Enzymes for the removal of acrylamide

The invention relates inter alia to the field of the production of staple foodstuffs and luxury food items, for example coffee products and coffee substitute products. According to the invention, enzymes are made available which are capable of removing acrylamide - preferably also at temperatures ab...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	VOGEL, Andreas, BARTSCH, Sebastian, KÖPKE, Sabrina, FELLER, Claudia, SÜSSE-HERRMANN, Oliver
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COFFEE COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MACROMOLECULAR COMPOUNDS OBTAINED BY REACTIONS ONLY INVOLVINGCARBON-TO-CARBON UNSATURATED BONDS MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TEA THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates inter alia to the field of the production of staple foodstuffs and luxury food items, for example coffee products and coffee substitute products. According to the invention, enzymes are made available which are capable of removing acrylamide - preferably also at temperatures above 50°C, in particular at temperatures typical of the preparation of coffee products/coffee substitute products, and/or at a pH between pH 4 and pH 7, such as is common in the preparation of coffee products/coffee substitute products. The invention also relates to methods for removing acrylamide from preparations, selected from semi-finished products and ready-made products. The invention also relates to preparations with a reduced acrylamide content as compared to preparations that were not subjected to the method according to the invention for removing acrylamide by means of the enzymes according to the invention.