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AR053395A1 - Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticios - Google Patents

Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticios

Info

Publication number
AR053395A1
AR053395A1 ARP060102274A ARP060102274A AR053395A1 AR 053395 A1 AR053395 A1 AR 053395A1 AR P060102274 A ARP060102274 A AR P060102274A AR P060102274 A ARP060102274 A AR P060102274A AR 053395 A1 AR053395 A1 AR 053395A1
Authority
AR
Argentina
Prior art keywords
food products
asparaginase
acrilamide
hydrolyzing enzyme
new procedure
Prior art date
Application number
ARP060102274A
Other languages
English (en)
Inventor
De Lex Boer
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
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of AR053395A1 publication Critical patent/AR053395A1/es

Links

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
    • 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)
    • 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)
    • 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
    • C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
    • C12N9/2437—Cellulases (3.2.1.4; 3.2.1.74; 3.2.1.91; 3.2.1.150)
    • 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
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01001—Carboxylesterase (3.1.1.1)
    • 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)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • 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)
    • 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)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • 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)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La presente se refiere a una composicion de enzimas novedosa que comprende asparaginasa y al menos una enzima hidrolizante, al uso de tal composicion para reducir los niveles de acrilamida en productos alimenticios ya un método PATRA producir productos alimenticios que implica al menos una etapa de calentamiento, que comprende anadir: a) asparaginasa y b) al menos una enzima hidrolizante, a una forma intermedia de dicho producto alimenticio he dicho procedimiento de produccion segun lo cual se anaden la asparaginasa y al menos una enzima hidrolizante antes de dicha etapa de calentamiento en una cantidad que es eficaz para reducir el nivel de acrilamida del producto alimenticio en comparacion con un producto alimenticio al cual no se anade asparaginasa ni enzima hidrolizante.
ARP060102274A 2005-05-31 2006-05-31 Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticios AR053395A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP05104683 2005-05-31

Publications (1)

Publication Number Publication Date
AR053395A1 true AR053395A1 (es) 2007-05-02

Family

ID=34979988

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP060102274A AR053395A1 (es) 2005-05-31 2006-05-31 Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticios

Country Status (14)

Country Link
US (4) US20090098248A1 (es)
EP (3) EP2949748B1 (es)
JP (1) JP5065258B2 (es)
CN (1) CN101189330B (es)
AR (1) AR053395A1 (es)
AU (1) AU2006254206B2 (es)
BR (1) BRPI0611217B1 (es)
CA (1) CA2608502C (es)
EA (1) EA013505B1 (es)
ES (2) ES2628084T3 (es)
IL (1) IL187242A0 (es)
MX (1) MX2007014999A (es)
WO (1) WO2006128843A1 (es)
ZA (1) ZA200709568B (es)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US20080299273A1 (en) * 2002-09-19 2008-12-04 Ajay Rajeshwar Bhaskar Method of reducing acryalmide by treating a food product
CA2501741C (en) 2002-10-11 2012-04-17 Novozymes A/S Method of preparing a heat-treated product
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
KR101355783B1 (ko) * 2005-12-28 2014-01-24 디에스엠 아이피 어셋츠 비.브이. 아크릴아미드가 적은 가공 향미제
CA2636220C (en) * 2006-01-05 2012-11-13 The Procter & Gamble Company Methods for reducing asparagine in a dough food component
EP1968390B1 (en) * 2006-01-05 2018-07-11 Kellogg Europe Trading Limited Method for reducing asparagine in a food material
US20100112124A1 (en) * 2006-11-23 2010-05-06 Hugo Streekstra Novel method to reduce compounds involved in maillard reactions in thermally processed plant-based food products
ES2524343T3 (es) * 2007-04-20 2014-12-05 Dsm Ip Assets B.V. Variantes de la enzima asparaginasa y sus usos
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
US8944072B2 (en) * 2009-06-02 2015-02-03 R.J. Reynolds Tobacco Company Thermal treatment process for tobacco materials
US8434496B2 (en) * 2009-06-02 2013-05-07 R. J. Reynolds Tobacco Company Thermal treatment process for tobacco materials
CA2791091C (en) 2010-03-02 2019-11-12 Functional Technologies Corp. Functional enhancement of microorganisms to minimize production of acrylamide
ITMO20110164A1 (it) * 2011-07-01 2013-01-02 Illycaffe Spa Metodo per ridurre il contenuto di acrilammide in un caffè tostato
US20130034628A1 (en) * 2011-08-05 2013-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in making of molasses
NL2011557C2 (en) * 2013-10-04 2015-04-09 Borgesius Holding Bv Methods for preparing dark foodstuff and product obtainable thereby.
WO2016001894A1 (en) 2014-07-04 2016-01-07 West Systems Srl Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN104273474A (zh) * 2014-10-31 2015-01-14 山东农业大学 一种低丙烯酰胺保健薯条及其制备方法
US10262284B2 (en) * 2014-12-10 2019-04-16 Oracle International Corporation Inventory management system for complex packs
CN108251405B (zh) * 2016-12-29 2020-08-21 中粮营养健康研究院有限公司 复合酶和添加剂及它们的应用以及脱除真菌毒素的方法
CN114206127A (zh) * 2019-06-05 2022-03-18 丹尼斯科美国公司 用于提高动物饲料产品的氨基酸含量的方法
US12053009B2 (en) 2021-01-08 2024-08-06 Intercontinental Great Brands Llc Method of reducing asparagine in whole grain flours

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods
CN1148442C (zh) 1996-12-09 2004-05-05 诺维信公司 利用来自具有磷脂酶a和/或b活性的丝状真菌的磷脂酶降低含有大量非水合磷的食用油中的含磷成分
US6558715B1 (en) * 2000-10-31 2003-05-06 Novozymes Biotech, Inc. Methods for using lipases in baking
US6379721B1 (en) * 2001-02-15 2002-04-30 Council For Scientific And Industrial Research Process for preparation of α-amylase from Tinospora cordifolia Miers useful for starch saccharification
EP1315120A1 (de) * 2001-11-26 2003-05-28 Siemens Aktiengesellschaft Stifteingabesystem
EP1523679A4 (en) 2002-04-01 2007-06-20 Novozymes Inc METHODS FOR PRODUCING SECRETED POLYPEPTIDES WITH L-ASPARAGINASE ACTIVITY
US7037540B2 (en) * 2002-09-19 2006-05-02 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
CA2501741C (en) * 2002-10-11 2012-04-17 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
PL377490A1 (pl) 2002-12-19 2006-02-06 Dsm Ip Assets B.V. Nowy sposób wytwarzania żywności

Also Published As

Publication number Publication date
EA013505B1 (ru) 2010-06-30
US20160021896A1 (en) 2016-01-28
AU2006254206A1 (en) 2006-12-07
JP2008541747A (ja) 2008-11-27
EA200702642A1 (ru) 2008-04-28
CA2608502C (en) 2015-05-19
EP1896576A1 (en) 2008-03-12
US20110070333A1 (en) 2011-03-24
MX2007014999A (es) 2008-02-15
WO2006128843A1 (en) 2006-12-07
EP2949748B1 (en) 2019-02-27
IL187242A0 (en) 2008-02-09
EP2767586B1 (en) 2017-03-22
EP2767586A1 (en) 2014-08-20
CN101189330B (zh) 2012-07-18
US20090098248A1 (en) 2009-04-16
ZA200709568B (en) 2008-12-31
US20120128828A1 (en) 2012-05-24
AU2006254206B2 (en) 2012-02-02
ES2728102T3 (es) 2019-10-22
BRPI0611217B1 (pt) 2017-12-19
JP5065258B2 (ja) 2012-10-31
CN101189330A (zh) 2008-05-28
ES2628084T3 (es) 2017-08-01
EP2949748A1 (en) 2015-12-02
CA2608502A1 (en) 2006-12-07
BRPI0611217A2 (pt) 2010-08-24

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