WO2024118096A1 - Cuisson à faible ph avec des variants thermostables de glucoamylase - Google Patents
Cuisson à faible ph avec des variants thermostables de glucoamylase Download PDFInfo
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- WO2024118096A1 WO2024118096A1 PCT/US2022/080659 US2022080659W WO2024118096A1 WO 2024118096 A1 WO2024118096 A1 WO 2024118096A1 US 2022080659 W US2022080659 W US 2022080659W WO 2024118096 A1 WO2024118096 A1 WO 2024118096A1
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Abstract
L'invention concerne des procédés de production d'un produit cuit ou précuit, ledit procédé consistant à : a) fournir une pâte contenant un variant thermostable mature d'une glucoamylase parente identique à au moins 70 % à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7; SEQ ID NO : 8 ou SEQ ID NO : 10 ajouté à raison de 0,01 à 12,40 mg de protéine enzymatique (mgEP) par kg de farine, ladite pâte ayant une valeur de pH dans la plage comprise entre 3,0 et 6,5 ; et b) cuire ou pré-cuire la pâte pour produire un produit cuit ou précuit.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2024118096A1 true WO2024118096A1 (fr) | 2024-06-06 |
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