Novozymes A/s

Novo Nordisk A/s

Novozymes A/s Patents

Gitte Budolfsen

Hans Peter Heldt-Hansen

Allan Svendsen

Jesper Vind

Kim Borch

Shamkant Anant Patkar

Mary Ann Stringer

Claus Crone Fuglsang

Kirsten Bojsen

Andreas Petri

Morten Tovborg Jensen

Per Munk Nielsen

Sanne O Schroder Glad

Lene Nonboe Andersen

Luise Christiansen

Markus Sakari Kauppinen

Lene Venke Kofod

Stephan Christgau

Henrik Dalbo Slashedge

Lene Lange

Sakari Kauppinen

Tina Spendler

Lars Saaby Pedersen

Todd Michael Forman

Sanne O Schrøder Glad

Mette Ohrstrom Jensen

Anne Glud Rasmussen

Luise Christensen

The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.

Preparation of dough or baked products

The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.

Method of preparing a heat-treated product

The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.

Lipolytic enzyme variants

The present invention relates to a method of producing a whey protein hydrolysate using a microbial endopeptidase which specifically cleaves on the carboxy terminal side of arginine or lysine. The invention also relates to use of such whey protein hydrolysate in sports drinks or in clinical nutrition.

Whey protein hydrolysate

Asparaginases and method of preparing a heat-treated product

Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.

Preparation of baked product from dough

The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, including the steps of: (a) providing an aqueous mass substantially free from pectin depolymerizing enzymes, (b) adding an effective amount of pectinesterase, preferably substantially free from pectin depolymerizing enzymes, and (c) incubating said mass in the presence of divalent cations, is disclosed. The method has been found to be advantageous with products wherein the pectin containing aqueous mass is derived from broccoli, pepper, mustard, apples, tomatoes oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, and berries, such as blackcurrant, blue-berries, strawberries, and raspberries to obtain products, such as jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other deserts.

Method for reducing syneresis

A method for causing gelling or increase of viscosity of an aqueous medium containing a gellable polymeric material having substituents with phenolic hydroxy groups comprises adding an oxidase, particularly a laccase, to the aqueous medium.

Oxidase-promoted gelling of phenolic polymers

The present invention relates to an enzyme with pectin esterase activity, a DNA construct encoding the enzyme with pectin esterase activity, a method of producing the enzyme, an enzyme composition comprising said enzyme with pectin esterase activity, and the use of said enzyme and enzyme composition for a number of industrial applications.

Enzyme with pectin esterase activity

A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.

Process for the improvement of gel formation or viscosity increase

Growing community of inventors

Frederiksberg, Denmark

Gitte Budolfsen