NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODUCTS RELATING THERETO
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United States of America Patent
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Issued Date -
Mar 14, 2024
app pub date -
Feb 2, 2022
filing date -
Feb 2, 2021
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Abstract
The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-α-glucanotransferase enzyme, wherein the GtfC-type enzyme (i) is capable of transferring a maltose moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor via a new a(1->6) linkage without forming α(1->4,6) branching points, and (ii) has an activity optimum in the temperature range of 50-70° C. Also provided is a farinaceous dough and a baked dough product comprising said GtfC-t e 4,6-α-glucanotransferase enzyme.
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