AU705710B2 - Use of a pyranose oxidase in baking - Google Patents
Use of a pyranose oxidase in baking Download PDFInfo
- Publication number
- AU705710B2 AU705710B2 AU13660/97A AU1366097A AU705710B2 AU 705710 B2 AU705710 B2 AU 705710B2 AU 13660/97 A AU13660/97 A AU 13660/97A AU 1366097 A AU1366097 A AU 1366097A AU 705710 B2 AU705710 B2 AU 705710B2
- Authority
- AU
- Australia
- Prior art keywords
- dough
- pyranose oxidase
- enzyme
- oxidase enzyme
- pyranose
- 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.)
- Ceased
Links
- 108010001816 pyranose oxidase Proteins 0.000 title claims abstract description 79
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- 108090000790 Enzymes Proteins 0.000 claims description 55
- 229940088598 enzyme Drugs 0.000 claims description 55
- 238000000034 method Methods 0.000 claims description 43
- 235000013312 flour Nutrition 0.000 claims description 32
- 108010068370 Glutens Proteins 0.000 claims description 19
- 235000021312 gluten Nutrition 0.000 claims description 19
- 239000004615 ingredient Substances 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000004382 Amylase Substances 0.000 claims description 6
- 241000222383 Polyporales Species 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
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- 150000001413 amino acids Chemical class 0.000 claims description 4
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- DCNMIDLYWOTSGK-HSUXUTPPSA-N D-glucosone Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)C=O DCNMIDLYWOTSGK-HSUXUTPPSA-N 0.000 description 4
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
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- ZTOJFFHGPLIVKC-YAFCTCPESA-N (2e)-3-ethyl-2-[(z)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound S\1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C/1=N/N=C1/SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-YAFCTCPESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
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- 108091028043 Nucleic acid sequence Proteins 0.000 description 2
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000222357 Trametes hirsuta Species 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
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- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 description 2
- 229940025131 amylases Drugs 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
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- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OXUJMOVHFXVJNM-UHFFFAOYSA-N 2-[2-(6-sulfo-1,3-benzothiazol-2-yl)hydrazinyl]-1,3-benzothiazole-6-sulfonic acid Chemical compound N1C2=CC=C(S(O)(=O)=O)C=C2SC1=NN=C1NC2=CC=C(S(=O)(=O)O)C=C2S1 OXUJMOVHFXVJNM-UHFFFAOYSA-N 0.000 description 1
- ZTOJFFHGPLIVKC-UHFFFAOYSA-N 3-ethyl-2-[(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound S1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C1=NN=C1SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-UHFFFAOYSA-N 0.000 description 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 241000222485 Agaricales Species 0.000 description 1
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- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
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- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
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- 229920001213 Polysorbate 20 Polymers 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
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- 229910001870 ammonium persulfate Inorganic materials 0.000 description 1
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- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
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- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
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- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
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- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000012796 pita bread Nutrition 0.000 description 1
- 229920000223 polyglycerol Chemical class 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
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- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Enzymes And Modification Thereof (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Noodles (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK144795 | 1995-12-20 | ||
| DK1447/95 | 1995-12-20 | ||
| PCT/DK1996/000550 WO1997022257A1 (en) | 1995-12-20 | 1996-12-20 | Use of a pyranose oxidase in baking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU1366097A AU1366097A (en) | 1997-07-14 |
| AU705710B2 true AU705710B2 (en) | 1999-05-27 |
Family
ID=8104927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU13660/97A Ceased AU705710B2 (en) | 1995-12-20 | 1996-12-20 | Use of a pyranose oxidase in baking |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US6039983A (cg-RX-API-DMAC7.html) |
| EP (1) | EP0869716B1 (cg-RX-API-DMAC7.html) |
| CN (1) | CN1073808C (cg-RX-API-DMAC7.html) |
| AT (1) | ATE200848T1 (cg-RX-API-DMAC7.html) |
| AU (1) | AU705710B2 (cg-RX-API-DMAC7.html) |
| CA (1) | CA2234620A1 (cg-RX-API-DMAC7.html) |
| DE (1) | DE69612673T2 (cg-RX-API-DMAC7.html) |
| DK (1) | DK0869716T3 (cg-RX-API-DMAC7.html) |
| IN (1) | IN183383B (cg-RX-API-DMAC7.html) |
| WO (1) | WO1997022257A1 (cg-RX-API-DMAC7.html) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
| AR002301A1 (es) * | 1995-06-07 | 1998-03-11 | Dupont Nutrition Biosci Aps | Un método para producir un polipéptido que tiene actividad hexosa oxidasa polipéptido asi obtenido molecula de dna recombinante alli utilizada celula microbiana que comprende dicha molecula metodos para preparar un producto alimenticio un forraje para animales un producto farmacéutico un producto cosmetico un producto para el cuidado dental y un producto horneado para reducir el contenido de azucar de un producto alimenticio para analizar el contenido de un azucar en una muestra o para preparar |
| AU699331C (en) | 1995-06-07 | 2005-08-25 | Dupont Nutrition Biosciences Aps | A method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 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 |
| US20050287250A1 (en) * | 1995-06-07 | 2005-12-29 | Danisco A/S | Method |
| US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| CA2234620A1 (en) * | 1995-12-20 | 1997-06-26 | Novo Nordisk A/S | Use of a pyranose oxidase in baking |
| WO1999031990A1 (en) * | 1997-12-22 | 1999-07-01 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
| US7060474B1 (en) | 1997-12-22 | 2006-06-13 | Novozymes A/S | Carbohydrate oxidase and use thereof in baking |
| US6165761A (en) * | 1997-12-22 | 2000-12-26 | Novo Nordisk A/S | Carbohydrate oxidase and use thereof in baking |
| DE69939059D1 (de) * | 1998-05-13 | 2008-08-21 | Novozymes Inc | Verfahren zur verwendung von cellobiosedehydrogenase beim backen |
| ES2278800T3 (es) * | 2000-09-28 | 2007-08-16 | Dsm Ip Assets B.V. | Composiciones liquidas mejoradoras del pan. |
| US6482449B2 (en) | 2001-01-26 | 2002-11-19 | Kraft Foods Holdings, Inc. | Enzymatic improvement of pasta processing |
| ES2533469T3 (es) * | 2002-10-11 | 2015-04-10 | Novozymes A/S | Método de preparación de un producto tratado con calor |
| US20040146601A1 (en) * | 2003-01-28 | 2004-07-29 | Oszlanyi Antal G. | Dough conditioner |
| AR044384A1 (es) * | 2003-05-19 | 2005-09-07 | Puratos Nv | Metodo para dar otra forma al pan |
| EP1516536A1 (en) * | 2003-09-22 | 2005-03-23 | Puratos Naamloze Vennootschap | Bakery products comprising carbohydrate oxidase |
| CN100411532C (zh) * | 2005-07-19 | 2008-08-20 | 美晨集团股份有限公司 | 一种食品添加剂 |
| CA2689972C (en) | 2007-06-07 | 2017-02-28 | Novozymes A/S | Method of preparing a dough-based product |
| WO2009130306A1 (en) * | 2008-04-24 | 2009-10-29 | Dsm Ip Assets B.V. | A method for preparing noodles dough with oxidase |
| WO2012010592A1 (en) | 2010-07-21 | 2012-01-26 | Novozymes A/S | Process for preparing a baked product with anti -staling amylase and peptidase |
| JP6728682B2 (ja) * | 2014-01-09 | 2020-07-22 | 味の素株式会社 | 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤 |
| WO2021239950A1 (en) | 2020-05-29 | 2021-12-02 | Novozymes A/S | Method for controlling slime in a pulp or paper making process |
| CA3220135A1 (en) | 2021-06-16 | 2022-12-22 | Novozymes A/S | Method for controlling slime in a pulp or paper making process |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4617190A (en) * | 1984-08-27 | 1986-10-14 | Laclede Professional Products, Inc. | Enzymatic powder milk |
| ATE77203T1 (de) * | 1987-12-21 | 1992-07-15 | Cultor Oy | Methode zur verbesserung von mehlteig. |
| DK69193D0 (cg-RX-API-DMAC7.html) * | 1993-06-11 | 1993-06-11 | Novo Nordisk As | |
| WO1995023515A1 (en) * | 1994-03-02 | 1995-09-08 | Novo Nordisk A/S | Use of xylanase in baking |
| CA2234620A1 (en) * | 1995-12-20 | 1997-06-26 | Novo Nordisk A/S | Use of a pyranose oxidase in baking |
-
1996
- 1996-12-20 CA CA002234620A patent/CA2234620A1/en not_active Abandoned
- 1996-12-20 IN IN2337MA1996 patent/IN183383B/en unknown
- 1996-12-20 CN CN96199200.XA patent/CN1073808C/zh not_active Expired - Fee Related
- 1996-12-20 EP EP96943883A patent/EP0869716B1/en not_active Expired - Lifetime
- 1996-12-20 DK DK96943883T patent/DK0869716T3/da active
- 1996-12-20 WO PCT/DK1996/000550 patent/WO1997022257A1/en not_active Ceased
- 1996-12-20 AT AT96943883T patent/ATE200848T1/de not_active IP Right Cessation
- 1996-12-20 DE DE69612673T patent/DE69612673T2/de not_active Expired - Lifetime
- 1996-12-20 AU AU13660/97A patent/AU705710B2/en not_active Ceased
-
1998
- 1998-04-28 US US09/067,556 patent/US6039983A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| DE69612673D1 (de) | 2001-06-07 |
| DK0869716T3 (da) | 2001-08-13 |
| AU1366097A (en) | 1997-07-14 |
| CA2234620A1 (en) | 1997-06-26 |
| EP0869716B1 (en) | 2001-05-02 |
| CN1205614A (zh) | 1999-01-20 |
| DE69612673T2 (de) | 2001-12-06 |
| EP0869716A1 (en) | 1998-10-14 |
| CN1073808C (zh) | 2001-10-31 |
| WO1997022257A1 (en) | 1997-06-26 |
| US6039983A (en) | 2000-03-21 |
| ATE200848T1 (de) | 2001-05-15 |
| IN183383B (cg-RX-API-DMAC7.html) | 1999-12-11 |
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| PC | Assignment registered |
Owner name: NOVOZYMES A/S Free format text: FORMER OWNER WAS: NOVO NORDISK A/S |
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| MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |