Carbohydrate oxidase and use thereof in baking

Details Carbohydrate oxidase and use thereof in baking Carbohydrate oxidase and use thereof in baking

C - Chemistry, Metallurgy

12

N

C12N 15/53 (2006.01) A21D 8/04 (2006.01) A21D 13/00 (2006.01) A61K 8/66 (2006.01) A61Q 19/00 (2006.01) C07K 14/705 (2006.01) C07K 14/79 (2006.01) C12N 1/15 (2006.01) C12N 9/04 (2006.01) C12N 15/63 (2006.01) C12P 19/02 (2006.01) C12P 21/02 (2006.01) C12Q 1/26 (2006.01) A61K 38/00 (2006.01)

Patent

CA 2314996

The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidise the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose. A novel carbohydrate oxidase having the capability to oxidize maltodextrins and cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium, particulary M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (20 % identity) with known amino acid sequences.

Les propriétés de la pâte ou du pain peuvent être améliorées par l'addition d'oxydase d'hydrate de carbone qui permet d'oxyder l'extrémité réductrice d'un oligosaccharide avec plus d'efficacité que le monosaccharide correspondant, par exemple, en oxydant de préférence les maltodextrines ou les cellodextrines oxydantes sur le glucose. L'invention concerne aussi une nouvelle oxydase d'hydrate de carbone qui permet d'oxyder les maltodextrines et les cellodextrines avec plus d'efficacité que le glucose, et qui peut être obtenue à partir d'une souche de Microdochium, en particulier, M.nivale. La séquence d'acides aminés de la nouvelle oxydase de carbohydrate présente une faible homologie (identité ?20 %) avec des séquences d'acides aminés connus.

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