MX2022002436A - Uso de celulas gh12 en horneado de centeno. - Google Patents

Uso de celulas gh12 en horneado de centeno.

Info

Publication number
MX2022002436A
MX2022002436A MX2022002436A MX2022002436A MX2022002436A MX 2022002436 A MX2022002436 A MX 2022002436A MX 2022002436 A MX2022002436 A MX 2022002436A MX 2022002436 A MX2022002436 A MX 2022002436A MX 2022002436 A MX2022002436 A MX 2022002436A
Authority
MX
Mexico
Prior art keywords
rye
dough
polypeptide
flour
bakery product
Prior art date
Application number
MX2022002436A
Other languages
English (en)
Inventor
Thomas Haarmann
Felix Fischer
Genugten Bernard Van
Original Assignee
Ab Enzymes Gmbh
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 Ab Enzymes Gmbh filed Critical Ab Enzymes Gmbh
Publication of MX2022002436A publication Critical patent/MX2022002436A/es

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
    • 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
    • C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
    • C12N9/2437—Cellulases (3.2.1.4; 3.2.1.74; 3.2.1.91; 3.2.1.150)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (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)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

La invención se refiere al uso de una composición que comprende una cantidad eficaz de al menos un polipéptido con actividad de celulasa GH12 opcionalmente junto con aditivos de panadería utilizados convencionalmente para mejorar al menos una propiedad de una masa que comprende harina de centeno y/o de un producto de panadería preparado a partir de dicha masa así como a un método para preparar un producto de panadería a base de centeno que tiene al menos una propiedad mejorada, dicho método comprende (i) proporcionar una masa a la que se ha añadido una cantidad eficaz de al menos un polipéptido que tiene actividad de celulasa GH12 o una composición que comprende al menos un polipéptido que tiene actividad de celulasa GH12 opcionalmente junto con aditivos para hornear usados convencionalmente y harina de centeno, (ii) hornear la masa durante un tiempo y temperatura suficientes para producir el producto de panadería, así como una composición enzimática para hornear para preparar productos de panadería a base de centeno que comprende un polipéptido que tiene una actividad de celulasa GH12, opcionalmente junto con una o más masa(s) o aditivos para productos de panadería.
MX2022002436A 2019-08-30 2020-08-27 Uso de celulas gh12 en horneado de centeno. MX2022002436A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19194695 2019-08-30
PCT/EP2020/073996 WO2021037994A1 (en) 2019-08-30 2020-08-27 Use of gh12 cellulases in preparing bakery products comprising rye-flour

Publications (1)

Publication Number Publication Date
MX2022002436A true MX2022002436A (es) 2022-06-02

Family

ID=67810521

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022002436A MX2022002436A (es) 2019-08-30 2020-08-27 Uso de celulas gh12 en horneado de centeno.

Country Status (7)

Country Link
US (1) US20220354132A1 (es)
EP (1) EP4021192A1 (es)
AU (1) AU2020335238A1 (es)
BR (1) BR112022002555A2 (es)
CA (1) CA3152393A1 (es)
MX (1) MX2022002436A (es)
WO (1) WO2021037994A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4285728A1 (en) * 2022-05-31 2023-12-06 Kerry Group Services International Limited Dough composition comprising non-starch polysaccharide degrading enzymes

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE226974T1 (de) 1996-12-09 2002-11-15 Novozymes As Verringerung von phosphorhaltigen substanzen in speiseölen mit hohem anteil an nicht- hydratisierbarem phosphor unter verwendung einer phospholipase, eine phospholipase aus fädenförmigen pilz, welche eine phospholipase a und/oder b-aktivität aufweist
WO2000032758A1 (en) 1998-11-27 2000-06-08 Novozymes A/S Lipolytic enzyme variants
WO2004018662A2 (en) 2002-08-19 2004-03-04 Dsm Ip Assets B.V. Cellulases and hemicellulases and uses thereof
JP2007529993A (ja) * 2003-07-02 2007-11-01 シンジェンタ パーティシペーションズ アーゲー グルカナーゼ、それらをコードする核酸並びにそれらを製造及び使用する方法
US7923236B2 (en) * 2007-08-02 2011-04-12 Dyadic International (Usa), Inc. Fungal enzymes
FI122028B (fi) 2008-12-30 2011-07-29 Ab Enzymes Oy Sieniperäiset endoglukanaasit, niiden tuotto ja käyttö
EP2880158A4 (en) * 2012-08-03 2016-10-26 Dupont Nutrition Biosci Aps ENZYMES
ES2802807T3 (es) * 2013-02-04 2021-01-21 Dsm Ip Assets Bv Polipéptido degradador de carbohidratos y sus usos
DK3182830T3 (en) 2014-08-20 2019-01-14 Novozymes As Use of GH5 xylanase and GH8, GH10 or GH11 xylanase in dough, dough and baking composition comprising these xylanases
GB201522603D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
EP3485734A1 (en) 2017-11-21 2019-05-22 Technische Universität München Method for preparing food products comprising rye
CN108048430B (zh) * 2018-01-08 2021-03-26 中国农业科学院北京畜牧兽医研究所 内切葡聚糖酶NfEG12A突变体及其编码基因和应用

Also Published As

Publication number Publication date
EP4021192A1 (en) 2022-07-06
CA3152393A1 (en) 2021-03-04
BR112022002555A2 (pt) 2022-06-14
AU2020335238A1 (en) 2022-03-24
US20220354132A1 (en) 2022-11-10
WO2021037994A1 (en) 2021-03-04

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