MX2023004789A - Productos horneados y precocidos con variantes amiloglucosidasas y glucan 1,4-alfa-glucosidasa (amg) termoestables. - Google Patents

Productos horneados y precocidos con variantes amiloglucosidasas y glucan 1,4-alfa-glucosidasa (amg) termoestables.

Info

Publication number
MX2023004789A
MX2023004789A MX2023004789A MX2023004789A MX2023004789A MX 2023004789 A MX2023004789 A MX 2023004789A MX 2023004789 A MX2023004789 A MX 2023004789A MX 2023004789 A MX2023004789 A MX 2023004789A MX 2023004789 A MX2023004789 A MX 2023004789A
Authority
MX
Mexico
Prior art keywords
baked
par
penicillium
seq
thermostable
Prior art date
Application number
MX2023004789A
Other languages
English (en)
Inventor
Carsten Andersen
Henrik Lundkvist
Hasim Sinik
ÖZCÖMLEKCI Esra
Camilla Varming
Original Assignee
Novozymes As
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 Novozymes As filed Critical Novozymes As
Publication of MX2023004789A publication Critical patent/MX2023004789A/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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • 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)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • 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)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Catalysts (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

La invención se refiere a métodos para producir un producto horneado o precocido, donde el método comprende una primera etapa en la cual se proporciona una masa que comprende una variante termoestable madura de una glucoamilasa progenitora de al menos un 70% idéntica a la SEC ID NO: 1, la SEC ID NO: 6, la SEC ID NO: 7 o la SEC ID NO: 8, y una segunda etapa en la cual se hornea o se hornea parcialmente la masa para producir un producto horneado o precocido, así como composiciones de cocción que comprenden la variante y usan la variante.
MX2023004789A 2020-11-02 2021-11-02 Productos horneados y precocidos con variantes amiloglucosidasas y glucan 1,4-alfa-glucosidasa (amg) termoestables. MX2023004789A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DKPA202001238 2020-11-02
DKPA202100367 2021-04-12
PCT/EP2021/080317 WO2022090562A1 (en) 2020-11-02 2021-11-02 Baked and par-baked products with thermostable amg variants from penicillium

Publications (1)

Publication Number Publication Date
MX2023004789A true MX2023004789A (es) 2023-05-09

Family

ID=81383641

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2023004789A MX2023004789A (es) 2020-11-02 2021-11-02 Productos horneados y precocidos con variantes amiloglucosidasas y glucan 1,4-alfa-glucosidasa (amg) termoestables.

Country Status (6)

Country Link
EP (1) EP4236693A1 (es)
JP (1) JP2023547460A (es)
AU (1) AU2021372822A1 (es)
CA (1) CA3199313A1 (es)
MX (1) MX2023004789A (es)
WO (1) WO2022090562A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024046594A1 (en) 2022-09-01 2024-03-07 Novozymes A/S Baking with thermostable amg glucosidase variants (ec 3.2.1.3) and low or no added emulsifier
WO2024046595A1 (en) * 2022-09-01 2024-03-07 Novozymes A/S Baking with thermostable amyloglucosidase (amg) variants (ec 3.2.1.3) and low added sugar
WO2024088550A1 (en) * 2022-10-24 2024-05-02 Novozymes A/S Baking method for pulse protein fortified bread employing thermostable amyloglucosidase variante (ec 3.2.1.3)
WO2024088549A1 (en) 2022-10-24 2024-05-02 Novozymes A/S Baking method with thermostable amg variant and alpha-amylase
WO2024118096A1 (en) 2022-11-30 2024-06-06 Novozymes A/S Baking at low-ph with thermostable glucoamylase variants

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* Cited by examiner, † Cited by third party
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GB1590432A (en) 1976-07-07 1981-06-03 Novo Industri As Process for the production of an enzyme granulate and the enzyme granuate thus produced
DK263584D0 (da) 1984-05-29 1984-05-29 Novo Industri As Enzymholdige granulater anvendt som detergentadditiver
DE3909096A1 (de) 1989-03-20 1990-09-27 Garabed Antranikian Alpha-amylase
WO1995010603A1 (en) 1993-10-08 1995-04-20 Novo Nordisk A/S Amylase variants
CN1326994C (zh) 1994-03-29 2007-07-18 诺沃奇梅兹有限公司 碱性芽孢杆菌淀粉酶
AR000862A1 (es) 1995-02-03 1997-08-06 Novozymes As Variantes de una ó-amilasa madre, un metodo para producir la misma, una estructura de adn y un vector de expresion, una celula transformada por dichaestructura de adn y vector, un aditivo para detergente, composicion detergente, una composicion para lavado de ropa y una composicion para la eliminacion del
MX9705906A (es) 1995-02-03 1997-10-31 Novo Nordisk As Un metodo para diseñar mutantes de alfa-amilasa con propiedades predeterminadas.
EP0869167B2 (en) 1996-12-09 2009-10-21 Novozymes A/S Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase A and/or B activity
CN103352033B (zh) 1998-02-27 2016-05-11 诺维信公司 麦芽α淀粉酶变体
CN100390277C (zh) 1998-04-01 2008-05-28 丹尼斯科有限公司 非生成麦芽糖的外淀粉酶及其在延迟淀粉凝沉方面的应用
EP1131416B1 (en) 1998-11-27 2009-09-02 Novozymes A/S Lipolytic enzyme variants
CN1390252A (zh) 1999-11-10 2003-01-08 诺维信公司 Fungamyl样α－淀粉酶变体
DE10239947A1 (de) 2002-08-30 2004-03-11 Basf Ag Verfahren zur Herstellung von Tetrahydrofuran-Copolymeren
DK1654355T3 (da) 2003-06-13 2010-08-09 Danisco Pseudomonas polypeptidvarianter med ikke-maltogen exoamylaseaktivitet og deres anvendelse til fremstilling af fødevarer
EP1648996B1 (en) 2003-06-25 2012-03-14 Novozymes A/S Enzymes for starch processing
ES2425351T3 (es) 2003-06-25 2013-10-14 Novozymes A/S Polipéptidos que tienen actividad de alfa-amilasa y polinucleótidos que codifican los mismos
EP1649006A4 (en) 2003-07-07 2008-06-18 Genencor Int EXO-SPECIFIC AMYLASE POLYPEPTIDES, THESE POLYPEPTIDE-CODING NUCLEIC ACIDS, AND USES THEREOF
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CA2795806C (en) * 2010-04-14 2019-01-08 Novozymes A/S Polypeptides having glucoamylase activity and polynucleotides encoding same
ES2935920T3 (es) * 2012-03-30 2023-03-13 Novozymes North America Inc Procesos de elaboración de productos de fermentación
CN105208869A (zh) 2013-04-05 2015-12-30 诺维信公司 用α-淀粉酶、脂肪酶和磷脂酶生产烘焙产品的方法
PL3166412T3 (pl) * 2014-07-08 2022-10-10 Caravan Ingredients Inc. Piekarnicze sposoby wytwarzania cukru i poprawy tekstury oraz utworzone z nich wyroby
MX2020012754A (es) * 2018-05-31 2021-02-26 Novozymes As Procesos para mejorar el crecimiento y la productividad de la levadura.
EP3806642A1 (en) 2018-06-12 2021-04-21 Novozymes A/S Less added sugar in baked products

Also Published As

Publication number Publication date
CA3199313A1 (en) 2022-05-05
EP4236693A1 (en) 2023-09-06
AU2021372822A1 (en) 2023-06-01
WO2022090562A1 (en) 2022-05-05
JP2023547460A (ja) 2023-11-10

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