BR9909969A - Processo para produzir proteìna hidrolisada - Google Patents
Processo para produzir proteìna hidrolisadaInfo
- Publication number
- BR9909969A BR9909969A BR9909969-1A BR9909969A BR9909969A BR 9909969 A BR9909969 A BR 9909969A BR 9909969 A BR9909969 A BR 9909969A BR 9909969 A BR9909969 A BR 9909969A
- Authority
- BR
- Brazil
- Prior art keywords
- protein
- reaction
- temperature range
- hydrolyzed protein
- fungal culture
- Prior art date
Links
Classifications
-
- 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
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
- C12P21/00—Preparation of peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- 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
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/911—Microorganisms using fungi
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/911—Microorganisms using fungi
- Y10S435/913—Aspergillus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/911—Microorganisms using fungi
- Y10S435/913—Aspergillus
- Y10S435/918—Aspergillus oryzae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
"PROCESSO PARA PRODUZIR PROTEìNA HIDROLISADA" Um processo para obter um hidrolisado de proteína mediante hidrolisação enzimática de um material de proteína vegetal contendo sacarídeos, mediante o uso de uma cultura fúngica em um sistema de reação líquida, que compreende a mistura do material de proteína vegetal com a cultura fúngica, efetuando a reação primeiro sob aeração e agitação dentro de uma faixa de temperatura de 15 a 39°C, e então cessar a aeração e completar a reação dentro de uma faixa de temperatura de 40 a 60°C. Pelo uso deste processo, os hidrolisados enzimáticos dos materiais de proteína vegetal podem ser impedidos de se tornarem castanhos.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10121029A JPH11313693A (ja) | 1998-04-30 | 1998-04-30 | 酵素分解アミノ酸の製造法 |
JP12103098 | 1998-04-30 | ||
PCT/JP1999/002171 WO1999057302A1 (fr) | 1998-04-30 | 1999-04-23 | Procede permettant de produire un hydrolysat de proteines |
Publications (1)
Publication Number | Publication Date |
---|---|
BR9909969A true BR9909969A (pt) | 2000-12-26 |
Family
ID=26458497
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR9909969-1A BR9909969A (pt) | 1998-04-30 | 1999-04-23 | Processo para produzir proteìna hidrolisada |
Country Status (10)
Country | Link |
---|---|
US (1) | US6858405B1 (pt) |
EP (1) | EP1074632B1 (pt) |
KR (1) | KR100624353B1 (pt) |
CN (1) | CN1227365C (pt) |
BR (1) | BR9909969A (pt) |
DE (1) | DE69928097T2 (pt) |
ID (1) | ID26903A (pt) |
MY (1) | MY126497A (pt) |
TW (1) | TW589383B (pt) |
WO (1) | WO1999057302A1 (pt) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1218044C (zh) | 2000-10-30 | 2005-09-07 | 味之素株式会社 | 蛋白水解物的制造方法 |
EP1928266A4 (en) | 2005-08-24 | 2012-06-27 | Cj Cheiljedang Corp | METHOD FOR PRODUCING A SOLIDS SPICE BY USING A LIQUID CULTURE OF KOJIC MILK FROM A PLANT PROTEIN SOURCE, SOLIDS SPICES MADE THEREFROM, GENERAL FOOD SPICES, SOAP, DRESSING, SOY SAUSES AND PROCESSED FOODSTUFFS |
JP5241918B2 (ja) | 2008-05-20 | 2013-07-17 | セムピオ フーズ カンパニー | トウモロコシグルテン加水分解物の製造方法及びこれにより製造されたトウモロコシグルテン加水分解物 |
ES2488098T3 (es) * | 2008-12-04 | 2014-08-26 | Nestec S.A. | Complejos de proteína-polisacárido hidrolizados |
EP2476321A4 (en) * | 2009-09-10 | 2014-10-22 | Kikkoman Corp | POWDERY SPICE AND MANUFACTURING METHOD THEREFOR |
EP2554055A4 (en) * | 2010-04-01 | 2015-10-28 | Kikkoman Corp | ASSAYING CONTAINING GLUTAMIC ACID AND PROCESS FOR PRODUCING THE SAME |
KR101104849B1 (ko) * | 2011-01-05 | 2012-01-16 | 안종범 | 디스플레이 유닛 운반 장치 |
ES2559902B1 (es) * | 2015-11-11 | 2016-11-22 | Pevesa Biotech, S.A. | Procedimiento de reducción de contaminantes en materia vegetal proteica |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3655396A (en) * | 1968-05-14 | 1972-04-11 | Japan Maize Prod | Process for preparing pulverized feed for animals |
JPS541000B2 (pt) * | 1973-06-25 | 1979-01-18 | ||
JPS5279084A (en) * | 1975-12-24 | 1977-07-02 | Mitsui Eng & Shipbuild Co Ltd | Preparation of microbial protein and fat and oil from vegetable carboh ydrate |
US4808419A (en) * | 1987-02-02 | 1989-02-28 | Hsu Edward J | Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine |
JP3202093B2 (ja) * | 1993-02-26 | 2001-08-27 | 株式会社日清製粉グループ本社 | オリゴペプチド混合物およびその製造方法 |
DE4413951C1 (de) * | 1994-04-21 | 1995-08-03 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße |
JP3412929B2 (ja) * | 1994-10-28 | 2003-06-03 | 日清製粉株式会社 | 淡色調味液の製造法 |
WO1997037549A1 (fr) * | 1996-04-10 | 1997-10-16 | Nichimo Co., Ltd. | Substance contenant un composant ameliorant la sante et procede de production |
ES2169188T3 (es) * | 1996-09-17 | 2002-07-01 | Nestle Sa | Produccion de condimento. |
-
1999
- 1999-04-22 TW TW088106451A patent/TW589383B/zh active
- 1999-04-23 CN CNB998055735A patent/CN1227365C/zh not_active Expired - Lifetime
- 1999-04-23 WO PCT/JP1999/002171 patent/WO1999057302A1/ja active IP Right Grant
- 1999-04-23 BR BR9909969-1A patent/BR9909969A/pt not_active Application Discontinuation
- 1999-04-23 KR KR1020007012058A patent/KR100624353B1/ko not_active IP Right Cessation
- 1999-04-23 US US09/674,280 patent/US6858405B1/en not_active Expired - Lifetime
- 1999-04-23 EP EP99917127A patent/EP1074632B1/en not_active Expired - Lifetime
- 1999-04-23 DE DE69928097T patent/DE69928097T2/de not_active Expired - Lifetime
- 1999-04-23 ID IDW20002046A patent/ID26903A/id unknown
- 1999-04-29 MY MYPI99001700A patent/MY126497A/en unknown
Also Published As
Publication number | Publication date |
---|---|
EP1074632A4 (en) | 2004-11-17 |
DE69928097D1 (de) | 2005-12-08 |
MY126497A (en) | 2006-10-31 |
ID26903A (id) | 2001-02-15 |
DE69928097T2 (de) | 2006-07-27 |
EP1074632B1 (en) | 2005-11-02 |
KR100624353B1 (ko) | 2006-09-18 |
CN1298454A (zh) | 2001-06-06 |
CN1227365C (zh) | 2005-11-16 |
KR20010043154A (ko) | 2001-05-25 |
EP1074632A1 (en) | 2001-02-07 |
WO1999057302A1 (fr) | 1999-11-11 |
TW589383B (en) | 2004-06-01 |
US6858405B1 (en) | 2005-02-22 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B11B | Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements |