JPH01165332A - Improved wheat flour - Google Patents
Improved wheat flourInfo
- Publication number
- JPH01165332A JPH01165332A JP62323280A JP32328087A JPH01165332A JP H01165332 A JPH01165332 A JP H01165332A JP 62323280 A JP62323280 A JP 62323280A JP 32328087 A JP32328087 A JP 32328087A JP H01165332 A JPH01165332 A JP H01165332A
- Authority
- JP
- Japan
- Prior art keywords
- wheat
- flour
- lipoxygenase
- wheat flour
- units
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000209140 Triticum Species 0.000 title claims abstract description 48
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 48
- 235000013312 flour Nutrition 0.000 title claims abstract description 33
- 230000001976 improved effect Effects 0.000 title claims description 10
- 108010044467 Isoenzymes Proteins 0.000 claims abstract description 14
- 102000003820 Lipoxygenases Human genes 0.000 claims description 23
- 108090000128 Lipoxygenases Proteins 0.000 claims description 23
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- 229920002271 DEAE-Sepharose Polymers 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000002523 gelfiltration Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000007853 buffer solution Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000008363 phosphate buffer Substances 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002684 Sepharose Polymers 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000008351 acetate buffer Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 102000004020 Oxygenases Human genes 0.000 description 1
- 108090000417 Oxygenases Proteins 0.000 description 1
- 229920001213 Polysorbate 20 Polymers 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000012506 Sephacryl® Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は改良小麦粉、更に詳細には優れた製ノ９ン特性
を有する改良小麦粉に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an improved wheat flour, and more particularly to an improved wheat flour having excellent flour-making properties.
従来から、製、ｅン用の小麦粉には、製ノ９ン特性を向
上させる目的で臭素酸カリウム、Ｌ−アスコルビン酸、
大豆リポキシゲナーゼ等の改良剤が添加されている。こ
のうち大豆り、７キシグナーゼは、酸化反応によって生
地を白くして生地感を改良し、内相の白い、膜延びの良
いノ９ンを製造できるという作用を有する。Traditionally, wheat flour for baking has been mixed with potassium bromate, L-ascorbic acid,
Modifiers such as soybean lipoxygenase are added. Among these, soybean 7-xygnase has the effect of whitening the dough through an oxidation reaction, improving the texture of the dough, and making it possible to produce non-nine with a white internal phase and a good film spread.
しかし、従来製、Ｑン改良剤として市販されている大豆
リポキシゲナーゼには、独特の異臭があるため、これが
ノ９ンの品質を低下させるという欠点があった。However, conventional soybean lipoxygenase commercially available as a Q-improving agent has a unique off-flavor, which has the disadvantage of degrading the quality of Q-n.
斯かる実状において、本発明者は小麦胚乳や胚芽中に存
在することが知られている小麦リポキシゲナーゼを小麦
粉にある一定量添加すれば、優れた製、Ｑン特性を有し
、かつ異臭のない小麦粉が得られること、更に小麦リー
キシグナーゼの中でもアイソザイムＬ−３が特に優れた
効果を有することを見い出し、本発明を完成した。Under such circumstances, the present inventor has found that if a certain amount of wheat lipoxygenase, which is known to exist in wheat endosperm and germ, is added to wheat flour, it will have excellent product quality and quality characteristics and be free from off-flavors. The present invention was completed based on the discovery that wheat flour can be obtained and that isozyme L-3 has particularly excellent effects among wheat leak signases.
すなわち、本発明は小麦リポキシゲナーゼを小麦粉１ｆ
当シ５０〜５００ユニット添加したことを特徴とする改
良小麦粉を提供するものである。That is, the present invention applies wheat lipoxygenase to wheat flour 1f.
To provide an improved wheat flour characterized in that 50 to 500 units of this flour are added.
本発明において用いられる小麦リポキシゲナーゼは常法
、例えば小麦胚乳や胚芽を原料として、アセトン等によ
シ脱脂後、緩衝液にて抽出した液を硫安を用いて塩析し
、次いでそれを透析することによシ製造される。Wheat lipoxygenase used in the present invention can be obtained by a conventional method, for example, using wheat endosperm or germ as a raw material, defatting it with acetone or the like, extracting the solution with a buffer solution, salting it out using ammonium sulfate, and then dialyzing it. Manufactured by.
また小麦リポキシゲナーゼには３種類のアイソザイム、
Ｌ−１，、Ｌ−２およびＬ−３が存在することが知られ
ているが、このうちＬ−３が特に好ましい。In addition, wheat lipoxygenase has three types of isozymes,
Although L-1, L-2 and L-3 are known to exist, L-3 is particularly preferred.
かかるアイソザイムの分離は例えば、上記の如くして得
られたリポキシゲナーゼにＤＥＡＥ−セファロースＣＬ
−６８．ＣＭセファロースＣＬ−６Ｂ等のイオン交換樹
脂カラム、セファクリルＳ−２００等のグル濾過カラム
などを単独あるいは適宜組み合せて用いることによシ実
施される。例えばＤＥＡＥ−セファロースＣＬ−６Ｂの
カラムを用い、イオン強度を順に上げることによりｍ出
させた場合、アイソザイムはＬ−１、Ｌ−２、Ｌ−３の
順に溶出してくる。そしてリポキシゲナーゼ中のＬ−１
、Ｌ−２，Ｌ−３各アイソザイムの含有量は、小麦の品
種、収穫状態、採取部位によっても異なるがタンノＱり
比で１：１：１〜１：１：３である。Such isozyme separation can be carried out, for example, by adding DEAE-Sepharose CL to the lipoxygenase obtained as described above.
-68. This is carried out by using an ion exchange resin column such as CM Sepharose CL-6B, a glue filtration column such as Sephacryl S-200, etc. alone or in an appropriate combination. For example, when a DEAE-Sepharose CL-6B column is used and the ionic strength is sequentially increased to elute the isozyme, the isozyme is eluted in the order of L-1, L-2, and L-3. and L-1 in lipoxygenase
, L-2, and L-3 isozymes vary depending on the wheat variety, harvest state, and harvesting site, but the tanno-Q ratio is 1:1:1 to 1:1:3.
本発明の改良小麦粉には、小麦リポキシゲナーゼが小麦
粉１ｆ当シ５０〜５００ユニット、好ましくは１００〜
３００ユニット添加される。添加量が５０ユニット未満
では小麦粉に充分な製ノ９ン改良効果を付与することが
できず、５００ユニットを超えると生地がしまシすぎて
、Ｑンの〆リュームが減少する等の製、９ン性が低下す
る。なお、通常小麦粉には１２当り約２０〜５０ユニッ
トの小麦リポキシゲナーゼが含まれているが、本発明の
効果は小麦粉１２当シ５０〜５００ユニットの小麦リポ
キシゲナーゼを新たに添□加することによシ発揮される
ものである。The improved wheat flour of the present invention contains 50 to 500 units of wheat lipoxygenase, preferably 100 to 500 units, per 1f of wheat flour.
300 units are added. If the amount added is less than 50 units, it will not be possible to impart a sufficient improvement effect to the flour, and if it exceeds 500 units, the dough will be too striped and the final volume will be reduced. performance is reduced. Normally, wheat flour contains about 20 to 50 units of wheat lipoxygenase per 12 grams, but the effects of the present invention can be obtained by newly adding 50 to 500 units of wheat lipoxygenase per 12 grams of wheat flour. It is something that can be demonstrated.
小麦リポキシゲナーゼの添加方法としては、粉末状態で
所定量を混合するのみでよい。Wheat lipoxygenase can be added by simply mixing a predetermined amount in powder form.
また本発明の小麦粉にはその特性を損なわない範囲にて
既知の添加剤、例えば乳化剤、酸化剤、還元剤等を添加
することができる。Further, known additives such as emulsifiers, oxidizing agents, reducing agents, etc. can be added to the flour of the present invention within a range that does not impair its properties.
本発明の改良小麦粉は、製、９７時に生地を適度にしめ
る等の改良効果がみられ、さらに、ｅンのボリュームの
向上、ノ９ンの内相の白変の向上等の製、Ｑン適性に優
れておシ、シかも異臭がないため製ノＱン用として好適
である。The improved wheat flour of the present invention has improved effects such as moderately tightening the dough at 97 hours of production, and also improves production and Qn aptitude, such as increasing the volume of e and preventing white discoloration of the internal phase of 97. It is suitable for manufacturing purposes because it has excellent properties and has no odor or odor.
次に参考例および実施例を挙げて本発明を説明する。 Next, the present invention will be explained with reference to reference examples and examples.
参考例
（１）小麦胚芽をアセトンによシ脱脂し、脱脂胚芽から
５０ ｍＭ酢酸ノ々ツファ−（ｐ）１４．５ ）で抽出
した液を２５〜４０％飽和の硫安で塩析した。Reference Example (1) Wheat germ was defatted with acetone, and a liquid extracted from the defatted germ with 50 mM acetic acid (p) 14.5) was salted out with 25-40% saturated ammonium sulfate.
得られた塩析物ｔ”ｌＯｍＭＩＪン酸バッファー（ｐＨ
７，０）に溶かし、同バッファーで透析し、小麦リポキ
シゲナーゼ溶液を得た。The resulting salting out product was dissolved in t”lOmMIJ acid buffer (pH
7,0) and dialyzed against the same buffer to obtain a wheat lipoxygenase solution.
（２）（１）で得た透析液をＤＥＡＥ−セファロースＣ
Ｌ−６Ｂを充填したカラムに供し、塩化ナトリウム溶液
の濃度勾配によって小麦す？キシグナーゼアインザイム
をＬ−１、Ｌ−２，Ｌ−３の順で溶出させた。各アイソ
ザイムを再び５０ｍＭ酢酸バッファー（ｐＨ５，５）で
透析、脱塩後、ＣＭセファロースＣＬ−６Ｂを充填した
カラムに供し、塩化ナトリウムの濃度を高めることによ
シ溶出させた。更にそれぞれのアイソザイムを１００
ｍＭリン酸バッファーで透析後、七フアクリルＳ−２０
０を用いてグル濾過に付し、最後にＤＥＡＥ−セファロ
ースＣＬ−６Ｂに供し、精製品を得た。そのグル濾過の
結果を第１図に示す。(2) Transfer the dialysate obtained in (1) to DEAE-Sepharose C.
It was applied to a column packed with L-6B, and the wheat starch was removed using a concentration gradient of sodium chloride solution. Xignase einzyme was eluted in the order of L-1, L-2, and L-3. Each isozyme was again dialyzed and desalted against 50 mM acetate buffer (pH 5.5), then applied to a column packed with CM Sepharose CL-6B, and eluted by increasing the concentration of sodium chloride. Furthermore, each isozyme is 100
After dialysis with mM phosphate buffer, heptaphalycryl S-20
The product was subjected to gel filtration using 0 and finally subjected to DEAE-Sepharose CL-6B to obtain a purified product. The results of the gel filtration are shown in FIG.
グル濾過にあたって、蛋白量の測定とリポキシゲナーゼ
活性の測定は次の方法によシ実施した。During gel filtration, protein content and lipoxygenase activity were measured by the following method.
■ 蛋白量の測定
波長２８０ ｎｍにおける吸光度を分光光度計（日立製
作所製、エレクトロフォトメータ２２ＯＡ）を用いて測
定することにより行なった。第１図中、−で示す。(2) Measurement of protein content Absorbance at a wavelength of 280 nm was measured using a spectrophotometer (Electrophotometer 22OA, manufactured by Hitachi, Ltd.). In Fig. 1, it is indicated by -.
■ リ？キシゲナーゼ活性はＫｅｎｕｅｔｈ ５ｕｒｖ
ｅｙの方法（Ｓｐｅｃｔｒｏｐｈｏｔｏｍｅｔｒｉｃ
Ｍｅｔｈｏｄ ｆｏｒＤｅｔｅｒｍｉｎａｔｉｏｎ ｏ
ｆ Ｌｉｐｏｘｆｄａｓｅ Ａｃｔｉｖｉｔｙ。■ Ri? Oxygenase activity is determined by Kenneth 5urv
ey method (Spectrophotometric
Method for Determination o
f Lipoxfdase Activity.
Ｐｌａｎｔ Ｐｈｙｓｉｏｌ、 ３０ 、６５ （１９
６４） ） に従って測定した。すなわち、基質液と
してＴｗｅ ｅ ｎ２０ ０、１２ ｒｄ、５０ ｍＭ
リン酸バッファー（ｐＨ７，０） ２．５ ｄ 、Ｉ
Ｎ ＮａＯＨ０，３２ｍ 、およびリノール酸（純度９
９％以上）１９０μｔを窒素ガス気流中攪拌下超音波処
理して溶解させ、透明になった時点で５０ｍＭリン酸バ
ッファー（ｐＨ７，０）を加えて全量を５０ｄとして４
℃で保存する。５０ｍＭ酢酸バッファー（ｐＨ５，２）
２、５ ｍ％基質液９０μを及び測定試料液５μｔをそ
れぞれ２５℃でインキユペートシ、当該バッファー液と
基質液の混合物に測定試料液を加え反応を開始する。こ
のときの吸光度（２３４ｎｍ）の１分間の変化量を活性
（ユニット）とした。Plant Physiol, 30, 65 (19
64) ). That is, as a substrate solution, Tween20 0, 12rd, 50mM
Phosphate buffer (pH 7,0) 2.5 d, I
N NaOH0.32m, and linoleic acid (purity 9
9% or more) was dissolved by sonication under stirring in a nitrogen gas stream, and when it became transparent, 50mM phosphate buffer (pH 7.0) was added to bring the total volume to 50d.
Store at °C. 50mM acetate buffer (pH 5,2)
Incubate 90μ of the 2.5 m% substrate solution and 5μt of the measurement sample solution at 25°C, and add the measurement sample solution to the mixture of the buffer solution and substrate solution to start the reaction. The amount of change in absorbance (234 nm) for 1 minute at this time was defined as activity (unit).
第１図中、×−×で示す。In FIG. 1, it is indicated by x-x.
々お、得られたアイソザイムＬ−１，Ｌ−２お′よびＬ
−３はそれぞれＳＤＳ電気泳動で単一バンドであること
が確認された。The obtained isozymes L-1, L-2 and L
-3 was confirmed to be a single band by SDS electrophoresis.
実施例１
（１）小麦粉１を当シ１００ユニットの小麦リポキシゲ
ナーゼ、小麦リポキシゲナーゼアイソザイムＬ−１、Ｌ
−２，Ｌ−３もしくは大豆リポキシゲナーゼを添加した
小麦粉を調製した。Example 1 (1) Flour 1 was mixed with 100 units of wheat lipoxygenase, wheat lipoxygenase isoenzyme L-1, L
Wheat flour to which -2, L-3 or soybean lipoxygenase was added was prepared.
（２）得られた小麦粉を用い、ストレート法にて製ノ９
ンを行い、それらの製、ｅン特性について評価した。(2) Using the obtained flour, it is manufactured using the straight method.
They were evaluated for their manufacturing and electronic properties.
く製ノ９ン方法（ストレート法）〉
小麦粉 ３００２
水 ２３１ｍイースト
６を
塩 ４．５２砂糖
９２
上記試料をミキシングボールに入れ、低速１分、高速５
分ミキシングを行った。ミキシングした生地は、ボール
に入れ、温度２７℃、湿度７８チで９０分発酵し、ノＱ
ｙチを行い、更に３０分発酵させ九。発酵生地を二分割
し、丸めを行い、２０分間ベンチを行った。その後整形
し、型詰めし、温度３７℃、湿度８５％の雰囲気中でホ
イロを行った。その後、焼成温度２１５℃で３０分間焼
成した。9th method (straight method)> Wheat flour 3002 Water 231m Yeast
6 salt 4.52 sugar
92 Place the above sample in a mixing bowl, mix at low speed for 1 minute, then at high speed for 5 minutes.
Minute mixing was performed. The mixed dough was put into a bowl and fermented for 90 minutes at a temperature of 27℃ and a humidity of 78℃.
Repeat step y and let it ferment for another 30 minutes. The fermented dough was divided into two parts, rolled into balls, and benched for 20 minutes. Thereafter, it was shaped, molded, and tested in an atmosphere at a temperature of 37° C. and a humidity of 85%. Thereafter, it was fired for 30 minutes at a firing temperature of 215°C.
く結果〉
得られた結果を、第２表に示す。がお、評価基準は第１
表に従い、ノ９ネラー数１０人の平均点で示した。Results> The results obtained are shown in Table 2. However, the first evaluation criterion is
According to the table, the average score of 10 No. 9 players is shown.
第１表
第２表
第２表よシ、本発明改良小麦粉は、無添加の場合および
大豆す、３５キシダナーゼ添加の場合に比べて、優れた
製７９ン特性を示した。特に小麦リポキシゲナーゼアイ
ソザイムＬ−３添加小麦の製ノｑン特性は極めて優れて
いた。As shown in Table 1 and Table 2, the improved wheat flour of the present invention exhibited superior production characteristics compared to the case without additives and the case with soybean flour and 35 xydanase. In particular, the production characteristics of the wheat containing wheat lipoxygenase isozyme L-3 were extremely excellent.
実施例２
小麦粉１２当シ小麦リポキシゲナーゼアイソザイムＬ−
３を２０〜６００ユニット添加して小麦粉を調製した。Example 2 12 wheat flour Wheat lipoxygenase isozyme L-
Flour was prepared by adding 20 to 600 units of 3.
得られた小麦粉を用いて実施例１と同様にストレート法
によｐノＱンを製造し、その特性を評価した。その結果
を第３表に示す。Using the obtained wheat flour, p-no-Q was produced by the straight method in the same manner as in Example 1, and its properties were evaluated. The results are shown in Table 3.
第３表
実施例３
小麦粉１ｆ当り５００ユニットの小麦リポキシゲナーゼ
を添加した小麦粉を調製し、該小麦粉を用いて実施例１
と同様にストレート法にてｓノｅンを行い、その製、Ｑ
ン特性について検討した。その結果、得られた。Ｑンは
異臭がなく、ボリューム１８８０ＣＣ，焼色４．３、皮
質４．３、色相４．２、すだち４．１、触感４．３、食
感４．１と良好なものであった。Table 3 Example 3 Flour to which 500 units of wheat lipoxygenase was added per 1f of wheat flour was prepared, and Example 1 was prepared using the flour.
In the same way as above, perform snoen using the straight method, and the product, Q
We investigated the engine characteristics. The result was obtained. The Q-n had no off-odor and had a good volume of 1880 cc, browning color of 4.3, cortex of 4.3, hue of 4.2, sudashi of 4.1, texture of 4.3, and texture of 4.1.
第１図は参考例におけるゲル濾過の結果を示す図面であ
る。
以上
１−ミー−ｊ
手続補正書（自発）
昭和６３年２月３日FIG. 1 is a drawing showing the results of gel filtration in a reference example. Above 1-Me-j Procedural amendment (voluntary) February 3, 1988
Claims (1)
０ユニット添加したことを特徴とする改良小麦粉。 ２、小麦リポキシゲナーゼが小麦リポキシグナーゼアイ
ソザイムＬ−３である特許請求の範囲第１項記載の改良
小麦粉。[Claims] 1. Wheat lipoxygenase in an amount of 50 to 50 per gram of wheat flour.
An improved wheat flour characterized by adding 0 units. 2. The improved wheat flour according to claim 1, wherein the wheat lipoxygenase is wheat lipoxygenase isozyme L-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323280A JP2622563B2 (en) | 1987-12-21 | 1987-12-21 | Improved flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323280A JP2622563B2 (en) | 1987-12-21 | 1987-12-21 | Improved flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01165332A true JPH01165332A (en) | 1989-06-29 |
| JP2622563B2 JP2622563B2 (en) | 1997-06-18 |
Family
ID=18153024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62323280A Expired - Fee Related JP2622563B2 (en) | 1987-12-21 | 1987-12-21 | Improved flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2622563B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002020730A2 (en) | 2000-09-05 | 2002-03-14 | Novozymes A/S | Manganese lipoxygenase |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55153549A (en) * | 1979-05-21 | 1980-11-29 | Oriental Yeast Co Ltd | Improvement of wheat flour processed food |
| JPS62166831A (en) * | 1986-01-21 | 1987-07-23 | 日清製粉株式会社 | Improved wheat flour and its production |
-
1987
- 1987-12-21 JP JP62323280A patent/JP2622563B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55153549A (en) * | 1979-05-21 | 1980-11-29 | Oriental Yeast Co Ltd | Improvement of wheat flour processed food |
| JPS62166831A (en) * | 1986-01-21 | 1987-07-23 | 日清製粉株式会社 | Improved wheat flour and its production |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002020730A2 (en) | 2000-09-05 | 2002-03-14 | Novozymes A/S | Manganese lipoxygenase |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2622563B2 (en) | 1997-06-18 |
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