JPS63301789A - 安定性が低下したα−アミラーゼ及びその製造方法 - Google Patents
安定性が低下したα−アミラーゼ及びその製造方法Info
- Publication number
- JPS63301789A JPS63301789A JP62323058A JP32305887A JPS63301789A JP S63301789 A JPS63301789 A JP S63301789A JP 62323058 A JP62323058 A JP 62323058A JP 32305887 A JP32305887 A JP 32305887A JP S63301789 A JPS63301789 A JP S63301789A
- Authority
- JP
- Japan
- Prior art keywords
- amylase
- enzyme
- group
- flour
- anhydride
- 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.)
- Pending
Links
- 102000004139 alpha-Amylases Human genes 0.000 title claims description 78
- 108090000637 alpha-Amylases Proteins 0.000 title claims description 78
- 229940024171 alpha-amylase Drugs 0.000 title claims description 42
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 49
- 108090000790 Enzymes Proteins 0.000 claims description 49
- 229940088598 enzyme Drugs 0.000 claims description 49
- 230000001580 bacterial effect Effects 0.000 claims description 22
- 241000193385 Geobacillus stearothermophilus Species 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 21
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical group CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 125000002252 acyl group Chemical group 0.000 claims description 12
- 238000005917 acylation reaction Methods 0.000 claims description 10
- 102000013142 Amylases Human genes 0.000 claims description 9
- 108010065511 Amylases Proteins 0.000 claims description 9
- 244000063299 Bacillus subtilis Species 0.000 claims description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 8
- 150000008065 acid anhydrides Chemical class 0.000 claims description 8
- 125000003277 amino group Chemical group 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 230000010933 acylation Effects 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- NOGFHTGYPKWWRX-UHFFFAOYSA-N 2,2,6,6-tetramethyloxan-4-one Chemical compound CC1(C)CC(=O)CC(C)(C)O1 NOGFHTGYPKWWRX-UHFFFAOYSA-N 0.000 claims description 3
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 claims description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 3
- YHASWHZGWUONAO-UHFFFAOYSA-N butanoyl butanoate Chemical compound CCCC(=O)OC(=O)CCC YHASWHZGWUONAO-UHFFFAOYSA-N 0.000 claims description 3
- DUCKXCGALKOSJF-UHFFFAOYSA-N pentanoyl pentanoate Chemical compound CCCCC(=O)OC(=O)CCCC DUCKXCGALKOSJF-UHFFFAOYSA-N 0.000 claims description 3
- WYVAMUWZEOHJOQ-UHFFFAOYSA-N propionic anhydride Chemical compound CCC(=O)OC(=O)CC WYVAMUWZEOHJOQ-UHFFFAOYSA-N 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 229940014800 succinic anhydride Drugs 0.000 claims description 3
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims 2
- 125000003236 benzoyl group Chemical group [H]C1=C([H])C([H])=C(C([H])=C1[H])C(*)=O 0.000 claims 2
- 125000004063 butyryl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims 2
- 125000001501 propionyl group Chemical group O=C([*])C([H])([H])C([H])([H])[H] 0.000 claims 2
- 125000002730 succinyl group Chemical group C(CCC(=O)*)(=O)* 0.000 claims 2
- 125000003774 valeryl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims 2
- 150000008064 anhydrides Chemical class 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 description 18
- 239000000243 solution Substances 0.000 description 16
- 238000012360 testing method Methods 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 230000021736 acetylation Effects 0.000 description 5
- 238000006640 acetylation reaction Methods 0.000 description 5
- 239000000872 buffer Substances 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 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
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 241000194108 Bacillus licheniformis Species 0.000 description 2
- 241001459693 Dipterocarpus zeylanicus Species 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 230000000875 corresponding effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- SIFCHNIAAPMMKG-UHFFFAOYSA-N (2,5-dioxopyrrolidin-1-yl) acetate Chemical compound CC(=O)ON1C(=O)CCC1=O SIFCHNIAAPMMKG-UHFFFAOYSA-N 0.000 description 1
- ODIGIKRIUKFKHP-UHFFFAOYSA-N (n-propan-2-yloxycarbonylanilino) acetate Chemical compound CC(C)OC(=O)N(OC(C)=O)C1=CC=CC=C1 ODIGIKRIUKFKHP-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- HWTDMFJYBAURQR-UHFFFAOYSA-N 80-82-0 Chemical compound OS(=O)(=O)C1=CC=CC=C1[N+]([O-])=O HWTDMFJYBAURQR-UHFFFAOYSA-N 0.000 description 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 239000012445 acidic reagent Substances 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- -1 cyclic anhydrides Chemical class 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 150000001991 dicarboxylic acids Chemical class 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 238000001502 gel electrophoresis Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 150000002762 monocarboxylic acid derivatives Chemical class 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
- C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/96—Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/99—Enzyme inactivation by chemical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
- Cereal-Derived Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US94412986A | 1986-12-22 | 1986-12-22 | |
| US944,129 | 1992-09-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63301789A true JPS63301789A (ja) | 1988-12-08 |
Family
ID=25480840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62323058A Pending JPS63301789A (ja) | 1986-12-22 | 1987-12-22 | 安定性が低下したα−アミラーゼ及びその製造方法 |
Country Status (7)
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE141103T1 (de) * | 1989-06-29 | 1996-08-15 | Gist Brocades Nv | Mutiertes enzym mit reduzierter stabilität unter industriellen anwendungsbedingungen |
| US5209938A (en) * | 1989-09-13 | 1993-05-11 | Cpc International Inc. | Method for retarding staling of baked goods |
| US5059430A (en) * | 1990-09-12 | 1991-10-22 | Enzyme Bio-Systems Ltd. | Enzyme composition for retarding staling of baked goods |
| NZ250048A (en) * | 1992-10-28 | 1994-10-26 | Enzyme Bio Systems Ltd | Production of maltodextrins by selective hydrolysation of starches by enzymatic methods |
| GB9413419D0 (en) * | 1994-07-04 | 1994-08-24 | Danisco | Amylase enzyme |
| US5958739A (en) * | 1996-06-06 | 1999-09-28 | Genencor International Inc. | Mutant α-amylase |
| US6080568A (en) * | 1997-08-19 | 2000-06-27 | Genencor International, Inc. | Mutant α-amylase comprising modification at residues corresponding to A210, H405 and/or T412 in Bacillus licheniformis |
| US20020155574A1 (en) | 2000-08-01 | 2002-10-24 | Novozymes A/S | Alpha-amylase mutants with altered properties |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4320151A (en) * | 1976-06-07 | 1982-03-16 | Cole Morton S | Antistaling baking composition |
| US4255454A (en) * | 1978-12-28 | 1981-03-10 | Sven Branner-Jorgensen | Thermal destabilization of microbial rennet |
| IE52434B1 (en) * | 1981-01-15 | 1987-10-28 | Cpc International Inc | A process for cloning the gene coding for a thermostable alpha-amylase into escherichia coli and bacillus subtilis |
-
1987
- 1987-10-27 IN IN776/MAS/87A patent/IN165610B/en unknown
- 1987-10-28 NZ NZ222334A patent/NZ222334A/xx unknown
- 1987-11-12 FI FI874994A patent/FI874994A/fi not_active IP Right Cessation
- 1987-12-09 AU AU82251/87A patent/AU8225187A/en not_active Abandoned
- 1987-12-10 EP EP87118331A patent/EP0273268A3/en not_active Withdrawn
- 1987-12-21 DK DK672387A patent/DK672387A/da not_active Application Discontinuation
- 1987-12-22 JP JP62323058A patent/JPS63301789A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| FI874994A (fi) | 1988-06-23 |
| EP0273268A3 (en) | 1989-11-08 |
| NZ222334A (en) | 1989-10-27 |
| DK672387A (da) | 1988-06-23 |
| EP0273268A2 (en) | 1988-07-06 |
| FI874994A0 (fi) | 1987-11-12 |
| DK672387D0 (da) | 1987-12-21 |
| AU8225187A (en) | 1988-06-23 |
| IN165610B (US20090163788A1-20090625-C00002.png) | 1989-11-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2321595C (en) | Maltogenic alpha-amylase variants | |
| Goesaert et al. | Wheat flour constituents: how they impact bread quality, and how to impact their functionality | |
| US6482622B1 (en) | Amylolytic enzyme variants | |
| JP2735259B2 (ja) | 穀粉ドウのレオロジー性改良方法 | |
| JP2004533219A5 (US20090163788A1-20090625-C00002.png) | ||
| Phillips et al. | A Study of the Purification and Properties of a Glucose-forming Amylase from Rhizopus delemar, Gluc Amylase1 | |
| US5445950A (en) | Method of using α-amylase to prepare slightly decomposed starch granules having low viscosity | |
| AU1751899A (en) | Carbohydrate oxidase and use thereof in baking | |
| EP2338986B1 (en) | Novel lipases and uses thereof | |
| JPH11506941A (ja) | 変異体αアミラーゼ | |
| JP2003525629A (ja) | キシラナーゼインヒビターに対する感受性を変化させたキシラナーゼ改変体 | |
| JPH0851916A (ja) | パン等の焼成品用生地の調製法及び該生地の改良剤組成物 | |
| AU726754B2 (en) | Method for production of stay-fresh baked goods | |
| US20130337112A1 (en) | Method for Preparing Maltogenic Alpha-Amylase Variants | |
| JPS63301789A (ja) | 安定性が低下したα−アミラーゼ及びその製造方法 | |
| JP2000513568A (ja) | ベーキングにおける分枝酵素の使用 | |
| Rosell | Enzymatic manipulation of gluten‐free breads | |
| JP2005537806A (ja) | ベーキングにおけるキシラン分解活性を有するファミリー８酵素の使用 | |
| JP2009159993A (ja) | 冷却生地形成のプロセス | |
| JPWO2020004506A1 (ja) | ワキシー種澱粉及びその製造方法 | |
| JPH11192052A (ja) | 焼成品用生地及びその製造法 | |
| EP0999752A1 (en) | A composition comprising an enzyme having galactose oxidase activity and use thereof | |
| WO1998016112A1 (en) | Use of a carbohydrate binding domain in baking | |
| JP3356238B2 (ja) | みりんの製造方法 | |
| JPH108026A (ja) | 透明度の高いデンプン糊化液 |
