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公开(公告)号：US09247753B2
公开(公告)日：2016-02-02
申请号：US13964164
申请日：2013-08-12
Applicant: Novozymes A/S
Inventor： Gitte Budolfsen , Luise Christiansen , Todd Forman , Tina Spendler
CPC classification number: A21D8/042 , C11B3/003 , C12N9/16 , C12N9/18 , C12N9/20 , C12Y301/01003 , C12Y301/01004 , C12Y301/01026 , C12Y301/01032
Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
Abstract translation: 两种具有不同底物特异性的脂肪分解酶的组合的面团的添加对面团或由面团制成的焙烤产品，特别是较大面包体积的烘焙产品和/或烘烤期间更好的形状保持性产生协同效应 。
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公开(公告)号：US20130323359A1
公开(公告)日：2013-12-05
申请号：US13964164
申请日：2013-08-12
Applicant: Novozymes A/S
Inventor： Gitte Budolfsen , Luise Christiansen , Todd Forman , Tina Spendler
IPC: A21D8/04
CPC classification number: A21D8/042 , C11B3/003 , C12N9/16 , C12N9/18 , C12N9/20 , C12Y301/01003 , C12Y301/01004 , C12Y301/01026 , C12Y301/01032
Abstract: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
Abstract translation: 两种具有不同底物特异性的脂肪分解酶的组合的面团的添加对面团或由面团制成的焙烤产品，特别是较大面包体积的烘焙产品和/或烘烤期间更好的形状保持性产生协同效应 。
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公开(公告)号：US08859023B2
公开(公告)日：2014-10-14
申请号：US13891859
申请日：2013-05-10
Applicant: Novozymes A/S
Inventor： Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer
IPC: A23B5/00 , A23B4/12 , A21D2/00 , A23L1/08 , A23B7/10 , C12N9/82 , C12N9/02 , C12P1/00 , C07H21/04 , C07K1/00 , A21D8/04 , A23L1/164 , A23L1/217 , A23L1/015
CPC classification number: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
Abstract translation: 通过在热处理前用酶处理原料，可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺（任选取代）作为底物或是漆酶或过氧化物酶进行反应。
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公开(公告)号：US20130236598A1
公开(公告)日：2013-09-12
申请号：US13891859
申请日：2013-05-10
Applicant: NOVOZYMES A/S
Inventor： Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
CPC classification number: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
Abstract translation: 通过在热处理前用酶处理原料，可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺（任选取代）作为底物或是漆酶或过氧化物酶进行反应。
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