With the rapid development of the bakery food industry, consumers' awareness of food safety and health is increasing, and there is an increasing demand for flour and baked goods. In order to produce good flour, high-quality raw materials are needed. However, due to the uneven quality of wheat in China, in order to meet the requirements of the bakery industry, food additives should be added to the post-processing of flour to make up for the lack of flour quality. In the past, bread flour improvement was mainly a chemical modifier such as potassium bromate. Although it has a good effect on dough and bread, long-term use is carcinogenic to the human body. It was banned by the World Health Organization WHO in 1992; on July 1, 2005, it was banned in China. With the ban of potassium bromate, how to use natural and harmless products with alternative functions has become the focus of the majority of baked goods and flour companies, and biological enzyme preparations meet this requirement.
On January 30, 2010, the Ministry of Education organized and hosted the National High-Tech Development Research Program (863 Program) undertaken by Jiangnan University in Jiangnan University of Wuxi. “High-efficiency expression and orientation of Rhizopus oryzae lipase in Pichia pastoris The results of the project on the evolution and its application research. The project screened and cloned the novel Rhizopus oryzae lipase gene with independent intellectual property rights from the Chinese traditional fermented food Daqu, and further improved the catalytic performance of lipase by high-efficiency directed evolution technology, and developed and produced cheaply through fermentation regulation technology. The new lipase preparations show that the lipase developed by the project can significantly increase the specific volume of the bread, improve the texture of the bread and delay the aging of the bread. Compared with the similar lipase products of foreign companies, the enzyme can improve the hardness, elasticity and adhesiveness of the bread. The effect is better in terms of sex and chewiness. The appraisal committee agreed that the comprehensive technical level of the project has reached the international leading level. This achievement is of great significance for comprehensively improving the scientific and technological level of China's food industry and promoting the industrialization process of China's enzyme preparation industry.
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