首页> 外国专利> MUTANT ENZYME LESS STABLE THAN WILD TYPE (ESPECIALLY AN ALPHA-AMYLASE), MICROORGANISM, GENE, VECTOR, AND A PROCESS FOR MAKING DOUGH OR BREAD

MUTANT ENZYME LESS STABLE THAN WILD TYPE (ESPECIALLY AN ALPHA-AMYLASE), MICROORGANISM, GENE, VECTOR, AND A PROCESS FOR MAKING DOUGH OR BREAD

机译:突变型酶比野生型(尤其是α-淀粉酶)稳定,微生物,基因,载体以及制作面团或面包的过程

摘要

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.
机译:提供了在工业应用条件下表现出降低的稳定性的突变酶。作为实例,提供了突变的细菌α-淀粉酶,其在烘烤条件下具有降低的热稳定性。该修饰的α-淀粉酶可适用于改善面包产品的面包体积和面包屑柔软度,而不会引起过度糊化的危险。

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