Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
  • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
  • C12Y101/03004—Glucose oxidase (1.1.3.4)
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
  • A21D2/264—Vegetable proteins
  • A21D2/265—Vegetable proteins from cereals, flour, bran
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
  • A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
  • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
  • C12Y101/03005—Hexose oxidase (1.1.3.5)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
  • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
  • C12Y101/0301—Pyranose oxidase (1.1.3.10)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y103/00—Oxidoreductases acting on the CH-CH group of donors (1.3)
  • C12Y103/03—Oxidoreductases acting on the CH-CH group of donors (1.3) with oxygen as acceptor (1.3.3)
  • C12Y103/03005—Bilirubin oxidase (1.3.3.5)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y104/00—Oxidoreductases acting on the CH-NH2 group of donors (1.4)
  • C12Y104/03—Oxidoreductases acting on the CH-NH2 group of donors (1.4) with oxygen as acceptor (1.4.3)
  • C12Y104/03002—L-Amino-acid oxidase (1.4.3.2)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
  • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
  • C12Y110/03002—Laccase (1.10.3.2)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
  • C12Y111/01—Peroxidases (1.11.1)
  • C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase

Definitions

• the present invention relates to the field of flour separation.
• the invention discloses a method for the separation of flour, in particular wheat flour, compositions for the separation of flour and the use thereof. Further the invention relates to a fraction consisting essentially of gluten, and a product comprising said fraction.
• Flour may be separated into fractions of starch, gluten and fibres.
• the very nature of the flour protein, i.e., gluten as being water insoluble presents a challenge desirable to overcome.
• Gluten consists primarily of the proteins, glutenin and gliadin. Upon hydration and during processing gliadin and glutenin interact to form a network. Proteins of wheat flour form a network with disulphide bridges (S-S-bridges) . The network is stronger, the more sulphur bridges are present. The network entraps carbon dioxide formed during fermentation creating the characteristic elasticity of the wheat flour dough. The elastic properties of gluten are due to the glutenin fraction and the viscous properties come from the gliadin fraction. It is therefore a fact that the quality of the flour for the purpose of baking is highly dependent on the amount of gluten contained in the flour. Gluten may be added to flour of poor quality to improve the baking properties of the flour. Prior art attempts to separate wheat flour have been made.
• Christophersen et al (Christophersen, C, Andersen, E., Jakobsen, T. S., and Wagner, P., Starch/Starke, 1997, 49, pp. 5-12) describe the successful use of a xylanase to im- prove the yield of gluten and starch, without apparent negative effects on the gluten quality.
• gluten fractions from prior art processes of flour separation having a high content of pure protein, such as gluten fractions consist- ing essentially of gluten, having a very low content of starch or fibres of the xylan or arabinoxylan type.
• the invention in another aspect relates to a method for the separation of flour into one gluten fraction and at least one other fraction, comprising the steps of: a) mixing the flour and a liquid and at least one oxidoreductase enzyme obtaining a dough, b) separating the dough into a fraction comprising gluten and at least one other fraction, c) recovering at least the gluten fraction.
• the method can also be carried out as described above where the oxidoreductase (s) in question is (are) added to the (dry) flour. If the oxidoreductase (s) in question has (have) been added to the flour the oxidoreductase (s) has (have) time to react with 0 2 (e.g., from the air or by addition of pure 0 2 ) to provide a flour composition with the desired gluten quality.
• 0 2 e.g., from the air or by addition of pure 0 2
• the present invention permits the separation of gluten from any quality of flour, in particular wheat flour, even from flour of poor quality, such as flour used for fodder.
• advantages of the invention may include improved yields, more pure gluten and/or higher quality of gluten.
• the present method an improved separation of flour, in particular wheat flour, is obtained.
• the improvement in the separation of the flour increases the yield of gluten and starch fractions by providing a more efficient method of sepa- ration.
• the separated gluten is of a higher quality, (i.e. less contaminated with other flour components, such as starch or fibres) than gluten fractions obtained according to the prior art.
• the invention relates to a composition for the separation of flour, in particular wheat flour, into one gluten fraction, and at least one other fraction, comprising at least one oxidoreductase enzyme .
• compositions of the invention may be used for the separation of flour, in particular wheat flour.
• the invention relates to a flour composition comprising any of the oxidoreductases mentioned below.
• the gluten fraction obtained may be added to flour to increase the gluten content, such as to enhance poor quality flour, and thereby improving the baking quality of the flour.
• Fig. 1 shows an example of the steps of a process on wheat flour for preparation of a dough, starch extraction and the separation on sieves.
• Fig. 2 shows an example of the steps of a process on wheat flour for preparation of a homogenized batter (thinned dough) and separation by the means of a decanter centrifuge.
• the present invention reveals a method for the improved separation of flour, in particular wheat flour, into starch and gluten by using oxidoreductase enzymes, whereby gluten of a high quality is obtained.
• the two main components of flour such as wheat flour
• gluten and starch After separation the vitality of gluten is preserved due to controlled drying. When hydrated, the dried gluten must possess the same vitality as the fresh gluten.
• the vitality of the separated gluten may be determined by the means of gluten vitality tests, such as the farinograph test, or the SDS (sodium dodecyl sulphate) sedimentation test used to deter- mine the degree of denaturation of the gluten. The denaturation of the gluten may occur during the drying step, and great care must therefore be taken to ensure a gentle drying procedure.
• a further parameter correlating to the vitality of gluten is the protein dry matter ratio, describing the purity of the gluten.
• the term "protein” is meant to equal the term "gluten” .
• the purity of the gluten may be determined by applying the Kjeldahl analysis, and a dry matter determination analysis.
• Gluten may be used in the food industry, such as in bakery products, pet foods, meat products and as mentioned above in flour fortification.
• the gluten creates a visco-elastical dough ball, having good elasticity and extensibility properties, and that it is capable of cohering to a wide variety of products, thereby improving texture, strength and nutritional content of the food item in question.
• a high vitality of gluten is corre- lated with a high baking quality, i.e., a high bread volume.
• a high baking quality i.e., a high bread volume.
• a gluten fraction consisting essentially of gluten, i.e., higher purity of gluten fraction.
• the term "consists essentially of” is meant to define a fraction wherein the content of gluten is at least 80 % protein of dry matter.
• the gluten content is at least 90%, more preferred 95%, even more preferred 97% protein of dry matter, even more preferred 99 protein of dry matter, and in an even most preferred embodiment the gluten frac- tion is consisting of protein only (i.e., gluten only - 100%) .
• the method of the invention additionally provides for an increased yield of gluten from, e.g., wheat independent of the crop variety. The method may be applied to any kind of crop. However, espe- cially contemplated are wheat, but also crops such as corn, rice, sorghum bean, barley, rye, or fruit hulls are contemplated.
• Wheat Modern wheat varieties are classified as winter wheat and spring wheat.
• Wheat varieties may be hard grained or soft grained.
• Hard grained varieties normally have a large content of gluten.
• the flour of the latter varieties is preferably used in the baking industry for making products, such as bread.
• the flour thereof may be used for the production of cakes, biscuits, and fodder.
• Durum wheat is hard grained and the flour is used for pasta products.
• Wheat in general may also be used for the manufacture of beer and whiskey. Independent of the wheat variety the present method has improved the gluten yield obtainable from said soft varieties.
• gluten another main wheat component is starch.
• Grade-A starch has a particle size of 20-35 microns and grade-B starch has a particle size of 2-10 microns.
• Grade-A starch is a versatile product providing strength and a pleasing texture to a variety of foods. Low levels of protein and fibre insure that grade-A starch gelatinise at low temperatures producing a smooth paste. The paste may be applied to foods such as, baby food, soups, sauces, gravies, sour cream, and dips.
• Grade-B starch has a higher protein content and a lower den- sity. Application of starches
• starches there are a vast number of areas in which starches may be applied, such as in glucose syrup production and in sweetening production in general.
• At least one other fraction is obtained, said fraction comprising starch and optionally other wheat constituents, such as fibres.
• the at least one other fraction consists essentially of no gluten.
• the other fraction (s) of the present invention consist of essentially no gluten.
• the gluten content in the other fractions are less than 20%, preferably less than 10%.
• at least two fractions are obtained, one of said other fractions being a starch fraction.
• the starch fraction is substantially free of gluten and also substantially free of wheat constituents, being an essentially pure starch fraction.
• the method is conducted by mixing flour, in particular wheat flour, and a liquid, said liquid being acceptable in products intended for animal and human consumption, and an oxidoreductase enzyme.
• the mixing may be carried out using any suitable method known in the art, which may be by the use of an electrically operated mixer.
• water is preferred as a liquid.
• the mixing may be conducted by mixing the flour and the enzyme in a first step, followed by the addition of the liquid.
• the enzyme (s) of the invention may be in a dry form or in a liquid form, and may be applied to the flour as such, dependent on the requirement of the timing of the separation process as described below.
• the flour is mixed with the enzyme (s) in a dry form. This method allows for the preparation of flour and enzyme (s) mixture that may not be further processed immediately after mixing, but may in fact be kept for use at a later point in time.
• the liquid may be added to the flour and enzyme (s) mixture .
• the flour may be mixed with the enzyme (s) in a liquid form.
• the enzyme reaction (s) may begin immediately after the mixing, and may thus be fully complete by the time the flour separation process is meant to continue by, in a second step, adding the liquid.
• the holding time for the flour and enzyme mixture may be up to 3 months, such as up to six months, or longer dependent on the type of enzymes applied and physical parameters, such as storage conditions, humidity and temperature.
• the resting time may be minimised, preferably eliminated once the actual separation process begins, due to the fact that the enzyme reaction by then may be partly or fully completed, again dependent on the parameters mentioned above.
• the flour and the liquid are mixed in a first step obtaining a slurry, and whereto in a second step the enzyme (s) are added.
• the flour mixture i.e., flour and enzymes
• the enzyme preparation may be a dry product, e.g., a non-dusting granulate, whereas in the latter case the enzyme preparation may be in liquid form.
• step a) may comprise mixing the flour and a liquid obtaining a dough, resting the dough, and adding at least one oxidoreductase enzyme to the dough.
• the time needed for resting the dough may be any suitable time.
• the resting time may be dependent upon the method chosen to mechanically process the dough for the purpose of obtaining individual fractions of gluten and starch, or it may depend upon the crop (e.g., wheat) variety used.
• step a) may comprise mixing the flour and a liquid and the at least one oxidoreductase enzyme obtaining a dough, followed by resting the dough prior to the separating step b) of the invention.
• the dough is diluted prior to the separating step b) .
• the dilution of the dough may be in the order of 1.5:1, preferably 2:1.
• the term “dough” in the present context is meant to be distinguished from the term “batter” , the latter containing more liquid than dough, such as 3 to 4 times more liquid than dough. Accordingly, the diluted dough of the invention may be referred to as batter.
• the term “oxidoreductase” includes enzymes capable of creating S-S (sulphur-sulphur) bridges in gluten, or making reduction and exchange between chains thereby creating a network.
• the oxidation reaction is as follows: SH-0 2 -» S-S and the reduction reaction is as follows: S-S — SH.
• the enzymatic activity of the enzymes according to the invention may be determined by standard assays.
• the enzymes may be selected from the group consisting of Peroxidase (EC 1.11.1.7), Tyrosinase (EC 1.14.18.1), Catechol oxidase (1.10.3.1), Laccase (EC 1.10.3.2), Bilirubin oxidase (EC 1.3.3.5), (Glutathione oxidase Sulfhydryl oxidase (EC 1.8.3.3), Glucose oxidase (EC 1.1.3.4), Pyranose oxidase (EC 1.1.3.10), Hexose oxidase (EC 1.1.3.5), L-amino acid oxidase (EC 1.4.3.2), Lysyl oxidase (EC 1.4.3.13), xylitol oxidase, galactose oxidase (E.C. 1.1.3.9), alcohol oxidase (E.C. 1.1.3.13) alone or in combination.
• the oxidoreductase (s)
• the enzymes may be applied alone or in combination.
• the enzymes of the invention may be applied to the flour mixture alone or the enzymes may be applied in combination with another enzyme, such as an enzyme selected from the group consisting of hemicellulase, cellulase, xylanase, proteases or de- hydrogenases .
• the pH value is preferably within a range suitable for the enzymatic activity.
• the dough has a pH value of between 4.5 and 8.0, preferably between 5.0 and 6.5. It is preferred that the pH is the non-regulated pH of the slurry and dough, and that no pH regulators are added .
• the temperature of the dough or slurry is preferably between 10-60°C, more pref- erably between 20-50°C, and most preferably between 35-45°C.
• the dough obtained is subjected to a separating step.
• the separating step may be conducted by a variety of methods suitable for the separation of the dough of the inven- tion, i.e., the separating method may rely on differences in particle size between gluten and starch (fibres) and thus rely on particle weight.
• the dough is separated by the means of centrifugation. According to this method the dough is centrifuged thereby obtaining a heavy phase containing pure starch and a free flowing light phase containing the gluten.
• the separating process is performed by the means of screening.
• the screening may be conducted by arranging at least a gluten screen, for obtaining the gluten fraction.
• the screen size may vary dependent on the nature of the material to be screened.
• the screen for gluten may have the size of 500 ⁇ , or 400 ⁇ , or 200 ⁇ , or 125 ⁇ .
• the screening method may furthermore comprise two or more screens, the first for gluten, and the other (s) for one or more starch fractions and/or fibre fractions .
• the screens are adapted to the gluten particle size, which is regulated by the enzymatic treatment during the mixing step.
• the screening method is preferably conducted with diluted dough, whereby the starch and fibres are washed through the gluten particle network, leaving the gluten particles on the first screen.
• the separating process is performed by the means of decanting.
• the decanting process may begin by homogenising the batter in a ho- mogeniser. Here shear forces break up the matrix. After this the mixture is passed through a decanter centrifuge capable of separating the dough into distinct phases, such as starch and gluten phases .
• the gluten phase may be further processed by additional washing and centrifugation or screening.
• Yet another method of separating according to the invention may be air classification.
• the wheat flour is separated into fractions, i.e. starch and gluten, by passing the flour through a spiral air stream.
• the particles in the flour will separate according to size, resulting in starch and gluten fractions.
• This method may advantageously be applied to the separation of the stored flour and enzyme (s) mixture de- scribed earlier.
• separating process is by the means of a hydrocyclone .
• the diluted mixture is applied to the top of a static cone shaped container.
• the mixture is rotating inside the con- tainer and the heavier particles will settle in the lower fraction of the mixture, whereas the lighter particles will be present in the top fraction of the mixture.
• the methods applied for the separating process may be one method, or it may be a combination of more processes.
• the separating step is followed by a recovering step, wherein the gluten fraction is recovered.
• the gluten fraction thus obtained may be kept as a suspension of gluten in a liquid or it may subsequently be dried.
• the latter provides for the option of processing and storing the gluten for later purposes.
• the drying step is especially crucial for the conservation of the gluten properties. Too forceful a drying process may result in a considerable loss in gluten quality.
• the gluten may be dried in a ring dryer, or it may be dried in a fluid bed dryer.
• the wet gluten is fed into a ring duct after a size reduction in a disintegrator.
• the gluten is mixed with circulating gluten particles that are already partially dried. Dried gluten particles are removed from the ring by a manifold.
• the principle behind the fluid bed dryer is similar to the ring dryer, except the fluid bed dryer is arranged horizontally and air is entering the bed from below.
• At least one starch fraction is obtained, which fraction (s) may be further processed as applicable .
• the present invention further relates to a composition for the separation of wheat flour into one gluten fraction and at least one other fraction, comprising at least one oxidoreductase enzyme .
• composition is preferably suitable for mixing with the flour as described above.
• the composition may comprise any of the oxidoreductase enzymes described above alone or in combination.
• the composition may comprise at least one other enzyme.
• Said other enzyme may be an enzyme for en- hancing the gluten separation, e.g., an enzyme with affinity to the non-starch carbohydrate fractions, fibres or soluble arabi- noxylan fractions.
• composition according to the invention is dependent upon the type of flour used for the separation, and upon the purpose of the application of gluten obtained by the invention.
• the enzymes may be from fungal (including filamentous fungi and yeasts) or bacterial origin.
• the enzymes may be derived from the bacterial strain (s) of strains of the order Actinomycetales, e.g., Streptomyces spheroides (ATTC 23965) , Streptomyces thermoviolaceus (IFO 12382) or Streptoverticillum verticilliu ssp. verticillium; strains of Bacillus sp .
• s bacterial strain of strains of the order Actinomycetales, e.g., Streptomyces spheroides (ATTC 23965) , Streptomyces thermoviolaceus (IFO 12382) or Streptoverticillum verticilliu ssp. verticillium; strains of Bacillus sp .
• Bacillus pumilus ATCC 12905
• Bacillus stearothermophilus Rhodobacter sphaeroides
• Rhodomonas palustri Streptococcus lactis
• Pseudomonas purrocinia ATCC 15958
• Pseudomonas fluorescens NRRL B-ll
• strains of Myxococcus sp . e.g., M. virescens .
• the enzymes may be derived from the fungi strains belonging to the subdivision: Deuteromycotina, class Hypho- mycetes, e.g., Fusarium, Humicola, Tricoderma, Myrothecium, Ver- ticillum, Arthromyces, Caldariomyces , Ulocladium, Embellisia,
• microsporus IFO 8371
• Coprinus macrorhizus Phanerochaete chrysosporium (e.g. NA-12) or Trametes (previously called Polyporus) , e . g . , T. versicolor ⁇ e . g . , PR4 28 -A)
• strains belonging to the subdivision Zygomycotina, class Mycoraceae e.g., Rhizopu ⁇ or Mucor, in particular Mucor hiemalis .
• the laccase may be derived from a fungi such as Collybia, Fomes, Lentinus, Pleurotus , Aspergillu ⁇ , Neurospora, Podospora , Phle- bia, e . g. , P. radiata (WO 92/01046), Coriolus sp . , e . g. C. hir- si tus (JP 2-238885) , or Botrytis .
• a fungi such as Collybia, Fomes, Lentinus, Pleurotus , Aspergillu ⁇ , Neurospora, Podospora , Phle- bia, e . g. , P. radiata (WO 92/01046), Coriolus sp . , e . g. C. hir- si tus (JP 2-238885) , or Botrytis .
• laccases are the laccases derived from a strain of Polyporus sp., in particular a strain of Polyporus pinsi tus or Polyporus versicolor, or a strain of Myceliophthora sp., e . g. , M. thermophila or a strain of Rhizocto- nia sp., in particular a strain of Rhizoctonia praticola or Rhizoctonia solani , or a strain of a Rhus sp., in particular .Rhus verni ci fera .
• the enzyme is a microbial laccase derived from a strain of genus Myceliophthora, such as a strain of the species Myceliophthora thermophila, e . g . , the purified laccase described in WO 95/33836 from Novo Nordisk, which is hereby incorporated by reference.
• the enzyme is a laccase derived from a strain of the genus Polyporus, such as a strain of the species P. pinsi tus laccase, especially the purified laccase described in WO 96/00290 from Novo Nordisk.
• laccases include a Scytalidium sp . laccase, such as the S . thermophilium laccase described in WO 95/33837 (from Novo Nordisk Biotech inc.) or a Pyricularia sp . laccase, such as the Pyricularia oryzae laccase which can be purchased from SIGMA under the trade name SIGMA no. L5510, or a Coprinus sp. laccase, such as a C. cinereus laccase, especially a C. cinereus IFO 30116 laccase, or a Rhizoctonia sp . laccase, such as a Rh . so- lani laccase, especially the neutral Rh . solani laccase described WO 95/07988 (from Novo Nordisk A/S) having a pH optimum in the range from 6.0 to 8.5.
• Laccase may be added in an effective amount.
• the laccase may be the above- mentioned Polyporus pinsi tus laccase.
• a laccase may preferably be added in an amount of from 0.1 to 50 LACU/g DS flour, more preferably 0.2-10 LACU/g DS flour, even more preferably 0.5-5 LACU/g DS flour.
• Bilirubin oxidases may be derived from a strain of Myrothecium sp . , such as M. verrucaria . Bilirubin oxidase may be added in an effective amount.
• L-amino acid oxidase may be derived from a starin of Tri - choderma sp . such as Trichoderma harzianum, such as the L-amino acid oxidase described in WO 94/25574 (from Novo Nordisk A/S) , or Trichoderma viride . L-amino acid oxidase may be added in an effective amount.
• a suitable glucose oxidase may originate from Aspergillus sp., such as a strain of Aspergillus niger, or from a strain of 5 Cladosporium sp . in particular Cladosporium oxysporum, especially Cl . oxysporum CBS 163 described in WO 95/29996 (from Novo Nordisk A/S) .
• Glucose oxidase may be added in an effective amount. As shown in the examples below the glucose oxidase may be derived o from Aspergillus niger. Glucose oxidase may preferably be added in amounts of 0.001-10,000 GODU/g DS flour, more preferably from 0.005-5,000 GODU/g DS flour, even more preferably from 0.01-2,000 GODU/g DS flour.
• a hexose oxidases may be derived from the red sea-weed Chondrus crispus (commonly known as Irish moss) (Sullivan and Ikawa, (1973), Biochim. Biophys . Acts, 309, p. 11-22; Ikawa, (1982), Meth. in Enzymol . 89, carbohydrate metabolism part D,
• oxidises a broad spectrum of carbohydrates, such as D- glucose, D-galactose, maltose, cellobiose, lactose, D-glucose 6- phasphate, D-mannose, 2-deoxy-D-glucole, 2-deoxy-D-galactose, D- fucase, D-glucurnic acid, and D-xylose.
• carbohydrates such as D- glucose, D-galactose, maltose, cellobiose, lactose, D-glucose 6- phasphate, D-mannose, 2-deoxy-D-glucole, 2-deoxy-D-galactose, D- fucase, D-glucurnic acid, and D-xylose.
• red sea-weed Iridophycus flaccidum produces easily extractable hexose oxi-
• xylitol oxidase Another relevant oxidoreductase is xylitol oxidase (see, e.g., JP 80892242), which oxidises xylitol, D-sorbitol, D- galactitol, D-mannitol and D-arabinitol in the presence of oxy- gen.
• a xylitol oxidase can be obtained from strains of Streptomyces sp. ( e . g. , Streptomyces IKD472, FERM P-14339) .
• Xylitol Oxidase may be added in an effective amount.
• Sulfhydryl oxidase Glutathione oxidases or Sulfhydryl oxidases may be derived from Calodon and Cortinarius sp . (US patent no. 4,610,963); or a sulfhydryl oxidase from Aspergillus, in particular A . niger (US patent no. 5,529,926 and EP 321 811-A1) , Aspergillus awamori or Aspergills sojae; or Penicillium, in particular Penicillium ochrochloron .
• Sulfhydryl oxidase may be added in an effective amount. As shown in the examples below the sulfdryl oxidase may be derived from Penicillium ochrochloron . Sulfhydryl oxidase may preferably be added in amounts of 0.001-5 milli SOX/ g DS flour, more preferably from 0.01-3 milli SOX/g DS flour, even more preferably from 0.1-2 milli SOX/g DS flour.
• pyranose oxidases as described in JP 61177986 and include pyranose oxidases derived from strains of the genera Irpex, such as a strain from the species Irpex lacteus; Auricu- lariea, such as a strain of the species Auricularia polytricha , in particular Auricularia polytricha (FERM-P 7119) , Coprinus , such as a strain of the species Coprinus micaceus, in particular Coprinus micaceus ATCC 20122; and Trametes, such as a strain of the species Trametes cinnajbarinus, in particular Trametes cinna bar inus IFO 6139. Pyronose oxidase may be added in an effective amount.
• the peroxidase may be derived from plants ⁇ e . g. , horseradish peroxidase) or microorganisms including fungi and bacteria such as a strain of Coprinus sp . , such as Coprinus cinereus or Copri - nus macrorhizus, or bacteria such as Bacillus , such as Bacillus pumilus . Peroxidase may be added in an effective amount.
• the enzymes of the invention may be obtained from the microorganism in question by the use of any suitable technique.
• the enzyme preparation may be obtained by fermenting a microorganism and subsequently isolating the enzyme con- taining preparation from the fermented broth or microorganism by methods known in the art.
• a more preferred embodiment is the use of recombinant DNA techniques as known in the art.
• Such methods normally comprise the cultivation of a host cell transformed with a recombinant DNA vector capable of expressing and carrying a DNA sequence encoding the enzyme in question.
• the host cell is grown in a culture medium under conditions permitting the expression of the enzyme, and is followed by the recovery of the enzyme from the culture.
• the present invention relates to the use of the composition as previously described.
• the obtained gluten may be added to wheat flour of poor quality, i.e., wheat flour having low glu- ten content. Accordingly, flour normally used for products, such as fodder may after fortification with gluten be used for the manufacture of products, such as bread. Consequently, the present invention presents a broadening of the types of avail - able applications for flour having low gluten content.
• the gluten fraction obtained by the method of the invention is applicable in any of the applications mentioned above and in a further aspect the present invention relates to a gluten fraction consisting essentially of gluten and to a product comprising said fraction.
• starches may be used in products of the adhesive, gypsum, paper, corrugating, mining and food industries.
• Starch and starch products may also be used as adhesive compounds, such as in the production of bags and adhesive tapes, laminates and wound tubes, wallpaper and poster glues, abrasive paper.
• Other applications include components of concrete re- tarders, sizing agents for synthetic, natural and mixed yarns in the textile industry, and thickeners for the printing of textiles .
• starch products may be used as disintegration agents in tablets and surgical glove powder.
• the addition of starch increases the strength of the ceramic products.
• Starches may also be applied to detergents for the purpose of being dirt-deposit inhibitors.
• starch solutions may be used as agents to help seal drilling cores and to increase the viscosity of drilling mud and cooling water.
• Yet another application of starch is for the use in water treatment plants serving the purpose of flocculating various aqueous suspensions .
• a further application is in the plastic industry, wherein starches may be used to improve the biological degradation of plastic products.
• Wheat starch blasting is a user-friendly blasting process wherein wheat starch can be used in systems designed for plastic media blasting (PMB) , as well as systems specifically designed for wheat starch blasting.
• the wheat starch abrasive media is a crystallised form of wheat starch that is non-toxic, biodegradable, and made from renewable resources. The media is similar in appearance to plastic media, except that it is softer.
• Wheat starch is a plentiful natural resource that is biodegradable. Waste generated from this process may be treated in a bio-reactor using amylase enzymes.
• the wheat starch blasting process may be used for removing coatings from both metallic and composite materi- als. This process is easy to control. It may be used to selectively remove from one and up to all coating layers. Wheat starch blasting does not cause fatigue to the substrate surface, and it allows for moderate stripping rates, whilst maintaining a gentle stripping action.
• Polyporus pinsi tus laccase Disclosed in WO96/00290 from Novo Nordisk (available on request from Novo Nordisk, Denmark) Aspergillus niger glucose oxidase (available on request from Novo Nordisk, Denmark) .
• Penicillium ochrochloron sulfdryl oxidase available from Novo Nordiks, Denmark
• Glutomatic ® System Perten
• One sulfhydryl oxidase Unit is the amount of enzyme re- quired to deplete 1 micromole of 0 2 per minute from an assay mixture containing 30 mM L-cystein in 100 mM sodium phosphate at pH 6.0 and a temperature of 30°C.
• the oxygen was measured with an oxygen electrode conneted to an Oxi 3000 Oximeter
• LACU Polyporus Laccase Activity
• Laccase activity is determined from the oxidation of syrin- galdazin under aerobic conditions.
• the violet colour produced is photometered at 530 nm.
• the analytical conditions are 19 micro M syringaldazin, 23.2 mM acetate buffer, pH 5.5, 30°C, 1 minute reaction time.
• 1 laccase unit (LACU) is the amount of enzyme that catalyses the conversion of 1.0 micro mole syringaldazin per minute under these conditions.
• 1 GODU is defined as the amount of enzyme which, under standard conditions, catalyses the formation of 1 micromole of H 2 0 2 per minute.
• the analytic method AF266 is available upon request from Novo Nordisk A/S) . Determination of peroxidase activity units (POXU)
• Peroxidase activity is measured in POXU/ml .
• (1 POXU (peroxidase unit) is defined as the amount of enzyme that catalyses the conversion of 1 micro mole H 2 0 2 per minute in a system where 2, 2 ' -azinobis [3-ethylbenzothiazoline-6-sulfonate] is oxidised in the presence of 1 mM H 2 0 2 , pH 7.0 , at a temperature of 40°C.)
• the Glutomatic System (Perten Instruments AB, Sweden) consists of Glutomatic 2200 mixing and gluten washing device used for preparing a wet sample of gluten. This sample is at flourmills used for determining gluten quantity and quality quantified as the gluten index by sieve-centrifugation using a Glutomatic Centrifuge 2015. The index value characterizes the gluten as being weak, normal or strong.
• the Glutomatic 2200 gluten washer consists of a washing chamber, and a powerful stirrer. The washing and stirring is performed by continuous addition of water. The wash water including suspended starch particles leaves the washing chamber through an 88 -micron filter at the same continuous flow rate at which fresh water was added.
• the washed piece of gluten was weighed and evaluated visually for elasticity.
• the piece of gluten was freeze-dried using conventional freeze-drying technique and weighed.
• the weight of dried gluten in relation to the weight of the wet gluten sample is equivalent to the dry matter content.
• the dried gluten was grinded to a fine powder using a mortar for 15 minutes, and it was assayed by the micro baking test .
• thermo-equilibrated kettle 25-30°C
• 12.24 g of flour including gluten, the yeast solution, the salt plus sugar solution and water is added (in this order) .
• the kettle is the mixer device for the Micro Mixer type NSI-33R that is used.
• the kettle was mounted on the micro-mixer and kneading is performed for 3.0 minutes .
• Fig. 1 is an illustration of the steps in one of the possible separation processes and Fig. 2 is an example of a decanter process for the separation of wheat flour.
• Example 1 5 kg of wheat flour is mixed with 3.5 L of water having at temperature of 25°C. The enzyme of Polyphenol oxidase - Laccase is added.
• the dough is resting for approximately 8 minutes followed by the addition of 5 L of water.
• the dough suspension is mixed for approximately 18 minutes.
• After mixing the dough suspension is diluted with 4 L of water and is circulated for 20 minutes.
• the diluted dough suspension is then separated on screens by addition of water.
• the fractions obtained are gluten, hemicellulose and starch fractions.
• the enzyme of Polyphenol oxidase-Laccase is added.
• the dough is continuously pumped into a homogeniser at 30-50 bar and is homogenised at a temperature of approximately 35°C.
• the mixture is passed through a decanter centrifuge separating the mixture into a supernatant fraction and a pellet fraction.
• the supernatant comprises the gluten and the pellet comprises the starch.
• the supernatant is kept in a tank at a pH of approximately 7.0, and is then passed onto a 150 ⁇ sieve.
• the gluten of the supernatant is thereby separated from the effluent .
• the wet gluten is freeze dried and milled.
• the A-starch (sediment) is liquefied and subsequently saccharified and made into syrup.
• the washing of the gluten was performed at approximately 22°C.
• Penicillium ochrochloron sulfhydryl oxidase The specific activity of the Penicillium ochrochloron sulfhydryl oxidase was 5.12 SOX/A-280. A preparation having an activity of 6.45 SOX/mL was used. Enzyme treatment, preparation of gluten and baking test are shown in table 2.
• the washing of the gluten was performed at approximately 37.7-38.1°C
• the wet gluten produced by use of sulfhydryl oxidase was found extraordinary elastic when evaluated by the visual test
• Enzyme treatment, preparation of gluten and baking test are shown in table 3.
• the washing of the gluten was performed at 36.1-37.8°C
• the enzyme preparation NovozymTM 771 (batch no. OGN 00002) (Aspergillus niger GOX) was analyzed to 1639 GODU/g according to the internal analyses procedure EAL-SM-0244 (available on request from Novo Nordisk) .

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