Invention Application
WO0239828A3 A PROCESS FOR THE PREVENTION AND/OR REDUCTION OF MAILLARD REACTION IN A FOODSTUFF CONTAINING A PROTEIN, A PEPTIDE OR AN AMINO ACID AND A REDUCING SUGAR
审中-公开
预防和/或减少包含蛋白质，肽或氨基酸和减少糖的食品中的药物反应的方法
- Patent Title: A PROCESS FOR THE PREVENTION AND/OR REDUCTION OF MAILLARD REACTION IN A FOODSTUFF CONTAINING A PROTEIN, A PEPTIDE OR AN AMINO ACID AND A REDUCING SUGAR
- Patent Title (中): 预防和/或减少包含蛋白质，肽或氨基酸和减少糖的食品中的药物反应的方法
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Application No.: PCT/IB0102755Application Date: 2001-11-16
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Publication No.: WO0239828A3Publication Date: 2002-09-12
- Inventor: SOE JOERN BORCH , PETERSEN LARS WEXOEE
- Applicant: DANISCO , SOE JOERN BORCH , PETERSEN LARS WEXOEE
- Assignee: DANISCO,SOE JOERN BORCH,PETERSEN LARS WEXOEE
- Current Assignee: DANISCO,SOE JOERN BORCH,PETERSEN LARS WEXOEE
- Priority: GB0028119 2000-11-17; US25690200 2000-12-19
- Main IPC: A23C19/032
- IPC: A23C19/032 ; A23C19/06 ; A23C19/09 ; A23L1/00 ; A23L1/015 ; A23L1/217 ; A23L1/27 ; A23L3/3571 ; A21D8/04 ; A23C9/12
Abstract:
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
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