DK51286C - Method for Reducing or Excluding the Effect of Proteolytic Enzymes. - Google Patents

Method for Reducing or Excluding the Effect of Proteolytic Enzymes.

Info

Publication number
DK51286C
DK51286C DK51286DA DK51286C DK 51286 C DK51286 C DK 51286C DK 51286D A DK51286D A DK 51286DA DK 51286 C DK51286 C DK 51286C
Authority
DK
Denmark
Prior art keywords
excluding
reducing
effect
proteolytic enzymes
proteolytic
Prior art date
Application number
Other languages
Danish (da)
Original Assignee
Dansk Gaerings Industri As
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
Application filed by Dansk Gaerings Industri As filed Critical Dansk Gaerings Industri As
Application granted granted Critical
Publication of DK51286C publication Critical patent/DK51286C/en

Links

Classifications

    • 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
    • C12N9/99—Enzyme inactivation by chemical treatment
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09H—PREPARATION OF GLUE OR GELATINE
    • C09H3/00—Isolation of glue or gelatine from raw materials, e.g. by extracting, by heating
    • 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
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Biomedical Technology (AREA)
  • Botany (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Animal Husbandry (AREA)
  • Virology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)
DK51286D 1934-10-26 1934-10-26 Method for Reducing or Excluding the Effect of Proteolytic Enzymes. DK51286C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK51286T 1934-10-26

Publications (1)

Publication Number Publication Date
DK51286C true DK51286C (en) 1936-02-17

Family

ID=8139682

Family Applications (1)

Application Number Title Priority Date Filing Date
DK51286D DK51286C (en) 1934-10-26 1934-10-26 Method for Reducing or Excluding the Effect of Proteolytic Enzymes.

Country Status (4)

Country Link
DK (1) DK51286C (en)
FR (1) FR793098A (en)
GB (1) GB464857A (en)
NL (1) NL45870C (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR216570A1 (en) * 1978-05-22 1979-12-28 Miles Lab PROCEDURE TO REDUCE THE THERMAL STABILITY OF MICROBIAL RENNET MUCOR
DK145679A (en) * 1979-04-09 1980-10-10 Novo Industri As PROCEDURE FOR THERMAL DESTABILIZATION OF MICROBIAL OSTELOEBE
DK145779A (en) * 1979-04-09 1980-10-10 Novo Industri As PROCEDURE FOR THERMAL DESTABILIZATION OF MICROBIAL OSTELOEBE
EP0027834A1 (en) * 1979-10-24 1981-05-06 Rapidase B.V. Thermally sensitive microbial rennet, a process for its preparation and its application for cheese preparation
EP0796559B2 (en) * 1996-03-19 2006-03-01 DSM IP Assets B.V. A novel enzyme combination
ES2177893T5 (en) * 1996-03-19 2006-11-01 Dsm Ip Assets B.V. NEW ENZYMATIC COMPOSITION.

Also Published As

Publication number Publication date
FR793098A (en) 1936-01-15
GB464857A (en) 1937-04-22
NL45870C (en) 1939-01-16

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