Project: Development of a dedicated enzyme mixture to improve the quality and health features of baked goods
The baking industry is one of the world's largest sectors involved in our daily food production, and most importantly the production of bread. There are huge regional differences in and preferences for appearance, structure and taste of bread resulting in an enormous variety of products. While in North-European countries tin bread, with the focus in crumb softness, is the first choice, in South-European countries crusty breads, with the focus in crust crispness, are preferred. In today's bread industry there is much attention for improving product quality and for product innovation, particularly with a focus on health aspects. Currently, industrial bakeries add enzymes to the dough to increase the stability and rising power of the dough, which results in a higher quality of the bread in terms of crumb structure, volume and prevention of staling. The currently used enzymes are COly amylases and xylanases that degrade starch and fibers, respectively. Xylanases in particular play a key role in determining the dough quality. Besides this effect on dough and bread properties, they are also wanted in breadmaking as health promoting agents, increasing the level of natural prebiotics. The use of enzymes as bread improvers instead of chemicals will also allow clean label of the end product._x000D__x000D_The commercial xylanases used in baking are COly of fungal origin. Often a combination of different types of xylanases has to be used in a bread improver to achieve the desired baking quality. Furthermore this combination of xylanases is dependent on the type of product and process used for breadmaking. Therefore, it is common practice that for each type of baking process/bread different enzyme mixtures are used, which is complex and leads to increased costs. Most enzyme products contain side activities, which can be negative for the bread quality. Because of this, there is a need for dedicated enzyme mixtures containing the xylanases of preference without negative side activities, which can be used for a broad range of products/baking processes. We aim to produce a xylanase product that performs well in a wide variety of products and (industrial) processes to meet customer's needs._x000D__x000D_Dyadic is an enzyme producer, that produces carbohydrate degrading/modifying enzymes with the fungus Myceliophthora thermophila C1 and has developed C1 into an industrial enzyme production platform. One of the achievements has been the development of a C1 strain with very low background enzyme activity, resulting in a production host that produces COly the target enzymes. In this project this low background strain (further referred to as LC strain), will be used as production system in which the target enzymes will be produced. C1 is, besides a production platform, also a source of carbohydrate degrading enzymes, such as xylanases of which C1 makes thirteen members. Cereform will start the project with screening these xylanases and other interesting enzymes, such as feruloyl esterases or arabinoxylan hydrolases, for their effectiveness in different dough and bread systems. Based on the outcome of the screening, the best performing enzymes will be selected and produced in the C1 LC strain. _x000D__x000D_Another type of enzyme that is currently used in bread baking is glucose oxidase(GOX) from Aspergillus niger. In the past potassium bromate, a chemical oxidizing agent, has been used in bread, but since that has been banned, glucose oxidase has been used as alternative. Because the performance of GOX is less than that of potassium bromate, there is a need for a better performing oxidative enzyme. Based on homology searches in C1, several genes encoding for putative (flavin dependent) oxidative enzymes will be selected and expressed in the C1 LC strain for production at small scale and subsequent screening purposes. Dyadic has already produced different types of other oxidative enzymes, such as laccases, tyrosinases and peroxidases which are also available for screening purposes. Based on the screening of the oxidative enzymes the best performing enzymes will be selected and preferably produced in the same LC strain as the selected xylanases._x000D__x000D_In order to make an economically viable product from the developed enzyme mixture(s), we need to develop a fermentation process that results in high protein production levels at low production costs. The University of Delft will be involved in developing this process at lab scale. The TUD will start with a Dyadic strain that is already available and modify the process later for the newly developed strain from the project. The lab scale production will be scaled up to pilot scale by Biopolis with the aim to define a production protocol for industrial scale production of the target enzymes. Finally, the enzyme product will be tested in bread systems by Banette SAS (crusty bread) and Cereform (soft bread) and other food applications by Biopolis._x000D_
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Acronym
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Bakenzyme
(Reference Number: 8364)
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Duration
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31/12/2013 - 30/06/2016
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Project Topic
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A novel, more pure and widely applicable xylanase-oxidase enzyme product will be developed for the baking industry which improves dough and bread structures, replaces non-natural additives (bromate) and increases the bioavailability of health components that are naturally present in flour.
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Network
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Eurostars
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Call
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Eurostars Cut-Off 10
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Project partner
