DK1654355T3 - Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer - Google Patents

Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer

Info

Publication number
DK1654355T3
DK1654355T3 DK04736335.3T DK04736335T DK1654355T3 DK 1654355 T3 DK1654355 T3 DK 1654355T3 DK 04736335 T DK04736335 T DK 04736335T DK 1654355 T3 DK1654355 T3 DK 1654355T3
Authority
DK
Denmark
Prior art keywords
food preparation
polypeptide variants
maltogenic exoamylase
exoamylase activity
variant
Prior art date
Application number
DK04736335.3T
Other languages
English (en)
Inventor
Harm Mulder
Steffen Petersen
Helle Fomsgaard
Robert Veltman
Karsten Matthias Kragh
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
Priority claimed from GB0313754A external-priority patent/GB0313754D0/en
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of DK1654355T3 publication Critical patent/DK1654355T3/da

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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
    • C12Y302/0106—Glucan 1,4-alpha-maltotetraohydrolase (3.2.1.60)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Medicinal Chemistry (AREA)
  • Animal Husbandry (AREA)
  • Nutrition Science (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Peptides Or Proteins (AREA)
DK04736335.3T 2003-06-13 2004-06-08 Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer DK1654355T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB0313754A GB0313754D0 (en) 2003-06-13 2003-06-13 Polypeptide
US47950503P 2003-06-19 2003-06-19
PCT/IB2004/002104 WO2004111217A2 (en) 2003-06-13 2004-06-08 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products

Publications (1)

Publication Number Publication Date
DK1654355T3 true DK1654355T3 (da) 2010-08-09

Family

ID=33554152

Family Applications (1)

Application Number Title Priority Date Filing Date
DK04736335.3T DK1654355T3 (da) 2003-06-13 2004-06-08 Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer

Country Status (8)

Country Link
US (2) US7166453B2 (da)
EP (2) EP1654355B1 (da)
AT (1) ATE465251T1 (da)
DE (1) DE602004026733D1 (da)
DK (1) DK1654355T3 (da)
ES (1) ES2342287T3 (da)
PL (1) PL1654355T3 (da)
WO (1) WO2004111217A2 (da)

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WO2018234382A1 (en) 2017-06-22 2018-12-27 Novozymes A/S Dough relaxation using gamma glutamyl transpeptidase
AU2018322748B2 (en) * 2017-08-29 2024-05-02 Novozymes A/S Baker's yeast expressing anti-staling/freshness amylases
GB2567010A (en) 2017-10-02 2019-04-03 Univ Strathclyde Apparatus for the rehabilitation, assistance and/or augmentation of arm strength in a user
CN112384616B (zh) * 2018-05-29 2024-09-03 巴斯夫欧洲公司 淀粉酶
MX2020012936A (es) 2018-06-04 2021-02-15 Novozymes As Articulo enzimatico solido para su uso en horneado.
WO2019238423A1 (en) 2018-06-12 2019-12-19 Novozymes A/S Less added sugar in baked products
WO2021116198A1 (en) 2019-12-09 2021-06-17 Novozymes A/S Baking additive
CN122439711A (zh) 2020-11-02 2026-07-24 诺维信公司 具有来自青霉属的热稳定amg变体的烘焙和部分烘焙产品
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Also Published As

Publication number Publication date
US20070072270A1 (en) 2007-03-29
EP1654355B1 (en) 2010-04-21
ES2342287T3 (es) 2010-07-05
EP1654355A2 (en) 2006-05-10
EP1953223A1 (en) 2008-08-06
PL1654355T3 (pl) 2010-09-30
ATE465251T1 (de) 2010-05-15
WO2004111217A3 (en) 2005-03-17
US7166453B2 (en) 2007-01-23
US20050037391A1 (en) 2005-02-17
WO2004111217A2 (en) 2004-12-23
US7858352B2 (en) 2010-12-28
DE602004026733D1 (de) 2010-06-02

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