ATE272107T1 - Lipase und verwendung davon zur verbesserung von teigen und backwaren - Google Patents

Lipase und verwendung davon zur verbesserung von teigen und backwaren

Info

Publication number
ATE272107T1
ATE272107T1 AT98913539T AT98913539T ATE272107T1 AT E272107 T1 ATE272107 T1 AT E272107T1 AT 98913539 T AT98913539 T AT 98913539T AT 98913539 T AT98913539 T AT 98913539T AT E272107 T1 ATE272107 T1 AT E272107T1
Authority
AT
Austria
Prior art keywords
polypeptide
dough
activity
lipase
retains
Prior art date
Application number
AT98913539T
Other languages
English (en)
Inventor
Charlotte Horsmans Poulsen
Jorn Borch Soe
Preben Rasmussen
Susan Mampusti 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=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE272107(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 ATE272107T1 publication Critical patent/ATE272107T1/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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (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)
AT98913539T 1997-04-09 1998-04-03 Lipase und verwendung davon zur verbesserung von teigen und backwaren ATE272107T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK40097 1997-04-09
PCT/DK1998/000137 WO1998045453A1 (en) 1997-04-09 1998-04-03 Lipase and use of same for improving doughs and baked products

Publications (1)

Publication Number Publication Date
ATE272107T1 true ATE272107T1 (de) 2004-08-15

Family

ID=8093108

Family Applications (6)

Application Number Title Priority Date Filing Date
AT06017416T ATE470356T1 (de) 1997-04-09 1998-04-03 Lipase und verwendung davon 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
AT01204340T ATE280221T1 (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
AT04075818T ATE331792T1 (de) 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren

Family Applications Before (1)

Application Number Title Priority Date Filing Date
AT06017416T ATE470356T1 (de) 1997-04-09 1998-04-03 Lipase und verwendung davon zur verbesserung von teigen und backwaren

Family Applications After (4)

Application Number Title Priority Date Filing Date
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
AT01204340T ATE280221T1 (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
AT04075818T ATE331792T1 (de) 1997-04-09 1998-04-03 Verwendung von lipase zur verbesserung von teigen und backwaren

Country Status (8)

Country Link
US (3) US6406723B1 (de)
EP (8) EP1679373A3 (de)
AT (6) ATE470356T1 (de)
AU (2) AU6820798A (de)
DE (7) DE69806586T2 (de)
DK (5) DK1466980T3 (de)
ES (3) ES2350891T3 (de)
WO (2) WO1998045453A1 (de)

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GB0112226D0 (en) 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
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US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
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