DE69806586D1 - Verbessertes verfahren zur herstellung von mehlteigwaren sowie produkte hergestellt aus solchen teigwaren unter verwendung von glyzerinoxidase - Google Patents
Verbessertes verfahren zur herstellung von mehlteigwaren sowie produkte hergestellt aus solchen teigwaren unter verwendung von glyzerinoxidaseInfo
- Publication number
- DE69806586D1 DE69806586D1 DE69806586T DE69806586T DE69806586D1 DE 69806586 D1 DE69806586 D1 DE 69806586D1 DE 69806586 T DE69806586 T DE 69806586T DE 69806586 T DE69806586 T DE 69806586T DE 69806586 D1 DE69806586 D1 DE 69806586D1
- Authority
- DE
- Germany
- Prior art keywords
- pasta
- polypeptide
- activity
- glyzerine
- flood
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03005—Hexose oxidase (1.1.3.5)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
- C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01004—Phospholipase A2 (3.1.1.4)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01026—Galactolipase (3.1.1.26)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K2319/00—Fusion polypeptide
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK40097 | 1997-04-09 | ||
PCT/DK1998/000136 WO1998044804A1 (en) | 1997-04-09 | 1998-04-03 | Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase |
Publications (2)
Publication Number | Publication Date |
---|---|
DE69806586D1 true DE69806586D1 (de) | 2002-08-22 |
DE69806586T2 DE69806586T2 (de) | 2003-03-27 |
Family
ID=8093108
Family Applications (7)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE69806586T Expired - Lifetime DE69806586T2 (de) | 1997-04-09 | 1998-04-03 | Verbessertes verfahren zur herstellung von mehlteigwaren sowie produkte hergestellt aus solchen teigwaren unter verwendung von glyzerinoxidase |
DE1193314T Pending DE1193314T1 (de) | 1997-04-09 | 1998-04-03 | Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren |
DE69835112T Expired - Lifetime DE69835112T2 (de) | 1997-04-09 | 1998-04-03 | Verwendung von Lipase zur Verbesserung von Teigen Und Backwaren |
DE69835111T Expired - Lifetime DE69835111T2 (de) | 1997-04-09 | 1998-04-03 | Verwendung von Lipase zur Verbesserung von Teigen und Backwaren |
DE69827172T Revoked DE69827172T2 (de) | 1997-04-09 | 1998-04-03 | Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren |
DE69825263T Expired - Lifetime DE69825263T3 (de) | 1997-04-09 | 1998-04-03 | Lipase und verwendung davon zur verbesserung von teigen und backwaren |
DE69841719T Expired - Lifetime DE69841719D1 (de) | 1997-04-09 | 1998-04-03 | Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren |
Family Applications After (6)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE1193314T Pending DE1193314T1 (de) | 1997-04-09 | 1998-04-03 | Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren |
DE69835112T Expired - Lifetime DE69835112T2 (de) | 1997-04-09 | 1998-04-03 | Verwendung von Lipase zur Verbesserung von Teigen Und Backwaren |
DE69835111T Expired - Lifetime DE69835111T2 (de) | 1997-04-09 | 1998-04-03 | Verwendung von Lipase zur Verbesserung von Teigen und Backwaren |
DE69827172T Revoked DE69827172T2 (de) | 1997-04-09 | 1998-04-03 | Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren |
DE69825263T Expired - Lifetime DE69825263T3 (de) | 1997-04-09 | 1998-04-03 | Lipase und verwendung davon zur verbesserung von teigen und backwaren |
DE69841719T Expired - Lifetime DE69841719D1 (de) | 1997-04-09 | 1998-04-03 | Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren |
Country Status (8)
Country | Link |
---|---|
US (3) | US6406723B1 (de) |
EP (8) | EP0977869B2 (de) |
AT (6) | ATE331793T1 (de) |
AU (2) | AU6820798A (de) |
DE (7) | DE69806586T2 (de) |
DK (5) | DK1193314T3 (de) |
ES (3) | ES2350891T3 (de) |
WO (2) | WO1998044804A1 (de) |
Families Citing this family (76)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ATE223489T1 (de) | 1995-06-07 | 2002-09-15 | Danisco | Rekombinante hexose oxidase, verfahren zu deren herstellung und verwendung |
US6936289B2 (en) * | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
GB0112226D0 (en) | 2001-05-18 | 2001-07-11 | Danisco | Method of improving dough and bread quality |
US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
US20050287250A1 (en) * | 1995-06-07 | 2005-12-29 | Danisco A/S | Method |
PL184045B1 (pl) | 1995-06-07 | 2002-08-30 | Danisco | Sposób polepszania reologicznych właściwości ciasta z mąki oraz jakości wytworzonego z ciasta wyrobu gotowego |
US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
AU6820798A (en) * | 1997-04-09 | 1998-10-30 | Danisco A/S | Lipase and use of same for improving doughs and baked products |
DE69904941T3 (de) | 1998-07-21 | 2008-01-31 | Danisco A/S | Lebensmittel |
EP1131416B1 (de) * | 1998-11-27 | 2009-09-02 | Novozymes A/S | Varianten eines lipolytischen enzyms |
AU2011204998B2 (en) * | 1998-11-27 | 2013-02-14 | Novozymes A/S | Lipolytic enzyme variants |
US7312062B2 (en) | 1998-11-27 | 2007-12-25 | Novozymes A/S | Lipolytic enzyme variants |
EP2290059B1 (de) | 1998-11-27 | 2015-11-25 | Novozymes A/S | Varianten eines lipolytischen Enzyms |
NZ518687A (en) * | 1999-12-03 | 2003-08-29 | Danisco | Dough with an enzyme that is capable of hydrolysing a nonpolar lipid either natural or additional |
GB2358784B (en) * | 1999-12-03 | 2004-06-30 | Danisco | Method of improving dough and bread quality |
WO2001083559A2 (en) | 2000-04-28 | 2001-11-08 | Novozymes A/S | Production and use of protein variants having modified immunogenecity |
US20050118697A1 (en) | 2000-07-06 | 2005-06-02 | Novozymes A/S | Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes |
DK1352057T3 (da) | 2001-01-10 | 2009-07-20 | Novozymes As | Upolytisk enzymvariant |
EP1404827A2 (de) | 2001-02-23 | 2004-04-07 | Novozymes A/S | Gene für lipolytische enzyme |
ES2284897T3 (es) | 2001-05-18 | 2007-11-16 | Danisco A/S | Procedimiento para la preparacion de una masa con una enzima. |
US20050255544A1 (en) | 2002-01-16 | 2005-11-17 | Novozymes A/S | Lipolytic enzyme variants and method for their production |
ATE476500T1 (de) | 2002-05-21 | 2010-08-15 | Dsm Ip Assets Bv | Neue phospholipasen und deren verwendungen |
EP1519653A1 (de) * | 2002-07-03 | 2005-04-06 | Novozymes A/S | Behandlung von teig mit einer lipoxygenase und einem lipolytischen enzym |
US6923994B2 (en) * | 2002-08-08 | 2005-08-02 | Bakery Technology Centre, B.V. | Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread |
WO2004029084A2 (en) | 2002-09-27 | 2004-04-08 | Danisco A/S | Lipase inhibitors and uses thereof |
GB0330016D0 (en) * | 2003-12-24 | 2004-01-28 | Danisco | Method |
US20050196766A1 (en) * | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
MXPA05007654A (es) | 2003-01-17 | 2005-09-30 | Danisco | Metodo. |
EP1762622B1 (de) | 2003-01-17 | 2011-11-16 | Danisco A/S | Verfahren zur in-situ-Herstellung eines Emulgators in einem Nahrungsmittel |
US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
US20040191362A1 (en) * | 2003-03-26 | 2004-09-30 | Dasappa Indrani | Synergistic improver mix |
US20040241283A1 (en) * | 2003-05-28 | 2004-12-02 | Domingues David J. | Method of preventing discoloration of dough, dough compositions, and dough products |
US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
BRPI0417533B1 (pt) * | 2003-12-24 | 2016-03-01 | Danisco | enzima variante glicolipídio aciltransferase, uso e método para sua produção, método para o preparo de um produto alimentício e produto assado de farinha, processo de refinamento enzimático |
US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
GB0405637D0 (en) * | 2004-03-12 | 2004-04-21 | Danisco | Protein |
AU2005264077B2 (en) | 2004-07-16 | 2011-06-02 | Dupont Nutrition Biosciences Aps | Lipolytic enzyme uses thereof in the food industry |
US7666630B2 (en) | 2004-09-30 | 2010-02-23 | Novozymes, Inc. | Polypeptides having lipase activity and polynucleotides encoding same |
EP1812566A2 (de) * | 2004-10-21 | 2007-08-01 | Novozymes, Inc. | Polypeptide mit lipaseaktivität und für diese codierende polynukleotide |
US8741369B2 (en) * | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
US20110183059A1 (en) * | 2005-08-17 | 2011-07-28 | Oven Luv'n Llc | Ready to bake refridgerated batter |
CA2556286A1 (en) * | 2005-08-17 | 2007-02-17 | Robert P. Stanton | Ready to bake refrigerated batter |
EA015438B1 (ru) * | 2006-02-06 | 2011-08-30 | ДСМ АйПи АССЕТС Б.В. | Новые оксидоредуктазы и их применение |
US8354131B2 (en) * | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US20090155426A1 (en) * | 2006-09-13 | 2009-06-18 | Renee Gan | Baked Microwavable Frozen Bread and Bakery Products |
US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
DK2405007T5 (da) | 2007-01-25 | 2014-06-23 | Dupont Nutrition Biosci Aps | Fremstilling af en lipid acyltransferase ud af transformerede Bacillus licheniformis-celler |
DK2119781T3 (da) * | 2007-01-30 | 2012-11-26 | Mitsubishi Kagaku Foods Corp | Glyceroglycolipidlipase |
MX2009008090A (es) | 2007-02-01 | 2009-08-12 | Dsm Ip Assets Bv | Metodo para producir tarta con fosfolipasa a. |
JP5509094B2 (ja) | 2007-12-21 | 2014-06-04 | デュポン ニュートリション バイオサイエンシーズ エーピーエス | 脂質アシルトランスフェラーゼを用いる食用油精製のためのプロセス |
JP2011512809A (ja) | 2008-02-29 | 2011-04-28 | ディーエスエム アイピー アセッツ ビー.ブイ. | 短鎖脂肪に対して特異性の高いリパーゼおよびその使用 |
JP2011518557A (ja) * | 2008-04-24 | 2011-06-30 | ディーエスエム アイピー アセッツ ビー.ブイ. | オキシダーゼを用いて麺類生地を調製する方法 |
WO2010068650A1 (en) | 2008-12-12 | 2010-06-17 | Novozymes, Inc. | Polypeptides having lipase activity and polynucleotides encoding same |
DK2387330T3 (en) * | 2009-01-16 | 2018-02-05 | Dupont Nutrition Biosci Aps | ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS OUT OF CORN CHLIDE EXTRACT |
CN102361972A (zh) | 2009-03-23 | 2012-02-22 | 丹尼斯科美国公司 | Cal a相关的酰基转移酶及其使用方法 |
EP2413715B1 (de) | 2009-03-31 | 2017-10-25 | DuPont Nutrition Biosciences ApS | Vermeidung der bräunung und der bildung von fehlgeruch während der solubilisierung von pflanzenzellwänden |
GB0922467D0 (en) * | 2009-04-24 | 2010-02-03 | Danisco | Feed supplement |
GB0908770D0 (en) * | 2009-04-24 | 2009-07-01 | Danisco | Method |
MX2011012313A (es) * | 2009-05-19 | 2011-12-12 | Danisco | Uso. |
DE102009051013A1 (de) | 2009-10-28 | 2011-06-09 | Ab Enzymes Gmbh | Klonierung, Expression und Verwendung saurer Phospholipasen |
GB0920089D0 (en) | 2009-11-17 | 2009-12-30 | Danisco | Method |
EP2627777A1 (de) | 2010-10-13 | 2013-08-21 | Novozymes A/S | Verarbeitung von ölen und fetten |
US8759044B2 (en) | 2011-03-23 | 2014-06-24 | Butamax Advanced Biofuels Llc | In situ expression of lipase for enzymatic production of alcohol esters during fermentation |
US8765425B2 (en) | 2011-03-23 | 2014-07-01 | Butamax Advanced Biofuels Llc | In situ expression of lipase for enzymatic production of alcohol esters during fermentation |
MX2013011617A (es) | 2011-04-08 | 2013-11-21 | Danisco Us Inc | Composiciones. |
CN102337253B (zh) * | 2011-10-13 | 2017-08-22 | 浙江大学 | 分离的多肽、多核苷酸、载体及宿主细胞 |
RU2540873C1 (ru) * | 2013-09-23 | 2015-02-10 | Федеральное государственное бюджетное учреждение науки Институт цитологии и генетики Сибирского отделения Российской академии наук (ИЦиг СО РАН) | ШТАММ БАКТЕРИИ Escerichia coli XL1-blue/pQS-G3, ПРОДУЦЕНТ ТЕРМОСТАБИЛЬНОЙ ЛИПАЗЫ БАКТЕРИИ Geobacillus stearothermophilus G3 |
EP3097112B1 (de) | 2014-01-22 | 2020-05-13 | Novozymes A/S | Polypeptide mit lipaseaktivität und polynukleotide zur codierung davon |
DK3244743T3 (da) * | 2015-01-16 | 2020-01-27 | Novozymes As | Fremgangsmåde til forbedring af bagværks skærbarhed |
EP3298121B1 (de) | 2015-05-19 | 2019-03-20 | Novozymes A/S | Geruchsreduzierung |
US10870838B2 (en) | 2015-12-01 | 2020-12-22 | Novozymes A/S | Methods for producing lipases |
CN105747102A (zh) * | 2016-03-09 | 2016-07-13 | 安徽省佛子岭面业有限公司 | 一种富含小麦低聚肽的即食益母草营养面条 |
CN105747103A (zh) * | 2016-03-09 | 2016-07-13 | 安徽省佛子岭面业有限公司 | 一种富含小麦低聚肽的红景天营养面条 |
EP3984368A1 (de) * | 2020-10-13 | 2022-04-20 | Mühlenchemie GmbH & Co. KG | Enzymatisch stabilisierte pastastruktur und verfahren zur herstellung davon |
WO2023092018A1 (en) * | 2021-11-17 | 2023-05-25 | Dupont Nutrition Biosciences Aps | Improved enzymatic modification of galactolipids in food |
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