摘要:
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.
摘要:
The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-treating the milk composition after that the protein hydrolysate is added; • coagulating the heat treated milk to form a gel; and • processing the formed gel into a cheese curd and separating the whey from the curd; and • optionally making cheese from the curd.
摘要:
A method of producing curd or cheese from a milk composition comprising the following steps: (1) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrolysate, preferably yeast extract, to the heat-treated milk composition before or after the heat treatment; (4) coagulating the heat treated milk to form a gel; (5) processing the formed gel into a curd and separating the whey from the curd; and (6) optionally making cheese from the curd.
摘要:
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
摘要:
The present invention relates to an isolated polypeptide which has sialidase activity, selected from the group consisting of: (a) a polypeptide which has an amino acid sequence which has at least 60% amino acid sequence identity with amino acids 1 to 407 of SEQ ID NO: 3; (b) a polypeptide which is encoded by a polynucleotide which hybridizes under low stringency conditions with (i) the nucleic acid sequence of SEQ ID NO: 1 or 2 which is at least 80% or 90% identical over 60, preferably over 100 nucleotides, more preferably at least 90% identical over 200 nucleotides, or (ii) a nucleic acid sequence complementary to the nucleic acid sequence of SEQ ID NO: 1 or 2.
摘要翻译:本发明涉及具有唾液酸酶活性的分离多肽,其选自:(a)具有与SEQ ID NO:1的氨基酸1至407具有至少60%氨基酸序列同一性的氨基酸序列的多肽 NO:3; (b)由低度严格条件下与下列杂交的多核苷酸编码的多肽:(i)SEQ ID NO:1或2的核酸序列在60以上,优选超过100个核苷酸至少80%或90%同一性 ,更优选在200个核苷酸以上至少90%相同,或(ii)与SEQ ID NO:1或2的核酸序列互补的核酸序列。
摘要:
Isolated polypeptide having sialidase activity and having an amino acid sequence which has at least 90% amino acid sequence identity with amino acids 34 to 407 of SEQ ID NO: 3.
摘要翻译:具有唾液酸酶活性并且具有与SEQ ID NO:3的氨基酸34至407具有至少90%氨基酸序列同一性的氨基酸序列的分离的多肽。
摘要:
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
摘要:
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
摘要:
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.