PROCESSO PARA A PREPARACAO DE UM ENZIMA MUTANTE COM ESTABILIDADE REDUZIDA EM CONDICOES DE APLICACAO INDUSTRIAL

A mutant enzyme is provided which exhibits reduced stability under industrial application conditions. As an example mutant bacterial alpha -amylase is provided which has reduced thermostability during baking conditions. This modified alpha -amylase can be suitably used for improving both loaf volume...

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Bibliographic Details
Main Authors JAN HENRICUS VAN EIJK WILHELMUS JOHANNES QUAX, JOHAN PIETER MARINUS SANDERS
Format Patent
LanguagePortuguese
Published 08.02.1991
Edition5
Subjects
BAKERY PRODUCTS
BAKING
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
EDIBLE DOUGHS
ENZYMOLOGY
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PRESERVATION THEREOF
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
VINEGAR
WINE
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Summary:A mutant enzyme is provided which exhibits reduced stability under industrial application conditions. As an example mutant bacterial alpha -amylase is provided which has reduced thermostability during baking conditions. This modified alpha -amylase can be suitably used for improving both loaf volume and crumb softness of bread products without causing any danger of overdextrination.
Bibliography:Application Number: PT19900094545