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公开(公告)号：WO2019115607A1
公开(公告)日：2019-06-20
申请号：PCT/EP2018/084532
申请日：2018-12-12
Applicant: CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE , COMMISSARIAT À L'ÉNERGIE ATOMIQUE ET AUX ÉNERGIES ALTERNATIVES , UNIVERSITE GRENOBLE ALPES
Inventor： FRANZETTI, Bruno , GIRARD, Eric , APPOLAIRE, Alexandre
IPC: A23L33/18 , A23C21/02 , A23J3/34 , A61K38/48 , C12P21/06 , C12N9/48 , C12N9/52 , A23L5/20 , A23L29/00 , A23L33/19 , A23L33/195
CPC classification number: A23L33/19 , A23C21/02 , A23J3/34 , A23J3/343 , A23J3/344 , A23J3/346 , A23L5/25 , A23L29/06 , A23L33/18 , A23L33/195 , A23V2200/30 , A61K38/4813 , C12N9/485 , C12N9/52 , C12P21/06 , C12Y304/11 , A23V2200/304
Abstract: L'invention concerne une composition comprenant au moins une première aminopeptidase et au moins une deuxième aminopeptidase, la première aminopeptidase représentant jusqu'à 40 % en poids par rapport au poids total de la composition. De préférence, les aminopeptidases sont des aminopeptidases tétraèdriques (aminopeptidases TET). La dégradation des protéines et peptides antinutritionnels, tels que le gluten, le lactosérum, la gliadine, etc. est envisagée.
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公开(公告)号：WO2014060495A1
公开(公告)日：2014-04-24
申请号：PCT/EP2013/071676
申请日：2013-10-17
Applicant: DSM IP ASSETS B.V.
Inventor： ESWILDER, Freddy Ronald , FRANSE, Maartje Maria , BOOGERS, Ilco Adrianus Lambertus Antonius , GUILLONARD, Lambertus Jacobus Otto , BIJL, Hendrik Louis
CPC classification number: A23J3/344 , A23L33/175 , A23L33/18 , A23L33/40 , C07K14/4732 , C12Y304/11 , C12Y304/21026 , C12Y304/21062
Abstract: The present invention provides a process to produce a casein hydrolysate which comprises a hydrolysis process comprising at least three enzyme fermaentations of casein - a hydrolysis by the addition of a subtilisin; - a hydrolysis by the addition of an aminopeptidase mixture such as an Aspergillus niger or oryzae enzyme complex; and - a hydrolysis by the addition of a proline specific endoprotease and whereby between the enzyme treatment no inactivation of the enzymes takes place.
Abstract translation: 本发明提供一种生产酪蛋白水解产物的方法，其包括包含至少三种酪蛋白酶的水解方法 - 通过加入枯草杆菌蛋白酶进行水解; - 通过加入氨基肽酶混合物如黑曲霉或米曲霉酶复合物的水解; 和 - 通过加入脯氨酸特异性内切蛋白酶进行水解，由此在酶处理之间不发生酶的失活。
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公开(公告)号：WO2019115603A1
公开(公告)日：2019-06-20
申请号：PCT/EP2018/084525
申请日：2018-12-12
Applicant: CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE , COMMISSARIAT À L'ÉNERGIE ATOMIQUE ET AUX ÉNERGIES ALTERNATIVES , UNIVERSITE GRENOBLE ALPES
Inventor： FRANZETTI, Bruno , GIRARD, Eric , APPOLAIRE, Alexandre , BASBOUS, Hind
CPC classification number: C12N9/485 , A23J3/34 , C12N11/08 , C12N11/14 , C12P21/06 , C12Y304/11 , C12Y304/11001
Abstract: The present invention relates to the use of a TET protein as a N-terminus aromatic amino acid residues specific exopeptidase, said TET protein comprising the amino acid sequence as set forth in SEQ ID NO: 1.
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公开(公告)号：WO2009152627A3
公开(公告)日：2010-03-18
申请号：PCT/CH2009000201
申请日：2009-06-15
Applicant: GIVAUDAN SA , BHOWMIK TARUN , MYAKA STEFKA IVANOVA , VAN LEERSUM JOHAN PETER , SMITH ROY WADE
Inventor： BHOWMIK TARUN , MYAKA STEFKA IVANOVA , VAN LEERSUM JOHAN PETER , SMITH ROY WADE
CPC classification number: A23L27/45 , A23J3/346 , A23L1/2375 , A23L27/24 , A23L27/40 , A23L27/88 , A23V2002/00 , C12Y302/01058 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/21 , C12Y304/21062 , C12Y304/22 , C12Y304/23 , C12Y304/24 , C12Y304/25 , C12Y305/01002
Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
Abstract translation: 提供了水解菠菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法的酶法。
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公开(公告)号：WO2019115647A1
公开(公告)日：2019-06-20
申请号：PCT/EP2018/084632
申请日：2018-12-12
Applicant: CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE , COMMISSARIAT À L'ÉNERGIE ATOMIQUE ET AUX ÉNERGIES ALTERNATIVES , UNIVERSITE GRENOBLE ALPES
Inventor： FRANZETTI, Bruno , GIRARD, Eric , APPOLAIRE, Alexandre , BASBOUS, Hind
CPC classification number: C12N9/485 , A23J3/34 , A23J3/341 , A23J3/346 , A23J3/347 , A23J3/348 , C12N11/00 , C12P21/06 , C12Y304/11
Abstract: The invention relates to the uses of a new characterized TET protein showed restricted to N-terminus glycine residues exopeptidase. The invention also relates to a method comprising said use of said new characterized TET protein as a N-terminus glycine residues specific exopeptidase. The invention further relates to a support wherein it is immobilized on said new characterized TET protein as a N-terminus glycine residues specific exopeptidase.
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Patent Agency Ranking6.发明申请PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS 审中-公开微生物生物技术用于全面降解葡萄糖的方法
公开(公告)号：WO2010073283A3
公开(公告)日：2010-09-30
申请号：PCT/IT2009000569
申请日：2009-12-17
Applicant: GIULIANI SPA , GIULIANI GIAMMARIA , BENEDUSI ANNA , DL CAGNO RAFFAELLA , RIZZELLO CARLO GIUSEPPE , DE ANGELIS MARIA , GOBBETTI MARCO , CASSONE ANGELA
Inventor： GIULIANI GIAMMARIA , BENEDUSI ANNA , DL CAGNO RAFFAELLA , RIZZELLO CARLO GIUSEPPE , DE ANGELIS MARIA , GOBBETTI MARCO , CASSONE ANGELA
CPC classification number: A23L1/105 , A21D8/042 , A21D13/066 , A23L7/104 , A23L7/198 , A23L29/06 , A23V2002/00 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12N9/62 , C12R1/225 , C12R1/25 , C12Y304/00 , C12Y304/11 , C12Y304/11005
Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten- free foods.
Abstract translation: 本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。
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公开(公告)号：WO2016087427A1
公开(公告)日：2016-06-09
申请号：PCT/EP2015/078177
申请日：2015-12-01
Applicant: NOVOZYMES A/S
Inventor： LYNGLEV, Gitte Budolfsen
CPC classification number: C12P21/06 , A23J3/343 , A23J3/346 , C12Y304/11 , C12Y304/22
Abstract: The present invention relates to a method of producing a protein hydrolysate comprising a step of enzymatic protein hydrolysis performed at high temperature.
Abstract translation: 本发明涉及一种生产蛋白质水解产物的方法，包括在高温下进行酶促蛋白水解的步骤。
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公开(公告)号：WO2015158719A1
公开(公告)日：2015-10-22
申请号：PCT/EP2015/058083
申请日：2015-04-14
Applicant: AALBORG UNIVERSITET
Inventor： LANGE, Lene, M. , BUSK, Peter, Kamp , YUHONG, Huang, M.
CPC classification number: C12P21/06 , C12N9/485 , C12N9/50 , C12N9/58 , C12Y304/11 , C12Y304/17 , C12Y304/21 , C12Y304/21062
Abstract: Keratin degrading composition comprising of at least two different isolated active keratinases from at least two different MEROPS protease families, wherein at least one active serine endo-keratinase belongs to the MEROPS family S8 and use of such a composition for degrading keratinaceous materials (such as e.g. feather and pig bristles).
Abstract translation: 包含来自至少两种不同MEROPS蛋白酶家族的至少两种不同分离的活性角蛋白酶的角蛋白降解组合物，其中至少一种活性丝氨酸内切角蛋白酶属于MEROPS家族S8，并且使用这种组合物降解角质化物质（例如 羽毛和猪鬃）。
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9.发明申请PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS 审中-公开微生物生物技术用于全面降解葡萄糖的方法
公开(公告)号：WO2010073283A2
公开(公告)日：2010-07-01
申请号：PCT/IT2009/000569
申请日：2009-12-17
Applicant: GIULIANI S.p.A. , GIULIANI Giammaria , BENEDUSI Anna , Dl CAGNO Raffaella , RIZZELLO Carlo Giuseppe , DE ANGELIS Maria , GOBBETTI Marco , CASSONE Angela
Inventor： GIULIANI Giammaria , BENEDUSI Anna , Dl CAGNO Raffaella , RIZZELLO Carlo Giuseppe , DE ANGELIS Maria , GOBBETTI Marco , CASSONE Angela
CPC classification number: A23L1/105 , A21D8/042 , A21D13/066 , A23L7/104 , A23L7/198 , A23L29/06 , A23V2002/00 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12N9/62 , C12R1/225 , C12R1/25 , C12Y304/00 , C12Y304/11 , C12Y304/11005
Abstract: PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten- free foods.
Abstract translation: 用于完全降解葡萄糖的微生物生物技术的方法本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉中的谷蛋白完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。
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10.发明申请
公开(公告)号：WO2018192830A1
公开(公告)日：2018-10-25
申请号：PCT/EP2018/059355
申请日：2018-04-12
Applicant: DSM IP ASSETS B.V.
Inventor： STREEKSTRA, Hugo , PRICE, Claire Emile
CPC classification number: C12N9/485 , A23C9/1209 , A23C9/1275 , A23C13/16 , A23C15/065 , A23C17/02 , A23C19/076 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19
Abstract: The present invention relates to a process for preparing a fermented milk product, comprising contacting a milk substrate with an enzyme preparation having exopeptidase activity; contacting a milk substrate with lactic acid bacteria; wherein the lactic acid bacteria have a time to reach a pH of 4.6 of a solution of 12% skimmed milk powder which is at least 30% shorter in the presence 0.5% (w/w) of a yeast extract in the solution of 12% skimmed milk powder than without the presence of the yeast extract in the 12% skimmed milk powder, and wherein said enzyme preparation is a substantially pure exopeptidase preparation. Likewise envisaged is a fermented milk product comprising an enzyme having exopeptidase activity, a kit of parts comprising lactic acid bacteria and enzyme having exopeptidase activity and the use of an exopeptidase for accelerating acidification speed of lactic acid bacteria.
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