TRANSFER METHOD
A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ production of the glycosylated lipid in a food product is disclosed.
1 . A method of glycosylating a lipid having a free hydroxyl group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme.
2 . A method according to claim 1 , further comprising isolating the glycosylated lipid from the reaction mixture.
3 . A method according to claim 1 , further comprising purifying the glycosylated lipid.
4 . A method according to claim 1 , wherein the transglycosidase enzyme is a transglucosidase enzyme.
5 . A method according to claim 1 , wherein the transglycosidase enzyme is classified in Enzyme Classification (E.C.) 3.2.1.20.
6 . A method according to claim 1 , wherein the transglycosidase enzyme is classified in Glycoside Hydrolase Family 31 of the Carbohydrate-Active Enzymes database.
7 . A method according to claim 1 , wherein the transglycosidase enzyme is of fungal origin or has at least 50%, preferably at least 55%, such as at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98% or at least 99%, sequence identity with a transglycosidase enzyme of fungal origin.
8 . A method according to claim 1 , wherein the transglycosidase enzyme originates from an Aspergillus species or has at least 50%, preferably at least 55%, such as at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98% or at least 99%, sequence identity with a transglycosidase enzyme originating from an Aspergillus species.
9 . A method according to claim 8 , wherein the Aspergillus species is selected from the group consisting of Aspergillus niger, Aspergillus awamori, Aspergillus terreus, Aspergillus oryzae, Aspergillus nidulans, Aspergullus fumigatus and Aspergillus clavatus.
10 . A method according to claim 1 , wherein the transglycosidase enzyme is Aspergillus niger transglucosidase (SEQ ID No 2 or SEQ ID No. 4) or has at least 50%, preferably at least 55%, such as at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98% or at least 99%, sequence identity therewith.
11 . A method according to claim 1 , wherein the lipid is a mono- or polyglycerolipid.
12 . A method according to claim 11 , wherein the lipid is a monoglycerolipid.
13 . A method according to claim 11 , wherein the lipid is a diglycerolipid.
14 . A method according to claim 11 , wherein the lipid is a polyglycerolipid.
15 . A method according to claim 12 , wherein the lipid is selected from a monoglyceride or a diglyceride.
16 . A method according to claim 15 , wherein the monoglyceride has one saturated or unsaturated acyl chain having 4 to 40 carbon atoms.
17 . A method according to claim 16 , wherein the monoglyceride has one saturated or unsaturated acyl chain having 10 to 22 carbon atoms.
18 . A method according to claim 15 , wherein the diglyceride has two saturated or unsaturated acyl chains each independently having 4 to 40 carbon atoms.
19 . A method according to claim 18 , wherein the diglyceride has two saturated or unsaturated acyl chains each independently having 10 to 22 carbon atoms.
20 . A method according to claim 1 , wherein the monosaccharide moiety is a glucose moiety.
21 . A method according to claim 1 , wherein the source of monosaccharide moiety is a disaccharide.
22 . A method according to claim 21 , wherein the disaccharide is selected from maltose, isomaltose, isomaltulose, lactose, sucrose, cellobiose, nigerose, kojibiose, trehalose and trehalulose.
23 . A method according to claim 22 , wherein the disaccharide is sucrose.
24 . A method according to claim 1 , wherein the source of monosaccharide moiety is an oligosaccharide.
25 . A method according to claim 24 , wherein the oligosaccharide is selected from maltodextrin, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, melezitose, cellotriose, cellotetraose, cellopentaose, cellohexaose and celloheptaose.
26 . A method according to claim 1 , wherein the source of monosaccharide moiety is a polysaccharide.
27 . A method according to claim 26 , wherein the polysaccharide is selected from starch, amylose, amylopectin, glycogen, cellulose or a derivative thereof, alginic acid or a salt or derivative thereof, polydextrose, dextran, pectin, pullulan, carrageenan, locust bean gum and guar gum.
28 . A method of transfer of a monosaccharide moiety to a lipid, as defined in claim 1 , by contacting the lipid with a source of monosaccharide moiety, as defined in claim 1 , and a transglycosidase enzyme, as defined in claim 1 .
29 . A food product improving composition including: a transglycosidase enzyme; a source of monosaccharide moiety; and a lipid.
30 . A food product improving composition according to claim 29 including: a transglycosidase enzyme, as defined in claim 1 ; a source of monosaccharide moiety, as defined in claim 1 ; and a lipid, as defined in claim 1 .
31 . A food product improving composition according to claim 29 , wherein the food product is selected from a dough and a baked product prepared from dough.
32 . A food product improving composition according to claim 29 , wherein the source of monosaccharide moiety is sucrose.
33 . A method of improving the emulsification properties of a food product, the method comprising contacting the food product or a food product intermediate with a source of monosaccharide moiety, a lipid, and a transglycosidase enzyme.
34 . A method according to claim 33 of improving the emulsification properties of a food product, the method comprising contacting the food product or food product intermediate with a source of monosaccharide moiety, as defined in claim 1 , a lipid, as defined in claim 1 , and a transglycosidase enzyme, as defined in claim 1 .
35 . A method according to claim 34 , wherein the food product is selected from dough and a baked product prepared from dough, the method further comprising, if necessary, subjecting the resulting dough to baking under suitable conditions.
36 . A method for in situ production of a glycosylated lipid in a food product, the method comprising contacting the food product or food product intermediate with a source of monosaccharide moiety, a lipid, and a transglycosidase enzyme.
37 . A method according to claim 36 for in situ production of a glycosylated lipid in a food product, the method comprising contacting the food product or food product intermediate with a source of monosaccharide moiety, as defined in claim 1 , a lipid, as defined in claim 1 , and a transglycosidase enzyme, as defined in claim 1 .
38 . A method according to claim 37 , wherein the food product is a baked product.
39 . A method according to claim 1 , wherein the food product intermediate is a dough.
40 . A method according to claim 1 , wherein the source of monosaccharide moiety is sucrose.
41 . A method according to claim 1 , wherein the source of monosaccharide moiety is added in an amount of up to 30% by weight.
42 . A method according to claim 41 wherein the source of monosaccharide moiety is added in an amount of 10% to 20% by weight, such as, e.g. 8% to 12% by weight.
43 . A method according to claim 33 , wherein the lipid is selected from a monoglyceride or a diglyceride.
44 . A method according to claim 43 , wherein the lipid is added in an amount of up to 10, such as, e.g. up to 3, up to 1.5, or up to 1% by weight.
45 . A food product formed from the composition of claim 29 .
46 . A food product produced by the method claim 33 .
47 . Use of a transglycosidase enzyme, for the transfer of a monosaccharide moiety to a lipid.
48 . Use according to claim 47 of a transglycosidase enzyme, as defined in claim 1 , for the transfer of a monosaccharide moiety to a lipid, as defined in claim 1 .
49 . Use according to claim 47 wherein said transfer of a monosaccharide moiety to a lipid takes place in situ in a food product or food product intermediate.
50 . Use according to claim 47 wherein said transfer of a monosaccharide moiety takes place in situ in a laundry composition.
51 . Use of a transglycosidase enzyme, as defined in claim 1 , for improving the emulsification properties of a food product, said food product including a lipid, as defined in claim 1 , and a source of monosaccharide moiety, as defined in claim 1 .