MX2018012702A - Composiciones para productos horneados que contienen enzimas lipoliticas y usos de las mismas. - Google Patents

Composiciones para productos horneados que contienen enzimas lipoliticas y usos de las mismas.

Info

Publication number
MX2018012702A
MX2018012702A MX2018012702A MX2018012702A MX2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A
Authority
MX
Mexico
Prior art keywords
compositions
baked products
lipolytic enzymes
products containing
containing lipolytic
Prior art date
Application number
MX2018012702A
Other languages
English (en)
Inventor
Arnaut Filip
Dorgeo Valérie
Shegay Oksana
Dauvrin Thierry
Agache Evelien
Georis Jacques
Dutron Agnès
Original Assignee
Puratos Nv
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 BE2016/5307A external-priority patent/BE1023622B1/nl
Application filed by Puratos Nv filed Critical Puratos Nv
Publication of MX2018012702A publication Critical patent/MX2018012702A/es

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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • 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
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Treatment And Processing Of Natural Fur Or Leather (AREA)

Abstract

La presente invención se refiere a composiciones y métodos para mejorar propiedades de productos horneados, que combina enzimas lipolíticas que tienen relaciones definidas de actividad de fosfolipasa A1 a actividad de fosfolipasa A2.
MX2018012702A 2016-04-29 2017-04-28 Composiciones para productos horneados que contienen enzimas lipoliticas y usos de las mismas. MX2018012702A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
BE2016/5307A BE1023622B1 (nl) 2016-04-29 2016-04-29 Composities voor gebakken producten bevattende lipolytische enzymes en het gebruik ervan
BE201605346 2016-05-18
PCT/EP2017/060144 WO2017186890A1 (en) 2016-04-29 2017-04-28 Compositions for baked products containing lipolytic enzymes and uses thereof

Publications (1)

Publication Number Publication Date
MX2018012702A true MX2018012702A (es) 2019-01-31

Family

ID=58707500

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018012702A MX2018012702A (es) 2016-04-29 2017-04-28 Composiciones para productos horneados que contienen enzimas lipoliticas y usos de las mismas.

Country Status (10)

Country Link
US (1) US20190110484A1 (es)
EP (1) EP3448158A1 (es)
JP (1) JP2019514385A (es)
CN (1) CN109152372A (es)
AU (1) AU2017256768A1 (es)
BR (1) BR112018072030A2 (es)
CA (1) CA3019881A1 (es)
MX (1) MX2018012702A (es)
RU (1) RU2018141488A (es)
WO (1) WO2017186890A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3448989B1 (en) * 2016-04-29 2023-06-07 Puratos N.V. Improved bakery products
AU2018387151B2 (en) * 2017-12-19 2024-05-02 International N&H Denmark Aps Improved enzymatic modification of phospholipids in food

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0305216B1 (en) * 1987-08-28 1995-08-02 Novo Nordisk A/S Recombinant Humicola lipase and process for the production of recombinant humicola lipases
US5869438A (en) * 1990-09-13 1999-02-09 Novo Nordisk A/S Lipase variants
DE69620766T2 (de) * 1995-08-11 2004-11-18 Novozymes A/S Verfahren zur herstellung von polypeptidabkömmlingen
AU7235901A (en) * 2000-07-06 2002-01-21 Novozymes As Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
WO2010142697A1 (en) 2009-06-10 2010-12-16 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
EP3842531A1 (en) * 2012-10-12 2021-06-30 Danisco US Inc. Compositions and method comprising a lipolytic enzyme variant
US20160376576A1 (en) * 2013-12-05 2016-12-29 Nagase Chemtex Corporation Flavor-improving enzyme composition, method for suppressing occurrence of unpleasant odor, and method for manufacturing food with reduced unpleasant odor
WO2015109405A1 (en) * 2014-01-22 2015-07-30 Concordia University Novel cell wall deconstruction enzymes of chaetomium thermophilum, thermomyces stellatus, and corynascus sepedonium, and uses thereof

Also Published As

Publication number Publication date
CN109152372A (zh) 2019-01-04
EP3448158A1 (en) 2019-03-06
JP2019514385A (ja) 2019-06-06
US20190110484A1 (en) 2019-04-18
RU2018141488A (ru) 2020-05-29
CA3019881A1 (en) 2017-11-02
BR112018072030A2 (pt) 2019-02-12
WO2017186890A1 (en) 2017-11-02
AU2017256768A1 (en) 2018-10-25

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