Lipolytic enzyme variants
The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1 or SEQ ID NO: 6, wherein the polypeptide comprises an amino acid substitution at position 295 and at least one further amino acid substitution at position 113, 121, 179 and/or 284, wherein the positions are defined with reference to SEQ ID NO: 1 or SEQ ID NO: 6. The invention further relates to a process for preparing a dough wherein a polypeptide as disclosed herein is used and baked product prepared from the dough.
1. A variant polypeptide having a lipase activity, wherein the polypeptide is selected from the group consisting of:
i. a polypeptide which comprises an amino acid sequence which has at least 90% identity to a mature amino acid sequence comprising amino acids 34 to 304 of SEQ ID NO: 1, wherein the polypeptide comprises an amino acid substitution at position 295 and at least one further amino acid substitution at position 113, 121, 179 and/or 284, wherein the positions are defined with reference to SEQ ID NO: 1;
ii. the polypeptide according to i), wherein the amino acid substitution at position 295 is D295G, D295N or D295S and the at least one further amino acid substitution at position 113 is I113H, I113N or I113T, at position 121 the amino acid substitution is N121D, at position 179 the amino acid substitution is V179M, and/or at position 284 the amino acid substitution is I284M or I284T;
iii. a polypeptide which has at least 90% identity to a mature amino acid sequence comprising amino acids 34 to 304 of SEQ ID NO: 1, wherein the polypeptide comprises amino acid substitutions (D295S and V179M), (D295N and V179M), (D295S, I113H and V179M), (D295G and I113T), (D295N and I113N), (D295N, I113T, V179M, and N112D), (D295S, I113H, V179M, and I284M), (D295N and I113T), (D295S, I113T, V179M, and I284M), (D295S, I113T, V179M, N121D), (D295S, I113T and V179M), (D295S and I113N), or (D295N and I284T), wherein the substitutions are defined with reference to SEQ ID NO: 1;
iv. the polypeptide according to i)-iii), wherein the polypeptide comprises an insertion of one or more amino acid(s) after position 304, wherein the position is defined with reference to SEQ ID NO: 1; and
v. the polypeptide according to iv), wherein the mature amino acid sequence of SEQ ID NO: 1 comprises the insertion.
2. The polypeptide according to claim 1 , wherein the insertion comprises a proline at position 305 and 306.
3. The variant polypeptide according to claim 1 , wherein the polypeptide, when used in dough, improves shock resistance of dough, dough stability and/or increases the volume of a baked product made from the dough as compared to the shock resistance, dough stability and/or volume of a baked product made from a dough comprising a reference polypeptide, wherein said reference polypeptide is the mature amino acid sequence of SEQ ID NO: 1.
4. A nucleic acid encoding a polypeptide having lipase activity according to claim 1 , wherein optionally the nucleic acid has at least 70% 90% identity to SEQ ID NO: 2 or SEQ ID NO: 4, wherein the nucleic acid comprises a mutation encoding an amino acid substitution D295G, D295N or D295S and at least one further amino acid substitution I113H, I113N or I113T, and/or N121D, and/or V179M, and/or I284M or I284T, wherein the substitutions are defined with reference to SEQ ID NO: 1.
5. An expression vector comprising a nucleic acid according to claim 4 operably linked to at least one control sequence that direct expression of the polypeptide in a host cell.
6. A recombinant host cell comprising a nucleic acid according to claim 4 , or an expression vector comprising said nucleic acid.
7. A method for preparation of a polypeptide according to claim 1 , comprising cultivating a host cell in a suitable fermentation medium, under conditions that allow expression of the polypeptide, and optionally recovering the polypeptide.
8. A composition comprising a polypeptide according to claim 1 .
9. A process for preparing a dough comprising adding a polypeptide according to claim 1 to the dough.
10. A dough comprising a variant polypeptide according to claim 1 .
11. A process for preparing a baked product comprising baking a dough according to claim 10 .
12. A product comprising a variant polypeptide according to claim 1 to increase shock resistance, improve stability of a dough and/or increase the volume of bread.
13. A process for increasing volume of a baked product, comprising
preparing a dough comprising a polypeptide according to claim 1 ,
subjecting the dough to a shock treatment, and
baking the dough,
wherein the volume of the baked product is increased as compared to the volume of a baked product prepared from a dough comprising a reference polypeptide, wherein said reference polypeptide is the mature amino acid sequence of SEQ ID NO: 1.
14. The process according to claim 13 , wherein the dough and/or the baked product comprises wholemeal flour and/or a flour comprising a free fatty acid content of between 0.01 to 0.8 w/w %.
15. The variant polypeptide according to claim 1 , wherein the polypeptide of i) and iii) comprises an amino acid sequence which has at least 95% identity to a mature amino acid sequence comprising amino acids 34 to 304 of SEQ ID NO: 1.
16. The variant polypeptide according to claim 1 , wherein the polypeptide of i) and iii) comprises an amino acid sequence which has at least 97% identity to a mature amino acid sequence comprising amino acids 34 to 304 of SEQ ID NO: 1.
17. The variant polypeptide according to claim 1 , wherein the polypeptide of i) and iii) comprises an amino acid sequence which has at least 99% identity to a mature amino acid sequence comprising amino acids 34 to 304 of SEQ ID NO: 1.
18. The variant polypeptide according to claim 1 , wherein the polypeptide of i) and iii) comprises an amino acid sequence which has 100% identity to a mature amino acid sequence comprising amino acids 34 to 304 of SEQ ID NO: 1.