US20090175989A1 - Novel process for enzymatic bleaching of food products - Google Patents

Novel process for enzymatic bleaching of food products Download PDF

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Publication number
US20090175989A1
US20090175989A1 US10/584,921 US58492105A US2009175989A1 US 20090175989 A1 US20090175989 A1 US 20090175989A1 US 58492105 A US58492105 A US 58492105A US 2009175989 A1 US2009175989 A1 US 2009175989A1
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Prior art keywords
enzyme
food product
enzymes
process according
carotene
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Abandoned
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US10/584,921
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English (en)
Inventor
Johanna Henrica Gerdina Maria Mutsaers
Thibaut Jose Wenzel
Lex De Boer
Albertus Alard Van Dijk
Rutger Jan Van Rooijen
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DSM IP Assets BV
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DSM IP Assets BV
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Assigned to DSM IP ASSETS B.V. reassignment DSM IP ASSETS B.V. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: ROOIJEN, VAN, RUTGER JAN, BOER, DE, LEX, DIJK, VAN, ALBERTUS ALARD, WENZEL, THIBAUT JOSE, MUTSAERS, JOHANNA HENRICA GERDINA MARIA
Publication of US20090175989A1 publication Critical patent/US20090175989A1/en
Priority to US13/560,502 priority Critical patent/US9198452B2/en
Abandoned legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/38—Products with no well-defined composition, e.g. natural products
    • C11D3/386—Preparations containing enzymes, e.g. protease or amylase
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/40—Dyes ; Pigments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for preparing a food product having increased whiteness, and the food product obtained.
  • a white colour of at least part of the food product is seen as desirable, for example in dairy products, for example cheeses, whey, butter, and milk powder and in flour-based products, for example bread and noodles.
  • the raw materials or intermediate products of such food products may comprise pigments, which can cause off-white to yellow colour of the food product.
  • pigments are carotenoids (carotenes and xanthophylls) and flavones.
  • a white crumb is seen as a desirable property.
  • a whiter crumb may be obtained by using enzymes such as catalase, peroxidase, lipase and/or lipoxygenase, see for instance ‘ Oxido - reductases and Lipases as Dough - Bleaching Agent ’ by P. Gélinas et al, Cereal Chem, 75(6), 810-814 (1998). All enzymes mentioned have a bleaching effect on the crumb. At present, the baking industry mostly uses enzyme active soy flour, which contains lipoxygenases.
  • the lipoxygenases in the soy flour are capable of bleaching wheat flour pigments as a result of the action of free radicals and other reactive oxygen species that are formed during the oxidation of fatty acids by lipoxygenase. This reaction is called a co-oxidation.
  • soy flour three lipoxygenases are present, L1, L2 and L3 whereby L2 and L3 possess the best bleaching activity (W. Grosch, G. Laskawy and F. Weber, J. Agric. Food Chem 24 (1976), 456).
  • Soy flour not only contains lipoxygenases but also the fatty acids that are necessary for the bleaching effect, resulting in an improved bleaching effect.
  • the known enzymes other than the lipoxygenases L2 and L3 from soy have the disadvantage that their performance is not as good as the lipoxygenases from soy. In practice, to obtain the desired whiteness, these enzymes are to be combined with cofactors or other enzymes to reach the desired level of whiteness of the crumb.
  • Peroxidases catalyze non-enzymatically the oxidation, by molecular oxygen, of unsaturated compounds e.g.
  • This object is reached by a novel process for the production of a food product in which an intermediate form of said food products comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production.
  • Enzymes capable of directly converting pigment into a form that results in increasing whiteness are here and hereafter referred to as bleaching enzymes. These enzymes can in various ways exert their direct bleaching effect on the pigments. For example, they can directly convert the pigments by saturating unsaturated bonds in the pigments via for example hydrogenation, or they can directly cleave the pigments, forming degradation products. With the term direct is meant that these enzymes act upon the pigment as substrate itself. Use of co-factors for reaching the conversion is not specifically excluded.
  • cleaving enzymes Enzymes capable of directly cleaving pigments will here and hereafter are referred to as cleaving enzymes.
  • Suitable cleaving enzymes according to the invention are enzymes that are capable of cleaving carotenoids (carotenes and xanthophylls) and flavones.
  • Carotenoids can be cleaved in two different ways, central and eccentric. Central cleavage of carotenoids results in formation of retinoids (C 20 -compounds). Eccentric cleavage can yield a more diverse group of compounds, as for example abscisic acid.
  • retinoids are essential components in vision.
  • ⁇ -carotene is cleaved into two molecules of retinal. This retinal can be modified to retinol, also known as vitamin A.
  • Examples of enzymes capable of eccentric cleavage of carotenoids are 9-cis-epoxycarotenoid dioxygenase (e.g. X. Qin and J. A. D. Zeevaart (1999), Proc. Nat. Acad. Science, 96, 15354) and ⁇ -carotene 9′,10′-dioxygenase (e.g. Kiefer et al. (2001), J. Biol. Chem. 287, 14110).
  • An intermediate form of the food product is defined herein as any form that occurs during the production process prior to obtaining the final form of the food product.
  • the intermediate form may comprise the individual raw materials used and/or mixture thereof and/or mixtures with additives and/or processing aids, or subsequently processed form thereof.
  • the enzyme is added in effective amounts.
  • the skilled person can easily determine this effective amount by varying the enzyme dosage and measuring the degradation of pigments and/or the increased whiteness of the final food product.
  • the effective amount of enzyme may be expressed in terms of beta-degrading units (e.g. Aziz or Zorn units—see Materials and Methods)
  • the food product may be made from at least one raw material that is of plant origin, such as wheat flour.
  • the latter is known to contain pigments such as carotenoids (carotenes and xanthophylls) and flavones, which are responsible for, for example, the crumb colour of baked bread.
  • these pigments may originate from other sources than plant raw materials e.g. from milk.
  • carotenoids are further substances with a carotene backbone, in particular with a beta-carotene or capsanthin backbone, more particularly alpha- and beta-carotene, lutein, lycopene, antheraxanthin, capsanthin, zeaxanthin, violaxanthin, astaxanthin, canthaxanthin, luteoxanthin, neoxanthin, and the respective apo-carotenoids.
  • a carotene backbone in particular with a beta-carotene or capsanthin backbone, more particularly alpha- and beta-carotene, lutein, lycopene, antheraxanthin, capsanthin, zeaxanthin, violaxanthin, astaxanthin, canthaxanthin, luteoxanthin, neoxanthin, and the respective apo-carotenoids.
  • a preferred food product for the process according to the invention is baked bread and other baked products from wheat flour and/or flours from other cereal origin.
  • the intermediate forms comprise for example wheat flour, the initial mixture thereof with other bread ingredients such as for example water, salt, yeast and bread improving compositions, the mixed dough, the kneaded dough, the leavened dough and the partially baked dough.
  • the enzyme is capable of converting beta-carotene
  • the enzyme is added to the wheat flour and/or flours from other cereal origin or to any initial mixture with other bread ingredients, in an amount so as to give between 1 and 5000 Zom units per kg flour, preferably between 5 and 1000 Zom units per kg flour, more preferably between 10 and 500 Zorn units per kg flour and most preferably between 25 and 250 Zom units per kg flour.
  • the enzyme may also be added together with or as part of a bread improver mixture with other dough and/or bread improving processing aids known in the art, such as one or more enzymes known in the art (e.g. amylolytic enzymes such as alpha-amylase, beta-amylase, amyloglucosidase, anti-staling maltogenic alpha-amylase, lipolytic enzymes such as lipase, phospholipase, galactolipase, oxidizing enzymes such as glucose oxidase, hexose oxidase, laccase, pyranose oxidase, carbohydrate oxidase, hemicellulolytic enzymes such as xylanase, arabinofuranosidase, cellulolytic enzymes such as endo-glucanases (such as cellulases), cellobiohydrolases, proteases and/or chemical processing aids known in the art such as reducing and oxidizing agents (e.
  • the intermediate forms comprise for example wheat flour, the initial mixture thereof with water, salt, and other noodle ingredients, the mixed dough and the final noodle product that can be fresh, dried, boiled, steamed and/or fried.
  • the food product can also be a dairy product.
  • dairy products is meant products that contain at least 10 wt %, preferably at least 30 wt %, more preferably at least 50 wt %, still more preferably at least 70 wt % or most preferably at least 80 wt % on dry solid basis of components originating from milk, preferably cow's milk.
  • Components originating from milk are for example fats, proteins, for example whey cheese curd and casein, etc.
  • Milk, especially cow's milk may naturally contain colouring compounds such as carotenoids, for example beta-carotene.
  • Whiteness plays an important role in for example cheese, butter oil, milk powder or whey products.
  • cheeses like Feta, Mozzarella, Ricotta and blue cheese, for example Danish Blue, Roquefort or Gorgonzola
  • whiteness is considered desirable.
  • the whiteness of the cheese might be a problem because of the ⁇ -carotene that is present in cow's milk.
  • the Colouring agent For some cheeses natural colouring agents like annatto or beta-crotene are used as food colouring agents. However, this colouring agent will also be present in the whey. When this whey is further processed into for example baby formula, the colour of the whey product may be undesirable.
  • the Intermediate products comprise e.g. milk, and cheese curd.
  • the enzyme may be added as an enzyme preparation or produced in situ by a microorganism capable of producing said enzyme.
  • the enzyme preparation can be derived from various sources, for example from plants, animals and microorganisms.
  • the enzyme preparation is derived from a microorganism, since microorganisms make it possible to obtain the enzyme on an industrial scale in a controlled manner.
  • the enzyme preparation derived from a microorganism can be obtained by classical fermentation processes of a selected microbial strain or by fermentation of a microorganism that over expresses the enzyme.
  • the microorganism may be a bacterium, a fungus or yeast. Examples of suitable microorganisms are Microcystis, Lepista , for example L.
  • irina Cyathus , for example C. pallidus, Ganoderma , for example G. applanatum, Ischnoderma , for example I. benzoinum, Marasmius , for example M. scorodonius, Trametes , for example T. suaveoluens of T. versicolour, Cryptococcus , for example C. laurentii, Hypomyces , for example H. odoratus or Phaffia , for example P. rhodozyma, Phanerochaete for example P. chrysosporium, Lentinula for example L. edodes, Coprinus for example C.
  • cinereus Gloeophyllum for example G. trabeum, Ophiostoma for example O. piliferum, Aspergillus for example A. niger, A. oryzae, A. nidulans, Thermomyces , for example T. lanuginosa, Sporotrichum , for example S. thermophile, Aureobasidium for example A. pullulans, Amorphotheca , for example A. resinae, Leucosporidium , for example L. scottii, Cunninghamella , for example C. elegans.
  • Measurement of whiteness of a product can be done visually or a reflection measurement, for example by scanning.
  • the b-factor of the produced product is preferably as closest to 0 as possible, preferably between 10 and 0, more preferably between 5 and 0 and even more preferably lower than 1 and most preferably lower than 0.5.
  • the invention provides a food product obtainable by the process of the invention as described hereinbefore.
  • These food products are characterized by at least parts having significantly increased whiteness in comparison with food products obtainable by production processes that do not comprise adding one or more of enzymes capable of converting pigments in the intermediate products.
  • the invention provides the use of enzymes capable in converting pigments for bleaching food products, for example flour-based or milk-derived products.
  • these enzymes can advantageously be used as a stain remover in household detergents.
  • the enzymes proved very efficient in removing colored stains, for example grass stains, coffee and tea stains, from both cotton and synthetic (e.g. polyester) fabrics.
  • the enzymes could also be used in enzymatic stone bleaching processes, for example by bleaching the indigo dye of blue jeans to a desired level.
  • Enzyme activity can be determined as beta-carotene conversion activity according to A. Ben Aziz (1971), Phytochemistry 10, 1445.
  • One enzyme unit is defined herein as the amount of enzyme that converts 1 microgram of beta-carotene per minute min (further referred to as Aziz-unit).
  • the enzyme activity can also be determined as beta-carotene conversion activity according to Zom et al (2003), Appl. Microbiol. Biotechnol. 62:331-336.
  • One enzyme unit is defined herein as the amount of enzyme that converts 1 micromole of beta-carotene per minute min (further referred to as Zorn-unit).
  • the assay is carried out as follows: 1.5 ml of enzyme containing sample was pre-incubated in a cuvette at 27° C. for 5 min before 100 ⁇ l of beta-carotene stock solution (see further below) was added.
  • the concentrated culture supernatant was diluted with a citric acid/phosphate buffer pH 5.5 (this buffer was prepared by mixing 43 ml 0.1 M citric acid with 56 ml 2 M Na 2 PO 4 solutions).
  • This buffer was prepared by mixing 43 ml 0.1 M citric acid with 56 ml 2 M Na 2 PO 4 solutions.
  • the decrease of absorbance was monitored over 15 min at 450 nm and 27° C. using a spectrophotometer in a temperature controlled cell holder.
  • the curve was checked for linearity and the enzyme activity was calculated with the linear part of the curve according to the following equation:
  • the beta-carotene stock solution was prepared as follows: 5 mg beta-carotene and 500 mg Tween-80 were dissolved in 50 mL dichloromethane.
  • the dichloromethane was evaporated at 40° C. and 800 mbar in a rotary evaporator. When nearly all dichloromethane was evaporated, 30 ml water was added and the residual dichloromethane was eliminated in the rotary evaporator and finally in a stream of nitrogen.
  • the resulting solution was filtered and filled up to 50 ml with water in a graduated flask. The solution has to be stored in the cold (refrigerator) and is stable for a few days only.
  • Bleaching was determined after extraction of carotenoids from crumb or dough as indicated by Gelinas, Cereal Chem. 75, 810-184 (1998). Carotenoids were determined via total lipids extraction from crumb of bread as indicated by Gelinas (1998).
  • Whiteness of a food product can be determined both visually as well as by reflection measurements. Visual inspection can be performed by comparing food products to which a bleaching enzyme is added versus a control without added bleaching enzyme. Reflection measurements can be performed by scanning the food product on a colour scanner (Hewlett Packard Scanjet ADF). These data can be analysed using the programme LabSMART (LabSMART, LLC, Logan Utah, USA).
  • pup loaves were prepared from 200 g wheat flour (a mixture of 160 g of wheat flour (Kolibri°—Meneba, The Netherlands) and 40 gram wheat flour (Ibis®—Meneba, The Netherlands)), 1.4 g Fermipan® dry yeast (DSM Bakery Ingredients, Delft, The Netherlands), 4 g salt, 50 ppm ascorbic acid, 4 ppm fungal ⁇ -amylase Bakezyme® P500 (DSM Food Specialties, Delft, The Netherlands), 60 ppm of fungal hemicellulase Bakezyme® HS2000 (DSM Food Specialties, Delft, The Netherlands) and the amount of the beta-carotene degrading enzyme as indicated in Table 1 and 116 ml water in a pin mixer for 6 minutes and 15.
  • the dough temperature was 28° C. Directly after mixing, the dough is divided into two pieces of 150 g each, rounded and proofed for 45 minutes in a proofing cabinet at 30° C., shaped and panned. After a final proof of 70 minutes at 30° C., the dough was baked for 20 minutes at 225° C.
  • Enzyme dosage (expressed as Zorn units per 200 gram of flour) Enzyme from Assay Loaf A Loaf B Loaf C Loaf 1 Enzyme active Aziz — 18.6 — — soy flour Soy enzyme Aziz — — 18.6 — Lipoxygenase 2 Marasmius Zorn — — — 18.6 scorodonius
  • Miniature cheeses were produced as described by Shakeel-Ur-Rehman et al. (Protocol for the manufacture of miniature cheeses in Lait, 78 (1998), 607-620).
  • Raw cows milk was pasteurised by heating for 30 minutes at 63° C.
  • the pasteurised milk was transferred to wide mouth plastic centrifuge bottles (200 mL per bottle) and cooled to 31° C.
  • 0.72 ml of starter culture DS 5LT1 (DSM Gist B. V., Delft, The Netherlands) was added to each of the 200 ml of pasteurised milk in the centrifuge bottles and the milk was ripened for 20 minutes.
  • the milk solutions were held for 40-50 minutes at 31° C. until a coagulum was formed.
  • the coagulum was cut manually by cutters of stretched wire, spaced 1 cm apart on a frame.
  • Healing was allowed for 2 minutes followed by gently stirring for 10 minutes.
  • the temperature was increased gradually to 39° C. over 30 minutes under continuous stirring of the curd/whey mixture.
  • the curd/whey mixtures were centrifuged at room temperature for 60 minutes at 1,700 g.
  • the whey was drained and the curds were held in a water bath at 36° C.
  • the cheeses were inverted every 15 minutes until the pH had decreased to 5.2-5.3 and were then centrifuged at room temperature at 1,700 g for 20 minutes. After further whey drainage the cheese bleaching was determined by scanning. Use of bleaching enzymes I and II resulted in a whiter cheese.
US10/584,921 2004-01-13 2005-01-13 Novel process for enzymatic bleaching of food products Abandoned US20090175989A1 (en)

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EP04075123 2004-01-13
PCT/EP2005/000442 WO2005067735A2 (en) 2004-01-13 2005-01-13 Novel process for enzymatic bleaching of food products

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US (2) US20090175989A1 (de)
EP (2) EP1703808B1 (de)
JP (2) JP4602355B2 (de)
CN (1) CN1909802B (de)
AR (1) AR047413A1 (de)
AT (1) ATE501646T1 (de)
AU (1) AU2005204455B2 (de)
BR (1) BRPI0506742B1 (de)
CA (1) CA2551776C (de)
DE (1) DE602005026903D1 (de)
DK (1) DK1703808T3 (de)
EA (1) EA011582B1 (de)
ES (1) ES2361641T3 (de)
IL (1) IL176677A0 (de)
WO (1) WO2005067735A2 (de)
ZA (1) ZA200605712B (de)

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AR047413A1 (es) 2006-01-18
JP2007518406A (ja) 2007-07-12
CN1909802B (zh) 2011-06-01
EP2316280A1 (de) 2011-05-04
DK1703808T3 (da) 2011-06-14
WO2005067735A3 (en) 2005-11-24
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JP2010159424A (ja) 2010-07-22
CA2551776A1 (en) 2005-07-28
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US20120288919A1 (en) 2012-11-15
AU2005204455B2 (en) 2010-06-24
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EA011582B1 (ru) 2009-04-28
CN1909802A (zh) 2007-02-07
BRPI0506742B1 (pt) 2014-09-30
ATE501646T1 (de) 2011-04-15
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