activity of a number of polypeptides were tested by incubation with Phadebas tablets (product of Pharmacia®) for 15 minutes at 60° C. in the presence of sucrose at various concentrations (in % by weight). The results are expressed in % of the result without sugar:

Alterations compared to0%20%SEQ ID NO: 1sucrose10% sucrosesucrose40% sucroseNone1001361.5F188L, D261G, T288P10027.514.56F194S10031.518.57.5L196F100694223D190G100654321

example 2

Sucrose Tolerance of Novamyl Variants

[0035]A number of polypeptides were tested as in Example 1. The results are expressed as activity with 10% sucrose in % of the activity without sucrose:

SugarAlterations compared to SEQ ID NO: 1toleranceNone15D261G, T288P24F188L, D261G, T288P35T288P56Y89F, D261G, T288P42N86V, F188L, D261G, T288P37Y89F, F188L, D261G, T288P38Y89H, F188L, D261G, T288P50N86T, F188L, D261G, T288P49F194S, D261G, T288P47L196F65D261G, T288P, D372V62Q184H, N187D, F194Y47D190G66N86G, Y89M, F188L, D261G, T288P47F188L, D190G, D261G, T288P68A192Q, D261G, T288P, S446A46F188H49P191*42A192*51A192*, G193*67*192aA44N86K, F252L, D261G, T288P49F194Y, L225S, D261G, T288P49F194L, D261G, T288P54F194S, D261G, T288P, P642Q60D261G, T288P, N375S58F188T37F188G36F188V41A192R, F194L, D261G, T288P, G469R60A192G, D261G, T288P41Y89F, D261G, T288P, I290V, N375S60

[0036]The following variants are also considered of interest in the context of the present invention:

Alterations compared to SEQ ID NO: 1...

example 3

Sucrose Tolerance and Thermostability of Amylases

[0037]The following amylases were tested for thermostability and sugar tolerance: bacterial alpha-amylase from B. amyloliquefaciens (BAN™, product of Novozymes A / S), fungal alpha-amylase from A. oryzae (Fungamyl®, product of Novozymes A / S), maltogenic alpha-amylase having the sequence of SEQ ID NO: 1 (Novamyl®, product of Novozymes A / S), a Novamyl variant having SEQ ID NO: 1 with the substitutions F188L+D261G+T288P, and bacterial alpha-amylase from B. licheniformis (Termamyl®, product of Novozymes A / S).

Exo-Amylase Activity

[0038]The five amylases were tested for exo-amylase activity as described above. The results show that Novamyl and the Novamyl variant had exo-amylase activity by this test, and the other three did not.

Thermostability

[0039]Each amylase was incubated at 85° C. at pH 5.7 (50 mM Na-acetate, 1 mM CaCl2) without substrate, and the amylase activity was measured after 0, 15, 30 and 60 minutes heat treatment. The results are...

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Abstract

Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties.Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a divisional of U.S. application Ser. No. 11 / 575,644 filed on Mar. 20, 2007 which is a 35 U.S.C. 371 national application of PCT / DK2005 / 000602 filed Sep. 23, 2005, which claims priority or the benefit under 35 U.S.C. 119 of Danish application no. PA 2004 01458 filed Sep. 24, 2004 and U.S. provisional application No. 60 / 614,826 filed Sep. 30, 2004, the contents of which are fully incorporated herein by reference.SEQUENCE LISTING AND DEPOSITED MICROORGANISMSSequence Listing[0002]The present invention comprises a sequence listing.Deposit of Biological Material[0003]None.FIELD OF THE INVENTION[0004]The present invention relates to the use of anti-staling amylases in the preparation of dough or dough-based edible products with a high sucrose content.BACKGROUND OF THE INVENTION[0005]U.S. Pat. No. 3,026,205 describes a process of producing baked confections and the products resulting therefrom by alpha-amylase.[0006]WO 910466...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D2/26A21D8/04
CPCA21D13/0096A21D8/042C12N9/2417C07K2299/00A21D13/60C12N9/2411C12Y302/01133
Inventor BEIER, LARSFRIIS, ESBEN PETERLUNDQUIST, HENRIK
Owner NOVOZYMES AS
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