Patent application number | Description | Published |
20090098243 | OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC ACID ENCODING THE SAME - The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof. | 04-16-2009 |
20100028493 | NUCLEOTIDE PYROPHOSPHATASE INHIBITOR AND COENZYME REGENERATING SYSTEMS - The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose. | 02-04-2010 |
20100040736 | BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT - The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits. | 02-18-2010 |
20130101699 | COMPOSITIONS RICH IN ARABINOXYLAN OLIGOSACCHARIDES - A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products. | 04-25-2013 |