RU2018136950A - Фермент, проявляющий активность фруктангидролазы - Google Patents

Фермент, проявляющий активность фруктангидролазы Download PDF

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RU2018136950A
RU2018136950A RU2018136950A RU2018136950A RU2018136950A RU 2018136950 A RU2018136950 A RU 2018136950A RU 2018136950 A RU2018136950 A RU 2018136950A RU 2018136950 A RU2018136950 A RU 2018136950A RU 2018136950 A RU2018136950 A RU 2018136950A
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enzyme
enzyme preparation
lactobacillus
nucleotide sequence
preparation according
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RU2018136950A
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RU2018136950A3 (ru
RU2756115C2 (ru
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Юсси ЛОПОНЕН
Маркку МИКОЛА
Юхани СИБАКОВ
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Ой Карл Фазер АБ
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    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
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Claims (23)

1. Конструкция ДНК, содержащая последовательность нуклеотидов, кодирующую внеклеточную фруктозидазу, при этом указанная нуклеотидная последовательность содержит последовательность нуклеотидов SEQ ID No. 1 или аналогичную ей последовательность, которая имеет по меньшей мере 96% идентичности с нуклеотидной последовательностью SEQ ID No. 1.
2. Конструкция ДНК по п. 1, отличающаяся тем, что указанная нуклеотидную последовательность, кодирующую внеклеточную фруктозидазу, получена из штамма Lactobacillus.
3. Конструкция ДНК по п. 2, отличающаяся тем, что указанная нуклеотидную последовательность получена из штамма Lactobacillus, в частности из штамма Lactobacillus crispatus, Lactobacillus helveticus, Lactobacillus amylovorus, Lactobacillus ultunensis, Lactobacillus amylolyticus, Lactobacillus amylovorans, Lactobacillus sobrius или Lactobacillus acidophilus.
4. Конструкция ДНК по п. 3, отличающаяся тем, что указанная нуклеотидную последовательность получена из Lactobacillus crispatus (DSM 29598).
5. Рекомбинантный вектор экспрессии, содержащий конструкцию ДНК по любому из пп. 1-4.
6. Клетка, содержащая рекомбинантный вектор экспрессии по п. 5.
7. Способ получения фермента, проявляющего активность фруктангидролазы, указанный способ включает культивирование клетки по п. 6 в условиях, обеспечивающих возможность продуцирования указанного фермента, и выделение указанного фермента из культуры.
8. Фермент, проявляющий активность фруктангидролазы, при этом указанный фермент кодируется конструкцией ДНК по любому из пп. 1-4, или указанный фермент получен способом по п. 7.
9. Фермент, проявляющий активность фруктангидролазы, при этом указанный фермент содержит полипептид, имеющий аминокислотную последовательность по существу соответствующую SEQ ID No. 2.
10. Ферментный препарат для расщепления фруктана, при этом указанный препарат содержит фермент по п. 8 или 9, совместно с носителями и/или эмульгаторами.
11. Ферментный препарат по п. 10, который дополнительно содержит один или более других ферментов, обладающих гидролазной активностью.
12. Ферментный препарат по п. 11, отличающийся тем, что указанный(ые) другой(ие) фермент(ы) высвобождает(ют) глюкозу или мальтозу.
13. Ферментный препарат по п. 12, отличающийся тем, что глюкозу из крахмала/мальтодекстрина высвобождает α-глюкозидаза.
14. Ферментный препарат по п. 12, отличающийся тем, что глюкозу из b-глюкана высвобождает β-глюкозидаза.
15. Ферментный препарат по п. 12, отличающийся тем, что глюкозу из сахарозы высвобождает инвертаза.
16. Ферментный препарат по п. 12, отличающийся тем, что мальтозу из крахмала высвобождают амилолитические ферменты.
17. Применение фермента по п. 8 или 9 или ферментного препарата по п. 10 или 11 для расщепления фруктана в зерновых материалах или в овощах.
18. Применение фермента по п. 8 или 9 или ферментного препарата по любому из пп. 10-16 для получения выпеченных продуктов.
19. Применение фермента по п. 8 или 9 или ферментного препарата по п. 10 или 11 для получения овощей с низким содержанием фруктана.
20. Применение по п. 17, отличающееся тем, что указанный зерновой материал выбран из группы, состоящей из пшеницы, ржи, ячменя и их смесей, и указанные овощи выбраны из группы, состоящей из лука, чеснока и топинамбура.
21. Премикс для выпечки, содержащий фермент по п. 8 или 9 или ферментный препарат по любому из пп. 10-16.
22. Премикс по п. 21, дополнительно содержащий ингредиенты, выбранные из группы, состоящей из цельной, измельченной и размолотой пшеницы, других зерновых, бобовых, орехов, семян, носителей, волокон и гидрофильных веществ, включая, но не ограничиваясь перечисленным, мальтодекстрины, целлюлозы, пектины, белковые концентраты (глютен и т.д.), улучшители хлеба/теста и/или их составляющие.
23. Улучшитель для выпечки, содержащий фермент по п. 8 или 9 или ферментный препарат по любому из пп. 10-16, совместно с одним или несколькими ингредиентами, выбранными из группы, состоящей из ферментов, глютена пшеницы, наполнителей (пшеничный глютен, мальтодекстрин и т.д.), эмульгаторов, включая, но не ограничиваясь перечисленным, DATEM, и моно- и диглицеридов.
RU2018136950A 2016-06-23 2017-06-22 Фермент, проявляющий активность фруктаназы RU2756115C2 (ru)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FI20165526A FI127298B (en) 2016-06-23 2016-06-23 An enzyme with fructan hydrolase activity
FI20165526 2016-06-23
PCT/FI2017/050469 WO2017220864A1 (en) 2016-06-23 2017-06-22 An enzyme exhibiting fructan hydrolase activity

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