Enzyme for decomposing acrylamide
The invention relates to, inter alia, the area of producing food and luxury products, for example coffee and coffee substitute products. Enzymes are provided which are capable of decomposing acrylamide - preferably even at temperatures above 50 °C, in particular temperature ranges which occur during...
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| creator | VOGEL, Andreas BARTSCH, Sebastian KÖPKE, Sabrina FELLER, Claudia SÜSSE-HERRMANN, Oliver |
| description | The invention relates to, inter alia, the area of producing food and luxury products, for example coffee and coffee substitute products. Enzymes are provided which are capable of decomposing acrylamide - preferably even at temperatures above 50 °C, in particular temperature ranges which occur during the production of coffee/coffee substitute products, and/or with a pH value between pH 4 and pH 7, such as those which normally occur during the production of coffee/coffee substitute products. The invention additionally relates to methods for decomposing acrylamide from preparations, selected from semifinished products or finished products, and to preparations with a reduced acrylamide content in comparison to preparations which have not undergone the method according to the invention for removing acrylamide using the enzymes according to the invention. |
| format | Patent |
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Enzymes are provided which are capable of decomposing acrylamide - preferably even at temperatures above 50 °C, in particular temperature ranges which occur during the production of coffee/coffee substitute products, and/or with a pH value between pH 4 and pH 7, such as those which normally occur during the production of coffee/coffee substitute products. The invention additionally relates to methods for decomposing acrylamide from preparations, selected from semifinished products or finished products, and to preparations with a reduced acrylamide content in comparison to preparations which have not undergone the method according to the invention for removing acrylamide using the enzymes according to the invention.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COFFEE ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220901&DB=EPODOC&CC=AU&NR=2021210151A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220901&DB=EPODOC&CC=AU&NR=2021210151A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VOGEL, Andreas</creatorcontrib><creatorcontrib>BARTSCH, Sebastian</creatorcontrib><creatorcontrib>KÖPKE, Sabrina</creatorcontrib><creatorcontrib>FELLER, Claudia</creatorcontrib><creatorcontrib>SÜSSE-HERRMANN, Oliver</creatorcontrib><title>Enzyme for decomposing acrylamide</title><description>The invention relates to, inter alia, the area of producing food and luxury products, for example coffee and coffee substitute products. 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The invention additionally relates to methods for decomposing acrylamide from preparations, selected from semifinished products or finished products, and to preparations with a reduced acrylamide content in comparison to preparations which have not undergone the method according to the invention for removing acrylamide using the enzymes according to the invention.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COFFEE</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TEA</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFB0zauqzE1VSMsvUkhJTc7PLcgvzsxLV0hMLqrMSczNTEnlYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXxjqFGBkaGRoYGhqaGjobGxKkCACevJog</recordid><startdate>20220901</startdate><enddate>20220901</enddate><creator>VOGEL, Andreas</creator><creator>BARTSCH, Sebastian</creator><creator>KÖPKE, Sabrina</creator><creator>FELLER, Claudia</creator><creator>SÜSSE-HERRMANN, Oliver</creator><scope>EVB</scope></search><sort><creationdate>20220901</creationdate><title>Enzyme for decomposing acrylamide</title><author>VOGEL, Andreas ; BARTSCH, Sebastian ; KÖPKE, Sabrina ; FELLER, Claudia ; SÜSSE-HERRMANN, Oliver</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU2021210151A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2022</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COFFEE</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TEA</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>VOGEL, Andreas</creatorcontrib><creatorcontrib>BARTSCH, Sebastian</creatorcontrib><creatorcontrib>KÖPKE, Sabrina</creatorcontrib><creatorcontrib>FELLER, Claudia</creatorcontrib><creatorcontrib>SÜSSE-HERRMANN, Oliver</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VOGEL, Andreas</au><au>BARTSCH, Sebastian</au><au>KÖPKE, Sabrina</au><au>FELLER, Claudia</au><au>SÜSSE-HERRMANN, Oliver</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Enzyme for decomposing acrylamide</title><date>2022-09-01</date><risdate>2022</risdate><abstract>The invention relates to, inter alia, the area of producing food and luxury products, for example coffee and coffee substitute products. Enzymes are provided which are capable of decomposing acrylamide - preferably even at temperatures above 50 °C, in particular temperature ranges which occur during the production of coffee/coffee substitute products, and/or with a pH value between pH 4 and pH 7, such as those which normally occur during the production of coffee/coffee substitute products. The invention additionally relates to methods for decomposing acrylamide from preparations, selected from semifinished products or finished products, and to preparations with a reduced acrylamide content in comparison to preparations which have not undergone the method according to the invention for removing acrylamide using the enzymes according to the invention.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COFFEE COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Enzyme for decomposing acrylamide |
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