ATE296876T1 - Nichtmaltogene exoamylasen, sowie deren verwendung zur verzögerung der retrogradation von stärke - Google Patents

Nichtmaltogene exoamylasen, sowie deren verwendung zur verzögerung der retrogradation von stärke

Info

Publication number
ATE296876T1
ATE296876T1 AT99910629T AT99910629T ATE296876T1 AT E296876 T1 ATE296876 T1 AT E296876T1 AT 99910629 T AT99910629 T AT 99910629T AT 99910629 T AT99910629 T AT 99910629T AT E296876 T1 ATE296876 T1 AT E296876T1
Authority
AT
Austria
Prior art keywords
starch
retrogradation
delaying
maltogenic exoamylases
maltogenic
Prior art date
Application number
AT99910629T
Other languages
English (en)
Inventor
Karsten M Kragh
Bjarne Larsen
Preben Rasmussen
Lene Duedahl-Olesen
Wolfgang Zimmermann
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
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of ATE296876T1 publication Critical patent/ATE296876T1/de

Links

Classifications

    • 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)
    • 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
    • C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D2/267—Microbial 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Addition Polymer Or Copolymer, Post-Treatments, Or Chemical Modifications (AREA)
  • Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
  • Biological Depolymerization Polymers (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
AT99910629T 1998-04-01 1999-03-30 Nichtmaltogene exoamylasen, sowie deren verwendung zur verzögerung der retrogradation von stärke ATE296876T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK45798 1998-04-01
PCT/IB1999/000649 WO1999050399A2 (en) 1998-04-01 1999-03-30 Non-maltogenic exoamylases and their use in retarding retrogradation of starch

Publications (1)

Publication Number Publication Date
ATE296876T1 true ATE296876T1 (de) 2005-06-15

Family

ID=8093778

Family Applications (1)

Application Number Title Priority Date Filing Date
AT99910629T ATE296876T1 (de) 1998-04-01 1999-03-30 Nichtmaltogene exoamylasen, sowie deren verwendung zur verzögerung der retrogradation von stärke

Country Status (17)

Country Link
US (2) US6667065B1 (de)
EP (1) EP1068302B1 (de)
JP (2) JP2002509720A (de)
KR (1) KR100630277B1 (de)
CN (1) CN100390277C (de)
AT (1) ATE296876T1 (de)
AU (1) AU763250C (de)
BR (1) BR9909280A (de)
CA (1) CA2326442C (de)
DE (1) DE69925586T2 (de)
DK (1) DK1068302T3 (de)
ES (1) ES2241267T3 (de)
NZ (1) NZ506892A (de)
PT (1) PT1068302E (de)
RU (1) RU2225118C2 (de)
WO (1) WO1999050399A2 (de)
ZA (1) ZA200004817B (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
US8178090B2 (en) * 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
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US7488501B2 (en) * 2002-07-12 2009-02-10 The Texas A&M University System Enzymatic process for generation of foods, feedstuffs and ingredients therefor
DE602004030000D1 (de) 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
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DE602004026733D1 (de) 2003-06-13 2010-06-02 Danisco Pseudomonas-polypeptidvarianten mit einer nicht maltogenen exoamylaseaktivität und ihre verwendung bei der herstellung von lebensmittelprodukten
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WO2006063594A1 (en) 2004-12-15 2006-06-22 Novozymes A/S Alkaline bacillus amylase
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AU2006268418A1 (en) * 2005-07-07 2007-01-18 Danisco A/S Modified amylase from pseudomonas saccharophilia
US8030050B2 (en) 2005-07-07 2011-10-04 Danisco A/S Modified amylases from Pseudomonas species
US20070148318A1 (en) * 2005-12-22 2007-06-28 Rubio Felipe A Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
ES2644745T3 (es) 2006-06-19 2017-11-30 Dupont Nutrition Biosciences Aps Polipéptido
RU2352120C1 (ru) * 2007-07-25 2009-04-20 Виктор Александрович Грибов Способ приготовления композиции теста из муки рисовой и пшеничной (варианты) и композиция теста, полученная этим способом (варианты)
DK2554666T3 (en) 2008-01-02 2015-11-02 Danisco Us Inc PROCEDURE FOR OBTAINING ETHANOL WITHOUT glucoamylase USING PSEUDOMONAS saccharophila G4 amylase AND VARIATIONS THEREOF
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
MX2011006166A (es) 2008-12-15 2011-10-10 Danisco Inc Alfa-amilasas hibridas.
WO2010134035A1 (en) 2009-05-19 2010-11-25 Danisco A/S Use
MX2011011911A (es) 2009-05-19 2011-12-08 Danisco Polipeptidos de amilasa.
WO2011120993A1 (en) 2010-03-29 2011-10-06 Danisco A/S Polypeptides having transgalactosylating activity
US10390538B2 (en) * 2010-07-21 2019-08-27 Novozymes A/S Process for preparing a baked product with anti-staling amylase and peptidase
US10433563B2 (en) 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
BR112014015751A2 (pt) 2011-12-26 2017-06-13 Dupont Nutrition Biosci Aps método, processo, composição e utilização
WO2013160370A1 (en) 2012-04-25 2013-10-31 Novozymes A/S Method of baking
WO2013182686A1 (en) 2012-06-08 2013-12-12 Dupont Nutrition Biosciences Aps Polypeptides having transgalactosylating activity
TR201818734T4 (tr) 2012-06-27 2019-01-21 Novozymes As Pirinç pişirme usulü.
EP3446569A1 (de) 2013-12-11 2019-02-27 DuPont Nutrition Biosciences ApS Verfahren zur herstellung eines milchproduktes mit stabilem gehalt an galacto-oligosaccharid(en)
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
DK3214942T3 (da) 2014-11-07 2021-05-25 Dupont Nutrition Biosci Aps Rekombinant værtscelle, der udtrykker beta-galactosidase- og/eller transgalactosyleringsaktivitet, der er deficient i mannanase, cellulase og pektinase
MX2019006122A (es) 2016-11-30 2019-08-14 Novozymes As Metodo de hornear.
US11051520B2 (en) 2017-02-20 2021-07-06 Novozymes A/S Lipolytic enzyme for use in baking
KR101974599B1 (ko) 2017-03-24 2019-05-07 한국식품연구원 락토바실러스 플란타룸을 이용한 전분 노화 억제 방법
JP7149930B2 (ja) * 2017-03-27 2022-10-07 ナガセケムテックス株式会社 パンの品質改良剤及び／又は品質改良組成物
EP3607097B1 (de) 2017-04-07 2023-06-21 DuPont Nutrition Biosciences ApS Bacillus-wirtszellen, welche beta-galactosidasen und lactasen in abwesenheit von p-nitrobenzylesterase nebenaktivität produzieren
US20200196617A1 (en) 2017-06-22 2020-06-25 Novozymes A/S Dough Relaxation Using Gamma Glutamyl Transpeptidase
CN111132553A (zh) * 2017-08-29 2020-05-08 诺维信公司 表达抗老化/保鲜淀粉酶的面包酵母
EP3461350A1 (de) 2017-09-28 2019-04-03 DuPont Nutrition Biosciences ApS Lebensmittelzusammensetzung mit erhöhter lagerstabilität
CN119896244A (zh) 2018-06-04 2025-04-29 诺维信公司 用于在烘焙中使用的固体酶促制品
EP3806642A1 (de) 2018-06-12 2021-04-21 Novozymes A/S Geringerer zuckerzusatz in backwaren
KR102095030B1 (ko) 2018-09-10 2020-03-31 한림대학교 산학협력단 락토바실러스 플란타룸을 이용한 LpMA의 최적 생산 방법
JP7660354B2 (ja) 2019-10-31 2025-04-11 ナガセヴィータ株式会社 穀物加工食品用の防カビ剤
CN114929022A (zh) 2019-12-09 2022-08-19 诺维信公司 烘焙添加剂
EP3904525A1 (de) 2020-04-27 2021-11-03 Kutzner, Christoph Fusionspolypeptide für die zielpeptid-produktion
US20230404088A1 (en) 2020-09-21 2023-12-21 Dupont Nutrition Biosciences Aps Combination of nonmaltogenic exoamylase and glucoamylase for improving bread resilience and reducing amount of added sugars
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
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CN116179627B (zh) * 2022-12-14 2026-02-06 齐鲁工业大学(山东省科学院) 用于替代羟丙基二淀粉磷酸酯的改性淀粉的绿色制备方法
CN117859652B (zh) * 2024-03-12 2024-06-18 云南植虫药生物科技有限公司 滇橄榄组培快繁育苗方法及应用
CN119591730B (zh) * 2024-09-02 2025-10-10 江南大学 一种利用中高聚合度线性糖链调控淀粉回生的方法

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Also Published As

Publication number Publication date
JP2011015688A (ja) 2011-01-27
JP5385228B2 (ja) 2014-01-08
AU2953099A (en) 1999-10-18
NZ506892A (en) 2003-11-28
KR20010042255A (ko) 2001-05-25
DK1068302T3 (da) 2005-10-03
WO1999050399A2 (en) 1999-10-07
US6667065B1 (en) 2003-12-23
ZA200004817B (en) 2001-05-30
CA2326442A1 (en) 1999-10-07
CN100390277C (zh) 2008-05-28
EP1068302A2 (de) 2001-01-17
EP1068302B1 (de) 2005-06-01
CA2326442C (en) 2010-05-18
ES2241267T3 (es) 2005-10-16
RU2225118C2 (ru) 2004-03-10
PT1068302E (pt) 2005-10-31
BR9909280A (pt) 2000-11-21
DE69925586T2 (de) 2005-10-27
KR100630277B1 (ko) 2006-09-29
CN1303427A (zh) 2001-07-11
DE69925586D1 (de) 2005-07-07
US6890572B2 (en) 2005-05-10
AU763250C (en) 2004-02-12
AU763250B2 (en) 2003-07-17
US20040043109A1 (en) 2004-03-04
JP2002509720A (ja) 2002-04-02
WO1999050399A3 (en) 1999-12-23

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