METHOD OF PREPARING A DOUGH-BASED PRODUCT
申请公布号:CA2689972(A1)
申请号:CA20082689972
申请日期:2008.06.05
申请公布日期:2008.12.11
发明人:BEIER, LARS;FRIIS, ESBEN PETER;LUNDQVIST, HENRIK;HANSEN, PETER KAMP;SPENDLER, TINA
分类号:C12N9/28;A21D8/04;C12N15/56
主分类号:C12N9/28
摘要:Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.
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