CA2256767A1 - Use of a deamidase in baking - Google Patents
Use of a deamidase in baking Download PDFInfo
- Publication number
- CA2256767A1 CA2256767A1 CA002256767A CA2256767A CA2256767A1 CA 2256767 A1 CA2256767 A1 CA 2256767A1 CA 002256767 A CA002256767 A CA 002256767A CA 2256767 A CA2256767 A CA 2256767A CA 2256767 A1 CA2256767 A1 CA 2256767A1
- Authority
- CA
- Canada
- Prior art keywords
- dough
- enzyme
- bread
- improving
- peptidoglutaminase
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
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- 230000000694 effects Effects 0.000 description 24
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 230000006240 deamidation Effects 0.000 description 13
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- 235000010469 Glycine max Nutrition 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
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- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
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- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
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- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
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- 229920000223 polyglycerol Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
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- 235000019396 potassium bromate Nutrition 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
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- IOVGROKTTNBUGK-SJCJKPOMSA-N ritodrine Chemical compound N([C@@H](C)[C@H](O)C=1C=CC(O)=CC=1)CCC1=CC=C(O)C=C1 IOVGROKTTNBUGK-SJCJKPOMSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Confectionery (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK72496 | 1996-07-01 | ||
| DK0724/96 | 1996-07-01 | ||
| PCT/DK1997/000278 WO1998000029A1 (en) | 1996-07-01 | 1997-06-27 | Use of a deamidase in baking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2256767A1 true CA2256767A1 (en) | 1998-01-08 |
Family
ID=8096814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002256767A Abandoned CA2256767A1 (en) | 1996-07-01 | 1997-06-27 | Use of a deamidase in baking |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP0912100B1 (enExample) |
| JP (1) | JP2000513231A (enExample) |
| AT (1) | ATE207698T1 (enExample) |
| AU (1) | AU3166997A (enExample) |
| CA (1) | CA2256767A1 (enExample) |
| DE (1) | DE69707881T2 (enExample) |
| DK (1) | DK0912100T3 (enExample) |
| IN (1) | IN183759B (enExample) |
| WO (1) | WO1998000029A1 (enExample) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| DE69604491T3 (de) | 1995-06-07 | 2008-09-25 | Danisco A/S | Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel |
| DK1073339T4 (da) | 1998-04-20 | 2008-08-18 | Novozymes As | Fremstilling af dej og bagte produkter |
| EP1387616B1 (en) | 2001-05-18 | 2007-05-16 | Danisco A/S | Method of preparing a dough with an enzyme |
| ES2293012T3 (es) | 2002-10-11 | 2008-03-16 | Novozymes A/S | Metodo para preparar un producto tratado con calor. |
| US7704535B2 (en) | 2004-03-12 | 2010-04-27 | Rich Products Corporation | Freezer to retarder to oven dough |
| EP1776455B1 (en) | 2004-07-16 | 2015-03-18 | DuPont Nutrition Biosciences ApS | Lipolytic enzyme, uses thereof in the food industry |
| JP4862759B2 (ja) * | 2006-06-30 | 2012-01-25 | 味の素株式会社 | 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤 |
| EP2123163A1 (en) * | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
| US20090297659A1 (en) * | 2008-06-03 | 2009-12-03 | Boutte Troy T | Enzymatic dough conditioner and flavor improver for bakery products |
| EP2351837B1 (en) * | 2008-09-09 | 2019-04-03 | Amano Enzyme Inc. | Method for designing mutant enzyme, method for preparing mutant enzyme, and mutant enzyme |
| HRP20190518T1 (hr) | 2013-02-05 | 2019-05-03 | Oatly Ab | Tekuća zobena baza |
| CA3176821A1 (en) | 2020-04-30 | 2021-11-04 | Dupont Nutrition Biosciences Aps | Ingredient system for bakery products |
| CN115715156A (zh) * | 2020-07-13 | 2023-02-24 | 天野酶制品株式会社 | 植物性蛋白质食品的制造方法 |
| CN114521593A (zh) * | 2020-11-05 | 2022-05-24 | 天野酶制品株式会社 | 提高分散稳定性和/或溶解性的加工植物性奶的制造方法 |
| JPWO2022102723A1 (enExample) * | 2020-11-11 | 2022-05-19 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3857967A (en) * | 1971-05-10 | 1974-12-31 | Kikkoman Shoyu Co Ltd | Preparation of food and beverages with peptidoglutaminase |
| AU4484889A (en) * | 1988-06-29 | 1990-01-23 | Pillsbury Company, The | Starch-based products for microwave cooking or heating |
| US5250305A (en) * | 1989-06-21 | 1993-10-05 | The United States Of America As Represented By The Secretary Of Agriculture | Process for enzymatic ultrafiltration of deamidated protein |
| US5082672A (en) * | 1989-06-21 | 1992-01-21 | The United States Of American As Represented By The Secretary Of Agriculture | Enzymatic deamidation of food proteins for improved food use |
-
1997
- 1997-06-27 DK DK97927022T patent/DK0912100T3/da active
- 1997-06-27 CA CA002256767A patent/CA2256767A1/en not_active Abandoned
- 1997-06-27 JP JP10503759A patent/JP2000513231A/ja active Pending
- 1997-06-27 DE DE69707881T patent/DE69707881T2/de not_active Expired - Lifetime
- 1997-06-27 WO PCT/DK1997/000278 patent/WO1998000029A1/en not_active Ceased
- 1997-06-27 AU AU31669/97A patent/AU3166997A/en not_active Abandoned
- 1997-06-27 AT AT97927022T patent/ATE207698T1/de not_active IP Right Cessation
- 1997-06-27 EP EP97927022A patent/EP0912100B1/en not_active Expired - Lifetime
- 1997-06-30 IN IN1442MA1997 patent/IN183759B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0912100A1 (en) | 1999-05-06 |
| WO1998000029A1 (en) | 1998-01-08 |
| DE69707881T2 (de) | 2002-07-18 |
| EP0912100B1 (en) | 2001-10-31 |
| DK0912100T3 (da) | 2001-12-17 |
| ATE207698T1 (de) | 2001-11-15 |
| DE69707881D1 (de) | 2001-12-06 |
| JP2000513231A (ja) | 2000-10-10 |
| IN183759B (enExample) | 2000-04-01 |
| AU3166997A (en) | 1998-01-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20010627 |