CN1681392B - 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
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- CN1681392B CN1681392B CN038216833A CN03821683A CN1681392B CN 1681392 B CN1681392 B CN 1681392B CN 038216833 A CN038216833 A CN 038216833A CN 03821683 A CN03821683 A CN 03821683A CN 1681392 B CN1681392 B CN 1681392B
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- enzyme
- zytase
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- bread
- baked product
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Images
Classifications
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- 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
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- 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)
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- 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)
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 |
配方 | 样品 | 木聚糖酶单位 | 面包体积(ml) | 切开宽度(mm) |
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 |
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 |
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)
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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)
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CN1681392A CN1681392A (zh) | 2005-10-12 |
CN1681392B true CN1681392B (zh) | 2010-06-09 |
Family
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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 |
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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) |
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PT1549147E (pt) | 2002-09-11 | 2011-05-31 | Puratos Nv | Utiliza??o de enzimas da fam?lia 8 com actividade xilanolit?ca na cozedura |
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 |
US9493763B2 (en) | 2012-07-09 | 2016-11-15 | University Of Calcutta | Stabilized laccase enzyme and methods of making and using the same |
JP6333722B2 (ja) * | 2012-07-09 | 2018-05-30 | Mcフードスペシャリティーズ株式会社 | 食品物性改良剤 |
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 |
US9790529B2 (en) | 2013-08-09 | 2017-10-17 | University Of Calcutta | Psychrophilic enzymes compositions and methods for making and using same |
MX2017002018A (es) * | 2014-08-20 | 2017-05-23 | Novozymes As | Xilanasa de glucosido hidrolasa 5 (gh5) para la sequedad de la masa. |
FR3034418B1 (fr) * | 2015-04-03 | 2018-09-28 | Roquette Freres | Utilisation de combinaisons particulieres de carbohydrates pour stabiliser des proteines, et compositions proteiques contenant de telles combinaisons |
CN109415710A (zh) * | 2016-07-08 | 2019-03-01 | 诺维信公司 | 木聚糖酶变体和对其编码的多核苷酸 |
WO2020182879A1 (en) | 2019-03-13 | 2020-09-17 | 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 |
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 |
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CN1246285A (zh) * | 1999-08-10 | 2000-03-08 | 河南兴泰精细化工有限公司 | 一种馒头粉改良剂 |
CN1342197A (zh) * | 1998-12-23 | 2002-03-27 | 丹尼斯科有限公司 | 蛋白质 |
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DK104592D0 (da) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
AU1945395A (en) | 1994-03-02 | 1995-09-18 | 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 |
WO2001070998A1 (en) * | 2000-03-20 | 2001-09-27 | Dsm N.V. | Talaromyces emersonii beta-glucanases |
WO2002019828A1 (en) | 2000-09-08 | 2002-03-14 | 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 |
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-
2003
- 2003-09-11 PT PT03794720T patent/PT1549147E/pt unknown
- 2003-09-11 BR BRPI0314435A patent/BRPI0314435B1/pt active IP Right Grant
- 2003-09-11 US US10/527,387 patent/US8192772B2/en active Active
- 2003-09-11 CN CN038216833A patent/CN1681392B/zh not_active Expired - Lifetime
- 2003-09-11 WO PCT/BE2003/000152 patent/WO2004023879A1/en active Application Filing
- 2003-09-11 JP JP2004534880A patent/JP2005537806A/ja active Pending
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- 2003-09-11 DE DE60336153T patent/DE60336153D1/de not_active Expired - Lifetime
- 2003-09-11 ES ES03794720T patent/ES2360942T3/es not_active Expired - Lifetime
- 2003-09-11 DK DK03794720.7T patent/DK1549147T3/da active
- 2003-09-11 EP EP03794720A patent/EP1549147B1/en not_active Expired - Lifetime
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Also Published As
Publication number | Publication date |
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ES2360942T3 (es) | 2011-06-10 |
PT1549147E (pt) | 2011-05-31 |
EA011452B1 (ru) | 2009-04-28 |
CN1681392A (zh) | 2005-10-12 |
JP2005537806A (ja) | 2005-12-15 |
EA200500470A1 (ru) | 2005-12-29 |
US8309336B2 (en) | 2012-11-13 |
DK1549147T3 (da) | 2011-05-09 |
ATE499006T1 (de) | 2011-03-15 |
BRPI0314435B1 (pt) | 2016-07-19 |
CA2498014C (en) | 2011-11-29 |
CA2498014A1 (en) | 2004-03-25 |
US8192772B2 (en) | 2012-06-05 |
AU2003264186A1 (en) | 2004-04-30 |
US20110039325A1 (en) | 2011-02-17 |
BR0314435A (pt) | 2005-07-19 |
DE60336153D1 (de) | 2011-04-07 |
MXPA05002751A (es) | 2005-06-03 |
WO2004023879A1 (en) | 2004-03-25 |
US20070054011A1 (en) | 2007-03-08 |
EP1549147B1 (en) | 2011-02-23 |
EP1549147A1 (en) | 2005-07-06 |
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