DK1654355T3 - Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer - Google Patents

Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer

Info

Publication number
DK1654355T3
DK1654355T3 DK04736335.3T DK04736335T DK1654355T3 DK 1654355 T3 DK1654355 T3 DK 1654355T3 DK 04736335 T DK04736335 T DK 04736335T DK 1654355 T3 DK1654355 T3 DK 1654355T3
Authority
DK
Denmark
Prior art keywords
food preparation
polypeptide variants
maltogenic exoamylase
exoamylase activity
variant
Prior art date
Application number
DK04736335.3T
Other languages
English (en)
Inventor
Harm Mulder
Steffen Petersen
Helle Fomsgaard
Robert Veltman
Karsten Matthias Kragh
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
Priority claimed from GB0313754A external-priority patent/GB0313754D0/en
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of DK1654355T3 publication Critical patent/DK1654355T3/da

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
    • C12Y302/0106—Glucan 1,4-alpha-maltotetraohydrolase (3.2.1.60)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Animal Husbandry (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Peptides Or Proteins (AREA)
DK04736335.3T 2003-06-13 2004-06-08 Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer DK1654355T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB0313754A GB0313754D0 (en) 2003-06-13 2003-06-13 Polypeptide
US47950503P 2003-06-19 2003-06-19
PCT/IB2004/002104 WO2004111217A2 (en) 2003-06-13 2004-06-08 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products

Publications (1)

Publication Number Publication Date
DK1654355T3 true DK1654355T3 (da) 2010-08-09

Family

ID=33554152

Family Applications (1)

Application Number Title Priority Date Filing Date
DK04736335.3T DK1654355T3 (da) 2003-06-13 2004-06-08 Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer

Country Status (8)

Country Link
US (2) US7166453B2 (da)
EP (2) EP1654355B1 (da)
AT (1) ATE465251T1 (da)
DE (1) DE602004026733D1 (da)
DK (1) DK1654355T3 (da)
ES (1) ES2342287T3 (da)
PL (1) PL1654355T3 (da)
WO (1) WO2004111217A2 (da)

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US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
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MX2016007636A (es) 2013-12-11 2016-10-13 Dupont Nutrition Biosci Aps Metodo para preparar un producto lacteo que tiene un contenido estable de galactooligosacarido(s).
US10842163B2 (en) 2014-11-07 2020-11-24 Dupont Nutrition Biosciences Aps Recombinant host cell expressing beta-galactosidase and/or transgalactosylating activity deficient in mannanase, cellulase and pectinase
CN109963469A (zh) 2016-11-30 2019-07-02 诺维信公司 烘焙的方法
JP2020508698A (ja) 2017-02-20 2020-03-26 ノボザイムス アクティーゼルスカブ 焼成に使用するための脂肪分解酵素
FI3607097T3 (fi) 2017-04-07 2023-09-11 Dupont Nutrition Biosci Aps BEETA-GALAKTOSIDAASEJA JA LAKTAASEJA ILMAN p-NITROBENTSYYLIESTERASISIVUAKTIIVISUUTTA TUOTTAVIA BACILLUS-ISÄNTÄSOLUJA
EP3641550B1 (en) 2017-06-22 2021-05-05 Novozymes A/S Method for improving dough extensibility using gamma glutamyl transpeptidase
US11834484B2 (en) * 2017-08-29 2023-12-05 Novozymes A/S Bakers's yeast expressing anti-staling/freshness amylases
GB2567010A (en) 2017-10-02 2019-04-03 Univ Strathclyde Apparatus for the rehabilitation, assistance and/or augmentation of arm strength in a user
US20210198643A1 (en) * 2018-05-29 2021-07-01 Basf Se Amylase enzymes
US20210219559A1 (en) 2018-06-04 2021-07-22 Novozymes A/S Solid Enzymatic Article For Use In Baking
US20230147687A1 (en) 2018-06-12 2023-05-11 Novozymes A/S Less Added Sugar in Baked Products
EP4072295A1 (en) 2019-12-09 2022-10-19 Novozymes A/S Baking additive
JP2023547460A (ja) 2020-11-02 2023-11-10 ノボザイムス アクティーゼルスカブ ペニシリウム属（ｐｅｎｉｃｉｌｌｕｍ）からの熱安定性ａｍｇ多様体を有する焼成品及び下焼き品
WO2024088549A1 (en) 2022-10-24 2024-05-02 Novozymes A/S Baking method with thermostable amg variant and alpha-amylase
WO2024088550A1 (en) 2022-10-24 2024-05-02 Novozymes A/S Baking method for pulse protein fortified bread employing thermostable amyloglucosidase variante (ec 3.2.1.3)
WO2024118096A1 (en) 2022-11-30 2024-06-06 Novozymes A/S Baking at low-ph with thermostable glucoamylase variants

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Also Published As

Publication number Publication date
EP1654355B1 (en) 2010-04-21
ES2342287T3 (es) 2010-07-05
PL1654355T3 (pl) 2010-09-30
US7858352B2 (en) 2010-12-28
EP1953223A1 (en) 2008-08-06
US7166453B2 (en) 2007-01-23
US20050037391A1 (en) 2005-02-17
ATE465251T1 (de) 2010-05-15
US20070072270A1 (en) 2007-03-29
EP1654355A2 (en) 2006-05-10
WO2004111217A3 (en) 2005-03-17
DE602004026733D1 (de) 2010-06-02
WO2004111217A2 (en) 2004-12-23

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