公开(公告)号：US20120141630A1

公开(公告)日：2012-06-07

申请号：US12278004

申请日：2007-02-06

申请人： Christel Thea Jorgensen ,  Luise Erlandsen ,  Lone Dybdal Nilsson ,  Kim Borch ,  Jesper Vind

发明人： Christel Thea Jorgensen ,  Luise Erlandsen ,  Lone Dybdal Nilsson ,  Kim Borch ,  Jesper Vind

IPC分类号： A21D8/04 ,  C12Q1/44

CPC分类号： A21D8/042 ,  C12Q1/44 ,  G01N2333/918

摘要： Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides.

摘要翻译： 改善面团或烘焙产品性质的脂肪分解酶通常对能够形成六方相的脂质具有高活性，并且在此基础上开发了筛选方法。 改进的性能可以包括更大的面包体积，改进的形状因子，改进的面包屑结构，减少的面团粘性，改善的面团稳定性和/或改进的对延伸打样的耐受性。 有利的脂质降解酶对于MGDG和/或不饱和磷脂酰乙醇胺（APE，PE）具有比对DGDG，PC，PS，PI，PG，饱和磷脂酰乙醇胺，ALPE和/或三甘草酸酯更高的活性。