WO2005018336A1

WO2005018336A1 - Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of family 13

Info

Publication number: WO2005018336A1
Application number: PCT/DK2004/000559
Authority: WO
Inventors: Thomas Schäfer; Tina Spendler; Tina Hoff
Original assignee: Novozymes A/S
Priority date: 2003-08-22
Filing date: 2004-08-23
Publication date: 2005-03-03
Also published as: EP1657981A1; AU2004266059A1; US20080124427A1; CA2534935A1; AU2004266059B2; CA2534935C

Abstract

The staling of an edible product made from dough can be retarded by adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough, particularly an amylase from Thermotoga.

Description

PROCESS FOR PREPARING A DOUGH COMPRISING A STARCH-DEGRADING GLUCOGENIC EXO-AMYLASE OF FAMILY 13

FIELD OF THE INVENTION The present invention relates to a process for preparing a dough or an edible product made from dough, e.g. by baking or steaming. More particularly, it relates to such a process where the edible product has retarded staling.

BACKGROUND OF THE INVENTION EP 494233 discloses the addition to dough of a maltogenic exo-amylase in order to retard the staling of a baked product made from the dough. The maltogenic exo-amylase is further described in EP 120693. The following describe the addition of various enzymes to dough: DE 19855352. EP

412607. WO 9950399. US 6579546, US 4160848. EP 686348. US 2002028267. M-H Lee et al., Biochemical and Biophysical Research Communications, 295 (2002), 818-825 describes an amylolytic enzyme from Thermotoga maritima.

SUMMARY OF THE INVENTION The inventors have found that the staling of an edible product made by leavening and heating a dough can be retarded by adding a starch-degrading glucogenic exo-amylase of

Family 13 to the dough. Accordingly, the invention provides a process for preparing a dough or an edible product made from dough, which process comprises adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough. The invention also provides a composition for use in this process.

DETAILED DESCRIPTION OF THE INVENTION

Starch-degrading glucogenic exo-amylase of Family 13 The invention uses an enzyme which has the ability to degrade starch or amylopectin by releasing glucose as the major product. It may release glucose from the reducing end. The starch-degrading glucogenic exo-amylase of Family 13 may also have the ability to hydrolyze maltooligosaccharides, e.g. with 3-7 glucose units. The exo-amylase used in the invention belongs to Family 13 according to the classification based on amino acid sequence similarities, as described, e.g., in the following literature: • Henrissat B., A classification of glycosyl hydrolases based on amino-acid sequence similarities. Biochem. J. 280:309-316(1991 ). • Henrissat B., Bairoch A. New families in the classification of glycosyl hydrolases based on amino- acid sequence similarities. Biochem. J. 293:781-788(1993). • Henrissat B., Bairoch A. Updating the sequence-based classification of glycosyl hydrolases. Biochem. J. 316:695-696(1996). • Davies G., Henrissat B. Structures and mechanisms of glycosyl hydrolases. Structure 3:853-859(1995). The starch-degrading glucogenic exo-amylase of Family 13 may be obtained from a microbial source, such as bacteria, e.g. Thermotoga, particularly T. ma tima or T. neapolitana, more particularly the strain MSB8. Some particular examples of exo-amylases are: • An exo-amylase from T. maritima described by M-H Lee et al., Biochem. Biophys. Res. Comm. 295 (2002) 818-825. It has optimum temperature and pH at 85°C and 6.5. It retains 80% of the activity at 90°C, but the residual activity is greatly reduced at 95°C. • An exo-amylase from T. neapolitana, prepared e.g. as described in the examples from the strain DSM 4359 (commercially available from DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg 1b, Braunschweig, Germany) • Exo-amylases from T. maritima and T. neapolitana having the amino acid sequences shown in SEQ ID NO: 1 and 2, the two sequences having about 89 % amino acid identity. • An exo-amylase having at least 80 % identity to SEQ ID NO: 1 or 2, particularly at least 85 %, at least 90 % or at least 95 % identity. The starch-degrading glucogenic exo-amylase of Family 13 may be chosen so as to have optimum pH of 4-7 and optimum temperature of 70-100°C, particularly 80-90°C. The exo-amylase may be used at a dosage of 1-15 mg enzyme protein per kg flour, particularly 2- 10 mg/kg.

Dough The dough may be leavened e.g. by adding chemical leavening agents or yeast, usually Saccharomyces cerevisiae (baker's yeast). The dough generally comprises meal, flour or starch such as wheat meal, wheat flour, corn flour, corn starch, rye meal, rye flour, oat flour, oat meal, sorghum meal, sorghum flour, rice flour, potato meal, potato flour or potato starch. The dough may be fresh, frozen or par-baked. The dough may be a laminated dough. The dough may also comprise other conventional dough ingredients, e.g.: proteins, such as milk powder and gluten; eggs (either whole eggs, egg yolks or egg whites); an oxidant such as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA) or ammonium persulfate; an amino acid such as L-cysteine; a sugar; a salt such as sodium chlo- ride, calcium acetate, sodium sulfate or calcium sulfate. The dough may comprise fat (triglyc- eride) such as granulated fat or shortening. The dough may further comprise an emulsifier such as mono- or diglycerides, diacetyl tartaric acid esters of mono- or diglycerides, sugar esters of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, poly- oxyethylene stearates, or lysolecithin.

Edible product The dough may be used to prepare an edible product, e.g. by leavening the dough and heating it, e.g. by baking or steaming. The product may be of a soft or a crisp character, either of a white, light or dark type. Examples are steamed or baked bread (in particular white, whole-meal or rye bread), typically in the form of loaves or rolls, French baguette-type bread, pita bread, tortillas, cakes, pancakes, biscuits, cookies, pie crusts, crisp bread, steamed bread, pizza and the like.

Optional additional enzyme The starch-degrading glucogenic exo-amylase of Family 13 may optionally be used together with one or more additional enzymes. The additional enzyme may be a lipolytic enzyme, particularly phospholipase, galac- toilipase and/or triacyl glycerol lipase activity, e.g. as described in WO 9953769. WO 0032758, WO 0200852 or WO 2002066622. Further, the additional enzyme may be a second amylase, a cyclodextrin glu- canotransferase, a protease or peptidase, in particular an exopeptidase, a transglutaminase, a lipase, a phospholipase, a cellulase, a hemicellulase, a glycosyltransferase, a branching enzyme (1 ,4-α-glucan branching enzyme) or an oxidoreductase. The additional enzyme may be of mammalian, plant or microbial (bacterial, yeast or fungal) origin. The second amylase may be from a fungus, bacterium or plant. It may be a maltogenic alpha-amylase (EC 3.2.1.133), e.g. from B. stearothermophilus, an alpha-amylase, e.g. from Bacillus, particularly B. licheniformis or B. amyloliquefaciens, a beta-amylase, e.g. from plant (e.g. soy bean) or from microbial sources (e.g. Bacillus), a glucoamylase, e.g. from A. niger, or a fungal alpha-amylase, e.g. from A. oryzae. The hemicellulase may be a pentosanase, e.g. a xylanase which may be of microbial ori- gin, e.g. derived from a bacterium or fungus, such as a strain of Aspergillus, in particular of A. aculeatus, A. niger, A. awamori, or A. tubigensis, from a strain of Trichoderma, e.g. T. reesei, or from a strain of Humicola, e.g. H. insolens. The protease may be from Bacillus, e.g. S. amyloliquefaciens. The oxidoreductase may be a glucose oxidase, a hexose oxidase, a lipoxidase, a peroxidase, or a laccase.

Dough and/or bread-improving additive The starch-degrading glucogenic exo-amylase of Family 13 may be provided as a dough and/or bread improving additive in the form of a granulate or agglomerated powder. The dough and/or bread improving additive preferably may particularly have a narrow particle size distribution with more than 95 % (by weight) of the particles in the range from 25 to 500 μm. Granulates and agglomerated powders may be prepared by conventional methods, e.g. by spraying the amylase onto a carrier in a fluid-bed granulator. The carrier may consist of particulate cores having a suitable particle size. The carrier may be soluble or insoluble, e.g. a salt (such as NaCI or sodium sulfate), a sugar (such as sucrose or lactose), a sugar alcohol (such as sorbitol), starch, rice, corn grits, or soy.

Alignment and identity For purposes of the present invention, alignments of amino acid sequences and calculation of identity scores were done using the software Align, a Needleman-Wunsch alignment (i.e. global alignment), useful for both protein and DNA alignments. The default scoring matrices BLOSUM50 and the identity matrix are used for protein and DNA alignments respectively. The penalty for the first residue in a gap is -12 for proteins and -16 for DNA, while the penalty for additional residues in a gap is -2 for proteins and -4 for DNA. Align is from the FASTA package version v20u6 (W. R. Pearson and D. J. Lipman (1988), "Improved Tools for Biological Sequence Analysis", PNAS 85:2444-2448, and W. R. Pearson (1990) "Rapid and Sensitive Sequence Comparison with FASTP and FASTA", Methods in Enzymology, 183:63- 98).

EXAMPLES

Preparation example: Cloning of Thermotoga neapolitana TMG homolog SWALL: 086959, EMBL AJ009832

Cloning Chromosomal DNA of T. neapolitana strain DSM 4359 was isolated by QIAmp Tissue

Kit (Qiagen, Hilden, Germany). The putative glucosidase gene was amplified by PCR using

T.neapolitana genomic DNA as template and two oligonucleotide primers (oth88 and oth89: SEQ ID NOS: 3 and 4). The 2 primers were designed from the known DNA sequence and a Ndel site and a Notl site were incorporated in the 5' end of othδδ and oth89, respectively. The DNA fragment was amplified with "Expand High Fidelity PCR System"(Boehringer Mannheim, Germany) using the following conditions: 94°C for 2 min followed by 30 cycles of; 94°C for 15 sec, 55°C for 30 sec, 68°C for 2 min, and ending with one cycle at 68°C for 10 min. The amplified fragment was digested with Ndel and Notl and inserted in the expression vector pET44a (Novagen). The nucleotide sequence of the insert in the final clone was confirmed to be identical to the known sequence.

Expression and purification of the recombinant Thermotoaa neapolitana enzyme: E.coli cells (BL21 Star (DEA3)pLysS (Novagen) containing the expression construct were grown in LB media + chloramphenicol (6ug/ml). After 2.5h expression was induced by adding IPTG to a final cone, of 0.5mM. The cells were harvested 4h after induction. The cells were resuspended in PBS - buffer, PH 7.3 (137mM NaCI, 2.7 mM KCI, 4.3 mM Na2HPO4

^*7H2O, 1.4 mM KH2PO4) and sonicated . Cell debris was spun down and the supernatant containing the enzyme was incubated at 80°C for 15 min, centrifuged at 20.000rpm for 30 min at 4°C. The supernatant contained the enzyme.

Example 1: Starch-degrading glucogenic exo-amylase of Family 13 from T. maritima (TMG) Doughs were made from 1 kg of flour using the European Straight dough procedure with addition of exo-amylase from 7. maritima. The dosage was 5 mg enzyme protein per kg flour. A control was made without addition of the exo-amylase. The doughs were baked into loaves of bread. The bread was wrapped and stored up to a week at ambient temperature. Firmness of the loaves was measured as described in WO 9953769. The results were as follows:

Elasticity of the loaves was measured as described in US 6162628. The results were as follows:

The results show that the glucogenic exo-amylase has anti-staling performance as it softens the crumb (reduced firmness) and slightly improves the elasticity after storage.

Claims

1. A process for preparing a dough or an edible product made from dough, which process comprises adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough.

2. The process of claim 1 wherein the edible product is made by leavening and heating the dough.

3. The process of claim 2 wherein the heating comprises baking or steaming.

4. The process of any of claims 1-3 wherein the exo-amylase is derivable from a strain of Thermotoga, particularly 7. maritima or 7. neapolitana, more particularly strain MSB8,

5. The process of any of claims 1-4 wherein the exo-amylase has an amino acid se- quence which is at least 80 % identical to SEQ ID NO: 1 or 2.

6. A flour composition which comprises flour and a starch-degrading glucogenic exo- amylase of Family 13.

7. The composition of claim 6 which is a dough.

8. A dough- or bread-improving additive in the form of a granulate or agglomerated pow- der comprising a starch-degrading glucogenic exo-amylase of Family 13.

9. The additive of claim 8 wherein more than 95 % (by weight) has a particle size between 25 and 500 μm.