DK0552728T3 - Hidtil ukendt pectinase - Google Patents
Hidtil ukendt pectinaseInfo
- Publication number
- DK0552728T3 DK0552728T3 DK93100792T DK93100792T DK0552728T3 DK 0552728 T3 DK0552728 T3 DK 0552728T3 DK 93100792 T DK93100792 T DK 93100792T DK 93100792 T DK93100792 T DK 93100792T DK 0552728 T3 DK0552728 T3 DK 0552728T3
- Authority
- DK
- Denmark
- Prior art keywords
- pectinase
- hitherto unknown
- hitherto
- unknown
- unknown pectinase
- Prior art date
Links
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. 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
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/18—Carbohydrates
- A21D2/185—Biosynthetic gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives 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
- C12N9/14—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)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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)
- C12Y302/01015—Polygalacturonase (3.2.1.15)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Enzymes And Modification Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Macromonomer-Based Addition Polymer (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP02743692A JP3201812B2 (ja) | 1992-01-20 | 1992-01-20 | 低分子ペクチン及びこれを配合してなる飲食品 |
JP4350022A JPH06169724A (ja) | 1992-12-03 | 1992-12-03 | 低分子ペクチン及びこれを含有する飲食品 |
JP32416092A JP3101640B2 (ja) | 1992-12-03 | 1992-12-03 | ペクチン分解酵素 |
Publications (1)
Publication Number | Publication Date |
---|---|
DK0552728T3 true DK0552728T3 (da) | 1999-11-15 |
Family
ID=27285795
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK93100792T DK0552728T3 (da) | 1992-01-20 | 1993-01-20 | Hidtil ukendt pectinase |
Country Status (4)
Country | Link |
---|---|
US (1) | US5807727A (fr) |
EP (2) | EP0868854A3 (fr) |
DE (1) | DE69325189T2 (fr) |
DK (1) | DK0552728T3 (fr) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE69325189T2 (de) * | 1992-01-20 | 1999-11-25 | Japan Tobacco Inc., Tokio/Tokyo | Neue Pektinase |
AU6656896A (en) * | 1995-07-14 | 1997-02-18 | Innogenetics N.V. | New saccharomyces cerevisiae pectinase sequences and heterologous expression systems derived therefrom |
FR2745980B1 (fr) * | 1996-03-15 | 1998-06-05 | Utilisation de pectines depolymerisees d'agrumes et de pommes a titre d'agents emulsifiants et stabilisants d'emulsions | |
GB2314564B (en) * | 1996-06-29 | 2000-09-27 | Laporte Bsd Limited | Colloidal compositions and their use in the clarification of aqueous liquids |
JP3387457B2 (ja) | 1999-08-27 | 2003-03-17 | 不二製油株式会社 | 酸性蛋白食品及びその製造法並びに安定化剤 |
FI113453B (fi) | 1999-09-17 | 2004-04-30 | Sohkar Oy | Kasvimateriaalin kromatografinen fraktiointi |
DE10019076A1 (de) * | 2000-04-06 | 2001-10-18 | Lang Christine | Verwendung von Polygalakturoniden als Lebensmittelzusatzstoffe |
WO2001095746A1 (fr) * | 2000-06-14 | 2001-12-20 | Kao Corporation | Compositions riches en fibres alimentaires |
US6706305B2 (en) * | 2001-10-31 | 2004-03-16 | Conagra Foods Inc. | Low glycemic index bread |
WO2004090099A2 (fr) | 2003-04-04 | 2004-10-21 | Diversa Corporation | Pectate lyases, acides nucleiques codant ces dernieres et procedes de fabrication et d'utilisation |
GB0319503D0 (en) * | 2003-08-19 | 2003-09-17 | Danisco | Process |
EP1714562A1 (fr) * | 2005-04-22 | 2006-10-25 | N.V. Nutricia | Procédé de séchage d'oligosaccahrides d'acide uronique |
US20080058417A1 (en) * | 2006-08-14 | 2008-03-06 | Martek Biosciences Corporation | Enriched Beverages and Methods of Making The Same |
Family Cites Families (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU495368A1 (ru) * | 1974-03-20 | 1975-12-15 | Предприятие П/Я Г-4911 | Бак дл закалки листов |
JPS5277451A (en) * | 1975-12-23 | 1977-06-29 | Mitsubishi Heavy Ind Ltd | Method of treating pectin-containing effluent (or waste solution by tu rning the pectin into low molecule) |
JPS5626901A (en) * | 1979-08-10 | 1981-03-16 | Takuo Sakai | Preparation of pectin from plant tissue |
JPS5783286A (en) * | 1980-11-13 | 1982-05-25 | Mitsubishi Chem Ind Ltd | Preparation of enzyme to make protopectin soluble |
JPS57163477A (en) * | 1981-03-31 | 1982-10-07 | Asama Kasei Kk | Preservative for food and drink and preserving method thereof (1) |
US4820520A (en) * | 1981-03-31 | 1989-04-11 | Asama Chemical Co., Ltd. | Antiseptic agent for food and drink and method of antiseptic treatment thereof |
JPS57163478A (en) * | 1981-03-31 | 1982-10-07 | Asama Kasei Kk | Preservative for food and drink and preserving method thereof (2) |
DE3228231A1 (de) * | 1982-07-28 | 1984-02-02 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V., 8000 München | Arzneimittel, calciummischsalze von polymeren, anionischen carbonsaeuren und/oder schwefelsaeureestern, verfahren zu ihrer herstellung und ihre verwendung |
US5008254A (en) * | 1982-09-03 | 1991-04-16 | Weibel Michael K | Sugar beet pectins and their use in comestibles |
JPS5971699A (ja) * | 1982-10-18 | 1984-04-23 | Takuo Sakai | ペクチンの製法 |
FR2545101B1 (fr) * | 1983-04-29 | 1985-08-16 | Agronomique Inst Nat Rech | Procede de modification des pectines de betterave, produits obtenus et leurs applications |
US4605622A (en) * | 1983-11-15 | 1986-08-12 | Kansai Paint Co., Ltd. | Process for producing granular fixed enzymes or microorganisms |
US4873095A (en) * | 1984-10-05 | 1989-10-10 | Rundle Kevin W | Extraction of soluble materials from whole citrus fruit |
US4871544A (en) * | 1985-08-16 | 1989-10-03 | Alza Corporation | Ruminant dispensing device |
DK157618C (da) * | 1986-05-22 | 1990-06-11 | Kobenhavns Pektinfabrik As | Gummiagtigt stof, baseret paa pektin og gelatine, til brug i konfekturevarer og konfekturevare indeholdende samme |
SU1495368A1 (ru) * | 1987-11-12 | 1989-07-23 | Институт микробиологии АН СССР | Полиплоидный штамм дрожжей SасснаRомYсеS VINI, используемый дл приготовлени столовых вин |
JPH0272853A (ja) * | 1988-01-07 | 1990-03-13 | Hiroe Ogawa | 食品用変質防止剤および食品の変質防止方法 |
JP2754028B2 (ja) * | 1988-02-13 | 1998-05-20 | 博衛 小川 | 食品用変質防止剤および食品 |
DK350088D0 (da) * | 1988-06-24 | 1988-06-24 | Kobenhavns Pektinfabrik As | Fremgangsmaade til forbedring af hoejforestret pektins geleringsegenskaber |
FR2635951B1 (fr) * | 1988-09-05 | 1991-03-15 | Agronomique Inst Nat Rech | Produits riches en parois vegetales a fraction hydrosoluble accrue, leur obtention, leur utilisation et compositions les contenant |
US5275834A (en) * | 1988-09-05 | 1994-01-04 | Institut National De La Recherche Agronomique | Plant-wall-rich product with enhanced water-soluble polysaccharide fraction, method of making same |
JP2902405B2 (ja) * | 1988-09-30 | 1999-06-07 | 大日本製薬株式会社 | 生理活性を有するオリゴガラクツロニドの製造方法 |
DE69325189T2 (de) * | 1992-01-20 | 1999-11-25 | Japan Tobacco Inc., Tokio/Tokyo | Neue Pektinase |
-
1993
- 1993-01-20 DE DE69325189T patent/DE69325189T2/de not_active Expired - Fee Related
- 1993-01-20 EP EP98100456A patent/EP0868854A3/fr not_active Withdrawn
- 1993-01-20 EP EP93100792A patent/EP0552728B1/fr not_active Expired - Lifetime
- 1993-01-20 DK DK93100792T patent/DK0552728T3/da active
-
1995
- 1995-06-02 US US08/458,870 patent/US5807727A/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
EP0868854A3 (fr) | 1999-05-12 |
DE69325189D1 (de) | 1999-07-15 |
DE69325189T2 (de) | 1999-11-25 |
EP0868854A2 (fr) | 1998-10-07 |
US5807727A (en) | 1998-09-15 |
EP0552728B1 (fr) | 1999-06-09 |
EP0552728A1 (fr) | 1993-07-28 |
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