AR053395A1 - Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticios - Google Patents
Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticiosInfo
- Publication number
- AR053395A1 AR053395A1 ARP060102274A ARP060102274A AR053395A1 AR 053395 A1 AR053395 A1 AR 053395A1 AR P060102274 A ARP060102274 A AR P060102274A AR P060102274 A ARP060102274 A AR P060102274A AR 053395 A1 AR053395 A1 AR 053395A1
- Authority
- AR
- Argentina
- Prior art keywords
- food products
- asparaginase
- acrilamide
- hydrolyzing enzyme
- new procedure
- Prior art date
Links
Classifications
-
- 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)
-
- 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)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
-
- 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)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
-
- 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)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
- C12N9/2437—Cellulases (3.2.1.4; 3.2.1.74; 3.2.1.91; 3.2.1.150)
-
- 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)
- C12N9/82—Asparaginase (3.5.1.1)
-
- 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)
- C12Y301/01001—Carboxylesterase (3.1.1.1)
-
- 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
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
-
- 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)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01001—Asparaginase (3.5.1.1)
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Confectionery (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
La presente se refiere a una composicion de enzimas novedosa que comprende asparaginasa y al menos una enzima hidrolizante, al uso de tal composicion para reducir los niveles de acrilamida en productos alimenticios ya un método PATRA producir productos alimenticios que implica al menos una etapa de calentamiento, que comprende anadir: a) asparaginasa y b) al menos una enzima hidrolizante, a una forma intermedia de dicho producto alimenticio he dicho procedimiento de produccion segun lo cual se anaden la asparaginasa y al menos una enzima hidrolizante antes de dicha etapa de calentamiento en una cantidad que es eficaz para reducir el nivel de acrilamida del producto alimenticio en comparacion con un producto alimenticio al cual no se anade asparaginasa ni enzima hidrolizante.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP05104683 | 2005-05-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR053395A1 true AR053395A1 (es) | 2007-05-02 |
Family
ID=34979988
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP060102274A AR053395A1 (es) | 2005-05-31 | 2006-05-31 | Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticios |
Country Status (14)
Country | Link |
---|---|
US (4) | US20090098248A1 (es) |
EP (3) | EP2767586B1 (es) |
JP (1) | JP5065258B2 (es) |
CN (1) | CN101189330B (es) |
AR (1) | AR053395A1 (es) |
AU (1) | AU2006254206B2 (es) |
BR (1) | BRPI0611217B1 (es) |
CA (1) | CA2608502C (es) |
EA (1) | EA013505B1 (es) |
ES (2) | ES2628084T3 (es) |
IL (1) | IL187242A0 (es) |
MX (1) | MX2007014999A (es) |
WO (1) | WO2006128843A1 (es) |
ZA (1) | ZA200709568B (es) |
Families Citing this family (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
DK1886582T3 (en) | 2002-10-11 | 2015-04-20 | Novozymes As | Process for preparing a heat treated product |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
CA2631839C (en) * | 2005-12-28 | 2013-10-29 | Jan Gerrit Kortes | Process flavours with low acrylamide |
JP2009521948A (ja) * | 2006-01-05 | 2009-06-11 | ザ プロクター アンド ギャンブル カンパニー | 冷却により食品材料中のアスパラギンを低減する方法 |
CN101365340B (zh) * | 2006-01-05 | 2012-10-10 | 宝洁公司 | 用于降低生面团食物组分中的天冬酰胺的方法 |
CA2669795A1 (en) * | 2006-11-23 | 2008-05-29 | Dsm Ip Assets B.V. | Novel method to reduce compounds involved in maillard reactions in thermally processed plant-based food products |
EA018424B1 (ru) * | 2007-04-20 | 2013-07-30 | ДСМ АйПи АССЕТС Б.В. | Варианты фермента аспарагиназы и их применение |
DE102007027825A1 (de) | 2007-06-13 | 2008-12-18 | C-Lecta Gmbh | Amidohydrolasen zur Aufbereitung von Nahrungs- oder Genussmitteln |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
EP2174556A1 (en) * | 2008-10-10 | 2010-04-14 | Nestec S.A. | Method for reducing acrylamide |
US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
US8944072B2 (en) * | 2009-06-02 | 2015-02-03 | R.J. Reynolds Tobacco Company | Thermal treatment process for tobacco materials |
US8434496B2 (en) * | 2009-06-02 | 2013-05-07 | R. J. Reynolds Tobacco Company | Thermal treatment process for tobacco materials |
US9353173B2 (en) | 2010-03-02 | 2016-05-31 | Renaissance Bioscience Corp. | Functional enhancement of microorganisms to minimize production of acrylamide |
ITMO20110164A1 (it) * | 2011-07-01 | 2013-01-02 | Illycaffe Spa | Metodo per ridurre il contenuto di acrilammide in un caffè tostato |
US20130034628A1 (en) * | 2011-08-05 | 2013-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in making of molasses |
NL2011557C2 (en) * | 2013-10-04 | 2015-04-09 | Borgesius Holding Bv | Methods for preparing dark foodstuff and product obtainable thereby. |
WO2016001894A1 (en) | 2014-07-04 | 2016-01-07 | West Systems Srl | Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment |
CN104273474A (zh) * | 2014-10-31 | 2015-01-14 | 山东农业大学 | 一种低丙烯酰胺保健薯条及其制备方法 |
US10262284B2 (en) * | 2014-12-10 | 2019-04-16 | Oracle International Corporation | Inventory management system for complex packs |
CN108251405B (zh) * | 2016-12-29 | 2020-08-21 | 中粮营养健康研究院有限公司 | 复合酶和添加剂及它们的应用以及脱除真菌毒素的方法 |
US20220232855A1 (en) * | 2019-06-05 | 2022-07-28 | Danisco Us Inc | Methods for improving the amino acid content of animal feed products |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5209938A (en) * | 1989-09-13 | 1993-05-11 | Cpc International Inc. | Method for retarding staling of baked goods |
JP3824174B2 (ja) | 1996-12-09 | 2006-09-20 | ノボザイムス アクティーゼルスカブ | ホスホリパーゼの使用による高い量の非水和性リンを含む食用油中のリン含有成分の減少、ホスホリパーゼaおよび/またはb活性を有する糸状菌からのホスホリパーゼ |
US6558715B1 (en) * | 2000-10-31 | 2003-05-06 | Novozymes Biotech, Inc. | Methods for using lipases in baking |
US6379721B1 (en) * | 2001-02-15 | 2002-04-30 | Council For Scientific And Industrial Research | Process for preparation of α-amylase from Tinospora cordifolia Miers useful for starch saccharification |
EP1315120A1 (de) * | 2001-11-26 | 2003-05-28 | Siemens Aktiengesellschaft | Stifteingabesystem |
US20030186380A1 (en) * | 2002-04-01 | 2003-10-02 | Novozymes Biotech, Inc. | Methods for producing secreted polypeptides having L-asparaginase activity |
US7037540B2 (en) * | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7524519B2 (en) * | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
DK1886582T3 (en) | 2002-10-11 | 2015-04-20 | Novozymes As | Process for preparing a heat treated product |
US7220440B2 (en) * | 2002-10-25 | 2007-05-22 | The Procter & Gamble Company | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce |
PT1571919E (pt) * | 2002-12-19 | 2009-11-04 | Dsm Ip Assets Bv | Novo processo de produção de alimentos |
-
2006
- 2006-05-29 WO PCT/EP2006/062673 patent/WO2006128843A1/en not_active Application Discontinuation
- 2006-05-29 BR BRPI0611217-0A patent/BRPI0611217B1/pt active IP Right Grant
- 2006-05-29 ES ES14168497.7T patent/ES2628084T3/es active Active
- 2006-05-29 JP JP2008514077A patent/JP5065258B2/ja active Active
- 2006-05-29 ES ES15175933T patent/ES2728102T3/es active Active
- 2006-05-29 MX MX2007014999A patent/MX2007014999A/es not_active Application Discontinuation
- 2006-05-29 AU AU2006254206A patent/AU2006254206B2/en active Active
- 2006-05-29 CA CA2608502A patent/CA2608502C/en active Active
- 2006-05-29 EA EA200702642A patent/EA013505B1/ru not_active IP Right Cessation
- 2006-05-29 EP EP14168497.7A patent/EP2767586B1/en active Active
- 2006-05-29 EP EP06763331A patent/EP1896576A1/en not_active Ceased
- 2006-05-29 US US11/920,428 patent/US20090098248A1/en not_active Abandoned
- 2006-05-29 EP EP15175933.9A patent/EP2949748B1/en active Active
- 2006-05-29 CN CN2006800194655A patent/CN101189330B/zh active Active
- 2006-05-31 AR ARP060102274A patent/AR053395A1/es active IP Right Grant
-
2007
- 2007-11-06 ZA ZA200709568A patent/ZA200709568B/xx unknown
- 2007-11-08 IL IL187242A patent/IL187242A0/en unknown
-
2010
- 2010-11-24 US US12/953,962 patent/US20110070333A1/en not_active Abandoned
-
2011
- 2011-11-23 US US13/303,650 patent/US20120128828A1/en not_active Abandoned
-
2015
- 2015-09-16 US US14/855,520 patent/US20160021896A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CN101189330A (zh) | 2008-05-28 |
ES2628084T3 (es) | 2017-08-01 |
EP2767586B1 (en) | 2017-03-22 |
IL187242A0 (en) | 2008-02-09 |
MX2007014999A (es) | 2008-02-15 |
BRPI0611217B1 (pt) | 2017-12-19 |
EP2767586A1 (en) | 2014-08-20 |
CA2608502A1 (en) | 2006-12-07 |
EP2949748B1 (en) | 2019-02-27 |
CN101189330B (zh) | 2012-07-18 |
EA200702642A1 (ru) | 2008-04-28 |
EP1896576A1 (en) | 2008-03-12 |
ES2728102T3 (es) | 2019-10-22 |
EA013505B1 (ru) | 2010-06-30 |
EP2949748A1 (en) | 2015-12-02 |
AU2006254206A1 (en) | 2006-12-07 |
JP2008541747A (ja) | 2008-11-27 |
WO2006128843A1 (en) | 2006-12-07 |
US20110070333A1 (en) | 2011-03-24 |
CA2608502C (en) | 2015-05-19 |
AU2006254206B2 (en) | 2012-02-02 |
US20090098248A1 (en) | 2009-04-16 |
BRPI0611217A2 (pt) | 2010-08-24 |
ZA200709568B (en) | 2008-12-31 |
US20120128828A1 (en) | 2012-05-24 |
US20160021896A1 (en) | 2016-01-28 |
JP5065258B2 (ja) | 2012-10-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant, registration |