ATE280221T1 - Verwendung von lipase zur verbesserung von teigen und backwaren - Google Patents

Verwendung von lipase zur verbesserung von teigen und backwaren

Info

Publication number
ATE280221T1
ATE280221T1 AT01204340T AT01204340T ATE280221T1 AT E280221 T1 ATE280221 T1 AT E280221T1 AT 01204340 T AT01204340 T AT 01204340T AT 01204340 T AT01204340 T AT 01204340T AT E280221 T1 ATE280221 T1 AT E280221T1
Authority
AT
Austria
Prior art keywords
polypeptide
doughs
activity
lipase
retains
Prior art date
Application number
AT01204340T
Other languages
English (en)
Inventor
Charlotte Horsmans Poulsen
Jorn Borch Soe
Preben Rasmussen
Susan Mampusta Madrid
Masoud R Zargahi
Original Assignee
Danisco
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=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE280221(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of ATE280221T1 publication Critical patent/ATE280221T1/de

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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Noodles (AREA)
  • General Preparation And Processing Of Foods (AREA)
AT01204340T 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren ATE280221T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK40097 1997-04-09

Publications (1)

Publication Number Publication Date
ATE280221T1 true ATE280221T1 (de) 2004-11-15

Family

ID=8093108

Family Applications (6)

Application Number Title Priority Date Filing Date
AT04075818T ATE331792T1 (de) 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren
AT04075819T ATE331793T1 (de) 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren
AT01204340T ATE280221T1 (de) 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren
AT98913539T ATE272107T1 (de) 1997-04-09 1998-04-03 Lipase und verwendung davon zur verbesserung von teigen und backwaren
AT98913538T ATE220502T1 (de) 1997-04-09 1998-04-03 Verbessertes verfahren zur herstellung von mehlteigwaren sowie produkte hergestellt aus solchen teigwaren unter verwendung von glyzerinoxidase
AT06017416T ATE470356T1 (de) 1997-04-09 1998-04-03 Lipase und verwendung davon zur verbesserung von teigen und backwaren

Family Applications Before (2)

Application Number Title Priority Date Filing Date
AT04075818T ATE331792T1 (de) 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren
AT04075819T ATE331793T1 (de) 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren

Family Applications After (3)

Application Number Title Priority Date Filing Date
AT98913539T ATE272107T1 (de) 1997-04-09 1998-04-03 Lipase und verwendung davon zur verbesserung von teigen und backwaren
AT98913538T ATE220502T1 (de) 1997-04-09 1998-04-03 Verbessertes verfahren zur herstellung von mehlteigwaren sowie produkte hergestellt aus solchen teigwaren unter verwendung von glyzerinoxidase
AT06017416T ATE470356T1 (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) EP1679373A3 (de)
AT (6) ATE331792T1 (de)
AU (2) AU6820798A (de)
DE (7) DE69806586T2 (de)
DK (5) DK0973399T3 (de)
ES (3) ES2350891T3 (de)
WO (2) WO1998044804A1 (de)

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US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
WO1996040935A1 (en) 1995-06-07 1996-12-19 Bioteknologisk Institut Recombinant hexose oxidase, a method of producing same and use of such enzyme
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
US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
NZ309735A (en) 1995-06-07 1998-08-26 Danisco Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough
EP1679373A3 (de) * 1997-04-09 2008-01-23 Danisco A/S Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren
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EP1131416B1 (de) * 1998-11-27 2009-09-02 Novozymes A/S Varianten eines lipolytischen enzyms
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WO2001039602A1 (en) * 1999-12-03 2001-06-07 Danisco A/S Method of improving dough and bread quality
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WO2002055679A2 (en) 2001-01-10 2002-07-18 Novozymes A/S Thermostable lipolytic enzyme variant
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DK1387616T3 (da) 2001-05-18 2007-09-24 Danisco Fremgangsmåde til fremstilling af en dej med et enzym
CA2467415C (en) 2002-01-16 2014-03-11 Novozymes A/S Lipolytic enzyme variants and method for their production
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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
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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
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