GB626848A - Method of and means for protecting foodstuffs from the deleterious action of free oxygen - Google Patents

Method of and means for protecting foodstuffs from the deleterious action of free oxygen

Info

Publication number
GB626848A
GB626848A GB3138945A GB3138945A GB626848A GB 626848 A GB626848 A GB 626848A GB 3138945 A GB3138945 A GB 3138945A GB 3138945 A GB3138945 A GB 3138945A GB 626848 A GB626848 A GB 626848A
Authority
GB
United Kingdom
Prior art keywords
catalase
oxidase
glucose oxidase
added
aqueous liquid
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
GB3138945A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB3138945A priority Critical patent/GB626848A/en
Publication of GB626848A publication Critical patent/GB626848A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1213—Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Physiology (AREA)
  • Nutrition Science (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

Free oxygen is removed from foods comprising an aqueous liquid and an oxidizable constituent, when kept in sealed containers, by adding to the food, immediately before sealing, a minute amount of an oxidase prepared from the intracellular contents of the mycelium of moulds, e.g. Penicillium chrysogenum, P. purpurogenum, or P. glaucum, Aspergillus niger or A. fumaricus. The oxidizable constituent, if not already present, may be produced in or added to the aqueous liquid. Catalase may be added for decomposing any hydrogen peroxide formed by the action of the oxidase. The preparation of a glucose oxidase and catalase containing extract by cultivating P. chrysogenum successively on dextrose-peptone agar and a malt syrup containing nutrient liquid, grinding the mould growth with sand and infusorial earth, filtering, and dialyzing the filtrate is described.ALSO:Free oxygen is removed from foods comprising an aqueous liquid and an oxidizable constituent, when kept in sealed containers, by adding to the food, immediately before sealing, a minute amount of an oxidase prepared from the intracellular contents of the mycelium of moulds, e.g. Penicillium chrysogenum, P. purpurogenum, or P. glaucum, Aspergillus niger or A. fumaricus. The oxidizable constituent, if not already present, may be produced in or added to the aqueous liquid. Catalase may be added for decomposing any hydrogen peroxide formed by the action of the oxidase. The preparation of a glucose oxidase and catalase containing extract by cultivating P. chrysogenum successively on dextrose-peptone agar and a malt syrup containing nutrient liquid, grinding the mould growth with sand and infusorial earth, filtering, and dialyzing the filtrate is described. There is described the treatment of vegetables, e.g. tomatoes, corn, peas, asparagus in canning, with pellets of sodium chloride containing the enzymes, of beer with maltase, glucose oxidase and catalase, with glucose and glucose oxidase, or with protease, amino-acid oxidase and catalase, of sucrose containing orange juice with invertase, glucose oxidase and catalase, of milk with lactase, glucose oxidase and catalase, and of foods containing starch with diatase, in addition to the disaccharide decomposing enzyme, glucose oxidase and catalase. The oxidase may be added to beer in conjunction with additions for chill-proofing of the beer on standing to mature, e.g. with papain which has been activated and freed from peroxidase activity and a preparation from mould which includes diatase and a protease, or, where catalase is included, with ascorbic acid or the like compound containing the N-diol group. U.S.A. Specification 2,011,096 is referred to.
GB3138945A 1945-11-21 1945-11-21 Method of and means for protecting foodstuffs from the deleterious action of free oxygen Expired GB626848A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3138945A GB626848A (en) 1945-11-21 1945-11-21 Method of and means for protecting foodstuffs from the deleterious action of free oxygen

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3138945A GB626848A (en) 1945-11-21 1945-11-21 Method of and means for protecting foodstuffs from the deleterious action of free oxygen

Publications (1)

Publication Number Publication Date
GB626848A true GB626848A (en) 1949-07-22

Family

ID=10322371

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3138945A Expired GB626848A (en) 1945-11-21 1945-11-21 Method of and means for protecting foodstuffs from the deleterious action of free oxygen

Country Status (1)

Country Link
GB (1) GB626848A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2651592A (en) * 1950-08-15 1953-09-08 Ben L Sarett Enzymatic process for producing gluconic acid
US2744017A (en) * 1950-08-15 1956-05-01 Ben L Sarett Removal of sugars by enzymatic process
FR2237589A1 (en) * 1973-07-19 1975-02-14 Alfa Laval Ab
US4331761A (en) 1976-09-24 1982-05-25 Akzona Incorporated Stabilization of peroxidase
WO2005096838A1 (en) * 2004-04-05 2005-10-20 Danisco A/S Enzymatic process for acrylamide reduction in foodstuffs
WO2017174752A1 (en) * 2016-04-06 2017-10-12 Healthboost As Glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
CN107712506A (en) * 2016-08-12 2018-02-23 苏州昆蓝生物科技有限公司 A kind of production method for improving memory drink
US10471009B2 (en) 2014-10-01 2019-11-12 Nofima As Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
CN111418756A (en) * 2020-01-07 2020-07-17 中国农业大学 Application of glucose oxidase and peroxidase in mycotoxin detoxification

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2651592A (en) * 1950-08-15 1953-09-08 Ben L Sarett Enzymatic process for producing gluconic acid
US2744017A (en) * 1950-08-15 1956-05-01 Ben L Sarett Removal of sugars by enzymatic process
FR2237589A1 (en) * 1973-07-19 1975-02-14 Alfa Laval Ab
US4331761A (en) 1976-09-24 1982-05-25 Akzona Incorporated Stabilization of peroxidase
WO2005096838A1 (en) * 2004-04-05 2005-10-20 Danisco A/S Enzymatic process for acrylamide reduction in foodstuffs
US10471009B2 (en) 2014-10-01 2019-11-12 Nofima As Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
US10786452B2 (en) 2014-10-01 2020-09-29 Nofima As Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
WO2017174752A1 (en) * 2016-04-06 2017-10-12 Healthboost As Glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
CN107712506A (en) * 2016-08-12 2018-02-23 苏州昆蓝生物科技有限公司 A kind of production method for improving memory drink
CN111418756A (en) * 2020-01-07 2020-07-17 中国农业大学 Application of glucose oxidase and peroxidase in mycotoxin detoxification

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