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:	BERGER RALF GUENTER, ZORN HOLGER, SCHEIBNER MANUELA, HUELSDAU BAERBEL, MEIMA ROELF BERNHARD, BOER LEX DE
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BLEACHING LEATHER OR FURS CHEMISTRY 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 MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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.