We have for years been leaders in research and development of new enzymes for the baking industry as well as for other cereal based foods and own a unique
IPR platform covering a number of exciting new enzymes. These enzymes can provide numerous benefits to cereal based foods, like bread, bun, rolls, croissants, pasta and noodles, whether related to quality of the final goods or to efficiency of the production process. Furthermore, there is little doubt that the importance of enzymes is likely to increase as consumers demand more natural products free of chemical additives.
It is now well documented that enzymes such as hemicellulases or xylanases and several types of oxidoreductase including oxidases can directly or indirectly improve the strength of the gluten network and so improve the quality of the finished bread. Chemical oxidants such as bromates, azodicarbonamide and ascorbic acid have been widely used to strengthen the gluten when making bread. As an alternative, oxidative systems e.g. based on oxidases like glucose oxidase, pyranose oxidase, or laccase can partially replace the use of these chemical oxidants and achieve better bread quality. These oxidases combined with xylanase or fungal alpha-amylase can be used not only to replace bromate but also to give a larger bread volume. Specifically these oxidase can reduce potential dough stickiness by increasing the amount of water that can be adsorbed by the dough.
Although the complete mechanism of hemicellulase, pentosanase or xylanase in breadmaking has not been clearly demonstrated, it is well known that the addition of certain types of pentosanase or xylanase at the correct dosage can improve dough machinability, yielding a more flexible, easier-to-handle dough. Consequently, the dough is more stable and gives better ovenspring during baking resulting in a larger volume and improved crumb texture.
Another consideration is the combination of different oxidases with other enzymes, since such can have synergistic effects that are not seen if only one enzyme is used - not even at high dosages. Quite often an overdose of enzymes will have a detrimental effect on either the dough or the bread. For instance, an overdose of hemicellulase/xylanase may result in a dough that is too sticky to be handled by the baker or baking equipment. It is therefore a benefit for some types of bread formulation to use a combination of lower dosages of xylanase with lower dosages of an effective oxidoreductase like those mentioned above, to achieve optimum dough consistency, stability and bread quality.
Below are a few patents within the area of baked goods and other cereal foods. If you are interested in access to any of these patented technologies, or in other patents not listed there, please do not hesitate to contact us for more details or a discussion of possibilities.
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Xylanase, protein and DNA, covering an important xylanase family; use for baking and feed
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Use of Laccases for Baking
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Use of a Pyranose Oxidase for Baking
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Use of a dehydrogenase for Baking
Title of Technology: Xylanase, protein and DNA, covering an important xylanase fam-ily; use for baking and feed
Abstract: The invention comprises a xylanase, a corresponding recombinant DNA sequence, a vector, a transformed host, a method for production of the xylanase, an agent containing the xylanase, an d a use of the agent. The xylanase is excellently suited both as a baking agent and as an additive to animal feed.
Detailed Description: The xylanase according to the invention is a special xylanase selected among the several xylanases produced inherently from Humicola insolens, which is excellently suited both as an agent for addition to paper pulp, as a baking agent and as an additive to animal fodder. Also, it has been found that the xylanase according to the invention exhibits a specific activity which is larger than the specific activity of any of the prior art xylanases.
Xylanase (the designation pentosanase is commonly used in the baking industry) is used as a baking agent for wheat bread for several purposes: dough development, improving dough elasticity and stability, increasing bread volume, improving crumb structure. It is believed that some xylanases degrade the pentosans (arabinoxylans) in such a way that the thereby modified pentosans improve dough elasticity, stability and development. Surprisingly the xylanase according to the invention can modify the pentosans in such a way. The xylanase according to the invention can be produced without other xylanases and xylan modifying enzymes and thereby makes it possible to obtain a controlled modification of the pentosans. The pH in dough is 6.0 to 5.5 which makes this xylanase ideal for the use as a baking agent, as the pH optimum of the xylanase according to the invention is 5.5 to 7.5. An example is provided in the patent specification.
The xylanase according to the invention can also be used for modification of animal feeds or for addition to animal feeds for in vivo breakdown of the hemicellulose fraction. The xylanase according to the invention can be used as a preparation with practically no side activities, whereas the prior art x ylanase, represented by an H. insolens xylanase product, would contain several side activities, including other xylanases. It was found that the xylanase according to the invention and the prior art xylanase gave rise to similar effects in regard to weight gain in a chicken feeding trial. This shows that the xylanase according to the invention is the active or one of the active H. insolens xylanases in relation to the feed additive application
Glossary of Terms
| Term: |
Definition: |
| ArabinoxylanPentosanXylan |
a major component of plant hemicellulose, is a polymer of D-xylose linked by b-1,4-xylosidic bonds with some arabinose and alpha-glucuronic acid sidechains. Xylans (sometimes refered to as `pentosans') can be degraded to xylose and xylo-oligomers by acid or enzymatic hydrolysis. Enzymatic hydrolysis of xylan produces free sugars without the by-products formed with acid (e.g. furans). |
Patent and Application References
BE579672, DE69228378.1, DK579672, ES579672, FR579672, GB579672, IT579672, KR234888, LU579672, NL579672, NZ242201, PT579672, US5610048
Title of Technology: Use of Laccases for Baking
Abstract: The present technology relates to a bread-improving or dough-improving composition comprising a laccase enzyme as well as to a method of preparing a dough and/or a baked product by use of the composition. When a laccase enzyme is added to dough used for producing baked products, it may exert an oxidizing effect on dough constituents and the-reby serve to, e.g., improve the strength of gluten structures in dough and/or baked products. In particular, the use of laccase may result in increased volume and an improved crumb structure of the baked product, as well as an increased strength, stability and reduced stickiness and thereby improved machinability of the dough.
Detailed Description: Laccase are officially defined as EC 1.10.3.2., and are e.g. capable of catalyzing the oxidation of a number of phenolic compunds present in cereals.
When a laccase enzyme added to dough used for producing baked products, it may exert an oxidizing effect on dough constituents and the-reby serve to, e.g., improve the strength of gluten structures in dough and/or baked products. Further improved properties may include an in-c reased volume and an improved crumb structure and softness of the baked product, as well as an increased strength, stability and reduced stickiness and thereby improved machinability of the dough. The effect on the dough has been found to be particularly good when a poor quality flour has been used. The improved machinability is of particular importance in connection with dough which is to be processed industrially.
Further improving effects can be obtained if the laccase is combined with other enzymes. Examples of other enzymes are a xylanase, a li-pase, a protease, a peptidase and/or an amylase, e.g. a-amylase.
The dough and/or baked product prepared by the method of the tech-nology are normally based on wheat meal or flour, optionally in combi-nation with other types of meal or flour such as corn flour, rye meal, rye flour, oat flour or meal, soy flour, sorghum meal or flour, or potato meal or flour. However, it is contemplated that the method of the present technology will function equally well in the preparation of dough and baked products primarily based on other meals or flours, such as corn meal or flour, rye meal or flour, or any other types such as the types of meal or flour mentioned above. Further, the term baked product is intended to include any product prepared from dough, either of a soft or a crisp character. Examples of baked products, whether of a white, light or dark type, which may advantageously be produced by the present invention are bread (in particular white, whole-meal or rye bread), typically in the form of loaves or rolls, French baguette-type bread, pita bread, tacos, cakes, pan-cakes, biscuits, crisp bread and the like.The technology also relates to the use of laccase for the preparation of pasta dough, preferably prepared from durum flour or a flour of compa-rable quality.
Glossary of Terms
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Term: |
Definition: |
| Laccase |
Laccase is officially defined as EC 1.10.3.2, and e.g. capable catalyzing the conversion of benzenediols into benzosemiquinones according to the following formula: 4 benzenediol + O2 = 4 benzosemiquinone + 2H2O. However, numerous other reactions are well described in litera-ture. |
Patent and Application References
BE702519, DE69422516.9, DK702519, ES702519, FR702519, GB702519, GR702519, IE702519, IT702519, NL702519, PT702519
Title of Technology: Use of a Pyranose Oxidase for Baking
Abstract: This technology relates to a bread-improving or dough-improving composition comprising an oxidase s well as to a method of preparing a dough and/or a baked product by use of the composition.This results in improved texture and volume of the bread as well as improved machinabi lity of the dough.
Detailed Description: Pyranose oxidases are enzymes which catalyse the oxidation of several monosaccharides at position C2 with the concomitant release of hydrogen peroxide. Glucose, in its pyranose form, tends to be the preferred substrate. However, a number of other substrates, e.g., furanoses such as xylose, can also be oxidised by the enzyme.
When a pyranose oxidase enzyme is added to dough intended for use in the preparation of baked products, it will exert an oxidizing effect on dough constituents and thereby serve to improve the strength of gluten structures in the dough and/or baked products and thereby improve the strength of the dough in addition to the rheological and the handling properties of the dough. The use of a pyranose oxidase will result in an increased volume and an improved crumb structure and softness of the baked product, as well as an increased strength, stability and reduced stickiness of the dough, thus resulting in improved machinability. The effect on the dough may be particularly advantageous when a poor quality flour is used. The improved machinability is of particular importance in connection with dough which is to be processed industrially.
The bread- and/or dough-improving composition of the invention may further comprise one or more other enzymes. Examples of other enzymes are a cellulase, a hemicellulase, e.g., a xylanase, a lipase, another oxidase, a protease, a peptidase and/or an amylase.
The dough may be prepared by using a normal straight dough process, a sour dough process, an overnight dough method, a low-temperature and long-time fermentation method, a frozen dough method, the Chorleywood Bread process, or the Spo nge and Dough process. The dough and/or baked product prepared by the method of the invention are normally based on wheat meal or flour, optionally in combination with other types of meal or flour such as corn flour, rye meal, rye flour, oat flour or meal, soy flour, sorghum meal or flour, or potato meal or flour. The the term baked product includes any product prepared from dough, either of a soft or a crisp character, bread (in particular white, whole-meal or rye bread), typically in the form of loaves or rolls, French baguette-type bread, pita bread, tacos, cakes, pan-cakes, biscuits, crisp bread and the like. Also, pyranose oxidase can be used for the preparation of pasta dough, preferably prepared from durum flour or a flour of comparable quality.
Glossary of Terms
| Term: |
Definition: |
| Pyranose Oxidase |
Pyranose oxidases (E.C. 1.1.3.10) are enzymes which cata-lyse the oxidation of several monosaccharides at position C2 with the concomitant release of hydrogen peroxide. Glucose, in its pyranose form, tends to be the preferred substrate. However, a number of other substrates, e.g., furanoses such as xylose, can also be oxidised by the enzyme. The reaction product of glucose oxidation is 2-keto-glucose, and of xylose oxidation, 2-keto-xylose. The pyranose oxi-dase is distinct from glucose oxidase (E.C.1.1.34) which catalyses the oxidation of glucose at position C1 with the concomitant formation of gluconic acid. Pyranose oxidases are of widespread occurrence, but in particular, in Basidiomycete fungi. |
Patent and Application References
AU705710, US603998, WO97222573, EP0869716
Title of Technology: Use of a dehydrogenase for Baking
Abstract: The present technology relates t o methods for preparing a dough and/or baked product with a dehydrogenase enzyme. The use of a dehydrogenase may result in an increased strength, stability, and/or reduced stickiness of the dough, resulting in improved machinability, as well as in an increased volume and improved crumb structure and softness of the baked product. The effect on the dough may be particularly advantageous when a poor quality flour is used. The improved machinability is of particular importance in connection with dough which is to be processed industrially.
Detailed Description: The present technology relates to methods for preparing a dough or a baked product comprising incorporating into the dough an effective amount of one or more dehydrogenases which improve one or more properties of the dough or the baked product obtained from the dough relative to a dough or a baked product in which a dehydrogenase is not incorporated.
Oxidases such as glucose oxidase, galactose oxidase, pyranose oxidase, sulfhydryl oxidase, amino acid oxidases, hexose oxidase, laccase, and polyphenol oxidase, have been utilized in baking where their performance is suggested to be primarily based on the use of O2 thus producing hydrogen peroxide or in the case of laccase and polyphenol oxidase to catalyze oxidative gelation or oxidation of thiols in doughs. It is well accepted that hydrogen peroxide produced in doughs, e.g. by glucose oxidase commonly used in baking as mentioned above, is the active component rapidly exerting its oxidative effects thereby resulting in the improvement of the properties of dough and bread. However, the relatively fast consumption of oxygen in doughs in the presence of oxidases, in particular so in yeast leavened doughs, significantly limits the activity and thus the beneficial oxidation derived from the action of any oxidase.
Therefore, dehydrogenases capable of primarily using other various electron acceptors than molecular oxygen or peroxides may not be limited in their activity by this gradual depletion of oxygen in doughs and thus low amounts of electron acceptor. This class of enzyme thus represent a potential alternative to the above enzymes all depending on specific use and process.
Glossary of Terms
| Term: |
Definition: |
| Dehydrogenase |
The class of enzymes known as oxidoreductases (Class 1) is defined by the Nomenclature Committee of the International Union of Biochemistry on the Nomenclature and Classification of Enzymes (Enzyme Nomenclature, Academic Press, New York, 1992) as all enzymes which catalyze oxido-reductions. The substrate oxidized is regarded as a hydrogen or electron donor. The classification is based on `donor:acceptor oxidoreductase'. The recommended name is `dehydrogenase'. However, `oxidase' (EC 1.X.3.1) is used only for cases where O2 is acceptor, and `oxygenase' only for cases where the molecule O2 is directly incorporated into the substrate. `Peroxidase' is used specifically for enzymes using H2O2 as acceptor (EC 1.11.X.Y).
Dehydrogenases typically catalyze the oxidation of a CH-OH, aldehyde, oxo, CH-NH2, CH-NH, CH-CH, sulphur, or heme (haem) group. Depending on the nature of the electron acceptor, this enzyme family can be divided into the following two sub-families: (1) NAD(P)+-dependent and (2) NAD(P)+-independent. The second group includes donor:quinone dehydrogenases (such as c ellobiose dehydrogenase), donor:cytochrome dehydrogenases (such as L-lactic dehydrogenase), and other dehydrogenases which use a disulphide compound or an iron-sulphur protein as an acceptor. Most NAD(P)-independent dehydrogenases (such as fructose dehydrogenase) use flavin compounds as their prosthetic groups, alone or in combination with a heme, although some dehydrogenases (such as glucose dehydrogenase EC 1.1.99.17) apparently do not employ flavin in their catalyses.
Oxidases utilize O2 as the only or preferred acceptor, but some oxidases may under certain special conditions also use other acceptors in place of oxygen, but with reduced activity relative to O2. However, these oxidases which may use another acceptor in place of O2, e.g., dichlorophenolindophenol or ferridoxin, are still classified as oxidases and not dehydrogenases under the recommendations of the Nomenclature Committee. |
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Patent and Application References
WO 9957986