PL1654355T3 - Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych - Google Patents

Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych

Info

Publication number
PL1654355T3
PL1654355T3 PL04736335T PL04736335T PL1654355T3 PL 1654355 T3 PL1654355 T3 PL 1654355T3 PL 04736335 T PL04736335 T PL 04736335T PL 04736335 T PL04736335 T PL 04736335T PL 1654355 T3 PL1654355 T3 PL 1654355T3
Authority
PL
Poland
Prior art keywords
variant
food products
maltogenic exoamylase
preparing food
exoamylase activity
Prior art date
Application number
PL04736335T
Other languages
English (en)
Inventor
Karsten Matthias Kragh
Harm Mulder
Steffen Petersen
Helle Fomsgaard
Robert Veltman
Original Assignee
Dupont Nutrition Biosci Aps
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
Priority claimed from GB0313754A external-priority patent/GB0313754D0/en
Application filed by Dupont Nutrition Biosci Aps filed Critical Dupont Nutrition Biosci Aps
Publication of PL1654355T3 publication Critical patent/PL1654355T3/pl

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • 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)
    • C12Y302/0106—Glucan 1,4-alpha-maltotetraohydrolase (3.2.1.60)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Molecular Biology (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Husbandry (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Peptides Or Proteins (AREA)
PL04736335T 2003-06-13 2004-06-08 Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych PL1654355T3 (pl)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB0313754A GB0313754D0 (en) 2003-06-13 2003-06-13 Polypeptide
US47950503P 2003-06-19 2003-06-19
PCT/IB2004/002104 WO2004111217A2 (en) 2003-06-13 2004-06-08 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products
EP04736335A EP1654355B1 (en) 2003-06-13 2004-06-08 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products

Publications (1)

Publication Number Publication Date
PL1654355T3 true PL1654355T3 (pl) 2010-09-30

Family

ID=33554152

Family Applications (1)

Application Number Title Priority Date Filing Date
PL04736335T PL1654355T3 (pl) 2003-06-13 2004-06-08 Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych

Country Status (8)

Country Link
US (2) US7166453B2 (pl)
EP (2) EP1654355B1 (pl)
AT (1) ATE465251T1 (pl)
DE (1) DE602004026733D1 (pl)
DK (1) DK1654355T3 (pl)
ES (1) ES2342287T3 (pl)
PL (1) PL1654355T3 (pl)
WO (1) WO2004111217A2 (pl)

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CA3065425C (en) 2017-06-22 2023-11-07 Novozymes A/S Dough relaxation using gamma glutamyl transpeptidase
EP3675640A1 (en) 2017-08-29 2020-07-08 Novozymes A/S Baker's yeast expressing anti-staling/freshness amylases
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CN119896244A (zh) 2018-06-04 2025-04-29 诺维信公司 用于在烘焙中使用的固体酶促制品
MX2020013319A (es) 2018-06-12 2021-02-22 Novozymes As Menos azúcar añadido en productos horneados.
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WO2022090562A1 (en) 2020-11-02 2022-05-05 Novozymes A/S Baked and par-baked products with thermostable amg variants from penicillium
JP2025536360A (ja) 2022-10-24 2025-11-05 ノボザイムス アクティーゼルスカブ 熱安定性ＡＭＧバリアント及びα－アミラーゼを用いた焼成方法
JP2025536359A (ja) 2022-10-24 2025-11-05 ノボザイムス アクティーゼルスカブ 熱安定性アミログルコシダーゼバリアント（ｅｃ ３．２．１．３）を用いたパルスタンパク質強化パンの焼成方法
CN120344150A (zh) 2022-11-30 2025-07-18 诺维信公司 用热稳定葡糖淀粉酶变体在低ph下烘焙

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Also Published As

Publication number Publication date
DK1654355T3 (da) 2010-08-09
WO2004111217A3 (en) 2005-03-17
EP1654355A2 (en) 2006-05-10
WO2004111217A2 (en) 2004-12-23
ES2342287T3 (es) 2010-07-05
US7166453B2 (en) 2007-01-23
EP1953223A1 (en) 2008-08-06
EP1654355B1 (en) 2010-04-21
US20050037391A1 (en) 2005-02-17
US20070072270A1 (en) 2007-03-29
US7858352B2 (en) 2010-12-28
ATE465251T1 (de) 2010-05-15
DE602004026733D1 (de) 2010-06-02

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