基本信息:
- 专利标题： NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS
- 专利标题（中）：LEBENSMITTELPRODUKTEN中的VERFAHREN ZUR ENZYMATISCHEN ACRYLAMIDREDUKTION
- 申请号：EP15175933.9 申请日：2006-05-29
- 公开(公告)号：EP2949748A1 公开(公告)日：2015-12-02
- 发明人： DE BOER, Lex
- 申请人： DSM IP Assets B.V.
- 申请人地址： Het Overloon 1 6411 TE Heerlen NL
- 专利权人： DSM IP Assets B.V.
- 当前专利权人： DSM IP Assets B.V.
- 当前专利权人地址： Het Overloon 1 6411 TE Heerlen NL
- 代理机构： Kranenburg-van Dijk, Saskia
- 优先权： EP05104683 20050531
- 主分类号： C12N9/18
- IPC分类号： C12N9/18 ; C12N9/20 ; C12N9/24 ; C12N9/26 ; C12N9/42 ; C12N9/82 ; A21D8/04
摘要：
The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding:
a. asparaginase and
b. at least one hydrolyzing enzyme
to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added.
摘要（中）：
a. asparaginase and
b. at least one hydrolyzing enzyme
to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added.
本发明涉及包含天冬酰胺酶和至少一种水解酶的新型酶组合物，使用这种组合物来降低食品中的丙烯酰胺水平，以及涉及至少一个加热步骤的生产食品的方法，包括：a。 天冬酰胺酶和b。 在所述制备方法中将至少一种水解酶转化为所述食品的中间形式，由此在所述加热步骤之前加入天冬酰胺酶和至少一种水解酶，其量可有效降低食品中丙烯酰胺的含量 与不添加天冬酰胺酶和水解酶的食品相比较。