Saccharide Oxidase Enzyme for Bread Quality and Desugaring
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Solution Overview
Problem
Glucose oxidase is limited in its effectiveness on materials with low glucose content and is not effective on other saccharides without additional enzymes, such as lactase, restricting its applications in fields like food processing and bread improvement.
Innovation Solution
A novel protein with saccharide oxidase activity that can oxidize a wide range of saccharides, including glucose, maltose, galactose, maltotetraose, lactose, and cellobiose, with appropriate thermostability, allowing for broader application in food and bread processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If glucose oxidase is used to remove glucose from egg white, then the Maillard reaction is prevented and quality deterioration is avoided, but the glucose oxidase remains thermostably active in the final product causing unwanted oxidization during manufacturing
Solution Approach 1:
The patent introduces a temperature-sensitive parameter change mechanism. The glucose oxidase is engineered to be thermostable during the desugaring process at lower temperatures but undergoes controlled inactivation at elevated temperatures (e.g., 60-80°C) applied during subsequent heat treatment steps. This allows the enzyme to perform its function reliably while then becoming harmless, resolving the contradiction between maintaining quality stability and eliminating harmful residual activity.
2Strength
If glucose oxidase is used for bread improvement, then gluten strength and sintering performance are enhanced, but the enzyme is ineffective on materials with low glucose content or containing other saccharides like lactose
Solution Approach 1:
The patent applies universality by engineering a glucose oxidase enzyme with expanded substrate specificity. The modified enzyme can oxidize not only glucose but also other saccharides including maltose, lactose, and cellobiose. This multi-functional capability allows the single enzyme to effectively improve bread quality across various flour types and compositions without requiring additional enzymes, thereby resolving the contradiction between achieving strong gluten enhancement and maintaining broad adaptability to different substrates.
3Object-generated harmful factors
If heat treatment is applied to inactivate glucose oxidase in dry egg white, then residual enzyme activity is eliminated, but the egg white coagulates and commercial value deteriorates
Solution Approach 1:
The patent introduces dynamic control of enzyme activity through temperature modulation. The glucose oxidase exhibits differential thermal stability - remaining active at processing temperatures (e.g., 40-50°C) but undergoing controlled inactivation at higher temperatures (60-80°C). This dynamic behavior allows the system to transition from a state where the enzyme is functional to a state where it is inactivated, while the egg white structure remains intact due to careful control of the heating parameters, thus resolving the contradiction between eliminating harmful activity and preserving structural stability.
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 protein effectively desugars egg whites, improves bread quality, and produces lactobionic acid, offering improved thermostability and broader substrate compatibility compared to traditional glucose oxidase, enhancing product quality and reducing unwanted odors and colors.
Implementation Method 1
a novel protein with saccharide oxidase activity that can oxidize a wide range of saccharides, including glucose, maltose, galactose, maltotetraose, lactose, and cellobiose
Implementation Method 2
with appropriate thermostability, allowing for broader application in food and bread processing
Data Source
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AI summary
A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose] ≤ 1.