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公开(公告)号：US20150223499A1
公开(公告)日：2015-08-13
申请号：US14619149
申请日：2015-02-11
IPC分类号： A23L1/217 , A23L1/015 , A23L1/00 , A23L1/2165
CPC分类号： C12Y101/03004 , A21D8/042 , A23B7/155 , A23C19/061 , A23C19/063 , A23C19/0912 , A23L5/25 , A23L5/40 , A23L19/18 , A23V2002/00 , C12Y101/03005 , C12Y101/03009 , C12Y111/01006 , A23V2200/048 , A23V2250/608 , A23V2250/612 , A23V2200/042
摘要： There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
摘要翻译： 提供了在含有（i）蛋白质，肽或氨基酸和（ii）还原糖的食品中预防和/或减少丙烯酰胺形成和/或丙烯酰胺前体形成的方法，该方法包括使 具有能够氧化还原性糖的酶的食品。
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公开(公告)号：US20160081385A1
公开(公告)日：2016-03-24
申请号：US14859919
申请日：2015-09-21
CPC分类号： A23L33/195 , A23K50/40 , A23L13/48 , A23L13/65 , A23V2002/00
摘要： A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.
摘要翻译： 一种用于减少胆固醇含量和/或改善质地和/或减轻体重减轻和/或增加肉类食品的脂肪稳定性的方法，包括：a）使肉与脂质酰基转移酶接触; b）在约1℃至约70℃的温度下孵育与脂质酰基转移酶接触的肉; c）从肉中生产食品; 其中步骤b）在步骤c）之前，期间或之后进行。 使用脂质酰基转移酶降低肉类食品中的胆固醇。
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公开(公告)号：US20180368424A1
公开(公告)日：2018-12-27
申请号：US16064218
申请日：2016-12-21
摘要： The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.
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公开(公告)号：US11844356B2
公开(公告)日：2023-12-19
申请号：US17242982
申请日：2021-04-28
CPC分类号： A21D2/165 , A21D8/042 , C11B3/003 , C11C3/00 , C11C3/08 , C12N9/16 , C12N9/18 , C12N9/20 , C12Y301/01004 , C12Y301/01026 , C12Y301/01032
摘要： The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.
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公开(公告)号：US20150359806A1
公开(公告)日：2015-12-17
申请号：US14745098
申请日：2015-06-19
IPC分类号： A61K31/575 , C12P33/00 , A61Q19/00 , A23D7/01 , A61K8/63
CPC分类号： A61K31/575 , A23D7/01 , A23L33/11 , A61K8/63 , A61Q19/00 , C12P7/6436 , C12P7/6481 , C12P33/00
摘要： The present invention relates to a method of producing a phytosterol ester and/or a phytostanol ester comprising: a) admixing a phospholipid composition comprising at least between about 10% to about 70% plant phospholipid and at least about 5% water; a lipid acyltransferase; and a phytosterol and/or a phytostanol; and b) separating or isolating or purifying at least one phytosterol ester and/or phytostanol ester from said admixture. The present invention also relates to compositions comprising the phytosterol ester and/or phytostanol ester produced by this method, including foodstuffs and personal care product (cosmetic) compositions.
摘要翻译： 本发明涉及一种生产植物甾醇酯和/或植物甾烷醇酯的方法，包括：a）将包含至少约10％至约70％的植物磷脂和至少约5％的水的磷脂组合物混合; 脂质酰基转移酶; 植物甾醇和/或植物甾醇; 和b）从所述混合物中分离或分离或纯化至少一种植物甾醇酯和/或植物甾醇酯。 本发明还涉及包含通过该方法生产的植物甾醇酯和/或植物甾烷醇酯的组合物，包括食品和个人护理产品（化妆品）组合物。
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公开(公告)号：US20210251244A1
公开(公告)日：2021-08-19
申请号：US17242982
申请日：2021-04-28
摘要： The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.
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公开(公告)号：US20170121741A1
公开(公告)日：2017-05-04
申请号：US15115046
申请日：2015-03-31
发明人： Jorn Borch Soe , Lai See Lee
摘要： A method for improving crude palm oil yields or separating the crude palm oil from the sludge or a combination thereof in palm fruit processing comprising: admixing a palm fruit or a portion thereof or a palm fruit extract and an enzyme, which enzyme degrades a phospholipid present in said palm fruit or portion thereof or palm fruit extract; and incubating the admixture at about 45° C. to about 95° C. for about 15 minutes to about 6 hours. Also included are uses of an enzyme which degrades a phospholipid.
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