MX2018012702A - Composiciones para productos horneados que contienen enzimas lipoliticas y usos de las mismas. - Google Patents
Composiciones para productos horneados que contienen enzimas lipoliticas y usos de las mismas.Info
- Publication number
- MX2018012702A MX2018012702A MX2018012702A MX2018012702A MX2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A MX 2018012702 A MX2018012702 A MX 2018012702A
- Authority
- MX
- Mexico
- Prior art keywords
- compositions
- baked products
- lipolytic enzymes
- products containing
- containing lipolytic
- Prior art date
Links
Classifications
-
- 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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
-
- 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)
- C12Y301/01004—Phospholipase A2 (3.1.1.4)
-
- 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)
- C12Y301/01032—Phospholipase A1 (3.1.1.32)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Enzymes And Modification Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Treatment And Processing Of Natural Fur Or Leather (AREA)
Abstract
La presente invención se refiere a composiciones y métodos para mejorar propiedades de productos horneados, que combina enzimas lipolíticas que tienen relaciones definidas de actividad de fosfolipasa A1 a actividad de fosfolipasa A2.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE2016/5307A BE1023622B1 (nl) | 2016-04-29 | 2016-04-29 | Composities voor gebakken producten bevattende lipolytische enzymes en het gebruik ervan |
BE201605346 | 2016-05-18 | ||
PCT/EP2017/060144 WO2017186890A1 (en) | 2016-04-29 | 2017-04-28 | Compositions for baked products containing lipolytic enzymes and uses thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2018012702A true MX2018012702A (es) | 2019-01-31 |
Family
ID=58707500
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2018012702A MX2018012702A (es) | 2016-04-29 | 2017-04-28 | Composiciones para productos horneados que contienen enzimas lipoliticas y usos de las mismas. |
Country Status (10)
Country | Link |
---|---|
US (1) | US20190110484A1 (es) |
EP (1) | EP3448158A1 (es) |
JP (1) | JP2019514385A (es) |
CN (1) | CN109152372A (es) |
AU (1) | AU2017256768A1 (es) |
BR (1) | BR112018072030A2 (es) |
CA (1) | CA3019881A1 (es) |
MX (1) | MX2018012702A (es) |
RU (1) | RU2018141488A (es) |
WO (1) | WO2017186890A1 (es) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3448989B1 (en) * | 2016-04-29 | 2023-06-07 | Puratos N.V. | Improved bakery products |
JP2021508446A (ja) | 2017-12-19 | 2021-03-11 | デュポン ニュートリション バイオサイエンシス エーピーエス | 食品中のリン脂質の改善された酵素的修飾 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0305216B1 (en) * | 1987-08-28 | 1995-08-02 | Novo Nordisk A/S | Recombinant Humicola lipase and process for the production of recombinant humicola lipases |
US5869438A (en) * | 1990-09-13 | 1999-02-09 | Novo Nordisk A/S | Lipase variants |
EP0843725B1 (en) * | 1995-08-11 | 2002-04-17 | Novozymes A/S | Method for preparing polypeptide variants |
US20050118697A1 (en) * | 2000-07-06 | 2005-06-02 | Novozymes A/S | Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes |
AU2010257550A1 (en) | 2009-06-10 | 2012-01-12 | Puratos N.V. | Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases |
RU2015117648A (ru) * | 2012-10-12 | 2016-12-10 | ДАНИСКО ЮЭс ИНК. | Композиции и способы, предусматривающие вариант липолитического фермента |
US20160376576A1 (en) * | 2013-12-05 | 2016-12-29 | Nagase Chemtex Corporation | Flavor-improving enzyme composition, method for suppressing occurrence of unpleasant odor, and method for manufacturing food with reduced unpleasant odor |
WO2015109405A1 (en) * | 2014-01-22 | 2015-07-30 | Concordia University | Novel cell wall deconstruction enzymes of chaetomium thermophilum, thermomyces stellatus, and corynascus sepedonium, and uses thereof |
-
2017
- 2017-04-28 AU AU2017256768A patent/AU2017256768A1/en not_active Abandoned
- 2017-04-28 CN CN201780026290.9A patent/CN109152372A/zh active Pending
- 2017-04-28 WO PCT/EP2017/060144 patent/WO2017186890A1/en active Search and Examination
- 2017-04-28 RU RU2018141488A patent/RU2018141488A/ru not_active Application Discontinuation
- 2017-04-28 EP EP17723302.0A patent/EP3448158A1/en not_active Withdrawn
- 2017-04-28 US US16/091,052 patent/US20190110484A1/en not_active Abandoned
- 2017-04-28 CA CA3019881A patent/CA3019881A1/en not_active Abandoned
- 2017-04-28 BR BR112018072030-5A patent/BR112018072030A2/pt not_active Application Discontinuation
- 2017-04-28 JP JP2018556931A patent/JP2019514385A/ja active Pending
- 2017-04-28 MX MX2018012702A patent/MX2018012702A/es unknown
Also Published As
Publication number | Publication date |
---|---|
US20190110484A1 (en) | 2019-04-18 |
CN109152372A (zh) | 2019-01-04 |
RU2018141488A (ru) | 2020-05-29 |
JP2019514385A (ja) | 2019-06-06 |
EP3448158A1 (en) | 2019-03-06 |
AU2017256768A1 (en) | 2018-10-25 |
CA3019881A1 (en) | 2017-11-02 |
BR112018072030A2 (pt) | 2019-02-12 |
WO2017186890A1 (en) | 2017-11-02 |
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