CN1681392A - 具有木聚糖分解活性的家族8酶在焙烤中的应用 - Google Patents
具有木聚糖分解活性的家族8酶在焙烤中的应用 Download PDFInfo
- Publication number
- CN1681392A CN1681392A CNA038216833A CN03821683A CN1681392A CN 1681392 A CN1681392 A CN 1681392A CN A038216833 A CNA038216833 A CN A038216833A CN 03821683 A CN03821683 A CN 03821683A CN 1681392 A CN1681392 A CN 1681392A
- Authority
- CN
- China
- Prior art keywords
- enzyme
- zytase
- family
- bread
- baked product
- 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.)
- Granted
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Classifications
-
- 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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- 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)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2477—Hemicellulases not provided in a preceding group
- C12N9/248—Xylanases
- C12N9/2482—Endo-1,4-beta-xylanase (3.2.1.8)
-
- 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)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Treatment And Processing Of Natural Fur Or Leather (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
配料成分(g) | 配方1 | 配方2 | 配方3 | 配方4 | 配方5 |
面粉(Surbi-Molens van Deinze) | 1500 | 1500 | 1500 | 1500 | 1500 |
水 | 915 | 915 | 915 | 915 | 915 |
鲜酵母(Bruggeman-Belgium) | 90 | 90 | 90 | 90 | 90 |
氯化钠 | 30 | 30 | 30 | 30 | 30 |
Multec Data HP 20(Beldem-Belgium) | 3.9 | 3.9 | 3.9 | 3.9 | 3.9 |
抗坏血酸 | 0.12 | 0.12 | 0.12 | 0.12 | 0.12 |
Pseudoalter.Haloplanktis木聚糖酶(单位(1)/100kg面粉) | 0 | 25 | 50 | 100 | 200 |
木聚糖酶单位 | 卷体积(ml) |
0 | 2325 |
25 | 2675 |
50 | 2875 |
100 | 2950 |
200 | 3100 |
配料成分(g) | 配方1 | 配方2 | 配方3 | 配方4 |
面粉(Surbi-Molens van Deinze-Belgium) | 1500 | 1500 | 1500 | 1500 |
水 | 810 | 810 | 810 | 810 |
新鲜酵母(Bruggeman-Belgium) | 5.25 | 5.25 | 5.25 | 5.25 |
氯化钠 | 30 | 30 | 30 | 30 |
标准改良剂(1)(Puratos-Belgium) | 22.5 | 22.5 | 22.5 | 22.5 |
Bel’ase B210(Beldem-Belgium)(210单位/g) | 0 | 0.15 | 0 | 0 |
纯化的Pseudoalteromonas.haloplanktis TAH3a木聚糖酶(单位(2)/100kg面粉) | 0 | 0 | 25 | 50 |
配方 | 样品 | 木聚糖酶单位 | 面包体积(ml) | 切开宽度(mm) |
1 | 0 | 1675 | 19 | |
2 | Bel’aseB210 | 2100 | 1900 | 27 |
3 | TAH3a | 25 | 1900 | 34 |
4 | TAH3a | 50 | 1925 | 30 |
配料成分(g) | 配方1 | 配方2 | 配方3 | 配方4 | 配方5 | 配方6 | 配方7 |
面粉(Surbi-Molens van Deinze) | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
水 | 57 | 57 | 57 | 57 | 57 | 57 | 57 |
鲜酵母(Bruggeman-Belgium) | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
氯化钠 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
葡萄糖 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
抗坏血酸(g/100kg面粉) | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
Bel’ase B210(Beldem-Belgium)(单位(1)/100kg面粉) | 0 | 630 | 1050 | 0 | 0 | 0 | 0 |
纯化的Pseudoalteromonashaloplanktis TAH3a木聚糖酶(单位(1)/100kg面粉) | 0 | 0 | 0 | 25 | 50 | 0 | 0 |
Bacillus halodurans C-125重组木聚糖酶(单位(1)/100kg面粉) | 0 | 0 | 0 | 0 | 0 | 6000 | 12000 |
配方 | 样品 | 木聚糖酶单位/100kg面粉 | 面包体积(ml) |
1 | 0 | 650 | |
2 | Bel’ase B210 | 630 | 680 |
3 | Bel’ase B210 | 1050 | 705 |
4 | TAH3a | 25 | 690 |
5 | TAH3a | 50 | 760 |
6 | C-125 | 6000 | 725 |
7 | C-125 | 12000 | 725 |
Claims (22)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US41034502P | 2002-09-11 | 2002-09-11 | |
US60/410,345 | 2002-09-11 | ||
PCT/BE2003/000152 WO2004023879A1 (en) | 2002-09-11 | 2003-09-11 | Use of family 8 enzymes with xylanolytic activity in baking |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1681392A true CN1681392A (zh) | 2005-10-12 |
CN1681392B CN1681392B (zh) | 2010-06-09 |
Family
ID=31994115
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN038216833A Expired - Lifetime CN1681392B (zh) | 2002-09-11 | 2003-09-11 | 具有木聚糖分解活性的家族8酶在焙烤中的应用 |
Country Status (15)
Country | Link |
---|---|
US (2) | US8192772B2 (zh) |
EP (1) | EP1549147B1 (zh) |
JP (1) | JP2005537806A (zh) |
CN (1) | CN1681392B (zh) |
AT (1) | ATE499006T1 (zh) |
AU (1) | AU2003264186A1 (zh) |
BR (1) | BRPI0314435B1 (zh) |
CA (1) | CA2498014C (zh) |
DE (1) | DE60336153D1 (zh) |
DK (1) | DK1549147T3 (zh) |
EA (1) | EA011452B1 (zh) |
ES (1) | ES2360942T3 (zh) |
MX (1) | MXPA05002751A (zh) |
PT (1) | PT1549147E (zh) |
WO (1) | WO2004023879A1 (zh) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103651662A (zh) * | 2012-09-10 | 2014-03-26 | 深圳市绿微康生物工程有限公司 | 面包保鲜酶制剂及其应用 |
CN104427876A (zh) * | 2012-07-09 | 2015-03-18 | Mc食品科技株式会社 | 食品物性改良剂 |
CN106572664A (zh) * | 2014-08-20 | 2017-04-19 | 诺维信公司 | 用于生面团干燥的gh5木聚糖酶 |
CN107531747A (zh) * | 2015-04-03 | 2018-01-02 | 罗盖特公司 | 蛋白质的稳定 |
CN114457056A (zh) * | 2022-01-25 | 2022-05-10 | 华南理工大学 | 一种盐乳芽孢杆菌木聚糖酶在改善面粉加工品质中的应用 |
CN114540326A (zh) * | 2022-01-25 | 2022-05-27 | 华南理工大学 | 一种镰刀菌木聚糖酶在改善面粉加工品质中的应用 |
WO2024005093A1 (ja) | 2022-06-28 | 2024-01-04 | 株式会社Mizkan Holdings | でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法 |
WO2024005099A1 (ja) | 2022-06-28 | 2024-01-04 | 株式会社Mizkan Holdings | でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法、並びに発酵酵素処理組成物及びその製造方法 |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EA011452B1 (ru) | 2002-09-11 | 2009-04-28 | Пьюратос Наамлоуз Венноошап | Способы приготовления выпечного продукта, используемые для этого композиции и выпечной продукт |
WO2005077191A1 (en) * | 2004-02-11 | 2005-08-25 | Novozymes A/S | Preparation of dough-based product |
EP1574567A1 (en) * | 2004-03-11 | 2005-09-14 | Puratos Naamloze Vennootschap | Novel xylanases and their use |
EP1614354A1 (fr) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Procedes et produits de panification |
EP2103219A1 (en) * | 2008-03-10 | 2009-09-23 | Novozymes A/S | Dough with fructan and fructan-degrading enzyme |
WO2012130969A1 (en) | 2011-03-29 | 2012-10-04 | Novozymes A/S | Process for production of a baked product |
JP5645023B2 (ja) * | 2011-06-06 | 2014-12-24 | 愛媛県 | 大麦パンの製造方法、及び大麦パン |
WO2014009849A2 (en) | 2012-07-09 | 2014-01-16 | University Of Calcutta | Stabilized laccase enzyme and methods of making and using the same |
US9790529B2 (en) | 2013-08-09 | 2017-10-17 | University Of Calcutta | Psychrophilic enzymes compositions and methods for making and using same |
MX2019000140A (es) * | 2016-07-08 | 2019-06-10 | Novozymes As | Variantes de xilanasa y polinucleotidos que las codifican. |
US20220159975A1 (en) | 2019-03-13 | 2022-05-26 | Novozymes A/S | Production of Par-Baked Products with Improved Freshness Employing Combination of GH8 Xylanase and Phospholipase |
AU2020450434A1 (en) | 2020-05-29 | 2022-12-01 | Novozymes A/S | Pulse and/or legume protein-fortified doughs and baked goods comprising lipase |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK104592D0 (da) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
US5866526A (en) * | 1993-10-04 | 1999-02-02 | Novo Nordisk A/S | Enzyme preparation comprising a modified enzyme |
WO1995023515A1 (en) | 1994-03-02 | 1995-09-08 | Novo Nordisk A/S | Use of xylanase in baking |
BE1008751A3 (fr) * | 1994-07-26 | 1996-07-02 | Solvay | Xylanase, microorganismes la produisant, molecules d'adn, procedes de preparation de cette xylanase et utilisations de celle-ci. |
AU5333396A (en) | 1995-04-11 | 1996-10-30 | Novo Nordisk A/S | Bread-improving additive comprising a xylanolytic enzyme |
EP1141254B1 (en) * | 1998-12-23 | 2006-03-08 | Danisco A/S | Use of a xylanase for preparing a foodstuff |
CN1081000C (zh) * | 1999-08-10 | 2002-03-20 | 河南兴泰精细化工有限公司 | 一种馒头粉改良剂 |
CN1426470A (zh) | 2000-03-20 | 2003-06-25 | Dsm公司 | Talaromyces emersonii的β-葡聚糖酶 |
AU2001283817A1 (en) * | 2000-09-08 | 2002-03-22 | Novozymes A/S | A dough composition comprising a lipid-encapsulated enzyme |
US6764699B2 (en) * | 2000-12-05 | 2004-07-20 | Roberto Gonzalez Barrera | Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
US6982159B2 (en) * | 2001-09-21 | 2006-01-03 | Genencor International, Inc. | Trichoderma β-glucosidase |
US6537598B1 (en) | 2001-09-27 | 2003-03-25 | Micro-Tender Industries, Inc. | Method for tenderizing raw beef |
EA011452B1 (ru) | 2002-09-11 | 2009-04-28 | Пьюратос Наамлоуз Венноошап | Способы приготовления выпечного продукта, используемые для этого композиции и выпечной продукт |
-
2003
- 2003-09-11 EA EA200500470A patent/EA011452B1/ru not_active IP Right Cessation
- 2003-09-11 AT AT03794720T patent/ATE499006T1/de not_active IP Right Cessation
- 2003-09-11 BR BRPI0314435A patent/BRPI0314435B1/pt active IP Right Grant
- 2003-09-11 EP EP03794720A patent/EP1549147B1/en not_active Expired - Lifetime
- 2003-09-11 DK DK03794720.7T patent/DK1549147T3/da active
- 2003-09-11 PT PT03794720T patent/PT1549147E/pt unknown
- 2003-09-11 CA CA2498014A patent/CA2498014C/en not_active Expired - Lifetime
- 2003-09-11 DE DE60336153T patent/DE60336153D1/de not_active Expired - Lifetime
- 2003-09-11 AU AU2003264186A patent/AU2003264186A1/en not_active Abandoned
- 2003-09-11 CN CN038216833A patent/CN1681392B/zh not_active Expired - Lifetime
- 2003-09-11 US US10/527,387 patent/US8192772B2/en active Active
- 2003-09-11 MX MXPA05002751A patent/MXPA05002751A/es active IP Right Grant
- 2003-09-11 ES ES03794720T patent/ES2360942T3/es not_active Expired - Lifetime
- 2003-09-11 JP JP2004534880A patent/JP2005537806A/ja active Pending
- 2003-09-11 WO PCT/BE2003/000152 patent/WO2004023879A1/en active Application Filing
-
2010
- 2010-08-25 US US12/868,523 patent/US8309336B2/en not_active Expired - Lifetime
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104427876A (zh) * | 2012-07-09 | 2015-03-18 | Mc食品科技株式会社 | 食品物性改良剂 |
CN103651662A (zh) * | 2012-09-10 | 2014-03-26 | 深圳市绿微康生物工程有限公司 | 面包保鲜酶制剂及其应用 |
CN103651662B (zh) * | 2012-09-10 | 2015-07-29 | 深圳市绿微康生物工程有限公司 | 面包保鲜酶制剂及其应用 |
CN106572664A (zh) * | 2014-08-20 | 2017-04-19 | 诺维信公司 | 用于生面团干燥的gh5木聚糖酶 |
CN107531747A (zh) * | 2015-04-03 | 2018-01-02 | 罗盖特公司 | 蛋白质的稳定 |
CN114457056A (zh) * | 2022-01-25 | 2022-05-10 | 华南理工大学 | 一种盐乳芽孢杆菌木聚糖酶在改善面粉加工品质中的应用 |
CN114540326A (zh) * | 2022-01-25 | 2022-05-27 | 华南理工大学 | 一种镰刀菌木聚糖酶在改善面粉加工品质中的应用 |
CN114457056B (zh) * | 2022-01-25 | 2023-10-20 | 华南理工大学 | 一种盐乳芽孢杆菌木聚糖酶在改善面粉加工品质中的应用 |
CN114540326B (zh) * | 2022-01-25 | 2023-11-03 | 华南理工大学 | 一种镰刀菌木聚糖酶在改善面粉加工品质中的应用 |
WO2024005093A1 (ja) | 2022-06-28 | 2024-01-04 | 株式会社Mizkan Holdings | でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法 |
WO2024005099A1 (ja) | 2022-06-28 | 2024-01-04 | 株式会社Mizkan Holdings | でんぷん含有膨化組成物及びその製造方法、並びに、発酵組成物及びその製造方法、並びに発酵酵素処理組成物及びその製造方法 |
Also Published As
Publication number | Publication date |
---|---|
CN1681392B (zh) | 2010-06-09 |
EA011452B1 (ru) | 2009-04-28 |
DE60336153D1 (de) | 2011-04-07 |
US20070054011A1 (en) | 2007-03-08 |
US8309336B2 (en) | 2012-11-13 |
MXPA05002751A (es) | 2005-06-03 |
EA200500470A1 (ru) | 2005-12-29 |
US20110039325A1 (en) | 2011-02-17 |
CA2498014A1 (en) | 2004-03-25 |
US8192772B2 (en) | 2012-06-05 |
JP2005537806A (ja) | 2005-12-15 |
WO2004023879A1 (en) | 2004-03-25 |
ES2360942T3 (es) | 2011-06-10 |
EP1549147A1 (en) | 2005-07-06 |
ATE499006T1 (de) | 2011-03-15 |
BRPI0314435B1 (pt) | 2016-07-19 |
AU2003264186A1 (en) | 2004-04-30 |
EP1549147B1 (en) | 2011-02-23 |
DK1549147T3 (da) | 2011-05-09 |
PT1549147E (pt) | 2011-05-31 |
BR0314435A (pt) | 2005-07-19 |
CA2498014C (en) | 2011-11-29 |
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Correction item: Claims|Sequence table Correct: 2 4xiang|Supplementary sequence table False: 2 2xiang|Missing sequence table Number: 22 Page: Description Volume: 26 |
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