CN108497298A - A kind of enzymatic compositions and its application - Google Patents
A kind of enzymatic compositions and its application Download PDFInfo
- Publication number
- CN108497298A CN108497298A CN201710108423.9A CN201710108423A CN108497298A CN 108497298 A CN108497298 A CN 108497298A CN 201710108423 A CN201710108423 A CN 201710108423A CN 108497298 A CN108497298 A CN 108497298A
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- CN
- China
- Prior art keywords
- lipase
- steamed bun
- amino acid
- enzymatic compositions
- polypeptide
- Prior art date
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Abstract
The present invention relates to a kind of enzymatic compositions containing lipase, amylase and zytase, can be used for flour improver.
Description
It is related to sequence table
The application contains the sequence table of computer-reader form, is incorporated herein by carrying stating.
Technical field
The present invention relates to a kind of enzymatic compositions containing lipase, amylase and zytase, can be used for flour improvement
Agent.
Technical background
Steamed bun is one of traditional staple food of Chinese people, northern particularly in China, steamed bun be in people's daily life most
One of main staple food.With the increasingly raising that people opposite product property requires, also more and more to the needs of high-quality steamed bun
Strongly, this whiteness for being mainly reflected in steamed bun.In terms of the whiteness raising of steamed bun, it was often used chemical whitening agent benzoyl peroxide in the past
After the steamed bun of formyl (Benzoyl Peroxide, BPO) to make steamed bun brighten, but be added to this chemical whitening agent is eaten by people
Human body can be damaged, therefore be forbidden to use this chemical whitening agent now.
The one kind that CN103371426B discloses brightens steamed bun antistaling agent, by lipase, amylase, zytase, malt
Saccharogenic amylase, starch, glyceryl monolaurate, citric acid, sucrose ester and vitamin C composition, it is real according to the description of its specification
Existing whitening effect is mainly the collaboration using the lipase and amylase, zytase of the Lipopan S from Novozymes Company
Effect.
But in steamed bun preparation process, there is still a need to remove selection more suitably lipase to prepare better enzyme combination
Object, to improve the quality of steamed bun, such as while keeping steamed bun whiteness, additionally it is possible to improve the exquisiteness of steamed bun institutional framework
Degree.
Summary of the invention
The present invention relates to a kind of enzymatic compositions comprising lipase, amylase and zytase, wherein the lipase selects
From the following group：
(a) polypeptide, it includes SEQ ID NO:Amino acid sequence shown in 1 or by SEQ ID NO:Amino acid shown in 1
Sequence forms；
(b) polypeptide is amino acid sequence in (a) through replacing, missing or adding one or several amino acid by
(a) polypeptide derived from.
(c) polypeptide, with SEQ ID NO:Amino acid sequence shown in 1 has at least 70% sequence identity.
Enzymatic compositions of the present invention can be used for flour improver, such as modifier for steamed bread, especially when prepared by steamed bun, this hair
The use of the bright lipase, the steamed bun appearance that can not only have been maintained, such as steamed bun whiteness, and the inside group of the steamed bun prepared
It knits structure to be also greatly improved, evenly, steamed bun tissue is finer and close for steamed bun vertical section hole.
Detailed description of the invention
Enzymatic compositions
The present invention relates to a kind of enzymatic compositions comprising lipase, amylase and zytase, wherein the lipase selects
From the following group：
(a) polypeptide, it includes SEQ ID NO:Amino acid sequence shown in 1 or by SEQ ID NO:Amino acid shown in 1
Sequence forms；
(b) polypeptide is amino acid sequence in (a) through replacing, missing or adding one or several amino acid by
(a) polypeptide derived from.
(c) polypeptide, with SEQ ID NO:Amino acid sequence shown in 1 has at least 70% sequence identity.
In a preferred embodiment of the invention, lipase provided by the invention is comprising ammonia shown in SEQ ID NO.1
The polypeptide of base acid sequence and its modified polypeptide or its homeopeptide.
In a preferred embodiment of the invention, " include SEQ ID NO：The polypeptide of amino acid sequence shown in 1 " includes,
For example, by SEQ ID NO：The polypeptide that amino acid sequence shown in 1 forms, and by SEQ ID NO：Amino acid sequence shown in 1
The polypeptide that signal peptide sequence is constituted is added in row, and by SEQ ID NO：The N-terminal and/or C of amino acid sequence shown in 1
Add the polypeptide that amino acid sequence obtained by appropriate flag sequence is constituted in end.
" modified polypeptide " in the present invention is referred to included in SEQ ID NO：It lacks, take in amino acid sequence shown in 1
Amino acid sequence obtained from one or several amino acid, and the protein with lipase active are inserted into or are added to generation.
In the preferred embodiment of the present invention, the modification to amino acid in the modified polypeptide or its homeopeptide
It is " conservative sex modification ".Such as " conservative replaces " refer under conditions of not material alterations protein active, by 1
Or other amino acid substitutions of the more amino acid to be chemically similar.It can enumerate, by certain hydrophobic residue with other hydrophobic
Property residue substitution situation, the situation that certain polar residues is replaced with other polar residues with identical charges.
The functionally similar amino acid that can carry out this conservative replaces is all public in the corresponding technical field of each amino acid
Know.Specifically, as nonpolar (hydrophobicity) amino acid, can enumerate, alanine, valine, isoleucine, bright ammonia
Acid, proline, tryptophan, phenylalanine, methionine etc..It as polarity (neutrality) amino acid, can enumerate, glycine, silk ammonia
Acid, threonine, tyrosine, glutamic acid, asparagine, cysteine etc..It, can be with as the amino acid with positive charge (alkalinity)
It enumerates, arginine, histidine, lysine etc..In addition, as negative electrical charge (acidity) amino acid, can enumerate, aspartic acid, paddy
Propylhomoserin etc..
" homeopeptide " in the present invention, which refers to, includes and SEQ ID NO：1 amino acid sequence indicated has at least
85%, at least preferably 90%, at least preferably 92%, at least preferably 93%, at least preferably 94%, at least preferably 95%, it is at least excellent
96%, at least preferably 97%, at least preferably 98%, at least preferably 99% are selected, more preferable 100% homology (sequence identity)
Amino acid sequence.
For the present invention, the degree of sequence identity between two amino acid sequences uses such as EMBOSS software packages
(EMBOSS:The European Molecular Biology Open Software Suite, Rice etc., 2000, Trends
Genet.16:276-277), Needleman-Wunsch performed in the Needle programs of preferably 3.0.0 editions or more highest version
Algorithm (Needleman and Wunsch, 1970, J.Mol.Biol.48:443-453) measure.The optional parameters used is notch
Open point penalty (gap open penalty) 10, gap extension penalty (gap extension penalty) 0.5 He
EBLOSUM62 (the EMBOSS versions of BLOSUM62) substitution matrix.It is labeled as " highest identity (longest using Needle
Identity output result (- nobrief options is used to obtain)) " is used as homogeneity percentage, and calculates as follows：
(same residue × 100)/(sum for comparing notch in length-comparison)
Polypeptide of the present invention can be that natural, synthesis, semi-synthetic or recombination generates.The polypeptide of the present invention can lead to
Cross genetic engineering, by known peptide synthesis or by being generated with the polypeptide of the peptidase digestion present invention appropriate.Preferably,
Polypeptide of the present invention can be routinely biological engineering method by host cell recombinant DNA sequence coding generate polypeptide product,
Can according to synthesis in solid state or liquid phase synthesis, such as can according to Steward and Young (Steward, J.M. and Young, J.D.,
Solid Phase Peptide Synthesis, 2nd Ed., Pierce Chemical Company, Rockford, I11.,
(1984)) the method Applied Biosystem synthesizers or PioneerTM peptide synthesizers described is closed by Solid phase chemistry technology
At.Preferably, SEQ ID NO of the present invention:The preparation method of lipase shown in 1, should referring to WO00/32758
WO00/32758 full text introduces the present invention as reference.
Lipase of the present invention can derive from Humicola, Rhizomucor, candida, aspergillus, rhizopus or vacation
The bacterial strain of zygosaccharomyces, particularly to derived from Man Hegen Mucors, antarctic candida (C.antarctica), aspergillus niger, De Shi
Head mold, Rhizopus arrhizus or Pseudomonas cepacia, particularly preferably be derived from thin cotton like humicola lanuginosa (Humicola
Lanuginosa), it is synonym to dredge cotton like humicola lanuginosa with fine, soft fur thermophilic mould (Thermomyces lanuginosus).
In a preferred embodiment of the invention, the lipase of the enzymatic compositions is humicola lanuginosa lipase, more preferably
Dredge cotton like humicola lanuginosa lipase.
In a preferred embodiment of the invention, the enzymatic compositions can also contain maltogenic amylase.
In addition, enzymatic compositions of the present invention can also contain other enzyme, these other enzymes can be selected from the group, the group by
The following terms forms：, galactolipase, protease, transglutaminase, cellulase, hemicellulase, acyltransferase,
Protein disulfide isomerase, pectase, transelminase, oxidoreducing enzyme, peroxidase, laccase, grape are glycoxidative
Enzyme, pyranose oxidase, hexoxidase, lipoxygenase, L-amino acid oxidase, carbohydrate oxidase, sulfydryl
(sulfurhydryl) oxidizing ferment, production maltogenic alpha-amylase enzyme, fungal alpha-amylase, non-uncooked amylum degradation alpha-amylase and
Glucoamylase.One or more other enzymes can be any source, including mammal, plant, and preferably micro- life
Object (bacterium, yeast or fungi) source, and can be obtained by technology commonly used in the art.
Flour improver
The present invention relates to a kind of flour improvers, include at least enzymatic compositions of the present invention and vitamin C, that is to say, that
Flour improver of the present invention, it includes：Lipase, amylase and zytase and vitamin C, wherein the lipase
It is selected from the group：
(a) polypeptide, it includes SEQ ID NO:Amino acid sequence shown in 1 or by SEQ ID NO:Amino acid shown in 1
Sequence forms；
(b) polypeptide is amino acid sequence in (a) through replacing, missing or adding one or several amino acid by
(a) polypeptide derived from.
(c) polypeptide, with SEQ ID NO:Amino acid sequence shown in 1 has at least 70% sequence identity.
In a preferred embodiment of the invention, the flour improver can also contain maltogenic amylase.
In a preferred embodiment of the invention, the flour improver can also contain glyceryl monolaurate, lemon
Acid and/or sucrose ester.
In a preferred embodiment of the invention, the flour improver can also contain starch.
Dough/pasta
The present invention relates to a kind of dough/pasta containing enzymatic compositions of the present invention or flour improver.The dough/pasta
It can be any dough/pasta for preparing steamed bun.Dough/pasta for preparing steamed bun product can be by any suitable dough ingredients
Be made, these dough ingredients include from grain for example wheat flour, corn flour, rye meal, pearling cone meal, oatmeal, rice flour or
Sorghum flour, dehydrated potato powder, soy meal, with and combinations thereof (for example, the wheat flour combined with one of other flour sources；With other
One of flour source combination rice flour) flour.
The dough/pasta of the present invention is typically fermented dough/pasta or the dough/pasta for being experienced by fermentation.The dough/pasta can be with
Various modes are fermented, and are such as fermented by adding dough ingredients such as chemistry leavening agent (such as sodium bicarbonate) or passing through to add
Agent (unrisen dough), but it is preferred that by adding suitable yeast culture such as saccharomyces cerevisiae (Saccharomy
Cescerevisiae culture (such as commercially available Wine brewing yeast strain)) is come the dough/pasta that ferments.
In a preferred embodiment of the invention, in dough/pasta of the present invention, based on the flour weight percentage used,
In, lipase content is 0.5-10ppm, preferably 1-6ppm, and amylase content is 1-15ppm, more preferably 2-8ppm, and wood is poly-
Carbohydrase content is 1-15ppm, more preferably 3-10ppm, Vitamin C content 0-30ppm.
The dough/pasta of the present invention can be prepared using any conventional blending processes, such as continuous hybrid technique, directly life
Dough technique or fermented dough (sponge) and green dough method.
Described herein and claimed invention is not limited to the range of specific embodiment disclosed herein, these realities
The scheme of applying is intended only to illustrate several aspects of the present invention.
The source of involved primary raw material is as shown in table 1 below in embodiment：
Table 1：Main material
Assessment method：
Experienced 5 people of food engineering teacher is chosen, is evaluated in terms of steamed bun appearance and steamed bun institutional framework two respectively,
Take its average value.According to the description of table 2, using the steamed bun of the preparation without using lipase B as reference examples, which divides, right
The overall merit of appearance and structure is carried out using the steamed bun of the preparation of lipase B.
Table 2：Steamed bun sensory evaluation describes
Embodiment 1：Steamed bun is prepared when without using vitamin C
Table 3：Experimental formula (all raw material dosages are the mass ratio in flour)
| Batch | Amylase | Zytase | Lipase A | Lipase B | Yeast | Water |
| A | 5ppm | 5ppm | 0 | 2ppm | 0.8% | 49% |
| B | 5ppm | 5ppm | 0 | 3ppm | 0.8% | 49% |
| C | 5ppm | 5ppm | 2ppm | 0 | 0.8% | 49% |
| D | 5ppm | 5ppm | 3ppm | 0 | 0.8% | 49% |
Enzymatic compositions are prepared according to table 3, yeast and the enzymatic compositions are then being added in flour, water is then added, are using
Mixing machine (being purchased from Varimixer, model V5) stirring at low speed 6 minutes, forms dough/pasta, the dough is then put into noodle press
It is divided into the steamed bun base dough of equivalent after (be purchased from Xin Mai companies, model SM-307Y) pressure surface 12 times, steamed bun is made after offhand
Green compact；Steamed bun green compact are put into proofing box (being purchased from Wachtel, model Stamm), 35 DEG C of temperature, humidity 80%, provocation 60 divides
Clock；The good steamed bun base of provocation is put into steam box to steam 20 minutes, steamed bun is made.
Table 4：The Analyses Methods for Sensory Evaluation Results of steamed bun
| Batch | A | B | C | D |
| Steamed bun appearance | 5.5 | 5.5 | 5 | 5 |
| Steamed bun structure | 6 | 6.5 | 5 | 5 |
The Analyses Methods for Sensory Evaluation Results of manufactured steamed bun is as shown in table 4, it can be seen that using lipase B preparation steamed bun with
It is compared using steamed bun made of lipase A, in addition to other than slightly improving in terms of steamed bun appearance, then having in steamed bun configuration aspects aobvious
The improvement of work.
Embodiment 2：Steamed bun is prepared when using vitamin C
Table 5：Experimental formula (all raw material dosages are the mass ratio in flour)
| Batch | Amylase | Zytase | Lipase A | Lipase B | Vitamin C | Yeast | Water |
| A | 5ppm | 5ppm | 0 | 2ppm | 10ppm | 0.8% | 49% |
| B | 5ppm | 5ppm | 0 | 3ppm | 10ppm | 0.8% | 49% |
| C | 5ppm | 5ppm | 2ppm | 0 | 10ppm | 0.8% | 49% |
| C | 5ppm | 5ppm | 2ppm | 0 | 10ppm | 0.8% | 49% |
Enzymatic compositions are prepared according to table 5, vitamin C is then added and flour improver is made, be then added in flour
Yeast and flour improver, are then added water, with mixing machine (be purchased from Varimixer, model V5) stirring at low speed 6 minutes, are formed
Dough/pasta is divided into equivalent after the dough is then put into noodle press (be purchased from Xin Mai companies, model SM-307Y) pressure surface 12 times
Steamed bun green compact are made after offhand in steamed bun base dough；Steamed bun green compact are put into proofing box and (are purchased from Wachtel, model
Stamm), 35 DEG C of temperature, humidity 80%, provocation 60 minutes；The good steamed bun base of provocation is put into steam box to steam 20 minutes, steamed bun is made
Head.
Table 6：The Analyses Methods for Sensory Evaluation Results of steamed bun
| Batch | A | B | C | D |
| Steamed bun appearance | 5 | 5.5 | 5 | 5 |
| Steamed bun structure | 6.5 | 6 | 5 | 5 |
The Analyses Methods for Sensory Evaluation Results of manufactured steamed bun is as shown in table 6, it can be seen that when adding vitamin C, uses lipase
The steamed bun of the preparation of B is same in terms of maintenance steamed bun appearance that can be relatively good compared with using steamed bun made of lipase A
When, it is then significantly improved in steamed bun configuration aspects.
Embodiment 3：Steamed bun is prepared when using vitamin C
Table 7：Experimental formula (all raw material dosages are the mass ratio in flour)
| Batch | Amylase | Zytase | Lipase A | Lipase B | Vitamin C | Yeast | Water |
| A | 5ppm | 5ppm | 0 | 3.6ppm | 10ppm | 0.8% | 49% |
| B | 5ppm | 5ppm | 0 | 3ppm | 10ppm | 0.8% | 49% |
| C | 5ppm | 5ppm | 0.6ppm | 3.6ppm | 10ppm | 0.8% | 49% |
| C | 5ppm | 5ppm | 1ppm | 3ppm | 10ppm | 0.8% | 49% |
Enzymatic compositions are prepared according to table 7, vitamin C is then added and flour improver is made, be then added in flour
Yeast and flour improver, are then added water, with mixing machine (be purchased from Varimixer, model V5) stirring at low speed 6 minutes, are formed
Dough/pasta is divided into equivalent after the dough is then put into noodle press (be purchased from Xin Mai companies, model SM-307Y) pressure surface 12 times
Steamed bun green compact are made after offhand in steamed bun base dough；Steamed bun green compact are put into proofing box and (are purchased from Wachtel, model
Stamm), 35 DEG C of temperature, humidity 80%, provocation 60 minutes；The good steamed bun base of provocation is put into steam box to steam 20 minutes, steamed bun is made
Head.
Table 8：The Analyses Methods for Sensory Evaluation Results of steamed bun
| Batch | A | B | C | D |
| Steamed bun appearance | 5.5 | 6 | 5 | 5 |
| Steamed bun structure | 6 | 6 | 5 | 5 |
The Analyses Methods for Sensory Evaluation Results of manufactured steamed bun is as shown in table 8, it can be seen that when adding vitamin C, fat is used alone
Steamed bun prepared by fat enzyme B with use lipase A combine manufactured steamed bun with the lipase of lipase B to compare, can not only be more preferable
Steamed bun appearance is maintained, then has more significant improvement in steamed bun configuration aspects in addition.
Sequence table
<110>Novozymes Company
<120>A kind of enzymatic compositions and its application
<130> 14485-CN-NP
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 274
<212> PRT
<213>It is mould that fine, soft fur is thermophilic
<400> 1
Glu Val Ser Gln Asp Leu Phe Asn Gln Phe Asn Leu Phe Ala Gln Tyr
1 5 10 15
Ser Ala Ala Ala Tyr Cys Gly Lys Asn Asn Asp Ala Pro Ala Gly Thr
20 25 30
Asn Ile Thr Cys Thr Gly Asn Ala Cys Pro Glu Val Glu Lys Ala Asp
35 40 45
Ala Thr Phe Leu Tyr Ser Phe Glu Asp Ser Gly Val Gly Asp Val Thr
50 55 60
Gly Phe Leu Ala Leu Asp Asn Thr Asn Lys Leu Ile Val Leu Ser Phe
65 70 75 80
Arg Gly Ser Arg Ser Ile Glu Asn Trp Ile Ala Asn Leu Asn Phe Trp
85 90 95
Leu Lys Lys Ile Asn Asp Ile Cys Ser Gly Cys Arg Gly His Asp Gly
100 105 110
Phe Thr Ser Ser Trp Arg Ser Val Ala Asp Thr Leu Arg Gln Lys Val
115 120 125
Glu Asp Ala Val Arg Glu His Pro Asp Tyr Arg Val Val Phe Thr Gly
130 135 140
His Ser Leu Gly Gly Ala Leu Ala Thr Val Ala Gly Ala Asp Leu Arg
145 150 155 160
Gly Asn Gly Tyr Asp Ile Asp Val Phe Ser Tyr Gly Ala Pro Arg Val
165 170 175
Gly Asn Arg Ala Phe Ala Glu Phe Leu Thr Val Gln Thr Gly Gly Thr
180 185 190
Leu Tyr Arg Ile Thr His Thr Asn Asp Ile Val Pro Arg Leu Pro Pro
195 200 205
Arg Glu Phe Gly Tyr Ser His Ser Ser Pro Glu Tyr Trp Ile Lys Ser
210 215 220
Gly Thr Leu Val Pro Val Thr Arg Asn Asp Ile Val Lys Ile Glu Gly
225 230 235 240
Ile Asp Ala Thr Gly Gly Asn Asn Gln Pro Asn Ile Pro Asp Ile Pro
245 250 255
Ala His Leu Trp Tyr Phe Gln Ala Thr Asp Ala Cys Asn Ala Gly Gly
260 265 270
Phe Ser
Claims (9)
1. a kind of enzymatic compositions, it includes lipase, amylase and zytases, wherein the lipase is selected from the group：
(a) polypeptide, it includes SEQ ID NO:Amino acid sequence shown in 1 or by SEQ ID NO:Amino acid sequence shown in 1
Composition；
(b) polypeptide is that the amino acid sequence in (a) is spread out by replacing, missing or adding one or several amino acid by (a)
Raw polypeptide.
(c) polypeptide, with SEQ ID NO:Amino acid sequence shown in 1 has at least 70% sequence identity.
2. enzymatic compositions as described in claim 1, wherein the lipase and SEQ ID NO:Amino acid sequence shown in 1
Sequence at least 80%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98% or at least 99% is same
One property.
3. the enzymatic compositions as described in any one of the claims, wherein the lipase is originated from humicola lanuginosa.
4. the enzymatic compositions as described in any one of the claims, wherein the lipase is humicola lanuginosa lipase.
5. the enzymatic compositions as described in any one of the claims, wherein the lipase is originated from thin cotton like humicola lanuginosa.
6. the enzymatic compositions as described in any one of the claims, wherein the lipase is to dredge cotton like humicola lanuginosa fat
Enzyme.
7. the enzymatic compositions as described in any one of the claims, further contain maltogenic amylase.
8. the enzymatic compositions as described in any one of the claims, are used for flour improver.
9. the enzymatic compositions as described in any one of the claims, are used for modifier for steamed bread.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331742A (en) * | 1998-11-27 | 2002-01-16 | 诺维信公司 | Lipolytic enzyme varints |
| CN101374947A (en) * | 2006-01-23 | 2009-02-25 | 诺维信公司 | Polypeptides having lipase activity and polynucleotides encoding the same |
| CN103371426A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Preservative whitening steamed bread, use method thereof and steamed bread containing same |
| CN104509558A (en) * | 2013-12-25 | 2015-04-15 | 柳州爱格富食品科技股份有限公司 | Frozen dough modifying agent |
-
2017
- 2017-02-27 CN CN201710108423.9A patent/CN108497298A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331742A (en) * | 1998-11-27 | 2002-01-16 | 诺维信公司 | Lipolytic enzyme varints |
| CN101374947A (en) * | 2006-01-23 | 2009-02-25 | 诺维信公司 | Polypeptides having lipase activity and polynucleotides encoding the same |
| CN103371426A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Preservative whitening steamed bread, use method thereof and steamed bread containing same |
| CN104509558A (en) * | 2013-12-25 | 2015-04-15 | 柳州爱格富食品科技股份有限公司 | Frozen dough modifying agent |
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