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公开(公告)号：US20080095883A1
公开(公告)日：2008-04-24
申请号：US11952640
申请日：2007-12-07
申请人： Gitte Budolfsen , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
发明人： Gitte Budolfsen , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
CPC分类号： 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
摘要： 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.
摘要翻译： 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：US5250305A
公开(公告)日：1993-10-05
申请号：US544562
申请日：1990-06-27
申请人： Jamel S. Hamada
发明人： Jamel S. Hamada
CPC分类号： C12Y305/01043 , A23J3/16 , A23J3/346 , C12N9/80 , C12P21/02
摘要： This invention relates to methods for the large-scale enzymatic deamidation of foot proteins. Deamidating enzymes such as peptidoglutaminase are immobilized using a spiral membrane having a molecular weight cut-off, from about 3 to about 50 kd. The methods minimize loss of the enzymatic activity for subsequent reuse of the enzyme as well as increase deamidation product yield.
摘要翻译： 本发明涉及足部蛋白质的大规模酶脱酰胺化方法。 使用分子量截留的约3至约50kd的螺旋膜固定脱酰氨基酶如肽聚谷氨酰胺酶。 该方法使酶活性的损失最小化以便随后重复使用酶以及增加脱酰胺产物产率。
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公开(公告)号：US20120114793A1
公开(公告)日：2012-05-10
申请号：US13352511
申请日：2012-01-18
申请人： Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
发明人： Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
CPC分类号： 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
摘要： 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.
摘要翻译： 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：US20060275879A1
公开(公告)日：2006-12-07
申请号：US10530931
申请日：2003-10-10
申请人： Gitte Lynglev , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
发明人： Gitte Lynglev , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
IPC分类号： C12P7/62
CPC分类号： 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
摘要： 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.
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公开(公告)号：US6036983A
公开(公告)日：2000-03-14
申请号：US188985
申请日：1998-11-09
申请人： Per Munk Nielsen
发明人： Per Munk Nielsen
CPC分类号： C12Y304/11001 , A23J3/341 , A23J3/346 , A23K20/147 , A23L27/21 , A23L27/22 , C12Y304/11004 , C12Y304/15001 , C12Y304/15005 , C12Y304/16002 , C12Y304/16005 , C12Y304/16006 , C12Y304/17001 , C12Y304/17002 , C12Y304/17003 , C12Y304/17004 , C12Y304/17006 , C12Y304/17011 , C12Y304/21004 , C12Y304/21019 , C12Y304/21026 , C12Y304/2105 , C12Y304/21057 , C12Y304/22025 , C12Y304/24033 , C12Y305/01043 , C12Y305/01044 , A23V2002/00
摘要： The present invention relates to a method of obtaining protein hydrolysates useful as flavoring agents. More specifically, the invention provides a method of obtaining from a proteinaceous sustrate a hydrolysate enriched in free glutamic acid and/or peptide bound glutamic acid residues, which method comprises the steps of subjecting the substrate to a deamidation process, and subjecting the substrate to the action of a specific acting proteolytic enzyme.
摘要翻译： 本发明涉及一种获得用作调味剂的蛋白质水解产物的方法。 更具体地说，本发明提供了从蛋白质底物获得富含游离谷氨酸和/或肽结合谷氨酸残基的水解产物的方法，该方法包括以下步骤：使基材经历脱酰胺化步骤，并使基材经受 特定作用蛋白水解酶的作用。
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公开(公告)号：US08507246B2
公开(公告)日：2013-08-13
申请号：US13352511
申请日：2012-01-18
IPC分类号： C12N9/82 , C12N9/02 , C12P1/00 , C07K1/00 , C08B37/00 , A21D2/00 , C13K1/06 , A23F3/00 , A23F3/16 , A23B4/12 , C07H21/04
CPC分类号： 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
摘要： 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.
摘要翻译： 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：US07091002B2
公开(公告)日：2006-08-15
申请号：US11073247
申请日：2005-03-04
申请人： Alexander Blinkovsky , Randy Berka , Michael Rey , Elizabeth Golightly , Alan Klotz , Thomas Erik Mathisen , Claus Dambmann
发明人： Alexander Blinkovsky , Randy Berka , Michael Rey , Elizabeth Golightly , Alan Klotz , Thomas Erik Mathisen , Claus Dambmann
CPC分类号： A23J3/341 , A23J3/346 , A23K20/147 , A23L27/21 , A23L27/22 , A23L27/24 , A23V2002/00 , C12N9/48 , C12N9/62 , C12Y304/11001 , C12Y304/11004 , C12Y304/15001 , C12Y304/15005 , C12Y304/16002 , C12Y304/16005 , C12Y304/16006 , C12Y304/17001 , C12Y304/17002 , C12Y304/17003 , C12Y304/17004 , C12Y304/17006 , C12Y304/17011 , C12Y304/21004 , C12Y304/21019 , C12Y304/21026 , C12Y304/2105 , C12Y304/21057 , C12Y304/22025 , C12Y304/24033 , C12Y305/01043 , C12Y305/01044 , A23V2300/06
摘要： The present invention relates to polypeptides having carboxypeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing the polypeptides. The present invention further relates to methods of obtaining protein hydrolysates useful as flavor improving agents.
摘要翻译： 本发明涉及具有羧肽酶活性的多肽和分离的编码多肽的核酸序列。 本发明还涉及包含核酸序列的核酸构建体，载体和宿主细胞以及用于产生多肽的方法。 本发明还涉及获得可用作风味改善剂的蛋白质水解产物的方法。
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公开(公告)号：US20050175736A1
公开(公告)日：2005-08-11
申请号：US11073247
申请日：2005-03-04
申请人： Alexander Blinkovsky , Randy Berka , Michael Rey , Elizabeth Golightly , Alan Klotz , Thomas Mathisen , Claus Dambmann
发明人： Alexander Blinkovsky , Randy Berka , Michael Rey , Elizabeth Golightly , Alan Klotz , Thomas Mathisen , Claus Dambmann
IPC分类号： A23J3/34 , A23K1/16 , A23L1/227 , A23L1/228 , A23L1/23 , C12N9/48 , C12N9/62 , C12N15/57 , C12Q1/68 , A23B7/10 , C12N9/64 , C12P21/06
CPC分类号： A23J3/341 , A23J3/346 , A23K20/147 , A23L27/21 , A23L27/22 , A23L27/24 , A23V2002/00 , C12N9/48 , C12N9/62 , C12Y304/11001 , C12Y304/11004 , C12Y304/15001 , C12Y304/15005 , C12Y304/16002 , C12Y304/16005 , C12Y304/16006 , C12Y304/17001 , C12Y304/17002 , C12Y304/17003 , C12Y304/17004 , C12Y304/17006 , C12Y304/17011 , C12Y304/21004 , C12Y304/21019 , C12Y304/21026 , C12Y304/2105 , C12Y304/21057 , C12Y304/22025 , C12Y304/24033 , C12Y305/01043 , C12Y305/01044 , A23V2300/06
摘要： The present invention relates to polypeptides having carboxypeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing the polypeptides. The present invention further relates to methods of obtaining protein hydrolysates useful as flavor improving agents.
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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
申请人： Novozymes A/S
IPC分类号： 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分类号： 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
摘要： 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.
摘要翻译： 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
申请人： NOVOZYMES A/S
发明人： Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
CPC分类号： 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
摘要： 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.
摘要翻译： 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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