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 is presented in conjunction with methods for use in lipid containing food matrix, baking and making do...

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Bibliographische Detailangaben
Hauptverfasser:	KRAGH Lene, ZHANG Keya, JOERGENSEN Tina Lillan, MILLER Lone Broend
Format:	Patent
Sprache:	eng ; spa
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 is presented 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. Se presenta una fosfolipasa A1 caracterizada por tener una relación de especificidad sn1/sn2 de aproximadamente 5/45 o mayor, en donde la fosfolipasa A1 tiene una relación de actividad lisofosfolipasa/fosfolipasa inferior a 0.02, junto con métodos para su uso en una matriz alimentaria que contiene lípidos, de horneado y de preparación de la masa con la fosfolipasa y que también incluye mejoradores del horneado usando la fosfolipasa A1 descrita.