GB1330390A - Proteolytic enzyme and its preparation - Google Patents

Proteolytic enzyme and its preparation

Info

Publication number
GB1330390A
GB1330390A GB5038471A GB5038471A GB1330390A GB 1330390 A GB1330390 A GB 1330390A GB 5038471 A GB5038471 A GB 5038471A GB 5038471 A GB5038471 A GB 5038471A GB 1330390 A GB1330390 A GB 1330390A
Authority
GB
United Kingdom
Prior art keywords
enzyme
dough
oct
proteolytic enzyme
preparation
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.)
Expired
Application number
GB5038471A
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.)
Rhone Poulenc SA
Original Assignee
Rhone Poulenc SA
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 Rhone Poulenc SA filed Critical Rhone Poulenc SA
Publication of GB1330390A publication Critical patent/GB1330390A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/38—Products with no well-defined composition, e.g. natural products
    • C11D3/386—Preparations containing enzymes, e.g. protease or amylase
    • 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)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1330390 Dough improvers RHONE-POULENC SA 29 Oct 1971 [30 Oct 1970] 50384/71 Heading A2B [Also in Divisions C3 and C5] Foodstuffs contain the proteolytic enzyme 25, 048 RP produced by aerobically cultivating Streptomyces nebuloxes DS 14, 579 NRRL 3864. Specific examples refer to a bread dough comprising wheat flour, yeast, salt, water and enzyme 25, 048 RP and a concentrate used in biscuit making comprising starch and enzyme 25, 048 RP. The presence of the enzyme in the bread dough facilitates working the dough, reduces the fermentation time, and provides a more uniform cell structure in the loaf.
GB5038471A 1970-10-30 1971-10-29 Proteolytic enzyme and its preparation Expired GB1330390A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7039202A FR2110786A5 (en) 1970-10-30 1970-10-30

Publications (1)

Publication Number Publication Date
GB1330390A true GB1330390A (en) 1973-09-19

Family

ID=9063551

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5038471A Expired GB1330390A (en) 1970-10-30 1971-10-29 Proteolytic enzyme and its preparation

Country Status (6)

Country Link
JP (1) JPS5432069B1 (en)
DE (1) DE2154031C3 (en)
FR (1) FR2110786A5 (en)
GB (1) GB1330390A (en)
NL (1) NL7114575A (en)
SE (2) SE382996B (en)

Also Published As

Publication number Publication date
NL7114575A (en) 1972-05-03
DE2154031C3 (en) 1980-04-24
SE7412420L (en) 1974-10-02
SE382996B (en) 1976-02-23
DE2154031B2 (en) 1979-08-02
JPS5432069B1 (en) 1979-10-11
DE2154031A1 (en) 1972-05-04
FR2110786A5 (en) 1972-06-02

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee