Carbohydrate oxidase and use thereof in baking
View Patent ↗The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize 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, particularly M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.
1. A process for preparing a dough, comprising adding to the dough a carbohydrate oxidase which has a higher activity on an oligosaccharide having a degree of polymerization of at least 2 as a substrate than on the corresponding monosaccharide.
2. The process of claim 1 , wherein the carbohydrate oxidase has a higher activity on a maltooligosaccharide having a degree of polymerization of 2-6 than on glucose at a substrate concentration of 10 mM or less.
3. The process of claim 2 , wherein the maltooligosaccharide is maltose, maltotriose or maltotetraose.
4. The process of claim 1 , wherein the carbohydrate oxidase is a Microdochium or Acremonium carbohydrate oxidase.
5. The process of claim 4 , wherein the carbohydrate oxidase is a M. nivale carbohydrate oxidase.
6. The process of claim 5 , wherein the carbohydrate oxidase is s CBS 100236 carbohydrate oxidase.
7. A process for preparing a baked product, comprising (a) adding to the dough a carbohydrate oxidase which has a higher activity on an oligosaccharide having a degree of polymerization of at least 2 as a substrate than on the corresponding monosaccharide and (b) baking the dough.
8. The process of claim 7 , wherein the carbohydrate oxidase has a higher activity on a maltooligosaccharide having a degree of polymerization of 2-6 than on glucose at a substrate concentration of 10 mM or less.
9. The process of claim 8 , wherein the maltooligosaccharide is maltose, maltotriose or maltotetraose.
10. The process of claim 7 , wherein the carbohydrate oxidase is a Microdochium or Acremonium carbohydrate oxidase.
11. The process of claim 10 , wherein the carbohydrate oxidase is a M. nivale carbohydrate oxidase.
12. The process of claim 11 , wherein the carbohydrate oxidase is s CBS 100236 carbohydrate oxidase.
13. A flour, dough or baked product comprising a carbohydrate oxidase which has a higher activity on an oligosaccharide having a degree of polymerization of 2 or higher as a substrate than on the corresponding monosaccharide.