MXPA03004353A - Procedimiento para la prevencion o reduccion de reaccion de maillard en un producto alimenticio. - Google Patents

Procedimiento para la prevencion o reduccion de reaccion de maillard en un producto alimenticio.

Info

Publication number
MXPA03004353A
MXPA03004353A MXPA03004353A MXPA03004353A MXPA03004353A MX PA03004353 A MXPA03004353 A MX PA03004353A MX PA03004353 A MXPA03004353 A MX PA03004353A MX PA03004353 A MXPA03004353 A MX PA03004353A MX PA03004353 A MXPA03004353 A MX PA03004353A
Authority
MX
Mexico
Prior art keywords
peptide
protein
prevention
reduction
amino acid
Prior art date
Application number
MXPA03004353A
Other languages
English (en)
Inventor
Jorn Borch Soe
Original Assignee
Danisco
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26245303&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MXPA03004353(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GBGB0028119.6A external-priority patent/GB0028119D0/en
Application filed by Danisco filed Critical Danisco
Publication of MXPA03004353A publication Critical patent/MXPA03004353A/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03009—Galactose oxidase (1.1.3.9)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
    • C12Y111/01—Peroxidases (1.11.1)
    • C12Y111/01006—Catalase (1.11.1.6)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Semiconductor Lasers (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
MXPA03004353A 2000-11-17 2001-11-16 Procedimiento para la prevencion o reduccion de reaccion de maillard en un producto alimenticio. MXPA03004353A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GBGB0028119.6A GB0028119D0 (en) 2000-11-17 2000-11-17 Method
US25690200P 2000-12-19 2000-12-19
PCT/IB2001/002755 WO2002039828A2 (en) 2000-11-17 2001-11-16 A process for the prevention and/or reduction of maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and a reducing sugar

Publications (1)

Publication Number Publication Date
MXPA03004353A true MXPA03004353A (es) 2003-08-19

Family

ID=26245303

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA03004353A MXPA03004353A (es) 2000-11-17 2001-11-16 Procedimiento para la prevencion o reduccion de reaccion de maillard en un producto alimenticio.

Country Status (14)

Country Link
EP (1) EP1341422B1 (es)
JP (1) JP4147107B2 (es)
CN (1) CN1230101C (es)
AT (1) ATE352216T1 (es)
AU (2) AU2002219422B2 (es)
BR (1) BR0115418A (es)
CA (1) CA2427914C (es)
DE (1) DE60126323T2 (es)
DK (1) DK1341422T3 (es)
ES (1) ES2279842T3 (es)
MX (1) MXPA03004353A (es)
NZ (1) NZ525516A (es)
PL (1) PL199175B1 (es)
WO (1) WO2002039828A2 (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2444960C (en) 2001-05-18 2011-08-09 Danisco A/S Method of improving dough and bread quality
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
EP2294928B1 (en) 2002-10-11 2014-08-06 Novozymes A/S Method of preparing a heat-treated product
DE10359316B4 (de) * 2003-12-17 2016-01-14 Lorenz Snack-World Beteiligung GmbH Germany Verfahren zum Erzeugen von Kartoffelprodukten aus einem aus Kartoffeln hergestellten Zwischenprodukt
CA2557078A1 (en) * 2004-02-06 2005-08-18 Koninklijke Cooperatie Cosun U.A. Selective withdrawal of reducing sugars during blanching
CA2576817C (en) 2004-05-03 2010-12-21 Chr. Hansen A/S Enzymatic process for obtaining increased yield of lactobionic acid
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
AU2005263954B2 (en) 2004-07-16 2011-04-07 Dupont Nutrition Biosciences Aps Enzymatic oil-degumming method
CN102392019A (zh) * 2006-02-06 2012-03-28 帝斯曼知识产权资产管理有限公司 新颖的氧化还原酶及其用途
GB0920089D0 (en) 2009-11-17 2009-12-30 Danisco Method
JP6052587B2 (ja) * 2011-10-28 2016-12-27 池田食研株式会社 イミダゾールジペプチド含有エキスの製造方法
US20200288735A1 (en) 2017-12-05 2020-09-17 Chr. Hansen A/S Use of cellobiose oxidase for reduction of maillard reaction
JP2021524241A (ja) * 2018-05-24 2021-09-13 セーホーエル．ハンセン アクティーゼルスカブ メイラード反応を減らすことを目的としたヘキソース酵素および／またはセロビオース酵素の利用
CN110839707B (zh) * 2018-08-21 2023-04-11 内蒙古伊利实业集团股份有限公司 一种可防止褐变的常温低酸凝胶型含乳甜品及其制备方法
BR112021024243A2 (pt) * 2019-06-05 2022-04-12 Danisco Us Inc Métodos para melhorar o teor de aminoácido de produtos de alimentação animal

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4816612B1 (es) * 1970-12-29 1973-05-23
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
ZA964616B (en) * 1995-06-07 1996-12-12 Bioteknologisk Inst Recombinant hexose oxidase a method of producing same and use of such enzyme

Also Published As

Publication number Publication date
WO2002039828A3 (en) 2002-09-12
CA2427914A1 (en) 2002-05-23
AU2002219422B2 (en) 2006-07-13
DE60126323T2 (de) 2007-08-30
PL199175B1 (pl) 2008-08-29
WO2002039828A2 (en) 2002-05-23
ES2279842T3 (es) 2007-09-01
AU1942202A (en) 2002-05-27
CN1230101C (zh) 2005-12-07
JP4147107B2 (ja) 2008-09-10
ATE352216T1 (de) 2007-02-15
PL361090A1 (en) 2004-09-20
EP1341422A2 (en) 2003-09-10
NZ525516A (en) 2005-10-28
EP1341422B1 (en) 2007-01-24
JP2004513644A (ja) 2004-05-13
DE60126323D1 (de) 2007-03-15
DK1341422T3 (da) 2007-05-29
BR0115418A (pt) 2004-08-17
CN1489442A (zh) 2004-04-14
CA2427914C (en) 2010-01-26

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