CA2253446A1 - Utilisation de la glycosyltransferase de dextrine en boulangerie - Google Patents
Utilisation de la glycosyltransferase de dextrine en boulangerie Download PDFInfo
- Publication number
- CA2253446A1 CA2253446A1 CA002253446A CA2253446A CA2253446A1 CA 2253446 A1 CA2253446 A1 CA 2253446A1 CA 002253446 A CA002253446 A CA 002253446A CA 2253446 A CA2253446 A CA 2253446A CA 2253446 A1 CA2253446 A1 CA 2253446A1
- Authority
- CA
- Canada
- Prior art keywords
- dough
- improving
- enzyme
- bread
- dgtase
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
- 108010043797 4-alpha-glucanotransferase Proteins 0.000 title description 32
- 102000004190 Enzymes Human genes 0.000 claims abstract description 79
- 108090000790 Enzymes Proteins 0.000 claims abstract description 79
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 229940088598 enzyme Drugs 0.000 claims description 74
- 238000000034 method Methods 0.000 claims description 48
- 235000013312 flour Nutrition 0.000 claims description 23
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 claims description 14
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 230000000813 microbial effect Effects 0.000 claims description 5
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 claims description 4
- 102000051366 Glycosyltransferases Human genes 0.000 claims description 4
- 108700023372 Glycosyltransferases Proteins 0.000 claims description 4
- 108090001060 Lipase Proteins 0.000 claims description 4
- 239000004367 Lipase Substances 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 4
- 102000035195 Peptidases Human genes 0.000 claims description 4
- 108060008539 Transglutaminase Proteins 0.000 claims description 4
- 230000003625 amylolytic effect Effects 0.000 claims description 4
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims description 4
- 235000019421 lipase Nutrition 0.000 claims description 4
- 102000003601 transglutaminase Human genes 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
- 108090000854 Oxidoreductases Proteins 0.000 claims description 3
- 102000004316 Oxidoreductases Human genes 0.000 claims description 3
- 102000003992 Peroxidases Human genes 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 229940059442 hemicellulase Drugs 0.000 claims description 3
- 108010002430 hemicellulase Proteins 0.000 claims description 3
- 108040007629 peroxidase activity proteins Proteins 0.000 claims description 3
- 235000019833 protease Nutrition 0.000 claims description 3
- 101710118538 Protease Proteins 0.000 claims 2
- 238000002360 preparation method Methods 0.000 abstract description 12
- 235000008429 bread Nutrition 0.000 description 21
- 230000000694 effects Effects 0.000 description 14
- 229920001503 Glucan Polymers 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 229940025131 amylases Drugs 0.000 description 6
- 239000000306 component Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- 239000000470 constituent Substances 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 230000006835 compression Effects 0.000 description 4
- 238000007906 compression Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 108020004511 Recombinant DNA Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 235000012470 frozen dough Nutrition 0.000 description 3
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 239000004366 Glucose oxidase Substances 0.000 description 2
- 108010015776 Glucose oxidase Proteins 0.000 description 2
- 108091028043 Nucleic acid sequence Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 125000004122 cyclic group Chemical group 0.000 description 2
- -1 cysteine) Chemical class 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000010410 dusting Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 229940116332 glucose oxidase Drugs 0.000 description 2
- 235000019420 glucose oxidase Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000012794 white bread Nutrition 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 241000186074 Arthrobacter globiformis Species 0.000 description 1
- 241000194107 Bacillus megaterium Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 241000206584 Cyanidium caldarium Species 0.000 description 1
- 238000001712 DNA sequencing Methods 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 241000193385 Geobacillus stearothermophilus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 241001134658 Streptococcus mitis Species 0.000 description 1
- 241000192707 Synechococcus Species 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000193761 [Bacillus] caldolyticus Species 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910001870 ammonium persulfate Inorganic materials 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 239000001175 calcium sulphate Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002299 complementary DNA Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012777 crisp bread Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002168 ethanoic acid esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 239000003978 infusion fluid Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000003903 lactic acid esters Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000012796 pita bread Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000223 polyglycerol Chemical class 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000012471 refrigerated dough Nutrition 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229960001407 sodium bicarbonate Drugs 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005918 transglycosylation reaction Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 235000012799 wholemeal bread Nutrition 0.000 description 1
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Composition permettant d'améliorer la qualité du pain ou de la pâte et comprenant une quantité efficace de glycosyltransférase de dextrine qui peut être mélangée éventuellement à d'autres enzymes; utilisation de cette composition dans la fabrication de pâte et de produits de boulangerie.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK53196 | 1996-05-02 | ||
| DK0533/96 | 1996-05-02 | ||
| DK53396 | 1996-05-02 | ||
| DK0531/96 | 1996-05-02 | ||
| PCT/DK1997/000201 WO1997041735A1 (fr) | 1996-05-02 | 1997-05-02 | Utilisation de la glycosyltransferase de dextrine en boulangerie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2253446A1 true CA2253446A1 (fr) | 1997-11-13 |
Family
ID=26064169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002253446A Abandoned CA2253446A1 (fr) | 1996-05-02 | 1997-05-02 | Utilisation de la glycosyltransferase de dextrine en boulangerie |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0906022A1 (fr) |
| JP (1) | JP2000509285A (fr) |
| CN (1) | CN1216901A (fr) |
| AU (1) | AU716960B2 (fr) |
| CA (1) | CA2253446A1 (fr) |
| WO (1) | WO1997041735A1 (fr) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| ES2284897T3 (es) | 2001-05-18 | 2007-11-16 | Danisco A/S | Procedimiento para la preparacion de una masa con una enzima. |
| ES2215482B1 (es) * | 2003-03-28 | 2005-12-16 | Consejo Sup. De Invest. Cientificas | Composicion mejoradora de masas para panaderia y pasteleria. |
| EP1614354A1 (fr) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Procedes et produits de panification |
| MX2007000627A (es) | 2004-07-16 | 2007-06-25 | Danisco | Metodo enzimatico de desgomado de aceite. |
| CN100411532C (zh) * | 2005-07-19 | 2008-08-20 | 美晨集团股份有限公司 | 一种食品添加剂 |
| WO2015152099A1 (fr) * | 2014-03-31 | 2015-10-08 | ナガセケムテックス株式会社 | Agent d'amélioration de cohésion pour pain ou autres produits alimentaires gonflés à base de farine de céréales |
| WO2016113399A1 (fr) * | 2015-01-16 | 2016-07-21 | Novozymes A/S | Procédé pour améliorer la tranchabilité de produits de boulangerie-pâtisserie |
| JP2020058318A (ja) * | 2018-10-12 | 2020-04-16 | 物産フードサイエンス株式会社 | ドウまたはドウ加熱食品における分枝酵素の新規用途 |
| EP3909437A4 (fr) * | 2019-01-10 | 2022-11-02 | Ajinomoto Co., Inc. | Procédé de fabrication d'aliments contenant de l'amidon |
| JP7435198B2 (ja) | 2020-04-16 | 2024-02-21 | 日油株式会社 | 生パン粉用油脂組成物および生パン粉用生地、生パン粉用生地の製造方法 |
| CN114586821A (zh) * | 2022-03-02 | 2022-06-07 | 江南大学 | 一种复配乳化酶制剂的应用及其制备方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5686132A (en) * | 1994-04-01 | 1997-11-11 | Ezaki Glico Co., Ltd. | Glucans having a cycle structure, and processes for preparing the same |
| EP0687414B1 (fr) * | 1994-06-17 | 2000-11-08 | Dsm N.V. | Composition d'amélioration du pain |
-
1997
- 1997-05-02 CA CA002253446A patent/CA2253446A1/fr not_active Abandoned
- 1997-05-02 AU AU26931/97A patent/AU716960B2/en not_active Ceased
- 1997-05-02 JP JP9539442A patent/JP2000509285A/ja active Pending
- 1997-05-02 CN CN 97194212 patent/CN1216901A/zh active Pending
- 1997-05-02 EP EP97920608A patent/EP0906022A1/fr not_active Withdrawn
- 1997-05-02 WO PCT/DK1997/000201 patent/WO1997041735A1/fr not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| CN1216901A (zh) | 1999-05-19 |
| AU716960B2 (en) | 2000-03-09 |
| WO1997041735A1 (fr) | 1997-11-13 |
| JP2000509285A (ja) | 2000-07-25 |
| EP0906022A1 (fr) | 1999-04-07 |
| AU2693197A (en) | 1997-11-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20020502 |