Novo Nordisk A/s

So Slashedren Christensen

Feng Xu

Palle Schneider

Claus Crone Fuglsang

Elizabeth J Golightly

Rie Tsuchiya

Lone Dybdal

Bent Riber Petersen

The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose. A novel carbohydrate oxidase having the capability to oxidize maltodextrins and cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium, particularly M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (&lt;20% identity) with known amino acid sequences.

Carbohydrate oxidase and use thereof in baking

The present invention relates to the use of one or more oxidoreductases in combination with a mediator for the reduction of malodor. Malodor reducing compositions and products comprising such composition are also claimed.

Reduction of malodour

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Copenhagen, Denmark

So Slashedren Christensen