Galactolipase, as determined by the galactolipase / phospholipase ratio and / or galactolipase / lipase activity ratio, and its uses in bakeries.
Polypeptides with high galactolipase activity and low lipase/phospholipase activity enhance dough resilience and baked product volume, addressing the unpredictability of existing lipases in whole-wheat bakery products.
JP2026516626APending Publication Date: 2026-05-26PURATOS NV
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Patent Information
- Application Number
- JP2025558846
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2023-04-11
- Filing Date
- 2024-04-11
- Publication Date
- 2026-05-26
AI Technical Summary
Technical Problem
Existing lipases and phospholipases used in bakery products, particularly those made from whole-wheat flour, exhibit unpredictable performance due to differences in specificity, hydrolysis products, and process conditions, leading to inconsistent dough resilience and baked product quality.
Method used
Development of polypeptides with high galactolipase activity and low or nearly complete lipase and phospholipase activity, characterized by specific activity ratios, which enhance dough resilience and baked product volume, especially when using whole-wheat flour.
Benefits of technology
The polypeptides improve dough tolerance and baked product volume by strengthening the gluten network, providing consistent quality and resilience against mechanical impact.
✦ Generated by Eureka AI based on patent content.
Abstract
The present invention provides a polypeptide having galactolipase activity, characterized in that the ratio of galactolipase activity to phospholipase activity is 100.0 or more, and / or the ratio of galactolipase activity to lipase activity is 150.0 or more. The specification also provides isolated nucleic acids encoding such a polypeptide having galactolipase activity, expression vectors containing such nucleic acids, and host cells containing such nucleic acids or expression vectors. Furthermore, the specification provides the use of the polypeptide having galactolipase activity as a food additive or in the preparation of food products, and methods for preparing food products using the polypeptide having galactolipase activity. Finally, the specification provides dough products, batter products, or bakery products obtained by the use or methods described herein.
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