JP2011015688A5 - - Google Patents
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- Publication number
- JP2011015688A5 JP2011015688A5 JP2010185039A JP2010185039A JP2011015688A5 JP 2011015688 A5 JP2011015688 A5 JP 2011015688A5 JP 2010185039 A JP2010185039 A JP 2010185039A JP 2010185039 A JP2010185039 A JP 2010185039A JP 2011015688 A5 JP2011015688 A5 JP 2011015688A5
- Authority
- JP
- Japan
- Prior art keywords
- degradation
- day
- amylase
- amylopectin
- maltogenic
- 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.)
- Granted
Links
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 241000589779 Pelomonas saccharophila Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK0457/98 | 1998-04-01 | ||
| DK45798 | 1998-04-01 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000541287A Division JP2002509720A (ja) | 1998-04-01 | 1999-03-30 | 非マルトース生成エキソアミラーゼ類及び澱粉の劣化を遅延することへのそれらの使用 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2011015688A JP2011015688A (ja) | 2011-01-27 |
| JP2011015688A5 true JP2011015688A5 (https=) | 2013-08-29 |
| JP5385228B2 JP5385228B2 (ja) | 2014-01-08 |
Family
ID=8093778
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000541287A Withdrawn JP2002509720A (ja) | 1998-04-01 | 1999-03-30 | 非マルトース生成エキソアミラーゼ類及び澱粉の劣化を遅延することへのそれらの使用 |
| JP2010185039A Expired - Lifetime JP5385228B2 (ja) | 1998-04-01 | 2010-08-20 | 非マルトース生成エキソアミラーゼ類及び澱粉の劣化を遅延することへのそれらの使用 |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000541287A Withdrawn JP2002509720A (ja) | 1998-04-01 | 1999-03-30 | 非マルトース生成エキソアミラーゼ類及び澱粉の劣化を遅延することへのそれらの使用 |
Country Status (17)
| Country | Link |
|---|---|
| US (2) | US6667065B1 (https=) |
| EP (1) | EP1068302B1 (https=) |
| JP (2) | JP2002509720A (https=) |
| KR (1) | KR100630277B1 (https=) |
| CN (1) | CN100390277C (https=) |
| AT (1) | ATE296876T1 (https=) |
| AU (1) | AU763250C (https=) |
| BR (1) | BR9909280A (https=) |
| CA (1) | CA2326442C (https=) |
| DE (1) | DE69925586T2 (https=) |
| DK (1) | DK1068302T3 (https=) |
| ES (1) | ES2241267T3 (https=) |
| NZ (1) | NZ506892A (https=) |
| PT (1) | PT1068302E (https=) |
| RU (1) | RU2225118C2 (https=) |
| WO (1) | WO1999050399A2 (https=) |
| ZA (1) | ZA200004817B (https=) |
Families Citing this family (61)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8178090B2 (en) * | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
| US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| US7745599B1 (en) * | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| EP1559788A1 (en) | 1997-04-09 | 2005-08-03 | Danisco A/S | Use lipase for improving doughs and baked products |
| GB9914210D0 (en) | 1999-06-17 | 1999-08-18 | Danisco | Promoter |
| EP1194559B1 (en) * | 1999-06-18 | 2006-09-20 | Research Foundation Of State University Of New York | Groups of borrelia burgdorferi that cause lyme disease in humans |
| ES2284897T3 (es) | 2001-05-18 | 2007-11-16 | Danisco A/S | Procedimiento para la preparacion de una masa con una enzima. |
| WO2004006691A2 (en) * | 2002-07-12 | 2004-01-22 | The Texas A & M University System | Enzymatic process for the preparation of foods, feedstuffs and ingredients therefor |
| MXPA05007653A (es) | 2003-01-17 | 2005-09-30 | Danisco | Metodo. |
| GB0309126D0 (en) * | 2003-04-17 | 2003-05-28 | Neutec Pharma Plc | Clostridium difficile focussed antibodies |
| DK1654355T3 (da) | 2003-06-13 | 2010-08-09 | Danisco | Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer |
| US8143048B2 (en) | 2003-07-07 | 2012-03-27 | Danisco A/S | Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| KR101286991B1 (ko) | 2003-07-07 | 2013-07-23 | 듀폰 뉴트리션 바이오사이언시즈 에이피에스 | 엑소-특이성 아밀라아제 폴리펩티드, 그 폴리펩티드를코딩하는 핵산 및 그의 용도 |
| US20080124427A1 (en) * | 2003-08-22 | 2008-05-29 | Novozymes A/S | Process for preparing a dough comprising a starch-degrading glucogenic exo-amy-lase of family 13 |
| GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
| CA2468219C (en) * | 2004-05-19 | 2012-05-01 | The Pillsbury Company | Packaged, non-developed dough product in low pressure package, and related compositions and methods |
| WO2005112655A2 (en) * | 2004-05-19 | 2005-12-01 | General Mills Marketing, Inc. | Packaged, developed dough product in low pressure package, and related methods |
| CN104357424A (zh) * | 2004-07-07 | 2015-02-18 | 杜邦营养生物科学有限公司 | 多肽 |
| CN102533440B (zh) | 2004-07-16 | 2017-09-19 | 杜邦营养生物科学有限公司 | 用酶使油脱胶的方法 |
| EP1828379A1 (en) | 2004-12-15 | 2007-09-05 | Novozymes A/S | Alkaline bacillus amylase |
| EP1926753B1 (en) | 2004-12-22 | 2010-11-24 | Novozymes A/S | Hybrid enzymes consisting of an endo-amylase first amino acid sequence and a carbohydrate-binding module as second amino acid sequence |
| JP2008544751A (ja) * | 2005-07-07 | 2008-12-11 | ダニスコ エイ／エス | Ｐｓｅｕｄｏｍｏｎａｓｓａｃｃｈａｒｏｐｈｉｌｉａ由来の修飾アミラーゼ |
| US8030050B2 (en) * | 2005-07-07 | 2011-10-04 | Danisco A/S | Modified amylases from Pseudomonas species |
| US20070148318A1 (en) * | 2005-12-22 | 2007-06-28 | Rubio Felipe A | Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking |
| ES2644745T3 (es) * | 2006-06-19 | 2017-11-30 | Dupont Nutrition Biosciences Aps | Polipéptido |
| RU2352120C1 (ru) * | 2007-07-25 | 2009-04-20 | Виктор Александрович Грибов | Способ приготовления композиции теста из муки рисовой и пшеничной (варианты) и композиция теста, полученная этим способом (варианты) |
| CN101918545A (zh) | 2008-01-02 | 2010-12-15 | 丹尼斯科美国公司 | 应用嗜糖假单胞菌g4-淀粉酶和其变体获得乙醇的无葡糖淀粉酶的方法 |
| US20090297659A1 (en) * | 2008-06-03 | 2009-12-03 | Boutte Troy T | Enzymatic dough conditioner and flavor improver for bakery products |
| DK2358873T4 (en) | 2008-12-15 | 2018-05-28 | Danisco Us Inc | HYBRID ALPHA AMYLASER |
| EP3473711B1 (en) | 2009-05-19 | 2020-11-04 | DuPont Nutrition Biosciences ApS | Amylase polypeptides |
| AU2010250810B2 (en) | 2009-05-19 | 2014-03-20 | Dupont Nutrition Biosciences Aps | Use |
| WO2011120993A1 (en) | 2010-03-29 | 2011-10-06 | Danisco A/S | Polypeptides having transgalactosylating activity |
| DK2595488T3 (da) * | 2010-07-21 | 2020-02-24 | Novozymes As | Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase |
| US10433563B2 (en) | 2011-08-25 | 2019-10-08 | Corbion Group Netherlands B.V. | Use of an anti-staling enzyme mixture in the preparation of baked bread |
| WO2013098338A1 (en) | 2011-12-26 | 2013-07-04 | Dupont Nutrition Biosciences Aps | Use of amylase enzyme |
| DK2840900T3 (da) | 2012-04-25 | 2019-09-09 | Novozymes As | Fremgangsmåde til bagning |
| WO2013182686A1 (en) | 2012-06-08 | 2013-12-12 | Dupont Nutrition Biosciences Aps | Polypeptides having transgalactosylating activity |
| TR201818734T4 (tr) | 2012-06-27 | 2019-01-21 | Novozymes As | Pirinç pişirme usulü. |
| EP4165999A1 (en) | 2013-12-11 | 2023-04-19 | DuPont Nutrition Biosciences ApS | A method for preparing a dairy product having a stable content of galacto-oligosaccharide(s) |
| BE1022042B1 (nl) | 2014-09-29 | 2016-02-08 | Puratos Nv | Verbeterde cakebeslagsoorten |
| WO2016071504A1 (en) | 2014-11-07 | 2016-05-12 | Dupont Nutrition Biosciences Aps | Recombinant host cell expressing beta-galactosidase and/or transgalactosylating activity deficient in mannanase, cellulase and pectinase |
| CA3045071A1 (en) | 2016-11-30 | 2018-06-07 | Novozymes A/S | Method of baking |
| BR112019017271A2 (pt) | 2017-02-20 | 2020-04-14 | Novozymes As | enzima lipolítica para uso em panificação |
| KR101974599B1 (ko) | 2017-03-24 | 2019-05-07 | 한국식품연구원 | 락토바실러스 플란타룸을 이용한 전분 노화 억제 방법 |
| JP7149930B2 (ja) * | 2017-03-27 | 2022-10-07 | ナガセケムテックス株式会社 | パンの品質改良剤及び／又は品質改良組成物 |
| WO2018187524A1 (en) | 2017-04-07 | 2018-10-11 | Dupont Nutrition Biosciences Aps | BACILLUS HOST CELLS PRODUCING β-GALACTOSIDASES AND LACTASES IN THE ABSENCE OF P-NITROBENZYLESTERASE SIDE ACTIVITY |
| US20200196617A1 (en) | 2017-06-22 | 2020-06-25 | Novozymes A/S | Dough Relaxation Using Gamma Glutamyl Transpeptidase |
| WO2019042971A1 (en) | 2017-08-29 | 2019-03-07 | Novozymes A/S | BAKERY YEAST EXPRESSING ANTI-RESTORATION / FRESHNESS AMYLASES |
| EP3461350A1 (en) | 2017-09-28 | 2019-04-03 | DuPont Nutrition Biosciences ApS | A food composition with enhanced shelf stability |
| US12414570B2 (en) | 2018-06-04 | 2025-09-16 | Novazymes A/S | Solid enzymatic article for use in baking |
| EP3806642A1 (en) | 2018-06-12 | 2021-04-21 | Novozymes A/S | Less added sugar in baked products |
| KR102095030B1 (ko) | 2018-09-10 | 2020-03-31 | 한림대학교 산학협력단 | 락토바실러스 플란타룸을 이용한 LpMA의 최적 생산 방법 |
| JP7660354B2 (ja) | 2019-10-31 | 2025-04-11 | ナガセヴィータ株式会社 | 穀物加工食品用の防カビ剤 |
| WO2021116198A1 (en) | 2019-12-09 | 2021-06-17 | Novozymes A/S | Baking additive |
| EP3904525A1 (en) | 2020-04-27 | 2021-11-03 | Kutzner, Christoph | Fusion polypeptides for target peptide production |
| BR112023005131A2 (pt) | 2020-09-21 | 2023-04-25 | Dupont Nutrition Biosci Aps | Processo para fazer um produto de panificação com resiliência melhorada, produto de panificação, uso de uma exoamilase não maltogênica e uma glucoamilase, composição melhoradora para uma massa e massa |
| AU2021372822A1 (en) | 2020-11-02 | 2023-06-01 | Novozymes A/S | Baked and par-baked products with thermostable amg variants from penicillium |
| CN120344150A (zh) | 2022-11-30 | 2025-07-18 | 诺维信公司 | 用热稳定葡糖淀粉酶变体在低ph下烘焙 |
| CN116179627B (zh) * | 2022-12-14 | 2026-02-06 | 齐鲁工业大学(山东省科学院) | 用于替代羟丙基二淀粉磷酸酯的改性淀粉的绿色制备方法 |
| CN117859652B (zh) * | 2024-03-12 | 2024-06-18 | 云南植虫药生物科技有限公司 | 滇橄榄组培快繁育苗方法及应用 |
| CN119591730B (zh) * | 2024-09-02 | 2025-10-10 | 江南大学 | 一种利用中高聚合度线性糖链调控淀粉回生的方法 |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4320151A (en) * | 1976-06-07 | 1982-03-16 | Cole Morton S | Antistaling baking composition |
| EP0063456B1 (en) | 1981-04-13 | 1984-08-01 | Takeda Chemical Industries, Ltd. | Pseudo-aminosugars, their production and use |
| JPS6279746A (ja) * | 1985-10-01 | 1987-04-13 | Showa Sangyo Kk | でんぷん質食品の老化を防止する方法 |
| JP2660836B2 (ja) | 1987-07-08 | 1997-10-08 | 株式会社 林原生物化学研究所 | マルトテトラオース生成アミラーゼ活性を有するポリペプチドとその用途 |
| US5023094A (en) * | 1989-08-10 | 1991-06-11 | Gist-Brocades N.V. | Retarding the firming of bread crumb during storage |
| DK474589D0 (da) | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| DE4017595A1 (de) | 1990-05-31 | 1991-12-05 | Consortium Elektrochem Ind | Maltopentaose produzierende amylasen |
| JP3389666B2 (ja) | 1993-01-29 | 2003-03-24 | 日産自動車株式会社 | エポキシ樹脂系接着性組成物 |
| JPH06279746A (ja) | 1993-03-26 | 1994-10-04 | Dainippon Ink & Chem Inc | 磁気記録媒体用結合剤 |
| JP3533239B2 (ja) * | 1994-03-01 | 2004-05-31 | 株式会社林原生物化学研究所 | マルトヘキサオース・マルトヘプタオース生成アミラーゼとその製造方法並びに用途 |
-
1999
- 1999-03-30 AT AT99910629T patent/ATE296876T1/de active
- 1999-03-30 KR KR1020007010789A patent/KR100630277B1/ko not_active Expired - Lifetime
- 1999-03-30 AU AU29530/99A patent/AU763250C/en not_active Ceased
- 1999-03-30 WO PCT/IB1999/000649 patent/WO1999050399A2/en not_active Ceased
- 1999-03-30 ES ES99910629T patent/ES2241267T3/es not_active Expired - Lifetime
- 1999-03-30 NZ NZ506892A patent/NZ506892A/en not_active IP Right Cessation
- 1999-03-30 PT PT99910629T patent/PT1068302E/pt unknown
- 1999-03-30 DK DK99910629T patent/DK1068302T3/da active
- 1999-03-30 CN CNB998066389A patent/CN100390277C/zh not_active Expired - Fee Related
- 1999-03-30 RU RU2000127717/13A patent/RU2225118C2/ru not_active IP Right Cessation
- 1999-03-30 CA CA2326442A patent/CA2326442C/en not_active Expired - Lifetime
- 1999-03-30 DE DE69925586T patent/DE69925586T2/de not_active Expired - Lifetime
- 1999-03-30 US US09/647,504 patent/US6667065B1/en not_active Expired - Lifetime
- 1999-03-30 BR BR9909280-8A patent/BR9909280A/pt not_active Application Discontinuation
- 1999-03-30 EP EP99910629A patent/EP1068302B1/en not_active Expired - Lifetime
- 1999-03-30 JP JP2000541287A patent/JP2002509720A/ja not_active Withdrawn
-
2000
- 2000-09-12 ZA ZA200004817A patent/ZA200004817B/xx unknown
-
2003
- 2003-09-25 US US10/669,724 patent/US6890572B2/en not_active Expired - Lifetime
-
2010
- 2010-08-20 JP JP2010185039A patent/JP5385228B2/ja not_active Expired - Lifetime
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