Proteases for beer haze reduction
AssigneeInternational N&H Denmark Aps
InventorsJacob Flyvholm Cramer, Xiaogang Gu, Chao Huang, Xinyue Tang
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Abstract
The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.
Claims52
A method for the reduction or prevention of haze in a beverage comprising adding an endoprotease to the beverage, wherein said endoprotease is an enzyme having at least 75, 80, 85, 90, 95, 98, 99 or 100% sequence identity to SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4 or SEQ ID NO:16 or an endoprotease active fragment thereof such as a mature protein.
The method of any of the preceding claims further comprising adding one or more of an ALDC enzyme, a glucoamylase, a maltogenic alpha-amylase, a pullulanase, a catalase or a transglucosidase.
A method for increasing relative foam stability in a beer comprising adding an endoprotease to the beverage, wherein said endoprotease is an enzyme having at least 75, 80, 85, 90, 95, 98, 99 or 100% sequence identity to SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4 or SEQ ID NO:16 or an endoprotease active fragment thereof such as a mature protein.
An isolated polypeptide comprising an endoprotease wherein said endoprotease is an enzyme having at least 75, 80, 85, 90, 95, 98, 99 or 100% sequence identity to SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4 or SEQ ID NO:
- 16 or an endoprotease active fragment thereof.
A method for reducing haze in a beverage comprising adding to the beverage a glutamine endoprotease wherein the beverage has a protein or peptide having a glutamine residue which is cut by the protease thereby reducing haze.
Dependencies are inferred from the claim text.