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| Cyclic peptides containing Arg-Gly-Asp, and derivatives thereof, as adhesion inhibitors |
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| Platelet aggregation inhibitors |
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| Adhesion receptor antagonists |
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| Activation of peptide prodrugs by hK2 |
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| Device having diarrhea diagnostic panel |
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| Method for the treatment of chemonucleolysis |
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| Monoclonal antibodies that block ligand binding to the CD22 receptor in mature B cells |
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| PRO1312 polypeptides |
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| Purified p75 (type II) tumor necrosis factor receptor polypeptides |
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Non-maltogenic exoamylases and their use in retarding retrogradation of starch
| Details |
Inventors: Kragh, Karsten M.; Larsen, Bjarne; Rasmussen, Preben; Duedahl-Olesen, Lene; Zimmermann, Wolfgang;
Assignee: Danisco A/S (Copenhagen, DK)
Primary Examiner: Hendricks; Keith
Assistant Examiner:
Attorney, Agent or Firm: Foley & Lardner
The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomylase cleaves one or more linear malto-oligosaccharides, predominantly consisting of from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains. The non-maltogenic exoamylase has an endoamylase activity of less than 0.5 endoamylase units (EAU) per unit of exoamylase activity. |
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DETAILED DESCRIPTION What is claimed is: 1.
A process for making a bakery product comprising: (a) adding to a starch medium a non-maltogenic exoamylase that hydrolyses starch by cleaving off one or more linear malto-oligosaccharides, predominantly comprising from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains; and (b) baking the starch medium before, during or after step (a).
2.
A process according to claim 1, wherein the non-maltogenic exoamylase has an endoamylase activity of less than 0.
5 endoamylase units (EAU) per unit of exoamylase activity.
3.
A process according to claim 1, wherein the starch medium comprises wheat flour or rye flour or mixtures thereof.
4.
A process according to claim 1, wherein the non-maltogenic exoamylase yields, in a waxy maize starch incubation test, one or more hydrolysis products comprising one or more linear malto-oligosaccharides of from one to ten D-glucopyranosyl units, and wherein at least 60% by weight of the linear malto-oligosaccharides of from one to ten D-glucopyranosyl units consist of from three to eight D-glucopyranosyl units.
5.
A process according to claim 1, wherein at least 60% of the hydrolysis product is maltotetraose, maltopentaose, maltohexaose, maltoheptaose, or maltooctaose.
6.
A process according to claim 5, wherein at least 60% of the hydrolysis product is maltotetraose.
7.
A process according to claim 6, wherein the non-maltogenic exoamylase is obtained from Pseudomonas saccharophila.
8.
A process according to claim 7, wherein the non-maltogenic exoamylase is encoded by a DNA sequence comprising GenBank accession number X16732.
9.
A process according to claim 5, wherein at least 60% of the hydrolysis product consists of maltohexaose.
10.
A process according to claim 9, wherein the non-maltogenic exoamylase is obtained from Bacillus clausii.
11.
A process according to claim 10, wherein the non-maltogenic exoamylase has a molecular weight of about 101,000 Da as estimated by sodium dodecyl sulphate polyacrylamide electrophoresis
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Drugs 
