Method of preparing a dough-based product

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.

主权项

1. A method of preparing a high-sucrose dough or a high-sucrose dough-based edible product, comprising adding a polypeptide having maltogenic alpha-amylase activity to the dough, wherein the dough comprises at least 10% sucrose by weight, and the polypeptide:
a) has an amino acid sequence which is at least 90% identical to SEQ ID NO: 1, b) compared to SEQ ID NO: 1 comprises a substitution I15T/S/V/L, R18K, K44R/S/T/Q/N, N86Q/S/T, T87N/Q/S, G88A/S/T, Y89W/F/H, H90W/F/Y/R/K/N/Q/M, W93Y/F/M/E/G/V/T/S, F188H/L/I/T/G/V, D190E/Q/G, A192G/S/T/Q/R, F194S/L/Y, L196F, N371K/R/F/Y/Q or D372E/Q/S/T/A, a deletion of 191 or 192 or an insertion of Ala after 192; and c) has more than 20% maltogenic alpha-amylase activity at 10% sucrose by weight compared to its maltogenic alpha-amylase activity in the absence of sucrose.