Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase a and/or b activity

The present invention relates to a method for reducing the content of phosphorous containing components in an edible oil comprising a high amount of non-hydratable phosphorus content, wherein said method comprises use of a phospholipase. Further the present invention relates to an enzyme with phosph...

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Bibliographische Detailangaben
Hauptverfasser:	KIM CLAUSEN, MARTIN BARFOED, SHAMKANT ANANT PATKAR, KIM BORCH, TORBEN HALKIER, LONE DYBDAL, IB GROTH CLAUSEN, CLAUS CRONE FUGLSANG
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES APPARATUS SPECIALLY ADAPTED THEREFOR BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA DETERGENTS EDIBLE DOUGHS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PERFUMES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION THEREOF PROCESSES OF PREPARING SUCH COMPOSITIONS PROCESSES USING MICROORGANISMS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PRODUCTION OF SUCROSE PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SPIRITS SUGAR INDUSTRY THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention relates to a method for reducing the content of phosphorous containing components in an edible oil comprising a high amount of non-hydratable phosphorus content, wherein said method comprises use of a phospholipase. Further the present invention relates to an enzyme with phospholipase activity, a cloned DNA sequence encoding the enzyme with phospholipase activity, a method of producing the enzyme, and the use of said enzyme for a number of industrial applications.