DE69806586T2 - 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 glyzerinoxidase

Info

Publication number
DE69806586T2
DE69806586T2 DE69806586T DE69806586T DE69806586T2 DE 69806586 T2 DE69806586 T2 DE 69806586T2 DE 69806586 T DE69806586 T DE 69806586T DE 69806586 T DE69806586 T DE 69806586T DE 69806586 T2 DE69806586 T2 DE 69806586T2
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
Application number
DE69806586T
Other languages
English (en)
Other versions
DE69806586D1 (de
Inventor
Borch Soe
Horsmans Poulsen
Preben Rasmussen
Mampusta Madrid
R Zargahi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DuPont Nutrition Biosciences ApS
Original Assignee
Danisco AS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8093108&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69806586(T2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco AS filed Critical Danisco AS
Application granted granted Critical
Publication of DE69806586D1 publication Critical patent/DE69806586D1/de
Publication of DE69806586T2 publication Critical patent/DE69806586T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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
    • 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)
    • 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
DE69806586T 1997-04-09 1998-04-03 Verbessertes verfahren zur herstellung von mehlteigwaren sowie produkte hergestellt aus solchen teigwaren unter verwendung von glyzerinoxidase Expired - Lifetime DE69806586T2 (de)

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 DE69806586D1 (de) 2002-08-22
DE69806586T2 true 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)

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