Peptidase Enzyme Composition With Low Contaminating Activity
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Solution Overview
Problem
Conventional enzyme compositions for food products contain contaminants such as amylase, leading to inadequate flavor and texture in treated food products.
Innovation Solution
An enzyme composition for food products is developed containing a peptidase with substantially no contaminating activity, preferably derived from Streptomyces, having an A/P ratio of 0.1 or less for amylase activity and an E/P ratio of 0.3 or less for protease activity, and optionally including additional components like excipients and emulsifiers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional enzyme compositions containing protease are used, then protein hydrolysis activity is achieved, but contaminating activities such as amylase and unwanted protease activity are present, resulting in inadequate flavor and texture
Solution Approach 1:
The patent extracts and isolates only the desired peptidase activity from the complex enzyme mixture, removing contaminating activities such as amylase and unwanted protease activity. This is achieved through selective enzyme preparation and purification processes that yield a highly specific peptidase preparation with minimal contaminants, directly addressing the technical contradiction by separating the useful function from the harmful contaminants.
Solution Approach 2:
The patent changes the activity ratio parameters by controlling the A/P ratio (amylase to peptidase activity) to be 0.1 or less and the E/P ratio (protease to peptidase activity) to be 0.3 or less. This parameter optimization ensures that the enzyme composition has substantially no contaminating activity while maintaining high peptidase activity, thereby improving flavor and texture quality without the harmful effects of contaminants.
2Productivity
If enzyme compositions with high peptidase activity are used, then protein degradation is enhanced, but contaminating activities increase, affecting food product quality
Solution Approach 1:
The patent extracts and isolates only the desired peptidase activity from the complex enzyme mixture, removing contaminating activities such as amylase and unwanted protease activity. This is achieved through selective enzyme preparation and purification processes that yield a highly specific peptidase preparation with minimal contaminants, directly addressing the technical contradiction by separating the useful function from the harmful contaminants.
Solution Approach 2:
The patent changes the activity ratio parameters by controlling the A/P ratio (amylase to peptidase activity) to be 0.1 or less and the E/P ratio (protease to peptidase activity) to be 0.3 or less. This parameter optimization ensures that the enzyme composition has substantially no contaminating activity while maintaining high peptidase activity, thereby improving flavor and texture quality without the harmful effects of contaminants.
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 enzyme composition results in food products with improved flavor and texture by reducing contaminating activities, enhancing umami taste, and improving viscosity and palatability.
Implementation Method 1
Proteases are enzymes that cleave peptide bonds present in proteins and polypeptides by hydrolysis
Data Source
AI summary
Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.