IMPROVED ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD

A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 ispresented in conjunction with methods for use in lipid containing food matrix, baking and making dou...

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Bibliographische Detailangaben
Hauptverfasser:	KRAGH LENE, JOERGENSEN TINA LILLAN, MILLER LONE BROEND, ZHANG KEYA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 ispresented in conjunction with methods for use in lipid containing food matrix, baking and making dough with the phospholipase and also including baking improvers using the disclosed phospholipase A1. 呈现了特征在于具有约5/45或更高的sn1/sn2特异性比的磷脂酶A1，其中所述磷脂酶A1的溶血磷脂酶/磷脂酶活性比小于0.02，连同用于在含脂质食品基质中使用的方法，使用所述磷脂酶烘焙和制作面团的方法，并且还包括使用公开的磷脂酶A1制得的烘焙改良剂。