α -amylase combinatorial variants
阅读说明：本技术 α-淀粉酶组合变体 (α -amylase combinatorial variants ) 是由 L·G·卡斯康-佩雷拉 D·芬南 D·E·维尔德斯 M·科尔克曼 R·R·博特 P·奥古斯 于 2014-03-11 设计创作，主要内容包括：本发明公开了与α-淀粉酶变体相关的组合物和方法。所述α-淀粉酶变体可用于例如淀粉液化和糖化,用于在衣物洗涤、餐具洗涤和其它应用中清洁含淀粉的污渍,用于纺织物加工(例如退浆),用于动物饲料中以改善消化率,以及用于烘培和酿造。(The α -amylase variants are useful, for example, in starch liquefaction and saccharification, for cleaning starch-containing stains in laundry, dishwashing, and other applications, for textile processing (e.g., desizing), in animal feed to improve digestibility, and for baking and brewing.)
1. A recombinant variant of a parent α -amylase, comprising:
a mutation at an amino acid residue corresponding to E187 or S241; and
at least one mutation at an amino acid residue corresponding to an amino acid residue selected from the group consisting of N126, Y150, F153, L171, T180, and I203;
wherein the α -amylase variant or the parent α -amylase has at least 60% amino acid sequence identity relative to SEQ ID NO:1, numbered using SEQ ID NO:1, and
wherein said variant has enhanced thermostability, detergent stability, starch liquefaction activity, and/or cleaning performance as compared to said parent α -amylase or a reference α -amylase, said reference α -amylase differing from said α -amylase variant only in the absence of said mutation.
2. A composition comprising the α -amylase variant of any of the preceding claims.
3. A method for removing starch-containing stains or soils from a surface, the method comprising:
contacting the surface in the presence of a composition comprising an effective amount of the amylase variant of claim 1, and
allowing the polypeptide to hydrolyze starch components present in the starch-containing stain to produce smaller starch-derived molecules that are solubilized in the aqueous composition,
thereby removing the starch-containing stain from the surface.
4. A method for saccharifying a composition comprising starch to produce a composition comprising glucose, wherein the method comprises:
(i) contacting the solution comprising starch with an effective amount of the amylase variant of claim 1; and
(ii) saccharifying the solution comprising starch to produce the composition comprising glucose, wherein the amylase variant catalyzes saccharification of the starch solution to glucose or other enriched carbohydrate syrup.
5. A composition comprising glucose prepared by the method of claim 4.
6. A liquefied starch prepared by the method of claim 4.
7. A fermented beverage prepared by the method of claim 4.
8. Use of the amylase according to claim 1 in the preparation of a composition comprising glucose, in the preparation of liquefied starch, in the preparation of a fermented beverage, in the cleaning of starch-containing stains, or in textile desizing.
9. A method of desizing a textile, comprising contacting a desizing composition with a sized textile for a time sufficient to desize the textile, wherein the desizing composition comprises the α -amylase variant of claim 1.
10. An isolated polynucleotide encoding the polypeptide of claim 1.
11. An expression vector comprising the polynucleotide of claim 53.
12. A host cell comprising the expression vector of claim 54.
13. A polypeptide according to claim 1 encoded by a polynucleotide that hybridizes under stringent conditions to a polynucleotide that is complementary to the full-length polynucleotide of SEQ ID NO. 7, SEQ ID NO. 33, or SEQ ID NO. 38.
Technical Field
α -amylase variants are useful, for example, in starch liquefaction and saccharification, cleaning starch-containing stains, textile desizing, baking, and brewing.
Background
The starch is composed of a mixture of amylose (15-30% w/w) consisting of an amylose of α -1, 4-linked glucose units having a Molecular Weight (MW) of about 60,000 to about 800,000 and amylopectin (70-85% w/w) which is a branched polymer containing α -1,6 branch points per 24-30 glucose units and can have a Molecular Weight (MW) of up to 1 million.
Sugars are currently produced from starch in the form of concentrated dextrose syrup by an enzymatic process that includes (1) liquefying solid starch with α -amylase to dextrins having an average degree of polymerization of about 7-10 (viscosity reduction), and (2) saccharifying the resulting liquefied starch (i.e., starch hydrolysate) with a starch glucosidase (also known as glucoamylase or GA).
α -Amylase hydrolyzes starch, glycogen and related polysaccharides by randomly cleaving internal α -1, 4-glycosidic bonds α -Amylase, particularly α -Amylase from Bacillus (Bacilli), has been used for a variety of different purposes, including starch liquefaction and saccharification, textile desizing, starch modification in the paper and pulp industry, brewing, baking, preparation of syrups for the food industry, preparation of feedstocks for fermentation processes, and increased digestibility in animal feed.
In addition, many mutations produce molecules with certain desirable properties at the expense of other properties.
Disclosure of Invention
The compositions and methods of the invention relate to various amylase variant polypeptides and methods of use thereof. Aspects and example embodiments of the compositions and methods of the invention are summarized in the following individually numbered paragraphs:
1. in one aspect, a recombinant variant of a parent α -amylase is provided comprising a mutation at an amino acid residue corresponding to E187 or S241 and at least one mutation at an amino acid residue corresponding to an amino acid residue selected from the group consisting of N126, Y150, F153, L171, T180, and I203, wherein the α -amylase variant or parent α -amylase has at least 60% amino acid sequence identity relative to SEQ ID NO:1 (which is used for numbering), and wherein the variant has enhanced thermostability, detergent stability, starch liquefaction activity, and/or cleaning performance as compared to the parent α -amylase or reference α -amylase (which differs from the α -amylase variant only in the absence of the mutation).
2. In some embodiments, the α -amylase variant according to paragraph 1 comprises at least two mutations at amino acid residues corresponding to N126, Y150, F153, L171, and I203, numbered using SEQ ID NO: 1.
3. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a deletion at least one amino acid residue corresponding to R178, G179, T180, and G181, numbered using SEQ ID NO: 1.
4. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a deletion of amino acid residues corresponding to R178 and G179, or T180 and G181.
5. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a mutation at an amino acid residue corresponding to G476 and/or G477, numbered using SEQ ID NO: 1.
6. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a mutation in an amino acid residue corresponding to an amino acid residue selected from the group consisting of E132, Q167, T180, and a277, numbered using SEQ id no: 1.
7. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a mutation in an amino acid residue corresponding to an amino acid residue selected from the group consisting of R458, T459, and D460, numbered using SEQ ID NO: 1.
8. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a mutation in the amino acid residue corresponding to T180, numbered using SEQ ID NO: 1.
9. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a mutation in the amino acid residue corresponding to N205, numbered using SEQ ID No. 3.
10. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a mutation in an amino acid residue corresponding to an amino acid residue selected from the group consisting of T333G, a335S, and Q337E, numbered using SEQ ID NO: 3.
11. In some embodiments, the α -amylase variant according to any of the preceding paragraphs further comprises a mutation in an amino acid residue corresponding to position of amino acid residue number 1 SEQ ID NO:6, 7, 8, 11, 14, 15, 20, 21, 23, 26, 27, 28, 37, 38, 39, 40, 42, 45, 46, 48, 49, 50, 51, 52, 53, 54, 58, 61, 62, 68, 70, 71, 72, 73, 79, 80, 81, 82, 84, 85, 87, 88, 89, 92, 93, 94, 95, 96, 97, 98, 101, 108, 111, 112, 113, 114, 115, 116, 117, 118, 120, 122, 123, 451, 126, 127, 129, 130, 131, 132, 133, 134, 136, 137, 138, 140, 142, 143, 144, 147, 148, 152, 150, 151, 122, 123, 124, 126, 127, 129, 240, 150, 151, 152, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 240, 150, 160, 150, 160, 150, 240, 160, 240, 150.
12. In some embodiments, the α -amylase variant according to any of the preceding paragraphs comprises a combination of mutations corresponding to a mutation selected from the group consisting of:
E187P+I203Y+G476K，
E187P+I203Y+G476K+R458N+T459S+D460T，
T180D+E187P+I203Y+G476K，
N126Y+T180D+E187P+I203Y+G476K，
N126Y+T180D+E187P+I203Y+Y303D+G476T+G477E，
N126Y+T180D+E187P+I203Y+Y303D+N475E+G477Q，
N126Y+T180D+E187P+I203Y+Y303R+N475E+G476T+G477R，
T038N+N088H+N126Y+T129I+N134M+F153W+L171R+T180D+E187P +I203Y+G476K+G477E，
N126Y+E132H+T180D+E187P+I203Y+Y303D+G476T+G477E，
N126Y+E187P+G476K，
N126Y+F153W+E187P+G476K，
N126Y+F153W+E187P+G4726+G477R，
N126Y+E187P+I203Y，
N126Y+I203Y+S241Q，
N126Y+T180H+E187P+I203Y，
N126Y+T180H+I203Y+S241Q，
N126Y+F153W+T180H+E187P+I203Y，
N126Y+F153W+T180H+I203Y+S241Q，
N126Y+Y150H+F153W+L171N+E187P+I203Y，
N126Y+Y150H+F153W+L171N+I203Y+S241Q，
N126Y+Y150H+F153W+L171N+T180H+E187P+I203Y，
N126Y + Y150H + F153W + L171N + T180H + I203Y + S241Q, and
N126Y+F153W+T180D+I203Y+S241Q；
wherein the variant has enhanced thermostability, detergent stability, stability to starch liquefaction activity, or cleaning performance as compared to the parent; and wherein the variant or the parent has a sequence which is different from the sequence of SEQ ID NO:1, having at least 60% amino acid sequence identity using SEQ ID NO:1 is numbered.
13. In some embodiments, the amylase variant according to any of paragraphs 1 to 12 comprises a combination of mutations corresponding to N126Y + F153W + T180D + I203Y + S241Q and one or more mutations corresponding to a mutation selected from E132H, Q167E, a277F, and T400K.
14. In some embodiments, the amylase variant according to paragraph 13 comprises a combination of mutations corresponding to mutations selected from the group consisting of:
N126Y+E132H+F153W+T180D+I203Y+S241Q+A277F，
N126Y + E132H + F153W + Q167E + T180D + I203Y + S241Q + A277F, and
N126Y+E132H+F153W+Q167E+T180D+I203Y+S241Q+A277F+T400K。
15. in some embodiments, the amylase variant according to any of the preceding paragraphs is from a cellulophaga (Cytophaga) species.
16. In some embodiments, the amylase variant according to any of the preceding paragraphs is from a Paenibacillus (Paenibacillus) species.
17. In some embodiments, the amylase variant according to any of the preceding paragraphs is not from a Bacillus (Bacillus) species.
18. In some embodiments, the amylase variant according to any of the preceding paragraphs is identical to SEQ ID NO: 1. SEQ ID NO: 3. or SEQ ID NO:5 has at least 70% amino acid sequence identity.
19. In some embodiments, the amylase variant according to any of the preceding paragraphs is identical to SEQ ID NO:1 or SEQ ID NO:3 has at least 70% amino acid sequence identity.
20. In some embodiments, the amylase variant according to any of paragraphs 1 to 18 hybridizes to SEQ id no: 1. SEQ ID NO: 3. or SEQ ID NO:5 has at least 80% amino acid sequence identity.
21. In some embodiments, the amylase variant according to any of paragraphs 1 to 18 hybridizes to SEQ id no: 1. SEQ ID NO: 3. or SEQ ID NO:5 has at least 90% amino acid sequence identity.
22. In another aspect, there is provided a composition comprising an α -amylase variant according to any of the preceding paragraphs.
23. In some embodiments, the composition according to paragraph 22 is effective for removing starch-containing stains from clothing, tableware, or textiles.
24. In some embodiments, the composition according to paragraph 22 or 23 further comprises a surfactant.
25. In some embodiments, the composition according to any of paragraphs 22 to 24 is a detergent composition.
26. In some embodiments, the composition according to any of paragraphs 22 to 24 is a laundry detergent or a laundry detergent additive.
27. In some embodiments, the composition according to any of paragraphs 22 to 24 is a manual dishwashing detergent or an automatic dishwashing detergent.
28. In some embodiments, the composition of any of paragraphs 22 to 24 further comprises one or more additional enzymes selected from the group consisting of proteases, hemicellulases, cellulases, peroxidases, lipolytic enzymes, metallolipolytic enzymes, xylanases, lipases, phospholipases, esterases, perhydrolases (perhydrolases), cutinases, pectinases, pectate lyases, mannanases, keratinases, reductases, oxidases, phenoloxidases, lipoxygenases, ligninases, pullulanases, tannases, pentosanases (pentosanases), mailanases (melanases), β -glucanase, arabinosidases, hyaluronidase, chondroitinase, laccase, metalloproteases, amadoriases (amadoriases), glucoamylases, arabinofuranosidases, phytases, isomerases, transferases, and amylases other than the amylase described in any of paragraphs 1 to 21.
29. In some embodiments, the composition according to paragraph 21 is used to liquefy starch.
30. In some embodiments, the composition according to paragraph 21 is used for saccharifying a composition comprising starch, for SSF post liquefaction, or for direct SSF without prior liquefaction.
31. In some embodiments, the composition according to paragraph 21 is used to prepare a fermented beverage.
32. In some embodiments, the composition according to paragraph 21 is used to prepare a baked food product.
33. In some embodiments, the composition according to paragraph 21 is used for textile desizing.
34. In another aspect, a method for removing starch-containing stains or soils from a surface is provided, the method comprising: contacting a surface in the presence of a composition comprising an effective amount of an amylase variant according to any of paragraphs 1 to 21, and allowing the polypeptide to hydrolyze starch components present in a starch-containing stain to produce smaller starch-derived molecules that are solubilized in an aqueous composition, thereby removing the starch-containing stain from the surface.
35. In some embodiments of the method of paragraph 34, the aqueous composition further comprises a surfactant.
36. In some embodiments of the method according to any of paragraphs 34 or 35, the surface is a textile surface or a dish surface.
37. In some embodiments of the method of any of paragraphs 34 to 36, the composition further comprises at least one additional enzyme selected from the group consisting of a protease, a hemicellulase, a cellulase, a peroxidase, a lipolytic enzyme, a metallolipolytic enzyme, a xylanase, a lipase, a phospholipase, an esterase, a perhydrolase, a cutinase, a pectinase, a pectate lyase, a mannanase, a keratinase, a reductase, an oxidase, a phenoloxidase, a lipoxygenase, a ligninase, a pullulanase, a tannase, a pentosanase, a maillard enzyme, β -glucanase, an arabinosidase, a hyaluronidase, a chondrosinase, a laccase, a metalloprotease, an amadoriase, a glucoamylase, an arabinofuranosidase, a phytase, an isomerase, a transferase, and an amylase other than the amylase described in any of paragraphs 1-21.
38. In another aspect, a method for saccharifying a composition comprising starch to produce a composition comprising glucose is provided, wherein the method comprises:
(i) contacting the solution comprising starch with an effective amount of an amylase variant according to any of paragraphs 1 to 21; and
(ii) saccharifying the solution comprising starch to produce a composition comprising glucose; wherein the amylase variant catalyzes saccharification of a starch solution to glucose or other enriched carbohydrate syrup.
39. In some embodiments of the method according to paragraph 38, the composition comprising starch comprises liquefied starch, gelatinized starch, granular starch, or starch heat-treated below its gelatinization temperature.
40. In some embodiments of the methods of paragraphs 38 or 39, the fermentation is a Simultaneous Saccharification and Fermentation (SSF) reaction.
41. In some embodiments of the method according to any of paragraphs 38 to 40, the method further comprises contacting the mash and/or mash with an amylase.
42. In some embodiments, the method of any of paragraphs 38 to 41 further comprises adding to the starch solution a glucoamylase, a hexokinase, a xylanase, a glucose isomerase, a xylose isomerase, a phosphatase, a phytase, a pullulanase, β -amylase, a α -amylase other than the α -amylase variant, a protease, a cellulase, a hemicellulase, a lipase, a cutinase, an isoamylase, an oxidoreductase, an esterase, a transferase, a pectinase, α -glucosidase, β -glucosidase, or a combination thereof.
43. In some embodiments of the methods according to any of paragraphs 38 to 42, the amylase is expressed and secreted by a host cell.
44. In some embodiments of the method of paragraph 43, the composition comprising starch is contacted with the host cell.
45. In some embodiments of the methods of paragraphs 43 or 44, the host cell further expresses and secretes one or more enzymes selected from the group consisting of glucoamylase, hexokinase, xylanase, glucose isomerase, xylose isomerase, phosphatase, phytase, pullulanase, β -amylase, α -amylase other than the α -amylase variant, protease, cellulase, hemicellulase, lipase, cutinase, isoamylase, oxidoreductase, esterase, transferase, pectinase, α -glucosidase, and β -glucosidase.
46. In some embodiments of the method according to any of paragraphs 43 to 45, the host cell further expresses and secretes a glucoamylase.
47. In some embodiments of the methods according to any of paragraphs 43 to 46, the host cell is capable of fermenting the composition.
48. In another aspect, there is provided a composition comprising glucose prepared by the method according to any one of paragraphs 38 to 47.
49. In another aspect, there is provided a liquefied starch prepared by a method according to any one of paragraphs 38 to 47.
50. In another aspect, there is provided a fermented beverage prepared by a method according to any one of paragraphs 38 to 47.
51. In another aspect, there is provided the use of an amylase according to any of paragraphs 1 to 21 in the preparation of a composition comprising glucose, in the preparation of liquefied starch, in the preparation of a fermented beverage, in the cleaning of starch-containing stains, or in textile desizing.
52. In another aspect, there is provided a method of desizing a textile, the method comprising contacting a desizing composition with a sized textile for a time sufficient to desize the textile, wherein the desizing composition comprises the α -amylase variant according to any of paragraphs 1 to 21.
53. In another aspect, there is provided an isolated polynucleotide encoding a polypeptide according to any one of paragraphs 1 to 21.
54. In another aspect, there is provided an expression vector comprising a polynucleotide according to paragraph 53.
55. In another aspect, there is provided a host cell comprising an expression vector according to paragraph 54.
56. In another aspect, there is provided a polypeptide according to any of paragraphs 1 to 21, which polypeptide is encoded by a polynucleotide that hybridizes under stringent conditions to a polynucleotide that is complementary to the full-length polynucleotide of SEQ ID NO 7, SEQ ID NO 33 or SEQ ID NO 38.
These and other aspects and embodiments of the compositions and methods will be apparent from the description and drawings of the invention.
Drawings
FIG. 1 shows the amino acid sequence alignment of CspAmy2 α -amylase (SEQ ID NO:1), PcuAmy1 α -amylase (SEQ ID NO:3), and BASE α -amylase using Clustal W with default parameters.
FIG. 2 is a graph showing the cleaning benefits of different doses of CspAmy2-v5 and CspAmy2-v6 on CS-28 rice starch at pH 8.
FIG. 3 is a graph showing the thermostability of CspAmy2-v5 and CspAmy2-v6 in buffer.
FIG. 4 is a graph showing the thermostability of CspAmy2-v5 and CspAmy2-v6 in calcium-containing buffer.
FIG. 5 shows CspAmy2-v5 and CspAmy2-v6 in OMO TMGraph of detergent stability in Color detergent.
FIG. 6 shows CspAmy2-v5 and CspAmy2-v6 in EPSIL TMGraph of detergent stability in Perfect detergent.
FIG. 7 is a table showing the relative half-lives and performance indices of the C16 variants with reference molecules CspAmy2-v1-E187P and CspAmy2-v 1-S241Q.
FIG. 8 is a graph showing the thermostability of the C16 variant with the reference molecules CspAmy2-v1-E187P and CspAmy2-v1-S241Q at pH4.5 and 65 ℃.
FIG. 9 is a graph showing the thermostability of the C16 variant with the reference molecules CspAmy2-v1-E187P and CspAmy2-v1-S241Q at pH 5.0 and 70 ℃.
FIG. 10 is a graph showing the thermostability of the C16 variant with the reference molecules CspAmy2-v1-E187P and CspAmy2-v1-S241Q at pH 5.7 and 85 ℃.
FIG. 11 is a graph showing detergent stability of CspAmy2-v5, CspAmy2-v171, CspAmy2-v172, and ACE-QK.
FIG. 12 is a graph showing CspAmy2-v5 and CspAmy in a hand dishwashing application
Figure 13 includes a table showing the composition of WfK B citrate based detergent (a) and WfK C phosphate based detergent (B).
Figures 14 and 15 show that at 0, 1, 2, 4 or 8ppm doses,CspAmy2-v6 (squares) compared to WfK B detergent (diamonds) cleaning performance against mixed starch stains (fig. 14) and topsides stains (fig. 15).
FIGS. 16 and 17 show CspAmy2-v6 (squares) compared to WfK B washes at 0, 1, 2, 4, or 8ppm doses
FIGS. 18 and 19 show CspAmy2-v6 (squares) compared to WfK C washes at 0, 1, 2, 4, or 8ppm doses
Fig. 20 is a graph showing an example of a C18P variant exhibiting improved hydrolyzed corn starch at elevated temperatures. CspAmy2-C18P (N126Y + F153W + T180D + I203Y + S241Q) is shown for reference.
Fig. 21 is a graph showing an example exhibiting C18P variants with improved hydrolysis of amylopectin from corn. C18P is shown for reference.
Fig. 22 is a diagram showing an example of a variant exhibiting improved production of reducing sugars from starch. C18P is shown for reference.
Fig. 23 is a graph showing an example of a C18P variant exhibiting improved release of iodine staining substance from starch. C18P is shown for reference.
Fig. 24 is a graph showing the reduction in viscosity of corn meal syrups prepared from three C18P variants, recorded as flowability (1/viscosity) versus dose (μ g) of the variant. C18P and C16F are shown for reference.
Fig. 25 is a table showing PI values of C16F variants with different pairwise combinations of mutations at positions G476 and G477 relative to a C16F control in corn starch quantitation. PI values for the recurrent mutations (i.e., G476G and G477G) were determined empirically.
Fig. 26 is a table showing PI values of C16F variants with different pairwise combinations of mutations at positions G476 and G477 relative to a C16F control in a corn amylose hydrolysis assay. PI values for the back mutations (i.e., G476G and G477G) were determined empirically.
FIG. 27 is a graph showing the relative liquefaction performance of CspAmy2-C25F, B, and A compared to C16F.
FIG. 28 is a graph showing that CspAmy2-v179, v186 and v191 are compared to 0.015ppm
FIG. 29 is a graph showing CspAmy2 variants v5, v179, v186, and v191 compared to temperature range of 77 ℃ to 97 ℃
FIG. 30 is a schematic view showing In conventional HDL, CspAmy2 variants v5 and v179 were compared to
FIG. 31 is a drawing showing the operation in the United states
FIG. 32 is a diagram showing ARIEL in Europe TMIn HDL, Cspany 2 variants v5 and v179 compare to
FIG. 33 is a diagram showing OMO in Europe TMCspany 2 variants v5 and v179 in Color HDL compared to And storage stability in detergent of ACE-QK.
FIG. 34 is a diagram showing OMO in China TMCspany 2 variants v5 and v179 in Color HDL compared to And storage stability in detergent of ACE-QK.
FIG. 35 is a drawing showing LIBY in China TMIn HDL, Cspany 2 variants v5 and v179 compare to
FIG. 36 is a graph showing that PcuAmy1 variants v1, v6, v8, and v16 compare to pH 8.0 in buffer
FIG. 37 is a graph showing PcuAmy1 variants v1, v6, v8, and v16 compared to the same in buffer at the indicated temperatures
Figure 38 is a graph showing the relative thermostability of the Δ RG BASE variants after incubation at 95 ℃ for the indicated amounts of time.
FIG. 39 shows a portion of the three-dimensional structure of CspAmy2-v1, highlighting the possibility of interaction between glutamic acid at position 132 and threonine at position 180.
FIG. 40 shows a portion of the three-dimensional structure of CspAmy2-v1, highlighting the possibility of interaction between glutamic acid at position 132 and histidine at position 180.
FIG. 41 shows a portion of the three-dimensional structure of CspAmy2-v1, highlighting the possibility of interaction between glutamic acid at position 132 and aspartic acid at position 180.
FIG. 42 shows a portion of the three-dimensional structure of Cspamy2-v1, highlighting the possibility of interaction between histidine at position 132 and aspartic acid at position 180.
FIG. 43 is an image of an SDS/PAGE gel showing cleavage of PcuAmy1-v1 in the presence of increased amounts of GG36 protease. The letters on the right side of the gel indicate (A) the complete full-length PcuAmy1-v1, (B) the first cleavage product of PcuAmy1-v1, (C) the GG36 protease, (D) contaminants in the GG36 protein preparation, and (E) the second cleavage product of PcuAmy1-v 1.
FIG. 44 is a graph showing residual α -amylase activity of PcuAmy1 and several engineered variants after incubation with GG36 protease.
FIG. 45 is an image of an SDS/PAGE gel showing proteolytic cleavage of PcuAmy1 and several engineered variants after incubation with GG36 protease.
FIG. 46 is a graph showing the stability of PcuAmy1-v1 and several engineered variants after incubation with GG36 protease in MIFA Total detergent for up to 14 days at 37 ℃.
FIG. 47 is a graph showing the stability of PcuAmy1-v1 and several engineered variants after 3 or 14 days of incubation with GG36 protease in MIFA Total detergent at 37 ℃.
FIG. 48 is a graph showing the stability of PcuAmy1-v1 and several engineered variants after incubation with GG36 protease in Unilever Omo detergent for up to 14 days at 37 ℃.
FIG. 49 is a graph showing the stability of PcuAmy1-v1 and several engineered variants after 3 or 14 days of incubation with GG36 protease in a Unilever Omo detergent at 37 ℃.
FIG. 50 is a graph showing dose-dependent cleaning performance of PcuAmy1-3B and PcuAmy1-3L in buffer at pH 8.0 compared to two commercial benchmark tests.
FIG. 51 is a graph showing the stability of PcuAmy1-3B and PcuAmy1-3L in PersilUniversal Gel Gold detergent compared to two commercial benchmark tests.
FIG. 52 is a graph showing the stability of PcuAmy1-v1 and several engineered variants after 3 or 14 days of incubation with GG36 protease in MIFA Total detergent at 37 ℃.
Detailed Description
Compositions and methods related to amylase variants are described. This variant was found by a combination of experimental methods, as detailed in the accompanying examples. Methods include the use of Site Evaluation Libraries (SELs) and structure-based analysis. Exemplary applications for amylase variants are for starch liquefaction and saccharification, for cleaning starch-containing stains in laundry, dishwashing and other applications, for textile treatment (e.g., desizing), for increasing digestibility in animal feed, and for baking and brewing. The following is a detailed description of these and other aspects of the compositions and methods.
Before describing the various aspects and embodiments of the compositions and methods of the present invention, the following definitions and abbreviations are set forth.
1. Definitions and abbreviations
The following abbreviations and definitions apply in light of this detailed description. It is noted that the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "an enzyme" includes a plurality of such enzymes, and reference to "the dose" includes reference to one or more doses and equivalents thereof known to those skilled in the art, and so forth.
For ease of reading, the documents of the present invention are organized into sections; however, the reader will appreciate that statements made in one section may apply to other sections. In this manner, the headings used in the various sections of the disclosure should not be construed as limiting.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The following terms are provided below.
1.1. Abbreviations and acronyms
The following abbreviations/abbreviations have the following meanings unless otherwise indicated:
ABTS 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid
AE or AEO alcohol ethoxylates
AES or AEOS alcohol ethoxylate sulfates
AkAA Aspergillus kawachii α -amylase
AnGA Aspergillus niger glucoamylase
AOS α -Alkenylsulphonate
AS alkyl sulfates
cDNA complementary DNA
ct/kg cents/kg (American circulation)
CMC carboxymethyl cellulose
DE dextrose equivalent
DNA deoxyribonucleic acid
Degree of polymerization of saccharides having n subunits in DPn
DS or DS dry solids
DTMPA Diethylenetriamine pentaacetic acid
EC enzyme Committee
EDTA ethylene diamine tetraacetic acid
EO Oxirane (Polymer segment)
End of EOF fermentation
FH France hardness
GA glucoamylase
GAU/g ds glucoamylase Activity units/g dry solids
General hardness of GH
HDL high concentration liquid detergent
Efficient powder detergent for HDD
HSG high-foam granular detergent
HFCS high fructose corn syrup
HgGA Humicola grisea glucoamylase
IPTG isopropyl β -D-thiogalactoside
Residual starch insoluble in IRS
kDa kilodalton
LAS Linear alkylbenzene sulfonate
LAT, BLA Bacillus licheniformis (B. licheniformis) amylase
MW molecular weight
MWU modified Wohlgemuth units; 1.6x10 -5mg/MWU＝
Specific activity
NCBI national center for Biotechnology information
Nobs nonanoyloxy benzene sulfonate
NTA nitriloacetic acid
OxAm Purastar HPAM 5000L(Danisco US Inc.)
PAHBAH p-hydroxybenzoic acid hydrazide
PEG polyethylene glycol
pI isoelectric point
PI Performance index
ppm parts per million, e.g., μ g protein/gram dry solids
PVA poly (vinyl alcohol)
PVP poly (vinylpyrrolidone)
RCF relative centrifugal/centripetal force (i.e., x gravity)
RNA ribonucleic acid
SAS alkane sulfonate
SDS-PAGE sodium dodecyl sulfate Polyacrylamide gel electrophoresis
SSF simultaneous saccharification and fermentation
SSU/g solid soluble starch unit/g dry solid
sp. species
TAED tetraacetylethylenediamine
Tm melting temperature
Trichoderma reesei (Trichoderma reesei) glucoamylase
w/v weight/volume
w/w weight/weight
v/v volume/volume
wt%
DEG C
H 2O water
dH 2O or DI deionized water
dIH 2O deionized Water, Milli-Q filtration
g or gm gram
Microgram of μ g
mg of
kg kilogram
μ L and μ L microliter
mL and mL
mm
Micron diameter of
M mol
mM millimole
Micromolar at μ M
U unit
sec second
min(s) min
hr(s) hours
DO dissolved oxygen
Ncm Newton cm
ETOH ethanol
eq. equivalent
N normal
uPWA was derived from α -
Amylase variants
α -amylase derived from Thermococcus wolskii
MWCO molecular weight cut-off
SSRL Stanford synchrotron radiation light source
PDB protein database
CAZy carbohydrate-active enzyme database
Tris-HCl Tris (hydroxymethyl) aminomethane hydrochloride
HEPES 4- (2-hydroxyethyl) -1-piperazineethanesulfonic acid
1.2. Definition of
The term "amylase" or "amylolytic enzyme" refers to an enzyme capable of catalyzing the degradation of starch α -amylase is a hydrolase which cleaves α -D- (1 → 4) O-glycosidic linkages in starch generally α -amylase (EC 3.2.1.1; α -D- (1 → 4) -glucan hydrolase) is defined as an enzyme which cleaves α -D- (1 → 4) -O-glycosidic linkages within a starch molecule in a random manner, acts internally to produce polysaccharides comprising three or more (1-4) - α -linked D-glucose units in comparison to exogenously acting amylolytic enzymes such as β -amylase (EC 3.2.1.2; α -D- (1 → 4) -glucan maltohydrolase) and some product specific amylases such as maltogenic oligosaccharide α -amylase (EC 3.2.1.2) to produce maltogenic oligosaccharide-amylase-substrate (EC 3.62), maltogenic amylase (EC 3.2.1.2) to produce maltogenic amylase-specific maltogenic amylase-maltogenic amylase, maltogenic amylase (EC 3.5) from maltogenic amylase, maltogenic oligosaccharides (EC3, maltogenic amylase, maltogenic oligosaccharides), maltogenic amylase, malto.
As used herein, "enzyme unit" refers to the amount of product formed per unit time under the particular assay conditions. For example, "glucoamylase activity units" (GAU) is defined as the amount of enzyme that produces 1g of glucose per hour from a soluble starch substrate (4% DS) at 60 ℃ at pH 4.2. "soluble starch Unit" (SSU) is the amount of enzyme that produces 1mg of glucose per minute from a soluble starch substrate (4% DS) at 50 ℃ and pH 4.5. DS refers to "dry solids".
The term "starch" refers to any material consisting of the complex polysaccharide carbohydrates of plants, any material consisting of amylose and amylopectin with the general formula (C6H10O5) x, where x can be any number. The term includes plant-based materials such as cereals, grasses, tubers and roots, and more specifically materials derived from wheat, barley, corn, rye, rice, sorghum, bran, cassava (cassava), millet, milo, potatoes, sweet potatoes and tapioca starch (tapioca). The term "starch" includes granular starch. The term "granular starch" refers to raw material, i.e., uncooked starch, e.g., ungelatinized starch.
The term "wild-type", "parent", or "reference" with respect to a polypeptide refers to a naturally occurring polypeptide that does not include artificial substitutions, insertions, or deletions at one or more amino acid positions. Similarly, with respect to a polynucleotide, the terms "wild-type", "parental", or "reference" refer to a naturally occurring polynucleotide that does not include artificial nucleoside alterations. However, it is noted that a polynucleotide encoding a wild-type, parent or reference polypeptide is not limited to a naturally occurring polynucleotide and encompasses any polynucleotide encoding a wild-type, parent or reference polypeptide.
Reference to a wild-type polypeptide is understood to include the mature form of the polypeptide. A "mature" polypeptide or variant thereof is a polypeptide in which no signal sequence is present, e.g., cleaved from an immature form of the polypeptide during or after expression of the polypeptide.
With respect to polypeptides, the term "variant" refers to a polypeptide that differs from the specified wild-type, parent or reference polypeptide by one or more naturally occurring or artificial amino acid substitutions, insertions or deletions. Similarly, with respect to polynucleotides, the term "variant" refers to a polynucleotide whose nucleotide sequence differs from the specified wild-type, parent, or reference polynucleotide. The identification of the wild-type, parent or reference polypeptide or polynucleotide is apparent in the context.
By "activity" with respect to the α -amylase of the invention is meant α -amylase activity, which can be measured as described herein.
The term "performance benefit" refers to an improvement in a desired property of a molecule. Exemplary performance benefits include, but are not limited to, increased hydrolysis of a starch substrate, enhanced liquefaction performance of a cereal, or other starch substrate, enhanced cleaning performance, enhanced thermal stability, enhanced detergent stability, enhanced storage stability, increased solubility, pH profile changes, reduced calcium dependence, increased specific activity, modification of substrate specificity, modification of substrate binding, modification of pH-dependent activity, modification of pH-dependent stability, enhanced oxidative stability, and increased expression. In some cases, the performance benefits are achieved at relatively low temperatures. In some cases, the performance benefits are achieved at relatively high temperatures.
The terms "protease" and "protease" refer to enzymatic proteins having the ability to perform "proteolysis" or "proteolytic cleavage" which refers to the hydrolysis of peptide bonds joining amino acids together in a polypeptide or polypeptide chain forming a protein. This activity of protease as a protein digesting enzyme is referred to as "proteolytic activity". There are many well-known methods for measuring proteolytic activity (see, e.g., Kalisz, "Microbial proteins," In: Fiechter (eds.), Advances in Biochemical Engineering/Biotechnology, (1988)). For example, proteolytic activity can be ascertained by comparative assays that analyze the ability of the corresponding protease to hydrolyze a commercial substrate. Exemplary substrates useful in assays for protease or proteolytic activity include, but are not limited to, dimethyl casein (Sigma C-9801), bovine collagen (Sigma C-9879), bovine elastin (Sigma E-1625), and bovine horn protein (ICN Biomedical 902111). Colorimetric assays utilizing such substrates are well known in the art (see, e.g., WO 99/34011 and U.S. patent 6,376,450, both of which are incorporated herein by reference). The pNA assay (see, e.g., Del Mar et al, anal. biochem. 99: 316-320(1979)) can also be used to determine the active enzyme concentration of fractions collected during gradient elution. This assay measures the rate of p-nitroaniline release as the enzyme hydrolyzes a soluble synthetic peptide substrate, such as succinyl-alanine-proline-phenylalanine-p-nitroanilide (suc-AAPF-pNA), and cleavage occurs between the amino acid (phenylalanine) C-terminus and p-NA, resulting in a yellow color from the hydrolysis reaction, measured at 410nm on a spectrophotometer and directly proportional to the active enzyme concentration. The measurement of the color change enables the calculation of the reaction rate. In addition, absorbance measurements at 280 nanometers (nm) can be used to determine total protein concentration. The ratio of active enzyme/total protein gives the enzyme purity when using the reference standard.
The term "serine protease" refers to an enzyme that cleaves peptide bonds in proteins, where serine serves as the nucleophilic amino acid at the site of enzyme activity. Serine proteases are divided into two major classes based on their structure: chymotrypsin-like (trypsin-like) or subtilisin-like. The serine proteases, especially subtilisins, are most commonly used in laundry and dish detergents.
The term "tubular structure (TIM barrel)" refers to a three-dimensional polypeptide structure comprising 8 α -helices alternating with 8 parallel β -folds along the peptide backbone.
The term "surface exposed" with respect to amino acid residues in a polypeptide refers to residues that are located on the outer surface of the polypeptide when the polypeptide is intact and properly folded (i.e., non-denatured or fragmented). in the case of α -amylase, this structure is referred to as a barrel structure.
The term "non-classical" with respect to amino acid residues in a polypeptide refers to amino acid residues that are not normally found at a given position based on an alignment of amino acid sequences using similar molecules of Clustal W having default parameters. In some cases, a particular residue is present at a given position in only one of 10 similar molecules, at a given position in one of 20 similar molecules, at a given position in one of 30 similar molecules, at a given position in one of 50 similar molecules, or even at a given position in one of 100 similar molecules.
A "combined variant" is a variant comprising two or more (e.g., 2, 3, 4,5, 6, 7, 8, 9, 10 or more) mutations, substitutions, deletions, and/or insertions.
A "combinable mutation" is a mutation at any amino acid position that can be used to generate a combined variant. Combinable mutations improve at least one desired attribute of the molecule (in this case, amylase) without significantly reducing expression, activity or stability.
Terms such as "non-G residues remaining in the calcium binding loop", "non-G amino acid residues remaining in the calcium binding loop" and similar terms refer to amino acid residues in the calcium binding loop of the α -amylase variant which remain in the variant after removal of at least one amino acid residue in the calcium binding loop of the parent α -amylase, and which are not glycine residues.
"Stable interaction" between the residue at position 132 (numbered using SEQ ID NO:1) and the non-G residue remaining in the X1G/S1X2G2 motif (corresponding to the residues at positions 178-181 of SEQ ID NO:1) refers to the formation of hydrogen or salt bridges between the side chains of the amino acid residues tested. Stability is caused by residues that interact in charge balance such that if one residue is positively charged at a preselected pH and the other is negatively charged, the overall bulk charge is zero.
The term "recombinant" when used in reference to a subject cell, nucleic acid, protein or vector indicates that the subject has been modified from its native state. Thus, for example, a recombinant cell expresses a gene that is not found within the native (non-recombinant) form of the cell, or expresses a native gene at a level that differs from the native level or under conditions that differ from those at which it naturally occurs. Recombinant nucleic acids differ from native sequences by one or more nucleotides and/or by being operably linked to a heterologous sequence, such as a heterologous promoter in an expression vector. Recombinant proteins differ from the native sequence by one or more amino acids and/or by fusion with a heterologous sequence. The vector comprising the nucleic acid encoding the amylase is a recombinant vector.
The terms "recovered", "isolated" and "isolated" refer to a compound, protein (polypeptide), cell, nucleic acid, amino acid, or other particular material or component that is removed from at least one other material or component with which it naturally occurs with which it is naturally associated. An "isolated" polypeptide thereof includes, but is not limited to, a culture broth comprising a secreted polypeptide expressed in a heterologous host cell.
The term "purified" refers to a material (e.g., an isolated polypeptide or polynucleotide) that is in a relatively pure state, e.g., at least about 90% pure, at least about 95% pure, at least about 98% pure, or even at least about 99% pure.
The term "enriched" refers to a material (e.g., an isolated polypeptide or polynucleotide) that is about 50% pure, at least about 60% pure, at least about 70% pure, or even at least about 70% pure.
The thermostability of an enzyme, such as an amylase, is measured by an enzyme half-life (t1/2) given in minutes, hours, or days, which refers to half the enzyme activity lost under given conditions during the enzyme half-life (t 1/2). the half-life can be calculated by measuring the residual α -amylase activity after exposure to elevated temperatures (i.e., by an elevated temperature challenge).
"pH range" in reference to an enzyme refers to the range of pH values at which the enzyme exhibits catalytic activity.
The terms "pH stable" and "pH stability" with respect to an enzyme refer to the ability of the enzyme to remain active over a predetermined period of time (e.g., 15 minutes, 30 minutes, 1 hour) across a wide pH range.
The term "amino acid sequence" is synonymous with the terms "polypeptide", "protein", and "peptide" and is used interchangeably. Where such amino acid sequences exhibit activity, they may be referred to as "enzymes". Conventional single or three letter codes are used for amino acid residues, and the amino acid sequence is presented in the standard amino to carboxy terminal orientation (i.e., N → C).
The term "nucleic acid" encompasses DNA, RNA, heteroduplex nucleic acid molecules, and synthetic molecules capable of encoding a polypeptide. The nucleic acid may be single-stranded or double-stranded, and may be chemically modified. The terms "nucleic acid" and "polynucleotide" are used interchangeably. Because the genetic code is degenerate, more than one codon may be used to encode a particular amino acid, and the compositions and methods of the present invention encompass nucleotide sequences that encode a particular amino acid sequence. Unless otherwise indicated, nucleic acid sequences are presented in a5 'to 3' orientation.
"hybridization" refers to the process of one nucleic acid strand forming a duplex with (i.e., base pairing with) a complementary strand that occurs in blot hybridization techniques and Polymerase Chain Reaction (PCR) techniques stringent hybridization conditions are exemplified by hybridization at 65 ℃ and 0.1X SSC (where 1X SSC is 0.15M NaCl, 0.015M trisodium citrate, pH 7.0.) the hybridized double stranded nucleic acid is characterized by a melting temperature (Tm) at which half of the hybridized nucleic acid is unpaired with the complementary strand, mismatched nucleotides in the duplex reduce Tm. the Tm of a nucleic acid encoding the α -amylase variant can be reduced by 1 ℃ to 3 ℃ or more compared to the duplex formed between the nucleotide of SEQ ID No. 2 and its identical complementary sequence.
"synthetic" molecules are prepared by in vitro chemical or enzymatic synthesis, rather than by organisms.
The terms "transformed," "stably transformed," and "transgenic" as used with respect to a cell mean that the cell comprises a non-native (e.g., heterologous) nucleic acid sequence that is integrated into the genome of the cell or carried as an episome that remains over multiple generations.
The term "introduced" in the context of inserting a nucleic acid sequence into a cell refers to "transfection", "transformation" or "transduction" as known in the art.
A "host strain" or "host cell" is an organism into which has been introduced an expression vector, phage, virus or other DNA construct, including a polynucleotide encoding a polypeptide of interest (e.g., an amylase). Exemplary host strains are microbial cells (e.g., bacteria, filamentous fungi, and yeast) capable of expressing a polypeptide of interest and/or fermenting a carbohydrate. The term "host cell" includes protoplasts created from a cell.
The term "heterologous" with respect to a polynucleotide or protein refers to a polynucleotide or protein that is not naturally occurring in a host cell.
The term "endogenous" with respect to a polynucleotide or protein refers to a polynucleotide or protein that is naturally present in the host cell.
The term "expression" refers to the process of producing a polypeptide based on a nucleic acid sequence. The process includes both transcription and translation.
"selectable marker" or "selectable marker" refers to a gene that is capable of being expressed in a host cell to facilitate selection of the host cell harboring the gene. Examples of selectable markers include, but are not limited to, antimicrobial substances (e.g., hygromycin, bleomycin, or chloramphenicol) and/or genes that confer a metabolic advantage, such as a nutritional advantage to the host cell.
"vector" refers to a polynucleotide sequence designed to introduce a nucleic acid into one or more cell types. Vectors include cloning vectors, expression vectors, shuttle vectors, plasmids, phage particles, cassettes, and the like.
An "expression vector" refers to a DNA construct comprising a DNA sequence encoding a polypeptide of interest, wherein the coding sequence is operably linked to suitable control sequences capable of effecting the expression of the DNA in a suitable host. Such control sequences may include a promoter to effect transcription, an optional operator sequence to control transcription, a sequence encoding a suitable ribosome binding site on the mRNA, an enhancer, and sequences which control termination of transcription and translation.
The term "operably linked" means that the specified components are in a relationship permitting them to function in the intended manner, including but not limited to being contiguous. For example, a regulatory sequence is operably linked to a coding sequence such that expression of the coding sequence is under the control of the regulatory sequence.
A "signal sequence" is an amino acid sequence linked to the N-terminal portion of a protein that facilitates secretion of the protein outside the cell. The mature form of the extracellular protein does not contain a signal sequence, which is cleaved during secretion.
By "biological activity" is meant that the sequence has a particular biological activity, such as an enzymatic activity.
The term "specific activity" refers to the number of moles of substrate per unit time that can be converted to a product by an enzyme or enzyme preparation under specified conditions. The specific activity is usually expressed in units (U)/mg of protein.
As used herein, "water hardness" is the amount of minerals (e.g., calcium and magnesium) present in water.
A "swatch" is a piece of material (such as a fabric) having a stain applied thereto. The material may be, for example, a fabric made of cotton, polyester, or a mixture of natural and synthetic fibers. The sample may also be paper, such as filter paper or nitrocellulose, or a piece of hard material, such as ceramic, metal, or glass. For amylases, the stains are starch based but may include blood, milk, ink, grass, tea, wine, spinach, gravy, chocolate, egg, cheese, clay, pigment, oil, or mixtures of these compounds.
A "smaller sample" is a portion of a sample that has been cut by a single-well punch device or that has been cut by a custom-made 96-well punch device (where the pattern of multi-well punches matches that of a standard 96-well microplate) or that portion has otherwise been detached from the sample. The sample may be textile, paper, metal, or other suitable material. Stains can be attached to the smaller samples before or after they are placed in a 24-, 48-or 96-well microplate. Smaller samples can also be created by applying a stain to a small piece of material. For example, a smaller sample may be a piece of soiled fabric having a diameter of 5/8 "or 0.25". The custom-produced punch was designed in such a way that it delivered 96 samples simultaneously to all wells of a 96-well plate. The device allows more than one sample to be delivered per well by simply filling the same 96-well plate multiple times. Multiple punch devices are envisioned to deliver samples simultaneously to plates of any format, including but not limited to 24-well plates, 48-well plates, and 96-well plates. In another conceivable approach, the soil test platform may be a bead made of metal, plastic, glass, ceramic, or other suitable material coated with a soil substrate. One or more coated beads are then placed in 96-, 48-, or 24-well plates or larger format wells containing appropriate buffers and enzymes.
"cultured cell material comprising amylase" or similar language refers to a cell lysate or supernatant (including culture medium) comprising amylase as a component. The cellular material may be derived from a heterologous host grown in culture for the purpose of producing amylase.
"percent sequence identity" means that a particular sequence has at least a certain percentage of amino acid residues that are identical to those of a designated reference sequence when aligned using the CLUSTAL W algorithm with default parameters. See Thompson et al (1994) Nucleic Acids Res.22: 4673-4680. The default parameters for the CLUSTAL W algorithm are:
deletions are counted as non-identical residues compared to the reference sequence. Deletions occurring at both ends are also included. For example, a C-terminal 5 amino acid deleted variant of the mature CspAmy2 polypeptide of SEQ ID NO:1 will have 99% percent sequence identity relative to the mature polypeptide (identical residues x 100 of 612/617, rounded to the nearest integer). Such variants will be encompassed by variants having "at least 99% sequence identity" to the mature amylase polypeptide.
A "fused" polypeptide sequence is linked, i.e., operatively linked, by a peptide bond between the two polypeptide sequences of interest.
The term "filamentous fungus" refers to all filamentous forms of the subdivision Eumycotina, in particular the species Pezizomycotina.
The term "degree of polymerization" (DP) refers to the number (n) of anhydrous glucopyranose units in a given saccharide. Examples of degree of polymerization 1(DP1) are the monosaccharides glucose and fructose. Examples of degree of polymerization 2 (DP2) are the disaccharides maltose and sucrose. The term "DE" or "dextrose equivalent" is defined as the percentage of reducing sugars (i.e., D-glucose) in a syrup as part of the total carbohydrate.
The term "dry solids content" (ds) refers to the total solids of the slurry in dry weight percent. The term "slurry" refers to an aqueous mixture comprising insoluble solids.
The phrase "Simultaneous Saccharification and Fermentation (SSF)" refers to a process for the preparation of a biochemical wherein a microorganism (such as an ethanologenic microorganism) and at least one enzyme (such as an amylase) are present during the same process step. SSF involves simultaneously hydrolyzing a starch substrate (granular, liquefied, or solubilized) to sugars (including glucose) and fermenting the sugars to ethanol or other biochemicals or biomaterials in the same reaction vessel.
"ethanologenic microorganism" refers to a microorganism having the ability to convert a sugar or oligosaccharide into ethanol.
The term "fermented beverage" refers to any beverage prepared by a process comprising a fermentation process, such as microbial fermentation, e.g., bacterial and/or fungal fermentation. "beer" is an example of such a fermented beverage, and the term "beer" is intended to include any fermented mash prepared by fermentation/brewing of starch-containing plant material. Generally, beer is prepared exclusively from malt or adjuncts, or any combination of malt and adjuncts. Examples of beer include: wholewheat beers, beers brewed according to the "plain method" (Reinheitsgebot), ale (ale), indian ale (India beer), lager (lager), pilsner (pilsner), bitters (bitter), low malt beers (Happoshu) (second beer), third beer, dry beer (dry beer), light beer (near beer), light beer (light beer), low alcohol beers, low calorie beers, porters (porter), bock (bock), heavy buckyback (dopplebock), stout, potter beer (porter), malt liquor (malt), non-alcoholic beers, non-alcoholic malt (non-alcoholic malt), and the like, but also include alternative citrus and malt beverages, such as fruit-flavored beverages (e.g., lemon-flavored), citrus-flavored beverages (e.g., orange-flavored beverages), citrus-flavored beverages such as lemon, orange-flavored beer, and the like, A lime-flavored, or berry-flavored malt beverage, a wine-flavored malt beverage (e.g., vodka, rum, or tequila-flavored malt liquor, or a coffee-flavored malt beverage, such as a caffeine-flavored malt liquor, and the like.
The term "malt" refers to any malted grain, such as malted barley or wheat.
The term "adjunct" refers to any non-malt (such as barley malt or wheat malt) starch-and/or sugar-containing plant material. Examples of adjuvants include common coarse ground corn grits, refined corn grits, ground brewer's yeast (brewer's ' spent), rice, sorghum, refined corn starch, barley starch, dehulled barley, wheat starch, roasted grains, cereal flakes, rye, oats, potatoes, tapioca, cassava and syrups, such as corn syrup, sugar cane syrup, invert sugar syrup, barley and/or wheat syrup, and the like.
The term "mash" refers to an aqueous slurry of any starch and/or sugar-containing plant material, such as grist, e.g., including crushed barley malt, crushed barley, and/or other adjuncts or combinations thereof, mixed with water and separated into mash and spent grain.
The term "mash" refers to the unfermented liquid that is lost after extraction of grist during the preparation of the mash.
"iodine test positive starch" or "IPS" refers to (1) amylose that is not hydrolyzed after the liquefaction and saccharification process, or (2) an aged starch polymer. When saccharified starch or sugar liquors are tested with iodine, high DPn amylose or aged starch polymers bind to iodine and produce a characteristic blue color. Therefore, this sugar solution is referred to as "iodine test-positive sugar", "blue sugar" or "blue sugar".
The term "retrograded starch" or "starch retrogradation" refers to the change in starch paste or gel that occurs spontaneously during retrogradation.
The term "about" means ± 15% on the basis of the reference value.
2, α -amylase variants
One aspect of the compositions and methods of the invention is an amylase variant comprising a combination of mutations that improve the performance of the amylase variant in industrial applications the combined variants were first discovered when using the α -amylase from Cellulomonas (Cytophaga sp.) (the "CspAmy 2 amylase" herein), the α -amylase previously described by Jeang, C-L et al ((2002) Applied and Environmental Microbiology, 68: 3651-54.) the amino acid sequence of the mature form of the CspAmy2 α -amylase polypeptide as SEQ ID NO:1 is shown below:
in SEQ ID NO:1, R178 and G179 are underlined A variant of the Cellulomonas (Cytophaga sp.) α -amylase with a deletion of both R178 and G179 (herein "CspAmy 2-v 1") has also been described (Shiau, R-J. et al (2003) Applied and Environmental Microbiology, 69: 2383-85.) the amino acid sequence of the mature CspAmy2-v1 a-amylase polypeptide as SEQ ID NO:2 is shown below:
multiple combined CspAmy2 variants were first prepared and tested as described in the examples section, using SEQ ID NO:2 as a starting point. The best performing variants typically include a stabilizing mutation at an amino acid position corresponding to either E187 or S241 but not both, and at least one additional performance enhancing mutation (numbered using SEQ ID NO:1) at an amino acid position selected from the group consisting of N126, Y150, F153, L171, T180, and I203.
In this case, the corresponding amino acid positions are identified by amino acid sequence ratios for α -amylases (i.e., PcuAmy 1; SEQ ID NO:3) and Bacillus (Bacillus sp.) TS-23 α -truncated versions of Bacillus (i.e., "BASE"; SEQ ID NO: 5; see, e.g., US20120045817 and WO2010/115028) from the species Bacillus amyloliquefaciens (Paenibacillus curdlanolyticus).
The amino acid sequence of the mature form of the PcuAmy1 α -amylase polypeptide as SEQ ID NO 3 is shown below:
the amino acid sequence of a variant form of PcuAmy1 α -amylase ("PcuAmy 1-v 1" herein) having both a deletion of R177 and R178 is shown below (SEQ ID NO: 4):
the amino acid sequence of the C-terminally truncated version of bacillus TS-23 α -amylase ("BASE" herein; see, e.g., US20120045817 and WO2010/115028) is shown below as SEQ ID NO: 5:
the amino acid sequence of a variant form of BASE α -amylase (herein "ACE") having both R180 and S181 deletions as SEQ ID NO:6 is shown below:
an amino acid sequence alignment using Clustal W, CspAmy2(SEQ ID NO:1), PcuAmy1(SEQ ID NO:3), and BASE (SEQ ID NO:5) with default parameters is shown in FIG. 1. Positions N126, Y150, F153, L171, R178, G179, T180, E187, I203, and S241 in CspAmy2 correspond to positions N125, Y149, F152, L170, R177, G178, D179, E186, L202, and D240, respectively, in pcumy 1, and to positions N128, Y152, F155, L173, R180, S181, T182, E189, L205, and S243, respectively, in BASE. Herein, the numbering throughout the other positions of the molecule can be determined using the alignment results and information.
Based on experimental data obtained using the three parent α -amylases described previously, embodiments of the α -amylase variants of the invention include variants having a mutation at the amino acid position corresponding to E187 or S241 in combination with at least one mutation at the amino acid position corresponding to a member selected from the group consisting of N126, Y150, F153, L171, T180, and I203 (numbered using SEQ ID NO:1), wherein the mutation provides at least one performance benefit to the resulting variants.
Referring to SEQ ID NO for numbering 1, exemplary mutations at amino acid position E187 include E187V and E187P. Exemplary mutations at amino acid position S241 include S241Q and S241A. In some embodiments, the mutation is generated in only one of these positions. An exemplary mutation at amino acid position N126 includes N126Y. Exemplary mutations at amino acid position Y150 include Y150F, Y150H, and Y150W. Exemplary mutations at amino acid position F153 include F153H, F153W, and F153Y. Exemplary mutations at amino acid position L171 include L171F, L171G, L171I, L171M, L171R, L171V, L171W, L171Y, L171H, L171K, L171N, L171Q, and L171S. Exemplary mutations at amino acid position T180 include T180D and T180H. Exemplary mutations at amino acid position I203 include I203C, I203V, I203F, I203L, I203M, and I203Y.
In some embodiments, the-amylase variants further comprise a mutation in an amino acid residue corresponding to E132, Q167, a277, and/or T400, numbered using SEQ ID NO:1 exemplary mutations at amino acid position E132 include E132, and E132w exemplary mutations at amino acid position Q167 include Q167, and Q167v exemplary mutations at amino acid position a277 include exemplary mutations at amino acid positions a277, a 27400, T400, T277, T400, T277, and T277.
In some embodiments, the α -amylase variant further includes a mutation in the amino acid residue corresponding to G476, numbered using SEQ ID NO:1 exemplary mutations at amino acid position G476 include G476A, G476C, G476H, G476K, G476N, G476P, G476Q, G476R, G476S, G476T, G476V, and G476Y.
In some embodiments, α -amylase variants are those that include or further include mutations in amino acid residues corresponding to both G476 and G477, numbered using SEQ ID NO: 1. surprisingly, experimental evidence indicates that, particularly in cleaning applications, the combination of any residues at these positions, in addition to the two adjacent glycines found in many naturally occurring α -amylases, increases starch hydrolyzing activity.
In some embodiments, the α -amylase variant further comprises mutations in amino acid residues corresponding to R458, T459, and/or D460 exemplary mutations are R458N, T459S, and D460T, respectively.
In some embodiments, the α -amylase variant further comprises X adjacent to the calcium binding loop corresponding to R178, G179, T180, and G181 1G/S 1X 2G 2Deletions in the amino acid residues corresponding to R178 and G179, while deletions in the amino acid residues corresponding to T180 and G181 are referred to as "Δ RG", this nomenclature will vary accordingly depending on the amino acid residues originally present in the parent molecule.
In some embodiments, the α -amylase variant includes a mutation at a position corresponding to E132 and/or T180 (numbered using SEQ ID NO:1), in combination with an RG-deletion or TG-deletion (or equivalent deletion based on the parent α -amylase sequence), such that at X 1G/S 1X 2G 2A stable interaction is generated between the remaining non-G residue in the motif and the residue at position 132. In some embodiments, the residue at position 132 is negatively charged (i.e., D or E) and the remaining non-G residues are positively charged (i.e., H, R, or K). In some embodiments, the residue at position 132 is positively charged (i.e., H, R, or K) and the remaining non-G residues are negatively charged (i.e., D or E).
Exemplary combinations of mutations (numbered using SEQ ID NO:1) are shown below:
E187P + I203Y + G476K (i.e., CspAmy2-v 5);
E187P + I203Y + G476K + R458N + T459S + D460T (i.e., CspAmy2-v 6);
T180D + E187P + I203Y + G476K (i.e., CspAmy 2v 171);
N126Y + T180D + E187P + I203Y + G476K (i.e., CspAmy 2v 172);
N126Y + T180D + E187P + I203Y + Y303D + G476T + G477E (i.e., CspAmy 2v 179);
N126Y + T180D + E187P + I203Y + Y303D + N475E + G477Q (i.e., CspAmy 2v 180);
N126Y + T180D + E187P + I203Y + Y303R + N475E + G476T + G477R (i.e., CspAmy 2v 181);
T038N + N88H + N126Y + T129I + N134M + F153W + L171R + T180D + E187P + I203Y + G476K + G477E (i.e., CspAmy 2v 186);
N126Y + E132H + T180D + E187P + I203Y + Y303D + G476T + G477E (i.e., CspAmy 2v 191);
N126Y + E187P + I203Y (i.e., CspAmy2-vC 16A);
N126Y + I203Y + S241Q (i.e., CspAmy2-vC 16B);
N126Y + T180H + E187P + I203Y (i.e., CspAmy2-vC 16C);
N126Y + T180H + I203Y + S241Q (i.e., CspAmy2-vC 16D);
N126Y + F153W + T180H + E187P + I203Y (i.e., CspAmy2-vC 16E);
N126Y + F153W + T180H + I203Y + S241Q (i.e., CspAmy2-vC 16F);
N126Y + Y150H + F153W + L171N + E187P + I203Y (i.e., CspAmy2-vC 16G);
N126Y + Y150H + F153W + L171N + I203Y + S241Q (i.e., CspAmy2-vC 16H);
N126Y + Y150H + F153W + L171N + T180H + E187P + I203Y (i.e., CspAmy2-vC 16I);
N126Y + Y150H + F153W + L171N + T180H + I203Y + S241Q (i.e., CspAmy2-vC 16J);
N126Y + F153W + T180D + I203Y + S241Q, (i.e., CspAmy2-v C18P);
N126Y + E132H + F153W + T180D + I203Y + S241Q + a277F (i.e., CspAmy 2-C25F);
N126Y + E132H + F153W + Q167E + T180D + I203Y + S241Q + a277F (i.e., CspAmy 2-C25B); and
N126Y + E132H + F153W + Q167E + T180D + I203Y + S241Q + A277F + T400K (i.e., CspAmy 2-C25A).
All of the above combinations of mutations are contemplated for use in combination with the aforementioned deletions at positions corresponding to R178, G179, T180, and/or G181.
In addition to the foregoing mutations, PcuAmy1 variants may include mutations at positions T333, A335, and Q337E (numbered using SEQ ID NO: 3). The positions are in surface exposed loops, and mutations at these positions, particularly at T333, confer PcuAmy1 protease resistance but otherwise do not affect performance.
Thus, the α -amylase of the invention includes all exemplary combinations of mutations shown above in the context of CspAmy2, as well as the exemplary combinations shown below (numbered using SEQ ID NO: 3):
N125Y + E186P + T333G + A335S + Q337E + G472K (i.e., PcuAmy1-v 1A);
N125Y + F152W + E186P + T333G + A335S + Q337E + G472K (i.e., PcuAmy1-v 6);
N125Y + F152W + E186P + T333G + A335S + Q337E + G472R + G473R (i.e., PcuAmy1-v 8);
and
N125Y + F152W + E186P + N205D + T333G + A335S + Q337E + G472K (i.e., PcuAmy1-v 16).
All of the above combinations of mutations are expected to be used in combination with deletions at positions corresponding to R177, G178, D179, and/or G180, and such deletions may be naturally occurring, as in the case of bacillus licheniformis α -amylase.
Variants of the invention can also be described in terms of BASE numbering (i.e., SEQ ID NO:5), for example
N128Y + E189P + G475R (i.e., BASE-V28);
F155W + E189P + G475R (i.e., BASE-V29);
T134E + T182H + E189P + G475R (i.e., BASE-V30);
N128Y + T134E + T182H + E189P + G475R (i.e., BASE-V31);
N128Y + F155W + E189P + G475R (i.e., BASE-V32);
T134E + F155W + T182H + E189P + G475R (i.e., BASE-V33);
N128Y + T134E + F155W + T182H + E189P + G475R (i.e., BASE-V34);
N128Y + T134H + F155W + T182D + E189P + G475R (i.e., BASE-V35); and
N128Y + T134E + F155W + T182G + E189P + G457R (i.e., BASE-V36).
All of the above combinations of mutations are contemplated for use in combination with deletions at positions corresponding to R180, S181, T182, and/or G183, and such deletions may be naturally occurring, as in the case of bacillus licheniformis α -amylase.
α -amylases in which the aforementioned mutations may produce a performance benefit include those derived from the well known Bacillus (Bacillus) amylases (e.g., from Bacillus licheniformis (i.e., BLA and LAT), Bacillus stearothermophilus (i.e., BSG), and Bacillus amyloliquefaciens (B.amyloliquefaciens) (i.e., P00692, BACAM, and BAA)), Carbohydrate-Active enzyme databases (Carbohydrate-Active enzyme database 722, CAZy) family 13 amylases, or any of the previously mentioned enzymes with descriptive language "Termamyl", having the same amino acid sequence of Bacillus amyloliquefaciens (i.e., Bacillus amyloliquefaciens) (i.e., Bacillus amyloliquefaciens, DSM, Bacillus amyloliquefaciens, DSM, and DSM No. 5).
The reader will appreciate that where α -amylase naturally has the mutations listed above (i.e., where the wild-type α -amylase already contains a residue identified as mutated), then the particular mutation is not applicable to that α -amylase.
In some embodiments, the α -amylase variants of the invention have the indicated combination of mutations and have a defined degree of amino acid sequence homology/identity with SEQ ID No.1, SEQ ID No. 3, or SEQ ID No. 5, e.g., at least 60%, at least 65%, at least 70%, at least 75%, at least 76%, at least 77%, at least 78%, at least 79%, at least 80%, at least 81%, at least 82%, at least 83%, at least 84%, at least 85%, at least 86%, at least 87%, at least 88%, at least 89%, 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%, or even at least 99% amino acid sequence homology/identity.
In some embodiments, the α -amylase variants of the invention have the indicated combination of mutations and are derived from a parent amylase having a defined degree of amino acid sequence homology/identity to SEQ ID No.1, SEQ ID No. 3, or SEQ ID No. 5, e.g., at least 60%, at least 65%, at least 70%, at least 75%, at least 76%, at least 77%, at least 78%, at least 79%, at least 80%, at least 81%, at least 82%, at least 83%, at least 84%, at least 85%, at least 86%, at least 87%, at least 88%, at least 89%, 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%, or even at least 99% amino acid sequence homology/identity.
In combination with the foregoing combination variants, additional experimentally determined mutations for providing at least one performance advantage include mutations at positions corresponding to SEQ ID NO 1:
6,7,8, 11, 14, 15, 20, 21, 23, 26, 27, 28, 37, 38, 39, 40, 42, 45, 46, 48, 49, 50, 51, 52, 53, 54, 58, 61, 62, 68, 70, 71, 72, 73, 79, 80, 81, 82, 84, 85, 87, 88, 89, 92, 93, 94, 95, 96, 97, 98, 101, 108, 111, 112, 113, 114, 115, 116, 117, 118, 120, 122, 123, 124, 126, 127, 129, 130, 131, 132, 133, 134, 136, 137, 138, 140, 142, 143, 144, 147, 148, 149, 150, 151, 152, 153, 154, 155, 156, 158, 159, 165, 167, 168, 170, 171, 172, 175, 176, 177, 180, 181, 182, 187, 190, 191, 193, 199, 200, 201, 203, 206, 208, 210, 211, 212, 214, 215, 216, 219, 221, 223, 225, 226, 227, 235, 238, 239, 240, 241, 242, 243, 245, 246, 247, 248, 249, 250, 252, 253, 254, 256, 257, 258, 260, 261, 262, 266, 267, 268, 269, 270, 271, 273, 276, 277, 279, 280, 282, 284, 285, 286, 288, 296, 299, 300, 301, 302, 303, 304, 307, 308, 310, 311, 312, 313, 316, 317, 318, 320, 321, 325, 327, 335, 338, 342, 348, 349, 352, 356, 357, 360, 362, 363, 368, 369, 377, 381, 382, 383, 384, 385, 388, 390, 392, 394, 395, 396, 397, 398, 400, 401, 402, 403, 404, 405, 407, 408, 410, 414, 415, 416, 418, 419, 420, 421, 422, 423, 424, 426, 428, 429, 430, 431, 434, 435, 436, 439, 441, 442, 444, 445, 446, 447, 448, 449, 450, 451, 454, 455, 457, 460, 461, 462, 463, 464, 465, 466, 467, 469, 470, 471, 473, 474, 475, 476, 477, 479, 480, 481, 482, 483, and 484. . Specific mutations are T6, M7, M8, F11, Y14, V15, Q20, Q21, N23, R26, T27, T28, T40, S40, T40, S42, T40, S40, T50, S40, T40, S42, T40, T50, S40, T50, S40, S42, T40, S42, T50, S40, S42, S50, S40, T50, S40, S50, S42, T50, S40, S50, S40, S, a52, A52, A52, A52, A52, A52, A52, A52, A52, A52, A52, A52, A52, D53, V54, V54, P58, P58, P58, P58, P58, P58, L61, L61, Y62, Y62, Y62, Y62, Y62, Y62, Y62, Y62, Y62, Y62, Y62, N68, N68, N68, N68, N68, N68, N68, N68, N68, N68, N68, K70, G71, G71, G71, G71, G71, G71, T72, V73, T79, T79, T79, T79, T79, T80K, G80K 80, G81, G80K 80, G80K, G80, G81, S85, S80K 85, S85, S80, S81, S85, S80, S85, S81, S85, S80K 85, S85, S81, S80, S85, S80K 85, S81, S85, S80, S81, S85, S85, S80K 85, S81, S80, S85, S80K 85, S81, S80K 85, S80, S81, S80, S85, S80K 85, S81, S80K 85, S85, S80K 85, S81, s85, S85, V87, V87, N88, N88, N88, N88, N88, N88, N88, N88, N88, T89, T89, T89, T89, T89, T89, T89, T89, T89, T89, T89, T89, T89, S92, S92, S92, S92, S92, S92, S92, S92, S92, S92, S92, S92, S92, S92, N93, N93, N93, N93, N93, N93, N93, N93, N93, N93, N93, N94, G94, G94, I95, Q96, Q96, Q96, Q96, Q96, Q96, Q96, Q96, Y114, T114, Y114, T114, n114, N114, V115, V115, T116, T116, T116, T116, T116, T116, T116, T116, A117, A117, A117, A117, V118, V118, V118, V118, V118, V118, V118, V118, V120, V120, V120, P122, P122, P122, P122, P122, P122, S123, S123, S123, S123, N124, N124, N124, N124, N127, N124, N124, N124, N124, N124, N124, N124, N124, Y126, Y126, Y126, Y126, Y126, Y126, Y126, Y126, Y126, Y126, Y126, Y127, N124, Y129, S130, T129, T129, T129, T130, T129, T129, T129, S130, T129, T129, T129, T129, S130, T129, T129Q 130, T129, T129Q 130, T129Q 129, T129, T129, T129Q 129, T130, T129Q 129, T129, T, g130, G131, G131, G131, G131, G131, G131, G131, G131, G131, G131, G131, G131, G131, G131, E132, E132, E132, E132, E132, E132, E132, E132, E132, Y133, Y133, Y133, Y133, Y133, Y133, Y133, Y133, Y133, Y133, Y133, N134, N134, N134, N134, N134, N134, N134, N134, N134, N134, N134, Q136, Q136, Q136, Q136, Q136, Q136, Q136, Q136, Q147, G147, P144, P144, T147, P144, T144, P144, T142, T144, P144, T142, T144, T147, T142, T144P 144, T142, T148, T148, T147P 144, P144, T142, T148, T147P 144P 147P 142, T148, T148, T148, T148, T148, P147P 144P 147P 142, T148, T148, T142, T148, T148, P147, t149, T149, T149, T149, T149, T149, T149, T149, Y150, S151, S151, S151, S151, S151, S151, S151, S151, S151, S151, N152, N152, N152, N152, N152, N152, N152, N152, W153, W153, W153, W153, K154, K154, K154, K154, K154, K154, K154, K154, K154, K155, Q156, Q156, Q156, Q156, Q156, Q156, Q156, Q156, F158, F158, F167, Q167, Q165, W165, S165, W165, W165, W165, S168, S165, W165, W165, W165, W165, W153, W168, K154, K154, K154, K154, K154, K154, K154, K154, K167, K154, K154, s170, S170, S170, S170, S170, S170, S170, L171, L171, L171, L171, L171, L171, L171, S172, S172, S172, S172, S172, F175, F175, K176, K176, F177, F177, F177, D180, D180, D180, D180, D180, D180, D180, D180, D180, D180, D180, D180, D180, D180, D181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G182, E187, E187, E187, E187, E193, G187, G193, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G181, G187, G193, G193, G193, G193, G187, G193, G193, G187, G193, G187, S193, S191, S190, S191, d206, D206, D206, D206, D206, D206, D206, D206, P208, P208, P208, P208, P208, P208, P208, P208, V210, V210, V210, V210, V210, V210, V210, V211, V211, V211, V211, N212, N212, N212, N212, N212, N212, N212, M214, M214, K215, K215, K215, K215, K215, K215, K216, V219, V219, Y221, Y221, Y221, N223, N223, N223, N223, N223, N223, N225, V225, V225, G226, G226, G226, G226, G245, G240, G245, K240, K245, K239, K240, K239, K241, K245, K241, K240, K239, K241, K245, K239, K241, K245, K241, K245, K240, K241, K239, K241, K245, K241, K245, K241, K245, K239, K241, K245, K241, d248, D248, D248, D248, N249, N249, N249, N249, A250, A250, A250, A252, A252, A252, A252, A252, A252, A252, A252, A252, A252, A253, A253, A253, A253, A253, A253, A253, A253, T254, T254, T254, K256, K256, K256, K256, E257, E257, M258, T260, T260, T260, V261, V261, G262, Q266, Q266, Q266, Q266, Q267, N267, N271, N277, N269, G277, G269, G277, G269, G277, G269, G277, G270, G269, L269, G270, G270, L269, G270, G269, G277, L269, G270, G277, G270, L269, G270, G270, A270, G269, A270, L269, G270, a277, a296, V279, N280, N282, S284, L285, F286, a288, a296, a 299, T299, G300, G301, G307, Y307, N303, Y303, R303, Y303, N307, N303, l310, L310, L310, L310, N311, N311, N311, N311, N311, N311, N311, N312, N312, N312, N312, T313, A316, A316, A316, A316, A316, A316, A316, S317, S317, S317, S317, S317, S317, S317, S317, S317, N318, N318, N318, N318, N318, N318, N318, N318, N318, N318, N348, T320, T320, T320, T320, T320, T320, T320, T320, T338, T320, T320, T320, T338K 348, L342, L321, L342, L, a349, F352, R356, S357, Y360, S362, V363, M368, Y369, R377, a381, a 385, a 382, a381, K384, K383, K381, K384, K383, K381, K383, K384, K383, K381, K383, K384, K383, K381, S381, K384, K383, K384, K383, K381, K383, K384, K383, K381, K384, p388, P388, P388, P388, P388, L390, A392, A392, K394, K394, K394, K394, K394, K394, K394, K394, K396, Y396, Y396, Y396, Y396, Y397, A397, A397, A397, A397, A397, A397, Y398, Y398, Y398, Y398, Y398, Y398, Y398, T400, T400, T400, T400, T400, T400, T400, T400, T400, T400, T400, T400, T400, Q388, P401, P402, P407, P402, v410, V410, V410, V410, V410, V410, V410, V410, V410, V410, T414, T414, T414, T414, R415, E416, E416, E416, E416, E416, E416, E416, E416, E416, E416, E416, E416, E416, E416, E416, D418, D418, D418, D418, D418, D418, D418, D418, S419, S419, S419, S419, S419, S419, T420, T420, T420, T420, T420, T420, T420, T420, T420, T420, T420, T420, T420, K421K 423, K423, K423, K423, K421K 424, K423, K422K 424, K423, A421K 424, K423, K424, K422K 424, K423, A421K 424, K423, K424, A422K 424, K423, K422K 424, A422K 424, K423, K424, K422K 424, K423, K424, K422K 424, K423, K422K 424, S419, S419, S422K 424, S419, S422K 424, S422, S419, t428, T428, V429, V429, V429, I430, I430, I430, I430, T431, T431, T431, P434, P434, P434, P434, P434, P434, P434, P434, P434, P434, P434, P434, P434, P434, P434, P434, G435, G435, G435, G435, G435, G435, G435, G435, G435, G435, G435, G435, G435, G435, G435, G436, G436, G436, G436, R439, R439, R439, R439, R439, R439, R439, R439, R439, Y441, Y441, Y447, V447, Y444, Y441, Y441, Y444, T444, T444, T444, T444, T444, T444, T444, T444, T444, T444, T444, Y441, Y444, Y441, Y444, Y441, Y441, Y444, a447, A447, A447, G448, G448, G448, G448, G448, G448, G448, G448, E449, E449, E449, E449, I450, I450, I450, I450, I450, I450, I450, I450, I450, I450, W451, L454, L454, L454, L454, L454, T455, T455, T455, T457, N457, N457, N457, D460, D460, D460, D460, D460, K461, K461, K461, K461, K461, K461, K461, K462, K461, K465, I462, I465, I463, I465, G463, Y463, T466, T46466, T469, T46466, T469, Y463, T463, T466, Y463, T469, Y463, T466, T46466, T469, T46466, Y463, D463, S466, Y466, S466, S463, S466, D463, S466, Y463, S466, S466, D469, S466, t471, P473, V474, N475, G476, G477, G483, V479, V484, V47484, V484, V479, V484, V479, V484, V.
In addition, the amylases of the present invention may include any number of conservative amino acid substitutions. Exemplary conservative amino acid substitutions are listed in table 1:
TABLE 1 conservative amino acid substitutions
The reader will appreciate that some of the above-mentioned conservative mutations may be generated by genetic manipulation, while others are generated by genetically or otherwise introducing synthetic amino acids into the polypeptide.
The amylase of the invention may be "precursor", "immature" or "full-length" in the case where it comprises a signal sequence, or "mature" in the case where it does not comprise a signal sequence. The mature form of the polypeptide is generally the most useful. As used herein, unless otherwise indicated, amino acid residue numbering refers to the mature form of the corresponding amylase polypeptide. The amylase polypeptides of the invention can also be truncated to remove the N or C terminus, so long as the resulting polypeptide retains amylase activity.
The amylases of the present invention may be "chimeric" or "hybrid" polypeptides, including at least a portion of a first amylase polypeptide and at least a portion of a second amylase polypeptide (such chimeric amylases have recently been "re-discovered" as domain-exchanged amylases). The amylase of the invention may further comprise a heterologous signal sequence, an antigenic epitope to allow tracking or purification, etc. Exemplary heterologous signal sequences are from bacillus Licheniformis Amylase (LAT), bacillus subtilis (AmyE or AprE), and Streptomyces (Streptomyces) CelA.
2.5. Nucleotides encoding amylase variant polypeptides
In another aspect, nucleic acids encoding amylase variant polypeptides are provided. The nucleic acid can encode a particular amylase polypeptide, or an amylase having a specified degree of amino acid sequence identity to a particular amylase.
In one example, the amylase encoded by the nucleic acid has at least 60%, at least 65%, at least 70%, at least 75%, at least 76%, at least 77%, at least 78%, at least 79%, at least 80%, at least 81%, at least 82%, at least 83%, at least 84%, at least 85%, at least 86%, at least 87%, at least 88%, at least 89%, 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%, or even at least 99% homology/identity to SEQ ID No.1, SEQ ID No. 3, or SEQ ID No. 5 (except for the portion of the nucleic acid encoding the signal sequence). It is understood that due to the degeneracy of the genetic code, multiple nucleic acids may encode the same polypeptide.
In another example, the nucleic acid hybridizes under stringent or very stringent conditions to an amylase-encoding nucleic acid (or to the complementary strand of an amylase-encoding nucleic acid), the amylase has the same sequence as SEQ ID NO: 1. SEQ ID NO: 3. or SEQ ID NO:5 (apart from the part of the nucleic acid encoding the signal sequence) has a homology/identity of at least 60%, at least 65%, at least 70%, at least 75%, at least 76%, at least 77%, at least 78%, at least 79%, at least 80%, at least 81%, at least 82%, at least 83%, at least 84%, at least 85%, at least 86%, at least 87%, at least 88%, at least 89%, 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% or even at least 99%.
In some embodiments, the nucleic acid hybridizes under stringent or very stringent conditions to the nucleic acid of SEQ ID NO 7, SEQ ID NO 33, or SEQ ID NO 38, or to nucleic acids complementary to these nucleic acids.
The nucleic acid may encode a "full-length" ("FL" or "FL") amylase (which includes a signal sequence), a mature form of the amylase only (which does not contain a signal sequence), or a truncated form of the amylase (which does not contain the N-or C-terminus of the mature form).
Exemplary promoters are from Bacillus Licheniformis Amylase (LAT), Bacillus subtilis (AmyE or AprE), and Streptomyces (Streptomyces) CelA.
3. Preparation of amylase variants
The amylase variants of the invention can be prepared in a host cell, for example, by secretion or intracellular expression. After secretion of the amylase variant into the cell culture medium, cultured cell material (e.g., whole cell broth) comprising the amylase variant can be obtained. Optionally, the amylase variant may be isolated from the host cell, or even from the cell culture broth, depending on the desired final purity of the amylase variant. The gene encoding the amylase variant may be cloned and expressed according to methods well known in the art. Suitable host cells include bacterial cells, fungal (including yeast and filamentous fungal) cells, and plant (including algal) cells. Particularly useful host cells include Aspergillus niger, Aspergillus oryzae (Aspergillus oryzae) or Trichoderma reesei. Other host cells include bacterial cells, such as, for example, Bacillus subtilis or Bacillus licheniformis, and Streptomyces.
The host cell may also express a nucleic acid encoding a homologous or heterologous glucoamylase (i.e., a different glucoamylase than the host cell) or one or more other enzymes. The glucoamylase may be a glucoamylase variant, such as one of the glucoamylase variants disclosed in, for example, U.S. patent 8,058,033(Danisco US Inc.). In addition, the host may express one or more additional enzymes, proteins, polypeptides. These may be beneficial for liquefaction, saccharification, fermentation, SSF, etc. processes. In addition, the host cell can produce biochemical substances other than enzymes for digesting various raw materials. Such host cells can be used in fermentation or simultaneous saccharification and fermentation processes to reduce or eliminate the need for enzyme addition.
3.1. Carrier
A DNA construct comprising a nucleic acid encoding an amylase variant can be constructed for expression in a host cell. A representative nucleic acid encoding an amylase variant includes SEQ ID NO 4. Due to the well-known degeneracy of the genetic code, polynucleotide variants encoding the same amino acid sequence can be designed and prepared with routine skill. Optimization of codons for a particular host cell is well known in the art. The nucleic acid encoding the amylase variant can be incorporated into a vector. The vectors may be transferred to host cells using well-known transformation techniques, such as those disclosed below.
The vector may be any vector which can be transformed into a host cell and replicated in the host cell. For example, a vector comprising a nucleic acid encoding an amylase variant can be transformed and replicated in a bacterial host cell as a means of propagating and amplifying the vector. The vector may also be transformed into an expression host such that the encoding nucleic acid is expressed as a functional amylase. Host cells that serve as expression hosts may include, for example, filamentous fungi. The Fungal Gene Storage Center (FGSC) species list lists vectors suitable for expression in Fungal host cells. See FGSC species catalog, university of missouri, www.fgsc.net (final amendment on 1 month 17 of 2007). A representative vector is pJG153, a promoterless Cre expression vector that replicates in a bacterial host. See Harrison et al (June 2011) applied environ. Microbiol.77: 3916-22. pJG153 can be modified by routine skill to contain and express nucleic acids encoding amylase variants.
Exemplary promoters for directing transcription of the DNA sequence encoding the amylase variant, particularly in a bacterial host, are the promoter of the lac operon of escherichia coli (e.coli), the promoter of the Streptomyces coelicolor agarase gene dagA or celA promoter, the promoter of Bacillus α -amylase gene (amyL), the promoter of the Bacillus stearothermophilus maltogenic amylase gene (amyM), the promoter of the Bacillus amyloliquefaciens (amy Bacillus amyloliquefaciens) α -amylase (amyQ), the promoter of the Bacillus amyloliquefaciens (amy amylase a) and the promoter of the Bacillus amyloliquefaciens (amy Bacillus amyloliquefaciens) gene α -amylase (amyQ), the promoter of the Bacillus amyloliquefaciens (amy amylase a) and the promoter of the Bacillus amyloliquefaciens gene (amy Bacillus amyloliquefaciens) derived from Aspergillus niger strains such as, Aspergillus niger promoter (Aspergillus niger) expressing protease, preferably, Bacillus amyloliquefaciens, Aspergillus niger protease, Aspergillus niger strain, etc. when the promoter is selected for example, Aspergillus niger strain, or the promoter is selected for example, the promoter is used for example, the promoter of the promoter, the promoter of the promoter, the promoter of the promoter, the promoter of the promoter.
The coding sequence can be operably linked to a signal sequence. The DNA encoding the signal sequence may be a DNA sequence naturally associated with the amylase gene to be expressed or derived from a different genus or species. The DNA construct or vector comprising the signal sequence and the promoter sequence may be introduced into a fungal host cell and may be derived from the same source. For example, the signal sequence is a cbh1 signal sequence operably linked to the cbh1 promoter.
The expression vector may also comprise a suitable transcription terminator and, in eukaryotes, a polyadenylation sequence, which is operably linked to the DNA sequence encoding the amylase variant. The termination sequence and polyadenylation sequence may suitably be derived from the same sources as the promoter.
The vector may further comprise a DNA sequence enabling the vector to replicate in a host cell. Examples of such sequences are the origins of replication of plasmids pUC19, pACYC177, pUB110, pE194, pAMB1, and pIJ 702.
The vector may also comprise a selectable marker, e.g., a gene the product of which complements a defect in the isolated host cell (such as the dal genes from B.subtilis or B.licheniformis) or a gene which confers antibiotic resistance (such as, for example, ampicillin, kanamycin, chloramphenicol or tetracycline resistance). In addition, the vector may comprise Aspergillus (Aspergillus) selection markers such as amdS, argB, niaD and xxsC, markers giving rise to hygromycin resistance, or selection may be accomplished by co-transformation such as is known in the art. See, for example, international PCT patent application WO 91/17243.
Intracellular expression may be advantageous in some aspects, for example, when certain bacteria or fungi are used as host cells to produce large quantities of amylase for subsequent enrichment or purification. It is also possible to use the extracellular secretion of amylases into a culture medium to produce cultured cell material comprising the isolated amylase.
The expression vector typically comprises components of a cloning vector such as, for example, elements that allow autonomous replication of the vector in the selected host organism and one or more markers detectable on the phenotype for selection purposes. The expression vector typically comprises control nucleotide sequences such as a promoter, operator, ribosome binding site, transcription initiation signal, and optionally a repressor gene or one or more activator genes. In addition, the expression vector may comprise a sequence encoding an amino acid sequence capable of targeting the amylase to a host cell organelle function (such as the peroxisome) or to a specific host cell compartment. Such targeting sequences include, but are not limited to, the sequence SKL. For expression under the direction of a control sequence, the nucleic acid sequence of the amylase is operatively linked to the control sequence in a manner that is correct with respect to expression.
Methods for ligating amylase-encoding DNA constructs, promoters, terminators and other elements, respectively, and inserting them into suitable vectors containing information required for replication are well known to those skilled in the art (see, e.g., Sambrook et al, Molecular Cloning: A Laboratory Manual, second edition, Cold Spring Harbor, 1989, and third edition, 2001).
3.2. Transformation and culture of host cells
Isolated cells comprising the DNA construct or expression vector are advantageously used as host cells in the recombinant production of the amylase. The cell may be transformed with a DNA construct encoding the enzyme, conveniently by integrating the DNA construct(s) into the host chromosome. Such integration is generally considered to be advantageous because the DNA sequence is more likely to be stably maintained in the cell. The DNA construct may be integrated into the host chromosome according to conventional methods, for example by homologous or heterologous recombination. Alternatively, the cells may be transformed with expression vectors as described above in connection with different types of host cells.
Examples of suitable bacterial host organisms are gram-positive bacterial species such as Bacillus (Bacillus) family, including Bacillus subtilis, Bacillus licheniformis, Bacillus lentus (Bacillus lentus), Bacillus pumilus (Bacillus brevis), geobacillus stearothermophilus (geobacillus stearothermophilus) (formerly Bacillus stearothermophilus), Bacillus alkalophilus (Bacillus alkalophilus), Bacillus amyloliquefaciens (Bacillus amyloliquefaciens), Bacillus coagulans (Bacillus coagulans), Bacillus lautus (Bacillus lautus), Bacillus megaterium (Bacillus megaterium) and Bacillus thuringiensis (Bacillus thuringiensis); streptomyces species, such as Streptomyces murinus (Streptomyces murinus); lactic acid bacterial species including Lactococcus (Lactococcus sp.) such as Lactococcus lactis (Lactococcus lactis); lactobacillus (Lactobacillus sp.) including Lactobacillus reuteri (Lactobacillus reuteri); leuconostoc sp (Leuconostoc sp.); pediococcus (Pediococcus sp.); and Streptococcus (Streptococcus sp.). Alternatively, gram-negative bacterial species belonging to the family Enterobacteriaceae (Enterobacteriaceae) including escherichia coli (e.coli) or pseudomonas (pseudomonas) may be selected as the host organism.
Suitable yeast host organisms may be selected from biotechnologically relevant yeast species such as, but not limited to, yeast species such as Pichia species (Pichia sp.), Hansenula species (Hansenula sp.), or Kluyveromyces species (Kluyveromyces), yarrowia species (yarrowia), Schizosaccharomyces species (Schizosaccharomyces); or a species of the genus Saccharomyces (Saccharomyces), including Saccharomyces cerevisiae, or a species belonging to the genus Schizosaccharomyces (Schizosaccharomyces), such as, for example, Schizosaccharomyces pombe (s. One strain of methylotrophic yeast species, Pichia pastoris (Pichia pastoris), can be used as the host organism. Alternatively, the host organism may be a Hansenula (Hansenula) species. Suitable host organisms in filamentous fungi include species of Aspergillus, for example Aspergillus niger, Aspergillus oryzae (Aspergillus oryzae), Aspergillus tubingensis (Aspergillus tubigensis), Aspergillus awamori (Aspergillus awamori), or Aspergillus nidulans (Aspergillus nidulans). Alternatively, a Fusarium species (Fusarium sp.), for example, Fusarium oxysporum (Fusarium oxysporum), or a Rhizomucor species (Rhizomucor sp.), such as Rhizomucor miehei (Rhizomucor miehei), may be used as the host organism. Other suitable strains include the genus Thermomyces (Thermomyces) and the species Mucor sp. In addition, Trichoderma sp (Trichoderma sp.) may be used as a host. Suitable methods for transforming an aspergillus host cell include, for example, those described in EP 238023. The amylase expressed by the fungal host cell may be glycosylated, i.e., will comprise a glycosyl moiety. The glycosylation pattern may be the same or different from that present in the wild-type amylase. The type and/or extent of glycosylation can impart a change in enzymatic and/or biochemical properties.
In the case where a gene defect can be cured by a transformed expression vector, deletion of a gene from an expression host is advantageous. Known methods can be used to obtain a fungal host cell having one or more inactivated genes. Inactivation of a gene may be achieved by complete or partial deletion, by insertional inactivation, or by any other means that renders the gene non-functional for its intended use, so as to prevent the gene from expressing a functional protein. Any cloned genes from Trichoderma (Trichoderma sp.) or other filamentous fungal hosts may be deleted, for example, cbh1, cbh2, egl1, and egl2 genes. Gene deletion can be accomplished by inserting a form of the gene desired to be inactivated into a plasmid by methods known in the art.
Methods for introducing a DNA construct or vector into a host cell include various techniques such as transformation; electroporation; nuclear microinjection; transduction; transfection, e.g., liposome infection-mediated and DEAE-dextrin-mediated transfection; incubation with calcium phosphate DNA pellet; high velocity bombardment with DNA-coated microparticles; and protoplast fusion. Conventional transformation techniques are known in the art. See, e.g., Sambrook et al (2001), supra. Expression of heterologous proteins in Trichoderma (Trichoderma) is described, for example, in us patent 6,022,725. See also Cao et al (2000) Science 9: 991-1001 was directed against the transformation of an Aspergillus strain. Genetically stable transformants can be constructed using vector systems whereby the amylase-encoding nucleic acid is stably integrated into the host cell chromosome. Transformants are then selected and purified by known techniques.
The preparation of Trichoderma species (Trichoderma sp.) for transformation may, for example, involve the preparation of protoplasts from fungal hyphae. See Campbell et al (1989) curr. Gene. 16: 53-56. Hyphae can be obtained from germinated vegetative spores. Treating the mycelium with an enzyme that digests cell walls to obtain protoplasts. Protoplasts are protected by osmotic stabilizers present in the suspension medium. These include sorbitol, mannitol, potassium chloride, magnesium sulfate, and the like. Typically the concentration of these stabilizers varies between 0.8M and 1.2M, for example, a 1.2M sorbitol solution may be used in the suspension medium.
The uptake of DNA by the host Trichoderma species strain is dependent on calcium ion concentration. Generally, the concentration used in the intake solution is about 10-50mM CaCl 2In the meantime. Additional suitable compounds include buffer systems such as TE buffer (10mM Tris, pH 7.4; 1mM ethylenediaminetetraacetic acid (EDTA)) or 10mM MOPS, pH 6.0 and polyethylene glycol. It is believed that the polyethylene glycol fuses with the cell membrane, thus allowing the contents of the culture medium to be delivered into the cytoplasm of the Trichoderma species strain. In many cases, this fusion allows multiple copies of plasmid DNA to be integrated into the host chromosome.
Transformation of Trichoderma species typically uses protoplasts or cells that have been osmotically treated, typically at a density of 10 5To 10 7Per mL, specifically 2X 10 6and/mL. A volume of 100. mu.L in an appropriate solution (e.g., 1.2M sorbitol and 50mM CaCl) can be added 2) The protoplasts or cells of (a) are mixed with the desired DNA. Generally, high concentrations of PEG are added to the intake solution. 0.1 to 1 volume of 25% PEG 4000 may be added to the protoplast suspension; however, it is useful to add about 0.25 volumes to the protoplast suspension. Additives such as dimethyl sulfoxide, heparin, spermidine, potassium chloride, and the like, may also be added to the intake solution to facilitate the transformation. Similar methods are applicable to other fungal host cells. See, for example, U.S. patent 6,022,725.
3.3. Expression of
Methods of making amylases can include culturing a host cell as described above under conditions conducive to making the enzyme and recovering the enzyme from the cell and/or culture medium.
The medium used for culturing the cells may be any conventional medium suitable for culturing the host cell in question and obtaining expression of the amylase. Suitable media and media components are purchased from commercial suppliers or may be prepared according to published recipes (e.g., as described in catalogues of the American Type Culture Collection (ATCC)).
In the methods of the present invention, the production of a spent whole fermentation broth of a recombinant microorganism can be achieved using any culture method known in the art, resulting in the expression of α -amylase.
The enzymes secreted by the host cells may be conveniently recovered from the culture medium by well-known methods, including separation of the cells from the medium by centrifugation or filtration, and precipitation of the proteinaceous components of the medium by a salt, such as ammonium sulphate, followed by the use of chromatographic methods such as ion exchange chromatography, affinity chromatography and the like.
The amylase-encoding polynucleotide in the vector can be operably linked to a control sequence that can provide for expression of the coding sequence by a host cell, i.e., the vector is an expression vector. The control sequence may be modified, for example, by the addition of additional transcriptional regulatory elements, such that the level of transcription directed by the control sequence is more responsive to the transcriptional modulator. In particular, the control sequence may comprise a promoter.
The host cell may be cultured under suitable conditions that allow for expression of the amylase. Expression of the enzyme may be constitutive such that it is produced continuously, or inducible, requiring stimulation to elicit expression. For inducible expression, protein production can be initiated, if desired, for example by adding an inducer substance (e.g., dexamethasone or IPTG or sophorose) to the culture medium. In vitro cell-free systems, such as TNT TM(Promega) the rabbit reticulocyte system, and polypeptides can also be produced recombinantly.
The expression host may also be cultured under aerobic conditions in a medium suitable for the host. A combination of shaking or agitation and aeration can be provided and preparation can be carried out at a temperature appropriate for the host, e.g., about 25 ℃ to about 75 ℃ (e.g., 30 ℃ to 45 ℃), depending on the host and the need to prepare the desired amylase variant. The culturing can be performed for about 12 to about 100 hours or more (and any time value in between, e.g., 24 to 72 hours). Typically, the pH of the culture broth is from about 4.0 to about 8.0, again depending on the culture conditions required for the host relative to the amylase production.
3.4. Identification of Amylase Activity
For example, suitable assays include northern blotting, reverse transcriptase polymerase chain reaction, and in situ hybridization using an appropriately labeled hybridization probe.A suitable assay also includes measuring amylase activity in a sample, e.g., by an assay that directly measures a reducing sugar (such as glucose) in the culture medium.A glucose concentration can be determined, e.g., using glucose kit No.15-UV (Sigma Chemical Co.) or equipment such as a Technicon Autoanalyzer.A.A. α -amylase activity can also be measured by any known method, such as the PAHBAH or ABTS assay described below.
3.5. Method for enriching and purifying amylase variants
Fermentation, isolation and concentration techniques are well known in the art and conventional methods can be used to prepare solutions comprising enriched α -amylase variant polypeptides.
After fermentation, a fermentation broth is obtained, and microbial cells and various suspended solids (including residual fermentation feedstock) are removed by conventional separation techniques to obtain an amylase solution. Generally, filtration, centrifugation, microfiltration, rotary vacuum drum filtration, ultrafiltration, centrifugation followed by ultrafiltration, extraction or chromatography, and the like are used.
The use of an unenriched solution requires increased incubation time to collect the enriched or purified enzyme precipitate.
The enzyme-containing solution is concentrated using conventional concentration techniques until the desired enzyme level is obtained. Concentration of the enzyme-containing solution can be achieved by any of the techniques discussed herein. Exemplary enrichment and purification methods include, but are not limited to, rotary vacuum filtration and/or ultrafiltration.
The enzyme solution is concentrated to an enriched enzyme solution until the enzyme activity of the solution comprising the enriched α -amylase variant polypeptide is at a desired level.
Concentration may be performed, for example, using a precipitating agent, such as a metal halide precipitating agent. Metal halide precipitants include, but are not limited to, alkali metal chlorides, alkali metal bromides, and blends of two or more of these metal halides. Exemplary metal halides include sodium chloride, potassium chloride, sodium bromide, potassium bromide, and mixtures of two or more of these metal halides. Metal halide precipitants, sodium chloride, may also be used as corrosion inhibitors.
The metal halide precipitating agent is used in an amount effective to precipitate the amylase. The choice of at least an effective and optimal amount of metal halide effective to cause precipitation of the enzyme, as well as conditions for maximizing the recovered precipitate, including incubation time, pH, temperature, and concentration of enzyme, will be apparent to those of ordinary skill in the art after routine testing.
Generally, the optimum concentration of metal halide to add to the enriched enzyme solution of at least about 5% w/v (weight/volume) to about 25% w/v, typically at least 8% w/v. generally, the addition of no more than about 25% w/v, typically no more than about 20% w/v, metal halide precipitating agent to the enriched enzyme solution will depend on, among other things, the nature of the particular α amylase variant polypeptide and its concentration in the enriched enzyme solution.
Another alternative to precipitating the enzyme is to use an organic compound. Exemplary organic compound precipitating agents include: 4-hydroxybenzoic acid, alkali metal salts of 4-hydroxybenzoic acid, alkyl esters of 4-hydroxybenzoic acid, and blends of two or more of these organic compounds. The addition of the organic compound precipitant may occur before, simultaneously with, or after the addition of the metal halide precipitant, and the addition of the two precipitants (organic compound and metal halide) may be sequential or simultaneous.
Generally, the organic precipitating agent is selected from: alkali metal salts of 4-hydroxybenzoic acid, such as sodium and potassium salts; and a linear or branched alkyl ester of 4-hydroxybenzoic acid, wherein the alkyl group contains 1 to 12 carbon atoms; and blends of two or more of these organic compounds. The organic compound precipitating agent can be, for example, a linear or branched alkyl ester of 4-hydroxybenzoic acid, wherein the alkyl group contains 1 to 10 carbon atoms, as well as blends of two or more of these organic compounds. Exemplary organic compounds are linear alkyl esters of 4-hydroxybenzoic acid, wherein the alkyl group contains 1 to 6 carbon atoms, and blends of two or more of these organic compounds. Methyl esters of 4-hydroxybenzoic acid, propyl esters of 4-hydroxybenzoic acid, butyl esters of 4-hydroxybenzoic acid, ethyl esters of 4-hydroxybenzoic acid, and blends of two or more of these organic compounds may also be used. Additional organic compounds also include, but are not limited to, methyl 4-hydroxybenzoate (referred to as methyl PARABEN), propyl 4-hydroxybenzoate (referred to as propyl PARABEN), both of which are also amylase preservatives. See, for example, U.S. patent 5,281,526 for further description.
The addition of the organic compound precipitant offers the advantage of a high flexibility of the precipitation conditions in terms of pH, temperature, amylase variant concentration, precipitant concentration and incubation time.
The organic compound precipitating agent is used in an amount effective to improve precipitation of the enzyme by means of the metal halide precipitating agent. The selection of at least an effective amount and optimal amount of organic compound precipitating agent, as well as precipitation conditions for maximum recovery, including incubation time, pH, temperature, and enzyme concentration, will be apparent to one of ordinary skill in the art in light of this disclosure, after routine testing.
Generally, at least about 0.01% w/v of organic compound precipitating agent, typically at least about 0.02% w/v, is added to the enriched enzyme solution. Generally, no more than about 0.3% w/v of organic compound precipitating agent, typically no more than about 0.2% w/v, is added to the enriched enzyme solution.
The enriched polypeptide solution comprising the metal halide precipitant and the organic compound precipitant may be adjusted to a pH that will necessarily depend on the enzyme to be enriched or purified. Generally, the pH is adjusted to a level close to the isoelectric point of the amylase. The pH can be adjusted within a pH range from about 2.5pH units below the isoelectric point (pI) to about 2.5pH units above the isoelectric point.
The incubation time required to obtain an enriched or purified enzyme precipitate depends on the nature of the particular enzyme, the concentration of the enzyme, the particular precipitating agent and its concentration. Generally, the time effective to precipitate the enzyme is between about 1 to about 30 hours; typically not more than about 25 hours. The incubation time in the presence of the organic compound precipitating agent may also be reduced to less than about 10 hours, and in most cases even about 6 hours.
Generally, the temperature during incubation is between about 4 ℃ and about 50 ℃. Typically, the process is carried out at a temperature between about 10 ℃ and about 45 ℃ (e.g., between about 20 ℃ and about 40 ℃). The optimum temperature for inducing precipitation varies depending on the solution conditions and the enzyme or precipitating agent used.
By agitating the solution comprising the enzyme, the added metal halide and the added organic compound, the overall recovery of the enriched or purified enzyme precipitate is increased, increasing the efficiency with which the process is carried out. The stirring step is carried out both during the addition of the metal halide and the organic compound, and during the subsequent incubation. Suitable agitation methods include mechanical agitation or shaking, vigorous aeration, or any similar technique.
After the incubation period, the enriched or purified enzyme is then separated from the dissociated pigment and other impurities and collected by conventional separation techniques, such as filtration, centrifugation, microfiltration, rotary vacuum filtration, ultrafiltration, pressure filtration, transmembrane microfiltration, crossflow membrane filtration, and the like. Further enrichment or purification of the enzyme precipitate can be obtained by washing the precipitate with water. For example, the enriched or purified enzyme precipitate is washed with water containing a metal halide precipitant or with water containing a metal halide and an organic compound precipitant.
In one embodiment, the cell-free culture fluid is salted out using about 70% saturation of sodium sulfate, then the 70% saturation precipitate fraction is dissolved in a buffer, applied to a column (such as a Sephadex G-100 column) and eluted to recover a fraction having enzymatic activity.
The enriched or purified enzyme may be used in laundry and cleaning applications. For example, they are useful in laundry detergents and stain removers. They can be made into liquid (solution, slurry) or solid (granular, powder) end products.
A more specific example of the enrichment and purification process is described in Sumitoni et al (2000) "New type of stage-binding domain: the direct bacterial motif in the C-terminal region of Bacillus sp.195 α -amylolytic microorganisms to stage binding and raw stage degradation" biochem.J.350: 477-484 and briefly summarized here the enzyme obtained from 4 liters of culture supernatant of Streptomyces lividans TK24 is 80% saturated (NH 24) 4) 2SO 4And (6) processing. The pellet was recovered by centrifugation (10,000 Xg, 20 min, 4 ℃) and redissolved in 20mM of 5mM CaCl 2In Tris/HCl buffer (pH 7.0). The dissolved precipitate was then dialyzed against the same buffer. The dialyzed sample was loaded onto a sample previously treated with 20mM Tris/HCl buffer (pH7.0), 5mM CaCl 2Equilibrated Sephacryl S-200 column and eluted with the same buffer at a linear flow rate of 7 mL/hr. Fractions from the column were collected and activity was estimated as judged by enzyme assay and SDS-PAGE. The protein was further purified as follows. With a medium containing 5mM CaCl 2And 1.5M (NH) 4) 2SO 4Is equilibrated with 20mM Tris/HCl buffer (pH7.0) on a Toyopearl HW55 column (Tosoh Bioscience, Montgomeryville, Pa.; Cat. No. 19812). Dissolved in a solution containing 5mM CaCl 21.5 to 0M (NH) in 20mM Tris/HCl buffer, pH7.0 4) 2SO 4Eluting the enzyme with a linear gradient. The active fractions were collected and saturated with 80% (NH) 4) 2SO 4Precipitating the enzyme. The precipitate was recovered, redissolved and dialyzed as described above. The dialyzed sample was then applied to a previously equilibrated Mono Q HR5/5 column (AmershamPharmacia; Cat. No. 17-5167-01) equilibrated with 5mM CaCl 220mM Tris/HCl buffer (pH7.0) at a flow rate of 60 mL/hour. The active fractions were collected and added to 1.5M (NH) 4) 2SO 4In solution. Will activate as described aboveThe enzyme fraction was re-chromatographed on a Toyopearl HW55 column to yield homogeneous enzyme as determined by SDS-PAGE. See, e.g., Sumitani et al (2000) biochem.j.350: 477-484 general discussion of the methods and variations thereof.
For production scale recovery, α -amylase variant polypeptides can generally be enriched or partially purified by removing cells by flocculation with a polymer as described above.
4. Compositions and uses of amylase variants
Amylase variants are useful in a variety of industrial applications. For example, amylase variants can be used in starch conversion processes, particularly in saccharification processes of starch that has been liquefied. The desired end product may be any product produced by enzymatic conversion of a starch substrate. For example, the desired product may be a glucose and maltose rich syrup, which may be used in other processes, such as the preparation of HFCS; or it can be converted into a variety of other useful products such as ascorbic acid intermediates (e.g., gluconates; 2-keto-L-gulonic acid; 5-keto-gluconate; and 2, 5-diketogluconate); 1, 3-propanediol; aromatic amino acids (e.g., tyrosine, phenylalanine, and tryptophan); organic acids (e.g., lactic acid, pyruvic acid, succinic acid, isocitric acid, and oxaloacetic acid); amino acids (e.g., serine and glycine); (ii) an antibiotic; an antimicrobial agent; an enzyme; a vitamin; and hormones.
The starch conversion process may be performed prior to or simultaneously with a fermentation process designed to produce alcohol for fuel or drinking (i.e., drinking alcohol). Those skilled in the art are aware of the various fermentation conditions that can be used to prepare these end products. Amylase variants are also useful in compositions and methods for food preparation. These various uses of the amylase variants are described in more detail below.
4.1. Preparation of starch substrates
Useful methods for preparing starch substrates for use in the methods disclosed herein are well known to those of ordinary skill in the art. For example, useful starch substrates may be obtained from tubers, roots, stems, legumes, grains, or whole grains. More specifically, the granular starch may be obtained from corn, corn cobs, wheat, barley, rye, triticale, milo, sago, millet, tapioca (cassava), tapioca (tapioca), sorghum, rice, peas, beans, bananas, or potatoes. Corn contains about 60% to 68% starch; barley contains about 55% to 65% starch; millet contains about 75% -80% starch; wheat comprises about 60% to about 65% starch; and polished rice contains 70% -72% starch. Specifically contemplated starch substrates are corn starch and wheat starch. The starch from the grain may be ground or intact, including corn solids, such as grain, bran, and/or corn cobs. The starch may also be a highly refined raw starch or a raw material from a starch refining process. Various starches are also commercially available. For example, corn starch is available from Cerestar, Sigma, and Katayama Chemical Industry Co. (Japan); wheat starch is available from Sigma; sweet potato starch is available from Wako Pure Chemical Industry Co. (Japan); and potato starch is available from Nakaari Chemical Pharmaceutical Co. (Japan).
The starch substrate may be raw starch from whole grain milling, which comprises non-starch fractions, such as germ residue and fiber. Milling may include wet or dry milling or grinding. In wet milling, whole grains are soaked in water or dilute acid to separate the grain into its constituent parts, such as starch, protein, germ, oil, kernel fiber. Wet milling effectively separates germ and meal (i.e., starch granules and protein) and is particularly useful for making syrups. In dry milling or grinding, the entire kernel is ground to a fine powder and the grain is not usually separated into its component parts during processing. In some cases, oil from the kernel is recovered. Thus, in addition to starch, the dry milled grain contains significant amounts of non-starch carbohydrates. The dry milled starch substrate can be used to prepare ethanol or other biochemicals. The starch to be processed may be of a highly refined starch quality, e.g., at least 90%, at least 95%, at least 97%, or at least 99.5% pure.
4.2. Gelatinization and liquefaction of starch
Generally, this process involves the addition of α -amylase at the same time or after starch gelatinization, although additional liquefaction-inducing enzymes may optionally be added in some embodiments, a starch substrate prepared as described above is suspended with water, a starch slurry may comprise about 10% -55%, about 20% -45%, about 30% -40%, or about 30% -35% dry solids weight percent starch, α -amylase may be added to the slurry with, for example, a metering pump, α -amylase is typically used for this application is a heat stable bacterial α -amylase, such as bacillus stearothermophilus (geobacillus stearothermophilus) α -amylase, α -amylase is typically applied at, for example, about 1500 units per kilogram of starch dry matter, 3892-amylase is typically adjusted to a pH of about 5.5-6.5, pH of the slurry is typically adjusted to about 6.5-6-1.64 mM in order to optimize stability and activity of the starch slurry, and calcium ions may be removed by subsequent liquefaction processes (if various calcium ions are added) including calcium removal processes).
The starch slurry plus α -amylase can be pumped continuously through a jet pressure cooker heated to 105 ℃ by steam under these conditions, gelatinization occurs rapidly, and the enzyme activity adds significant shear to initiate hydrolysis of the starch substrate, the residence time in the jet pressure cooker is short, partially gelatinized starch can be passed through a series of holding tubes maintained at 105 ℃ and 110 ℃ for 5-8 minutes to complete the gelatinization process ("primary liquefaction"), hydrolysis to the desired DE is completed in storage tanks (treated at 85-95 ℃ or higher for about 1 to 2 hours) ("secondary liquefaction"), which may contain baffles to prevent back mixing.
Liquefaction with amylase variants can advantageously be carried out at low pH without the need to adjust the pH to about pH 5.5-6.5. The amylase variants can be used for liquefaction at a pH range of 2 to 7, e.g., pH 3.0-7.5, pH 4.0-6.0, or pH 4.5-5.8. The amylase variant can retain liquefaction activity at a temperature range of about 85 ℃ to 95 ℃, e.g., 85 ℃, 90 ℃, or 95 ℃. For example, liquefaction may be carried out with 800 μ g of amylase in a 25% DS corn starch solution for 10 minutes, e.g., at pH 5.8 and 85 deg.C, or at pH4.5 and 95 deg.C. Liquefaction activity may be measured using any of a number of viscosity measurements known in the art.
In a specific embodiment using the amylase variant of the invention, starch liquefaction is carried out at a temperature in the range of 90 ℃ to 115 ℃ in order to prepare high purity glucose syrup, HFCS, maltodextrin, etc.
4.3. Saccharification
Using amylase variants, the liquefied starch can be saccharified into a syrup rich in lower DP (e.g., DP1+ DP2) sugars, optionally in the presence of other enzymes. The exact composition of the saccharification product depends on the combination of enzymes used, as well as the type of granular starch being processed. Preferably, the syrup obtainable with the provided amylase variant may comprise more than 30% by weight of DP2 of all oligosaccharides in the saccharified starch, e.g. 45% to 65% or 55% to 65%. The weight percentage in the saccharified starch (DP1+ DP2) may exceed about 70%, for example, 75% to 85% or 80% to 85%. The amylases of the present invention also produce relatively high yields of glucose, e.g., DP1> 20% in syrup products.
Liquefaction is generally carried out as a continuous process, whereas saccharification is usually carried out as a batch process. Saccharification is generally most effective at about 60 ℃ to 65 ℃ and a pH of about 4.0 to 4.5 (e.g., pH 4.3), requiring cooling of the liquefied starch and adjustment of the pH. Saccharification can be conducted at a temperature of, for example, about 40 ℃, about 50 ℃, or about 55 ℃ to about 60 ℃ or about 65 ℃. Saccharification is typically carried out in a stirred tank, which may take several hours to fill or empty. Enzymes are typically added to the dried solid at a fixed ratio when the tank has been filled, or at the beginning of the filling phase in a single dose. Saccharification reactions to produce syrups typically run over about 24-72 hours, e.g., 24-48 hours. When the maximum or desired DE is obtained, the reaction is terminated by heating, for example to 85 ℃ for 5 minutes. Further incubation will result in a lower DE, eventually to about 90DE, as the accumulated glucose is repolymerized to isomaltose and/or other reaction products by enzymatic reverse reactions and/or in a thermodynamic equilibrium process. Where amylase is used, saccharification is optimally carried out at a temperature in the range of about 30 ℃ to about 75 ℃, e.g., 45 ℃ to 75 ℃ or 47 ℃ to 74 ℃. Saccharification can be performed at a pH in the range of about pH 3 to about pH7, e.g., pH 3.0 to pH 7.5, pH 3.5 to pH5.5, pH 3.5, pH 3.8, or pH 4.5.
α -Amylase can be added to the slurry in a composition the amount of α -amylase added to the slurry of granular starch substrate is about 0.6 to 10ppm ds, e.g., 2ppm ds. α -amylase can be added as a whole broth, clarified, enriched, partially purified, or purified enzyme (form.) the specific activity of the amylase can be, e.g., about 300U/mg enzyme as measured by the PAHBAH assay α -amylase can also be added as a whole broth product.
α -amylase may be added to the slurry in the form of an isolated enzyme solution, for example, α -amylase may be added in the form of cell culture material prepared from host cells expressing amylase, during the fermentation or SSF process, α -amylase may also be secreted by the host cells into the reaction medium, such that the enzyme is continuously provided to the reaction, the host cells preparing and secreting amylase may also express additional enzymes, such as glucoamylase. for example, U.S. patent 5,422,267 discloses the use of glucoamylase in yeast for the preparation of alcoholic beverages.
4.4. Isomerization of
Soluble starch hydrolysates prepared by treatment with amylase can be converted into high fructose starch-based syrups (HFSS), such as High Fructose Corn Syrup (HFCS). This conversion can be achieved using glucose isomerase, in particular immobilized on a solid support. The pH is increased to about 6.0 to about 8.0, e.g., pH 7.5 (depending on the isomerase), and Ca is removed by ion exchange 2+. Suitable isomerases include
4.5. Fermentation of
Soluble starch hydrolysates, in particular glucose-rich syrups, can be fermented by contacting the starch hydrolysate with a fermenting organism, typically at a temperature of around 32 ℃, such as 30 ℃ to 35 ℃ for alcohol producing yeasts. The temperature and pH of the fermentation will depend on the fermenting organism. EOF products include metabolites such as citric acid, lactic acid, succinic acid, monosodium glutamate, gluconic acid, sodium gluconate, calcium gluconate, potassium gluconate, itaconic acid and other carboxylic acids, delta gluconolactone, sodium erythorbate, lysine and other amino acids, omega-3 fatty acids, butanol, isoprene, 1, 3-propanediol, and other biological materials.
Ethanologenic microorganisms include yeasts, such as Saccharomyces cerevisiae and bacteria, for example Zymomonas mobilis (Zymomonasmoblis), which express alcohol dehydrogenase and pyruvate decarboxylase. The ethanologenic microorganisms can express xylose reductase and xylitol dehydrogenase, which convert xylose to xylofuranose. For example, improved strains of ethanologenic microorganisms capable of withstanding high temperatures are known in the art and can be used. See Liu et al (2011) Sheng Wu Gong Cheng Xue Bao 27 (7): 1049-56. Commercial sources of yeast include ETHANOL
The saccharification and fermentation process may be carried out as an SSF process. Fermentation may include, for example, subsequent enrichment, purification, and ethanol recovery. During fermentation, the ethanol content of the broth or "beer" can reach about 8% -18% v/v, for example, 14% -15% v/v. The broth can be distilled to produce an enriched, e.g., 96% pure ethanol solution. In addition, CO produced by fermentation 2The CO2 scrubber can be used to collect, compress, and sell for other uses, such as carbonated beverage or dry ice preparation. The solid waste from the fermentation process can be used as a protein-rich product, such as livestock feed.
As described above, fungal cells that express amylase can also be fermenting microorganisms, e.g., ethanologenic microorganisms.
A variation of this process is a "fed-batch fermentation" system, in which the substrate is added incrementally during the fermentation process. Fed-batch systems may be useful where catabolite repression inhibits cellular metabolism and it is desirable to limit the amount of substrate in the medium. By measurable factors (such as pH, dissolved oxygen and exhaust gases such as CO) 2Partial pressure) to estimate the true substrate concentration in the fed batch system. Batch fermentation and fed batchFermentation is common and well known in the art.
Continuous fermentation is an open system in which a defined fermentation medium is continuously added to a bioreactor and an equal amount of conditioned medium is simultaneously withdrawn for treatment. Continuous fermentation generally maintains the culture at a constant high density, with the cells being predominantly in the logarithmic growth phase. Continuous fermentation allows for the regulation of cell growth and/or product concentration. For example, a limiting nutrient such as a carbon or nitrogen source is maintained at a fixed rate, with all other parameters being intermediate. Since the growth is maintained at a steady state, cell loss due to media withdrawal should be balanced with the cell growth rate in the fermentation. Methods for optimizing continuous fermentation processes and maximizing the rate of product formation are well known in the art of industrial microbiology.
4.6. Compositions comprising amylase variants
The amylase variant may be combined with a glucoamylase (EC 3.2.1.3), e.g., a trichoderma glucoamylase or a variant thereof. Exemplary glucoamylases are trichoderma reesei glucoamylase (TrGA) and variants thereof having excellent specific activity and thermostability. See U.S. published patent applications 2006/0094080, 2007/0004018, and 2007/0015266(Danisco US Inc.). Suitable variants of TrGA include those having glucoamylase activity and at least 80%, at least 90%, or at least 95% sequence identity to a wild-type TrGA. The amylase variants advantageously increase the yield of glucose produced during TrGA-catalyzed saccharification.
Alternatively, the glucoamylase may be another glucoamylase of plant (including algal), fungal or bacterial origin. For example, the glucoamylase may be Aspergillus niger G1 or G2 glucoamylase or variants thereof (e.g., Boel et al (1984) EMBOJ.3: 1097-1102; WO 92/00381; WO 00/04136(Novo Nordisk A/S)); and aspergillus awamori (a. awamori) glucoamylase (e.g., WO 84/02921(Cetus Corp.)). Other contemplated Aspergillus glucoamylases include variants with enhanced thermostability, e.g., G137A and G139A (Chen et al (1996) prot. Eng.9: 499-505); D257E and D293E/Q (Chen et al (1995) prot. Eng.8: 575-582); n is a radical of182(Chen et al (1994) biochem. J.301: 275-281); A246C (Fierobe et al (1996) Biochemistry, 35: 8698-; and variants with Pro residues in positions A435 and S436 (Li et al (1997) Protein Eng.10: 1199-1204). Other contemplated glucoamylases include Talaromyces (Talaromyces) glucoamylase, particularly a glucoamylase derived from Talaromyces emersonii (T.emersonii) (e.g., WO 99/28448 (Novo Nordisk A/S), Talaromyces leucovorus (T.leycettanus) (e.g., U.S. Pat. No. 3 RE 32,153(CPC International, Inc.)), Talaromyces dupontici (T. duponti), or Talaromyces thermophilus (T.thermophilus) (e.g., U.S. Pat. No. 4,587,215.) contemplated bacterial glucoamylases include glucoamylases from Clostridium (Clostridia), particularly C.thermoamyloliquefaciens (C.thermoamyloliquefaciens) (e.g., EP 135,138(CPC International, CPC.) and C.thermohydrosulfuricus) (e.hydrotulfuricus) (e.g., WO 86/01831(Michigan Biotechnology)). glucoamylase derived from suitable Gluconobacter such as Aspergillus oryzae (WO 00/04136A. glucoamylases) additionally shown in SEQ ID 00/04136 (Aspergillus niger) Commercial glucoamylases, such as AMG 200L; AMG 300L; SAN TMSUPER and AMG TME(Novozymes)；
Other suitable enzymes that may be used with the amylase include phytase, protease, pullulanase, β -amylase, isoamylase, a different α -amylase, α -glucosidase, cellulase, xylanase, other hemicellulase, β -glucosidase, transferase, pectinase, lipase, cutinase, esterase, oxidoreductase, or combinations thereof, for example, an effective amount of a debranching enzyme, such as isoamylase (EC 3.2.1.68), pullulanase (EC 3.2.1.41), e.g., as is well known to those skilled in the art, may be added
β -Amylase (EC 3.2.1.2) is an exogenously acting maltogenic amylase that catalyzes the hydrolysis of 1,4- α -glucosidic linkages to amylopectin and related glucose polymers, thereby releasing maltose β -amylase has been isolated from various plants and microorganisms, see Fogarty et al (1979) Progress in Industrial Microbiology, Vol.15, p.112. 115. optimum temperature ranges for these β -amylases are 40 ℃ to 65 ℃ and optimum pH ranges from about 4.5 to about 7.0. contemplated β -amylases include, but are not limited to, those from barley BBA 1500、
Compositions comprising the amylase of the invention may be aqueous or non-aqueous formulations, granules, powders, gels, suspensions, pastes, and the like, which may further comprise any one or more of the additional enzymes listed herein, along with buffers, salts, preservatives, water, co-solvents, surfactants, and the like. Such compositions may function in conjunction with endogenous enzymes or other ingredients already present in the slurry, water bath, washing machine, food or beverage product, etc., e.g., endogenous plant (including algae) enzymes, enzymes remaining from previous processing steps, and the like.
5. Compositions and methods for baking and food preparation
The present invention also relates to "food compositions" (including but not limited to food products, animal feed and/or food/feed additives comprising an amylase) and methods for preparing such food compositions comprising a mixture of an amylase variant and one or more food ingredients, or uses thereof.
Furthermore, the present invention relates to the use of an amylase for the preparation of a food composition, wherein said food composition is baked after addition of a polypeptide of the invention. As used herein, the term "bakery composition" refers to any composition and/or additive prepared in the process of providing a baked food product, including but not limited to bread flour, dough, bakery additives, and/or bakery products. The food composition or additive may be liquid or solid.
As used herein, the term "flour" refers to grains that have been ground or milled. The term "flour" also refers to sago or tuber products that have been milled or mashed. In some embodiments, the flour may comprise multiple components in addition to the milled or mashed grain or plant matter. Examples of other components, but not intended to be limiting, are leavening agents. Grains include wheat, oats, rye, and barley. Tuber products include tapioca flour (tapioca flours), tapioca starch (cassava flours), and custard flour (custard powder). The term "flour" also includes ground corn flour, corn grits, rice flour (ricefour), whole flour, self-raising flour, tapioca flour (tapioca), tapioca starch, rice flour (ground rice), condensed flour, and custard flour.
For commercial and household flours used for baking and food production, it is important to maintain a suitable level of α -amylase activity in the flour, too high an activity level can result in the product becoming sticky and/or pasty and thus unsalable, α -flour with insufficient amylase activity may not contain enough sugars for normal yeast function, which results in the bread or baked product drying or crumbling, thus, amylases, alone or in combination with other α -amylases, can be added to the flour to enhance the endogenous α -amylase activity level in the flour.
The amount of anti-staling amylase typically ranges from 0.01 to 10mg enzyme protein per kg flour, e.g., 0.5mg/kg ds. additional anti-staling amylases that can be used in combination with an amylase include an endo-amylase, e.g., a bacterial endo-amylase derived from Bacillus (Bacillus), the additional amylase can be another maltogenic α -amylase (ec3.2.1.133), e.g., derived from Bacillus (Bacillus).
The baking composition comprising amylase may further comprise a phospholipase or an enzyme having phospholipase activity. Enzymes with phospholipase activity have activity measured in Lipase Units (LU). The phospholipase may have a1 or a2 activity to remove fatty acids from phospholipids to form lysophospholipids. It may or may not have lipase activity, i.e. activity on a triglyceride substrate. Generally the optimal temperature for phospholipase is in the range of 30 ℃ to 90 ℃, e.g., 30 ℃ to 70 ℃. The added phospholipase may be of animal origin, e.g., from pancreas, e.g., bovine or porcine pancreas, snake venom or bee venom. Alternatively, the phospholipase may be of microbial origin, e.g., from a filamentous fungus, yeast or bacteria.
The phospholipase is added in an amount to increase the softness of the bread during the initial phase after baking, especially during the first 24 hours. The amount of phospholipase will generally be in the range of 0.01-10mg enzyme protein per kg flour, e.g., 0.1-5 mg/kg. That is, generally, the phospholipase activity will be in the range of 20-1000 LU/kg flour, where the lipase unit is defined as the amount of enzyme required to release 1. mu. mol butyric acid per minute at 30 ℃, pH7.0, using gum arabic as an emulsifier and tributyrin as a substrate.
The dough composition generally comprises wheat or wheat flour and/or other types of meal, flour or starch such as corn flour, corn starch, rye meal, oat flour, oat meal, soybean flour, sorghum meal, sorghum flour, potato meal, potato flour, or potato starch. The dough may be fresh, frozen or semi-baked. The dough may be a leavened dough or a dough to be leavened. The dough may be leavened in various ways, such as by the addition of a chemical leavening agent (e.g., sodium bicarbonate) or by the addition of a leavening agent, i.e., a leavened dough. The raw dough may also be fermented by the addition of a suitable yeast culture, such as a culture of saccharomyces cerevisiae (baker's yeast), e.g. a commercially available strain of saccharomyces cerevisiae (s.
The dough may also comprise other conventional dough ingredients, for example, proteins such as milk powder, gluten, and soy; eggs (e.g., whole eggs, egg yolks, or egg whites); antioxidants such as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA), or ammonium persulfate; amino acids such as L-cysteine; a saccharide; or a salt such as sodium chloride, calcium acetate, sodium sulfate, or calcium sulfate. The dough may also comprise fat, for example, triglycerides, such as granulated fat or shortening. The dough may further comprise an emulsifier such as a mono-or diglyceride, diacetyl tartaric acid ester of mono-or diglycerides, glycolipids of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, polyoxyethylene stearate, or lysolecithin. In particular, the dough may be prepared without the addition of an emulsifier.
The dough product can be any processed dough product, including fried, baked, steamed and cooked doughs, such as steamed bread and rice cakes. In one embodiment, the food product is a bakery product. Typical baked (baked) products include bread such as buns, rolls, buns, bagels, pizza crusts and other biscuits, pretzels, tortillas, cakes, biscuits, cookies, crackers and the like.
The additional enzyme may be a second amylase, such as amyloglucosidase, β -amylase, cyclodextrin glucosyltransferase, or the additional enzyme may be a peptidase, especially an exopeptidase, transglutaminase, lipase, cellulase, xylanase, protease, protein disulfide isomerase, e.g. the protein disulfide isomerase disclosed in WO95/00636, e.g. glycosyltransferase, branching enzyme (1,4- α -glucan branching enzyme), 4- α -glucanotransferase (dextrin glycosyltransferase) or oxidoreductase, e.g. peroxidase, laccase, glucose, amadoriase, metalloprotease, pyran, lipoxygenase, L-amino acid oxidase or carbohydrate oxidase.
Xylanases are typically of microbial origin, e.g., derived from bacteria or fungi, such as Aspergillus strains. Xylanases include, for example And NOVOZYM It is a commercially available xylanase preparation prepared from trichoderma reesei. The amyloglucosidase can be Aspergillus niger amyloglucosidase (such as
The treatment can be applied to any kind of baked product prepared from dough, soft or crispy, white, light or dark type. Examples are bread, especially white, whole wheat flour or whole rye bread, typically in the form of a loaf or roll, such as but not limited to french stick bread, pita bread, tortillas, cakes, pancakes, biscuits, cookies, pie crusts, crispbread, steamed bread, pizza and the like.
Amylases may be used in premixes, which comprise flour together with anti-staling amylase, phospholipase, and/or phospholipid. The premix may comprise other dough-improving and/or bread-improving additives, such as any of the additives comprising the above mentioned enzymes. The amylase may be a component of an enzyme preparation (which comprises an anti-staling amylase and a phospholipase) for use as a baking additive.
The enzyme preparation is optionally in the form of granules or agglomerated powder. The formulation may have a narrow particle size distribution with over 95% (by weight) of the particles being in the range 25 μm to 500 μm. The granules and agglomerated powders may be prepared by conventional methods, for example, by spraying the amylase onto a carrier in a fluid bed granulator. The support may consist of a granular core having a suitable particle size. The carrier may be soluble or insoluble, for example, a salt (such as sodium chloride or sodium sulfate), a saccharide (such as sucrose or lactose), a sugar alcohol (such as sorbitol), starch, rice, corn grits, or soy.
The coated particles, i.e., α -amylase particles, can comprise amylase to make coated α -amylase particles, the enzyme is contacted with a food-grade lipid in an amount sufficient to suspend all of the α -amylase particles as used herein, the food-grade lipid can be any natural organic compound that is insoluble in water but soluble in non-polar organic solvents such as hydrocarbons or diethyl ether.
A food-grade lipid, particularly in liquid form, is contacted with α -amylase granules in powder form in such a way that the lipid material covers at least a majority (e.g., 100%) of at least a portion of the surface of the α -amylase granules.
The storage, handling and incorporation of the loaded delivery vehicle can be achieved by means of an encapsulation compound which can comprise an envelope α -amylase however, the encapsulation compound can also comprise additional ingredients according to the needs of the manufacturer or baker, after incorporation of the envelope α -amylase into the dough, the baker continues with the normal preparation process of the product.
The advantages of the coated α -amylase granule are twofold.first, for those enzymes that are heat labile, the food grade lipid protects the enzyme from heat denaturation during the baking process the result is that although α -amylase is stabilized and protected during the fermentation and baking stages, it is released from the protective coating in the final baked food product where the glycosidic bonds in the polydextrose are hydrolyzed.
Generally, the amount of lipid applied to α -amylase pellets can vary, from a few percent of the total weight of α -amylase to many times its weight, depending on the nature of the lipid, the manner of application to α -amylase pellets, the composition of the dough mixture to be treated, and the severity of the dough mixing operation involved.
The baker calculates the amount of envelope α -amylase prepared as described above, which would be necessary to achieve the desired anti-aging effect.the required amount of envelope α -amylase is calculated based on the concentration of the enzyme being encapsulated and the ratio of α -amylase to the specified flour.it has been found that a wide range of concentrations is effective, although as described above, significant improvements in anti-aging do not follow a linear relationship with α -amylase concentration, but above certain minimum levels, substantial increases in α -amylase concentration produce little additional improvement. α -amylase concentrations actually used in a particular baking preparation can be much higher than minimally necessary to provide the baker with some margin against the baker's careless measurement error.
A method of making a baked food product can include a) preparing lipid-coated α -amylase pellets, wherein substantially all of the α -amylase pellets are coated, b) mixing a dough comprising flour, c) adding the lipid-coated α -amylase to the dough before mixing is complete and stopping mixing before the lipid coating is removed from the α -amylase, d) proofing the dough, and e) baking the dough to provide a baked food product, wherein the α -amylase is inactive during the mixing proofing and baking stages and active in the baked food product.
The addition of the coating α -amylase may be added to the dough during the mixing cycle (e.g., near the end of the mixing cycle), the addition of the coating α -amylase at one point in the mixing phase allows the coating α -amylase to be adequately distributed throughout the dough, however, the mixing phase is terminated before the protective coating comes off of the α 1-amylase granule, depending on the type and volume of dough, and the action and speed of the mixer, from 1 minute to 6 minutes or more may be required to mix the coating α -amylase into the dough, but on average two to four minutes.
In a further aspect of the invention, the food composition is an oil, meat, lard composition comprising amylase. In this context, the term "[ oil/meat/lard ] composition" refers to any composition based on and/or made from and/or comprising oil, meat or lard, respectively. Another aspect of the invention relates to a method of preparing an oil or meat or lard composition and/or additive comprising an amylase, the method comprising mixing a polypeptide of the invention with the oil/meat/lard composition and/or additive ingredients.
In a further aspect of the invention, the food composition is an animal feed composition, animal feed additive and/or pet food comprising an amylase and variants thereof. The invention also relates to a process for preparing such animal feed compositions, animal feed additive compositions and/or pet food comprising admixing an amylase and variants thereof with one or more animal feed ingredients and/or animal feed additive ingredients and/or pet food ingredients. Furthermore, the present invention relates to the use of an amylase for the preparation of an animal feed composition and/or an animal feed additive composition and/or a pet food.
The term "animal" includes all non-ruminants and ruminants. In a particular embodiment, the animal is a non-ruminant animal, such as horses and monogastric animals. Examples of monogastric animals include, but are not limited to, pigs (pig) and pigs (swine), such as piglets, still developing pigs, sows; poultry, such as turkeys, ducks, chickens, broilers, layers; fish, such as salmon, tilapia, catfish, and carp; and crustaceans such as shrimps and prawns. In another embodiment, the animal is a ruminant animal including, but not limited to, cattle, calf, goat, sheep, giraffe, bison, moose, elk, yak, buffalo, deer, camel, alpaca, llama, antelope, pronghorn (pronghorn), and tankan.
In the context of the present invention, the term "pet food" is intended to be understood as food for domestic animals, such as, but not limited to, dogs, cats, gerbils, hamsters, chinchillas, guinea pigs; avian pets such as canaries, parakeets, and parrots; reptile pets such as turtles, lizards, and snakes; and aquatic pets such as tropical fish and frogs.
The terms "animal feed composition", "feed" and "forage" are used interchangeably and may comprise one or more feed materials selected from: a) cereals, such as small grain cereals (e.g., wheat, barley, rye, oats, and combinations thereof) and/or large grain cereals such as corn or sorghum; b) byproducts from grains such as corn gluten meal, Distiller's Dried Grain Solubles (DDGS), particularly corn-based distiller's dried grain solubles (cdddgs), wheat bran, wheat flour, wheat middling, rice bran, rice hulls, oat hulls, palm kernel, and citrus pulp; c) proteins obtained from sources such as soy, sunflower, peanut, lupin, pea, broad bean, cotton, canola, fish meal, dried plasma protein, meat and bone meal, potato protein, whey powder, coconut meat, sesame; d) oils and fats obtained from plant and animal sources; e) minerals and vitamins.
6. Textile desizing composition and use
Compositions and methods for treating fabrics (e.g., desizing fabrics) using amylases are also contemplated. Fabric treatment methods are well known in the art (see, e.g., U.S. patent No. 6,077,316). For example, the feel and appearance of a fabric can be improved by a method comprising contacting the fabric with an amylase in solution. The fabric may be treated with the solution under pressure.
The amylase may be applied during or after weaving of the fabric, or during a desizing stage, or in one or more other fabric processing steps. During the weaving of the fabric, the threads are exposed to considerable mechanical stresses. Prior to weaving on a mechanical loom, the warp yarns are often coated with starch or starch derivatives that have been sized to increase their tensile strength and prevent breakage. Amylase may be applied during or after the weaving process to remove these sized starches or starch derivatives. After weaving, amylase can be used to remove sizing coatings before further processing of the fabric to ensure uniform and wash-durable results.
Amylases, as detergent additives, e.g., aqueous compositions, can be used alone or in combination with other desizing chemicals and/or desizing enzymes to desize fabrics, including cotton-containing fabrics. Amylases may also be used in the compositions and methods for producing a stone-milling effect on indigo dyed denim and garments. For the manufacture of garments, the fabric may be cut and sewn into a garment or garment after finishing. In particular, for the production of jeans, different enzymatic finishing processes have been developed. The finishing of denim garments is usually initiated by an enzymatic desizing step during which the garment is subjected to the action of amylolytic enzymes to provide fabric softness and make the cotton more easily handled in subsequent enzymatic finishing treatment steps. Amylases can be used in methods of denim apparel finishing (e.g., "bioscouring processes"), enzymatic desizing, and providing softness to fabrics and/or finishing processes.
7. Cleaning composition
One aspect of the compositions and methods of the present invention is a cleaning composition comprising an amylase as an ingredient. Amylase polypeptides are useful as components of detergent compositions, such as hand washes, laundry, dishwashing and other hard surface cleaning. Such compositions include high-efficiency liquid (HDL), high-efficiency dry (HDD), and hand (manual) laundry detergent compositions, including unit dose laundry detergent compositions, as well as Automatic Dishwashing (ADW) compositions and hand (manual) dishwashing compositions, including unit dose dishwashing detergent compositions.
7.1. Overview
Preferably, the amylase is incorporated into the detergent at or near the concentration of amylase conventionally used in detergents. For example, the amylase polypeptide may be added in an amount corresponding to 0.00001 to 1mg (as pure enzyme protein) of amylase per liter of wash/dishwashing liquid. Exemplary formulations are provided herein, illustrated below:
the amylase polypeptide may be a component of a detergent composition, as the only enzyme or together with other enzymes, including other amylolytic enzymes. Thus, it may be included in the detergent composition in the form of a dust-free granule, a stable liquid, or a protected enzyme. Dust-free granules can be prepared as disclosed in U.S. Pat. nos. 4,106,991 and 4,661,452 and can optionally be coated by methods known in the art. Examples of waxy coating materials are products of poly (ethylene oxide) having an average molar mass of 1,000 to 20,000 (polyethylene glycol, PEG); ethoxylated nonylphenols having 16 to 50 ethylene oxide units; ethoxylated fatty alcohols wherein the alcohol contains from 12 to 20 carbon atoms and wherein there are from 15 to 80 ethylene oxide units; a fatty alcohol; a fatty acid; mono-and di-and tri-glycerol fatty acid esters. Examples of suitable film-forming coating materials for application by fluid bed techniques are given, for example, in GB 1483591. Liquid enzyme preparations may be stabilized according to established methods by, for example, adding polyols such as propylene glycol, sugars or sugar alcohols, lactic acid or boric acid. Other enzyme stabilizers are known in the art. Protected enzymes may be prepared according to the methods disclosed in e.g. EP 238216. Polyols have long been recognized as stabilizers for proteins and to improve the solubility of proteins.
The detergent composition may be in any useful form, such as a powder, granule, paste, bar, or liquid. Liquid detergents may be aqueous, typically comprising up to about 70% water and 0% to about 30% organic solvent. It may also be in the form of a dense gel type containing only about 30% water.
The detergent composition comprises one or more surfactants, each of which may be anionic, nonionic, cationic, or zwitterionic, the detergent will typically comprise from 0% to about 50% of an anionic surfactant such AS Linear Alkylbenzene Sulphonate (LAS), α -alkene sulphonate (AOS), alkyl sulphate (fatty Alcohol Sulphate) (AS), alcohol ethoxylate sulphate (AEOS or AES), Secondary Alkyl Sulphonate (SAS), α -sulphofatty acid methyl ester, alkylsuccinic acid or alkenylsuccinic acid, or soap the composition may also comprise from 0% to about 40% of a nonionic surfactant such AS alcohol ethoxylate (AEO or AE), carboxylated alcohol ethoxylate, nonylphenol ethoxylate, alkylpolyglycoside, alkyldimethylamine oxide, ethoxylated fatty acid monoethanolamide, or polyhydroxyalkyl fatty acid amide (AS described for example in WO 92/06154).
The detergent composition may additionally comprise one or more other enzymes, such as the following in any combination: a protease, another amylolytic enzyme, a cutinase, a lipase, a cellulase, a pectate lyase, a perhydrolase, a xylanase, a peroxidase, and/or a laccase.
The detergent may comprise from about 1% to about 65% of a detergent builder or complexing agent such as zeolite, diphosphate, triphosphate, phosphonate, citric acid, nitrilotriacetic acid (NTA), ethylenediaminetetraacetic acid (EDTA), diethylenetriaminepentaacetic acid (DTMPA), alkyl or alkenyl succinic acids, soluble silicates or layered silicates (e.g. SKS-6 from Hoechst). The detergent may also be unstructured, i.e. contain substantially no detergent builder. The enzyme may be used in any composition that is compatible with the stability of the enzyme. Generally, the enzymes can be protected from the harmful components by known encapsulation forms, for example, by granulation or isolation in hydrogels. Enzymes, particularly amylases, with or without a starch binding domain, are useful in a variety of compositions, including laundry and dishwashing applications, surface cleaners, and in compositions for the production of ethanol from starch or biomass.
The detergent may comprise one or more polymers. Examples include carboxymethylcellulose (CMC), poly (vinylpyrrolidone) (PVP), polyethylene glycol (PEG), poly (vinyl alcohol) (PVA), polycarboxylates such as polyacrylates, maleic-acrylic acid copolymers, and lauryl methacrylate/acrylic acid copolymers.
The detergent may comprise a bleaching system (which may comprise H) 2O 2A source such as perborate or percarbonate) which may be mixed with a peracid-forming bleach activator such as Tetraacetylethylenediamine (TAED) or nonanoyloxybenzenesulfonic acid (NOBS). Alternatively, the bleaching system may comprise peroxyacids (e.g., of the amide, imide or sulfone type). The bleaching system may also be an enzymatic bleaching system, for example, a perhydrolase such as those described in international PCT application WO 2005/056783.
Conventional stabilizers may be used to stabilize the enzymes of the detergent composition, for example, polyols such as propylene glycol or glycerol; a sugar or sugar alcohol; lactic acid; boronic acids or boronic acid derivatives such as, for example, aromatic boronic esters; and compositions which may be formulated as described, for example, in WO 92/19709 and WO 92/19708.
The detergent may also contain other conventional detergent ingredients such as, for example, fabric conditioners including clays, foam boosters, suds suppressors, anti-corrosion agents, soil suspension agents, anti-soil redeposition agents, dyes, bactericides, discoloration inhibitors, optical brighteners, or perfumes.
The pH (measured in aqueous solution at the use concentration) is typically neutral or basic, e.g., a pH of about 7.0 to about 11.0.
Specific forms for detergent compositions comprising the-amylase of the present invention are described below for ease of use, many of these compositions may be provided in unit dosage form, unit dose formulations and packages are described in, for example, US A, US B, EP B, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO A, WO B, WO A, WO A, WO A, WO A, EP B, WO A, US B, WO A, WO A, and WO A.
7.2. High performance liquid (HDL) laundry detergent compositions
Exemplary HDL laundry detergent compositions comprise detersive surfactant (10% -40% wt/wt), which includes anionic detersive surfactant (selected from the group consisting of linear or branched or random chain, substituted or unsubstituted alkyl sulfates, alkyl sulfonates, alkyl alkoxylated sulfates, alkyl phosphates, alkyl phosphonates, alkyl carboxylates, and/or mixtures thereof), and optionally nonionic surfactant (selected from the group consisting of linear or branched or unbranched, substituted or unsubstituted alkyl alkoxylated alcohols, e.g., C8-C18 alkyl ethoxylated alcohols and/or C6-C12 alkyl phenol alkoxylates), wherein the weight ratio of anionic detersive surfactant (having a hydrophilic index (HIc) of from 6.0 to 9) to nonionic detersive surfactant is greater than 1: 1. Suitable detersive surfactants also include cationic detersive surfactants (selected from the group consisting of alkyl pyridines
The composition may optionally comprise a surface activity enhancing polymer consisting of an amphiphilic alkoxylated grease cleaning polymer (selected from the group consisting of alkoxylated polymers having hydrophilic and hydrophobic branches, such as alkoxylated polyalkyleneimines in the range of 0.05 wt% to 10 wt%) and/or a random graft polymer (typically comprising a hydrophilic backbone comprising monomers selected from unsaturated C1-C6 carboxylic acids, ethers, alcohols, aldehydes, ketones, esters, sugar units, alkoxy units, maleic anhydride, saturated polyols such as glycerol, and mixtures thereof, and hydrophobic side chains selected from C4-C25 alkyl groups, polypropylene, polybutene, vinyl esters of saturated C1-C6 monocarboxylic acids, C1-C6 alkyl esters of acrylic or methacrylic acid, and mixtures thereof).
The composition may comprise additional polymers such as soil release polymers (including anionic terminated polyesters, e.g., SRP1, polymers of random or block structure comprising at least one monomer unit selected from saccharides, dicarboxylic acids, polyols, and combinations thereof, ethylene terephthalate-based polymers of random or block structure and copolymers thereof, e.g., Repel-o-tex SF, SF-2 and SRP6, Texcare SRA100, SRA300, SRN100, SRN170, SRN240, SRN300 and SRN325, Marloquest SL), anti-redeposition polymers (0.1 to 10 wt%, including carboxylate polymers, such as polymers comprising at least one monomer selected from acrylic acid, maleic acid (or maleic anhydride), fumaric acid, itaconic acid, aconitic acid, mesaconic acid, citraconic acid, methylenemalonic acid, and any mixture thereof, homopolymers of vinyl pyrrolidone, and/or polyethylene glycol having a molecular weight in the range of 500 to 100,000 Da); cellulosic polymers (including those selected from alkyl celluloses, alkylalkoxy alkyl celluloses, carboxymethyl celluloses, alkyl carboxymethyl celluloses, examples including carboxymethyl cellulose, methyl cellulose, methylhydroxyethyl cellulose, methyl carboxymethyl cellulose, and mixtures thereof) and polymeric carboxylates (such as maleic/acrylic random copolymers or polyacrylate homopolymers).
The composition may further comprise saturated or unsaturated fatty acids, preferably saturated or unsaturated C12-C24 fatty acids (0 to 10 wt%); deposition aids (examples of which include polysaccharides, preferably cellulosic polymers, polydiallyldimethylammonium halides (DADMAC), and copolymers of DAD MAC with vinyl pyrrolidone, acrylamide, imidazole, imidazoline halides in random or block structures and mixtures thereof, cationic guar gum, cationic celluloses such as cationic hydroxyethylcellulose, cationic starch, cationic polyacrylamide, and mixtures thereof.
The composition may further comprise a dye transfer inhibitor, examples of which include manganese phthalocyanine, peroxidase, polyvinylpyrrolidone polymer, polyamine N-oxide polymer, copolymer of N-vinylpyrrolidone and N-vinylimidazole, polyvinyl
The composition preferably comprises an enzyme (generally about 0.01% to 0.03% by weight active enzyme) selected from the group consisting of proteases, amylases, lipases, cellulases, choline oxidases, peroxidases/oxidases, pectate lyases, mannanases, cutinases, lacustases, phospholipases, lysophospholipases, acyltransferases, perhydrolases, arylesterases, and any mixtures thereof. The composition may comprise an enzyme stabilizer (examples of which include a polyol such as propylene glycol or glycerol, a sugar or sugar alcohol, lactic acid, a reversible protease inhibitor, boric acid or a boric acid derivative, e.g., an aromatic borate ester, or a phenyl boronic acid derivative such as 4-formylphenyl boronic acid).
The composition optionally comprises a silicone or fatty acid based suds suppressor; hueing dye, calcium and magnesium ions, a visible signal component, an antifoaming agent (0.001 wt% to about 4.0 wt%), and/or a structurant/thickener (0.01 wt% to 5 wt%, selected from the group consisting of di-and triglycerides, ethylene glycol distearate, microcrystalline cellulose, cellulose-based materials, microcrystalline cellulose, biopolymers, xanthan gum, gellan gum, and mixtures thereof).
The composition may be in any liquid form, such as a liquid or gel form, or any combination thereof. The composition may be in any unit dosage form, such as a sachet.
7.3. High efficiency dry/solid (HDD) laundry detergent compositions
Exemplary HDD laundry detergent compositions comprise detersive surfactants including anionic detersive surfactants (e.g., linear or branched or random chain, substituted or unsubstituted alkyl sulfates, alkyl sulfonates, alkyl alkoxylated sulfates, alkyl phosphates, alkyl phosphonates, alkyl carboxylates, and/or mixtures thereof), nonionic detersive surfactants (e.g., linear or branched or random chain, substituted or unsubstituted C8-C18 alkyl ethoxylates, and/or C6-C12 alkyl phenol alkoxylates), cationic detersive surfactants (e.g., alkyl pyridine, alkyl sulfates, alkyl sulfonates, alkyl alkoxylated sulfates, alkyl phosphates, alkyl phosphonates, alkyl carboxylates, and/or mixtures thereof), anionic detersive surfactants (e.g., alkyl pyridine, alkyl sulfates
The composition preferably comprises an enzyme, e.g., a protease, an amylase, a lipase, a cellulase, a choline oxidase, a peroxidase/oxidase, a pectate lyase, a mannanase, a cutinase, a laccase, a phospholipase, a lysophospholipase, an acyltransferase, a perhydrolase, an arylesterase, and any mixtures thereof.
The composition may optionally comprise additional detergent ingredients including perfume microcapsules, starch encapsulated perfume accords, hueing agents, additional polymers including fabric integrity and cationic polymers, dye-locking ingredients, fabric softeners, brighteners (e.g. c.i. fluorescent brighteners), flocculants, chelants, alkoxylated polyamines, fabric deposition aids and/or cyclodextrin.
7.4. Automatic Dishwashing (ADW) detergent compositions
Exemplary ADW detergent compositions comprise a nonionic surfactant comprising an ethoxylated nonionic surfactant, an alcohol alkoxylated surfactant, an epoxy resin terminated poly (alkoxylated) alcohol, or an amine oxide surfactant present in an amount of 0 to 10% by weight; builders in the range of 5-60% including phosphate builders (e.g., monophosphates, diphosphates, tripolyphosphates, other oligo-polyphosphates, sodium tripolyphosphate-STPP) and non-phosphate builders (e.g., amino acid based compounds including methylglycine acetoacetic acid (MGDM) and salts and their derivatives, glutamic-N, N-acetoacetic acid (GLDA) and salts and their derivatives, iminodisuccinic acid (IDS) and salts and their derivatives, carboxymethyl inulin and salts and their derivatives, nitrilotriacetic acid (NTA), diethylenetriamine pentaacetic acid (DTPA), B-alanine diacetic acid (B-ADA) and their salts, copolymers and homopolymers of polycarboxylic acids and their partially or fully neutralized salts, monomeric polycarboxylic acids and hydroxycarboxylic acids and their salts in the range of 0.5 to 50% by weight, monomeric polycarboxylic acids and hydroxycarboxylic acids and their salts in the range of about 0.1% by weight % to about 50 wt.% of a sulfonated/carboxylated polymer that provides dimensional stability; drying aids in the range of about 0.1 to about 10 weight percent (e.g., polyesters, especially anionic polyesters, optionally together with additional monomers having 3 to 6 functionalities (typically acid, alcohol or ester functionalities that facilitate polycondensation), polycarbonates, polyurethanes and/or polyurea-polyorganosiloxane compounds or their precursor compounds, especially reactive cyclic carbonates and urea types); silicates (which include sodium or potassium silicates, such as sodium disilicate, sodium metasilicate, and crystalline layered phyllosilicates) in the range of about 1 to about 20 weight percent; inorganic bleaching agents (e.g., perhydrate salts such as perborate, percarbonate, perphosphate, persulfate and persilicate salts) and organic bleaching agents (e.g., organic peroxyacids, including diacyl peroxides and tetraacyl peroxides, especially diperoxydodecanedioic acid, diperoxytetradodecanedioic acid, and diperoxexanedioic acid); bleach activators (i.e., organic peracid precursors in the range of from about 0.1% to about 10%); bleach catalysts (e.g., manganese triazacyclononane and related complexes, Co, Cu, Mn, and Fe dipyridylamine and related complexes, and cobalt (III) pentaneacetate and related complexes); a metal care agent (e.g., benzotriazole, metal salts and complexes, and/or silicates) in a range of about 0.1% to 5% by weight; enzymes (e.g., proteases, amylases, lipases, cellulases, choline oxidases, peroxidases/oxidases, pectate lyases, mannanases, cutinases, laccases, phospholipases, lysophospholipases, acyltransferases, perhydrolases, aryl esterases, and mixtures thereof) in the range of about 0.01 to 5.0mg of active enzyme per gram of automatic dishwashing detergent composition; and an enzyme stabilizer component (e.g., an oligosaccharide, a polysaccharide, and an inorganic divalent metal salt).
7.5. Additional detergent compositions
Additional exemplary detergent formulations to which the amylase of the invention can be added are described in the following numbered paragraphs.
1) A detergent composition formulated as a granule having a bulk density of at least 600g/L comprising from about 7% to about 12% linear alkylbenzene sulphonate (calculated as acid); from about 1% to about 4% of an alcohol ethoxy sulfate (e.g., C12-18 alcohol, 1-2 Ethylene Oxide (EO)) or an alkyl sulfate (e.g., C16-18); from about 5% to about 9% of an alcohol ethoxylate (e.g., C14-15 alcohol, 7 EO); about 14% to about 20% sodium carbonate (e.g., Na2CO 3); about 2% to about 6% soluble silicate (e.g., Na2O, 2SiO 2); about 15% to about 22% zeolite (e.g., NaA1SiO 4); sodium sulfate (e.g., Na2SO4) 0% to about 6%; about 0% to about 15% sodium citrate/citric acid (e.g., C6H5Na3O7/C6H8O 7); sodium perborate (e.g., NaBO3H2O) from about 11% to about 18%; about 2% to about 6% TAED; 0% to about 2% carboxymethylcellulose (CMC); 0-3% polymer (e.g., maleic/acrylic acid copolymer, PVP, PEG); 0.0001-0.1% protein enzyme (pure enzyme); and 0-5% minor ingredients (e.g., suds suppressors, perfumes, optical brighteners, photobleaches).
2) A detergent composition formulated as a granule having a bulk density of at least 600g/L comprising from about 6% to about 11% linear alkylbenzene sulphonate (calculated as acid); from about 1% to about 3% of an alcohol ethoxylate (e.g., C12-18 alcohol, 1-2EO) or alkyl sulfate (e.g., C16-18); from about 5% to about 9% of an alcohol ethoxylate (e.g., C14-15 alcohol, 7 EO); about 15% to about 21% sodium carbonate (e.g., Na2CO 3); about 1% to about 4% soluble silicate (e.g., Na2O, 2SiO 2); about 24% to about 34% zeolite (e.g., NaA1SiO 4); about 4% to about 10% sodium sulfate (e.g., Na2SO 4); 0% to about 15% sodium citrate/citric acid (e.g., C6H5Na3O7/C6H8O 7); 0% to about 2% carboxymethylcellulose (CMC); 1-6% polymer (e.g., maleic/acrylic acid copolymer, PVP, PEG); 0.0001-0.1% enzyme (calculated as pure enzyme protein); 0-5% minor ingredients (e.g., suds suppressors, perfume).
3) A detergent composition formulated as a granule having a bulk density of at least 600g/L comprising from about 5% to about 9% linear alkylbenzene sulphonate (calculated as acid); from about 7% to about 14% of an alcohol ethoxylate (e.g., C12-15 alcohol, 7 EO); from about 1% to about 3% soap such as fatty acids (e.g., C16-22 fatty acids); about 10% to about 17% sodium carbonate (e.g., Na2CO 3); about 3% to about 9% of a soluble silicate (e.g., Na2O, 2SiO 2); about 23% to about 33% zeolite (e.g., NaA1SiO 4); 0% to about 4% sodium sulfate (e.g., Na2SO 4); sodium perborate (e.g., NaBO3H2O) from about 8% to about 16%; about 2% to about 8% TAED; 0% to about 1% of a phosphonate (e.g., EDTMPA); 0% to about 2% carboxymethylcellulose (CMC); 0-3% of a polymer (e.g., maleic/acrylic acid copolymer, PVP, PEG); 0.0001-0.1% enzyme (calculated as pure enzyme protein); from 0% to 5% of minor ingredients (e.g. suds suppressors, perfume, optical brighteners).
4) A detergent composition formulated as a granule having a bulk density of at least 600g/L comprising from about 8% to about 12% linear alkylbenzene sulphonate (calculated as acid); from about 10% to about 25% of an alcohol ethoxylate (e.g., C12-15 alcohol, 7 EO); about 14% to about 22% sodium carbonate (e.g., Na2CO 3); about 1% to about 5% soluble silicate (e.g., Na2O, 2SiO 2); about 25% to about 35% zeolite (e.g., NaA1SiO 4); 0% to about 10% sodium sulfate (e.g., Na2SO 4); 0% to about 2% carboxymethylcellulose (CMC); 1% -3% polymer (e.g., maleic/acrylic acid copolymer, PVP, PEG); 0.0001-0.1% enzyme (calculated as pure enzyme protein); and 0-5% minor ingredients (e.g., suds suppressors, perfume).
5) An aqueous liquid detergent composition comprising from about 15% to about 21% linear alkylbenzene sulfonate (calculated as acid); from about 12% to about 18% of an alcohol ethoxylate (e.g., C12-15 alcohol, 7EO or C12-15 alcohol, 5 EO); from about 3% to about 13% soap such as fatty acids (e.g., oleic acid); 0% to about 13% alkenyl succinic acid (C12-14); from about 8% to about 18% ethanolamine; about 2% to about 8% citric acid; 0% to about 3% of a phosphonate; 0% to about 3% of a polymer (e.g., PVP, PEG); 0% to about 2% borate (e.g., B4O 7); 0% to about 3% ethanol; about 8% to about 14% propylene glycol; 0.0001% -0.1% of enzyme (calculated by pure enzyme protein); and 0% to 5% minor ingredients (e.g., dispersants, suds suppressors, perfumes, optical brighteners).
6) An aqueous structured liquid detergent composition comprising from about 15% to about 21% linear alkylbenzene sulfonate (calculated as acid); 3% to 9% alcohol ethoxylate (e.g., C12-15 alcohol, 7EO, or C12-15 alcohol, 5 EO); from about 3% to about 10% soap such as fatty acids (e.g., oleic acid); about 14% to about 22% zeolite (NaA1SiO 4); from about 9% to about 18% potassium citrate; 0% to about 2% borate (e.g., B4O 7); 0% to about 2% carboxymethylcellulose (CMC); 0% to about 3% of a polymer (e.g., PVP, PEG); 0% to about 3% of an anchoring polymer such as, for example, lauryl methacrylate/acrylic acid copolymer; molar ratio 25:1, molecular weight 3800); 0% to about 5% glycerin; 0.0001-0.1% enzyme (calculated as pure enzyme protein); and 0% to 5% minor ingredients (e.g., dispersants, suds suppressors, perfumes, optical brighteners).
7) A detergent composition formulated as a granule having a bulk density of at least 600g/L comprising from about 5% to about 10% fatty alcohol sulfate; from about 3% to about 9% ethoxylated fatty acid monoethanolamide; 0% -3% of soap such as fatty acid; about 5% to about 10% sodium carbonate (e.g., Na2CO 3); about 1% to about 4% soluble silicate (e.g., Na2O, 2SiO 2); about 20% to about 40% zeolite (e.g., NaA1SiO 4); about 2% to about 8% sodium sulfate (e.g., Na2SO 4); sodium perborate (e.g., NaBO3H2O) from about 12% to about 18%; about 2% to about 7% TAED; about 1% to about 5% of a polymer (e.g., maleic/acrylic acid copolymer, PEG); 0.0001% -0.1% enzyme (calculated by pure enzyme protein); and 0% to 5% minor ingredients (e.g., optical brighteners, suds suppressors, perfumes).
8) A detergent composition formulated as a granule comprising from about 8% to about 14% linear alkylbenzene sulfonate (by acid); from about 5% to about 11% ethoxylated fatty acid monoethanolamide; from 0% to about 3% soap such as fatty acids; about 4% to about 10% sodium carbonate (e.g., Na2CO 3); about 1% to about 4% soluble silicate (Na2O, 2SiO 2); about 30% to about 50% zeolite (e.g., NaA1SiO 4); about 3% to about 11% sodium sulfate (e.g., Na2SO 4); about 5% to about 12% sodium citrate (e.g., C6H5Na3O 7); about 1% to about 5% of a polymer (e.g., PVP, maleic/acrylic acid copolymer, PEG); 0.0001% -0.1% of enzyme (calculated by pure enzyme protein); and 0% to 5% minor ingredients (e.g., suds suppressors, perfume).
9) A detergent composition formulated as a granule comprising from about 6% to about 12% linear alkylbenzene sulfonate (by acid); from about 1% to about 4% of a nonionic surfactant; from about 2% to about 6% soap such as fatty acid; about 14% to about 22% sodium carbonate (e.g., Na2CO 3); about 18% to about 32% zeolite (e.g., NaA1SiO 4); about 5% to about 20% sodium sulfate (e.g., Na2SO 4); about 3% to about 8% sodium citrate (e.g., C6H5Na3O 7); sodium perborate (e.g., NaBO3H2O) from about 4% to about 9%; from about 1% to about 5% bleach activator (e.g., NOBS or TAED); 0% to about 2% carboxymethylcellulose (CMC); about 1% to about 5% of a polymer (e.g., polycarboxylic acid or PEG); 0.0001% -0.1% of enzyme (calculated by pure enzyme protein); and 0% to 5% minor ingredients (e.g., optical brighteners, perfumes).
10) An aqueous liquid detergent composition comprising from about 15% to about 23% linear alkylbenzene sulfonate (calculated as acid); from about 8% to about 15% alcohol ethoxy sulfate (e.g., C12-15 alcohol, 2-3 EO); from about 3% to about 9% of an alcohol ethoxylate (e.g., C12-15 alcohol, 7EO, or C12-15 alcohol, 5 EO); from 0% to about 3% soap such as fatty acids (e.g., lauric acid); from about 1% to about 5% ethanolamine; from about 5% to about 10% sodium citrate; about 2% to about 6% of a hydrotrope (e.g., sodium toluene sulfonate); 0% to about 2% borate (e.g., B4O 7); 0% to about 1% carboxymethylcellulose; from about 1% to about 3% ethanol; about 2% to about 5% propylene glycol; 0.0001% -0.1% of enzyme (calculated by pure enzyme protein); and 0% to 5% minor ingredients (e.g., polymers, dispersants, fragrances, optical brighteners).
11) An aqueous liquid detergent composition comprising from about 20% to about 32% linear alkylbenzene sulfonate (calculated as acid); 6% to 12% alcohol ethoxylate (e.g., C12-15 alcohol, 7EO, or C12-15 alcohol, 5 EO); from about 2% to about 6% ethanolamine; about 8% to about 14% citric acid; about 1% to about 3% borate (e.g., B4O 7); from 0% to about 3% of a polymer (e.g., maleic/acrylic acid copolymer, anchoring polymer such as, for example, lauryl methacrylate/acrylic acid copolymer); about 3% to about 8% glycerin; 0.0001% -0.1% of enzyme (calculated by pure enzyme protein); and 0% to 5% minor ingredients (e.g., hydrotropes, dispersants, perfumes, optical brighteners).
12) A granular formulated detergent composition having a bulk density of at least 600g/L comprising from about 25% to about 40% anionic surfactant (linear alkylbenzene sulphonate, alkyl sulphate, α -olefinic sulphonate, α -sulfo fatty acid methyl ester, alkyl sulphonate, soap), from about 1% to about 10% nonionic surfactant (e.g. alcohol ethoxylate), from about 8% to about 25% sodium carbonate (e.g. Na2CO3), from about 5% to about 15% soluble silicate (e.g. Na2O, 2SiO2), from 0% to about 5% sodium sulphate (e.g. Na2SO4), from about 15% to about 28% zeolite (NaA1SiO4), from 0% to about 20% sodium perborate (e.g. NaBO3.42O), from about 0% to about 5% bleach activator (TAED or NOBS), from 0.0001-0.1% enzyme (calculated as pure enzyme protein), from 0-3% of minor amounts of ingredients such as perfume, optical brighteners.
13) A detergent composition as described in compositions 1) -12) above, wherein all or part of the linear alkylbenzene sulphonate is replaced by (C12-C18) alkyl sulphate.
14) A granular formulated detergent composition having a bulk density of at least 600g/L comprising from about 9% to about 15% (C12-C18) alkyl sulfate; from about 3% to about 6% alcohol ethoxylate; from about 1% to about 5% of a polyhydroxy alkyl fatty acid amide; about 10% to about 20% zeolite (e.g., NaA1SiO 4); from about 10% to about 20% of a layered disilicate (e.g., SK56 from Hoechst); about 3% to about 12% sodium carbonate (e.g., Na2CO 3); 0% to about 6% of a soluble silicate (e.g., Na2O, 2SiO 2); from about 4% to about 8% sodium citrate; about 13% to about 22% sodium percarbonate; about 3% to about 8% TAED; 0% to about 5% of a polymer (e.g., polycarboxylic acid and PVP); 0.0001% -0.1% of enzyme (calculated by pure enzyme protein); and 0% to 5% minor ingredients (e.g., optical brighteners, photobleaches, perfumes, suds suppressors).
15) A granular formulated detergent composition having a bulk density of at least 600g/L comprising from about 4% to about 8% (C12-C18) alkyl sulfate; from about 11% to about 15% alcohol ethoxylate; from about 1% to about 4% soap; from about 35% to about 45% zeolite MAP or zeolite a; about 2% to about 8% sodium carbonate (e.g., Na2CO 3); 0% to about 4% of a soluble silicate (e.g., Na2O, 2SiO 2); about 13% to about 22% sodium percarbonate; 1% -8% TAED; 0% to about 3% carboxymethylcellulose (CMC); 0% to about 3% of a polymer (e.g., polycarboxylic acid and PVP); 0.0001% -0.1% of enzyme (calculated as pure enzyme protein); and 0% to 3% minor ingredients (e.g., optical brighteners, phosphonates, perfumes).
16) Detergent formulations as described in 1) -15) above, comprising a stable or encapsulated peracid as one of the other components, or as a replacement for the already specified bleaching system.
17) Detergent compositions as described in 1), 3), 7), 9), and 12) above, wherein perborate is replaced by percarbonate.
18) A detergent composition as described in 1), 3), 7), 9), 12), 14), and 15) above, further comprising a manganese catalyst. The manganese catalyst is, for example, "Efficient catalyst catalysts for low-temperature purification" Nature 369: 637-639 (1994).
19) Detergent compositions formulated as non-aqueous detergent liquids comprise liquid nonionic surfactants such as, for example, linear alkoxy primary alcohols, builder systems (e.g., phosphates), enzymes, and bases. The detergent may also comprise an anionic surfactant and/or a bleach system.
As above, the amylase polypeptides of the invention can be incorporated in concentrations conventionally employed in detergents. It is presently contemplated that the enzyme may be added to the detergent composition in an amount corresponding to 0.00001-1.0 mg (as pure enzyme protein) amylase polypeptide per liter of wash liquor.
The detergent composition may also contain other conventional detergent ingredients, for example deflocculant material, filler material, suds suppressors, anti-corrosion agents, soil suspending agents, sequestrants, anti-soil redeposition agents, dewatering agents, dyes, bactericides, optical brighteners, thickeners, and perfumes.
The detergent composition may be formulated as a hand (manual) or machine (automatic) laundry detergent composition, including a pre-treatment laundry additive composition and a rinse-added fabric softener composition suitable for stained fabrics, or as a detergent composition for general household hard surface cleaning operations, or for manual or automatic dishwashing operations.
Any of the cleaning compositions described herein can comprise any number of additional enzymes. In general, the enzyme should be compatible with the selected detergent (e.g., compatible with other enzymes or non-enzymatic ingredients, etc., relative to pH optimum), and the enzyme should be present in an effective amount. The following enzymes are provided as examples.
Protease: suitable proteases include those of animal, vegetable or microbial origin. Chemically modified or protein engineered mutants are included, as well as naturally processed proteins. The protease may be a serine protease or a metalloprotease, an alkaline microbial protease, a trypsin-like protease, or a chymotrypsin-like protease. Examples of alkaline proteases are subtilisins, especially those derived from Bacillus (Bacillus), e.g., subtilisin Novo, subtilisin Carlsberg, subtilisin 309, subtilisin 147, and subtilisin 168 (see, e.g., WO 89/06279). Additional examples include those mutant proteases described in U.S. Pat. nos. RE 34,606, 5,955,340, 5,700,676, 6,312,936, and 6,482,628, all of which are hereby incorporated by reference. Examples of trypsin-like proteases are trypsin (e.g., of porcine or bovine origin), and Fusarium (Fusarium) protease (see, e.g., WO 89/06270 and WO 94/25583). Examples of useful proteases also include, but are not limited to, the variants described in WO 92/19729, WO 98/20115, WO 98/20116, and WO 98/34946. Commercially available proteases include, but are not limited to:
Lipase: suitable lipases include those of bacterial or fungal origin. Chemically modified, proteolytically modified, or protein engineered mutants are included. Examples of useful lipases include, but are not limited to, lipases from Humicola (Humicola) (synonymous with Thermomyces thermophilus), e.g., from Humicola lanuginosa (h.lanuginosa) (t.lanuginosus)) (see, e.g., EP 258068 and EP 305216), from Humicola lanuginosa (h.insolens) (see, e.g., WO 96/13580); pseudomonas (Pseudomonas) lipases (e.g., from Pseudomonas alcaligenes (P.alcaligenes) or Pseudomonas pseudoalcaligenes (P. pseudo alcaligenes); see, e.g., EP 218272), Pseudomonas cepacia (P. cepacia) (see, e.g., EP 331376), Pseudomonas stutzeri (P.stutzeri) (see, e.g., GB 1,372,034), Pseudomonas fluorescens (P.fluorosceens), Pseudomonas sp. strain SD 705 (see, e.g., WO 95/06720 and WO 96/27002), Pseudomonas wisconsiensis (P.wisconsinensis) (see, e.g., WO 96/12012); bacillus (Bacillus) lipases (e.g., from Bacillus subtilis; see, e.g., Dartois et al, Biochemica et Biophysica Acta, 1131: 253-doped 360(1993)), Bacillus stearothermophilus (B.stearothermophilus) (see, e.g., JP 64/744992), or Bacillus pumilus (B.pumilus) (see, e.g., WO 91/16422). Contemplated additional lipase variants for use in the formulation are included, for example, in: those described in WO 92/05249, WO 94/01541, WO 95/35381, WO 96/00292, WO 95/30744, WO 94/25578, WO 95/14783, WO 95/22615, WO 97/04079, WO 97/07202, EP 407225, and EP 260105. Some commercially available lipases include And Lipolase Ultra TM(Novo Nordisk A/S and Novozymes A/S).
A polyesterase: suitable polyesterases may be included in the compositions, such as those described in, for example, WO 01/34899, WO 01/14629, and US 6933140.
Amylase the compositions of the present invention may be combined with other amylases, including other α -amylases, such combinations are particularly desirable where a different α -amylase exhibits different performance characteristics and the combination of multiple different α -amylases results in a composition that provides the beneficial effect of a different α -amylase
Cellulase: cellulase may be added to the composition. Suitable cellulases include those of bacterial or fungal origin. Chemically modified or protein engineered mutants are included. Suitable cellulases include cellulases from Bacillus (Bacillus), Pseudomonas (Pseudomonas), Humicola (Humicola), Fusarium (Fusarium), clostridium (Thielavia), Acremonium (Acremonium), for example, in U.S. Pat. nos. 4,435,307; 5,648,263; 5,691,178; 5,776,757; and fungal cellulases produced by Humicola insolens, Myceliophthora thermophila and Fusarium oxysporum as disclosed in WO 89/09259, for example. Exemplary cellulases contemplated for use are those having color care benefits for textiles. Examples of such cellulases are the cellulases described in e.g. EP 0495257, EP 0531372, WO 96/11262, WO 96/29397, and WO 98/08940. Other examples are cellulase variants, such as those described in WO 94/07998; WO 98/12307; WO 95/24471; PCT/DK 98/00299; EP 531315;U.S. Pat. nos. 5,457,046; 5,686,593; and those described in U.S. Pat. No. 5,763,254. Commercially available cellulolytic enzymes include
Peroxidase/oxidase: suitable peroxidases/oxidases contemplated for use in the compositions include those of plant, bacterial or fungal origin. Chemically modified or protein engineered mutants are included. Examples of peroxidases that may be used include those from Coprinus (e.g.from Coprinus cinereus (C.cinereus)) and variants thereof as described in WO 93/24618, WO 95/10602, and WO 98/15257. Commercially available peroxidases include, for example, GUARDZYME TM(Novo Nordisk A/S and Novozymes A/S).
The detergent composition may further comprise 2,6- β -D-levan hydrolase, which may be effectively used to remove/clean biofilm present on household and/or industrial textiles/clothing.
Detergent enzymes may be included in detergent compositions by the addition of separate additives containing one or more enzymes, or by the addition of mixed additives including all of these enzymes. Detergent additives, i.e. individual additives or additive mixtures, can be formulated, for example, as granules, liquids, slurries and the like. Exemplary detergent additive formulations include, but are not limited to, granules (especially non-dusting granules), liquids (especially stable liquids) or slurries.
Dust-free granules can be prepared, for example, as disclosed in U.S. Pat. nos. 4,106,991 and 4,661,452, and can optionally be coated by methods known in the art. Examples of waxy coating materials are poly (ethylene oxide) products (polyethylene glycol, PEG) having an average molar mass of 1,000 to 20,000; ethoxylated nonylphenols having 16 to 50 ethylene oxide units; ethoxylated fatty alcohols wherein the alcohol contains from 12 to 20 carbon atoms and has from 15 to 80 ethylene oxide units therein; a fatty alcohol; a fatty acid; mono-and diglycerides and triglycerides of fatty acids. Examples of film-forming coating materials suitable for application by fluid bed techniques are given in, for example, GB 1483591. Liquid enzyme preparations may be stabilized according to established methods by, for example, adding polyols such as propylene glycol, sugars or sugar alcohols, lactic acid or boric acid. Protected enzymes may be prepared according to the method disclosed in EP 238,216.
The detergent composition may be in any convenient form, for example, a bar, tablet, powder, granule, paste or liquid. Liquid detergents may be aqueous, typically containing up to about 70% water, and 0% to about 30% organic solvent. Compact detergent gels containing about 30% or less moisture are also contemplated. The detergent composition may optionally comprise one or more surfactants, which may be nonionic, including semi-polar and/or anionic and/or cationic and/or zwitterionic. The surfactant may be present in a wide range of about 0.1 wt% to about 60 wt%.
When included therein, the detergent will typically comprise from about 1% to about 40% of an anionic surfactant such as linear alkylbenzene sulphonate, α -olefinic sulphonate, alkyl sulphate (fatty alcohol sulphate), alcohol ethoxylate, secondary alkane sulphonate, α -sulphonic fatty acid methyl ester, alkyl or alkenyl succinic acid, or soap.
When included therein, the detergent will typically comprise from about 0.2% to about 40% of a nonionic surfactant, such as an alcohol ethoxylate, nonylphenol ethoxylate, alkylpolyglycoside, alkyldimethylamine oxide, ethoxylated fatty acid monoethanolamine, polyhydroxyalkyl fatty acid amide, or an N-acyl-N-alkyl derivative of glucosamine ("glucamide").
The detergent may comprise from 0% to about 65% of a detergent builder or complexing agent such as zeolite, diphosphoric acid, triphosphoric acid, phosphonates, carbonates, citric acid, nitrilotriacetic acid, ethylenediaminetetraacetic acid (EDTA), diethylenetriaminepentaacetic acid, alkyl or alkenyl succinic acid, soluble silicates or layered silicates (e.g., SKS-6 from Hoechst).
The detergent may comprise one or more polymers. Exemplary polymers include carboxymethylcellulose (CMC), poly (vinylpyrrolidone) (PVP), poly (ethylene glycol) (PEG), poly (vinyl alcohol) (PVA), poly (vinylpyridine-N-oxide), poly (vinylimidazole), polycarboxylic acids such as polyacrylates, maleic-acrylic acid copolymers, and lauryl methacrylate/acrylic acid copolymers.
Conventional stabilizers can be used to stabilize the enzymes of the detergent composition, for example, a polyol (e.g., propylene glycol or glycerol), a sugar or sugar alcohol, lactic acid, boric acid or a boric acid derivative (e.g., an aromatic borate ester), or a phenyl boronic acid derivative (e.g., 4-formylphenyl boronic acid). The compositions may be formulated as described in WO 92/19709 and WO 92/19708.
It is contemplated that in the detergent composition, especially the enzyme variant, may be added in an amount of from about 0.01 to about 100mg of enzyme protein per liter of wash liquor (e.g., from about 0.05 to about 5.0mg of enzyme protein per liter of wash liquor or from 0.1 to about 1.0mg of enzyme protein per liter of wash liquor).
Exemplary detergent formulations are described in WO2013063460, wherein an amylase of the present invention (or identified as a component in some cases) may be added. These include commercially available unit dose detergent formulations/packages, such as
7.6. method for evaluating amylase activity in detergent compositions
A variety of α -amylase cleaning assays are known in the art, including sample and microsample assays.
To further illustrate the compositions and methods and their advantages, the specific examples given below are to be construed as illustrative, and not limiting.
8. Brewing compositions
The amylase variants of the invention may be a component of a brewing composition used in the brewing process (i.e., the preparation of a malt fermented beverage). The non-fermented carbohydrates form the majority of the insoluble solids in the final beer.
The main raw materials used to prepare these beverages are water, hops and malt. In addition, adjuvants such as common corn grits, refined corn grits, ground brewer's yeast, rice, sorghum, refined corn starch, barley starch, dehulled barley, wheat starch, roasted grains, cereal flakes, rye, oats, potatoes, tapioca starch and syrups, such as corn syrup, sugar cane syrup, invert sugar syrup, barley and/or wheat syrup, and the like, can be used as a starch source.
For a number of reasons, the production of malt, mainly from selected barley varieties, has the greatest influence on the overall character and quality of beer. First, malt is the primary flavoring agent in beer. Second, the malts provide the vast majority of fermentable sugars. Third, malt provides protein that contributes to the body and foam characteristics of beer. Fourth, malt provides the necessary enzymatic activity during mashing. Hops also contribute significantly to beer quality, including taste. In particular, hops (or hop components) add desirable bitter substances to beer. In addition, hops act as protein precipitants, established preservatives and contribute to foam formation and stability.
The components used for brewing may be unmalted or may be germinated, i.e., partially germinated, which results in elevated levels of enzymes, including α -amylase.
As used herein, the term "feedstock" refers to crushed or broken grains and plant components, for example, barley for beer production is coarsely ground or crushed grains to produce a consistency suitable for preparing a mash for fermentation.
Processes for preparing beer are well known in the art. See, for example, Wolfgang Kunze (2004) "Technology mining and tilling," Research and Teaching Institute of Brewing, Berlin (VLB), third edition. Briefly, the process involves: (a) preparing a mash, (b) filtering the mash to prepare a mash, and (c) fermenting the mash to obtain a fermented beverage such as beer. Typically, ground or crushed malt is mixed with water and held at a controlled temperature for a period of time to allow enzymes present in the malt to convert starch present in the malt to fermentable sugars. The mash is then transferred to a mash filter, where the liquid is separated from the grain residue. This sweet liquid is called "mash" and the remaining grain residue is called "whole stillage". The mash is typically subjected to extraction, which involves adding water to the mash to recover residual soluble extract from the spent grain. The mash is then boiled to sterilize the mash and help develop color, taste and odor. The hops are added at some point during the boiling process. The mash is cooled and transferred to a fermentor.
The mash is then contacted with yeast in a fermentor. The fermentor may be cooled to stop the fermentation. The yeast flocculates and is removed. Finally, the beer is cooled and stored for a period of time during which the beer clarifies and its taste develops, and any material that may impair the beer's appearance, taste, and shelf life settles. Beer typically contains from about 2% to about 10% v/v alcohol, but higher alcohol content (e.g., 18% v/v) beer is available. Prior to packaging, the beer is carbonated and optionally filtered and pasteurized.
The brewing composition (comprising amylase in combination with glucoamylase and optionally pullulanase and/or isoamylase) may be added to the mash of step (a) above (i.e., in the process of preparing the mash). Alternatively or additionally, the brewing composition may be added to the mash of step (b) above (i.e. during filtration of the mash). Alternatively or additionally, the brewing composition may be added to the saccharified mash of step (c) above (i.e., during fermentation of the mash).
Fermented beverages, such as beer, can be prepared by one of the above methods. The fermented beverage may be a beer such as a whole wheat beer, a beer brewed according to the "purity method" (Reinheitsgoot), a beer like Irish (ale), an Indian light Irish (IPA), a lager, a bittering beer, a low malt beer (Happoshu) (second beer), a third beer, a dry beer, a light beer, a low alcohol beer, a low calorie beer, a porter beer, a bock beer, a stout beer, a malt liquor, a nonalcoholic beer, a nonalcoholic malt liquor, and the like, but also alternative cereal and malt beverages such as fruit-flavoured malt beverages (e.g. citrus-flavoured), such as lemon-flavoured, orange-flavoured, lime-flavoured and berry-flavoured malt beverages, alcoholic malt beverages (e.g. vodka-flavoured, rum-flavoured or tequila-flavoured malt liquors, or coffee-flavoured malt beverages, such as caffeine-flavoured malt liquors and the like.
9. Reduction of iodine-positive starch
When used in liquefaction and/or saccharification processes, the amylase variants can reduce iodine-positive starch (IPS). One source of IPS is from amylose that escapes hydrolysis and/or from retrograded starch polymers. Starch retrogradation occurs spontaneously during starch paste or gel retrogradation, due to the increased crystallinity of starch molecules after they tend to bind to each other. Solutions of low concentration become increasingly turbid due to the gradual association of starch molecules into larger particles. Spontaneous precipitation occurred and the precipitated starch appeared to revert to the original cold water insoluble condition. Higher concentrations of paste set upon cooling to gel, and the aged gel became stable and firm due to increased association of starch molecules. This is because of the strong tendency of hydrogen bond formation between the hydroxyl groups of adjacent starch molecules. See J.A. Radley, editor Starch and its Derivatives 194-.
The presence of IPS in sugar liquors has a negative impact on the final product quality and represents a major problem for downstream processing. IPS plugs or slows down the filtration system, contaminating the carbon column for purification. When IPS reaches a sufficiently high level, it can leak through the carbon column and reduce production efficiency. In addition, it can lead to time-varying cloudiness of the end product on storage, which is unacceptable for the end product quality. The IPS level can be reduced by isolating the saccharification tank and backmixing the contents. However, IPS will accumulate in carbon columns and filtration systems, among other things. It is desirable to use amylase variants to improve overall process performance by reducing the amount of IPS.
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