WO2024088550A1 - Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3) - Google Patents

Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3) Download PDF

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Publication number
WO2024088550A1
WO2024088550A1 PCT/EP2022/083877 EP2022083877W WO2024088550A1 WO 2024088550 A1 WO2024088550 A1 WO 2024088550A1 EP 2022083877 W EP2022083877 W EP 2022083877W WO 2024088550 A1 WO2024088550 A1 WO 2024088550A1
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WO
WIPO (PCT)
Prior art keywords
seq
amino acid
dough
enzyme
flour
Prior art date
Application number
PCT/EP2022/083877
Other languages
English (en)
Inventor
Henrik Lundkvist
Camilla VARMING
Original Assignee
Novozymes A/S
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 A/S filed Critical Novozymes A/S
Publication of WO2024088550A1 publication Critical patent/WO2024088550A1/fr

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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
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase
    • 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.)
    • 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)
    • C12Y302/01003—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
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/80—Penicillium
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • 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)

Abstract

L'invention concerne des procédés de production d'un produit cuit ou partiellement cuit comprenant la fourniture d'une pâte comprenant une protéine de légumineuse ajoutée et un variant thermostable mature d'une glucoamylase parente au moins 70 % identique à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7, SEQ ID NO : 8 ou SEQ ID NO : 10; et la cuisson ou la cuisson partielle de la pâte pour produire le produit cuit ou partiellement cuit.
PCT/EP2022/083877 2022-10-24 2022-11-30 Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3) WO2024088550A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP22203319 2022-10-24
EP22203319.3 2022-10-24

Publications (1)

Publication Number Publication Date
WO2024088550A1 true WO2024088550A1 (fr) 2024-05-02

Family

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PCT/EP2022/083877 WO2024088550A1 (fr) 2022-10-24 2022-11-30 Procédé de cuisson pour pain enrichi en protéine pulsée utilisant de l'amyloglucosidase thermostable (ec 3.2.1.3)

Country Status (1)

Country Link
WO (1) WO2024088550A1 (fr)

Citations (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4106991A (en) 1976-07-07 1978-08-15 Novo Industri A/S Enzyme granulate composition and process for forming enzyme granulates
US4661452A (en) 1984-05-29 1987-04-28 Novo Industri A/S Enzyme containing granulates useful as detergent additives
WO1990011352A1 (fr) 1989-03-20 1990-10-04 Novo Nordisk A/S NOUVELLE α-AMYLASE HYPERTHERMOSTABLE
WO1995010603A1 (fr) 1993-10-08 1995-04-20 Novo Nordisk A/S Variants d'amylase
WO1995026397A1 (fr) 1994-03-29 1995-10-05 Novo Nordisk A/S Amylase alcaline issue d'un bacille
WO1996023873A1 (fr) 1995-02-03 1996-08-08 Novo Nordisk A/S Alleles d'amylase-alpha
WO1996023874A1 (fr) 1995-02-03 1996-08-08 Novo Nordisk A/S Technique de mise au point de mutants d'amylase-alpha dotes de proprietes predefinies
WO1998026057A1 (fr) 1996-12-09 1998-06-18 Novo Nordisk A/S Limitation de la teneur en phosphore d'elements dans des huiles comestibles contenant une quantite elevee de phosphore non hydratable au moyen d'une phospholipase, phospholipase provenant d'un champignon filamenteux presentant une activite de phospholipase a ou b
JPH11243844A (ja) * 1998-02-27 1999-09-14 Fuji Oil Co Ltd パン類の製造方法
WO2001034784A1 (fr) 1999-11-10 2001-05-17 Novozymes A/S Variants alpha-amylase du type fungamyle
WO2004020499A1 (fr) 2002-08-30 2004-03-11 Basf Aktiengesellschaft Procede de production de copolymeres de tetrahydrofurane
WO2004099400A2 (fr) 2003-05-09 2004-11-18 Novozymes A/S Enzymes lipolytiques variants
WO2004111217A2 (fr) 2003-06-13 2004-12-23 Danisco A/S Polypeptide
WO2005003311A2 (fr) 2003-06-25 2005-01-13 Novozymes A/S Enzymes de traitement d'amidon
WO2005003339A1 (fr) 2003-07-07 2005-01-13 Danisco A/S Additif alimentaire avec variantes d'exoamylase non-maltogenique de pseudomonas
US20050054071A1 (en) 2003-06-25 2005-03-10 Novozymes A/S Enzymes for starch processing
JP2005160379A (ja) * 2003-12-02 2005-06-23 Torigoe Flour Milling Co Ltd 饅頭の製造方法
WO2006006929A1 (fr) 2004-07-12 2006-01-19 Dizlin Medical Design Ab Solution de perfusion et d'injection de levodopa
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WO2010133644A2 (fr) 2009-05-19 2010-11-25 Danisco A/S Polypeptides amylase
US20120164272A1 (en) * 2009-09-03 2012-06-28 Dsm Ip Asstes B.V. Baking enzyme composition as ssl replacer
WO2013006756A2 (fr) 2011-07-06 2013-01-10 Novozymes A/S Variants d'alpha-amylase et polynucléotides codant ces variants
US20150031091A1 (en) * 2011-09-30 2015-01-29 Novozymes A/S Polypeptides having alpha-amylase activity and polynucleotides encoding same
EP2981170A1 (fr) 2013-04-05 2016-02-10 Novozymes A/S Procédé de production de produit cuit avec une alpha-amylase, une lipase et une phospholipase
WO2021239267A1 (fr) 2020-05-29 2021-12-02 Novozymes A/S Pâtes enrichies en protéines de légume sec et/ou de légumineuses et produits cuits comprenant une lipase
WO2022090562A1 (fr) * 2020-11-02 2022-05-05 Novozymes A/S Produits cuits et précuits à variants d'amg thermostables à partir de penicillium
WO2022216801A1 (fr) 2021-04-06 2022-10-13 Dupont Nutrition Biosciences Aps Polypeptides d'amylase présentant des propriétés améliorées

Patent Citations (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4106991A (en) 1976-07-07 1978-08-15 Novo Industri A/S Enzyme granulate composition and process for forming enzyme granulates
US4661452A (en) 1984-05-29 1987-04-28 Novo Industri A/S Enzyme containing granulates useful as detergent additives
WO1990011352A1 (fr) 1989-03-20 1990-10-04 Novo Nordisk A/S NOUVELLE α-AMYLASE HYPERTHERMOSTABLE
WO1995010603A1 (fr) 1993-10-08 1995-04-20 Novo Nordisk A/S Variants d'amylase
WO1995026397A1 (fr) 1994-03-29 1995-10-05 Novo Nordisk A/S Amylase alcaline issue d'un bacille
WO1996023873A1 (fr) 1995-02-03 1996-08-08 Novo Nordisk A/S Alleles d'amylase-alpha
WO1996023874A1 (fr) 1995-02-03 1996-08-08 Novo Nordisk A/S Technique de mise au point de mutants d'amylase-alpha dotes de proprietes predefinies
WO1998026057A1 (fr) 1996-12-09 1998-06-18 Novo Nordisk A/S Limitation de la teneur en phosphore d'elements dans des huiles comestibles contenant une quantite elevee de phosphore non hydratable au moyen d'une phospholipase, phospholipase provenant d'un champignon filamenteux presentant une activite de phospholipase a ou b
JPH11243844A (ja) * 1998-02-27 1999-09-14 Fuji Oil Co Ltd パン類の製造方法
WO2001034784A1 (fr) 1999-11-10 2001-05-17 Novozymes A/S Variants alpha-amylase du type fungamyle
WO2004020499A1 (fr) 2002-08-30 2004-03-11 Basf Aktiengesellschaft Procede de production de copolymeres de tetrahydrofurane
WO2004099400A2 (fr) 2003-05-09 2004-11-18 Novozymes A/S Enzymes lipolytiques variants
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WO2010133644A2 (fr) 2009-05-19 2010-11-25 Danisco A/S Polypeptides amylase
US20120164272A1 (en) * 2009-09-03 2012-06-28 Dsm Ip Asstes B.V. Baking enzyme composition as ssl replacer
WO2013006756A2 (fr) 2011-07-06 2013-01-10 Novozymes A/S Variants d'alpha-amylase et polynucléotides codant ces variants
US20150031091A1 (en) * 2011-09-30 2015-01-29 Novozymes A/S Polypeptides having alpha-amylase activity and polynucleotides encoding same
EP2981170A1 (fr) 2013-04-05 2016-02-10 Novozymes A/S Procédé de production de produit cuit avec une alpha-amylase, une lipase et une phospholipase
WO2021239267A1 (fr) 2020-05-29 2021-12-02 Novozymes A/S Pâtes enrichies en protéines de légume sec et/ou de légumineuses et produits cuits comprenant une lipase
WO2022090562A1 (fr) * 2020-11-02 2022-05-05 Novozymes A/S Produits cuits et précuits à variants d'amg thermostables à partir de penicillium
WO2022216801A1 (fr) 2021-04-06 2022-10-13 Dupont Nutrition Biosciences Aps Polypeptides d'amylase présentant des propriétés améliorées

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