Beta-amylase variants for extended bread freshness
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The baking industry seeks an amylase enzyme that can maintain bread freshness for a longer period than currently available options, while also being suitable for various industrial applications beyond baking, such as animal feed, detergents, and ethanol production.
Innovation Solution
Development of variant polypeptides with beta-amylase activity, specifically modified at certain amino acid positions, which provide enhanced enzyme activity, thermostability, and pH stability, allowing for broader industrial use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of moving object
If conventional amylase enzymes are used in baking, then bread can be produced with basic freshness maintenance, but the freshness duration is limited and does not meet extended shelf-life requirements
Solution Approach 1:
The patent applies parameter changes by modifying specific amino acid residues in the beta-amylase enzyme sequence (positions 48, 51, 56, 57, 59, 60, 80, 115, 133, 137, 139, 151, 173, 175, 177, 178, 179, 185, 187, 204, 207, 211, 229, 233, 235, 237, 238, 247, 251, 252, 253, 262, 305, 318, 351, 354, 396, 398, 401, 430, 431, 470, 472, 478, 484, 485, 488, 490, 495, 496, 497, 500, 508, 522, 531, 536, 540) to enhance thermostability and pH stability while maintaining enzyme activity, thereby extending bread freshness duration
Solution Approach 2:
The patent applies local quality by making targeted amino acid substitutions at specific positions within the enzyme sequence rather than uniform modification throughout. This localized approach allows preservation of catalytic activity while enhancing stability properties at critical regions of the protein structure
2Adaptability or versatility
If amylase enzymes are used for extended bread freshness, then shelf-life is improved, but the enzyme must maintain stability under diverse industrial application conditions (temperature, pH variations)
Solution Approach 1:
The patent applies universality by engineering beta-amylase variants that function effectively across multiple industrial applications including baking, animal feed, detergents, and ethanol production. The enzyme maintains activity under varying temperature and pH conditions through specific amino acid modifications that confer broad environmental adaptability
Solution Approach 2:
The patent modifies enzyme parameters by substituting amino acids at positions that influence thermostability and pH resistance, enabling the enzyme to maintain structural integrity and catalytic function across the diverse temperature and pH ranges encountered in different industrial applications
3Reliability
If amino acid modifications are made to enhance enzyme stability, then thermostability and pH stability are improved, but the complexity of enzyme development and characterization increases
Solution Approach 1:
The patent reduces development complexity by focusing amino acid modifications on specific positions (48, 51, 56, 57, 59, 60, 80, 115, 133, 137, 139, 151, 173, 175, 177, 178, 179, 185, 187, 204, 207, 211, 229, 233, 235, 237, 238, 247, 251, 252, 253, 262, 305, 318, 351, 354, 396, 398, 401, 430, 431, 470, 472, 478, 484, 485, 488, 490, 495, 496, 497, 500, 508, 522, 531, 536, 540) that are most critical for stability, rather than screening all possible positions
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The variant polypeptides demonstrate improved enzyme activity and stability, extending bread freshness and enabling their use in diverse industrial applications beyond traditional baking, including animal feed, detergents, and ethanol production.
Implementation Method 1
variant polypeptides having beta-amylase enzyme activity
Implementation Method 2
beta-amylase activity
Data Source
AI summary
Variant polypeptides having beta-amylase activity and methods of making and using the enzymes in baking, detergents, personal care products, in the processing of textiles, in pulp and paper processing, in the production of ethanol, lignocellulosic ethanol, or syrups; as viscosity breakers in oilfield and mining industries.