Further the invention also relates to an enzyme compo- sition comprising a cell wall degrading activity for use in a steeping process.

BACKGROUND OF THE INVENTION Before starch-being an important constituent in the kernels of most crops, such as corn, wheat, rice, sorghum bean, barley or fruit hulls-can be used for conversion of starch into saccharides, such as dextrose, fructose; alcohols, such as ethanol ; and sweeteners, the starch must be made available and treated in an manner to provide a high purity starch. If starch contains more than 0.5% impurities, including proteins, it is not suitable as starting material for starch conversion processes. To provide such pure starch product staring out from the kernels of crops the kernels are often milled, as will be described further below.

The Composition of Corn Kernels Corn kernels, such as the yellow dent corn kernel, have an outer covering referred to as the"Pericarp"that protects the germ in the kernels. It resists water and water vapour and is undesirable to insects and microorganisms.

The only area of the kernels not covered by the"Peri- carp"is the"Tip Cap", which is the attachment point of the kernel to the cob.

The"Germ"is the only living part of the corn kernel. It contains the essential genetic information, enzymes, vitamins, and minerals for the kernel to grow into a corn plant. About 25 percent of the germ is corn oil. The endosperm covered sur- rounded by the germ comprises about 82 percent of the kernel

dry weight and is the source of energy (starch) and protein for the germinating seed. There are two types of endosperm, soft and hard. In the hard endosperm, starch is packed tightly together. In the soft endosperm, the starch is loose.

Wet milling Wet milling is often used for separating corn kernels into its four basic components: starch, germ, fiber and pro- tein.

Typically wet milling processes comprise four basic steps. First the kernels are steeped for 30 to 48 hours to be- gin breaking the starch and protein bonds. The next step in the process involves a coarse grind to separate the germ from the rest of the kernel. The remaining slurry consisting of fi- ber, starch and protein is finely ground and screened to sepa- rate the fiber from the starch and protein. The starch is separated from the remaining slurry in hydrocyclones. The starch then can be converted to syrup or alcohol.

Today enzymes are not commonly for the first step in the wet milling process namely the steeping step, wherein the ker- nels are softened. However, the use of enzymes for the steep- ing step has been suggested. The enzyme Steepzyme@ (available from Novozymes A/S) have been shown suitable for steeping of corn. However, there is a need for further improvement of en- zyme compositions for steeping. There is still a need for im- proving the milling process steps including the steeping, starch gluten separation, and starch-washing steps.

Accordingly, the object of the invention is to provide an improved milling process. More specifically it is the object of the invention to provide an improved steep process.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a corn wet milling process, Figure 2 shows the processes used in a corn steeping plant in a schematic form.

DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is to improve the steeping process step of wet milling processes, where kernels of crops, such as especially corn, are separated into the four main constituents: starch, germ, fiber and protein.

The Milling Process The kernels are milled in order to open up the structure and to allow further processing. Two processes are used: wet or dry milling. In dry milling processes the whole kernels are milled and used in the remaining part of the process. Wet milling gives a very good separation of germ and meal (starch granules and protein) and is often applied at locations where there is a parallel production of syrups.

Degradation of crops into starch suitable for conversion Degradation of the kernels of corn (see also Fig. 1 and Fig.

2) and other crop kernels into starch suitable for conversion of starch into mono-, di-, oligo saccharides, ethanol, sweet- eners etc. consists of four steps: 1. Steeping and germ separation, 2. Fiber washing and drying, 3. Starch gluten separation, 4. Starch washing.

1. Steeping and germ separation Corn kernels are softened by soaking in water for between 30 and 48 hours at a temperature about 500C. During steeping, the kernels absorb water, increasing their moisture levels from 15 percent to 45 percent and more than doubling in size. The ad- dition of 0.1% sulfur dioxide (SO2) and/or NaHSO3 to the water prevents excessive bacteria growth in the warm environment. As the corn swells and softens, the mild acidity of the steepwa- ter begins to loosen the gluten bonds within the corn and re- lease the starch. After the corn kernels are steeped they are cracked open to release the germ. The germ contains the valu-

able corn oil. The germ is separated from the heavier density mixture of starch, hulls and fiber essentially by"floating" the germ segment free of the other substances under closely controlled conditions. This method serves to eliminate any ad- verse effect of traces of corn oil in later processing steps.

2. Fiber washing and drying To get maximum starch recovery, while keeping any fiber in the final product to an absolute minimum, it is necessary to wash the free starch from the fiber during processing. The fiber is collected, slurried and screened to reclaim any residual starch or protein.

3. Starch separation The starch-gluten suspension from the fiber-washing step, called mill starch, is separated into starch and gluten. Glu- ten has a low density compared to starch. By passing mill starch through a centrifuge, the gluten is readily spun out.

4. Starch washing.

The starch slurry from the starch separation step contains some insoluble protein and much of solubles. They have to be removed before a top quality starch (high purity starch) can be made. The starch, with just one or two percent protein re- maining, is diluted, washed 8 to 14 times, re-diluted and washed again in hydroclones to remove the last trace of pro- tein and produce high quality starch, typically more than 99.5 percent pure.

Process Of The Invention The inventors of the present invention have surprisingly found that selected enzyme activities and combinations thereof may be used to improve steeping of kernels of crops, in particular corn. The steeping time may be reduced to between 1 and 48 hours, preferably 3-40 hours, in particular 5-24 hours and consequently less energy is used. Other advantages may be that the amount of chemicals, such as SO2 and NaHSO3, which need to

be used, may be reduced or even fully removed. Further, the final starch yields may also be increased.

In the first aspect the invention relates to a process of steeping crop kernels, comprising soaking the kernels in water for 1-48 hours, in the presence of a xylanase in an effective amount.

The xylanase may be added in an amount of 1-100 FXU, pref- erably 5-90 FXU, especially 10-80 FXU per 100 g DS kernels.

In an embodiment of the invention a cellulase is added or pre- sent during steeping in an effective amount.

The cellulase may be added in an amount of 1-1000 NCU, pref- erably 170-900 NCU, especially 200-800 NCU per 100 g DS kernels.

Also an arabinofuranosidase may be added or present during steeping in an effective amount.

The invention also relates to a process of steeping crop kernels, comprising soaking the kernels in water for 1-48 hours, in the presence of a cellulase in an effective amount.

The cellulase may be added in an amount of 1-1,000 NCU, preferably 170-900 NCU, especially 200 to 800 NCU per 100 g DS kernels.

In an embodiment of the invention a xylanase may be added or present during steeping in an effective amount.

The xylanase may be added in an amount of 1-100 FXU, pref- erably 5-90 FXU, especially 10 to 80 FXU per 100 g DS kernels.

According to the invention an arabinofuranosidase may also be added or present during steeping in an effective amount.

The invention also relates to a process of steeping crop kernels, comprising soaking the kernels in water for 1-48 hours, in the presence of an arabinofuranosidase in an effective amount.

In an embodiment of the invention a cellulase may also be added or present during steeping in an effective amount.

The cellulase may be added in an amount of 1-1,000 NCU, preferably 170-900 NCU, especially 200 to 800 NCU per 100 g DS kernels.

According to the invention a xylanase may also be added or present during steeping in an effective amount.

The xylanase may be added in an amount of 1-100 FXU, preferably 5-90 FXU, especially 10 to 80 FXU per 100 g DS kernels.

In an embodiment of the invention an acidic protease may be added or present during steeping in an effective amount.

The acidic protease may be added in an amount of 1-10,000 HUT/100 g DS kernels, preferably 300-8,000 HUT/100 g DS kernels, especially 3,000-6,000 HUT/100 g DS kernels.

In an embodiment the invention relates to a steeping process comprising soaking the kernels in the presence of an effective amount of lipolytic enzyme for 1-48 hours.

The term"lipolytic enzyme"includes enzymes with lipase and/or cutinase activity.

The lipolytic enzyme is normally added or present in an amount of 0.001-1% lipolytic enzyme protein/100 g DS kernels.

In a preferred embodiment one or more of the following en- zyme activities are also added or present during steeping: Cel- lulase, xylanase, acidic protease, arabinofurosidase.

Additionally one or more of the following enzyme activities may be added or present during steeping in effective amounts: endoglucanase, beta-glucanase, pentosanase, and pectinase.

It is believed that the enzyme (s) penetrate (s) into the ker- nels, causing a degradation of the internal cell wall and the protein matrix of the whole kernel. Thereby the starch is washed out more easily in the subsequent steps.

The steeping process of the invention may be performed at a temperature in the range between 40 and 60°C, preferably around 50°C.

In an embodiment the steeping is performed in the presence of 0.01-1%, preferably 0.05-0.3%, especially 0.1-0.2% S02 and/or NaHSOs.

When using the term"kernels"it is intended to include kernels from corn (maize), rice, barley, sorghum bean, or fruit hulls, or wheat.

The above enzyme activities may be any of the below men- tioned

In a preferred embodiment xylanase and/or cellulase and/or arabinofuranosidase and/or acidic protease is derived from the genus Aspergillus, preferably A. aculeatus, espe- cially A. aculeatus CBS 101.43.

Further also contemplated according to the invention are any enzyme activities comprised in Steepzyme@.

In a preferred embodiment any of the processes of the in- vention are performed in the presence of Steepzyme@ enriched with one or more of the following activities: xylanase, cellu- lase, arabinofuranosidase, endoglucanase, beta-glucanase, pen- tosanase, pectinase and/or acidic protease activity.

Especially preferred are processes performed in the presence of the acidic protease I derived from A. aculeatus CBS 101.43 in an effective amount.

The kernels are subjected to the 0.01-1%, preferably 0.05- 0.2%, especially 0.1% (w/w) of the kernels Steepzyme enriched to provide a total HUT/100 g DS kernels from 4,000-20,000 HUT/100 g DS kernels acidic protease, preferably 5,000-10,000 HUT/lOOg, especially from 6,000-16,500 HUT/g DS kernels.

In a preferred embodiment the acidic protease is an aspartic protease, such as an aspartic protease derived from a strain of Aspergillus, in particular A. aculeatus, especially A. acu- leatus CBD 101.43.

Preferred are aspartic proteases, which retain activity in the presence of an inhibitor selected from the group consist- ing of pepstatin, Pefabloc, PMSF, or EDTA. Protease I derived from A. aculeatus CBS 101.43 is such acidic protease.

In the context of the present invention, the term "enriched"is intended to indicate that the enzyme activity in question of the enzyme preparation has been increased, e. g., with an enrichment factor of at least 1.1, conveniently due to addition of a recombinant mono-component enzyme.

The below enzyme may also be used according to the invention.

Acidic Proteases Suitable acidic proteases include fungal and bacterial proteases, i. e., proteases characterized by the ability to hy- drolyze proteins under acidic conditions below pH 7.

Suitable acid fungal proteases include fungal proteases derived from Aspergillus, Mucor, Rhizopus, Candida, Coriolus, Endothia, Enthomophtra, Irpex, Penicillium, Sclerotium and To- rulopsis. Especially contemplated are proteases derived from Aspergillus niger (see, e. g., Koaze et al., (1964), Agr. Biol.

Chem. Japan, 28, 216J, Aspergillus saitoi (see, e. g., Yoshida, (1954) J. Agr. Chem. Soc. Japan, 28, 66), Aspergillus awamori (Hayashida et al., (1977) Agric. Biol. Chem., 42 (5), 927-933, Aspergillus aculeatus (WO 95/02044), or Aspergillus oryzae; and acidic proteases from Mucor pusillus or Mucor miehei.

In an embodiment the acidic protease is a protease clom- plex from A. oryzae sold under the tradename FlavourzymeX (from Novozymes A/S) or an aspartic protease from Rhizomucor miehei or SpezymeX FAN or GC 106 from Genencor Int.

Xylanases The xylanase activity may be derived from any suitable organism, including fungal and bacterial organisms, such as Aspergillus, Disporotrichum, Penicillium, Neurospora, Fusarium and Trichoderma.

Examples of suitable xylanases include xylanases derived from H. insolens (WO 92/17573; Aspergillus tubigensis (WO 92/01793); A. niger (Shei et al., 1985, Biotech. and Bioeng. Vol. XXVII, pp.

533-538, and Fournier et al., 1985, Biotech. Bioeng. Vol. XXVII, pp. 539-546; WO 91/19782 and EP 463 706); A. aculeatus (WO 94/21785).

In a specific embodiment the xylanase is Xylanase II disclosed in WO 94/21785.

Contemplated commercially available xylanase include ShearzymeX, Biofeed wheat@ (from Novozymes A/S) and Spezyme@ CP (from Genencor Int.).

Cellulases The cellulase may be of microbial origin, such as derivable from a strain of a filamentous fungus (e. g., Aspergillus, Trichoderma, Humicola, Fusarium). Specific examples of cellulases include the endo-glucanase (endo-glucanase I) obtainable from H. insolens and further defined by the amino acid sequence of fig. 14 in WO 91/17244 and the 43 kD H. insolens endoglucanase described in WO 91/17243.

Commercially available cellulase which may be used include Celluclast@, Celluzyme (available from Novozymes A/S), Spezyme@ CP (available from Genencor Int.) and Rohament 7069 W (available from Rohm, Germany).

Arabinofuranosidases Examples of contemplated arabinofuranosidases include A. niger alpha-L-arabinofuranosidase A and B disclosed in WO 97/42301; the Aspergillus sp. arabinofuranosidase disclosed in EP 871,745; the Aspergillus niger K1 alpha-L- arabinofuranosidase disclosed in DD 143925.

Lipolytic enzymes It is believed that lipases and/or cutinases are capable of degrading the tip cap of the kernels and this way speed up the soaking and thus the steep process.

Cutinases Cutinases are known from various fungi (P. E. Kolattukudy in"Lipases", Ed. B. Borgstrom and H. L. Brockman, Elsevier 1984,471-504). The Fusarium solani pisi cutinase has been de- scribed in S. Longhi et al., Journal of Molecular Biology, 268 (4), 779-799 (1997)) and WO 90/09446).

The amino acid sequence of a cutinase from Humicola inso- lens has also been published (US 5,827,719). The H. insolens strain DSM 1800 cutinase is shown as SEQ ID NO : 2 and SEQ ID NO : 1 of US 5,827,719. The F. sedans pis ! cutinase is shown as the mature peptide in Fig. 1D of WO 94/14964. A Pseudomonas mendocina cutinase is described in WO 88/09367. A number of variants of the cutinase of Fusarium solani pisi have been

published: WO 94/14963; WO 94/14964; WO 00/05389; Appl. Envi- ronm. Microbiol. 64,2794-2799,1998; Proteins: Structure, Function and Genetics 26, 442-458,1996; J. of Computational Chemistry 17,1783-1803,1996; Protein Engineering 6,157-165, 1993; Proteins: Structure, Function, and Genetics 33,253-264, 1998; J. of Biotechnology 66,11-26,1998; Biochemistry 35, 398-410,1996; Chemistry and Physics of Lipids 97,181-191, 1999; Proteins: Structure, Function, and Genetics 31,320-333, 1998; Biochimica et Biophysica Acta 1441,185-196,1999; Appl.

Environm. Microbiol. 64,316-324,1998; BioTechniques 27, 1102-1108,1999.

Preferred cutinises are: Fusarium solani pissi cutinase, Humicola insolens cutinase and thermostable mutants of Humi- cola insolens cutinase JC039, JC0456, JC0492 ; FL34; Aspergil- lus oryzae cutinase.

Lipases Examples of lipases include a Humicola lanuginosa lipase, e. g., described in EP 258 068 and EP 305 216, a Rhizomucor mie- hei lipase, e. g. as described in EP 238 023, Absidia sp. lipolytic enzymes (WO 96/13578), a Candida lipase, such as a C. antarctica lipase, e. g., the C. antarctica lipase A or B de- scribed in EP 214 761, a Pseudomonas lipase such as a P. alcali- genes and P. pseudoalcaligenes lipase, e. g. as described in EP 218 272, a P. cepacia lipase, e. g. as described in EP 331 376, a Pseudomonas sp. lipase as disclosed in W095/14783, a Bacillus lipase, e. g. a B. subtilis lipase (Dartois et al., (1993) Bio- chemica et Biophysica acta 1131,253-260), a B. stearothermophi- lus lipase (JP 64/744992) and a B. pumilus lipase (WO 91/16422).

Furthermore, a number of cloned lipases have been described, including the Penicillium camembertii lipase described by Yama- guchi et al., (1991), Gene 103,61-67), the Geotricum candidum lipase (Schimada, Y. et al., (1989), J. Biochem., 106,383-388), and various Rhizopus lipases such as a R. delemar lipase (Hass, M. J et al., (1991), Gene 109,117-113) a R. niveus lipase (Kugimiya et al., (1992), Biosci. Biotech. Biochem. 56,716-719) and a R. oryzae lipase.

Preferred lipases include the Humicola lanuginose lipase and variants thereof, such as Humicola lanuginose lipase vari- ant HL1232, and the Fusarium oxysporum lipase.

Steeping'composition The invention also relates to an enzyme composition. For steeping the composition may comprise a single enzyme activity or a combination of enzyme activities.

An object of the invention is to provide a composition suitable for steeping comprising one or more of the following enzyme activities: endoglucanase, beta-glucanase, xylanase, cel- lulase, pentosanase, pectinase, arabinofurasidase and/or acidic protease activity.

In an embodiment the composition comprise xylanase and acidic protease activity. The composition may further comprise arabinofurasidase and/or cellulase activity.

In another embodiment the composition of the invention com- prises cellulase and acidic protease activity. The composition may further comprise arabinofurasidase and/or xylanase activity.

In a further embodiment the composition of the invention comprises arabinofurosidase and acidic protease activity. The composition may further comprise cellulase and/or xylanase ac- tivity.

In preferred embodiment the composition of the invention is Steepzyme@ (available from Novozymes A/S) enriched with a cellulase and/or xylanase and/or arabinofuranosidase and/or an acidic protease. The composition may comprise more than 3740 HUT/g enzyme, more than 45 FXU/g, more than 1694 NCU/g.

Preparation of Steepzyme Steepzyme@ is a liquid plant cell wall degrading enzyme preparation prepared from Aspergillus aculeatus CBS 101. 43, publicly available from the Centraalbureau voor Schimmelcul- tures, Delft, NL. Steepzyme@ comprises a number of enzyme ac- tivities, including endoglucanase activity (about 585 EGA/g); fungal beta-glucanase activity (about 187 FBG/g) ; Fungal xy-

lanase activity (45 FXU/g) ; acidic protease activity (3,740 HUT/g) ; cellulase 1,694/g) ; pentosanase activity (77 PTU/g) ; pectinase activity (18,700 PSU/g). The production of the Steep- zyme0 enzyme mixture is described in US patent no. 4,478,939.

The steeping enzyme composition of the invention may in an embodiment comprise one or more of the above mentioned mono- components activities constituting Steepzyme@ enriched with a dosage of more than 3740 FXU/g acidic protease activity (3740 HUT/g is the HUT/g activity of Steepzyme@) ; preferably enriched with between 1 and 20,000 HUT/g, more preferred 500 and 16,000 HUT/g, even more preferred 6,000 to 16,000 HUT/g acidic protease activity.

Use of a Composition of the invention A composition of the invention may be used for steeping crops, including corn, by addition to the steepwater in an ef- fective amount. In an embodiment the composition of the inven- tion may be used in connection with carrying out the process of the invention by addition to the steepwater in a concentration of 0. 1% Steepzyme@ enriched with acidic protease so that the steepwater comprises a total of from 4,000-20,000 HUT/100 g DS corn or kernels of other crops. In a preferred embodiment the steepwater comprises in the range of between 500-16,000 HUT/100 g DS corn, especially in the range between 6,500-10,000 HUT/100 g DS corn in the steepwater.

MATERIALS & METHODS Enzymes: Steepzyme@ : multi activity enzyme complex derived from A. acu- leatus 101.43 (is available from Novozymes A/S on request) Shearzyme@ : A, aculeatus CBS 101.43 xylanase II disclosed in WO 94/21785 (is available from Novozymes A/S) Flavourzyme@ : multi proteolytic activity enzyme complex de- rived from A. oryzae (is available from Novozymes A/S) Protease I: acidic protease from Aspergillus aculeatus CBS 101.43 (disclosed in WO 95/02044)

METHODS Determination of protease HUT activity: The HUT activity was determined according to the AF92/2 method published by Novozymes A/S, Denmark. 1 HUT is the amount of enzyme which, at 40°C and pH 4.7 over 30 minutes forms a hydrolysate from digesting denatured hemoglobin equivalent in absorbancy at 275 nm to a solution of 1. 10 ug/ml tyrosine in 0.006 N HC1 which absorbancy is 0.0084. The denatured hemoglobin substrate is digested by the enzyme in a 0.5 M acetate buffer at the given conditions. Undigested hemoglobin is precipitated with trichloroacetic acid and the absorbance at 275 nm is measured of the hydrolysate in the supernatant.

Determination of xylanase activity (FXU) The endo-xylanase activity is determined by an assay, in which the xylanase sample is incubated with a remazol-xylan substrate (4-0-methyl-D-glucurono-D-xylan dyed with Remazol Brilliant Blue R, Fluka), pH 6.0. The incubation is performed at 50OC for 30 min. The background of non-degraded dyed substrate is precipi- tated by ethanol. The remaining blue colour in the supernatant is determined spectrophotometrically at 585 nm and is proportional to the endoxylanase activity.

The endoxylanase activity of the sample is determined relatively to an enzyme standard.

The assay is further described in the publication AF 293.6/1- GB, available upon request from Novozymes A/S, Denmark.

Determination of Endo-Glucanase Units (ECU) The ECU (endocellulose unit) is determined relatively to an enzyme standard.

Endocellulase decomposes carboxylmethylcellulose, CMC. The resulting reduction in viscosity is determined by a CMC- vibration Viscosimeter (e. g. MIVI 3000 available from Sofraser, France).

The prepared substrate solution contain 35 g/l CMC (Blanose Aqualon) in 0.1 M phosphate buffer at pH 7.5. The enzyme sample to be analyzed is determined is dissolved in the same buffer.

0.15 ml standard enzyme solution or the unknown enzyme sample is placed in 10 ml test tubes. 5 ml CMC-substrate solution, preheated to 400C, is added. The joint solution is mixed thoroughly, incubated for 30 minutes and placed in the viscometer.

The method is further described in AF302/1-GB available from Novozymes A/S upon request.

Determination of endo-glucanase activity (EGU) The fermentation broths are analyzed by vibration viscosimetry on CMC at pH 6.0. More specifically, a substrate solution containing 34.0 g/l CMC (Blanose Aqualon) in 0.1 M phosphate buffer, pH 6.0 is prepared. The enzyme sample to be analyzed is dissolved in the same buffer. 14 ml substrate solution and 0.5 ml enzyme solution are mixed and transferred to a vibration viscosimeter (e. g. MIVI 3000 available from Sofraser, France) thermostated at 400C. Endoglucanase unit (EGU) is determined as the ratio between the viscosity of the sample and the viscosity of a standard enzyme solution.

Cellulytic Activity The cellulytic activity is determined with carboxymethyl cellulose (CMC) as substrate.

One Novo Cellulase Unit (NCU) is defined as the amount of enzyme which, under standard conditions (i. e. at pH 4.80; 0.1 M acetate buffer; 10 g/l Hercules CMC type 7 LFD as substrate ; an incubation temp. of 40.0°C ; an incubation time of 20 min; and an enzyme concentration of approximately 0.041 NCU/ml) forms an amount of reducing carbohydrates equivalent to 1 micro mol glu- cose per minute. A folder AF 187. 2/1 describing this analytical method in more detail is available upon request to Novozymes A/S, Denmark, which folder is hereby included by reference.

Arabinofuranosidase assay The synthetic substrate p-nitrophenyl alpha-L- arabinofuranoside (SIGMA) is used as substate. Following cleavage of the enzyme, the p-nitrophenyl molecule is liber- ated and the development in yellow colour can be measured by visible spectrometty at 405 nm.

Stock solution: 1 mg/ml p-nitrophenyl alpha-L- arabinofuranoside in DMSO.

Substrate solution : 0.2 mg/ml p-nitrophenyl alpha-L- arabinofuranoside diluted in 50 mM Sodium acetate, pH 4.5.

Procedure: 100 microlitre enzyme and 100 microlitre is mixed in a 96-well plate and the development of yellow colour due to the enzymatic reaction is measured from 0 to 15 minutes at 405 nm. The slope of the time dependent OD405 curve is directly proportional to the amount of alpha-arabinofuranosidase.

Lipase (cutinase) activity (LU) A substrate for lipase is prepared by emulsifying tributyrin (glycerin tributyrate) using gum Arabic as emulsifier. The hy- drolysis of tributyrin at 30 °C at pH 7 is followed in a pH- stat titration experiment. One unit of lipase activity (1 LU) equals the amount of enzyme capable of releasing 1 micro mol butyric acid/min at the standard conditions.

Example 1 Steeping trials: The 100 g scale steeping procedure described by Eckhoff SR et. al. in Cereal Chemistry, 73 (1) 54-57 1996 has been used.

The enzymes tested were Steepzyme, and Steepzyme + Protease I.

The steeping temperature was 50°C, the pH was pH=4-5. The S02 dosage was kept on 0.1 %. Steeping time should be 24 hours for the samples including a blank. The enzyme was added after 2 or 3 hours, when pH is in the interval of 4 to 5.

Results: The 100 g steeping trials have shown that the starch yields improved by use of Steepzyme + Protease I at both 12 hours and 24 hours steeping time. Furthermore the gluten yields improved by enzymatic steepings. There were indications that the main enzyme effects were during the milling and separation steps.

Dosage response trials showed that the steeping time could be reduced from 48 hours (classical steeping) to about 12 hours.