CA3268687A1 - Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3) - Google Patents

Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3)

Info

Publication number
CA3268687A1
CA3268687A1 CA3268687A CA3268687A CA3268687A1 CA 3268687 A1 CA3268687 A1 CA 3268687A1 CA 3268687 A CA3268687 A CA 3268687A CA 3268687 A CA3268687 A CA 3268687A CA 3268687 A1 CA3268687 A1 CA 3268687A1
Authority
CA
Canada
Prior art keywords
variante
baking method
pulse protein
protein fortified
fortified bread
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
CA3268687A
Other languages
English (en)
Inventor
Henrik Lundkvist
Camilla VARMING
Original Assignee
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
Application filed by Novozymes AS filed Critical Novozymes AS
Publication of CA3268687A1 publication Critical patent/CA3268687A1/fr
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A21D2/264—Vegetable 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
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • 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)
    • C12N9/24—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.)
    • 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
    • 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
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/80—Penicillium
    • 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
    • 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)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CA3268687A 2022-10-24 2022-11-30 Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3) Pending CA3268687A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP22203319.3 2022-10-24
EP22203319 2022-10-24
PCT/EP2022/083877 WO2024088550A1 (fr) 2022-10-24 2022-11-30 Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3)

Publications (1)

Publication Number Publication Date
CA3268687A1 true CA3268687A1 (fr) 2024-05-02

Family

ID=83995134

Family Applications (1)

Application Number Title Priority Date Filing Date
CA3268687A Pending CA3268687A1 (fr) 2022-10-24 2022-11-30 Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3)

Country Status (7)

Country Link
EP (1) EP4608148A1 (fr)
JP (1) JP2025536359A (fr)
CN (1) CN120091761A (fr)
AU (1) AU2022483870A1 (fr)
CA (1) CA3268687A1 (fr)
MX (1) MX2025004692A (fr)
WO (1) WO2024088550A1 (fr)

Family Cites Families (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1590432A (en) 1976-07-07 1981-06-03 Novo Industri As Process for the production of an enzyme granulate and the enzyme granuate thus produced
DK263584D0 (da) 1984-05-29 1984-05-29 Novo Industri As Enzymholdige granulater anvendt som detergentadditiver
DE3909096A1 (de) 1989-03-20 1990-09-27 Garabed Antranikian Alpha-amylase
CA2173329C (fr) 1993-10-08 2011-07-12 Henrik Bisgard-Frantzen Variants d'amylase
CA2186592C (fr) 1994-03-29 2008-02-19 Helle Outtrup Amylase alcaline issue d'un bacille
AR000862A1 (es) 1995-02-03 1997-08-06 Novozymes As Variantes de una ó-amilasa madre, un metodo para producir la misma, una estructura de adn y un vector de expresion, una celula transformada por dichaestructura de adn y vector, un aditivo para detergente, composicion detergente, una composicion para lavado de ropa y una composicion para la eliminacion del
JP4047379B2 (ja) 1995-02-03 2008-02-13 ノボザイムス アクティーゼルスカブ 予め決められた性質を有するα−アミラーゼ変異体のデザイン方法
DE69716711T3 (de) 1996-12-09 2010-06-10 Novozymes A/S Verringerung von phosphorhaltigen Substanzen in Speiseölen mit hohem Anteil an nicht-hydratisierbarem Phosphor unter Verwendung einer Phospholipase, eine Phospholipase aus fädenförmigen Pilz, welche eine Phospholipase A und/oder B-Aktivität aufweist
JPH11243844A (ja) * 1998-02-27 1999-09-14 Fuji Oil Co Ltd パン類の製造方法
AR026433A1 (es) 1999-11-10 2003-02-12 Novozymes As Variantes de alfa-amilasa tipo fungamyl
DE10239947A1 (de) 2002-08-30 2004-03-11 Basf Ag Verfahren zur Herstellung von Tetrahydrofuran-Copolymeren
EP2290057A3 (fr) 2003-05-09 2011-08-03 Novozymes A/S Enzymes lipolytiques variants
ES2342287T3 (es) 2003-06-13 2010-07-05 Danisco A/S Polipeptidos de pseudomonas variantes que presentan una actividad de exoamilasa no maltogena y su utilizacion en la preparacion de productos alimenticios.
ES2517245T3 (es) 2003-06-25 2014-11-03 Novozymes A/S Enzimas para el tratamiento de almidón
JP2007526748A (ja) 2003-06-25 2007-09-20 ノボザイムス アクティーゼルスカブ 澱粉加工用酵素
US7371552B2 (en) 2003-07-07 2008-05-13 Danisco A/S Polypeptide
JP2005160379A (ja) * 2003-12-02 2005-06-23 Torigoe Flour Milling Co Ltd 饅頭の製造方法
SE0401842D0 (sv) 2004-07-12 2004-07-12 Dizlin Medical Design Ab Infusion and injection solution of levodopa
EP1794291B1 (fr) 2004-09-24 2012-11-14 Novozymes A/S Procede de preparation d'un produit a base de pate
EP1831388A1 (fr) 2004-12-22 2007-09-12 Novozymes A/S Procede relatif a de l'amidon
ES2543131T3 (es) 2004-12-22 2015-08-14 Novozymes North America, Inc. Enzimas para tratamiento de almidón
ES2644745T3 (es) 2006-06-19 2017-11-30 Dupont Nutrition Biosciences Aps Polipéptido
WO2008148845A2 (fr) 2007-06-07 2008-12-11 Novozymes A/S Procédé de préparation d'un produit à base de pâte
EP2432875B1 (fr) 2009-05-19 2016-09-07 DuPont Nutrition Biosciences ApS Polypeptides d'amylase
WO2011026877A1 (fr) * 2009-09-03 2011-03-10 Dsm Ip Assets B.V. Composition d'enzymes de boulangerie et pâtisserie comme produit de remplacement du ssl
CA2840962C (fr) 2011-07-06 2021-04-13 Novozymes A/S Variants d'alpha-amylase et polynucleotides codant ces variants
CA2850070A1 (fr) * 2011-09-30 2013-04-04 Novozymes A/S Polypeptides a activite alpha-amylase et polynucleotides codant pour ceux-ci
WO2014161876A1 (fr) 2013-04-05 2014-10-09 Novozymes A/S Procédé de production de produit cuit avec une alpha-amylase, une lipase et une phospholipase
AU2020450434A1 (en) 2020-05-29 2022-12-01 Novozymes A/S Pulse and/or legume protein-fortified doughs and baked goods comprising lipase
AU2021372822A1 (en) * 2020-11-02 2023-06-01 Novozymes A/S Baked and par-baked products with thermostable amg variants from penicillium
EP4071242A1 (fr) 2021-04-06 2022-10-12 DuPont Nutrition Biosciences ApS Polypeptides amylase présentant des propriétés améliorées

Also Published As

Publication number Publication date
AU2022483870A1 (en) 2025-04-10
EP4608148A1 (fr) 2025-09-03
MX2025004692A (es) 2025-05-02
CN120091761A (zh) 2025-06-03
JP2025536359A (ja) 2025-11-05
WO2024088550A1 (fr) 2024-05-02

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