CN100411525C - 用脂加氧酶和脂解酶对生面团的处理 - Google Patents
用脂加氧酶和脂解酶对生面团的处理 Download PDFInfo
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- CN100411525C CN100411525C CNB03815577XA CN03815577A CN100411525C CN 100411525 C CN100411525 C CN 100411525C CN B03815577X A CNB03815577X A CN B03815577XA CN 03815577 A CN03815577 A CN 03815577A CN 100411525 C CN100411525 C CN 100411525C
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- dough
- lipoxygenase
- pasta
- enzyme
- lipolytic enzyme
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- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
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Abstract
向生面团中添加对极性脂质起作用的脂解酶和脂加氧酶对通过发酵和加热生面团，如，通过烘焙和蒸制备的可食用产品的体积和/或团粒颜色具有协同作用。
Description
技术领域
本发明涉及一种通过发酵和加热生面团，如，通过烘焙和蒸，来制备可食用产品的工艺。更为特别地，本发明涉及这样一种用于制备带有增加体积的和/或改进团粒(crumb)颜色(白色)的产品的工艺。
背景技术
在通过加热和发酵生面团的可食用产品的制备中，增加产品的体积和改进团粒的颜色(使团粒更白)是通常所希望的。
WO9826057和US4567046披露了向生面团中添加磷脂酶。JP55153549A披露了向面粉中添加脂肪酶和脂加氧酶。WO9953769和WO2002094123披露了向生面团中添加酶。
发明概述
本发明人发现向生面团中添加对极性脂质(lipid)起作用的脂解酶(lipolytic enzyme)和脂加氧酶(lipoxygenase)对通过发酵和加热生面团，如，通过烘焙或蒸制备的可食用产品的体积和/或团粒颜色具有协同作用(synergistic effect)。
相应地，本发明提供了一种用于制备可食用产品的工艺，包括向生面团中添加对极性脂质起作用的脂解酶和脂加氧酶，发酵，和加热生面团，其中脂加氧酶和脂解酶以对可食用产品的体积产生协同作用的量被添加。
本发明还提供一种用于该工艺的组合物。
本发明还涉及一种提高烘焙产品的体积或团粒颜色的方法包括：
a)向生面团中添加对极性脂质和甘油三酸脂起作用的脂解酶和脂氧化酶，
b)烘焙生面团制备烘焙产品，和
c)测量烘焙产品的体积和团粒颜色。
发明详述
脂加氧酶
脂加氧酶(EC1.13.11.12)是一种催化多聚-不饱和脂肪酸如含有顺，顺-1，4戊二烯单元的亚油酸、亚麻酸和花生四烯酸的氧化作用的酶，并产生这些脂肪酸的氢过氧化物。本发明的脂加氧酶能氧化含有顺-顺-戊二烯组成部分的底物。因此，它可作用于多聚不饱和脂肪酸如亚油酸(18个碳原子，2个双键)、亚麻酸(18∶3)、花生四烯酸(20∶4)、二十碳五烯酸(EPA，20∶5)和/或二十二碳六烯酸(DHA，22∶6)。
脂加氧酶可以是具有氧化亚油酸和亚麻酸的碳9和碳10之间双键的能力的9-脂加氧酶，或者可以是具有氧化亚油酸和亚麻酸的碳12和碳13之间双键的能力的13-脂加氧酶。
脂加氧酶可来源于动物、植物或微生物。植物脂加氧酶可来源于豆科植物(Fabaceae)，大豆(脂加氧酶1，2和3)，黄瓜，或大麦。微生物脂加氧酶可来源于酵母如酿酒酵母，耐热放射菌类如寻常高温放线菌属(Thermoactinomyces vulgaris)或Thermomyces，如T.lanuginosus，或来源于真菌。
真菌脂加氧酶可来源于Ascomycota，特别是Ascomycota incertae sedis如Magnaporthaceae，例如Gaeumannomyces或Magnaporthe，或者是anamorphic Magnaporthaceae如Pyricularia，或者可选择地是anamorphicAscomycota如Geotrichum，例如G.candidum。真菌脂加氧酶可来源于Gaeummanomyces graminis，如G.graminis var.graminis，G.graminis var.avenae或G.graminis var.tritici，(WO 0220730)或者Magnaporthe salvinii(PCT/DK 02/00251).真菌脂加氧酶也可来源于Fusarium如F.oxysporum或F.proliferatum，或者青霉(Penicillium sp.)
脂加氧酶可以每千克淀粉0.01-10mg酶蛋白的剂量被使用，特别地0.1-5mg/kg，如，0.2-1mg/kg。
对极性脂质起作用的脂解酶
本发明使用能水解极性脂质(lipid)例如磷脂和/或半乳糖脂内羧酸脂键的脂解酶，如具有磷脂酶和/或半乳糖脂酶活性。因此，脂解酶可具有磷脂酶A1或A2活性(EC3.1.1.32或3.1.1.4)，例如对磷脂如卵磷脂内一个或两个羧酸脂键的水解活性。此外，脂解酶可具有半乳糖脂酶活性(EC3.1.1.26)，例如在半乳糖脂如DGDG(双半乳糖甘油二脂)内羧酸脂键上的水解活性。
脂解酶可具有或可不具有脂肪酶活性(在甘油三酸脂上的活性，EC3.1.1.3)。它在极性脂质上比在甘油三酸脂上可具有更高活性。
脂解酶可以是动物来源，如，来源于胰腺，蛇毒或蜂毒，或它可以是微生物来源，如，来源于丝状真菌，酵母或细菌，例如曲霉或镰刀菌酶，如黑曲、米曲或oxysporum，如描述于WO 9826057，WO0200852中的酶。并且，可使用WO 0032758中描述的变异体，如具有磷脂酶和/或半乳糖脂酶活性的Thermomyces lanuginosus脂肪酶变异体。
脂解酶可以每千克淀粉0.01-10mg酶蛋白的剂量被使用，特别地0.1-5mg/kg，如，0.2-1mg/kg。
协同作用
脂加氧酶和脂解酶的组合对通过发酵和加热生面团制备的可食用产品的体积和/或团粒颜色具有协同作用。
协同作用可通过制作分别和组合添加这两种酶的生面团或烘焙产品，并比较效果来确定；当组合比分别使用每种酶产生更好的效果时便表明协同。
比较是在组合和单独以双倍剂量的每种酶之间进行的(基于酶蛋白或酶活性)。因此，如果0.5mg酶A+1.0mg酶B的效果比1.0mg酶A的效果大，并且也比2.0mg酶B的效果大，那么就可以说发生了协同作用。
可选择地，可用相同总酶剂量进行比较(如纯酶蛋白)。如果组合的效果比单独的每一种酶大，那么这可被视为增效的指示。举例来说，如果0.5mg酶A+1.0mg酶B的效果比1.5mg单独的酶A或酶B好，那么可以说发生了协同作用。
生面团(dough)
例如通过添加化学发酵剂或酵母，通常是啤酒酵母(Saccharomycescerevisiae)(面包酵母)来发酵生面团。
生面团一般包括小麦粗粉或小麦面粉和/或其它型式的粗粉，面粉或淀粉例如玉米面粉，玉米淀粉，黑麦粗粉，黑麦淀粉，燕麦面粉，燕麦粗粉，高梁粗粉，高梁面粉，米粉，马铃薯粗粉，马铃薯面粉或马铃薯淀粉。
生面团可以是新鲜的，冻结的或同等烘过的。
生面团可以是薄片状的生面团。
生面团也可包括其它传统的生面团成分，例如：蛋白，如乳粉和面筋；蛋(或全部蛋，或蛋黄或蛋清)；氧化剂如抗坏血酸，溴酸钾，碘酸钾，azodicarbonamide(ADA)或过硫酸铵；氨基酸如L-半胱氨酸；糖；盐如氯化钠，乙酸钙，硫酸钠或硫酸钙。生面团可包括脂肪(甘油三酸脂)如颗粒状的脂肪或起酥油。
生面团可进一步包括乳化剂如甘油一酸脂或甘油二脂，甘油一酸脂或甘油二脂的二乙酸酒石酸脂，脂肪酸的糖脂，脂肪酸的多聚甘油脂，甘油一酸脂的乳酸脂，甘油一酸脂的乙酸脂，聚氧乙烯硬脂酸脂，或溶血卵磷脂。
可食用产品
本发明的工艺被用于通过发酵和加热生面团，如通过烘焙或蒸来制备一种可食用产品。该产品可以是柔软的或脆性的，是白色的，浅色的或暗色的。例子是蒸的或烘焙的面包(特别是白色的，粗面粉的(whole-meal)或黑麦面包)，典型地以块或卷的型式，法式棒子面包，皮塔饼面包，玉米粉圆饼，蛋糕，薄烤饼，紫胶二氧化硅饼，饼干，馅饼皮，脆面包，馒头，比萨饼等等。
酶组合物
本发明提供一种包含脂加氧酶，磷脂酶和任选一种如下所述的额外的酶的组合物(例如烘焙组合物)。
该组合物可以是一种酶制品，如以粒状或团块粉末形式。它可具有大于95％的粒子在从25-500pm范围内的(按重量计)狭窄粒度分布。粒子和团块粉末可通过传统方法制作，如通过喷洒淀粉酶到流化床制粒机的载体上。该载体可由具有合适粒度的微粒核心组成。该载体可以是可溶的或不溶的，如盐(如NaCl或硫酸钠)，糖(如蔗糖或乳糖)，糖醇(如山梨糖醇)，淀粉，稻米，粗玉米粉或大豆。
除了酶以外，该组合物可包括其它烘焙成分，特别是淀粉。因此，该组合我可以是生面团或面粉预混物。
额外的酶
可选择的，额外的酶可与脂加氧酶和脂解酶一同被使用。
该额外的酶可以是淀粉酶，环糊精葡聚糖转移酶，蛋白酶或肽酶，特别地是肽链端解酶，谷氨酰氨转移酶(transglutaminase)，脂肪酶，纤维素酶，半纤维素酶，糖基转移酶，分支酶(1，4-α-葡聚糖分支酶)或第二氧化还原酶。该额外的酶可以是任何来源，包括哺乳动物和植物，和优选地微生物(细菌，酵母或真菌)来源。
淀粉酶可来源于真菌，细菌或植物。它可以是maltogenic α-纤维素酶(EC 3.2.1.133)，如来源于B.stearothermophilus，α-淀粉酶，如来源于芽孢杆菌，特别是地衣芽孢杆菌或解淀粉芽孢杆菌，β-淀粉酶，如来源于植物(如大豆)或来源于微生物源(如杆状菌)，葡糖淀粉酶，如来源于黑曲，或真菌α-淀粉酶，如来源于米曲霉。
半纤维素酶可以是戊糖酶，如可以是微生物源的木聚糖酶，如来源于细菌或真菌，例如曲霉属(Aspergillus)菌株，特别是A.aculeatus，黑曲霉，A.awamori，或A.tubigensis，来源于Trichoderma菌株，如T.reesei，或来源于腐质霉属，如H.insolens。
蛋白酶可来源于芽孢杆状菌，如解淀粉芽孢杆菌。
第二氧化还原酶可以是葡聚糖氧化酶，己糖氧化酶，过氧化物酶或漆酶。
实施例
实施例1
通过带有添加如下表所示的来源于F.oxysporum的磷脂酶和来源于M.salvinii的脂加氧酶(LOX)的未掺水的生面团工艺来制备1kg生面团。LU活性单位详细描述于WO0032758。
发酵和烘焙生面团，和评价来自于每个生面团的烘焙的面包的比容和团粒性质。通过以5为对照，使用0-10的比例的面板来评价团粒性质，如下：
均匀性：0＝不均匀的，10＝非常均匀的
谷物：0＝空的(open)，10＝饱满的(fine)
Cell壁：0＝厚的，10＝薄的
Cell形式：0＝圆的，10＝长粒的
团粒颜色：0＝黑色的，10＝白色的
这些结果显示豆粉对体积没有影响，但团粒颜色被豆粉改善了(白色)。
LOX单独对体积没有影响，和与对照相比，团粒颜色被轻微改善。
单独的磷脂酶对体积和团粒结构明显增强。
LOX与脂肪酶组合对体积具有协同作用，和与单独的磷脂酶或LOX相比团粒的颜色也被改善了。
Claims (3)
1. 一种制备可食用产品的工艺，包括向生面团中添加对极性脂质起作用的脂解酶和脂加氧酶，发酵，和加热生面团，其中脂加氧酶和脂解酶以对可食用产品的体积产生协同作用的量被添加。
2. 一种制备烘焙产品的工艺，包括：
a)向生面团中添加对极性脂质起作用的脂解酶和脂加氧酶，和
b)烘焙生面团，
其中脂加氧酶和脂解酶以对烘焙产品的体积或团粒颜色产生协同作用的量被添加。
3. 一种提高烘焙产品的体积或团粒颜色的方法，包括：
a)向生面团中添加对极性脂质和甘油三脂起作用的脂解酶和脂加氧酶，
b)烘焙生面团以制备烘焙产品，和
c)测量烘焙产品的体积和团粒颜色。
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| US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| ES2188190T5 (es) | 1998-07-21 | 2007-11-16 | Danisco A/S | Producto alimentario. |
| NZ528260A (en) | 2001-05-18 | 2005-09-30 | Danisco | Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride |
| US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
| US20050196766A1 (en) | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
| MXPA05007653A (es) | 2003-01-17 | 2005-09-30 | Danisco | Metodo. |
| US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
| GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
| US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
| GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
| WO2006008508A1 (en) | 2004-07-16 | 2006-01-26 | Danisco A/S | Enzymatic oil-degumming method |
| BRPI0720801A2 (pt) | 2007-01-25 | 2014-09-16 | Dupont Nutrition Biosci Aps | Produção de um lipídio aciltranfersase a partir de células transformadas de bacillus licheniformis. |
| MX2010009464A (es) | 2008-02-29 | 2010-09-22 | Dsm Ip Assets Bv | Lipasas con alta especificidad hacia acidos grasos de cadena corta y usos de las mismas. |
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- 2003-07-02 EP EP03762470A patent/EP1519653A1/en not_active Withdrawn
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- 2003-07-02 CN CNB03815577XA patent/CN100411525C/zh not_active Expired - Fee Related
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| Publication number | Publication date |
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| WO2004004467A1 (en) | 2004-01-15 |
| CA2490944C (en) | 2012-05-15 |
| CA2490944A1 (en) | 2004-01-15 |
| US20060182848A1 (en) | 2006-08-17 |
| US20110091601A1 (en) | 2011-04-21 |
| EP1519653A1 (en) | 2005-04-06 |
| AU2003243928A1 (en) | 2004-01-23 |
| AU2003243928B2 (en) | 2009-03-12 |
| CN1665397A (zh) | 2005-09-07 |
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