ATE447338T1 - Pektinase-behandlung von kartoffelprodukten - Google Patents

Pektinase-behandlung von kartoffelprodukten

Info

Publication number
ATE447338T1
ATE447338T1 AT05007765T AT05007765T ATE447338T1 AT E447338 T1 ATE447338 T1 AT E447338T1 AT 05007765 T AT05007765 T AT 05007765T AT 05007765 T AT05007765 T AT 05007765T AT E447338 T1 ATE447338 T1 AT E447338T1
Authority
AT
Austria
Prior art keywords
potato products
pectinase treatment
potato
pectinase
substance
Prior art date
Application number
AT05007765T
Other languages
English (en)
Inventor
Feng Xu
Lene Venke Kofod
Hans Sejr Olsen
Original Assignee
Novozymes Inc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26068810&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE447338(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes Inc, Novozymes As filed Critical Novozymes Inc
Application granted granted Critical
Publication of ATE447338T1 publication Critical patent/ATE447338T1/de

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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)
    • 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)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • 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)
    • 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
    • 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)
    • C12Y302/01133—Glucan 1,4-alpha-maltohydrolase (3.2.1.133), i.e. maltogenic alpha-amylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
AT05007765T 2000-04-14 2001-04-13 Pektinase-behandlung von kartoffelprodukten ATE447338T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200000623 2000-04-14
US70439500A 2000-11-01 2000-11-01

Publications (1)

Publication Number Publication Date
ATE447338T1 true ATE447338T1 (de) 2009-11-15

Family

ID=26068810

Family Applications (1)

Application Number Title Priority Date Filing Date
AT05007765T ATE447338T1 (de) 2000-04-14 2001-04-13 Pektinase-behandlung von kartoffelprodukten

Country Status (6)

Country Link
US (1) US7056544B2 (de)
EP (2) EP1276389A2 (de)
AT (1) ATE447338T1 (de)
AU (1) AU2001255392A1 (de)
DE (1) DE60140385D1 (de)
WO (1) WO2001078524A2 (de)

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US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
AU6820698A (en) 1997-04-09 1998-10-30 Danisco A/S Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase
US7312062B2 (en) * 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
US8163317B2 (en) 2000-11-17 2012-04-24 Danisco A/S Method
WO2004039174A2 (en) * 2002-10-30 2004-05-13 Danisco A/S A method of preventing acrylamide formation in a foodstuff
WO2002065854A2 (en) * 2001-02-21 2002-08-29 Novozymes A/S Production of starchy food products
BR0209154A (pt) 2001-05-18 2004-07-20 Danisco Processo de preparação de uma massa com uma enzima
US20040235725A1 (en) * 2001-08-31 2004-11-25 Peter Albersheim Methods for making pectin-based mixed polymers
ES2223227B1 (es) * 2002-05-31 2006-04-16 Consejo Sup. Investig. Cientificas Secuencia de nucleotidos de maiz codificante de una proteina con actividad transglutaminasa, y su uso.
JP2004089181A (ja) * 2002-07-08 2004-03-25 Ajinomoto Co Inc 食品素材の改質方法
PE20040320A1 (es) * 2002-08-14 2004-06-26 Novozymes As Composicion alimenticia que comprende hidrolizado de proteinas de pescado y metodo para obtenerla
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
WO2004032648A1 (en) * 2002-10-11 2004-04-22 Novozymes A/S Method of preparing a heat-treated product
EP1579056A4 (de) * 2002-12-20 2007-04-25 Novozymes North America Inc Behandlung von textilen flächengebilden, fasern oder garnen
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20040224066A1 (en) * 2003-02-26 2004-11-11 Lindsay Robert C. Method for suppressing acrylamide formation
GB0306317D0 (en) * 2003-03-19 2003-04-23 Mccain Foods Gb Ltd Potato based food product
ATE342664T1 (de) * 2003-04-15 2006-11-15 Novozymes As Verfahren zur herstellung von tee
US6949605B2 (en) * 2003-06-09 2005-09-27 Equistar Chemicals, L.P. Soft touch polyolefin compositions
DE10359316B4 (de) * 2003-12-17 2016-01-14 Lorenz Snack-World Beteiligung GmbH Germany Verfahren zum Erzeugen von Kartoffelprodukten aus einem aus Kartoffeln hergestellten Zwischenprodukt
WO2005070220A1 (en) * 2004-01-23 2005-08-04 Novozymes A/S Methods for producing a vegetable product
EP1713351B1 (de) 2004-02-06 2009-07-15 Koninklijke Coöperatie Cosun U.A. Selektive entfernung von reduzierenden zuckern und/oder asparagin während des blanchierens
ES2441171T3 (es) * 2004-02-26 2014-02-03 Dsm Ip Assets B.V. Nuevo procedimiento para la preparación de alimentos que comprende el uso de una asparaginasa
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
JP4475276B2 (ja) * 2004-04-05 2010-06-09 味の素株式会社 澱粉含有食品の物性改良方法及び物性改良剤
CN1984982A (zh) 2004-07-16 2007-06-20 丹尼斯科公司 用酶使油脱胶的方法
CA2588641A1 (en) * 2004-11-17 2006-05-26 Novozymes A/S Process for reducing acrylamide
RU2402236C2 (ru) * 2005-09-23 2010-10-27 Симплот Острелиа Пти Лимитед Переработка пищевых продуктов
MX355043B (es) * 2005-10-04 2018-04-02 Jimmyash Llc Productos alimenticios fritos con contenido de grasa reducido.
DE202006021057U1 (de) * 2005-10-04 2012-05-14 Jamshid Ashourian Snack-Nahrungsmittel
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
US20100112124A1 (en) * 2006-11-23 2010-05-06 Hugo Streekstra Novel method to reduce compounds involved in maillard reactions in thermally processed plant-based food products
EP2106449B1 (de) * 2007-01-18 2012-09-19 Novozymes A/S Verfahren zur herstellung von kartoffelprodukten
MX2010000222A (es) * 2007-06-29 2010-03-08 Chi S Res Corp Vegetales crudos bioactivos.
US20100080868A1 (en) * 2008-09-26 2010-04-01 Frito-Lay North America, Inc. Mash Process Offering Better Control
US9179699B2 (en) * 2010-09-17 2015-11-10 Elwha Llc Crispy french fries
US9814255B2 (en) 2012-05-20 2017-11-14 Darco Natural Products Inc. Method for producing purple sweet potato juice and dried powder
CA2901941C (en) 2013-03-13 2020-04-07 Genentech, Inc. Pyrrolobenzodiazepines and conjugates thereof
US20160200500A1 (en) * 2015-01-07 2016-07-14 Lavico Inc. L-Ascorbic Acid Formulations and Methods of Use for Skin Care
EP3331385B1 (de) 2015-08-03 2025-04-02 JimmyAsh LLC Verfahren zur kontrollierten einführung von öl in nahrungsmittel
IT201700105265A1 (it) * 2017-09-20 2019-03-20 Univ Bologna Alma Mater Studiorum Ceppo di lievito utilizzabile per ridurre la quantità di acrilammide in un alimento trattato termicamente
JP7238388B2 (ja) * 2018-12-21 2023-03-14 味の素株式会社 サラダの製造方法
CN113016870A (zh) * 2021-04-03 2021-06-25 江苏康润农业科技发展有限公司 一种防止土豆去皮后变色的加工方法

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Also Published As

Publication number Publication date
DE60140385D1 (de) 2009-12-17
AU2001255392A1 (en) 2001-10-30
US7056544B2 (en) 2006-06-06
EP1591019A1 (de) 2005-11-02
EP1591019B2 (de) 2014-03-12
WO2001078524A2 (en) 2001-10-25
EP1591019B1 (de) 2009-11-04
WO2001078524A3 (en) 2002-07-25
EP1276389A2 (de) 2003-01-22
US20020004085A1 (en) 2002-01-10

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