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1. WO1996002631 - PROCESS FOR PRODUCING STABILIZED DRY CARBOXYESTERASE

Publication Number WO/1996/002631
Publication Date 01.02.1996
International Application No. PCT/JP1995/001431
International Filing Date 19.07.1995
Chapter 2 Demand Filed 31.01.1996
IPC
C12N 9/18 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
14Hydrolases (3.)
16acting on ester bonds (3.1)
18Carboxylic ester hydrolases
CPC
C12N 9/18
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes; Proenzymes; Compositions thereof
14Hydrolases (3)
16acting on ester bonds (3.1)
18Carboxylic ester hydrolases ; (3.1.1)
Applicants
  • KYOWA HAKKO KOGYO CO., LTD. [JP/JP]; 6-1, Ohtemachi 1-chome Chiyoda-ku Tokyo 100, JP (AllExceptUS)
  • UNO, Kazutaka [JP/JP]; JP (UsOnly)
  • EGI, Makoto [JP/JP]; JP (UsOnly)
  • EGI, Nobuko [JP/JP]; JP (UsOnly)
  • OGATA, Nobuo [JP/JP]; JP (UsOnly)
Inventors
  • UNO, Kazutaka; JP
  • EGI, Makoto; JP
  • EGI, Nobuko; JP
  • OGATA, Nobuo; JP
Priority Data
6/16780620.07.1994JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) PROCESS FOR PRODUCING STABILIZED DRY CARBOXYESTERASE
(FR) PROCEDE POUR PRODUIRE UNE CARBOXYESTERASE SECHE STABILISEE
Abstract
(EN)
A process for producing a stabilized dry carboxyesterase which is added to food and drink, such as bread, brewed seasoning, liquor or processed meat, to thereby impart thereto a favorable perfume (ester-like perfume).
(FR)
L'invention concerne un procédé pour produire une carboxyestérase sèche stabilisée qui est ajoutée à des aliments et des boissons, comme par exemple le pain, les assaissonnements fermentés, les liqueurs ou la viande transformée, pour leur conférer un arôme agréable (arome de type ester).
Also published as
Latest bibliographic data on file with the International Bureau