Method for decolorization of sugar solution using enzymes

Patent metadata

Field	Value
Publication number	US-2016249669-A1
Application number	US-201415028652-A
Country	US
Kind code	A1
Filing date	Oct 10, 2014
Priority date	Oct 11, 2013
Publication date	Sep 1, 2016
Grant date	—

Abstract

The present invention relates to methods for decolorizing a sugar solution obtained from sugar crops, wherein the solution is treated enzymatically with an oxidoreductase resulting in a decrease in color and/or turbidity of the solution. Also described are methods for decolorizing fruit juice solutions using oxidoreductases. Specifically, glucose oxidase, carbohydrate oxidases, glucose dehydrogenase, cellobiose dehydrogenase and glucooligosaccharide oxidase are described. At least action of glucose oxidase results in the formation of a coloured precipitate, which may be removed by filtration or centrifugation.

First claim

1 . A method for decolorizing a sugar solution obtained from sugar crops, wherein the solution is treated enzymatically with a glucose oxidase (EC 1.1.3.4), carbohydrate oxidases (EC 1.1.3) or a dehydrogenase resulting in a decrease in color and/or turbidity of the solution.

2 . The method according to claim 1 , wherein at least 20%, at least 25%, at least 30%, at least 35%, particularly at least 40%, more particularly 45%, even more particularly at least 50% of the color is removed.

3 . The method according to claim 1 , wherein the color reduction is obtainable when the glucose oxidase, carbohydrate oxidase, or dehydrogenase is added at any step before evaporation in a sugar production process.

4 . The method according to claim 1 , wherein reduction in color is obtained by removal of color which is not a melanoidin.

5 . The method according to claim 1 , wherein the sugar solution is obtained from any sucrose containing sugar crops, such as, sugar cane, sugar beet, sweet sorghum.

6 . The method according to claim 1 , wherein the sugar solution is selected from the group comprising raw juice, primary juice, secondary juice, mixed juice, sulphited juice, limed juice, decanted juice, clear juice, floated juice, clarified juice, raw sugar solution, and/or VHP, VVHP, crystal, white sugar solution.

7 . The method according to claim 1 , wherein the glucose oxidase is an Aspergillus niger glucose oxidase, and preferably the oxidase disclosed as the mature polypeptide of SEQ ID NO: 2, particularly amino acids 17-605 of SEQ ID NO: 2 or a polypeptide having a sequence identity to amino acids 17-605 of SEQ ID NO: 2 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have glucose oxidase activity.

8 . The method according to claim 1 , wherein the carbohydrate oxidase is an Acremonium strictum carbohydrate oxidase, and more particularly the oxidase disclosed as the mature polypeptide of SEQ ID NO: 4, particularly amino acids 20-499 of SEQ ID NO: 4 or a polypeptide having a sequence identity to amino acids 20-499 of SEQ ID NO: 4 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have carbohydrate oxidase activity.

9 . The method according to claim 1 , wherein the dehydrogenase is selected from the group consisting of glucose dehydrogenase (EC 1.1.99.10), cellobiose dehydrogenase (EC 1.1.99.18), glucooligosaccharide oxidase (EC 1.1.99.B3) or other suitable carbohydrate dehydrogenases (EC 1.1.99).

10 . The method according to claim 9 , wherein the dehydrogenase is selected from the group consisting of Humicula insolens cellobiose dehydrogenase, particularly the cellobiose dehydrogenase disclosed as the mature cellobiose dehydrogenase of SEQ ID NO: 6, particularly amino acids 24-785 of SEQ ID NO: 6, or a polypeptide having a sequence identity to amino acids 24-785 of SEQ ID NO: 6 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have cellobiose dehydrogenase activity.

11 . The method according to claim 9 , wherein the dehydrogenase is selected from the group consisting of Myceliopthora thermophile cellobiose dehydrogenase, particularly the cellobiose dehydrogenase disclosed as the mature cellobiose dehydrogenase of SEQ ID NO: 8, particularly amino acids 22-828 of SEQ ID NO: 8, or a polypeptide having a sequence identity to amino acids 22-828 of SEQ ID NO: 8 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have cellobiose dehydrogenase activity.

12 . The method according to claim 9 , wherein the dehydrogenase is selected from the group consisting of Glomerella cingulata glucose dehydrogenase, particularly the glucose dehydrogenase disclosed as the mature glucose dehydrogenase of SEQ ID NO: 10, particularly amino acids 17-600 of SEQ ID NO: 10, or a polypeptide having a sequence identity to amino acids 17-600 of SEQ ID NO: 10 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have glucose dehydrogenase activity.

13 . The method according to claim 1 , wherein the enzymatically produced hydrogen peroxide is insufficient to result in an equivalent reduction in color and/or turbidity.

14 . The method according to claim 1 , wherein the pH during enzymatic treatment is in the range from 3-7.

15 . A method for decolorizing a fruit juice or fruit juice concentrate, wherein the fruit juice or fruit juice concentrate is treated enzymatically with glucose oxidase (EC 1.1.3.4), or other suitable carbohydrate oxidases (EC 1.1.3) resulting in a decrease in color of the fruit juice or fruit juice concentrate.

16 . The method according to claim 15 , wherein the fruit juice or fruit juice concentrate is obtained from apple, pear, pineapple or papaya.

17 . The method according to claim 15 , wherein the glucose oxidase is an Aspergillus niger glucose oxidase, and preferably the oxidase disclosed as the mature polypeptide of SEQ ID NO: 2, particularly amino acids 17-605 of SEQ ID NO: 2 or a polypeptide having a sequence identity to amino acids 17-605 of SEQ ID NO: 2 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have glucose oxidase activity.

18 . The method according to claim 15 , wherein the carbohydrate oxidase is an Acremonium strictum carbohydrate oxidase, and more particularly the oxidase disclosed as the mature polypeptide of SEQ ID NO: 4, particularly amino acids 20-499 of SEQ ID NO: 4 or a polypeptide having a sequence identity to amino acids 20-499 of SEQ ID NO: 4 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have carbohydrate oxidase activity.

19 . The method according to claim 15 , wherein the carbohydrate oxidase is from Microdochium nivale.

20 . The method according to claim 15 , wherein a separation step is included after enzymatic treatment in order to remove color precipitate.

21 . The method according to claim 20 , wherein the separation step is filtration.

22 . A method for preventing color formation during cold storage of fruit juice concentrate, wherein the fruit juice concentrate is treated enzymatically with glucose oxidase (EC 1.1.3.4), or other suitable carbohydrate oxidases (EC 1.1.3).

23 . The method according to claim 22 , wherein the fruit juice concentrate is apple juice concentrate.

24 . The method according to claim 22 , wherein the glucose oxidoreductase is an Aspergillus niger glucose oxidase, and preferably the oxidase disclosed as the mature polypeptide of SEQ ID NO: 2, particularly amino acids 17-605 of SEQ ID NO: 2 or a polypeptide having a sequence identity to amino acids 17-605 of SEQ ID NO: 2 of at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or 100%, which have gluc

Assignees

• Novozymes As

Inventors

• Schnorr Kirk Matthew
• Borges Da Silva Eduardo A
• Toscano Miguel D G P
• Prabhakar Smitha

Classifications

• A23L2/84 Primary

  using microorganisms or biological material, e.g. enzymes · CPC title

• A23L2/02

  containing fruit or vegetable juices · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L1/277

  Human Necessities · mapped topic

• C13B20/002

  using microorganisms or enzymes · CPC title