DK1571919T4 - Hidtil ukendt til fodevareproduktion fremgangsmåde - Google Patents
Hidtil ukendt til fodevareproduktion fremgangsmåde Download PDFInfo
- Publication number
- DK1571919T4 DK1571919T4 DK03785884.2T DK03785884T DK1571919T4 DK 1571919 T4 DK1571919 T4 DK 1571919T4 DK 03785884 T DK03785884 T DK 03785884T DK 1571919 T4 DK1571919 T4 DK 1571919T4
- Authority
- DK
- Denmark
- Prior art keywords
- asparaginase
- seq
- polynucleotide
- vector
- isolated
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01001—Asparaginase (3.5.1.1)
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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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
-
- 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
-
- 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)
- C12N9/82—Asparaginase (3.5.1.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01002—Glutaminase (3.5.1.2)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Enzymes And Modification Thereof (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Crystals, And After-Treatments Of Crystals (AREA)
- Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Claims (21)
1. Isoleret polynukleotid der koder en asparaginase hybridiserbar under stærkt stringente betingelser til komplementen af et polynukleotid med SEQ ID NO: 1 eller SEQ ID NO: 2 og er mindst 80 % homolog med et polynukleotid med SEQ ID NO: 1 eller SEQ ID NO: 2.
2. Isoleret polynukleotid ifølge krav 1 opnåelig fra en filamentiøs svamp.
3. Isoleret polynukleotid ifølge krav 2 opnåelig fra Aspergillus niger.
4. Isoleret polynukleotid der koder en asparaginase, der omfatter en amino- syresekvens SEQ ID NO: 3 eller funktionelle ækvivalenter deraf, der har asparaginase-aktivitet og er mindst 80 % homolog med SEQ ID NO: 3.
5. Isoleret polynukleotid der mindst koder et funktionelt domæne, der har asparaginase-aktivitet af en asparaginase, der omfatter en aminosyresekvens SEQ ID NO: 3 eller funktionelle ækvivalenter deraf, der har asparaginase-aktivitet og mindst er 80 % homolog med SEQ ID NO: 3.
6. Isoleret polynukleotid der omfatter en nukleotidsekvens SEQ ID NO: 1 eller SEQ ID NO: 2 eller funktionelle ækvivalenter deraf, der mindst er 80 % homolog med SEQ ID NO: 1 eller 2, der koder for en asparaginase.
7. Isoleret polynukleotid bestående af SEQ ID NO: 1 eller SEQ ID NO: 2.
8. Vektor der omfatter en polynukleotidsekvens ifølge kravene 1 til 7.
9. Vektor ifølge krav 8, hvori polynukleotidsekvensen ifølge kravene 1 til 7 operationelt er koblet med regulatorisk sekvenser egnede til ekspression af polynukleotidsekvensen i en egnet værtcelle.
10. Vektor ifølge krav 9, hvori den egnede værtcelle er en filamentiøs svamp.
11. Fremgangsmåde til at fremstille et polynukleotid ifølge et hvilket som helst af kravene 1-7 eller en vektor ifølge et hvilket som helst af kravene 8-10, der omfatter trinene af et dyrke en værtcelle transformeret med polynukleotidet eller vektoren og at isolere polynukleotidet eller vektoren fra værtcellen.
12. Isoleret asparaginase der omfatter en nukleotidsekvens SEQ ID NO: 3 eller funktionelle ækvivalenter deraf, der har asparaginase-aktivitet og mindst er 80 % homolog med SEQ ID NO: 3.
13. Isoleret asparaginase ifølge krav 12 opnåelig fra Aspergillus niger.
14. Isoleret asparaginase opnåelig ved at udtrykke et polynukleotid ifølge et hvilket som helst af kravene 1-7 eller en vektor ifølge kravene 8-10 i en passende værtcelle, for eksempel Aspergillus niger.
15. Rekombinant asparaginase der omfatter et funktionelt domæne, der har asparaginase-aktivitet af en hvilken som helst asparaginase ifølge et hvilket som helst af kravene 12-14.
16. Fremgangsmåde til at fremstille en asparaginase ifølge et hvilket som helst af kravene 12-15, der omfatter trinene af at transformere en egnet værtcelle med et isoleret polynukleotid ifølge et hvilket som helst af kravene 1-7 eller en vektor ifølge et hvilket som helst af kravene 8-10, at dyrke cellen under betingelser der tillader at udtrykke polynukleotidet og eventuelt at oprense det kodede polypeptid fra cellen eller kulturmediet.
17. Rekombinant værtcelle hvori eller hvorpå en stamfader er blevet introduceret ved midler af rekombinant DNA-teknikker et polynukleotid ifølge et hvilket som helst af kravene 1-7 eller en vektor ifølge et hvilket som helst af kravene 8-10.
18. Rekombinant værtcelle ifølge krav 17, der udtrykker et polypeptid ifølge et hvilket som helst af kravene 12-15.
19. Fremgangsmåde til fremstillingen af et fødevareprodukt, der involverer mindst et opvarmningstrin, der omfatter et tilsætte en asparaginase ifølge et hvilket som helst af kravene 12-15 til en intermediat form af fødevareproduktet i fremstillingsfremgangsmåden, hvorved asparaginasen tilsættes før opvarmningstrinet i en mængde, som er effektiv til at reducere niveauet af asparaginase, som er tilstede i den intermediære form af fødevareproduktet, hvilken asparaginase er involveret i dannelsen af acrylamid under opvarmningstrinet.
20. Fremgangsmåde ifølge krav 19, hvori fødevareproduktet er lavet af mindst et planteråmateriale.
21. Fremgangsmåde ifølge krav 20, hvori planteråmaterialet er kornmel, fortrinsvis hvedemel eller kartoffel.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02102819 | 2002-12-19 | ||
PCT/EP2003/014553 WO2004030468A2 (en) | 2002-12-19 | 2003-12-18 | Novel food production process |
Publications (2)
Publication Number | Publication Date |
---|---|
DK1571919T3 DK1571919T3 (da) | 2009-11-30 |
DK1571919T4 true DK1571919T4 (da) | 2015-07-20 |
Family
ID=32050091
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK03785884.2T DK1571919T4 (da) | 2002-12-19 | 2003-12-18 | Hidtil ukendt til fodevareproduktion fremgangsmåde |
Country Status (16)
Country | Link |
---|---|
US (2) | US8105815B2 (da) |
EP (3) | EP1704782A1 (da) |
JP (1) | JP4723247B2 (da) |
CN (1) | CN100569101C (da) |
AT (1) | ATE440504T1 (da) |
AU (1) | AU2003294908B2 (da) |
BR (3) | BRPI0317298B1 (da) |
CA (2) | CA2914911C (da) |
DE (1) | DE60329018D1 (da) |
DK (1) | DK1571919T4 (da) |
EA (1) | EA011438B1 (da) |
ES (1) | ES2331068T5 (da) |
PL (2) | PL377490A1 (da) |
PT (1) | PT1571919E (da) |
WO (1) | WO2004030468A2 (da) |
ZA (1) | ZA200504358B (da) |
Families Citing this family (52)
Publication number | Priority date | Publication date | Assignee | Title |
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US7312062B2 (en) | 1998-11-27 | 2007-12-25 | Novozymes A/S | Lipolytic enzyme variants |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US7267834B2 (en) | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7527815B2 (en) * | 2003-06-25 | 2009-05-05 | The Procter & Gamble Company | Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce |
US7189422B2 (en) * | 2003-06-25 | 2007-03-13 | The Procter And Gamble Company | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce |
CA2554910A1 (en) * | 2004-02-26 | 2005-09-09 | Dsm Ip Assets B.V. | Novel food production process |
US20050214411A1 (en) * | 2004-03-29 | 2005-09-29 | Lindsay Robert C | Methods for suppressing acrylamide formation and restoring browned color and flavor |
WO2006053563A2 (en) * | 2004-11-17 | 2006-05-26 | Novozymes A/S | Process for reducing acrylamide |
AU2006254206B2 (en) * | 2005-05-31 | 2012-02-02 | Dsm Ip Assets B.V. | Novel process for enzymatic acrylamide reduction in food products |
RU2458133C2 (ru) | 2005-09-20 | 2012-08-10 | Дж.Р. Симплот Компани | Пищевые продукты с низким содержанием акриламида |
JP5452933B2 (ja) | 2005-12-28 | 2014-03-26 | ディーエスエム アイピー アセッツ ビー.ブイ. | 低アクリルアミドのプロセスフレーバー |
JP2009521947A (ja) * | 2006-01-05 | 2009-06-11 | ザ プロクター アンド ギャンブル カンパニー | ドウ食品成分中のアスパラギン低減方法 |
RU2429716C2 (ru) * | 2006-03-21 | 2011-09-27 | Маккейн Фудс Лимитед | Композиции и способы для модификации поверхности пищевых продуктов из корнеплодов |
DK2137307T3 (da) | 2007-03-09 | 2014-11-03 | Novozymes As | Termostabile asparaginaser |
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US20100136169A1 (en) | 2007-04-20 | 2010-06-03 | Dsm Ip Assets B.V. | Novel asparaginases and uses thereof |
DK2139997T3 (da) * | 2007-04-20 | 2014-12-08 | Dsm Ip Assets Bv | Asparaginasevarianter og anvendelser deraf |
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US8486684B2 (en) * | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
EP2174556A1 (en) | 2008-10-10 | 2010-04-14 | Nestec S.A. | Method for reducing acrylamide |
US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
CA2746857A1 (en) * | 2008-12-16 | 2010-06-24 | Novozymes A/S | Stabilization of asparaginase |
US8944072B2 (en) * | 2009-06-02 | 2015-02-03 | R.J. Reynolds Tobacco Company | Thermal treatment process for tobacco materials |
EP2503894B1 (de) * | 2009-11-25 | 2017-01-25 | Basf Se | Verfahren zur herstellung von backwaren |
US20110129569A1 (en) | 2009-11-26 | 2011-06-02 | Dsm Ip Assets B.V. | Method to produce fried vegetable products |
MX338016B (es) * | 2010-03-02 | 2016-03-30 | Renaissance Bioscience Corp | Mejoramiento funcional de microorganismos para minimizar la producción de acrilamida. |
US20120100249A1 (en) | 2010-04-27 | 2012-04-26 | Dsm Ip Assets B.V. | Novel asparaginase enzyme |
BR112012033703A2 (pt) | 2010-06-29 | 2016-10-11 | Dsm Ip Assets Bv | polipeptídeo tendo atividade beta-glicosidase e seus usos |
MX2012014993A (es) | 2010-06-29 | 2013-02-26 | Dsm Ip Assets Bv | Polipeptido que tiene actividad degradante de carbohidratos y usos de los mismos. |
MX2012015144A (es) | 2010-06-29 | 2013-03-05 | Dsm Ip Assets Bv | Polipeptido que tiene actividad de acetil-xilan-esterasa y usos del mismo. |
EA201300060A1 (ru) | 2010-06-29 | 2013-05-30 | ДСМ АйПи АССЕТС Б.В. | Полипептид, обладающий или содействующий активности деградации углеводного материала, и его применение |
PL2588494T3 (pl) | 2010-06-29 | 2018-08-31 | Dsm Ip Assets B.V. | Polipeptyd mający aktywność beta-glukozydazy i jego zastosowania |
US9175050B2 (en) | 2010-06-29 | 2015-11-03 | Dsm Ip Assets B.V. | Polypeptide having swollenin activity and uses thereof |
EP2640840B1 (en) | 2010-11-19 | 2018-05-30 | Novozymes North America, Inc. | Process for producing a fermentation product employing an amino acid oxidase, an arginase and/or an asparaginase |
BR112013019514A2 (pt) | 2011-01-31 | 2017-03-28 | Dsm Ip Assets Bv | celobiohidrolase mutante |
WO2012158320A1 (en) | 2011-05-13 | 2012-11-22 | Baker Hughes Incorporated | Method of using asparaginase as a polyacrylamide enzyme breaker |
US9485953B2 (en) | 2012-07-19 | 2016-11-08 | R.J. Reynolds Tobacco Company | Method for treating tobacco plants with enzymes |
BR112015003257A2 (pt) | 2012-08-17 | 2017-11-14 | Novozymes As | variante de asparaginase, métodos para produção de um produto alimentar a partir de um material alimentar, para produção de uma variante de asparaginase e para obtenção de uma variante de asparaginase, polinucleotídeo isolado, constructo de ácido nucleico, vetor de expressão, e, célula hospedeira |
EP3013951A1 (en) | 2013-06-24 | 2016-05-04 | Novozymes A/S | Method for producing a food product |
US20160135486A1 (en) | 2013-06-24 | 2016-05-19 | Novozymes A/S | Method for Producing a Food Product |
WO2014206914A1 (en) | 2013-06-24 | 2014-12-31 | Novozymes A/S | Method for producing a food product |
EP3197291A1 (en) | 2014-07-04 | 2017-08-02 | West Systems S.r.l | Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment |
WO2017050652A1 (en) | 2015-09-25 | 2017-03-30 | Dsm Ip Assets B.V. | Asparaginase |
EP3353293A1 (en) * | 2015-09-25 | 2018-08-01 | DSM IP Assets B.V. | Asparaginase |
CA2998263A1 (en) * | 2015-09-25 | 2017-03-30 | Dsm Ip Assets B.V. | Asparaginase |
WO2017050651A1 (en) * | 2015-09-25 | 2017-03-30 | Dsm Ip Assets B.V. | Asparaginase |
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JP2002300862A (ja) * | 2001-02-05 | 2002-10-15 | Kikkoman Corp | γ−アミノ酪酸含有天然食品素材の製造方法 |
WO2003083043A2 (en) | 2002-04-01 | 2003-10-09 | Novozymes Biotech, Inc. | Methods for producing secreted polypeptides having l-asparaginase activity |
US7267834B2 (en) * | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7037540B2 (en) | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7393550B2 (en) * | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US7524519B2 (en) * | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
DK2294928T3 (da) * | 2002-10-11 | 2014-11-10 | Novozymes As | Fremgangsmåde til fremstilling af et varmebehandlet produkt |
US7220440B2 (en) * | 2002-10-25 | 2007-05-22 | The Procter & Gamble Company | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce |
US7189422B2 (en) * | 2003-06-25 | 2007-03-13 | The Procter And Gamble Company | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce |
US6989167B2 (en) * | 2003-06-25 | 2006-01-24 | Procter + Gamble Co. | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce |
US7264838B2 (en) * | 2003-08-15 | 2007-09-04 | General Mills, Inc. | Method for reducing acrylamide levels in food products and food products produced thereby |
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2003
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- 2003-12-18 BR BRPI0317298-8A patent/BRPI0317298B1/pt unknown
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- 2003-12-18 CA CA2914911A patent/CA2914911C/en not_active Expired - Lifetime
- 2003-12-18 AU AU2003294908A patent/AU2003294908B2/en not_active Ceased
- 2003-12-18 EP EP06112487A patent/EP1704782A1/en not_active Withdrawn
- 2003-12-18 PL PL377490A patent/PL377490A1/pl not_active IP Right Cessation
- 2003-12-18 PL PL395660A patent/PL395660A1/pl not_active Application Discontinuation
- 2003-12-18 ES ES03785884.2T patent/ES2331068T5/es not_active Expired - Lifetime
- 2003-12-18 EP EP09165433A patent/EP2156750A1/en not_active Withdrawn
- 2003-12-18 WO PCT/EP2003/014553 patent/WO2004030468A2/en active Application Filing
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- 2003-12-18 DK DK03785884.2T patent/DK1571919T4/da active
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- 2003-12-18 DE DE60329018T patent/DE60329018D1/de not_active Expired - Lifetime
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2005
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2011
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