公开(公告)号：US20200288735A1

公开(公告)日：2020-09-17

申请号：US16769378

申请日：2018-12-03

Applicant: Chr. Hansen A/S

Inventor： Martin LUND ,  Camilla Lund NIKOLAJSEN ,  Johannes Maarten VAN DEN BRINK

IPC: A23C9/12 ,  A23C19/05 ,  A23C19/068 ,  A23C19/09 ,  A23L5/20 ,  A23L5/41 ,  A23L29/00

Abstract: A process for the reduction of Maillard reaction (and thereby browning) in a food or feed product (preferably a dairy food product such as e.g. mozzarella cheese), wherein the process comprisescontacting the product with a cellobiose oxidase EC 1.1.99.18 enzyme.

公开(公告)号：US20190174783A1

公开(公告)日：2019-06-13

申请号：US16302590

申请日：2017-05-19

Applicant: CHR. HANSEN A/S

Inventor： Christian JAECKEL ,  Martin LUND ,  Johannes Maarten VAN DEN BRINK

IPC: A23C9/12 ,  A23C19/04 ,  A23C19/068 ,  A23C19/072 ,  A23C19/076 ,  C12N9/64

Abstract: Variants of chymosin with improved milk clotting properties.

公开(公告)号：US20220211062A1

公开(公告)日：2022-07-07

申请号：US17611416

申请日：2020-05-15

Applicant: Chr. Hansen A/S

Inventor： Surender Kumar DHAYAL ,  Martin LUND ,  Henrik BISGAARD-FRANTZEN ,  Johannes Maarten VAN DEN BRINK

IPC: A23C11/10 ,  C12N9/04 ,  C12N9/08 ,  A23C9/12

Abstract: The present invention relates to methods for producing dairy food products modified with respect to their firmness and/or gelation time comprising cross-linked protein compounds and to methods for modifying said properties of said dairy food products, as well as to said modified dairy food products obtainable or obtained by such methods. Modification is achieved by in situ generation of H2O2 via carbohydrate oxidase, preferably cellobiose oxidase (EC 1.1.99.18), and cross-linking protein-tyrosine residues in a reaction using H202 via peroxidase (EC 1.11.1.7). Adding small phenolic compounds such as preferably p-coumaric acid or vanillin allows better control of the cross-linking reaction.

公开(公告)号：US20190116821A1

公开(公告)日：2019-04-25

申请号：US16302584

申请日：2017-05-19

Applicant: CHR. HANSEN A/S

Inventor： Christian JAECKEL ,  Martin LUND ,  Johannes Maarten VAN DEN BRINK

IPC: A23C9/12 ,  A23C19/04 ,  A23C19/068 ,  A23C19/072 ,  A23C19/076 ,  C12N9/64

Abstract: Variants of chymosin with improved milk clotting properties.

公开(公告)号：US20210230571A1

公开(公告)日：2021-07-29

申请号：US17231956

申请日：2021-04-15

Applicant: Chr. Hansen A/S

Inventor： Johannes Maarten VAN DEN BRINK ,  Jesper Langholm JENSEN ,  Jonas JACOBSEN ,  Martin LUND ,  Iben JEPPESEN ,  Christian JAECKEL

IPC: C12N9/64 ,  A23C19/04

Abstract: Variants of chymosin with improved milk-clotting properties are disclosed.

公开(公告)号：US20180187179A1

公开(公告)日：2018-07-05

申请号：US15738562

申请日：2016-06-22

Applicant: Chr. Hansen A/S

Inventor： Christian JAECKEL ,  Martin LUND ,  Enikö Fodor HANSEN ,  Lone RIISBERG ,  Iben JEPPESEN ,  Johannes Maarten VAN DEN BRINK

IPC: C12N9/64 ,  A23C19/032 ,  C12N15/52

CPC classification number: C12N9/6483 ,  A23C19/0326 ,  C12N15/52 ,  C12Y304/23004

Abstract: Variants of chymosin with improved properties.

公开(公告)号：US20160143308A1

公开(公告)日：2016-05-26

申请号：US14902946

申请日：2014-07-11

Applicant: CHR. HANSEN A/S

Inventor： Martin LUND ,  Jonas JACOBSEN ,  Johannes Maarten VAN DEN BRINK

IPC: A23C19/032 ,  C12N9/64

Abstract: A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest.

Abstract translation: 液体或干燥的造粒牛奶凝固天冬氨酸蛋白酶组合物和分离乳凝固天冬氨酸蛋白酶的方法。

公开(公告)号：US20220154162A1

公开(公告)日：2022-05-19

申请号：US17571413

申请日：2022-01-07

Applicant: Chr. Hansen A/S

Inventor： Johannes Maarten VAN DEN BRINK ,  Jesper Langholm JENSEN ,  Jonas JACOBSEN ,  Martin LUND ,  Iben JEPPESEN ,  Christian JAECKEL

IPC: C12N9/64 ,  A23C19/04

Abstract: Variants of chymosin with improved milk-clotting properties are disclosed.

公开(公告)号：US20210186042A1

公开(公告)日：2021-06-24

申请号：US17057522

申请日：2019-05-23

Applicant: Chr. Hansen A/S

Inventor： Martin LUND ,  Camilla Lund NIKOLAJSEN ,  Johannes Maarten VAN DEN BRINK

IPC: A23C19/06 ,  A23C19/05 ,  A23C19/068

Abstract: A process for the reduction of Maillard reaction (and thereby browning) in a cheese food product, wherein the process comprises contacting the product with a hexose oxidase (EC1.1.3.5) and/or cellobiose oxidase (EC 1.1.99.18) enzyme.

公开(公告)号：US20190350217A1

公开(公告)日：2019-11-21

申请号：US16479144

申请日：2018-01-08

Applicant: Chr. Hansen A/S

Inventor： Surender Kumar DHAYAL ,  Martin LUND ,  Johannes Maarten VAN DEN BRINK

IPC: A23C21/02 ,  A23L33/19 ,  A23L33/18

Abstract: A method for making a new food, feed or pharmaceutical product comprising addition of a composition comprising cross-linked, via intermolecular covalent isopeptide bonds, casein glycomacropeptide (CGMP) oligomers (CGMP oligomers) to the product.