The present invention relates to a method for stabilising an aqueous solution of β-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. Said cocktail of additives is particularly effective at maintaining the enzymatic activity of β-amylase over time. Another aim of the present invention consists of using said cocktail for the specific function of maintaining the enzymatic activity of the β-amylase. Another aim of the present invention is to provide an aqueous solution of β-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using said β-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production.

The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

Disclosed herein are methods for preparing modified starches, and uses thereof. A method for preparing a modified starch includes the steps of: modifying a gelatinized starch suspension with β-amylase; after inactivating the β-amylase, further modifying with a branching enzyme, after inactivating the branching enzyme, further modifying with pullulanase, after inactivating the pullulanase, precipitating a resulting enzymatic hydrolysate with an alcohol to obtain precipitates; and drying the precipitates to obtain the modified starch. The methods disclosed herein substantially increase the number of linear chains with a degree of polymerization (DP) 6-11 in the starch chains and, thus, significantly increase the content of resistant starch (RS) in the modified starch—thereby facilitating the use in foods and medicaments.

Disclosed is an enzyme composition for regulating sugar metabolism which can regulate the absorption of glucose into the body by converting the carbohydrates in food to a form of sugar that is not absorbed in the stomach and the like before being decomposed in the small intestine into glucose by the activity of various enzymes such as maltase, sucrase, or lactase and the like and absorbed, wherein the enzyme composition includes: one or more enzymes selected from the group consisting of glucoamylase, sucrase and lactase; glucose oxidase; and transglucosidase.

A recombinant yeast cell comprising a heterologous polynucleotide encoding an anti-staling/freshness amylase; in particular an anti-staling/freshness amylase selected from the group consisting of a maltogenic amylase (EC 3.2.1.133), a beta-amylase (EC 3.2.1.2), and a glucan 1,4-alpha-maltotetrahydrolase (EC 3.2.1.60).

The purpose of the present invention is to provide a processing technique with which it is possible to enhance the aroma of a plant protein food/beverage product ingredient and/or of a plant protein food/beverage product. By using a method for manufacturing a processed article of a plant protein food/beverage product ingredient and/or of a plant protein food/beverage product, the method including a step for treating a plant protein food/beverage product ingredient and/or a plant protein food/beverage product with a protein deamidation enzyme and a -amylase, it is possible to enhance the raw-ingredient-derived aroma of the resultant processed article of the plant protein food/beverage product ingredient and/or of the plant protein food/beverage product.

Disclosed are compositions and methods relating to a simplified process for producing maltodextrin and specialty syrups using fewer enzymes and less complicated conditions than required for contemporary enzymatic processes.

Disclosed herein include methods of reducing the viscosity of a starch slurry during starch processing by the addition of one or more surfactants and one or more amylases. In some embodiments, the unexpected reduction in slurry viscosity results in a surprising increase in corn oil recovery, reduction in residual starch, and increased fermentation rate.

The present invention relates to isolated polypeptides having protease activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

One subject of the present invention is the use of a combination of a polyol (i) consisting of 12 carbon atoms and of a polyol (ii) consisting of 4 to 6 carbon atoms, as protein stabilizer. Another subject of the present invention is protein compositions comprising such a combination. A final subject of the present invention is a process for preparing protein compositions using such a combination.