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    • 1. 发明申请
      WO2008087167A2 BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT 审中-公开
    • BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT
    • 具有增加的阿氨苄氧基低聚糖含量的BREAD
    • WO2008087167A2
    • 2008-07-24
    • PCT/EP2008/050469
    • 2008-01-16
    • PURATOS N.V. , VAN HAESENDONCK, Ingrid Paula Hilde , BROEKAERT, Willem Frans , GEORIS, Jacques , DELCOUR, Jan , COURTIN, Christophe , ARNAUT, Filip
    • VAN HAESENDONCK, Ingrid Paula Hilde , BROEKAERT, Willem Frans , GEORIS, Jacques , DELCOUR, Jan , COURTIN, Christophe , ARNAUT, Filip
    • A21D8/04 , A21D13/02
    • A21D8/042 , A21D13/02
    • The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of : - Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and - Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits.
    • 本发明涉及一种在烘焙后增加焙烤产品的方法，其中水溶性阿拉伯木聚糖的平均聚合度为5〜50，优选为5〜35，更优选为5〜25 所述方法包括以下步骤： - 用面粉，面粉混合物或具有粉碎部分的粉末混合物制备烘焙产品的面团，所述研磨部分的总阿拉伯木聚糖含量为至少2.0％，优选至少2.5％ 和 - 向所述面团中加入包含至少一种嗜热内切木聚糖酶的酶制剂，其量为赋予90％最大面包体积的剂量的至少2倍高，优选至少3至6倍或甚至10倍 通过将所述酶制剂加入到所述焙烤产品的配方中而获得的增加。 有利的是，所述方法可以获得具有所需类型的阿拉伯木聚糖水平至少1.7％，更优选至少1.75％，例如至少1.8％，1.9％或2.0％的焙烤产品。 本发明还涉及可通过该方法获得的焙烤产品以及可用于制备这种产品的改良剂和面团。 根据本发明的烘烤产品有利地具有改善的健康益处。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Global Dossier Espacenet 法律信息 同族专利 专利引用
    • 3. 发明申请
      WO1994011511A1 BIOCIDAL CHITIN BINDING PROTEINS 审中-公开
    • BIOCIDAL CHITIN BINDING PROTEINS
    • 生物化学结合蛋白
    • WO1994011511A1
    • 1994-05-26
    • PCT/GB1993002179
    • 1993-10-22
    • ZENECA LIMITED , BROEKAERT, Willem, Frans , CAMMUE, Bruno, Philippe, Angelo , OSBORN, Rupert, William , REES, Sarah, Bronwen
    • ZENECA LIMITED
    • C12N15/29
    • C07K14/415 , A01N65/20 , A01N65/32 , A01N65/38 , A01N65/44 , C12N15/8281 , C12N15/8282
    • Biocidal proteins capable of isolation from seeds have been characterised. The proteins have an amino acid sequence containing the common cysteine/glycine domain of Chitin-binding Plant Proteins but show substantially better activity against pathogenic fungi, a higher ratio of basic amino acids to acidic amino acids, and/or antifungal activity which results in increased hyphal branching. Antimicrobial proteins isolated from Capsicum, Briza and related species are provided. The proteins show a wide range of antifungal activity and are active against Gram-positive bacteria. DNA encoding the proteins may be isolated and incorporated into vectors. Plants may be transformed with this DNA. The proteins find agricultural or pharmaceutical application as antifungal or antibacterial agents. Transgenic plants expressing the protein will show increased disease resistance.
    • 已经表征了能够从种子中分离的杀生物蛋白质。 蛋白质具有含有几丁质结合植物蛋白质的共同半胱氨酸/甘氨酸结构域的氨基酸序列，但对病原真菌显示出更好的活性，碱性氨基酸与酸性氨基酸的比例更高，和/或抗真菌活性增加 菌丝分枝 提供从辣椒，Briza和相关物种分离的抗菌蛋白质。 蛋白质显示出广泛的抗真菌活性，并且对革兰氏阳性菌具有活性。 编码蛋白质的DNA可以被分离并并入载体中。 可以用这种DNA转化植物。 蛋白质发现农业或药物应用作为抗真菌剂或抗菌剂。 表达蛋白质的转基因植物将显示出增加的抗病性。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Global Dossier Espacenet 法律信息 同族专利 专利引用
    • 5. 发明申请
      WO2008087167A3 BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT 审中-公开
    • BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT
    • 具有增加的阿氨苄氧基低聚糖含量的BREAD
    • WO2008087167A3
    • 2009-04-23
    • PCT/EP2008050469
    • 2008-01-16
    • PURATOS NV , VAN HAESENDONCK INGRID PAULA H , BROEKAERT WILLEM FRANS , GEORIS JACQUES , DELCOUR JAN , COURTIN CHRISTOPHE , ARNAUT FILIP
    • VAN HAESENDONCK INGRID PAULA HILDE , BROEKAERT WILLEM FRANS , GEORIS JACQUES , DELCOUR JAN , COURTIN CHRISTOPHE , ARNAUT FILIP
    • A21D8/04 , A21D13/02
    • A21D8/042 , A21D13/02
    • The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of : - Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and - Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits.
    • 本发明涉及一种在烘焙后增加焙烤产品的方法，其中水溶性阿拉伯木聚糖的平均聚合度为5〜50，优选为5〜35，更优选为5〜25 所述方法包括以下步骤： - 用面粉，面粉混合物或具有粉碎部分的粉末混合物制备烘焙产品的面团，所述研磨部分的总阿拉伯木聚糖含量为至少2.0％，优选至少2.5％ 和 - 向所述面团中加入包含至少一种嗜热内切木聚糖酶的酶制剂，其量为赋予90％最大面包体积的剂量的至少2倍，优选至少3至6倍或甚至10倍 通过将所述酶制剂加入到所述焙烤产品的配方中而获得的增加。 有利的是，所述方法可以获得具有所需类型的阿拉伯木聚糖水平至少1.7％，更优选至少1.75％，例如至少1.8％，1.9％或2.0％的焙烤产品。 本发明还涉及可通过该方法获得的焙烤产品以及可用于制备这种产品的改良剂和面团。 根据本发明的烘烤产品有利地具有改善的健康益处。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Global Dossier Espacenet 法律信息 同族专利 专利引用
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