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WO2004039174A3 - Procede - Google Patents

Procede Download PDF

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Publication number
WO2004039174A3
WO2004039174A3 PCT/IB2003/005278 IB0305278W WO2004039174A3 WO 2004039174 A3 WO2004039174 A3 WO 2004039174A3 IB 0305278 W IB0305278 W IB 0305278W WO 2004039174 A3 WO2004039174 A3 WO 2004039174A3
Authority
WO
WIPO (PCT)
Prior art keywords
foodstuff
acrylamide formation
formation
preventing
preventing acrylamide
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/IB2003/005278
Other languages
English (en)
Other versions
WO2004039174A2 (fr
Inventor
Joern Borch Soee
Charlotte Horsmans Poulsen
Dana L Boll
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
International N&H Denmark ApS
Original Assignee
Danisco AS
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
Priority claimed from GB0225236A external-priority patent/GB0225236D0/en
Application filed by Danisco AS filed Critical Danisco AS
Priority to AU2003276613A priority Critical patent/AU2003276613A1/en
Publication of WO2004039174A2 publication Critical patent/WO2004039174A2/fr
Publication of WO2004039174A3 publication Critical patent/WO2004039174A3/fr
Priority to US11/048,230 priority patent/US8163317B2/en
Anticipated expiration legal-status Critical
Priority to US13/433,470 priority patent/US8956670B2/en
Priority to US14/619,149 priority patent/US20150223499A1/en
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention porte sur un procédé de prévention et/ou réduction de la formation d'acrylamide et/ou de son précurseur dans un aliment contenant: (i) une protéine; un peptide et/ou un acide aminé, et (ii) un sucre réducteur. Ledit procédé consiste à mettre en contact l'aliment avec une enzyme susceptible d'oxyder le groupe réducteur du sucre.
PCT/IB2003/005278 2000-11-17 2003-10-24 Procede Ceased WO2004039174A2 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
AU2003276613A AU2003276613A1 (en) 2002-10-30 2003-10-24 A method of preventing acrylamide formation in a foodstuff
US11/048,230 US8163317B2 (en) 2000-11-17 2005-02-01 Method
US13/433,470 US8956670B2 (en) 2000-11-17 2012-03-29 Method for the control of the formation of acrylamide in a foodstuff
US14/619,149 US20150223499A1 (en) 2000-11-17 2015-02-11 Method for the control of the formation of acrylamide in a foodstuff

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB0225236.9 2002-10-30
GB0225236A GB0225236D0 (en) 2002-10-30 2002-10-30 Method
US43885203P 2003-01-09 2003-01-09
US60/438,852 2003-01-09

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US10/001,136 Continuation-In-Part US6872412B2 (en) 2000-11-17 2001-11-15 Method of reducing or preventing Maillard reactions in potato with hexose oxidase
US11/048,230 Continuation-In-Part US8163317B2 (en) 2000-11-17 2005-02-01 Method

Publications (2)

Publication Number Publication Date
WO2004039174A2 WO2004039174A2 (fr) 2004-05-13
WO2004039174A3 true WO2004039174A3 (fr) 2004-07-15

Family

ID=32232395

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2003/005278 Ceased WO2004039174A2 (fr) 2000-11-17 2003-10-24 Procede

Country Status (2)

Country Link
AU (1) AU2003276613A1 (fr)
WO (1) WO2004039174A2 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US6989167B2 (en) * 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
ES2376117B1 (es) * 2009-07-28 2013-02-14 Leng-D'or, S.A. Procedimiento para reducir la formación de acrilamida en alimentos obtenidos a partir de pellets vegetales.
WO2018169055A1 (fr) 2017-03-16 2018-09-20 学校法人北里研究所 Nouveau composé pochoniolide et son utilisation
AU2020287166A1 (en) * 2019-06-05 2022-01-06 Danisco Us Inc Methods for improving the amino acid content of animal feed products

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5010007A (en) * 1985-05-22 1991-04-23 Synfina-Oleofina Composition for removing oxygen in foodstuff and drinks
WO1996040935A1 (fr) * 1995-06-07 1996-12-19 Bioteknologisk Institut Hexose oxydase de recombinaison, procede de production et utilisation de cette enzyme
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
US20020004085A1 (en) * 2000-04-14 2002-01-10 Novozymes Biotech, Inc. Methods for producing potato products
US20020114864A1 (en) * 2000-11-17 2002-08-22 Soe Jorn Borch Method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5010007A (en) * 1985-05-22 1991-04-23 Synfina-Oleofina Composition for removing oxygen in foodstuff and drinks
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
WO1996040935A1 (fr) * 1995-06-07 1996-12-19 Bioteknologisk Institut Hexose oxydase de recombinaison, procede de production et utilisation de cette enzyme
US20020004085A1 (en) * 2000-04-14 2002-01-10 Novozymes Biotech, Inc. Methods for producing potato products
US20020114864A1 (en) * 2000-11-17 2002-08-22 Soe Jorn Borch Method

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
"Brief Communications , ACRYLAMIDE IS FORMED IN THE MAILLARD REACTION", NATURE, MACMILLAN JOURNALS LTD. LONDON, GB, vol. 419, 3 October 2002 (2002-10-03), pages 448 - 449, XP002235161, ISSN: 0028-0836 *
BIEKMAN E S A: "TOEPASSING VAN ENZYMEN BIJ DE VERWERKING VAN AARDAPPELEN TOT CONSUMPTIEPRODUKTEN", VOEDINGSMIDDELEN TECHNOLOGIE, NOORDERVLIET B.V. ZEIST, NL, vol. 22, no. 20, 12 October 1989 (1989-10-12), pages 51 - 53, XP000069625, ISSN: 0042-7934 *
COOK M W ET AL: "Safety evaluation of a hexose oxidase expressed in Hansenula polymorpha.", FOOD AND CHEMICAL TOXICOLOGY, CORRESPONDENCE (REPRINT) ADDRESS, H. V. THYGESEN, DANISCO A/S, EDWIN RAHRS VEJ 38, DK-8220 BRABRAND, DENMARK. TEL. +45-89-43-55-24. FAX +45-86-25-10-77. E-MAIL HANNE.VALSTED.THYGESEN(A)DANISCO.COM, vol. 41, no. 4, 2003, pages 523 - 529, XP002275690 *
JIANG Z ET AL: "Reduction of nonenzymatic browning in potato chips and French fries with glucose oxidase.", JOURNAL OF FOOD PROCESSING AND PRESERVATION 1989 DEP. OF FOOD SCI., UNIV. OF ALBERTA, EDMONTON, ALTA. T6G 2P5, CANADA, vol. 13, no. 3, 1989, pages 175, XP009028714 *
WHITAKER J R ET AL: "Handbook of food enzymology.", 2002 270 MADISON AVE., NEW YORK, NY 10016, USA; MARCEL DEKKER INC. TEL. 212-696-9000. FAX 212-685-4540. PRICE USD 250.00. UNIV. OF CALIFORNIA, DAVIS, CA, USA, 2002, pages 429 - 430, XP002275693 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product

Also Published As

Publication number Publication date
AU2003276613A1 (en) 2004-05-25
AU2003276613A8 (en) 2004-05-25
WO2004039174A2 (fr) 2004-05-13

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