公开(公告)号：WO2009127969A2

公开(公告)日：2009-10-22

申请号：PCT/IB2009005440

申请日：2009-04-08

Applicant: DANISCO ,  CHRISTIANSEN LIV SPAANGNER ,  SOE JOERN BORCH ,  KAMPP JESPER

Inventor： CHRISTIANSEN LIV SPAANGNER ,  SOE JOERN BORCH ,  KAMPP JESPER

CPC classification number: A23L1/3149 ,  A23K50/40 ,  A23L13/48 ,  A23L13/65 ,  A23L33/195 ,  A23V2002/00

Abstract: 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.

Abstract translation: 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。

公开(公告)号：WO0239828A3

公开(公告)日：2002-09-12

申请号：PCT/IB0102755

申请日：2001-11-16

Applicant: DANISCO ,  SOE JOERN BORCH ,  PETERSEN LARS WEXOEE

Inventor： SOE JOERN BORCH ,  PETERSEN LARS WEXOEE

IPC: A23C19/032 ,  A23C19/06 ,  A23C19/09 ,  A23L1/00 ,  A23L1/015 ,  A23L1/217 ,  A23L1/27 ,  A23L3/3571 ,  A21D8/04 ,  A23C9/12

CPC classification number: C12Y101/03004 ,  A23C19/061 ,  A23C19/063 ,  A23C19/0912 ,  A23L5/25 ,  A23L5/40 ,  A23L19/18 ,  A23V2002/00 ,  C12Y101/03005 ,  C12Y101/03009 ,  C12Y111/01006 ,  A23V2200/048 ,  A23V2250/608 ,  A23V2200/042 ,  A23V2250/612

Abstract: There is provided a process for the prevention and/or reduction of Maillard reaction 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.

Abstract translation: 提供了一种在含有（i）蛋白质，肽或氨基酸和（ii）还原糖的食品中预防和/或减少美拉德反应的方法，该方法包括使食物与能够 氧化还原组的糖。