公开(公告)号：US4902622A

公开(公告)日：1990-02-20

申请号：US100730

申请日：1987-09-25

申请人： Kuniharu Nakai ,  Masayoshi Shiozaki ,  Hiroji Tsuji ,  Shigeharu Mori ,  Susumu Hirose ,  Nobumasa Yokoi ,  Takaichi Ohya

发明人： Kuniharu Nakai ,  Masayoshi Shiozaki ,  Hiroji Tsuji ,  Shigeharu Mori ,  Susumu Hirose ,  Nobumasa Yokoi ,  Takaichi Ohya

IPC分类号： C12N9/44

CPC分类号： C12R1/07 ,  C12N9/2451 ,  Y10S435/832

摘要： A novel .alpha.-1,6-glucosidase having the following properties:(1) Action: The enzyme acts on an .alpha.-1,6-glucoside bond to produce linear amylose;(2) Substrate specificity: The enzyme has the following relative activity to polysaccharides:______________________________________ Polysaccharide Relative activity (%) ______________________________________ Pullulan 100 Maize soluble amylopectin 13.5 Soluble starch 6.7 Oyster glycogen 1.7 Hare glycogen 2.6 Maize amylopectin 3.8 Potato amylopectin 4.0 ______________________________________ (3) Km value and Vmax to pullulan: the enzyme has Km value of 0.14 mg/ml and Vmax of 70.0 .mu.mol/min/mg protein;(4) Optimum pH: 5.0 to 5.5;(5) pH stability: The enzyme is stable in the pH range of 4.5 to 6.5 for 30 minutes at 40.degree. C. and in the pH range of 5.0 to 6.0 for 30 minutes at 50.degree. C.;(6) Optimum temperature: Approximately 55.degree. C.;(7) Thermal stability: Treatment at pH 4.5 for 30 minutes at different temperatures indicates that the enzyme retained 80% of the initial activity at 40.degree. C. and 10% thereof at 60.degree. C.;(8) Influence of inhibitor: The enzyme is inhibited by at least 70% by p-chloro-mercuribenzoic acid or sodium dodecylsulfate, but is not inhibited by o-phenanthroline or potassium ferricyanide;(9) Influence of metal salts: The enzyme is negligibly affected by Ni.sup.2+, Ba.sup.2+,Zn.sup.2+, Cd.sup.2+ or Mn.sup.2+ ; is inhibited by Fe.sup.3+ ; and loses activity in the presence of Hg.sup.2+ or Ag.sup.2+ ; and(10) Molecular Weight: About 95,500 (measured by SDS electrophoresis).

摘要翻译： 具有以下性质的新型α-1,6-葡糖苷酶：（1）作用：酶作用于α-1,6葡萄糖苷键以产生线性直链淀粉; （2）底物特异性：该酶对多糖具有以下相对活性： - 多糖相对活性（％） - 支链淀粉100-可溶性支链淀粉13.5-可溶淀粉6.7-牡蛎糖原1.7-高糖糖原2.6-支链淀粉3.8-支链淀粉 4.0 - （3）Km值和Vmax至支链淀粉：酶的Km值为0.14mg / ml，Vmax为70.0μmol/ min / mg蛋白质; （4）最适pH：5.0〜5.5; （5）pH稳定性：该酶在40℃，pH5.0〜6.0的pH范围为4.5〜6.5，在50℃，pH为5.0〜6.0，稳定30分钟。 （6）最佳温度：约55℃。 （7）热稳定性：在不同温度下在pH 4.5下处理30分钟表明酶在40℃下保留80％的初始活性，在60℃下保留10％的初始活性。 （8）抑制剂的影响：该酶被对氯 - 汞二苯甲酸或十二烷基硫酸钠抑制至少70％，但不被邻菲咯啉或铁氰化钾抑制; （9）金属盐的影响：酶被Ni2 +，Ba2 +，Zn2 +，Cd2 +或Mn2 +忽略不计; 被Fe3 +抑制; 并在Hg2 +或Ag2 +存在下失去活性; 和（10）分子量：约95,500（通过SDS电泳测量）。

公开(公告)号：US5698245A

公开(公告)日：1997-12-16

申请号：US454565

申请日：1995-05-30

申请人： Noriaki Tanaka ,  Kuniharu Nakai ,  Kenichi Takami ,  Yoshiyuki Takasaki

发明人： Noriaki Tanaka ,  Kuniharu Nakai ,  Kenichi Takami ,  Yoshiyuki Takasaki

IPC分类号： A21D6/00 ,  A21D8/04 ,  A21D2/00

CPC分类号： A21D8/042

摘要： A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.

摘要翻译： 面包质量改善组合物和使用该组合物生产面包的方法。 更具体地，包含形成麦芽三糖的酶或麦芽三糖形成酶，葡萄糖氧化酶和/或半纤维素酶的面包质量改进组合物和使用该组合物生产面团和面包的方法。 面包质量改进的组合物使面团的容易处理成为可能，而不用小面粉等覆盖面包，排除用于控制含水量的添加剂，烘烤时面包的弹性和延展性的改善，防止 面包凝固和其他问题，例如当使用冷冻面团时减少面包体积并消除或减少乳化剂。