Dupont Nutrition Biosciences Aps

International N&h Denmark Aps

Rene Mikkelsen

Jens Frisbaek Soerensen

Karsten Matthias Kragh

Jørn Borch Søe

Charlotte Horsmans Poulsen

Susan Mampusti Madrid

Jørn Dalgaard Mikkelsen

Janne Brunstedt

Jorn Borch Soe

Igor Nikolaev

Harm Jan Mulder

Masoud Rajabi Zargahi

Shukun Yu

Harm Mulder

Patrick Maria Franciscus Derkx

Jens Frisbaek Sorensen

Flemming Vang Sparsø

Lars Wiebe

Jorn Dalgaard Mikkelsen

Tina Lillan Joergensen

Tina Jørgensen

Anne Katherine Kjærsgaard Laursen

Tina Lillan Jorgensen

Lene Lauridsen

Jens Frisbaæk Sørensen

Joern Borch Soee

Tina Jorgensen

Jens Frisbæk SØRENSEN

Jan Charles Hansen

Tina Lillan Jørgensen

Karsten Mathias Kragh

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.

Enzymatic modification of wheat phospholipids in bakery applications

The present invention provides methods and uses for treating pyropheophytin-containing compositions, particularly in order to remove pyropheophytin therefrom. The compositions are typically plant, algal, or bacterial derived products such as vegetable oils. The method comprises a step of contacting the compositions with an enzyme having pyropheophytinase activity. Also provided are related apparatus and products for performing such methods and uses.

Method for treating pyropheophytin-containing compositions

In one aspect, there is provided a process for treating a plant oil, comprising a step of contacting the oil with an enzyme, wherein the enzyme is capable of hydrolyzing an a' or b&#x2032; stereoisomer of chlorophyll or a chlorophyll derivative.

Process modifications to enhance chlorophyll degradation

A method of preparing a compound of formula (I): wherein: a first group selected from R, Rand Ris an amino- or N-acylamino monosaccharide moiety, the acyl group having 1 to 6 carbon atoms, or an oligosaccharide chain comprising 2 to 4 monosaccharide moieties, at least one of which is an amino- or N-acylamino monosaccharide moiety; a second group selected from R, Rand Ris a alkanoyl and alkenoyl acyl group having 3 to 40 carbon atoms; and a third group selected from R, Rand Ris hydrogen, the method comprising contacting a monoacylglycerol, the acyl moiety thereof being a saturated or unsaturated acyl group having 3 to 40 carbon atoms, or an activated derivative thereof, with a source of amino- or N-acylamino monosaccharide moiety, or an activated derivative thereof, and, if required, a source of unsubstituted monosaccharide moiety, or an activated derivative thereof, optionally in the presence of a suitable catalyst or activating agent, is described. 

Methods for producing amino-substituted glycolipid compounds

A method of oxidizing a saccharide, by contacting the saccharide with an alcohol dehydrogenase (ADH) enzyme selected from a quinone redox cofactor-dependent ADH, a nicotinamide adenine dinucleotide (NAD) redox cofactor-dependent ADH, a nicotinamide adenine dinucleotide phosphate (NADP) redox cofactor-dependent ADH, and any combination thereof is described. An oxidized saccharide obtainable by the method and products, in particular food products and paper products, containing the oxidized saccharide, are also described.

Oxidation process

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Skanderborg, Denmark

Rene Mikkelsen