BRPI0908878A2 - lipases com especificidade alta em relação aos ácidos graxos de cadeia curta e uso das mesmas - Google Patents
lipases com especificidade alta em relação aos ácidos graxos de cadeia curta e uso das mesmasInfo
- Publication number
- BRPI0908878A2 BRPI0908878A2 BRPI0908878A BRPI0908878A BRPI0908878A2 BR PI0908878 A2 BRPI0908878 A2 BR PI0908878A2 BR PI0908878 A BRPI0908878 A BR PI0908878A BR PI0908878 A BRPI0908878 A BR PI0908878A BR PI0908878 A2 BRPI0908878 A2 BR PI0908878A2
- Authority
- BR
- Brazil
- Prior art keywords
- lipases
- relation
- fatty acids
- chain fatty
- short chain
- Prior art date
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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
-
- 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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- 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)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
Applications Claiming Priority (11)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP08102175.0 | 2008-02-29 | ||
EP08102175 | 2008-02-29 | ||
EP08103246.8 | 2008-03-31 | ||
EP08103246 | 2008-03-31 | ||
EP08160388.8 | 2008-07-15 | ||
EP08160388 | 2008-07-15 | ||
EP08160545.3 | 2008-07-16 | ||
EP08160545 | 2008-07-16 | ||
EP08162023 | 2008-08-07 | ||
EP08162023.9 | 2008-08-07 | ||
PCT/EP2009/052299 WO2009106575A1 (en) | 2008-02-29 | 2009-02-26 | Lipases with high specificity towards short chain fatty acids and uses thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
BRPI0908878A2 true BRPI0908878A2 (pt) | 2018-03-20 |
BRPI0908878B1 BRPI0908878B1 (pt) | 2023-08-22 |
Family
ID=
Also Published As
Publication number | Publication date |
---|---|
EP2254996A1 (en) | 2010-12-01 |
CA2716692A1 (en) | 2009-09-03 |
EP2254996B1 (en) | 2013-07-17 |
CN102016015B (zh) | 2014-09-03 |
ZA201005962B (en) | 2012-01-25 |
US20140147552A1 (en) | 2014-05-29 |
AU2009218457A1 (en) | 2009-09-03 |
WO2009106575A1 (en) | 2009-09-03 |
ES2429492T3 (es) | 2013-11-15 |
AU2009218457B2 (en) | 2013-10-24 |
MX2010009464A (es) | 2010-09-22 |
US20110262591A1 (en) | 2011-10-27 |
US8637101B2 (en) | 2014-01-28 |
EA201001393A1 (ru) | 2011-04-29 |
IL207309A (en) | 2012-12-31 |
DK2254996T3 (da) | 2013-10-07 |
CN102016015A (zh) | 2011-04-13 |
IL207309A0 (en) | 2010-12-30 |
AR070717A1 (es) | 2010-04-28 |
JP2011512809A (ja) | 2011-04-28 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
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] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] | ||
B12B | Appeal against refusal [chapter 12.2 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 26/02/2009, OBSERVADAS AS CONDICOES LEGAIS. PATENTE CONCEDIDA CONFORME ADI 5.529/DF, QUE DETERMINA A ALTERACAO DO PRAZO DE CONCESSAO. |