CN120091761A - 采用热稳定淀粉葡糖苷酶变体（ec 3.2.1.3）的豆类蛋白质强化面包的烘焙方法 - Google Patents

采用热稳定淀粉葡糖苷酶变体（ec 3.2.1.3）的豆类蛋白质强化面包的烘焙方法 Download PDF

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Publication number
CN120091761A
CN120091761A CN202280101253.0A CN202280101253A CN120091761A CN 120091761 A CN120091761 A CN 120091761A CN 202280101253 A CN202280101253 A CN 202280101253A CN 120091761 A CN120091761 A CN 120091761A
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CN
China
Prior art keywords
seq
legume
amino acid
added
dough
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
CN202280101253.0A
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English (en)
Chinese (zh)
Inventor
H·伦德奎斯特
C·瓦尔明
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Novozymes AS
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Novozymes AS
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Publication of CN120091761A publication Critical patent/CN120091761A/zh
Pending legal-status Critical Current

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    • 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)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CN202280101253.0A 2022-10-24 2022-11-30 采用热稳定淀粉葡糖苷酶变体（ec 3.2.1.3）的豆类蛋白质强化面包的烘焙方法 Pending CN120091761A (zh)

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
CN120091761A true CN120091761A (zh) 2025-06-03

Family

ID=83995134

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202280101253.0A Pending CN120091761A (zh) 2022-10-24 2022-11-30 采用热稳定淀粉葡糖苷酶变体（ec 3.2.1.3）的豆类蛋白质强化面包的烘焙方法

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
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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
US5824531A (en) 1994-03-29 1998-10-20 Novid Nordisk Alkaline bacilus amylase
KR100511499B1 (ko) 1995-02-03 2005-12-21 노보자임스 에이/에스 소정 특성을 가지는 알파-아밀라제 돌연변이체를 디자인하는 방법
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
JP3824174B2 (ja) 1996-12-09 2006-09-20 ノボザイムス アクティーゼルスカブ ホスホリパーゼの使用による高い量の非水和性リンを含む食用油中のリン含有成分の減少、ホスホリパーゼａおよび／またはｂ活性を有する糸状菌からのホスホリパーゼ
JPH11243844A (ja) * 1998-02-27 1999-09-14 Fuji Oil Co Ltd パン類の製造方法
AU1269601A (en) 1999-11-10 2001-06-06 Novozymes A/S Fungamyl-like alpha-amylase variants
DE10239947A1 (de) 2002-08-30 2004-03-11 Basf Ag Verfahren zur Herstellung von Tetrahydrofuran-Copolymeren
CA2523400C (fr) 2003-05-09 2015-03-17 Novozymes A/S Enzymes lipolytiques variants
DK1654355T3 (da) 2003-06-13 2010-08-09 Danisco Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer
ES2383366T3 (es) 2003-06-25 2012-06-20 Novozymes A/S Enzimas para el tratamiento de almidón
WO2005003311A2 (fr) 2003-06-25 2005-01-13 Novozymes A/S Enzymes de traitement d'amidon
CA2536376A1 (fr) 2003-07-07 2005-01-27 Genencor International, Inc. Polypeptides d'amylase exospecifiques, acides nucleiques codant lesdits polypeptides et leurs utilisations
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
DK1794291T3 (da) 2004-09-24 2013-03-04 Novozymes As Fremgangsmåde til fremstilling af et dejbaseret produkt
EP1831388A1 (fr) 2004-12-22 2007-09-12 Novozymes A/S Procede relatif a de l'amidon
EP1831384B1 (fr) 2004-12-22 2015-08-12 Novozymes A/S Polypeptides presentant l'activite d'une glucoamylase, et polynucleotides encodant ces polypeptides
CN101528769B (zh) 2006-06-19 2015-09-30 杜邦营养生物科学有限公司 多肽
WO2008148845A2 (fr) 2007-06-07 2008-12-11 Novozymes A/S Procédé de préparation d'un produit à base de pâte
DK3133154T3 (en) 2009-05-19 2019-01-28 Dupont Nutrition Biosci Aps AMYLASE POLYPEPTIDER
BR112012004946A2 (pt) * 2009-09-03 2015-09-01 Dsm Ip Assets Bv Composição de enzima de panificação para substituir 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
DK2981170T3 (da) 2013-04-05 2020-02-17 Novozymes As Fremgangsmåde til fremstilling af et bagt produkt med alfa-amylase, lipase og phospholipase
CA3183623A1 (fr) 2020-05-29 2021-12-02 Novozymes A/S Pates enrichies en proteines de legume sec et/ou de legumineuses et produits cuits comprenant une 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
WO2024088550A1 (fr) 2024-05-02
EP4608148A1 (fr) 2025-09-03
MX2025004692A (es) 2025-05-02
CA3268687A1 (fr) 2024-05-02
JP2025536359A (ja) 2025-11-05
AU2022483870A1 (en) 2025-04-10

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