MX2023009054A - Nueva enzima antienvejecimiento y metodos, masas y productos alimenticios horneados relacionados con la misma. - Google Patents

Nueva enzima antienvejecimiento y metodos, masas y productos alimenticios horneados relacionados con la misma.

Info

Publication number
MX2023009054A
MX2023009054A MX2023009054A MX2023009054A MX2023009054A MX 2023009054 A MX2023009054 A MX 2023009054A MX 2023009054 A MX2023009054 A MX 2023009054A MX 2023009054 A MX2023009054 A MX 2023009054A MX 2023009054 A MX2023009054 A MX 2023009054A
Authority
MX
Mexico
Prior art keywords
enzyme
dough
doughs
methods
gtfc
Prior art date
Application number
MX2023009054A
Other languages
English (en)
Inventor
Reinder Johannes Leemhuis
Wouter Jan Duisterwinkel
Original Assignee
Cooeperatie Koninklijke Avebe U A
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 Cooeperatie Koninklijke Avebe U A filed Critical Cooeperatie Koninklijke Avebe U A
Publication of MX2023009054A publication Critical patent/MX2023009054A/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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • C12N9/10—Transferases (2.)
    • C12N9/1048—Glycosyltransferases (2.4)
    • C12N9/1051—Hexosyltransferases (2.4.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01005—Dextransucrase (2.4.1.5)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)

Abstract

La invención se relaciona con el campo de la tecnología alimentaria y las enzimas antienvejecimiento. Se proporciona un método para preparar un producto alimenticio horneado horneando una masa farinácea, que comprende incorporar a la masa una enzima 4,6-a-glucanotransferasa tipo GtfC, en donde la enzima tipo GtfC (i) es capaz de transferir un resto de maltosa desde un sustrato de polisacárido u oligosacárido al extremo no reductor de un aceptor de oligosacárido a través de un nuevo enlace a(1->6) sin formar puntos de ramificación a(1-> 4,6), y (ii) tiene una actividad óptima en el intervalo de temperatura de 50-70 °C. También se proporciona una masa farinácea y un producto de masa horneado que comprende la enzima 4,6-a-glucanotransferasa tipo GtfC.
MX2023009054A 2021-02-02 2022-02-02 Nueva enzima antienvejecimiento y metodos, masas y productos alimenticios horneados relacionados con la misma. MX2023009054A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP21154734 2021-02-02
PCT/NL2022/050048 WO2022169357A1 (en) 2021-02-02 2022-02-02 Novel anti-staling enzyme, and methods, doughs and baked food products relating thereto

Publications (1)

Publication Number Publication Date
MX2023009054A true MX2023009054A (es) 2023-08-10

Family

ID=74505075

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2023009054A MX2023009054A (es) 2021-02-02 2022-02-02 Nueva enzima antienvejecimiento y metodos, masas y productos alimenticios horneados relacionados con la misma.

Country Status (6)

Country Link
US (1) US20240081350A1 (es)
EP (1) EP4287833A1 (es)
BR (1) BR112023015532A2 (es)
CA (1) CA3207195A1 (es)
MX (1) MX2023009054A (es)
WO (1) WO2022169357A1 (es)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2248907A1 (en) * 2009-05-08 2010-11-10 Rijksuniversiteit Groningen Gluco-oligosaccharides comprising (alpha 1-->4) and (alpha 1-->6) glycosidic bonds, use thereof, and methods for providing them
WO2017046040A1 (en) * 2015-09-15 2017-03-23 Nestec S.A. Branched alpha glucans
WO2017062687A1 (en) * 2015-10-06 2017-04-13 Dupont Nutrition Biosciences Aps COMPOSITIONS AND METHODS COMPRISING THE USE OF EXIGUOBACTERIUM ACETYLICUM AND BACILLUS COAGLUANS α-GLUCANOTRANSFERASE ENZYMES
CN109714973B (zh) 2016-06-02 2022-03-04 雀巢产品有限公司 α-葡聚糖

Also Published As

Publication number Publication date
CA3207195A1 (en) 2022-08-11
US20240081350A1 (en) 2024-03-14
BR112023015532A2 (pt) 2023-11-14
WO2022169357A1 (en) 2022-08-11
EP4287833A1 (en) 2023-12-13

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