DK0628630T3 - Trehalosefrigørende enzym og fremstilling og anvendelser deraf - Google Patents

Trehalosefrigørende enzym og fremstilling og anvendelser deraf

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Publication number
DK0628630T3
DK0628630T3 DK94303969.3T DK94303969T DK0628630T3 DK 0628630 T3 DK0628630 T3 DK 0628630T3 DK 94303969 T DK94303969 T DK 94303969T DK 0628630 T3 DK0628630 T3 DK 0628630T3
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DK
Denmark
Prior art keywords
trehalose
enzyme
preparation
releasing enzyme
moiety
Prior art date
Application number
DK94303969.3T
Other languages
English (en)
Inventor
Michio Kubota
Toshiyuki Sugimoto
Kazuhiko Maruta
Toshi Miyake
Original Assignee
Hayashibara Biochem Lab
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Filing date
Publication date
Application filed by Hayashibara Biochem Lab filed Critical Hayashibara Biochem Lab
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Publication of DK0628630T3 publication Critical patent/DK0628630T3/da

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    • C13SUGAR INDUSTRY
    • C13KSACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K13/00Sugars not otherwise provided for in this class
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    • C12N9/00Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14Hydrolases (3)
    • C12N9/24Hydrolases (3) acting on glycosyl compounds (3.2)
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/186Starches; Derivatives thereof
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/005Condensed milk; Sugared condensed milk
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    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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    • A23C9/00Milk preparations; Milk powder or milk powder preparations
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    • A23G3/42Sweetmeats, 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
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    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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    • A23L15/00Egg products; Preparation or treatment thereof
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    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/021Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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    • C12N9/14Hydrolases (3)
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    • C12N9/2405Glucanases
    • C12N9/2451Glucanases acting on alpha-1,6-glucosidic bonds
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DK94303969.3T 1993-06-03 1994-06-02 Trehalosefrigørende enzym og fremstilling og anvendelser deraf DK0628630T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP15633893 1993-06-03
JP34034393 1993-12-09
JP07929194A JP3559585B2 (ja) 1993-06-03 1994-03-28 トレハロース遊離酵素とその製造方法並びに用途

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IL121713A0 (en) 1998-02-22
KR950000872A (ko) 1995-01-03
EP0628630A3 (en) 1995-06-14
US5591612A (en) 1997-01-07
DE69410012T2 (de) 1998-10-29
ES2116532T3 (es) 1998-07-16
TW421673B (en) 2001-02-11
EP0628630B1 (en) 1998-05-06
CA2124758A1 (en) 1994-12-04
AU686141B2 (en) 1998-02-05
IL109822A0 (en) 1994-08-26
US5472863A (en) 1995-12-05
KR100306868B1 (ko) 2001-11-30
CA2124758C (en) 2010-08-17
DE69410012D1 (de) 1998-06-10
AU6349994A (en) 1994-12-08
IL121712A (en) 2000-08-31
IL121713A (en) 2000-08-31
IL121712A0 (en) 1998-02-22
US5591611A (en) 1997-01-07
JPH07213283A (ja) 1995-08-15
ATE165865T1 (de) 1998-05-15
IL121711A (en) 2000-08-31
IL121711A0 (en) 1998-02-22
EP0628630A2 (en) 1994-12-14
JP3559585B2 (ja) 2004-09-02

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