BR112018012766A2 - composição - Google Patents

composição

Info

Publication number
BR112018012766A2
BR112018012766A2 BR112018012766A BR112018012766A BR112018012766A2 BR 112018012766 A2 BR112018012766 A2 BR 112018012766A2 BR 112018012766 A BR112018012766 A BR 112018012766A BR 112018012766 A BR112018012766 A BR 112018012766A BR 112018012766 A2 BR112018012766 A2 BR 112018012766A2
Authority
BR
Brazil
Prior art keywords
composition
bran
enzyme
mixture
compositions
Prior art date
Application number
BR112018012766A
Other languages
English (en)
Inventor
Charles HANSEN Jan
Frisbæk Sørensen Jens
Mikkelsen René
Original Assignee
Dupont Nutrition Biosci Aps
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 Dupont Nutrition Biosci Aps filed Critical Dupont Nutrition Biosci Aps
Publication of BR112018012766A2 publication Critical patent/BR112018012766A2/pt

Links

Classifications

    • 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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D2/36—Vegetable material
    • 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
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • 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)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

trata-se de uma composição que compreende: (a) um farelo de cereal que compreende farelo de aveia, farelo de centeio ou uma mistura dos mesmos; e (b) uma composição enzimática que compreende uma enzima celulase, uma enzima glucanase, uma enzima xilanase ou uma mistura das mesmas. métodos para preparar a composição e seu uso em composições alimentícias, especialmente sua adição às composições de farinha para produzir produtos assados, tais como pão, também são revelados.
BR112018012766A 2015-12-22 2016-12-20 composição BR112018012766A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1522603.8A GB201522603D0 (en) 2015-12-22 2015-12-22 Composition
PCT/US2016/067759 WO2017112660A1 (en) 2015-12-22 2016-12-20 Composition

Publications (1)

Publication Number Publication Date
BR112018012766A2 true BR112018012766A2 (pt) 2018-12-04

Family

ID=55311402

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018012766A BR112018012766A2 (pt) 2015-12-22 2016-12-20 composição

Country Status (10)

Country Link
US (2) US20190000119A1 (pt)
EP (1) EP3393254B1 (pt)
CN (1) CN108471759A (pt)
BR (1) BR112018012766A2 (pt)
CA (1) CA3009315A1 (pt)
DK (1) DK3393254T3 (pt)
ES (1) ES2870678T3 (pt)
GB (1) GB201522603D0 (pt)
MX (1) MX2018007717A (pt)
WO (1) WO2017112660A1 (pt)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB201522603D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
BR112022002555A2 (pt) * 2019-08-30 2022-06-14 Ab Enzymes Gmbh Uso de celulases gh12 na preparação de produtos de padaria que compreendem farinha de centeio
CN112655879A (zh) * 2020-12-11 2021-04-16 南京农业大学 一种用于固态酶解的复合酶制剂及其在麦麸改性中的应用
EP4346435A1 (en) * 2021-06-01 2024-04-10 Société des Produits Nestlé S.A. Food or beverage ingredient composition

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0531372B2 (en) 1990-05-09 2004-04-14 Novozymes A/S A cellulase preparation comprising an endoglucanase enzyme
NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
PT98419B (pt) 1990-07-24 1999-01-29 Gist Brocades Nv Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases
EP0507723A1 (en) 1991-04-02 1992-10-07 Novo Nordisk A/S Xylanase, corresponding recombinant DNA sequence, xylanase containing agent, and use of the agent
US5458893A (en) * 1992-03-06 1995-10-17 The Quaker Oats Company Process for treating water-soluble dietary fiber with beta-glucanase
ATE258224T1 (de) 1993-03-10 2004-02-15 Novozymes As Enzyme mit xylanaseaktivität aus aspergillus aculeatus
JP2004527261A (ja) 2001-05-18 2004-09-09 ノボザイムス アクティーゼルスカブ セロビアーゼ活性を有するポリペプチド及びそれをコードするポリヌクレオチド
CA2554784C (en) 2004-02-06 2013-05-28 Novozymes, Inc. Polypeptides having cellulolytic enhancing activity and polynucleotides encoding same
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
CN1871942A (zh) * 2005-05-31 2006-12-06 烟台市高新区海越麦芽有限公司 食物纤维素及其制备方法
AU2010205639B2 (en) * 2009-01-16 2013-10-31 International N&H Denmark Aps Enzymatic generation of functional lipids from cereals or cereal bi-streams
EP2387327B1 (en) * 2009-01-16 2018-03-21 DuPont Nutrition Biosciences ApS Enzymatic generation of oligasaccharides from cereals or cereal bi-streams
US8048022B2 (en) * 2009-01-30 2011-11-01 Hospira, Inc. Cassette for differential pressure based medication delivery flow sensor assembly for medication delivery monitoring and method of making the same
EP2555637B1 (en) * 2010-04-09 2019-06-12 DuPont Nutrition Biosciences ApS Bran modification
BR112015001767A2 (pt) * 2012-08-03 2017-08-08 Dupont Nutrition Biosci Aps enzimas
ES2637965T3 (es) * 2013-04-30 2017-10-18 Glucanova Ab Método para preparar una base líquida de avena y productos preparados por el método
JP6130283B2 (ja) * 2013-10-29 2017-05-17 株式会社えんばく生活 えん麦のふすま由来の食品組成物およびその製造方法
CN104770425A (zh) * 2015-04-13 2015-07-15 张立升 一种麸皮面包品质改良剂
GB201522603D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition

Also Published As

Publication number Publication date
CN108471759A (zh) 2018-08-31
EP3393254B1 (en) 2021-04-21
GB201522603D0 (en) 2016-02-03
US20210177017A1 (en) 2021-06-17
MX2018007717A (es) 2018-08-15
EP3393254A1 (en) 2018-10-31
ES2870678T3 (es) 2021-10-27
CA3009315A1 (en) 2017-06-29
US20190000119A1 (en) 2019-01-03
DK3393254T3 (da) 2021-07-26
WO2017112660A1 (en) 2017-06-29

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]