1975 results about "Alpha-amylase" patented technology

The present invention relates to a hybrid enzyme comprising carbohydrate-binding module amino acid sequence and a fungal alpha-amylase amino acid sequence and to a variant of a fungal wild type enzyme comprising a carbohydrate-binding module and an alpha-amylase catalytic module. The invention also relates to the use of the hybrid enzyme or the variant in starch liquefaction.

The present invention relates to polypeptides comprising a carbohydrate-binding module amino acid sequence and,an alpha-amylase amino acid sequence as well as to the application of such polypeptides.

Novel variant α-amylase enzymes are disclosed in which the residues corresponding to R179 and G180 in Bacillus stearothermophilus (SEQ ID NO.2) are deleted. The disclosed variant α-amylase enzymes show altered or improved stability and / or activity profiles.

The present invention relates to methods for preventing, removing, reducing, or disrupting biofilm present on a surface, comprising contacting the surface with an alpha-amylase derived from a bacterium.

The invention discloses a frozen dough modifying agent, which is prepared by evenly mixing an enzyme preparation (including one or a plurality of alpha-amylase, cellulose, hemicellulase, pentosanase, lipase, glucose oxidase, glutamine transaminage and so on), vitamin C, an emulsifying agent, a thickening agent, wheat gluten powder, lecithin and stuffing according to certain proportion. The frozen dough modifying agent has the advantages that the frozen dough modifying agent can effectively improve the stability of dough during fermentation and roasting processes, improve the freezing resistance property of yeasts, increase the volume of finished products, improve the tissue of the finished products, reduce the loss of the vitality of the yeasts during the freezing process, and effectively delay the aging of the finished products.

A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste that has a dry solids concentration of at least about 50% by weight. The process optionally can include the additional step of heating the product starch to a temperature of at least about 90° C. in the presence of moisture, to increase further the alpha-amylase resistance of the product.

The invention discloses a method for producing porous starch and its application by using starch, maize starch, tapioca starch, sweet potato starch and potato starch as raw material, and charging complex enzyme of saccharified enzymes and alpha-amylase possessing raw starch hydrolysis vitality under the temperature lower than gelatinization temperature, agitating continuously, reacting for a finite period of time at constant temperature, and obtaining porous starch product through centrifuging, scrubbing and drying.

The invention belongs to the technical field of feed additives, and in particular relates to complex enzyme for a feed. The complex enzyme comprises 7,500 to 15,000U / g of xylanase, 1,000 to 3,000U / g of mannose, 50 to 80U / g of galactosidase, 200 to 700U / g of cellulose, 500 to 1,500U / g of beta-glucanase, 150 to 1,000U / g of alpha-amylase, 2,000 to 10,000U / g of protease and 100 to 200U / g of pectinase. By adding corresponding enzyme preparations, the anti-nutrition function of the complex enzyme is reduced, the feed utilization is improved, and the animal production efficiency is improved, so the problems that the utilization rate of animal feed raw materials is low and the animal production performance is inhibited are effectively solved; meanwhile, the complex enzyme has the advantages of reasonable raw material mixing, good effect, and low overall cost.

The present invention relates to variants of an alpha-amylase having improved stability to chelating agents relative to its parent enzyme, compositions comprising the variants, nucleic acids encoding the variants, methods of producing the variants, and methods for using the variants.

The invention discloses a method for extracting fruit dreg dietary fiber through high-pressure microfluidization ultramicro crushing and enzymolysis coupling and belongs to the technical field of agricultural and sideline product waste deep processing. According to the method, water is added into peach dreg for dispersing the peach dreg, the pH is regulated, high-temperature-resistance alpha-amylase and protease are respectively used for enzymolysis for eliminating starch and protein, the peach dreg subjected to the enzymolysis is treated by a high-speed shearing instrument and is subjected to high-pressure microfluidization ultramicro crushing, then, cellulose is added for enzymolysis and centrifugation, filter liquid after enzymolysis and precipitates after enzymolysis are respectively obtained, the filter liquid is subjected to concentration, ethanol precipitation and vacuum drying to obtain high-activity water-soluble dietary fiber, and the precipitates are subjected to water washing and vacuum drying to obtain high-purity insoluble dietary fiber. Waste fruit dreg after the juice squeezing is utilized as raw materials, the fine and deep processing of agricultural and sideline products is realized, and the resource waste is reduced.

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifyingkoji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C,adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

The present invention relates to filamentous fungal host cells and particularly Trichoderma host cells useful for the production of heterologous granular starch hydrolyzing enzymes having glucoamylase activity (GSHE). Further the invention relates to a method for producing a glucose syrup comprising contacting a granular starch slurry obtained from a granular starch substrate simultaneously with an alpha amylase and a GSHE at a temperature equal to or below the gelatinization temperature of the granular starch to obtain a composition of a glucose syrup.

The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabiliser and / or emulsifier, wherein said frozen confectionery further comprises a hydrolysed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

The present invention relates to cleaning compositions comprising variants of an alpha-amylase having improved stability to chelating agents relative to its parent enzyme and cleaning processes comprising such compositions.

The invention relates to a bread improver and application thereof in bread making. The bread improver comprise the following ingredients in terms of the total weight of the improver: 0.9-2.3% of complex enzyme preparation, 0.5-4% of antioxidant, 10-30% of emulsifier, 15-40% of inactivated dried yeast and the balance of starch. The complex enzyme preparation comprises the following ingredients in terms of the total weight of the improver: 0.05-0.3% of alpha-amylase, 0.5-1% of hemicellulase, 0.3-0.7% of maltose amylase, and 0.05-0.3% of lipase. The improver provided by the invention is a composite additive for improving bread quality and can be used for improving the rheological properties and the processability of dough, effectively inhibiting dough aging and improving bread flavor.

The present invention relates to a method of constructing a variant of a parent Termamyl-like alpha -amylase, which variant has alpha -amylase activity and at least one altered property as compared to the parent alpha -amylase, comprises i) analyzing the structure of the parent Termamyl-like alpha -amylase to identify at least one amino acid residue or at least one structural part of the Termamyl-like alpha -amylase structure, which amino acid residue or structural part is believed to be of relevance for altering the property of the parent Termamyl-like alpha -amylase (as evaluated on the basis of structural or functional considerations), ii) constructing a Termamyl-like alpha -amylase variant, which as compared to the parent Termamyl-like alpha -amylase, has been modified in the amino acid residue or structural part identified in i) so as to alter the property, and, optionally, iii) testing the resulting Termamyl-like alpha -amylase variant with respect to the property in question.

The invention relates to an animal feed additive containing compound enzyme. The additive is a microecological compound enzyme preparation mainly composed of xylanase, mannanase, beta-glucanase, cellulase, acid protease, alpha-amylase, phytase, Bacillus subtilis, Bacillus licheniformis and the like. The product of the additive containing compound enzyme in the invention can be used as a novel feed additive, has no drug residue, no pollution and no generation of drug resistance, drug residues and drug-resistant strains, can be extensively applied to livestock feeds and ruminant feeds and has effects on improving the digestion and utilization rate of feeds, enhancing production performance of animals, strengthening immunity of animals, etc.

Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

The invention provides processes to make slowly digestible starches from native and commercial starches. Slowly digestible starches are prepared by controlled hydrolysis of gelatinized starch by alpha amylase. The slowly digestible starches have a range of starch digestion rates and fall between normal, untreated commercial and native starch, and commercial resistant starches. The slowly digestible starches provide a range of starch functionalities. These slow digesting starches retain their digestion characteristic after cooling, and can used in a range of processed food products to modulate the rapid glucose release typical of many processed starchy foods. Edible products incorporating slowly digestible starch will exhibit lower glycemic index and increase satiety. The invention provides solid and liquid food, nutritional, and drug preparations containing the slowly digestible starch. The invention further provided edible products for extended energy release for example, for use in sports drinks and snack bars. The slowly digestible starches can also be employed as functional food grade additives to provided beneficial rheological or other properties to edible compositions.

The invention discloses a fungal alpha-amylase-containing beer complex enzyme and a preparation method thereof, belonging to the field of enzyme preparation processing. The high-activity fungal alpha-amylase and other food grade enzyme preparations, plant extracts, antioxidants, protective agents, activating agents and the like can be scientifically compounded by taking concentrated maltase and concentrated malt juice powder as main raw materials; the prepared beer complex enzyme is complete in proteases, high in enzyme activity, difficult to deactivate, mellow in malt aroma, and capable of providing abundant nitrogen source for malt juice, wherein the activity of fungal alpha-amylase in fermenting liquor during the preparation of fungal alpha-amylase is 17000-21000 U / mL. The complex enzyme can be stored for 12 months under the conditions of 0DEG C and 40DEG C, the single enzyme activity loss in the complex enzyme are respectively 0.50% and 0.72%, the enzyme deactivation caused by environment change, and inappropriate operation methods during packaging, storage, transportation, use and the like can be effectively prevented, especially the enzyme deactivation caused by high temperature can be prevented.

The invention belongs to the field of deep processing of starch, and particularly relates to a method for preparing resistant starch employing a microwave technology. The method is characterized by comprising the following steps: (1) preparing a starch emulsion from raw starch, and pregelatinizing the starch by virtue of microwave; (2) carrying out autoclaving treatment on the pregelatinized material at proper temperature and pressure, cooling materials, and hydrolyzing the starch with heat-resistant alpha-amylase and pullulanase until the chain length is 20-120DP; (3) paving the material on a flat plate, storing at 4 DEG C for 3-5 hours, heating the material to 30-50 DEG C by virtue of the microwave, cooling to a room temperature, repeating the temperature circulating process for 2-4 times until the moisture content of the starch is smaller than 14%, crushing and sieving to obtain resistant starch A; and (4) adding water to the resistant starch A, carrying out thermal treatment, adjusting the pH to be 1.5-2, carrying out oscillating reaction, adjusting the pH to be 7-8, adding pancreatin for enzymolysis, filtering and drying a filter cake by airflow until the moisture content is smaller than 14%, and crushing and sieving through a 100-mesh sieve, so as to obtain high-purity resistant starch B.

The invention relates to a method for preparing oat bran dietary fiber food. The method comprises the following steps of: cleaning oat grains, removing stone and impurities, washing, removing ash and shriveled grains, leaching, frying, pealing and crushing, and sorting fine oat meal and oat bran; carrying out enzymolysis on the oat bran by adopting high temperature resistant alpha-amylase, heating and drying or drying with microwaves, spirally bulking, and the like to obtain the oat bran dietary fiber food. The method provided by the invention not only increases the flavor and the crispy degree of the oat bran, but also improves the water solubility of functional factor beta-glucan; and by eating the oat dietary fiber, the aims of preventing atherosclerosis, hypertension, coronary disease and constipation, reducing blood pressure and cholesterol, clearing intestines and stomach, improving the immunity and protecting the health are achieved; and the oat bran dietary fiber food has great benefits of promoting physical strength and prolonging the life for middle-aged and elderly people.

The invention relates to fermented beverage of full cereal grains. The fermented beverage of full cereal grains is composed of the following ingredients by mass percent: 50-90% of fermentation broth of cereal grains, 8-14% of sucrose, 0.05-0.2% of citric acid, 0.05-0.1% of malic acid and the balance of pure water. The fermented beverage is prepared by mixing the ingredients, fine filtering the ingredients, homogenizing at the pressure of 18-25 Mpa, performing ultrahigh-temperature instant sterilization for 2-6 seconds at 135-137 DEG C, cooling to 80-85 DEG C and sterilely filling. The preparation process of the fermentation broth of cereal grains comprises the following steps of: adding alpha amylase in adjusted cereal grain pulp to perform enzymolysis at 50-65 DEG C, and inoculating specially domesticated lactic acid bacteria culture solution or powder to naturally ferment the zymolytic cereal grain pulp within 35-45 DEG C to obtain the fermentation broth of cereal grains. According to the invention, the development bottle neck of utilizing the cereal grains as food processing raw materials is solved through modern enzyme engineering and fermentation technology; and prebiotics are added in the beverage, and the dietary fiber content is within the range of 0.6-1.3mg / 100ml.

A production method and the application of a high temperature stable slowly digestible starch belong to the non-chemical modified starch field. The material starch of the present invention, such as cornstarch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, mung bean starch, chick pea starch, sorghum starch, sago starch, and canna starch, is gelatinized, and the complex debranching treatment is conducted after adding the commodity diastases, pullulanase and alpha amylase, and finally, the slowly digestible starch is gained after preservation, recrystallization, and hydrothermal treatment. The content of the slowly available glucose is greater than or equal to fifty percent, and the residue of the slowly digestible starch is greater than or equal to 80 percent after high temperature processing treatment. The present invention relates to a plurality of fields, such as baking food, short order, candy, flavoring, dairy products, athlete special food, food for diabetes, slimming foods, oral intestinal target controlled release film coating, and animal feed.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention discloses a fermentation rice milk drink and a preparation method thereof, which adopts fermentation rice as raw material that is processed through immersion, water bathing, cooking, fermentation, beating and pulp refining, and then the pH value of the obtained emulsion is adjusted; thermostable alpha-amylase Unikamyl HT is added according to a portion of 10 kilograms of the material being added with 3 to 5ml of thermostable alpha-amylase Unikamyl HT; then the obtained starch milk is sent into the ejector device through a flow meter; through flash cooking, the temperature of the obtained material should rise to 95 to 98 DEG C; then thermal insulation, enzyme stabilization, cooling and pH value regulation are done; efficient glucoamylase Unikase GA is added according to the portion of 10 kilograms of the material being added with 5 to 15ml of efficient glucoamylase Unikase GA; the temperature of the obtained material should rise to 100 DEG C, and the killing of enzyme is done; next, the obtained material are added with water, citric acid, xanthan and sodium carboxymethyl cellulose; the temperature raises by 55 to 60 DEG C so as to do secondary homogeneous; finally, the super-high-temperature sterilization and aseptic packing are done. The fermentation rice has specific flavor of rice wine, and is characterized by sweet and fragrant taste, light yellow or ivory color, being rich in nutrition and with the functions of health care and skin-maintaining and stable storage.

The invention discloses a method for extracting a Beta-dextran in highland barley bran and preparing a highland barley dietary fiber, belonging to the field of food processing. The method comprises the following steps of: extracting and centrifuging the highland barley bran taken as raw material at an alkaline condition by zymohydrolysis of secondary cellulose, thus obtaining a deposition A and a supernatant; depositing and centrifuging the supernatant under an acidic condition to remove albumen; adding a high-temperature resistant Alpha-amylase into the supernatant under a neutral condition for zymohydrolysis; centrifuging, depositing in water, depositing and re-dissolving the supernatant by water, centrifuging and taking the supernatant; repeatedly depositing the supernatant by a ammonium sulphate and obtaining the Beta-dextran product; adding a composite enzyme in the deposition A for zymohydrolysis; adding a hydrogen peroxide in the deposition A for decoloring; washing the deposition A repeatedly by water; obtaining a solid by centrifuging; and drying the solid at low temperature to obtain the highland barley dietary fiber. The method can sufficiently utilizes the highland barley bran, obtains two products of Beta-dextran and dietary fiber, effectively improves the economical additional value of the highland barley bran and has important realistic significance and wide application prospect for developing high-tech industries.

The invention concerns a process for the manufacture of a starch hydrolysate with high dextrose content comprising the stages of: (a) liquefying starch milk with the aid of an alpha -amylase so as to obtain a liquefied starch milk; (b) saccharifying the liquefied starch milk, with the aid of a glucogenic enzyme, to obtain a raw saccharified hydrolysate; (c) separating the raw saccharified hydrolysate by nanofiltration over membranes so as to collect a nanofiltration permeate constituting said starch hydrolysate with high dextrose content and a nanofiltration retentate.

The invention relates to a method for preparing dithiocarbamate-based modified porous starch. The method comprises the steps that: using starch as the raw material; carrying out enzymolysis on the starch for 1 to 26 hours under the condition that the pH is between 4 and 6 and the temperature is between 30 and 60 DEG C by a complex enzyme consisting of a saccharifying enzyme and an alpha-amylase; drying the obtained product to prepare porous starch; and after carrying out crosslinking, etherification and aminating modification on the porous starch, grafting the product with carbon disulfide under the alkaling conndition to obtain the dithiocarbamate-based modified porous starch. Compared with the conventional porous starch, the dithiocarbamate-based modified porous starch of the invention has strong absorption characteristic and high adsorptive selectivity. When the adsorption effect is reduced, the dithiocarbamate-based modified porous starch is taken out and immersed in 2mol.L-1 of HNO3 solution to carry out desorption, the desorption ratio is over 90 percent, and the absorption effect is not reduced by repeated desorption. The invention has commendable economic and social benefits, and can be used for treatment of heavy metal ions in waste water in galvanization, battery and mining industries and the like.

The invention discloses a method of a two-step united multi-strain fermented feed, and belongs to the technical field of feeds. The fermented feed disclosed by the invention is obtained through two steps of aerobic fermentation and anaerobic fermentation by using maize flour, palm dregs, soybean meal, bran and middling as raw materials and by using rhizopus nigricans, aspergillus oryzae, bacillus subtilis, lactobacillus plantarum and beer yeast as fermenting strains. The feed fermented through the method disclosed by the invention has the advantages that the protein content is as high as 30-34% which is increased by 45-62% than that of raw materials, the content of alpha-amylase is as high as 90-110U / g, the enzyme activity of acidic protein is as high as 110-130U / g, and the feed is rich in protein, rich in probiotics and high in enzymic activity. The method disclosed by the invention has the characteristics of high maneuverability, being suitable for large-scale industrial production and the like, and has favorable market prospects.