Controlled enzymatic browning of a non-meat protein containing material
AssigneeNovozymes A/S
InventorsChristina Lunde, Jesper Salomon
Life of this patent
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Abstract
The present invention relates to use of a laccase for controlled enzymatic browning of a meat analogue product comprising a red pigment which changes colour when oxidized. Preferably, the laccase is embedded in a fat having a melting temperature of at least 25° C. such that the oxidation of the red pigment occurs only at elevated temperature, e.g. during cooking of the meat analogue product.
Claims17
A meat analogue product comprising at least 50% w/w plant protein out of total protein, a red pigment which changes colour when oxidized, and an enzyme having laccase activity, wherein the amino acid sequence of the enzyme having laccase activity comprises a sequence consisting of W-Y-H-X-H-X(3)-Q-Y-X-D-G-X(2)-G, where X can be any of A, R, N, D, C, Q, E, G, H, I, L, K, M, F, P, S, T, W, Y or V, and wherein the enzyme having laccase activity is embedded in a fat having a melting temperature of at least 25° C.
Dependencies are inferred from the claim text.