BE901138A - ENZYME AND COMPOSITION OF PENTOSAN-DEGRADING ENZYMES, PROCESSES FOR OBTAINING AND APPLYING THE SAME. - Google Patents

ENZYME AND COMPOSITION OF PENTOSAN-DEGRADING ENZYMES, PROCESSES FOR OBTAINING AND APPLYING THE SAME.

Info

Publication number
BE901138A
BE901138A BE0/214061A BE214061A BE901138A BE 901138 A BE901138 A BE 901138A BE 0/214061 A BE0/214061 A BE 0/214061A BE 214061 A BE214061 A BE 214061A BE 901138 A BE901138 A BE 901138A
Authority
BE
Belgium
Prior art keywords
obtaining
composition
enzyme
pentosan
processes
Prior art date
Application number
BE0/214061A
Other languages
French (fr)
Original Assignee
Glaxo Group Ltd
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 GB838331719A external-priority patent/GB8331719D0/en
Priority claimed from GB848405323A external-priority patent/GB8405323D0/en
Application filed by Glaxo Group Ltd filed Critical Glaxo Group Ltd
Publication of BE901138A publication Critical patent/BE901138A/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/16—Removing unwanted substances
    • A23F5/163—Removing unwanted substances using enzymes or 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
    • A23L7/104—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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C9/00—Methods specially adapted for the making of beerwort
    • 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
    • C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
    • C12N9/244—Endo-1,3(4)-beta-glucanase (3.2.1.6)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • 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)
    • C12Y302/01006—Endo-1,3(4)-beta-glucanase (3.2.1.6)
    • 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)
    • C12Y302/01073—Licheninase (3.2.1.73)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)

Abstract

L'invention concerne une composition d'enzyme présentant une activité de pentosanase, en particulier à des températures élevées, et son procédé d'obtention, La composition est préparée par fermentation de Talaromyces emersonie, en particulier de la souche IMI 116815, et éventuellement par des moyens d'augmentation de l'activité de pentosanase par rapport à d'autres activités enzymatiques. Applications à la cuisson du pain, à la fabrication de l'amidon, à la production de fourrages ensilés mixtes et d'aliments pour animaux, à l'extraction du thé et du café, etc.The invention relates to an enzyme composition exhibiting pentosanase activity, in particular at high temperatures, and to the process for obtaining it. The composition is prepared by fermentation of Talaromyces emersonie, in particular of the strain IMI 116815, and optionally by means for increasing the activity of pentosanase compared to other enzymatic activities. Applications for baking bread, making starch, producing mixed silage and animal feed, extracting tea and coffee, etc.

BE0/214061A 1983-11-28 1984-11-27 ENZYME AND COMPOSITION OF PENTOSAN-DEGRADING ENZYMES, PROCESSES FOR OBTAINING AND APPLYING THE SAME. BE901138A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB838331719A GB8331719D0 (en) 1983-11-28 1983-11-28 Biochemical process
GB848405323A GB8405323D0 (en) 1984-02-29 1984-02-29 Biochemical process

Publications (1)

Publication Number Publication Date
BE901138A true BE901138A (en) 1985-05-28

Family

ID=26287047

Family Applications (1)

Application Number Title Priority Date Filing Date
BE0/214061A BE901138A (en) 1983-11-28 1984-11-27 ENZYME AND COMPOSITION OF PENTOSAN-DEGRADING ENZYMES, PROCESSES FOR OBTAINING AND APPLYING THE SAME.

Country Status (8)

Country Link
BE (1) BE901138A (en)
CA (1) CA1226835A (en)
DE (1) DE3443204A1 (en)
DK (1) DK560884A (en)
FR (1) FR2555602B1 (en)
GB (1) GB2150933B (en)
IT (1) IT1178263B (en)
NL (1) NL8403600A (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI87577C (en) * 1985-12-03 1993-01-25 Gist Brocades Nv FOERFARANDE FOER FRAMSTAELLNING AV VOERT OCH OEL MED FOERBAETTRAD FILTRERBARHET OCH / ELLER LAEGRE Viscosite
CA1272150A (en) * 1985-12-03 1990-07-31 Paul Ducroo Production of glucose syrups and purified starches from wheat and other cereal starches containing pentosans
US5200215A (en) * 1988-04-20 1993-04-06 Nabisco, Inc. Enzyme treated low moisture content comestible products
FI884668A (en) * 1988-10-11 1990-04-12 Suomen Sokeri Oy FOERFARANDE FOER FOERBAETTRANDE AV FRAMSTAELLNINGSPROCESSEN HOS TORRA SAEDESPRODUKTER MED HJAELP AV ENZYMBEHANDLING.
US5176927A (en) * 1988-10-11 1993-01-05 Cultor Ltd. Method of improving the production process of dry cereal products by enzyme addition
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
NL9001388A (en) * 1990-06-19 1992-01-16 Unilever Nv RECOMBINANT DNA, CELL CONTAINING DERIVED DNA, ENZYME FOR WHICH THE RECOMBINANT CODES DNA AND USES THEREOF.
US5108764A (en) * 1990-09-07 1992-04-28 Nabisco Brands, Inc. Production of crackers with reduced or no added fat
AU720139B2 (en) * 1996-08-05 2000-05-25 Syngenta Mogen Bv Improved process for the production of alcoholic beverages using maltseed
IES20060090A2 (en) * 2006-02-10 2007-06-13 Nat Univ Ireland Talaromyces emersonii enzyme systems
CN109699766A (en) * 2017-10-25 2019-05-03 勐海茶业有限责任公司 The method for preparing fermented tea, the fermented tea prepared with this method and its application
CN111534685B (en) * 2020-05-27 2020-12-08 中国安全生产科学研究院 Method for treating complex sulfide concentrate
EP4285728A1 (en) * 2022-05-31 2023-12-06 Kerry Group Services International Limited Dough composition comprising non-starch polysaccharide degrading enzymes

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2821501A (en) * 1953-12-08 1958-01-28 Ca Nat Research Council Recovery of starch
BE713108A (en) * 1967-04-03 1968-10-02
BE795716A (en) * 1972-02-22 1973-08-21 Glaxo Lab Ltd THERMOSTABLE ENZYMATIC COMPOSITIONS

Also Published As

Publication number Publication date
DK560884A (en) 1985-05-29
FR2555602B1 (en) 1990-05-11
CA1226835A (en) 1987-09-15
DE3443204A1 (en) 1985-08-29
NL8403600A (en) 1985-06-17
IT8449212A1 (en) 1986-05-27
DK560884D0 (en) 1984-11-27
IT8449212A0 (en) 1984-11-27
FR2555602A1 (en) 1985-05-31
GB8429910D0 (en) 1985-01-03
GB2150933B (en) 1987-08-19
GB2150933A (en) 1985-07-10
IT1178263B (en) 1987-09-09

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Legal Events

Date Code Title Description
RE Patent lapsed

Owner name: GLAXO GROUP LTD

Effective date: 19911130