ENZYMATIC PROCESS FOR ACRYLAMIDE REDUCTION IN FOODSTUFFS
    7.
    发明申请
    ENZYMATIC PROCESS FOR ACRYLAMIDE REDUCTION IN FOODSTUFFS 审中-公开
    食品中丙烯酰胺减少的酶学方法

    公开(公告)号:WO2005096838A1

    公开(公告)日:2005-10-20

    申请号:PCT/IB2005/001157

    申请日:2005-04-07

    CPC classification number: A23L19/19 A23L5/25 A23L19/18

    Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff comprising (i) a protein, a peptide or an amino acid and (ii) a first reducing sugar; the process comprising the steps of: (a) contacting the foodstuff with a first enzyme capable of converting the first reducing sugar into a second reducing sugar; and (b) contacting the foodstuff with a second enzyme capable of oxidising a reducing group of the second reducing sugar.

    Abstract translation: 提供了一种用于预防和/或减少食品中丙烯酰胺形成和/或丙烯酰胺前体形成的方法,其包括(i)蛋白质,肽或氨基酸和(ii)第一还原糖; 该方法包括以下步骤:(a)使食物与能够将第一还原糖转化成第二还原糖的第一酶接触; 和(b)使食物与能够氧化第二还原糖还原基团的第二酶接触。

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