WO2006066579A1 - Starch process - Google Patents
Starch process Download PDFInfo
- Publication number
- WO2006066579A1 WO2006066579A1 PCT/DK2005/000783 DK2005000783W WO2006066579A1 WO 2006066579 A1 WO2006066579 A1 WO 2006066579A1 DK 2005000783 W DK2005000783 W DK 2005000783W WO 2006066579 A1 WO2006066579 A1 WO 2006066579A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- amylase
- alpha
- starch
- glucoamylase
- carbohydrate
- Prior art date
Links
Classifications
-
- 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
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Definitions
- starch (initially in the form starch suspension in aqueous medium) is degraded to dextrins (oligo- and polysaccharide fragments of starch), preferably by an thermostable alpha-amylase (EC 3.2.1.1), e.g. a bacterial thermostable alpha-amylase, e.g. a Bacillus licheniformis alpha-amylase (TermamylTM or Liquozyme XTM available from Novozymes, Denmark), typically at pH values between 5.5 and 6.2 and at temperatures of 95-16O 0 C for a period of approximately 2 hours.
- an thermostable alpha-amylase EC 3.2.1.1
- a bacterial thermostable alpha-amylase e.g. a Bacillus licheniformis alpha-amylase (TermamylTM or Liquozyme XTM available from Novozymes, Denmark
- TermamylTM or Liquozyme XTM available from Novo
- Buffer phosphate 0.12 M; 0.15 M NaCI pH: 7.60 ⁇ 0.05
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/720,345 US20080138864A1 (en) | 2004-12-22 | 2005-12-12 | Starch Process |
EP05814796A EP1831388A1 (en) | 2004-12-22 | 2005-12-12 | Starch process |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA200401975 | 2004-12-22 | ||
DKPA200401975 | 2004-12-22 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006066579A1 true WO2006066579A1 (en) | 2006-06-29 |
Family
ID=35840417
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/DK2005/000783 WO2006066579A1 (en) | 2004-12-22 | 2005-12-12 | Starch process |
Country Status (4)
Country | Link |
---|---|
US (1) | US20080138864A1 (en) |
EP (1) | EP1831388A1 (en) |
CN (1) | CN101087888A (en) |
WO (1) | WO2006066579A1 (en) |
Cited By (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011039324A1 (en) | 2009-09-30 | 2011-04-07 | Novozymes A/S | Steamed bread preparation methods and steamed bread improving compositions |
WO2011154529A1 (en) | 2010-06-11 | 2011-12-15 | Novozymes A/S | Enzymatic flour correction |
EP2365068A3 (en) * | 2004-12-22 | 2011-12-21 | Novozymes A/S | Enzymes for starch processing |
WO2013044867A1 (en) * | 2011-09-30 | 2013-04-04 | Novozymes A/S | Polypeptides having alpha-amylase activity and polynucleotides encoding same |
CN101633898B (en) * | 2009-06-25 | 2013-04-10 | 昆明理工大学 | High-temperature bacillus licheniformis and produced high-temperature amylase thereof |
EP2748188A1 (en) * | 2011-08-26 | 2014-07-02 | Novozymes A/S | Polypeptides having glucoamylase activity and polynucleotides encoding same |
US8841091B2 (en) | 2004-12-22 | 2014-09-23 | Novozymes Als | Enzymes for starch processing |
WO2016036648A1 (en) * | 2014-09-02 | 2016-03-10 | Novozymes A/S | Processes for producing a fermentation product using a fermenting organism |
EP3000324A1 (en) | 2014-09-29 | 2016-03-30 | Puratos | Improved cake batters |
US9909112B2 (en) | 2011-09-30 | 2018-03-06 | Novozymes A/S | Polypeptides having alpha-amylase activity and polynucleotides encoding same |
US10253337B2 (en) | 2016-12-05 | 2019-04-09 | Stellenbosch University | Recombinant yeast and use thereof |
EP2981170B1 (en) | 2013-04-05 | 2019-11-13 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
WO2019238423A1 (en) | 2018-06-12 | 2019-12-19 | Novozymes A/S | Less added sugar in baked products |
US10548328B2 (en) | 2009-04-24 | 2020-02-04 | Novozymes North America, Inc. | Antistaling process for flat bread |
WO2021089750A1 (en) | 2019-11-08 | 2021-05-14 | Novozymes A/S | Stabilized liquid enzyme compositions for brewing |
WO2022090562A1 (en) | 2020-11-02 | 2022-05-05 | Novozymes A/S | Baked and par-baked products with thermostable amg variants from penicillium |
WO2023213424A1 (en) | 2022-05-04 | 2023-11-09 | Novozymes A/S | Brewing with thermostable amg variants |
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 |
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 |
WO2024088549A1 (en) | 2022-10-24 | 2024-05-02 | Novozymes A/S | Baking method with thermostable amg variant and alpha-amylase |
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) |
WO2024089126A1 (en) | 2022-10-28 | 2024-05-02 | Novozymes A/S | A method for obtaining a plant-based food ingredient |
WO2024118096A1 (en) | 2022-11-30 | 2024-06-06 | Novozymes A/S | Baking at low-ph with thermostable glucoamylase variants |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101970672A (en) * | 2008-03-11 | 2011-02-09 | 丹尼斯科美国公司 | Use of rhizopus amylases in granular starch hydrolysis |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1999028448A1 (en) * | 1997-11-26 | 1999-06-10 | Novo Nordisk A/S | Thermostable glucoamylase |
WO2002038787A2 (en) * | 2000-11-10 | 2002-05-16 | Novozymes A/S | Secondary liquefaction of starch in ethanol production |
WO2003068976A2 (en) * | 2002-02-14 | 2003-08-21 | Novozymes A/S | Process for producing starch hydrolysate |
WO2004055178A1 (en) * | 2002-12-17 | 2004-07-01 | Novozymes A/S | Thermostable alpha-amylases |
-
2005
- 2005-12-12 EP EP05814796A patent/EP1831388A1/en not_active Withdrawn
- 2005-12-12 CN CNA2005800443009A patent/CN101087888A/en active Pending
- 2005-12-12 WO PCT/DK2005/000783 patent/WO2006066579A1/en active Application Filing
- 2005-12-12 US US11/720,345 patent/US20080138864A1/en not_active Abandoned
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1999028448A1 (en) * | 1997-11-26 | 1999-06-10 | Novo Nordisk A/S | Thermostable glucoamylase |
WO2002038787A2 (en) * | 2000-11-10 | 2002-05-16 | Novozymes A/S | Secondary liquefaction of starch in ethanol production |
WO2003068976A2 (en) * | 2002-02-14 | 2003-08-21 | Novozymes A/S | Process for producing starch hydrolysate |
WO2004055178A1 (en) * | 2002-12-17 | 2004-07-01 | Novozymes A/S | Thermostable alpha-amylases |
Non-Patent Citations (1)
Title |
---|
JANECEK S ET AL: "The evolution of starch-binding domain", FEBS LETTERS, ELSEVIER, AMSTERDAM, NL, vol. 456, no. 1, 30 July 1999 (1999-07-30), pages 119 - 125, XP004260050, ISSN: 0014-5793 * |
Cited By (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8841091B2 (en) | 2004-12-22 | 2014-09-23 | Novozymes Als | Enzymes for starch processing |
EP2365068A3 (en) * | 2004-12-22 | 2011-12-21 | Novozymes A/S | Enzymes for starch processing |
US9777304B2 (en) | 2004-12-22 | 2017-10-03 | Novozymes North America, Inc. | Enzymes for starch processing |
US9719120B2 (en) | 2004-12-22 | 2017-08-01 | Novozymes A/S | Enzymes for starch processing |
US8512986B2 (en) | 2004-12-22 | 2013-08-20 | Novozymes A/S | Enzymes for starch processing |
US10548328B2 (en) | 2009-04-24 | 2020-02-04 | Novozymes North America, Inc. | Antistaling process for flat bread |
CN101633898B (en) * | 2009-06-25 | 2013-04-10 | 昆明理工大学 | High-temperature bacillus licheniformis and produced high-temperature amylase thereof |
WO2011039324A1 (en) | 2009-09-30 | 2011-04-07 | Novozymes A/S | Steamed bread preparation methods and steamed bread improving compositions |
WO2011154529A1 (en) | 2010-06-11 | 2011-12-15 | Novozymes A/S | Enzymatic flour correction |
EP2748188A1 (en) * | 2011-08-26 | 2014-07-02 | Novozymes A/S | Polypeptides having glucoamylase activity and polynucleotides encoding same |
EP2748188A4 (en) * | 2011-08-26 | 2015-03-18 | Novozymes As | Polypeptides having glucoamylase activity and polynucleotides encoding same |
WO2013044867A1 (en) * | 2011-09-30 | 2013-04-04 | Novozymes A/S | Polypeptides having alpha-amylase activity and polynucleotides encoding same |
US9909112B2 (en) | 2011-09-30 | 2018-03-06 | Novozymes A/S | Polypeptides having alpha-amylase activity and polynucleotides encoding same |
US11252968B2 (en) | 2013-04-05 | 2022-02-22 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
EP2981170B1 (en) | 2013-04-05 | 2019-11-13 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
US11963537B2 (en) | 2013-04-05 | 2024-04-23 | Novozymes A/S | Methods and compositions for preparing bread |
WO2016036648A1 (en) * | 2014-09-02 | 2016-03-10 | Novozymes A/S | Processes for producing a fermentation product using a fermenting organism |
EP3000324A1 (en) | 2014-09-29 | 2016-03-30 | Puratos | Improved cake batters |
US10253337B2 (en) | 2016-12-05 | 2019-04-09 | Stellenbosch University | Recombinant yeast and use thereof |
WO2019238423A1 (en) | 2018-06-12 | 2019-12-19 | Novozymes A/S | Less added sugar in baked products |
WO2021089750A1 (en) | 2019-11-08 | 2021-05-14 | Novozymes A/S | Stabilized liquid enzyme compositions for brewing |
WO2022090562A1 (en) | 2020-11-02 | 2022-05-05 | Novozymes A/S | Baked and par-baked products with thermostable amg variants from penicillium |
WO2023213424A1 (en) | 2022-05-04 | 2023-11-09 | Novozymes A/S | Brewing with thermostable amg variants |
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 |
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 |
WO2024088549A1 (en) | 2022-10-24 | 2024-05-02 | Novozymes A/S | Baking method with thermostable amg variant and alpha-amylase |
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) |
WO2024089126A1 (en) | 2022-10-28 | 2024-05-02 | Novozymes A/S | A method for obtaining a plant-based food ingredient |
WO2024118096A1 (en) | 2022-11-30 | 2024-06-06 | Novozymes A/S | Baking at low-ph with thermostable glucoamylase variants |
Also Published As
Publication number | Publication date |
---|---|
US20080138864A1 (en) | 2008-06-12 |
CN101087888A (en) | 2007-12-12 |
EP1831388A1 (en) | 2007-09-12 |
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