BRPI0816413A2 - processo - Google Patents

processo

Info

Publication number
BRPI0816413A2
BRPI0816413A2 BRPI0816413-4A BRPI0816413A BRPI0816413A2 BR PI0816413 A2 BRPI0816413 A2 BR PI0816413A2 BR PI0816413 A BRPI0816413 A BR PI0816413A BR PI0816413 A2 BRPI0816413 A2 BR PI0816413A2
Authority
BR
Brazil
Prior art keywords
uht
milk
polypeptide
lipid
sequence
Prior art date
Application number
BRPI0816413-4A
Other languages
English (en)
Inventor
Erik Larsen Nieils
Borch Soe Jorn
Original Assignee
Danisco A/S
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 Danisco A/S filed Critical Danisco A/S
Publication of BRPI0816413A2 publication Critical patent/BRPI0816413A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
    • 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
    • C12N9/10—Transferases (2.)
    • C12N9/1025—Acyltransferases (2.3)
    • C12N9/1029—Acyltransferases (2.3) transferring groups other than amino-acyl groups (2.3.1)
    • 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)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Dairy Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

"processo" uso de uma lipídio acil transferase na fabricação de leite uht para aprimoramento da estabilidade, particularmente a estabilidade a longo prazo e/ou aprimoramento da diferença sensória perceptível e/ou aprimoramento do sabor e/ou aroma e/ou para redução do teor de colesterol e/ou para eliminação ou redução da formação de creme do leite uht para redução do teor de colesterol no lei te uht. um método de produção de lei te uht, em que o método compreende mistura de uma lipídio aciltransferase e leite (incluindo uma etapa de processamento do leite para torná-lo um leite uht). de preferência, a referida lipídio aciltransferase é um polipeptídeo tendo atividade de acil transferase de lipídio, polipeptídeo o qual é obtido através de expressão de uma seqüência de nucleotídeo mostrada como seq id no: 49 ou uma seqüência de nucleotídeo a qual tem 70% ou mais de identidade com a mesma; e/ou é obtida através de expressão de um ácido nucleico o qual se hibridiza sob condições de média estringência a uma sonda de ácido nucleico compreendendo a seqüência de nucleotídeo mostrada como seq id no: 49; e/ou é um polipeptídeo tendo atividade de aciltransferase de lipídio, polipeptídeo o qual compreende a seqüência de aminoácido mostrada como seq id no: 68 ou uma seqüência de aminoácido a qual tem 70% ou mais de identidade com a mesma.
BRPI0816413-4A 2007-08-17 2008-08-14 processo BRPI0816413A2 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB0716126.8 2007-08-17
GBGB0716126.8A GB0716126D0 (en) 2007-08-17 2007-08-17 Process
PCT/IB2008/002573 WO2009024862A2 (en) 2007-08-17 2008-08-14 Process

Publications (1)

Publication Number Publication Date
BRPI0816413A2 true BRPI0816413A2 (pt) 2019-02-12

Family

ID=38566602

Family Applications (2)

Application Number Title Priority Date Filing Date
BRPI0814971A BRPI0814971A8 (pt) 2007-08-17 2008-02-27 Proteína
BRPI0816413-4A BRPI0816413A2 (pt) 2007-08-17 2008-08-14 processo

Family Applications Before (1)

Application Number Title Priority Date Filing Date
BRPI0814971A BRPI0814971A8 (pt) 2007-08-17 2008-02-27 Proteína

Country Status (17)

Country Link
US (1) US8652809B2 (pt)
EP (2) EP2190864B1 (pt)
CN (3) CN101874039A (pt)
AR (1) AR067953A1 (pt)
AU (2) AU2008290424B2 (pt)
BR (2) BRPI0814971A8 (pt)
CA (2) CA2695562C (pt)
CL (1) CL2008002415A1 (pt)
DK (2) DK2190864T3 (pt)
EA (2) EA018153B1 (pt)
ES (2) ES2415873T3 (pt)
GB (1) GB0716126D0 (pt)
MX (2) MX2010001856A (pt)
NZ (2) NZ583047A (pt)
PL (2) PL2190864T3 (pt)
SA (1) SA08290513B1 (pt)
WO (2) WO2009024736A1 (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
EP1791933B1 (en) 2004-07-16 2011-06-29 Danisco A/S Enzymatic oil-degumming method
JP5509094B2 (ja) * 2007-12-21 2014-06-04 デュポン ニュートリション バイオサイエンシーズ エーピーエス 脂質アシルトランスフェラーゼを用いる食用油精製のためのプロセス
GB0905367D0 (en) * 2009-03-27 2009-05-13 Danisco Method
JP2012527230A (ja) 2009-05-19 2012-11-08 デュポン ニュートリション バイオサイエンシーズ エーピーエス 使用
EP2456427B1 (en) 2009-07-22 2015-03-04 Grünenthal GmbH Hot-melt extruded controlled release dosage form
GB0920089D0 (en) * 2009-11-17 2009-12-30 Danisco Method
AR080293A1 (es) 2010-03-12 2012-03-28 Danisco Proceso de refinamiento de un aceite vegetal
GB201007668D0 (en) * 2010-05-07 2010-06-23 Danisco Method
MX2012014685A (es) 2010-06-17 2013-02-11 Dupont Nutrition Biosci Aps Proceso.
ES2649912T3 (es) 2011-02-23 2018-01-16 Dupont Nutrition Biosciences Aps Tratamiento enzimático de la clorofila en los aceites vegetales
WO2012114232A1 (en) 2011-02-23 2012-08-30 Dupont Nutrition Biosciences Aps Process
WO2013104660A1 (en) 2012-01-13 2013-07-18 Dupont Nutrition Biosciences Aps Process for treating a plant oil comprising hydrolysing chlorophyll or a chlorophyll derivative and involving partial caustic neutralisation
WO2013104659A2 (en) 2012-01-13 2013-07-18 Dupont Nutrition Biosciences Aps Process
WO2013160372A1 (en) 2012-04-27 2013-10-31 Dupont Nutrition Biosciences Aps Process for treating plant oil involving addition of serial doses of chlorophyll or chlorophyll derivative degrading enzyme
EP3126509A1 (en) 2014-04-01 2017-02-08 DuPont Nutrition Biosciences ApS Method for increasing crude palm oil yields
CN109844127B (zh) * 2016-08-30 2023-09-19 三菱化学株式会社 突变型酶的制造方法及突变型醇酰基转移酶
CN113545393A (zh) * 2020-04-23 2021-10-26 内蒙古伊利实业集团股份有限公司 一种减少杀菌机结垢的方法、液体乳制品及其制备方法

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B06T Formal requirements before examination [chapter 6.20 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B11T Dismissal of application maintained [chapter 11.20 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]