EP0851736A1 - A process for the improvement of gel formation or viscosity increase - Google Patents

A process for the improvement of gel formation or viscosity increase

Info

Publication number
EP0851736A1
EP0851736A1 EP96930032A EP96930032A EP0851736A1 EP 0851736 A1 EP0851736 A1 EP 0851736A1 EP 96930032 A EP96930032 A EP 96930032A EP 96930032 A EP96930032 A EP 96930032A EP 0851736 A1 EP0851736 A1 EP 0851736A1
Authority
EP
European Patent Office
Prior art keywords
slurry
homogenate
treatment
enzymes
mixture
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP96930032A
Other languages
German (de)
English (en)
French (fr)
Inventor
Gitte Budolfsen
Hans Peter Heldt-Hansen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novo Nordisk AS
Original Assignee
Novo Nordisk 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 Novo Nordisk AS filed Critical Novo Nordisk AS
Publication of EP0851736A1 publication Critical patent/EP0851736A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • 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)
    • C12Y302/01025—Beta-mannosidase (3.2.1.25), i.e. mannanase
    • 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)
    • C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase
    • 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)
    • C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)

Definitions

  • the pectic polysaccharides constitute approx. 30% of the total mass. Mannans, ⁇ - (1-3) -glucans and arabinoxylans also play a role as pectic-interlocking agents.
  • the cell wall further consists of structural proteins, of which extensin is thought to play the major role.
  • the present invention relates to a process for the treatment of a pectinaceous homogenate or slurry, wherein said homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, ⁇ -arabinofura- nosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes, b) a treatment with a pectinesterase (PE) , which PE is essen ⁇ tially free from pectic depolymerizing enzymes, followed by c) an enzyme inactivating treatment, said process being performed in the presence of divalent metal ions, especially Ca 2+ , said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c)
  • Cellulytic and hemicellulytic enzymes such as xylanases, endoglucanases, and mannanases have the ability to loosen the pectic material and presumably to make it more susceptible to the action of specific pectinolytic enzymes.
  • Pectinolytic enzymes such as galactanases, arabinanases, ⁇ -arabinofuranosidases, and rhamnogalacturonan acetyl esterases (RGAE) can be used for a sort of debranching of the pectic polysaccharides.
  • Linear polysaccharides of the same molecular weight as that of a branched polysaccharide will show higher viscosity, as the linear polymer can gyrate, causing the molecule to sweep through large volumes of space. Therefore the linear molecules will come into contact with each other more easily, and increase the friction or the viscosity characteristics of the solution at much lower concentrations than will highly branched molecules (cf. Glicksman M. , 1982, Food Hydrocolloids 1, 4-10)
  • the PE used in the invention is derived from a fungus of the genus Aspergillus, preferably A . japonicus , (S. Ishii et al . , 1979, Journal of Food Science 44, p 611-614), A . aculea tus , A . niger (EP 0 388 593 Al) , A . awa ori (EP 0 388 593 Al) , or the genera Fusarium, Sclerotonia , or PenicilliuiT., (Kikkoman: DE 2843351; US 4,200,694) . These pectinesterases exhibit a relatively low pH optimum, corresponding to the relatively low pH optimum of many fruits.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Colloid Chemistry (AREA)
  • Physical Or Chemical Processes And Apparatus (AREA)
EP96930032A 1995-09-22 1996-09-17 A process for the improvement of gel formation or viscosity increase Withdrawn EP0851736A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK106195 1995-09-22
DK106195 1995-09-22
PCT/DK1996/000391 WO1997010726A1 (en) 1995-09-22 1996-09-17 A process for the improvement of gel formation or viscosity increase

Publications (1)

Publication Number Publication Date
EP0851736A1 true EP0851736A1 (en) 1998-07-08

Family

ID=8100555

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96930032A Withdrawn EP0851736A1 (en) 1995-09-22 1996-09-17 A process for the improvement of gel formation or viscosity increase

Country Status (9)

Country Link
EP (1) EP0851736A1 (cs)
JP (1) JPH11511330A (cs)
AR (1) AR003616A1 (cs)
AU (1) AU710702B2 (cs)
IL (1) IL123425A0 (cs)
IN (1) IN183517B (cs)
NZ (1) NZ316894A (cs)
WO (1) WO1997010726A1 (cs)
ZA (1) ZA967790B (cs)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0892610A1 (en) * 1996-04-12 1999-01-27 Unilever Plc Process for the preparation of a food product
WO1999005563A1 (fr) 1997-07-25 1999-02-04 Seiko Epson Corporation Afficheur et dispositif electronique comportant un tel afficheur
DE69821377T2 (de) * 1997-10-10 2004-06-24 Unilever N.V. Verfahren zur herstellung von lebensmittelprodukten auf tomatenbasis mit pektin methylesterase und zugesetztem hydrokolloid
JP4105373B2 (ja) * 2000-09-05 2008-06-25 株式会社ミツカングループ本社 こんにゃく及びその製造方法
DE602006001932D1 (de) * 2005-07-22 2008-09-04 Mars Inc Snackfrucht
JP6333510B2 (ja) * 2012-06-29 2018-05-30 株式会社明治 カット果実または野菜を含むソースの製造方法
WO2014005801A1 (en) * 2012-07-02 2014-01-09 Unilever N.V. Concentrate food composition in the form of a gel
WO2014005825A1 (en) * 2012-07-02 2014-01-09 Unilever N.V. Concentrate food composition comprising a pectin gel
GB201409047D0 (en) * 2014-05-21 2014-07-02 Cellucomp Ltd Cellulose microfibrils
JP2017153454A (ja) * 2016-03-04 2017-09-07 公立大学法人大阪府立大学 ペクチン性多糖類の製造方法
RU2623114C1 (ru) * 2016-10-20 2017-06-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Способ производства мармеладного изделия

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5550045A (en) * 1992-05-15 1996-08-27 Unilever Patent Holdings, B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having rhamnogalcturonase activity
IL107791A (en) * 1992-11-30 1997-04-15 Gist Brocades Nv Use of pectinesterase in the treatment of fruit and vegetables

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9710726A1 *

Also Published As

Publication number Publication date
ZA967790B (en) 1997-05-27
WO1997010726A1 (en) 1997-03-27
AU710702B2 (en) 1999-09-30
JPH11511330A (ja) 1999-10-05
IN183517B (cs) 2000-01-22
IL123425A0 (en) 1998-09-24
NZ316894A (cs) 2000-01-28
AR003616A1 (es) 1998-08-05
AU6923896A (en) 1997-04-09

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