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1. (WO2017112734) IMPROVED ENZYMATIC MODIFICATION OF WHEAT PHOSPHOLIPIDS IN BAKERY APPLICATIONS
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2017/112734 International Application No.: PCT/US2016/067942
Publication Date: 29.06.2017 International Filing Date: 21.12.2016
IPC:
A21D 8/04 (2006.01) ,C11B 3/00 (2006.01) ,C12N 9/16 (2006.01) ,C12N 9/18 (2006.01)
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8
Methods for preparing dough or for baking
02
Methods for preparing dough; Treating dough prior to baking
04
treating dough with micro-organisms or enzymes
C CHEMISTRY; METALLURGY
11
ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
B
PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
3
Refining fats or fatty oils
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
14
Hydrolases (3.)
16
acting on ester bonds (3.1)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
14
Hydrolases (3.)
16
acting on ester bonds (3.1)
18
Carboxylic ester hydrolases
Applicants:
DUPONT NUTRITION BIOSCIENCES APS [DK/DK]; Langebrogade 1 DK-1411 Copenhagen K, DK
Inventors:
SOE, Jorn Borch; DK
MIKKELSEN, Rene; DK
JORGENSEN, Tina Lillan; DK
Agent:
KWON, Evelyn M.; US
Priority Data:
1522681.422.12.2015GB
62/319,39907.04.2016US
Title (EN) IMPROVED ENZYMATIC MODIFICATION OF WHEAT PHOSPHOLIPIDS IN BAKERY APPLICATIONS
(FR) MODIFICATION ENZYMATIQUE AMÉLIORÉE DE PHOSPHOLIPIDES DE BLÉ DANS DES APPLICATIONS DE BOULANGERIE
Abstract:
(EN) The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.
(FR) La présente invention concerne un procédé de fabrication d'une pâte, ledit procédé consistant à mélanger un constituant de pâte, une enzyme phospholipase A2 qui agit sur une N-acyl-phosphatidyléthanolamine en position sn2, et une enzyme qui agit sur un lipide polaire en position sn1. L'invention concerne également une composition enzymatique alimentaire comprenant : une enzyme phospholipase A2 qui est capable d'agir sur une N-acylphosphatidyléthanolamine en position sn2 ; et une enzyme qui agit sur un lipide polaire en position sn1.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
CA3009060EP3393255CN108697101US20180368424BR112018012907