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    Process for the improvement of gel formation or viscosity increase
    7.
    发明授权
    Process for the improvement of gel formation or viscosity increase 失效
    改善凝胶形成或粘度增加的方法

    公开(公告)号：US6036981A

    公开(公告)日：2000-03-14

    申请号：US34668

    申请日：1998-03-04

    申请人： Gitte Budolfsen ,  Hans Peter Heldt-Hansen

    发明人： Gitte Budolfsen ,  Hans Peter Heldt-Hansen

    IPC分类号： A23L2/84 ,  A23L19/00 ,  A23L21/10 ,  A23L23/00 ,  A23L27/60 ,  A23B7/10

    CPC分类号： C12Y301/01011 ,  A23L19/09 ,  A23L2/84 ,  A23L21/11 ,  A23L23/00 ,  A23L27/63

    摘要： A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.

    摘要翻译： 公开了提高某些食品的粘度或凝胶强度的方法。 通过该方法，将果胶匀浆或浆液进行：a）用半乳聚糖酶，阿拉伯聚糖酶，α-阿拉伯呋喃糖苷酶，鼠李糖半乳聚糖乙酰酯酶（RGAE），内切葡聚糖酶，甘露聚糖酶，木聚糖酶和蛋白水解酶中的一种或多种酶的混合物的处理 酶; b）用果胶酶（PE）处理，其中PE基本上不含果胶解聚酶; 其次是c）酶灭活处理; 所述方法是在二价金属离子，特别是Ca 2+存在下进行的，所述离子本质上存在于所述匀浆或浆料中，或所述离子在工艺步骤（a）至（c）之前，之中或之后的任何时间加入， 。 最终产品可能是果酱，果酱，果冻，果汁，酱料，汤，酱料，调味品，番茄酱，莎莎，酸辣酱，布丁，摩丝或其他甜点。

    Gelling of pectic material using carboxylic ester hydrolase and oxidase and/or peroxidase
    9.
    发明授权
    Gelling of pectic material using carboxylic ester hydrolase and oxidase and/or peroxidase 失效
    使用羧酸酯水解酶和氧化酶和/或过氧化物酶胶结胶质材料

    公开(公告)号：US5998176A

    公开(公告)日：1999-12-07

    申请号：US85344

    申请日：1998-05-27

    申请人： Gitte Budolfsen ,  Lars Saaby Pedersen

    发明人： Gitte Budolfsen ,  Lars Saaby Pedersen

    IPC分类号： C08B37/00 ,  C12P19/04 ,  C12P19/00

    CPC分类号： C12P19/04 ,  C08B37/0045

    摘要： A method for causing gelling or increase of viscosity of an aqueous medium containing a gellable polymeric material which has functionalities with phenolic hydroxy groups, and which, in aqueous medium, is susceptible to viscosity increase or gelling in the presence of a carboxylic ester hydrolase, comprises treating the aqueous medium with: a carboxylic ester hydrolase (EC 3.1.1); and an oxidase (EC 1.10.3) and/or a peroxidase (EC 1.11.1); in the presence of an oxidizing agent suitable for use with the oxidase and/or peroxidase. Gelled products obtainable by the method may be dried or dehydrated to give products which are useful as absorbents for absorbing aqueous media, such as body fluids. In particular, gelling a pectic material obtainable from sugar beets using pectinesterase (EC 3.1.1.11) and laccase (EC 1.10.3.2).

    摘要翻译： 包含具有酚羟基官能团的可胶凝聚合物材料的含水介质的胶凝或粘度增加的方法，并且在含水介质中，在羧酸酯水解酶存在下易于粘度增加或胶凝化的方法包括 用羧酸酯水解酶（EC 3.1.1）处理水性介质; 和氧化酶（EC 1.10.3）和/或过氧化物酶（EC 1.11.1）; 在适合与氧化酶和/或过氧化物酶一起使用的氧化剂的存在下。 可以通过该方法获得的胶凝产品可以被干燥或脱水以得到可用作吸收剂的吸收剂如体液等吸收性介质的产品。 特别是，使用果胶激酶（EC 3.1.1.11）和漆酶（EC 1.10.3.2），可以从甜菜中获得果胶材料。