ZA200504358B - Novel food production process - Google Patents

Novel food production process Download PDF

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Publication number
ZA200504358B
ZA200504358B ZA200504358A ZA200504358A ZA200504358B ZA 200504358 B ZA200504358 B ZA 200504358B ZA 200504358 A ZA200504358 A ZA 200504358A ZA 200504358 A ZA200504358 A ZA 200504358A ZA 200504358 B ZA200504358 B ZA 200504358B
Authority
ZA
South Africa
Prior art keywords
asparaginase
seq
polynucleotide
acrylamide
vector
Prior art date
Application number
ZA200504358A
Other languages
English (en)
Inventor
Pieter J A M Plomp
Rutger J Van Rooijen
Lex De Boer
Roelf B Meima
Original Assignee
Dsm Ip Assets Bv
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=32050091&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ZA200504358(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of ZA200504358B publication Critical patent/ZA200504358B/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01001—Asparaginase (3.5.1.1)
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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)
    • C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
    • C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
    • C12N9/82—Asparaginase (3.5.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01002—Glutaminase (3.5.1.2)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Enzymes And Modification Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Crystals, And After-Treatments Of Crystals (AREA)
  • Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
ZA200504358A 2002-12-19 2005-05-27 Novel food production process ZA200504358B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP02102819 2002-12-19

Publications (1)

Publication Number Publication Date
ZA200504358B true ZA200504358B (en) 2006-04-26

Family

ID=32050091

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA200504358A ZA200504358B (en) 2002-12-19 2005-05-27 Novel food production process

Country Status (16)

Country Link
US (2) US8105815B2 (ja)
EP (3) EP1704782A1 (ja)
JP (1) JP4723247B2 (ja)
CN (1) CN100569101C (ja)
AT (1) ATE440504T1 (ja)
AU (1) AU2003294908B2 (ja)
BR (3) BRPI0317298B1 (ja)
CA (2) CA2914911C (ja)
DE (1) DE60329018D1 (ja)
DK (1) DK1571919T4 (ja)
EA (1) EA011438B1 (ja)
ES (1) ES2331068T5 (ja)
PL (2) PL377490A1 (ja)
PT (1) PT1571919E (ja)
WO (1) WO2004030468A2 (ja)
ZA (1) ZA200504358B (ja)

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US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7527815B2 (en) * 2003-06-25 2009-05-05 The Procter & Gamble Company Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
US7189422B2 (en) * 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
US20070190208A1 (en) 2004-02-26 2007-08-16 Dsm Ip Assets B.V. Novel food production process
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
AU2005306163B2 (en) * 2004-11-17 2011-04-14 Novozymes A/S Process for reducing acrylamide
US20090098248A1 (en) 2005-05-31 2009-04-16 Lex De Boer Novel Process for Enzymatic Acrylamide Reduction in Food Products
US20070074304A1 (en) 2005-09-20 2007-03-29 Caius Rommens Low acrylamide foods
PL1971219T5 (pl) 2005-12-28 2020-10-19 Dsm Ip Assets B.V. Aromaty procesowe o niskiej zawartości akryloamidu
CA2636220C (en) * 2006-01-05 2012-11-13 The Procter & Gamble Company Methods for reducing asparagine in a dough food component
RU2429716C2 (ru) * 2006-03-21 2011-09-27 Маккейн Фудс Лимитед Композиции и способы для модификации поверхности пищевых продуктов из корнеплодов
ES2519466T3 (es) * 2007-03-09 2014-11-07 Novozymes A/S Asparaginasas termoestables
JP2010524448A (ja) * 2007-04-20 2010-07-22 ディーエスエム アイピー アセッツ ビー．ブイ． 新規のアスパラギナーゼおよびその使用
EP2139997B1 (en) * 2007-04-20 2014-09-24 DSM IP Assets B.V. Asparaginase enzyme variants and uses thereof
CN101663396B (zh) * 2007-04-20 2013-07-31 帝斯曼知识产权资产管理有限公司 新颖的天冬酰胺酶变体及其用途
DE102007027825A1 (de) 2007-06-13 2008-12-18 C-Lecta Gmbh Amidohydrolasen zur Aufbereitung von Nahrungs- oder Genussmitteln
US8486684B2 (en) * 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
EP2174556A1 (en) 2008-10-10 2010-04-14 Nestec S.A. Method for reducing acrylamide
US9215886B2 (en) * 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
EP2378897B1 (en) * 2008-12-16 2017-07-19 Novozymes A/S Stabilization of asparaginase
US8944072B2 (en) * 2009-06-02 2015-02-03 R.J. Reynolds Tobacco Company Thermal treatment process for tobacco materials
WO2011064146A1 (de) * 2009-11-25 2011-06-03 Basf Se Verfahren zur herstellung von backwaren
US20110129569A1 (en) 2009-11-26 2011-06-02 Dsm Ip Assets B.V. Method to produce fried vegetable products
US9353173B2 (en) 2010-03-02 2016-05-31 Renaissance Bioscience Corp. Functional enhancement of microorganisms to minimize production of acrylamide
WO2011134916A1 (en) 2010-04-27 2011-11-03 Dsm Ip Assets B.V. Novel asparaginase enzyme
EP3318574B1 (en) 2010-06-29 2021-04-21 DSM IP Assets B.V. Polypeptide having beta-glucosidase activity and uses thereof
CA2801647A1 (en) 2010-06-29 2012-01-05 Dsm Ip Assets B.V. Polypeptide having carbohydrate degrading activity and uses thereof
AU2011273684B2 (en) 2010-06-29 2014-08-28 Dsm Ip Assets B.V. Polypeptide having beta-glucosidase activity and uses thereof
AU2011273690C1 (en) 2010-06-29 2015-07-30 Versalis S.P.A. Polypeptide having or assisting in carbohydrate material degrading activity and uses thereof
WO2012000888A1 (en) 2010-06-29 2012-01-05 Dsm Ip Assets B.V. Polypeptide having acetyl xylan esterase activity and uses thereof
EP2588493A1 (en) 2010-06-29 2013-05-08 DSM IP Assets B.V. Polypeptide having swollenin activity and uses thereof
CN103797125B (zh) 2010-11-19 2016-12-07 诺维信北美公司 用于在氨基酸氧化酶、精氨酸酶和/或天冬酰胺酶的存在下产生发酵产物的方法
EP2670845A1 (en) 2011-01-31 2013-12-11 DSM IP Assets B.V. Mutant cellobiohydrolase
WO2012158320A1 (en) 2011-05-13 2012-11-22 Baker Hughes Incorporated Method of using asparaginase as a polyacrylamide enzyme breaker
US9485953B2 (en) 2012-07-19 2016-11-08 R.J. Reynolds Tobacco Company Method for treating tobacco plants with enzymes
WO2014027062A1 (en) 2012-08-17 2014-02-20 Novozymes A/S Thermostable asparaginase variants and polynucleotides encoding same
WO2014206915A1 (en) 2013-06-24 2014-12-31 Novozymes A/S Method for producing a food product
US20160128366A1 (en) 2013-06-24 2016-05-12 Novozymes A/S Method for Producing a Food Product
WO2014206914A1 (en) 2013-06-24 2014-12-31 Novozymes A/S Method for producing a food product
EP3197291A1 (en) 2014-07-04 2017-08-02 West Systems S.r.l Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
WO2017050652A1 (en) 2015-09-25 2017-03-30 Dsm Ip Assets B.V. Asparaginase
WO2017050651A1 (en) * 2015-09-25 2017-03-30 Dsm Ip Assets B.V. Asparaginase
WO2017050654A1 (en) * 2015-09-25 2017-03-30 Dsm Ip Assets B.V. Asparaginase
EP3353293A1 (en) * 2015-09-25 2018-08-01 DSM IP Assets B.V. Asparaginase

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JP2002300862A (ja) * 2001-02-05 2002-10-15 Kikkoman Corp γ−アミノ酪酸含有天然食品素材の製造方法
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US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7524519B2 (en) * 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
EP1553848B1 (en) * 2002-10-11 2007-09-05 Novozymes A/S Method of preparing a heat-treated product
US7220440B2 (en) 2002-10-25 2007-05-22 The Procter & Gamble Company Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
US7189422B2 (en) 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
US6989167B2 (en) 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
US7264838B2 (en) 2003-08-15 2007-09-04 General Mills, Inc. Method for reducing acrylamide levels in food products and food products produced thereby

Also Published As

Publication number Publication date
CN1728950A (zh) 2006-02-01
DK1571919T4 (en) 2015-07-20
CA2509891A1 (en) 2004-04-15
JP2006510354A (ja) 2006-03-30
CA2914911A1 (en) 2004-04-15
CN100569101C (zh) 2009-12-16
EP1571919A2 (en) 2005-09-14
JP4723247B2 (ja) 2011-07-13
US8105815B2 (en) 2012-01-31
US20120141629A1 (en) 2012-06-07
BR0317298A (pt) 2005-11-08
US20070042080A1 (en) 2007-02-22
CA2914911C (en) 2019-07-30
AU2003294908A1 (en) 2004-04-23
EA011438B1 (ru) 2009-02-27
WO2004030468A3 (en) 2004-07-22
DK1571919T3 (da) 2009-11-30
PL377490A1 (pl) 2006-02-06
EP2156750A1 (en) 2010-02-24
EP1571919B2 (en) 2015-04-15
PT1571919E (pt) 2009-11-04
WO2004030468A2 (en) 2004-04-15
CA2509891C (en) 2016-08-16
EP1571919B1 (en) 2009-08-26
DE60329018D1 (de) 2009-10-08
ES2331068T3 (es) 2009-12-21
BR122016002751B1 (pt) 2017-03-14
PL395660A1 (pl) 2011-09-12
AU2003294908B2 (en) 2009-11-05
EP1704782A1 (en) 2006-09-27
ES2331068T5 (es) 2015-08-10
ATE440504T1 (de) 2009-09-15
EA200501012A1 (ru) 2005-12-29
US8338123B2 (en) 2012-12-25
BRPI0317298B1 (pt) 2017-06-13

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