DK1433852T3 - Anvendelse af lipase til forbedring af deje og bagte produkter - Google Patents

Anvendelse af lipase til forbedring af deje og bagte produkter

Info

Publication number
DK1433852T3
DK1433852T3 DK04075818T DK04075818T DK1433852T3 DK 1433852 T3 DK1433852 T3 DK 1433852T3 DK 04075818 T DK04075818 T DK 04075818T DK 04075818 T DK04075818 T DK 04075818T DK 1433852 T3 DK1433852 T3 DK 1433852T3
Authority
DK
Denmark
Prior art keywords
polypeptide
activity
lipase
retains
range
Prior art date
Application number
DK04075818T
Other languages
Danish (da)
English (en)
Inventor
Charlotte Horsmans Poulsen
Jorn Borch Soe
Preben Rasmussen
Susan Mampusti Madrid
Masoud R Zargahi
Original Assignee
Danisco
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8093108&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1433852(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco filed Critical Danisco
Application granted granted Critical
Publication of DK1433852T3 publication Critical patent/DK1433852T3/da

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • 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)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase
    • 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)
    • C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
    • C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01026—Galactolipase (3.1.1.26)
    • 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)
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K2319/00—Fusion polypeptide

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Noodles (AREA)
  • General Preparation And Processing Of Foods (AREA)
DK04075818T 1997-04-09 1998-04-03 Anvendelse af lipase til forbedring af deje og bagte produkter DK1433852T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK40097 1997-04-09
PCT/DK1998/000136 WO1998044804A1 (en) 1997-04-09 1998-04-03 Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase

Publications (1)

Publication Number Publication Date
DK1433852T3 true DK1433852T3 (da) 2006-09-04

Family

ID=8093108

Family Applications (5)

Application Number Title Priority Date Filing Date
DK98913538T DK0973399T3 (da) 1997-04-09 1998-04-03 Forbedret fremgangsmåde til fremstilling af meldeje og produkter fremstillet af sådanne deje under anvendelse af glyceroloxidase
DK98913539T DK0977869T4 (da) 1997-04-09 1998-04-03 Lipase og brug af samme til forbedring af dej og bageriprodukter
DK01204340T DK1193314T3 (da) 1997-04-09 1998-04-03 Lipase og anvendelse heraf til forbedring af deje og bagte produkter
DK04075818T DK1433852T3 (da) 1997-04-09 1998-04-03 Anvendelse af lipase til forbedring af deje og bagte produkter
DK04075819T DK1466980T3 (da) 1997-04-09 1998-04-03 Lipase og anvendelse af samme til forbedring af deje og bagte produkter

Family Applications Before (3)

Application Number Title Priority Date Filing Date
DK98913538T DK0973399T3 (da) 1997-04-09 1998-04-03 Forbedret fremgangsmåde til fremstilling af meldeje og produkter fremstillet af sådanne deje under anvendelse af glyceroloxidase
DK98913539T DK0977869T4 (da) 1997-04-09 1998-04-03 Lipase og brug af samme til forbedring af dej og bageriprodukter
DK01204340T DK1193314T3 (da) 1997-04-09 1998-04-03 Lipase og anvendelse heraf til forbedring af deje og bagte produkter

Family Applications After (1)

Application Number Title Priority Date Filing Date
DK04075819T DK1466980T3 (da) 1997-04-09 1998-04-03 Lipase og anvendelse af samme til forbedring af deje og bagte produkter

Country Status (8)

Country Link
US (3) US6406723B1 (es)
EP (8) EP0973399B1 (es)
AT (6) ATE280221T1 (es)
AU (2) AU6820698A (es)
DE (7) DE69841719D1 (es)
DK (5) DK0973399T3 (es)
ES (3) ES2350891T3 (es)
WO (2) WO1998045453A1 (es)

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ATE223489T1 (de) 1995-06-07 2002-09-15 Danisco Rekombinante hexose oxidase, verfahren zu deren herstellung und verwendung
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
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US20050287250A1 (en) * 1995-06-07 2005-12-29 Danisco A/S Method
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CN107835853B (zh) * 2015-05-19 2021-04-20 诺维信公司 气味减少
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