JP2622563B2 - Improved flour - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to improved flours, and more particularly to improved flours having excellent baking properties.

[Conventional technology and its problems]

BACKGROUND ART Conventionally, improvers such as potassium bromate, L-ascorbic acid, and soybean lipoxygenase have been added to wheat flour for bread making in order to improve bread making characteristics. Among them, soybean lipoxygenase has the effect of whitening the dough by an oxidation reaction to improve the texture of the dough, and producing bread having a white inner phase and good film elongation.

However, the soybean lipoxygenase conventionally marketed as a bread improving agent has a peculiar off-odor, which has a disadvantage that the quality of bread is deteriorated.

[Means for solving the problem]

In such a situation, the present inventor added wheat lipoxygenase, which is known to be present in wheat endosperm or germ, to wheat flour in a certain amount, thereby having excellent bread-making properties and having no off-flavor. Thus, the present inventors have found that isozyme L-3 has particularly excellent effects among wheat lipoxygenases, and completed the present invention.

That is, the present invention provides an improved wheat flour characterized by adding 50 to 500 units of wheat lipoxygenase isozyme L-3 per 1 g of flour.

In general, wheat lipoxygenase is produced, for example, by using wheat endosperm or germ as a raw material, defatting with acetone or the like, salting out a solution extracted with a buffer using ammonium sulfate, and then dialyzing it.

It is known that wheat lipoxygenase has three types of isozymes, L-1, L-2 and L-3, and it is essential to use L-3 among them in the present invention.

Isolation of such an isozyme can be performed, for example, by adding DEAE-Sepharose CL-6 to the lipoxygenase obtained as described above.
B, ion exchange resin column such as CM Sepharose CL-6B,
It is carried out by using a gel permeation column such as Cefacryl S-200 alone or in an appropriate combination. For example, when a column of DEAE-Sepharose CL-6B is used to elute by increasing the ionic strength in order, the isozymes elute in the order of L-1, L-2, L-3. The content of each of the L-1, L-2, and L-3 isozymes in the lipoxygenase varies depending on the wheat cultivar, harvest condition, and collection site, but is 1: 1: 1 to 1: 1: 3

Wheat lipoxygeners are added to the improved flour of the present invention in an amount of 50 to 500 units, preferably 100 to 300 units, per gram of isozyme L-3 flour. If the addition amount is less than 50 units, a sufficient bread-making improvement effect cannot be imparted to flour. If the addition amount exceeds 500 units, the dough becomes too tight and bread-making properties such as a decrease in bread volume deteriorate. Normally, flour contains about 20 to 50 units of wheat lipoxygenase per gram, but the effect of the present invention is exerted by newly adding 50 to 500 units of wheat lipoxygenase isozyme L-3 per gram of flour. Is what is done.

As a method for adding wheat lipoxygenase isozyme L-3, it is only necessary to mix a predetermined amount in a powder state.

Known additives such as an emulsifier, an oxidizing agent, a reducing agent and the like can be added to the flour of the present invention as long as the properties are not impaired.

[Action and effect of the invention]

The improved flour of the present invention has the effect of improving the dough during baking and the like, and has excellent bread making suitability such as improvement of bread volume and whiteness of the inner phase of bread. It is suitable for bread making because there is no baking.

〔Example〕

 Next, the present invention will be described with reference to Reference Examples and Examples.

Reference Example (1) A wheat germ was defatted with acetone, and a liquid extracted from the defatted germ with a 50 mM acetate buffer (pH 4.5) was used for 25-40.
Salted out with% saturated ammonium sulfate. The obtained salted-out product was dissolved in 10 mM phosphate buffer (pH 7.0), and dialyzed with the buffer to obtain a wheat lipoxygenase solution.

(2) Use the dialysate obtained in (1) with DEAE-Sepharose CL-
The mixture was applied to a column packed with 6B, and the wheat lipoxygenase isozyme was subjected to L-
Elution was performed in the order of 1, L-2 and L-3. Each isozyme again
After dialysis and desalting with 50 mM buffer acetate (pH 5.5), the solution was applied to a column packed with CM Sepharose CL-6B and eluted by increasing the concentration of sodium chloride. Further, each isozyme was dialyzed against 100 mM phosphate buffer, and then subjected to gel filtration using Cefacryl S-200.
It was subjected to E-Sepharose CL-6B to obtain a purified product. DEAE−
FIG. 1 shows the results of the elution of isozymes by Sepharose CL-6B.

The measurement of protein and the activity of lipoxygenase were performed by the following methods.

Measurement of protein amount The measurement was carried out by measuring the absorbance at a wavelength of 280 nm using a spectrophotometer (manufactured by Hitachi, Ltd., electrophotometer 220A). In FIG. Indicated by

Lipoxygenase activity was determined by the method of Kenneth Surrey [Sp
ectrophotometric Method for Determination of Lipox
30 , 65 (1964)]. That is, Tween 20 0.12 ml as a substrate solution,
2.5 ml of 50 mM phosphate buffer (pH 7.0), 0.32 m of 1N NaOH
l, and 100 μl of linoleic acid (purity 99% or more) were dissolved by ultrasonication with stirring in a stream of nitrogen gas, and when the mixture became transparent, 50 mM phosphate buffer (pH 7.0) was added to reduce the total amount to 5 μl.
Store at 4 ° C as 0 ml. 50 mM acetate buffer (pH 5.
2) Incubate 2.5 ml, 90 μl of the substrate solution, and 5 μm of the measurement sample solution at 25 ° C., add the measurement sample solution to the mixture of the buffer solution and the substrate solution, and start the reaction. The change in the absorbance (234 nm) for one minute at this time was defined as the activity (unit). In FIG. Indicated by

The obtained isozymes L-1, L-2 and L-
3 was confirmed to be a single band by SDS electrophoresis.

Test Example 1 (1) 100 units of wheat lipoxygenase and wheat lipoxygenase isozyme L-1, L-2, L per 1 g of flour
Wheat flour to which -3 or soybean lipoxygenase was added was prepared.

(2) Bread was made using the obtained flour by the straight method, and their bread making characteristics were evaluated.

<Bread making method (straight method)> Flour 300g Water 231ml Yeast 6g Salt 4.5g Sugar 9g Shortening 6g Put the above sample in a mixing bowl, low speed 1 minute, high speed 5
Minute mixing. The mixed dough was put in a bowl, fermented at a temperature of 27 ° C. and a humidity of 75% for 90 minutes, punched, and further fermented for 30 minutes. The fermented dough was split in two, rounded and benched for 20 minutes. After that, it was shaped, packed in a mold, and proofed in an atmosphere at a temperature of 37 ° C and a humidity of 85%. Then, it baked for 30 minutes at the calcination temperature of 215 degreeC.

<Results> Table 2 shows the obtained results. The evaluation criteria were shown in Table 1 by the average score of 10 panelists.

Table 2 shows that the improved wheat flour of the present invention exhibited superior baking properties as compared to the case where no addition was made and the case where soybean lipoxygenase was added. In particular, the bread making characteristics of wheat to which wheat lipoxygenase isozyme L-3 was added were extremely excellent.

Example 1 Wheat lipoxygenase isozyme L- / g of flour
3 to 20 to 600 units were added to prepare flour. Using the obtained flour, bread was produced by the straight method in the same manner as in Test Example 1, and the characteristics were evaluated. The result is the third
It is shown in the table.

[Brief description of the drawings]

FIG. 1 is a drawing showing the results of elution of DEAE-Sepharose CL-6B by an ion exchange column in Reference Example.

Claims (2)

(57) [Claims] 1. Wheat lipoxygenase isozyme L-3
Characterized in that 50 to 500 units are added per 1 g of flour. 2. The improved wheat flour according to claim 1, wherein the wheat lipoxygenase is wheat lipoxygenase isozyme L-3.