公开(公告)号：USRE43135E1

公开(公告)日：2012-01-24

申请号：US11903211

申请日：2007-09-20

Applicant: Kirsten Bojsen ,  Charlotte Horsman Poulsen ,  Jorn Borch Soe

Inventor： Kirsten Bojsen ,  Charlotte Horsman Poulsen ,  Jorn Borch Soe

IPC: A21D8/04

CPC classification number: C12Y101/03005 ,  A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026

Abstract: A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

Abstract translation: 一种制备面粉面团的方法，所述方法包括向面团组分中加入在面团条件下能够水解糖脂和磷脂的酶，其中所述酶不能或基本上不能水解甘油三酯和/或 1-单甘油酯或包含所述酶的组合物，并混合面团组分以获得面团。

公开(公告)号：US20080003327A1

公开(公告)日：2008-01-03

申请号：US11666718

申请日：2005-11-10

Applicant: Ralf Pasternack ,  Stefan Marx ,  Dominik Jordan

Inventor： Ralf Pasternack ,  Stefan Marx ,  Dominik Jordan

IPC: C12C5/00 ,  A23L2/84 ,  C12C12/00 ,  C12C12/04

CPC classification number: C12C5/004 ,  A23L2/84 ,  A23L5/25 ,  A23L33/135 ,  C12C12/00 ,  C12Y101/03005 ,  C12Y110/03002 ,  C12Y111/01007 ,  C12Y114/18001 ,  C12Y203/02013 ,  C12Y503/04001

Abstract: A process for the preparation of a beverage, a beverage base, a beverage concentrate or a beverage additive having a reduced prolamin content from prolamin-containing raw materials, comprising the following steps: a) contacting the beverage or a precursor of the beverage with cross-linking enzymes to obtain modified prolamin; b) removing the modified prolamin at least partially.

Abstract translation: 一种用于制备饮酒，饮料基料，饮料浓缩物或具有从含醇溶蛋白原料中降低的醇溶蛋白含量的饮料添加剂的方法，包括以下步骤：a）使饮料或饮料的前体与十字 连接酶获得改性醇溶蛋白; b）至少部分地去除改性的醇溶醇。

公开(公告)号：US20070105200A1

公开(公告)日：2007-05-10

申请号：US10572911

申请日：2005-05-02

Applicant: Peter Budtz ,  Jannik Vindelov ,  Per Nielsen ,  Isaac Ashie ,  Mikkel Nordkvist

Inventor： Peter Budtz ,  Jannik Vindelov ,  Per Nielsen ,  Isaac Ashie ,  Mikkel Nordkvist

IPC: C12P19/06 ,  C13K5/00

CPC classification number: A23C9/1213 ,  A23C9/1275 ,  A23C9/1322 ,  A23C9/1522 ,  A23C17/02 ,  A23C19/054 ,  A23C21/02 ,  A23L27/82 ,  C12P19/12 ,  C12Y101/03005 ,  C12Y111/01006

Abstract: A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lac-tose solution, a carbohydrate oxidase, capable of converting lactose to lactobionic acid, wherein the process is performed under stable control of pH.

Abstract translation: 一种用于获得增加的产率和/或将乳糖酶促转化成乳糖酸的反应时间缩短的方法，其包括向乳基质例如乳，乳清或溶剂溶液中加入能够将乳糖转化为乳糖酸的碳水化合物氧化酶 ，其中所述方法在pH的稳定控制下进行。

公开(公告)号：US06967035B2

公开(公告)日：2005-11-22

申请号：US10150429

申请日：2002-05-17

Applicant: Kirsten Bojsen ,  Charlotte Horsmans Poulsen ,  Jorn Borch Soe

Inventor： Kirsten Bojsen ,  Charlotte Horsmans Poulsen ,  Jorn Borch Soe

IPC: A21D2/16 ,  A21D2/26 ,  A21D8/04 ,  A23L7/104 ,  A23L7/109

CPC classification number: A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109 ,  C12Y101/03005 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026

Abstract: A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

公开(公告)号：US20040071853A1

公开(公告)日：2004-04-15

申请号：US10462527

申请日：2003-06-16

Inventor： Jorn Borch Soe ,  Charlotte Horsmans Poulsen ,  Preben Rasmussen ,  Susan Mampusti Madrid ,  Masoud R. Zargahi

IPC: A21D010/00

CPC classification number: C12Y101/03005 ,  A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  C07K2319/00 ,  C12N9/20 ,  C12N9/80 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026 ,  C12Y302/00

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract translation: 提高面粉面团的流变性能的方法，以及其中甘油氧化酶或甘油氧化酶和脂肪酶的组合的面包，消化糊制品，面条和蛋糕的质量被加入到包含这些酶的面团和面团改良组合物中。 （B / C比）的强度和面团的面筋指数得到改善，并且在所得产品中，改进的比体积增加，碎屑孔均匀性增加，平均碎屑孔直径减小。

公开(公告)号：US20020114864A1

公开(公告)日：2002-08-22

申请号：US10001136

申请日：2001-11-15

Inventor： Jorn Borch Soe ,  Lars Wexoe Petersen

IPC: A23C009/12

CPC classification number: A23C19/063 ,  A23L5/25 ,  A23L19/18 ,  C12Y101/03004 ,  C12Y101/03005

Abstract: There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract translation: 提供了一种在含有（i）蛋白质，肽或氨基酸和（ii）还原糖的食品中预防和/或减少美拉德反应的方法，该方法包括使食物与能够 氧化还原组的糖。

公开(公告)号：US20240260865A1

公开(公告)日：2024-08-08

申请号：US18623971

申请日：2024-04-01

Applicant: CALIFORNIA INSTITUTE OF TECHNOLOGY

Inventor： Samson CHEN ,  Axel SCHERER ,  Dvin I. ADALIAN ,  Peter PETILLO ,  Muhammad Musab JILANI ,  Xiomara L. MADERO ,  Deepan KISHORE KUMAR

IPC: A61B5/1486 ,  A61B5/145 ,  A61B5/1459 ,  C12N9/02 ,  C12N11/02 ,  C12N11/14 ,  G01N27/327

CPC classification number: A61B5/14865 ,  A61B5/14532 ,  A61B5/1459 ,  C12N9/0004 ,  C12N11/02 ,  C12N11/14 ,  G01N27/3272 ,  C12Y101/01001 ,  C12Y101/03003 ,  C12Y101/03005 ,  C12Y101/03007 ,  C12Y101/03008 ,  C12Y101/0301 ,  C12Y101/03011 ,  C12Y101/03012 ,  C12Y101/03015 ,  C12Y101/03016 ,  C12Y101/03018 ,  C12Y101/03019 ,  C12Y101/0302 ,  C12Y101/03023 ,  C12Y101/03027 ,  C12Y101/03029 ,  C12Y101/0303 ,  C12Y101/03037 ,  C12Y101/03038 ,  C12Y101/0304 ,  C12Y101/03041

Abstract: A sensor implanted in tissues and including a sensing layer is fabricated by mixing the signal transduction enzyme with non-reactive components including buffer salts and fillers, and spin coating the enzyme onto a substrate. The signal transduction enzyme is crosslinked by introducing the coated substrate in a vacuum chamber. In the chamber, a crosslinker evaporates and is deposited onto the enzyme, therefore crosslinking the enzyme.

公开(公告)号：US20150223499A1

公开(公告)日：2015-08-13

申请号：US14619149

申请日：2015-02-11

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： Jorn Borch Soe ,  Lars Wexoe Petersen ,  Charlotte Horsmans Poulsen ,  Thomas Rand ,  Dana L. Boll

IPC: A23L1/217 ,  A23L1/015 ,  A23L1/00 ,  A23L1/2165

CPC classification number: C12Y101/03004 ,  A21D8/042 ,  A23B7/155 ,  A23C19/061 ,  A23C19/063 ,  A23C19/0912 ,  A23L5/25 ,  A23L5/40 ,  A23L19/18 ,  A23V2002/00 ,  C12Y101/03005 ,  C12Y101/03009 ,  C12Y111/01006 ,  A23V2200/048 ,  A23V2250/608 ,  A23V2250/612 ,  A23V2200/042

Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract translation: 提供了在含有（i）蛋白质，肽或氨基酸和（ii）还原糖的食品中预防和/或减少丙烯酰胺形成和/或丙烯酰胺前体形成的方法，该方法包括使 具有能够氧化还原性糖的酶的食品。

公开(公告)号：US20120244252A1

公开(公告)日：2012-09-27

申请号：US13433470

申请日：2012-03-29

Applicant: Jørn Borch Søe ,  Lars Wexøe Petersen ,  Charlotte Horsmans Poulsen ,  Thomas Rand ,  Dana L. Boll

Inventor： Jørn Borch Søe ,  Lars Wexøe Petersen ,  Charlotte Horsmans Poulsen ,  Thomas Rand ,  Dana L. Boll

IPC: A23L1/015 ,  A23L1/105 ,  A23L1/325 ,  A23L1/31 ,  A23L1/216 ,  A23L1/16 ,  A21D8/04 ,  A23L1/317

CPC classification number: A23L1/217 ,  A21D8/042 ,  A23B7/155 ,  A23C19/061 ,  A23C19/063 ,  A23C19/0912 ,  A23L5/25 ,  A23L5/40 ,  A23L19/18 ,  A23V2002/00 ,  C12Y101/03004 ,  C12Y101/03005 ,  C12Y101/03009 ,  C12Y111/01006 ,  A23V2200/048 ,  A23V2250/608 ,  A23V2250/612 ,  A23V2200/042

Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract translation: 提供了在含有（i）蛋白质，肽或氨基酸和（ii）还原糖的食品中预防和/或减少丙烯酰胺形成和/或丙烯酰胺前体形成的方法，该方法包括使 具有能够氧化还原性糖的酶的食品。

公开(公告)号：US20050281916A1

公开(公告)日：2005-12-22

申请号：US11195968

申请日：2005-08-03

Applicant: Kirsten Bojsen ,  Charlotte Poulsen ,  Jorn Soe

Inventor： Kirsten Bojsen ,  Charlotte Poulsen ,  Jorn Soe

IPC: A21D2/16 ,  A21D2/26 ,  A21D8/04 ,  A23L7/104 ,  A23L7/109 ,  A23K1/00 ,  A21D6/00

CPC classification number: A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109 ,  C12Y101/03005 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026

Abstract: A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

Abstract translation: 一种制备面粉面团的方法，所述方法包括向面团组分中加入在面团条件下能够水解糖脂和磷脂的酶，其中所述酶不能或基本上不能水解甘油三酯和/或 1-单甘油酯或包含所述酶的组合物，并混合面团组分以获得面团。