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18 条记录 (耗时 0.012 秒)

    ENZYME-INHIBITOR COMPLEXES
    14.
    发明公开
    ENZYME-INHIBITOR COMPLEXES 审中-公开
    酶抑制剂配合物

    公开(公告)号：EP3224355A1

    公开(公告)日：2017-10-04

    申请号：EP15808550.6

    申请日：2015-11-26

    申请人： Puratos N.V.

    发明人： BOSMANS, Geertrui ,  FIERENS, Ellen ,  BRIJS, Kristof ,  DELCOUR, Jan ,  VERTE, Fabienne ,  GEORIS, Jacques ,  DORGEO, Valérie ,  ARNAUT, Filip

    IPC分类号： C12N9/14

    摘要： The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.

    摘要翻译： 本发明涉及在高于T1的温度下选择性活化热稳定水解酶的方法。 本发明提供了包含热稳定水解酶和温度敏感抑制剂的组合物，其中所述热稳定水解酶和所述温度敏感抑制剂在低于T1的温度下形成水解酶 - 抑制剂复合物，但在约T1的温度下解离。 本发明还涉及所述组合物的用途，以及制备所述组合物的方法。

    BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT
    15.
    发明公开
    BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT 审中-公开
    带有增加的阿拉伯糖 - 低聚糖含量的面包

    公开(公告)号：EP2106215A2

    公开(公告)日：2009-10-07

    申请号：EP08701534.3

    申请日：2008-01-16

    申请人： PURATOS N.V.

    发明人： VAN HAESENDONCK, Ingrid Paula Hilde ,  BROEKAERT, Willem Frans ,  GEORIS, Jacques ,  DELCOUR, Jan ,  COURTIN, Christophe ,  ARNAUT, Filip

    IPC分类号： A21D8/04 ,  A21D13/02

    摘要： A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.

    摘要翻译： 本发明涉及一种用于在烘焙后增加烘焙产品中平均聚合度为5至50，优选5至35，更优选5至25的水溶性阿拉伯木聚糖的含量的方法 所述方法包括以下步骤： - 用面粉，面粉混合物或面粉混合物与总阿拉伯木聚糖含量为至少2.0％，优选至少2.5％的研磨级分制备烘焙产品的面团， ，和 - 向所述面团添加包含至少一种嗜热木聚糖内切酶的酶制剂，所述嗜热木聚糖内切酶的量比赋予最大面包体积90％的剂量高至少2倍，优选高至少3至6倍或甚至高10倍 通过将这种酶制剂添加到所述烘焙产品的配方中而获得增加。 有利地，利用所述方法，可以获得具有至少1.7％，更优选至少1.75％，例如至少1.8％，1.9％或2.0％的期望类型的阿拉伯木聚糖水平的烘焙产品。 本发明还涉及通过该方法可获得的烘焙产品，以及可用于制备这种产品的改良剂和面团。 根据本发明的烘焙产品有利地具有改善的健康益处。

    Method and composition for the prevention or retarding of staling
    16.
    发明公开
    Method and composition for the prevention or retarding of staling 审中-公开
    用于预防衰老的或老化的延迟的方法和组合物

    公开(公告)号：EP1790230A3

    公开(公告)日：2007-09-05

    申请号：EP07102531.6

    申请日：2003-04-07

    申请人： PURATOS N.V.

    发明人： ARNAUT, Filip ,  VERTE, Fabienne ,  VEKEMANS, Nicole

    IPC分类号： A21D8/04 ,  C12N9/56

    CPC分类号： A21D8/042

    摘要： The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.