公开(公告)号：EP1549147B1

公开(公告)日：2011-02-23

申请号：EP03794720.7

申请日：2003-09-11

申请人： Puratos Naamloze Vennootschap

发明人： DUTRON, Agnès ,  GEORIS, Jacques ,  GENOT, Bernard ,  DAUVRIN, Thierry ,  COLLINS, Tony ,  HOYOUX, Anne ,  FELLER, Georges

IPC分类号： A21D2/26 ,  A21D8/04 ,  C12N9/24

CPC分类号： A21D8/042 ,  A21D2/267 ,  C12N9/2482 ,  C12Y302/01008

摘要： The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125

公开(公告)号：EP1723229A2

公开(公告)日：2006-11-22

申请号：EP05714384.4

申请日：2005-03-11

申请人： Puratos Naamloze Vennootschap

发明人： GEORIS, Jacques ,  DAUVRIN, Thierry ,  HOYOUX, Anne ,  COLLINS, Tony ,  FELLER, Georges

IPC分类号： C12N9/24 ,  A21D2/26 ,  A21D8/04

CPC分类号： C12Y302/01008 ,  A21D8/042 ,  A23K20/189 ,  C12N9/248 ,  C12Y302/01001

摘要： The present invention relates to novel enzymes with xylanolytic activity that belong to the glycoside hydrolase Family 8. The present invention in particular relates to enzymes isolated from bacterial psychrophilic strains that produce xylanases with an amino acid sequence as identified by any of SEQ ID NOs: 4, 6, 8, 10, 12, 14, 16, 35, 21, 23, 25, 27, 29, 31, 33, 37 or a variant thereof. Another aspect of the invention relates to the corresponding genes. These enzymes find many applications and are advantageously used for instance in feed and food applications such as baking. Compared to conventional xylanases, only small amounts of enzymes are needed to obtain a desired effect, such as an increase of the loaf volume and/or an increase in the width of cut on the surface of baked products.

公开(公告)号：EP1549147A1

公开(公告)日：2005-07-06

申请号：EP03794720.7

申请日：2003-09-11

申请人： Puratos Naamloze Vennootschap

发明人： DUTRON, Agnès ,  GEORIS, Jacques ,  GENOT, Bernard ,  DAUVRIN, Thierry ,  COLLINS, Tony ,  HOYOUX, Anne ,  FELLER, Georges

IPC分类号： A21D2/26 ,  A21D8/04 ,  C12N9/24

CPC分类号： A21D8/042 ,  A21D2/267 ,  C12N9/2482 ,  C12Y302/01008

摘要： The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125