Method of preparing a heat-treated product
AssigneeNovozymes A/S
InventorsGitte Lynglev, Morten Jensen, Hans Heldt-Hansen, Mary Stringer, Lene Lange
Life of this patent
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Abstract
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
Claims12
1-11. (canceled)
A method of preparing a heat-treated product, comprising the sequential steps of:
- a) providing a raw material which comprises carbohydrate, protein and water;
- b) treating the raw material with an enzyme capable of reacting with asparagine or glutamine, which may be substituted or unsubstituted, as a substrate, a laccase or a peroxidase;
- and
- c) heat treating to reach a final water content below 35% by weight.
A polypeptide having asparaginase activity and having an amino acid sequence which is at least 90% identical with SEQ ID NO:
- 2, residues 27-378, 30-378, 75-378 or 80-378 of SEQ ID NO:
- 2, or SEQ ID NO:
- 12.
An isolated polynucleotide encoding the polypeptide of claim 21.
An isolated polynucleotide which encodes an asparaginase and which comprises a nucleotide sequence which is at least 90% identical to the coding sequence of SEQ ID NO:
- 1 or 11.
Dependencies are inferred from the claim text.