ATE447338T1 - Pektinase-behandlung von kartoffelprodukten - Google Patents

Pektinase-behandlung von kartoffelprodukten

Info

Publication number
ATE447338T1
ATE447338T1 AT05007765T AT05007765T ATE447338T1 AT E447338 T1 ATE447338 T1 AT E447338T1 AT 05007765 T AT05007765 T AT 05007765T AT 05007765 T AT05007765 T AT 05007765T AT E447338 T1 ATE447338 T1 AT E447338T1
Authority
AT
Austria
Prior art keywords
potato products
pectinase treatment
potato
pectinase
substance
Prior art date
Application number
AT05007765T
Other languages
English (en)
Inventor
Feng Xu
Lene Venke Kofod
Hans Sejr Olsen
Original Assignee
Novozymes Inc
Novozymes As
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=26068810&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE447338(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes Inc, Novozymes As filed Critical Novozymes Inc
Application granted granted Critical
Publication of ATE447338T1 publication Critical patent/ATE447338T1/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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)
    • 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
    • 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)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • 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)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • 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)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)
    • 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)
    • C12Y302/01133—Glucan 1,4-alpha-maltohydrolase (3.2.1.133), i.e. maltogenic alpha-amylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
AT05007765T 2000-04-14 2001-04-13 Pektinase-behandlung von kartoffelprodukten ATE447338T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200000623 2000-04-14
US70439500A 2000-11-01 2000-11-01

Publications (1)

Publication Number Publication Date
ATE447338T1 true ATE447338T1 (de) 2009-11-15

Family

ID=26068810

Family Applications (1)

Application Number Title Priority Date Filing Date
AT05007765T ATE447338T1 (de) 2000-04-14 2001-04-13 Pektinase-behandlung von kartoffelprodukten

Country Status (6)

Country Link
US (1) US7056544B2 (de)
EP (2) EP1591019B2 (de)
AT (1) ATE447338T1 (de)
AU (1) AU2001255392A1 (de)
DE (1) DE60140385D1 (de)
WO (1) WO2001078524A2 (de)

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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
ES2168236T3 (es) 1997-04-09 2005-04-16 Danisco A/S Utilizacion de lipasa para mejorar las pastas de pan y los productos de panaderia.
US7312062B2 (en) * 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
WO2004039174A2 (en) * 2002-10-30 2004-05-13 Danisco A/S A method of preventing acrylamide formation in a foodstuff
US8163317B2 (en) 2000-11-17 2012-04-24 Danisco A/S Method
JP4409832B2 (ja) * 2001-02-21 2010-02-03 ノボザイムス アクティーゼルスカブ デンプン質食品の製造
BR0209154A (pt) 2001-05-18 2004-07-20 Danisco Processo de preparação de uma massa com uma enzima
WO2003017950A2 (en) * 2001-08-31 2003-03-06 University Of Georgia Research Foundation, Inc. Methods for making pectin-based mixed polymers
ES2223227B1 (es) * 2002-05-31 2006-04-16 Consejo Sup. Investig. Cientificas Secuencia de nucleotidos de maiz codificante de una proteina con actividad transglutaminasa, y su uso.
JP2004089181A (ja) * 2002-07-08 2004-03-25 Ajinomoto Co Inc 食品素材の改質方法
PE20040320A1 (es) * 2002-08-14 2004-06-26 Novozymes As Composicion alimenticia que comprende hidrolizado de proteinas de pescado y metodo para obtenerla
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
US7396670B2 (en) 2002-10-11 2008-07-08 Novozymes A/S Asparaginases and method of preparing a heat-treated product
US20060042020A1 (en) * 2002-12-20 2006-03-02 Novozymes North America, Inc. Treatment of fabrics, fibers, or yarns
DE602004030000D1 (de) 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
US20040224066A1 (en) * 2003-02-26 2004-11-11 Lindsay Robert C. Method for suppressing acrylamide formation
GB0306317D0 (en) * 2003-03-19 2003-04-23 Mccain Foods Gb Ltd Potato based food product
CN1774173A (zh) * 2003-04-15 2006-05-17 诺维信公司 茶制备方法
US6949605B2 (en) * 2003-06-09 2005-09-27 Equistar Chemicals, L.P. Soft touch polyolefin compositions
DE10359316B4 (de) * 2003-12-17 2016-01-14 Lorenz Snack-World Beteiligung GmbH Germany Verfahren zum Erzeugen von Kartoffelprodukten aus einem aus Kartoffeln hergestellten Zwischenprodukt
US20090142445A1 (en) * 2004-01-23 2009-06-04 Novozymes A/S Methods for producing a vegetable product
CA2557078A1 (en) 2004-02-06 2005-08-18 Koninklijke Cooperatie Cosun U.A. Selective withdrawal of reducing sugars during blanching
WO2005082160A1 (en) * 2004-02-26 2005-09-09 Dsm Ip Assets B.V. Novel food production process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
CN1937928B (zh) * 2004-04-05 2010-11-17 味之素株式会社 改善含淀粉食品特性的方法和特性改良剂
CN101052702B (zh) 2004-07-16 2013-01-09 杜邦营养生物科学有限公司 脂肪分解酶及其在食品工业中的应用
EP2258213A2 (de) * 2004-11-17 2010-12-08 Novozymes A/S Verfahren zur Verminderung von Acrylamid
US9149059B2 (en) * 2005-09-23 2015-10-06 Simplot Australia Pty Limited Foodstuff processing
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
CN103120287B (zh) * 2005-10-04 2016-01-20 吉米安仕有限责任公司 制造小吃食品的方法及由此制造的产品
MX355043B (es) 2005-10-04 2018-04-02 Jimmyash Llc Productos alimenticios fritos con contenido de grasa reducido.
WO2008061982A1 (en) * 2006-11-23 2008-05-29 Dsm Ip Assets B.V. Novel method to reduce compounds involved in maillard reactions in thermally processed plant-based food products
PL2106449T3 (pl) * 2007-01-18 2013-02-28 Novozymes As Sposób wytwarzania produktów ziemniaczanych
AU2008272648A1 (en) * 2007-06-29 2009-01-08 Chi's Research Corporation Bioactive raw vegetables
US20100080868A1 (en) * 2008-09-26 2010-04-01 Frito-Lay North America, Inc. Mash Process Offering Better Control
US9179699B2 (en) * 2010-09-17 2015-11-10 Elwha Llc Crispy french fries
US9814255B2 (en) 2012-05-20 2017-11-14 Darco Natural Products Inc. Method for producing purple sweet potato juice and dried powder
TWI680766B (zh) 2013-03-13 2020-01-01 英商梅迪繆思有限公司 吡咯并苯并二氮呯及其共軛物
US20160200500A1 (en) * 2015-01-07 2016-07-14 Lavico Inc. L-Ascorbic Acid Formulations and Methods of Use for Skin Care
CA2994718C (en) 2015-08-03 2021-09-21 Jimmyash Llc Process for the controlled introduction of oil into food products
IT201700105265A1 (it) * 2017-09-20 2019-03-20 Univ Bologna Alma Mater Studiorum Ceppo di lievito utilizzabile per ridurre la quantità di acrilammide in un alimento trattato termicamente
JP7238388B2 (ja) * 2018-12-21 2023-03-14 味の素株式会社 サラダの製造方法
CN113016870A (zh) * 2021-04-03 2021-06-25 江苏康润农业科技发展有限公司 一种防止土豆去皮后变色的加工方法

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Also Published As

Publication number Publication date
EP1591019A1 (de) 2005-11-02
DE60140385D1 (de) 2009-12-17
US20020004085A1 (en) 2002-01-10
WO2001078524A3 (en) 2002-07-25
WO2001078524A2 (en) 2001-10-25
AU2001255392A1 (en) 2001-10-30
EP1276389A2 (de) 2003-01-22
US7056544B2 (en) 2006-06-06
EP1591019B2 (de) 2014-03-12
EP1591019B1 (de) 2009-11-04

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Legal Events

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RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties