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    ENZYME-INHIBITOR COMPLEXES
    7.
    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
    8.
    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。