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    Novel Xylanases And Their Use
    3.
    发明申请
    Novel Xylanases And Their Use 审中-公开
    新型木聚糖酶及其用途

    公开(公告)号：US20080020088A1

    公开(公告)日：2008-01-24

    申请号：US10592281

    申请日：2005-03-11

    申请人： Jacques Georis ,  Thierry Dauvrin ,  Anne Hoyoux ,  Tony Collins ,  Georges Feller

    发明人： Jacques Georis ,  Thierry Dauvrin ,  Anne Hoyoux ,  Tony Collins ,  Georges Feller

    IPC分类号： C12N9/24 ,  A21D13/00 ,  A21D2/08 ,  A23G3/00 ,  A23J1/00 ,  A62D3/02 ,  C07H21/00 ,  D06M16/00 ,  C12C11/00 ,  C12N1/00 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N15/00

    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.

    摘要翻译： 本发明涉及属于糖苷水解酶家族8的具有木聚糖分解活性的新型酶。本发明特别涉及从细菌嗜冷菌株分离的酶，其产生具有由SEQ ID NO：4中任一项鉴定的氨基酸序列的木聚糖酶 ，6,8,10,12,14,16,35,21,23,25,27,29,31,33,37或其变体。 本发明的另一方面涉及相应的基因。 这些酶发现许多应用，并且有利地用于例如饲料和食品应用如烘烤。 与常规的木聚糖酶相比，只需要少量的酶来获得所需的效果，例如增加面包体积和/或烘烤产品表面上切割宽度的增加。

    Bread with increased arabinoxylo-oligosaccharide content
    4.
    发明授权
    Bread with increased arabinoxylo-oligosaccharide content 有权
    面包增加阿糖基寡糖含量

    公开(公告)号：US09480262B2

    公开(公告)日：2016-11-01

    申请号：US12522148

    申请日：2008-01-16

    申请人： Ingrid Van Haesendonck ,  Willem Broekaert ,  Jacques Georis ,  Jan Delcour ,  Christophe Courtin ,  Filip Arnaut

    发明人： Ingrid Van Haesendonck ,  Willem Broekaert ,  Jacques Georis ,  Jan Delcour ,  Christophe Courtin ,  Filip Arnaut

    IPC分类号： A21D8/04 ,  A21D13/02

    CPC分类号： A21D8/042 ,  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： 一种烘焙后的平均聚合度为5〜50的水溶性阿拉伯木聚糖的添加量的方法，其特征在于，制备具有总阿拉伯木聚糖含量为2.0以上的面粉的焙烤产品面团 并且向生面团添加包含至少一种嗜热内切木聚糖酶的酶制剂，其含量比通过将这种酶制剂添加到焙烤食谱中获得的最大面包体积增加的90％的量的至少高两倍 产品。 使用该方法，可以获得具有至少1.7％的阿拉伯木聚糖水平的焙烤产品。本发明还涉及可通过该方法获得的烘焙产品，以及可用于制备这种产品的改良剂和面团 。

    BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT
    5.
    发明申请
    BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT 有权
    具有增加的阿氨苄氧基低聚糖含量的BREAD

    公开(公告)号：US20100040736A1

    公开(公告)日：2010-02-18

    申请号：US12522148

    申请日：2008-01-16

    申请人： Ingrid Paula Hilde Van Haesendonck ,  Willem Frans Broekaert ,  Jacques Georis ,  Jan Delcour ,  Christophe Courtin ,  Filip Arnaut

    发明人： Ingrid Paula Hilde Van Haesendonck ,  Willem Frans Broekaert ,  Jacques Georis ,  Jan Delcour ,  Christophe Courtin ,  Filip Arnaut

    IPC分类号： A21D8/04

    CPC分类号： A21D8/042 ,  A21D13/02

    摘要： The present invention relates to 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, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. 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. Baked products according to the invention advantageously have improved health benefits.

    摘要翻译： 本发明涉及一种在烘焙后增加焙烤产品的方法，其中水溶性阿拉伯木聚糖的平均聚合度为5〜50，优选为5〜35，更优选为5〜25 所述方法包括以下步骤： - 用面粉，面粉混合物或面粉混合物制备焙烤产品的面团，其中研磨部分的总阿拉伯木聚糖含量为至少2.0％，优选至少2.5％ ，并且向所述面团添加包含至少一种嗜热内切木聚糖酶的酶制剂，其量为赋予90％最大面包体积的剂量的至少2倍高，优选至少3至6倍或甚至10倍 通过将所述酶制剂加入到所述焙烤产品的配方中获得的增加。 有利的是，所述方法可以获得具有所需类型的阿拉伯木聚糖水平至少1.7％，更优选至少1.75％，例如至少1.8％，1.9％或2.0％的焙烤产品。 本发明还涉及可通过该方法获得的焙烤产品以及可用于制备这种产品的改良剂和面团。 根据本发明的烘烤产品有利地具有改善的健康益处。