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MX2012012749A - Composiciones ricas en oligosacaridos arabinoxilanos. - Google Patents

Composiciones ricas en oligosacaridos arabinoxilanos.

Info

Publication number
MX2012012749A
MX2012012749A MX2012012749A MX2012012749A MX2012012749A MX 2012012749 A MX2012012749 A MX 2012012749A MX 2012012749 A MX2012012749 A MX 2012012749A MX 2012012749 A MX2012012749 A MX 2012012749A MX 2012012749 A MX2012012749 A MX 2012012749A
Authority
MX
Mexico
Prior art keywords
arabinoxylan oligosaccharides
compositions rich
arabinoxylan
oligosaccharides
rich
Prior art date
Application number
MX2012012749A
Other languages
English (en)
Other versions
MX351658B (es
Inventor
Bernard Genot
Filip Arnaut
Guylaine Lacaze
Isabel Trogh
Original Assignee
Puratos Nv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Puratos Nv filed Critical Puratos Nv
Publication of MX2012012749A publication Critical patent/MX2012012749A/es
Publication of MX351658B publication Critical patent/MX351658B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Botany (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Un método para preparar una composición líquida que tiene un contenido alto de oligosacáridos arabinoxilanos (AXOS), el producto que se obtiene a través de este método y su uso en aplicaciones alimentarias, en particular en productos horneados.
MX2012012749A 2010-05-03 2011-05-03 Composiciones ricas en oligosacaridos arabinoxilanos. MX351658B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1001893A FR2959515A1 (fr) 2010-05-03 2010-05-03 Compositions riches en oligosaccharides d'arabinoxylane
PCT/EP2011/057005 WO2011138303A1 (en) 2010-05-03 2011-05-03 Compositions rich in arabinoxylan oligosaccharides

Publications (2)

Publication Number Publication Date
MX2012012749A true MX2012012749A (es) 2012-11-21
MX351658B MX351658B (es) 2017-10-23

Family

ID=43382526

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012012749A MX351658B (es) 2010-05-03 2011-05-03 Composiciones ricas en oligosacaridos arabinoxilanos.

Country Status (14)

Country Link
US (1) US12127577B2 (es)
EP (1) EP2429303B1 (es)
JP (1) JP5850917B2 (es)
CN (1) CN102905536B (es)
AU (1) AU2011249966B2 (es)
BR (1) BR112012028019B1 (es)
CA (1) CA2797780C (es)
DK (1) DK2429303T3 (es)
ES (1) ES2430259T3 (es)
FR (1) FR2959515A1 (es)
MX (1) MX351658B (es)
PL (1) PL2429303T3 (es)
RU (1) RU2596400C2 (es)
WO (1) WO2011138303A1 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106046201A (zh) * 2010-11-23 2016-10-26 艾克海丽克斯有限责任公司 一种增加包含芳族部分的木质甘露聚糖和木聚糖的分子量的方法
EP2704592A4 (en) * 2011-05-04 2014-12-31 Ryefactor Ab ROGGED FOOD
GB2506125A (en) * 2012-09-20 2014-03-26 Cargill Inc Method for extraction and isolation of arabinoxylan products from debranned cereal
EP2769629A1 (en) * 2013-02-25 2014-08-27 Cargill, Incorporated Process for preparing composition
EP2769628A1 (en) * 2013-02-25 2014-08-27 Cargill, Incorporated Carbohydrate compositions
CN108102985B (zh) * 2018-02-12 2020-08-04 江南大学 一种复配天然酵母发酵制备面包的方法
JP6462173B1 (ja) * 2018-08-08 2019-01-30 国立大学法人帯広畜産大学 乳酸菌、パン類の製造方法、パン類生地及びパン類
IT202000018283A1 (it) * 2020-07-28 2022-01-28 Filippo Bussinelli Formulazione liquida per la fermentazione di impasti per prodotti da forno

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5642574A (en) * 1979-09-11 1981-04-20 Asahi Breweries Ltd Drink obtained from homo-lactic acid bacteria and its preparation
NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
PT98419B (pt) 1990-07-24 1999-01-29 Gist Brocades Nv Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
DK0579672T3 (da) 1991-04-02 1999-09-20 Novo Nordisk As Xylanase, tilsvarende rekombinant DNA-sekvens, xylanaseholdigt middel og anvendelse af midlet
JP2835894B2 (ja) * 1991-07-26 1998-12-14 農林水産省食品総合研究所長 ビフィズス菌増殖促進剤
JP3354592B2 (ja) * 1992-05-22 2002-12-09 日清製粉株式会社 オリゴ糖の製造方法
ATE412048T1 (de) 1993-03-10 2008-11-15 Novozymes As Enzyme mit xylanaseaktivität aus aspergillus aculeatus
ES2160690T3 (es) * 1993-11-17 2001-11-16 Quest Int Procedimiento para preparar una masa.
NL1010770C2 (nl) * 1998-12-09 2000-06-13 Nutricia Nv Preparaat dat oligosacchariden en probiotica bevat.
DK1355542T3 (da) * 2000-12-27 2007-06-11 Nutricia Nv Næringssammensætning med sundhedsfremmende virkning, som indeholder oligosaccharider
PT1603399E (pt) * 2003-03-12 2010-01-26 Lesaffre & Cie Fermento de padeiro, sua utilização e produtos de padaria que se podem obter
GB0414655D0 (en) * 2004-06-30 2004-08-04 Leuven K U Res & Dev Prebiotic
WO2006097949A1 (en) * 2005-03-16 2006-09-21 Actial Farmacêutica, Lda. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
GB0612976D0 (en) * 2006-06-30 2006-08-09 Leuven K U Res & Dev Method for making arabinoxylo-oligosaccharides as a co-product of fermentation of whole grain cereals
AU2008207001B2 (en) * 2007-01-16 2013-05-02 Puratos N.V. Bread with increased arabinoxylo-oligosaccharide content
GB0702844D0 (en) * 2007-02-14 2007-03-28 Leuven K U Res & Dev Improving taste of beer
GB0805360D0 (en) * 2008-03-25 2008-04-30 Univ Leuven Kath Arabinoxylan oligosaccharide preparation
CA2728169C (en) 2008-06-26 2017-04-18 Investigacion De Tecnologia Avanzada, S.A. De C.V. Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning
GB2464769A (en) * 2008-10-31 2010-05-05 Univ Leuven Kath Nutriment containing an arabinoxylo-oligosaccharide and a water soluble arabinoxylan
KR20110127656A (ko) * 2009-01-16 2011-11-25 대니스코 에이/에스 곡물 또는 곡물 바이스트림으로부터의 올리고당의 효소적 생산방법
WO2010115754A1 (en) * 2009-03-31 2010-10-14 Danisco A/S Prevention of extract darkening and malodor formation during solubilization of plant cell wall material

Also Published As

Publication number Publication date
CN102905536B (zh) 2014-03-12
RU2012146464A (ru) 2014-06-10
EP2429303A1 (en) 2012-03-21
CN102905536A (zh) 2013-01-30
US12127577B2 (en) 2024-10-29
JP2013528367A (ja) 2013-07-11
FR2959515A1 (fr) 2011-11-04
PL2429303T3 (pl) 2013-12-31
CA2797780A1 (en) 2011-11-10
CA2797780C (en) 2018-12-04
AU2011249966A1 (en) 2012-11-08
BR112012028019B1 (pt) 2018-03-06
MX351658B (es) 2017-10-23
ES2430259T3 (es) 2013-11-19
AU2011249966B2 (en) 2014-08-07
BR112012028019A2 (pt) 2015-09-15
US20130101699A1 (en) 2013-04-25
EP2429303B1 (en) 2013-07-24
WO2011138303A1 (en) 2011-11-10
DK2429303T3 (da) 2013-10-07
RU2596400C2 (ru) 2016-09-10
BR112012028019A8 (pt) 2017-10-10
JP5850917B2 (ja) 2016-02-03

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