BR0314435A - Utilização de enzimas da famìlia 8 com atividade xilanolìtica na cozedura - Google Patents
Utilização de enzimas da famìlia 8 com atividade xilanolìtica na cozeduraInfo
- Publication number
- BR0314435A BR0314435A BR0314435-6A BR0314435A BR0314435A BR 0314435 A BR0314435 A BR 0314435A BR 0314435 A BR0314435 A BR 0314435A BR 0314435 A BR0314435 A BR 0314435A
- Authority
- BR
- Brazil
- Prior art keywords
- family
- enzymes
- cooking
- utilization
- xylanolytic activity
- Prior art date
Links
Classifications
-
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- 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)
- C12N9/2477—Hemicellulases not provided in a preceding group
- C12N9/248—Xylanases
- C12N9/2482—Endo-1,4-beta-xylanase (3.2.1.8)
-
- 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)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Treatment And Processing Of Natural Fur Or Leather (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
"UTILIZAçãO DE ENZIMAS DA FAMìLIA 8 COM ATIVIDADE XILANOLITìCA NA COZEDURA". A presente invenção descreve um método para o melhoramento de uma massa de farinha e/ou produtos de padaria por adição de uma composição de melhoramento de pão ou de massa de farinha, contendo uma enzima com atividade xilanolítica pertencente às hidrolases de glicosídeo da família 8. Enzimas preferenciais são a xilanase psicrofílica obtida a partir de Pseudoalteromonas haloplanktis ou a xilanase Y mesofílica obtida a partir de Bacillus halodurans C-125.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US41034502P | 2002-09-11 | 2002-09-11 | |
PCT/BE2003/000152 WO2004023879A1 (en) | 2002-09-11 | 2003-09-11 | Use of family 8 enzymes with xylanolytic activity in baking |
Publications (2)
Publication Number | Publication Date |
---|---|
BR0314435A true BR0314435A (pt) | 2005-07-19 |
BRPI0314435B1 BRPI0314435B1 (pt) | 2016-07-19 |
Family
ID=31994115
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0314435A BRPI0314435B1 (pt) | 2002-09-11 | 2003-09-11 | composição de melhoramento de pão, método para preparar um produto de padaria, método para aumentar o volume da carcaça de um produto de padaria e produto de padaria |
Country Status (15)
Country | Link |
---|---|
US (2) | US8192772B2 (pt) |
EP (1) | EP1549147B1 (pt) |
JP (1) | JP2005537806A (pt) |
CN (1) | CN1681392B (pt) |
AT (1) | ATE499006T1 (pt) |
AU (1) | AU2003264186A1 (pt) |
BR (1) | BRPI0314435B1 (pt) |
CA (1) | CA2498014C (pt) |
DE (1) | DE60336153D1 (pt) |
DK (1) | DK1549147T3 (pt) |
EA (1) | EA011452B1 (pt) |
ES (1) | ES2360942T3 (pt) |
MX (1) | MXPA05002751A (pt) |
PT (1) | PT1549147E (pt) |
WO (1) | WO2004023879A1 (pt) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BRPI0314435B1 (pt) | 2002-09-11 | 2016-07-19 | Puratos Nv | composição de melhoramento de pão, método para preparar um produto de padaria, método para aumentar o volume da carcaça de um produto de padaria e produto de padaria |
WO2005077191A1 (en) * | 2004-02-11 | 2005-08-25 | Novozymes A/S | Preparation of dough-based product |
EP1574567A1 (en) * | 2004-03-11 | 2005-09-14 | Puratos Naamloze Vennootschap | Novel xylanases and their use |
EP1614354A1 (fr) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Procedes et produits de panification |
EP2103219A1 (en) * | 2008-03-10 | 2009-09-23 | Novozymes A/S | Dough with fructan and fructan-degrading enzyme |
WO2012130969A1 (en) | 2011-03-29 | 2012-10-04 | Novozymes A/S | Process for production of a baked product |
JP5645023B2 (ja) * | 2011-06-06 | 2014-12-24 | 愛媛県 | 大麦パンの製造方法、及び大麦パン |
WO2014009849A2 (en) | 2012-07-09 | 2014-01-16 | University Of Calcutta | Stabilized laccase enzyme and methods of making and using the same |
CN108967469B (zh) * | 2012-07-09 | 2023-04-21 | 三菱商事生命科学株式会社 | 食品物性改良剂 |
CN103651662B (zh) * | 2012-09-10 | 2015-07-29 | 深圳市绿微康生物工程有限公司 | 面包保鲜酶制剂及其应用 |
US9790529B2 (en) | 2013-08-09 | 2017-10-17 | University Of Calcutta | Psychrophilic enzymes compositions and methods for making and using same |
CN106572664A (zh) * | 2014-08-20 | 2017-04-19 | 诺维信公司 | 用于生面团干燥的gh5木聚糖酶 |
FR3034418B1 (fr) * | 2015-04-03 | 2018-09-28 | Roquette Freres | Utilisation de combinaisons particulieres de carbohydrates pour stabiliser des proteines, et compositions proteiques contenant de telles combinaisons |
PE20190564A1 (es) * | 2016-07-08 | 2019-04-22 | Novozymes As | Variantes de xilanasa y polinucleotidos que las codifican |
US20220159975A1 (en) | 2019-03-13 | 2022-05-26 | Novozymes A/S | Production of Par-Baked Products with Improved Freshness Employing Combination of GH8 Xylanase and Phospholipase |
US20230276811A1 (en) | 2020-05-29 | 2023-09-07 | Novozymes A/S | Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Comprising Lipase |
CN114540326B (zh) * | 2022-01-25 | 2023-11-03 | 华南理工大学 | 一种镰刀菌木聚糖酶在改善面粉加工品质中的应用 |
CN114457056B (zh) * | 2022-01-25 | 2023-10-20 | 华南理工大学 | 一种盐乳芽孢杆菌木聚糖酶在改善面粉加工品质中的应用 |
CA3237825A1 (en) | 2022-06-28 | 2024-01-04 | Mizkan Holdings Co., Ltd. | Starch-containing swollen composition and production method therefor, fermented composition and production method therefor, and fermented and enzyme-treated composition and production method therefor |
JPWO2024005093A1 (pt) | 2022-06-28 | 2024-01-04 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK104592D0 (da) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
BR9407752A (pt) * | 1993-10-04 | 1997-03-04 | Novo Nordisk As | Preparaçao de enzima aditivo detergente composiçao detergente processo para o tratamento de fibras lignocelulósicas |
WO1995023515A1 (en) | 1994-03-02 | 1995-09-08 | Novo Nordisk A/S | Use of xylanase in baking |
BE1008751A3 (fr) * | 1994-07-26 | 1996-07-02 | Solvay | Xylanase, microorganismes la produisant, molecules d'adn, procedes de preparation de cette xylanase et utilisations de celle-ci. |
AU5333396A (en) | 1995-04-11 | 1996-10-30 | Novo Nordisk A/S | Bread-improving additive comprising a xylanolytic enzyme |
AU769871B2 (en) * | 1998-12-23 | 2004-02-05 | Dupont Nutrition Biosciences Aps | Proteins |
CN1081000C (zh) * | 1999-08-10 | 2002-03-20 | 河南兴泰精细化工有限公司 | 一种馒头粉改良剂 |
DE60132762T2 (de) * | 2000-03-20 | 2009-02-12 | Basf Se | Talaromyces emersonii beta-glucanase |
AU2001283817A1 (en) * | 2000-09-08 | 2002-03-22 | Novozymes A/S | A dough composition comprising a lipid-encapsulated enzyme |
US6764699B2 (en) * | 2000-12-05 | 2004-07-20 | Roberto Gonzalez Barrera | Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
US6982159B2 (en) * | 2001-09-21 | 2006-01-03 | Genencor International, Inc. | Trichoderma β-glucosidase |
US6537598B1 (en) * | 2001-09-27 | 2003-03-25 | Micro-Tender Industries, Inc. | Method for tenderizing raw beef |
BRPI0314435B1 (pt) | 2002-09-11 | 2016-07-19 | Puratos Nv | composição de melhoramento de pão, método para preparar um produto de padaria, método para aumentar o volume da carcaça de um produto de padaria e produto de padaria |
-
2003
- 2003-09-11 BR BRPI0314435A patent/BRPI0314435B1/pt active IP Right Grant
- 2003-09-11 CA CA2498014A patent/CA2498014C/en not_active Expired - Lifetime
- 2003-09-11 PT PT03794720T patent/PT1549147E/pt unknown
- 2003-09-11 AT AT03794720T patent/ATE499006T1/de not_active IP Right Cessation
- 2003-09-11 AU AU2003264186A patent/AU2003264186A1/en not_active Abandoned
- 2003-09-11 MX MXPA05002751A patent/MXPA05002751A/es active IP Right Grant
- 2003-09-11 CN CN038216833A patent/CN1681392B/zh not_active Expired - Lifetime
- 2003-09-11 DE DE60336153T patent/DE60336153D1/de not_active Expired - Lifetime
- 2003-09-11 US US10/527,387 patent/US8192772B2/en active Active
- 2003-09-11 ES ES03794720T patent/ES2360942T3/es not_active Expired - Lifetime
- 2003-09-11 JP JP2004534880A patent/JP2005537806A/ja active Pending
- 2003-09-11 WO PCT/BE2003/000152 patent/WO2004023879A1/en active Application Filing
- 2003-09-11 EP EP03794720A patent/EP1549147B1/en not_active Expired - Lifetime
- 2003-09-11 DK DK03794720.7T patent/DK1549147T3/da active
- 2003-09-11 EA EA200500470A patent/EA011452B1/ru not_active IP Right Cessation
-
2010
- 2010-08-25 US US12/868,523 patent/US8309336B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
MXPA05002751A (es) | 2005-06-03 |
JP2005537806A (ja) | 2005-12-15 |
US8309336B2 (en) | 2012-11-13 |
EA200500470A1 (ru) | 2005-12-29 |
CN1681392A (zh) | 2005-10-12 |
CA2498014A1 (en) | 2004-03-25 |
PT1549147E (pt) | 2011-05-31 |
EA011452B1 (ru) | 2009-04-28 |
EP1549147B1 (en) | 2011-02-23 |
US8192772B2 (en) | 2012-06-05 |
WO2004023879A1 (en) | 2004-03-25 |
DE60336153D1 (de) | 2011-04-07 |
US20070054011A1 (en) | 2007-03-08 |
CN1681392B (zh) | 2010-06-09 |
DK1549147T3 (da) | 2011-05-09 |
ATE499006T1 (de) | 2011-03-15 |
BRPI0314435B1 (pt) | 2016-07-19 |
EP1549147A1 (en) | 2005-07-06 |
US20110039325A1 (en) | 2011-02-17 |
AU2003264186A1 (en) | 2004-04-30 |
CA2498014C (en) | 2011-11-29 |
ES2360942T3 (es) | 2011-06-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR0314435A (pt) | Utilização de enzimas da famìlia 8 com atividade xilanolìtica na cozedura | |
RU2225118C2 (ru) | Способ изготовления выпечного продукта (варианты), выпечной продукт (варианты), применение немальтогенной экзоамилазы, улучшающая композиция для теста и тесто для выпечного продукта | |
US20160374355A1 (en) | Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products | |
ES2087646T3 (es) | Producto enzimatico y metodo para mejorar la calidad del pan. | |
DE60139999D1 (de) | Enzymstabilisierung | |
DK104592D0 (da) | Fremgangsmaade | |
DE59707748D1 (de) | Verfahren zur herstellung von frischhalte-backwaren | |
ATE200848T1 (de) | Verwendung von pyranose-oxidase beim backen | |
FI953920A0 (fi) | Alkalitolerantit ksylanaasit | |
Ki-Hong | Characterization and Xylanse Productivity of Streptomyces sp. WL-2 | |
DE50008686D1 (de) | Lytisches enzym | |
AU2002366266A1 (en) | Method for the inactivation of amylase in the presence of protease | |
BR9912483A (pt) | Cepas de bactérias lácticas isoladas de seu ambiente natural, cepa de lactobacillus fermentum, processo de culturas das cepas, e, utilização das cepas | |
MX9805319A (es) | Composiciones detergentes que comprenden enzimas psicrofilicas/psicrotroficas. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B08F | Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette] |
Free format text: REFERENTE A 3A ANUIDA DE. |
|
B08G | Application fees: restoration [chapter 8.7 patent gazette] | ||
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B15K | Others concerning applications: alteration of classification |
Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A21D 2/26 , A21D 8/04 , C12N 9/24 Ipc: A21D 8/04 (2006.01), C12N 15/56 (2006.01), C12N 9/ |
|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 19/07/2016, OBSERVADAS AS CONDICOES LEGAIS. |