Composition comprising an enzyme having galactose oxidase activity and use thereof
A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a compound, e.g. a galactose-containing compound into a substrate for the enzyme having galactose oxidase activity.
1. A flour dough improving composition comprising, as a first component a galactose oxidase as a second component: (a) at least one of a galactan, a galactose oligomer or a galactose dimer, (b) a galactose oligomer, and a galactanase, or (c) galactanase; and as a third component, flour.
2. A composition according to claim 1 wherein the galactose oxidase is derived from an organism which is selected from the group consisting of a plant species, a fungal species and a bacterial species.
3. A composition according to claim 1 which further comprises a cellulase, a starch degrading enzyme, a lipase or a protease.
4. A composition according to claims 1 or 3 further comprising a non-enzymic dough additive compound.
5. A composition according to claim 1 wherein the amount of the galactose oxidase is in the range of 1 to 10,000 units per g.
6. A method of preparing a flour dough comprising adding to the dough an amount of the composition of claim 1 which is sufficient to obtain an amount of galactose oxidase activity in the dough which is in the range of 1 to 10,000 units per kg of flour.
7. A method according to claim 6 wherein the flour dough is a noodle dough.
8. A method according to claim 7 wherein the flour dough is an alimentary paste dough.
9. A method of preparing a bakery product, comprising baking the flour dough obtained by the method of claim 6 with the composition of claim 1 .
10. A method of preparing a dough product comprising adding the composition of claim 1 to dough ingredients, dough additives, a dough or a combination thereof.
11. A method according to claim 10 , wherein the composition further comprises a cellulase, a starch degrading enzyme, a lipase or a protease.
12. A method according to claim 10 or 11 , wherein the composition further comprises a non-enzymic dough additive compound.
13. A method according to claim 10 or 11 , wherein the galactose oxidase in the composition added to the dough ingredients, dough additives or the dough is substantially free of other enzyme activities.
14. A method according to claim 10 , wherein the galactose oxidase is in the form of a crude enzyme preparation.
15. The composition according to claim 1 , wherein the second component is a galactan.
16. The composition according to claim 1 , wherein the second component is a galactose oligomer.
17. The composition according to claim 1 , wherein the second component is a galactose dimer.
18. The composition according to claim 1 , wherein the second component is a galactose oligomer and a galactanase.
19. The composition according to claim 1 , wherein the second component is galactanase.