KR100630277B1 - 전분의 노화를 지연시키는 넌-말토제닉 엑소아밀라제와그들의 사용 - Google Patents
전분의 노화를 지연시키는 넌-말토제닉 엑소아밀라제와그들의 사용 Download PDFInfo
- Publication number
- KR100630277B1 KR100630277B1 KR1020007010789A KR20007010789A KR100630277B1 KR 100630277 B1 KR100630277 B1 KR 100630277B1 KR 1020007010789 A KR1020007010789 A KR 1020007010789A KR 20007010789 A KR20007010789 A KR 20007010789A KR 100630277 B1 KR100630277 B1 KR 100630277B1
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- starch
- maltogenic
- enzyme
- exoamylase
- 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 - Lifetime
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- 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
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- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
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- 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)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
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- A—HUMAN NECESSITIES
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- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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- A—HUMAN NECESSITIES
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
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- Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180109015A (ko) | 2017-03-24 | 2018-10-05 | 한국식품연구원 | 락토바실러스 플란타룸을 이용한 전분 노화 억제 방법 |
| KR20200029163A (ko) | 2018-09-10 | 2020-03-18 | 한림대학교 산학협력단 | 락토바실러스 플란타룸을 이용한 LpMA의 최적 생산 방법 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
| 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 |
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| US5023094A (en) * | 1989-08-10 | 1991-06-11 | Gist-Brocades N.V. | Retarding the firming of bread crumb during storage |
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| 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 |
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- 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
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180109015A (ko) | 2017-03-24 | 2018-10-05 | 한국식품연구원 | 락토바실러스 플란타룸을 이용한 전분 노화 억제 방법 |
| KR20200029163A (ko) | 2018-09-10 | 2020-03-18 | 한림대학교 산학협력단 | 락토바실러스 플란타룸을 이용한 LpMA의 최적 생산 방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| ZA200004817B (en) | 2001-05-30 |
| DK1068302T3 (da) | 2005-10-03 |
| CN1303427A (zh) | 2001-07-11 |
| WO1999050399A3 (en) | 1999-12-23 |
| US6890572B2 (en) | 2005-05-10 |
| JP5385228B2 (ja) | 2014-01-08 |
| CA2326442A1 (en) | 1999-10-07 |
| DE69925586D1 (de) | 2005-07-07 |
| KR20010042255A (ko) | 2001-05-25 |
| US6667065B1 (en) | 2003-12-23 |
| EP1068302A2 (en) | 2001-01-17 |
| US20040043109A1 (en) | 2004-03-04 |
| AU763250C (en) | 2004-02-12 |
| JP2002509720A (ja) | 2002-04-02 |
| RU2225118C2 (ru) | 2004-03-10 |
| CA2326442C (en) | 2010-05-18 |
| PT1068302E (pt) | 2005-10-31 |
| EP1068302B1 (en) | 2005-06-01 |
| ATE296876T1 (de) | 2005-06-15 |
| AU763250B2 (en) | 2003-07-17 |
| NZ506892A (en) | 2003-11-28 |
| BR9909280A (pt) | 2000-11-21 |
| ES2241267T3 (es) | 2005-10-16 |
| AU2953099A (en) | 1999-10-18 |
| CN100390277C (zh) | 2008-05-28 |
| WO1999050399A2 (en) | 1999-10-07 |
| JP2011015688A (ja) | 2011-01-27 |
| DE69925586T2 (de) | 2005-10-27 |
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