AR080957A1 - Modificacion de salvado - Google Patents

Modificacion de salvado

Info

Publication number
AR080957A1
AR080957A1 ARP110101219A ARP110101219A AR080957A1 AR 080957 A1 AR080957 A1 AR 080957A1 AR P110101219 A ARP110101219 A AR P110101219A AR P110101219 A ARP110101219 A AR P110101219A AR 080957 A1 AR080957 A1 AR 080957A1
Authority
AR
Argentina
Prior art keywords
cereal bran
fraction
water
cell wall
particulate
Prior art date
Application number
ARP110101219A
Other languages
English (en)
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
Application filed by Danisco filed Critical Danisco
Publication of AR080957A1 publication Critical patent/AR080957A1/es

Links

Classifications

    • 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)
    • C12Y302/01008—Endo-1,4-beta-xylanase (3.2.1.8)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • 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)
    • C12Y302/01021—Beta-glucosidase (3.2.1.21)
    • 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)
    • C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)
    • 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)
    • C12Y302/01089—Arabinogalactan endo-beta-1,4-galactanase (3.2.1.89)
    • 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)
    • C12Y302/01091—Cellulose 1,4-beta-cellobiosidase (3.2.1.91)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Reivindicacion 1: Un método para incrementar la capacidad de retencion de agua (WHC) de una fraccion de salvado de cereales, caracterizado porque dicho método comprende los pasos de: a) agregar agua a una fraccion de salvado de cereales particulada para obtener un contenido de agua menor que un 100% (p/p); b) tratar dicha fraccion de salvado de cereales particulada con agua agregada con: una o más enzimas modificadoras de la pared celular; y opcionalmente tratar dicha fraccion de salvado de cereales particulada, de manera simultánea o sucesiva, en cualquier orden, con una o más enzimas adicionales. Reivindicacion 2: El método de acuerdo con la reivindicacion 1, caracterizado porque dicha una o más enzimas modificadoras de la pared celular se selecciona del grupo que consiste de una hemicelulasa, tales como una xilanasa, ácido ferulico esterasas, acetil xilan esterasas y/o una pectinasa, y una celulasa, tales como celobiohidrolasas, endo-glucanasas, una mananasa y una beta-glucanasa.
ARP110101219A 2010-04-09 2011-04-11 Modificacion de salvado AR080957A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10159546 2010-04-09
US32309810P 2010-04-12 2010-04-12

Publications (1)

Publication Number Publication Date
AR080957A1 true AR080957A1 (es) 2012-05-23

Family

ID=42471927

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP110101219A AR080957A1 (es) 2010-04-09 2011-04-11 Modificacion de salvado

Country Status (10)

Country Link
US (1) US9926611B2 (es)
EP (1) EP2555637B1 (es)
JP (2) JP5876470B2 (es)
CN (1) CN102946739A (es)
AR (1) AR080957A1 (es)
AU (1) AU2011237844B2 (es)
BR (1) BR112012025685A2 (es)
CA (1) CA2792177C (es)
MX (1) MX2012011654A (es)
WO (1) WO2011124678A1 (es)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112015000004A2 (pt) * 2012-07-05 2017-06-27 Dsm Ip Assets Bv produtos assados crocantes compreendendo xilanase
JP2014140366A (ja) * 2012-12-28 2014-08-07 Kao Corp 小麦ふすま加工品
CA3130900C (en) 2012-12-28 2023-06-20 Thomas Brown Methods for making spent grain alcoholic and dough-based products
EP3003052A4 (en) * 2013-06-03 2017-01-11 Kellogg Company Process for modification of bran from grains and food usages thereof
US11089788B2 (en) 2014-12-29 2021-08-17 Intercontinental Great Brands Llc Enzymatic bran and germ flavor and texture improvement
CN104605378A (zh) * 2015-03-03 2015-05-13 北京中国科学院老专家技术中心 一种超微麸粉的制备方法
JP2016178893A (ja) * 2015-03-24 2016-10-13 アサヒグループホールディングス株式会社 飼料材料および飼料
CN105112188B (zh) * 2015-10-10 2017-06-30 山东农业大学 一种提高麦芽汁中游离阿魏酸含量的方法
GB201522603D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
BR112018069009B1 (pt) 2016-04-01 2023-03-07 Société Des Produits Nestlé S.A Composição de confeitaria que compreende um material semelhante a farelo de cereal, seu método para obtenção, produto de confeitaria, e usos de partículas e de materiais semelhantes a farelo
AU2017311199B2 (en) 2016-08-09 2021-03-11 Kellanova Cooked food product having reduced acrylamide level
JP6755748B2 (ja) * 2016-08-23 2020-09-16 日東富士製粉株式会社 菓子組成物及び菓子組成物の改良方法
WO2019089992A1 (en) * 2017-11-01 2019-05-09 Glanbia Nutritionals (Ireland) Ltd. Methods for making heat-treated cheeses
BR112020015988A2 (pt) * 2018-03-07 2020-12-15 Société des Produits Nestlé S.A. Composição flavorizante
CN110938665A (zh) * 2018-09-21 2020-03-31 南京农业大学 一种提升冷冻面团品质的阿拉伯木聚糖的生产技术
CN110178871A (zh) * 2019-06-03 2019-08-30 上海市食品研究所 用于制备面包的麦汁溶液及其制备方法和用途
CN112715834B (zh) * 2020-12-29 2022-05-24 中国农业科学院农产品加工研究所 一种小麦糊粉层粉的改性方法及其产品
CN112790326B (zh) * 2021-02-01 2022-11-18 广东省农业科学院蚕业与农产品加工研究所 一种复合酶稳定米糠的方法
CN115413759A (zh) * 2022-09-01 2022-12-02 重庆食尽欢科技有限公司 一种面向高血糖人群的冀紫439黑小麦面条的制作工艺

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5380542A (en) 1992-06-19 1995-01-10 Rhone-Poulenc Specialties Chemical Co. Dietary fiber compositions for use in foods
JPH0670720A (ja) 1992-08-26 1994-03-15 Terumo Corp 食物繊維組成物
JPH11103800A (ja) * 1997-09-30 1999-04-20 Nisshin Flour Milling Co Ltd 微粉砕小麦ふすまの製造方法
SE526999C2 (sv) 2001-02-26 2005-12-06 Biovelop Internat Bv Förfarande för extraktion av cellväggskomponenter och mindre tillgängliga proteiner från cerealiekli väsentligen fria från lösliga föreningar
US7709033B2 (en) * 2001-02-26 2010-05-04 Biovelop International B.V. Process for the fractionation of cereal brans
FR2874930B1 (fr) * 2004-09-03 2008-07-25 Df3 Sarl Sarl Procede d'obtention de fractions issues du son de cereales ainsi que les fractions ainsi obtenues
CN1871942A (zh) * 2005-05-31 2006-12-06 烟台市高新区海越麦芽有限公司 食物纤维素及其制备方法
RU2467574C2 (ru) * 2007-01-16 2012-11-27 Пьюратос Н.В. Хлеб с повышенным содержанием олигосахаридов арабиноксиланов
AR075136A1 (es) * 2009-01-16 2011-03-09 Danisco Generacion enzimatica de oligosacaridos a partir de cereales o de flujos secundarios de cereales

Also Published As

Publication number Publication date
US20130045304A1 (en) 2013-02-21
JP2016047054A (ja) 2016-04-07
CA2792177A1 (en) 2011-10-13
EP2555637B1 (en) 2019-06-12
US9926611B2 (en) 2018-03-27
AU2011237844A1 (en) 2012-09-06
JP2013523139A (ja) 2013-06-17
CA2792177C (en) 2020-12-15
AU2011237844B2 (en) 2015-01-22
CN102946739A (zh) 2013-02-27
WO2011124678A1 (en) 2011-10-13
MX2012011654A (es) 2012-11-29
JP5876470B2 (ja) 2016-03-02
BR112012025685A2 (pt) 2015-09-22
EP2555637A1 (en) 2013-02-13

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