NOVEL ENZYMES FOR USE IN ENZYMATIC BLEACHING OF FOOD PRODUCTS

The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a proces...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	ZORN, Holger, HÜLSDAU, Bärbel, MEIMA, Roelf, Bernhard, SCHEIBNER, Manuela, BERGER, Ralf, Günter, BOER, DE, Lex
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY BLEACHING LEATHER OR FURS CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DRY-CLEANING, WASHING OR BLEACHING FIBRES, FILAMENTS, THREADS,YARNS, FABRICS, FEATHERS OR MADE-UP FIBROUS GOODS ENZYMOLOGY FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES LAUNDERING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TEXTILES THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT OF TEXTILES OR THE LIKE VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.