THE COMBINED USE OF PHYTASE AND PAD TO OBTAIN AN IMPROVED PLANT-BASED DRINK
The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprisingincubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) andoptionally process...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | BUCZKOWSKI, Johann SCHMITT, Christophe Joseph Etienne VLASIE, Monica Diana |
| description | The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprisingincubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) andoptionally processing the phytase and PAD treated solution into a drink comprising a plant protein, wherein the plant protein is pea protein or faba bean protein. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US2023085259A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US2023085259A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US2023085259A13</originalsourceid><addsrcrecordid>eNrjZPAO8XBVcPb3dfL0c3VRCA12VfB3UwjwiAxxBDId_VwUAhxdFEL8FfydQhw9_YAiCp6-AUH-YUDFAT6OfiG6TkCFLgouQZ5-3jwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JD402MjAyNjAwtTI1NLR0Jg4VQDloS3w</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>THE COMBINED USE OF PHYTASE AND PAD TO OBTAIN AN IMPROVED PLANT-BASED DRINK</title><source>esp@cenet</source><creator>BUCZKOWSKI, Johann ; SCHMITT, Christophe Joseph Etienne ; VLASIE, Monica Diana</creator><creatorcontrib>BUCZKOWSKI, Johann ; SCHMITT, Christophe Joseph Etienne ; VLASIE, Monica Diana</creatorcontrib><description>The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprisingincubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) andoptionally processing the phytase and PAD treated solution into a drink comprising a plant protein, wherein the plant protein is pea protein or faba bean protein.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230316&DB=EPODOC&CC=US&NR=2023085259A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230316&DB=EPODOC&CC=US&NR=2023085259A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BUCZKOWSKI, Johann</creatorcontrib><creatorcontrib>SCHMITT, Christophe Joseph Etienne</creatorcontrib><creatorcontrib>VLASIE, Monica Diana</creatorcontrib><title>THE COMBINED USE OF PHYTASE AND PAD TO OBTAIN AN IMPROVED PLANT-BASED DRINK</title><description>The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprisingincubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) andoptionally processing the phytase and PAD treated solution into a drink comprising a plant protein, wherein the plant protein is pea protein or faba bean protein.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAO8XBVcPb3dfL0c3VRCA12VfB3UwjwiAxxBDId_VwUAhxdFEL8FfydQhw9_YAiCp6-AUH-YUDFAT6OfiG6TkCFLgouQZ5-3jwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JD402MjAyNjAwtTI1NLR0Jg4VQDloS3w</recordid><startdate>20230316</startdate><enddate>20230316</enddate><creator>BUCZKOWSKI, Johann</creator><creator>SCHMITT, Christophe Joseph Etienne</creator><creator>VLASIE, Monica Diana</creator><scope>EVB</scope></search><sort><creationdate>20230316</creationdate><title>THE COMBINED USE OF PHYTASE AND PAD TO OBTAIN AN IMPROVED PLANT-BASED DRINK</title><author>BUCZKOWSKI, Johann ; SCHMITT, Christophe Joseph Etienne ; VLASIE, Monica Diana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2023085259A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>BUCZKOWSKI, Johann</creatorcontrib><creatorcontrib>SCHMITT, Christophe Joseph Etienne</creatorcontrib><creatorcontrib>VLASIE, Monica Diana</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BUCZKOWSKI, Johann</au><au>SCHMITT, Christophe Joseph Etienne</au><au>VLASIE, Monica Diana</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>THE COMBINED USE OF PHYTASE AND PAD TO OBTAIN AN IMPROVED PLANT-BASED DRINK</title><date>2023-03-16</date><risdate>2023</risdate><abstract>The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprisingincubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) andoptionally processing the phytase and PAD treated solution into a drink comprising a plant protein, wherein the plant protein is pea protein or faba bean protein.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_US2023085259A1 |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | THE COMBINED USE OF PHYTASE AND PAD TO OBTAIN AN IMPROVED PLANT-BASED DRINK |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T15%3A47%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=BUCZKOWSKI,%20Johann&rft.date=2023-03-16&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS2023085259A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |