AU2022456112A1 - Method for preparing steamed flour-based products by using a thermostable glucoamylase - Google Patents

Method for preparing steamed flour-based products by using a thermostable glucoamylase Download PDF

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Publication number
AU2022456112A1
AU2022456112A1 AU2022456112A AU2022456112A AU2022456112A1 AU 2022456112 A1 AU2022456112 A1 AU 2022456112A1 AU 2022456112 A AU2022456112 A AU 2022456112A AU 2022456112 A AU2022456112 A AU 2022456112A AU 2022456112 A1 AU2022456112 A1 AU 2022456112A1
Authority
AU
Australia
Prior art keywords
flour
steamed
seq
glucoamylase
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
AU2022456112A
Other languages
English (en)
Inventor
Liyan Huang
Yazhen WANG
Qing Xu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
Original Assignee
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
Application filed by Novozymes AS filed Critical Novozymes AS
Publication of AU2022456112A1 publication Critical patent/AU2022456112A1/en
Pending legal-status Critical Current

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Classifications

    • 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
    • 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
    • A21D13/06—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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D8/06—Baking processes
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)
AU2022456112A 2022-04-24 2022-11-30 Method for preparing steamed flour-based products by using a thermostable glucoamylase Pending AU2022456112A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CN2022088680 2022-04-24
CNPCT/CN2022/088680 2022-04-24
PCT/EP2022/083874 WO2023208403A1 (en) 2022-04-24 2022-11-30 Method for preparing steamed flour-based products by using a thermostable glucoamylase

Publications (1)

Publication Number Publication Date
AU2022456112A1 true AU2022456112A1 (en) 2024-10-17

Family

ID=84604281

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2022456112A Pending AU2022456112A1 (en) 2022-04-24 2022-11-30 Method for preparing steamed flour-based products by using a thermostable glucoamylase

Country Status (8)

Country Link
US (1) US20250248410A1 (https=)
EP (1) EP4514136A1 (https=)
JP (1) JP2025514825A (https=)
CN (1) CN119072237A (https=)
AU (1) AU2022456112A1 (https=)
CA (1) CA3255647A1 (https=)
MX (1) MX2024012749A (https=)
WO (1) WO2023208403A1 (https=)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
WO2011039324A1 (en) 2009-09-30 2011-04-07 Novozymes A/S Steamed bread preparation methods and steamed bread improving compositions
WO2011127802A1 (en) * 2010-04-14 2011-10-20 Novozymes A/S Polypeptides having glucoamylase activity and polynucleotides encoding same
US20140037790A1 (en) * 2011-02-28 2014-02-06 Amano Enzyme Inc. Steamed bun quality improving agent and use thereof
ES2935920T3 (es) * 2012-03-30 2023-03-13 Novozymes North America Inc Procesos de elaboración de productos de fermentación
CN106659168A (zh) * 2014-07-08 2017-05-10 卡拉万成分股份有限公司 产生糖和结构改善的焙烤方法和由该方法形成的产品
WO2019231944A2 (en) * 2018-05-31 2019-12-05 Novozymes A/S Processes for enhancing yeast growth and productivity

Also Published As

Publication number Publication date
US20250248410A1 (en) 2025-08-07
EP4514136A1 (en) 2025-03-05
JP2025514825A (ja) 2025-05-09
MX2024012749A (es) 2024-11-08
CN119072237A (zh) 2024-12-03
WO2023208403A1 (en) 2023-11-02
CA3255647A1 (en) 2023-11-02

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