NEW ENZYME FOR USE IN ENZYMATIC BLEACHING OF FOOD

PROBLEM TO BE SOLVED: To provide a new polypeptide regarding to caroase 01-05 or any functional equivalent thereof, suitable for use in a method for preparing a food product having increased whiteness, to provide a use of the enzyme to increase whiteness of at least part of a food product, to provid...

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Bibliographische Detailangaben
Hauptverfasser:	BERGER RALF GUENTER, ZORN HOLGER, BOER DE LEX, SCHEIBNER MANUELA, HUELSDAU BAERBEL, MEIMA ROELF BERNHARD
Format:	Patent
Sprache:	eng
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 FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE 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:	PROBLEM TO BE SOLVED: To provide a new polypeptide regarding to caroase 01-05 or any functional equivalent thereof, suitable for use in a method for preparing a food product having increased whiteness, to provide a use of the enzyme to increase whiteness of at least part of a food product, to provide the method for preparing a food product wherein the enzyme is used, and to provide the food product thus obtained.SOLUTION: The new polypeptide is an isolated polypeptide derived from Marasmius scorodonius of genus Marasmius and affording improvement of whiteness of at least part of a food product. A method for producing the polypeptide by using host cell such as Aspergillus niger, wherein the polypeptide has the ability of cleaving carotenoids, is also provided.