Of Isolated Carbohydrate Patents (Class 426/48)
-
Patent number: 8551754Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.Type: GrantFiled: October 27, 2011Date of Patent: October 8, 2013Assignee: Verenium CorporationInventors: Kevin Gray, Nahla Aboushadi, James Garrett
-
Publication number: 20130251853Abstract: Embodiments of the present disclosure are directed to a method for making agave syrup, the method including, mashing the agave piñas; extracting the inulin from the piñas; monitoring the hydrolysis with an osmometer; hydrolyzing the inulin to create specific saccharide functionality; pH adjusting the syrup to promote and stop hydrolysis; and heating the syrup to a temperature sufficient to deactivate native enzymes.Type: ApplicationFiled: March 25, 2013Publication date: September 26, 2013Inventor: James Mitchell
-
Publication number: 20130236601Abstract: Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or lysine is added to the reduced pH molasses before it is heat treated at temperatures above about 120° C.Type: ApplicationFiled: April 24, 2013Publication date: September 12, 2013Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ellis COLLINS, Vincent Allen ELDER, David Brian EMERSON, Terry MOROS, Rayford Thomas SMITH
-
Publication number: 20130224800Abstract: The invention relates to alpha amylases and to polynucleotides encoding the alpha amylases. In addition methods of designing new alpha amylases and methods of use thereof are also provided. The alpha amylases have increased activity and stability at acidic, neutral and alkaline pH and increased temperature.Type: ApplicationFiled: November 6, 2012Publication date: August 29, 2013Applicant: VERENIUM CORPORATIONInventor: Verenium Corporation
-
Patent number: 8507246Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.Type: GrantFiled: January 18, 2012Date of Patent: August 13, 2013Assignee: Novozymes A/SInventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
-
Patent number: 8460725Abstract: Provided is a method for efficiently producing sugar and simultaneously efficiently producing ethanol. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism having no sucrose-degrading enzyme and a step for producing sugar from the fermented sugar solution. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism in the presence of a sucrose-degrading enzyme inhibitor and a step for producing sugar from the fermented sugar solution.Type: GrantFiled: September 15, 2009Date of Patent: June 11, 2013Assignees: Asahi Group Holdings, Ltd., Incorporated Administrative Agency National Agriculture and Food Research OrganizationInventors: Satoshi Ohara, Akira Sugimoto, Yoshifumi Terajima
-
Patent number: 8445042Abstract: Disclosed herein is a method of making xanthan gum by inoculating sugarcane fluid with a bacterium that can synthesize xanthan gum, such as a bacterium of the genus Xanthomonas.Type: GrantFiled: March 13, 2009Date of Patent: May 21, 2013Assignee: The University of the West IndiesInventors: Michelle A. Hamilton Hamilton, Garth S. Dawkins, Winston A. Mellowes
-
Publication number: 20130095553Abstract: The invention relates to a polypeptide which comprises the amino acid sequence set out in SEQ ID NO: 2 or an amino acid sequence encoded by the nucleotide sequence of SEQ ID NO: 1, or a variant polypeptide or variant polynucleotide thereof, wherein the variant polypeptide has at least 76% sequence identity with the sequence set out in SEQ ID NO: 2 or the variant polynucleotide encodes a polypeptide that has at least 76% sequence identity with the sequence set out in SEQ ID NO: 2. The invention features the full length coding sequence of the novel gene as well as the amino acid sequence of the full-length functional polypeptide and functional equivalents of the gene or the amino acid sequence. The invention also relates to methods for using the polypeptide in industrial processes. Also included in the invention are cells transformed with a polynucleotide according to the invention suitable for producing these proteins.Type: ApplicationFiled: June 23, 2011Publication date: April 18, 2013Applicant: DSM IP ASSETS B.V.Inventors: Margot Elisabeth Francoise Schooneveld-Bergmans, Wilbert Herman Marie Heijne, Alrik Pieter Los
-
Publication number: 20130089897Abstract: The present invention relates to isolated polypeptides having isoamylase activity derived from Dyella japonica and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. The invention also relates to the use of said polypeptide having isoamylase activity for producing glucose syrup, fructose syrup, maltose syrup or maltitol.Type: ApplicationFiled: December 10, 2012Publication date: April 11, 2013Applicant: NOVOZYMES A/SInventor: NOVOZYMES A/S
-
Patent number: 8414940Abstract: A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.Type: GrantFiled: October 6, 2003Date of Patent: April 9, 2013Assignee: Urth Tech, LLCInventor: Aziz Chafic Awad
-
Publication number: 20130078336Abstract: Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed.Type: ApplicationFiled: September 28, 2012Publication date: March 28, 2013Applicants: UNIVERSITY OF GUELPH, PEPSICO, INC.Inventors: PepsiCo, Inc., University of Guelph
-
Publication number: 20130071519Abstract: A process for the recovery of betaine from a molasses comprises a conversion step, in which the molasses is subjected to the action of an enzyme having endo-inulinase activity and/or fructosyltransferase activity, to form a fructan-containing molasses (fructan-molasses); a separation step, in which the fructan-molasses is subjected to a chromatographic separation, thereby obtaining a betaine-containing fraction.Type: ApplicationFiled: May 12, 2011Publication date: March 21, 2013Applicant: TIENSE SUIKERRAFFINADERIJ N.V.Inventors: Jan Van Loo, Wolfgang Wach
-
Publication number: 20130052300Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.Type: ApplicationFiled: May 4, 2011Publication date: February 28, 2013Inventors: Els Ginette Alexander Dendooven, Van Sau Nguyen, Lutgart Van-Nieuwenhuyze, Ronny Leontina Marcel Vercauteren
-
Publication number: 20130040345Abstract: The invention relates to a host cell comprising at least four different heterologous polynucleotides chosen from the group of polynucleotides encoding cellulases, hemicellulases and pectinases, wherein the host cell is capable of producing the at least four different enzymes chosen from the group of cellulases, hemicellulases and pectinases, wherein the host cell is a filamentous fungus and is capable of secretion of the at least four different enzymes. This host cell can suitably be used for the production of an enzyme composition that can be used in a process for the saccharification of cellulosic material.Type: ApplicationFiled: February 11, 2011Publication date: February 14, 2013Applicant: DSM IP ASSETS B.V.Inventors: Alrik Pieter Los, Cornelis Maria Jacobus Sagt, Margot Elisabeth Francoise Schoonneveld-Bergmans, Robbertus Antonius Damveld
-
Publication number: 20130034628Abstract: Acrylamide reducing agents are added to a sugar solution during the molasses making and sugar refining processes to maximize efficiency of the acrylamide reducing agents.Type: ApplicationFiled: August 5, 2011Publication date: February 7, 2013Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Scott FAGAN, Amanda GRZEDA, Michael Grant TOPOR
-
Publication number: 20130022711Abstract: Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, ?-glucosidase, ?-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.Type: ApplicationFiled: August 11, 2010Publication date: January 24, 2013Applicant: GLICO FOODS CO., LTD.Inventors: Takashi Ichihara, Junya Fukuda, Masakazu Kimura, Kenichi Kurita
-
Publication number: 20130011884Abstract: Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, ?-glucosidase, ?-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.Type: ApplicationFiled: August 1, 2012Publication date: January 10, 2013Applicant: GLICO FOODS CO., LTD.Inventors: Takashi ICHIHARA, Junya FUKUDA, Masakazu KIMURA, Kenichi KURITA
-
Publication number: 20130011882Abstract: Disclosed are compositions comprising variants of alpha-amylase that have alpha-amylase activity and which exhibit altered properties relative to a parent AmyS-like alpha-amylase from which they are derived. The compositions comprise an additional enzyme such as a phytase. Also disclosed are methods of using the compositions, and kits related thereto.Type: ApplicationFiled: May 15, 2012Publication date: January 10, 2013Applicant: DANISCO US INC.Inventors: LUIS G. CASCÃO-PEREIRA, JAMES T. KELLIS, JR., BRADLEY A. PAULSON, SCOTT D. POWER, SANDRA W. RAMER, VIVEK SHARMA, ANDREW SHAW, JAYARAMA K. SHETTY, DONALD E. WARD
-
Patent number: 8323716Abstract: Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.Type: GrantFiled: January 8, 2010Date of Patent: December 4, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
-
Patent number: 8318232Abstract: Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.Type: GrantFiled: January 8, 2010Date of Patent: November 27, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
-
Publication number: 20120294980Abstract: The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid.Type: ApplicationFiled: August 6, 2012Publication date: November 22, 2012Applicant: DSM IP ASSETS B.V.Inventors: Albertus Alard VAN DIJK, Yulia M. Efimova, Margot Elisabeth Francoise SCHOONEVELD-BERGMANS, Natalja Alekseevna Cyplenkova
-
Publication number: 20120237981Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars. In one aspect, the invention provides delayed release compositions comprising a desired ingredient coated by a latex polymer coating.Type: ApplicationFiled: May 29, 2012Publication date: September 20, 2012Applicant: VERENIUM CORPORATIONInventors: WALTER CALLEN, TOBY RICHARDSON, GERHARD FREY, KEVIN GRAY, JANNE S. KEROVUO, MALGORZATA SLUPSKA, NELSON BARTON, EILEEN O'DONOGHUE, CARL MILLER
-
Publication number: 20120225465Abstract: A high yield method for fermenting carbohydrate to ethanol, comprising a) treating carbohydrate with a composition containing 10-90 wt. % of an aldehyde selected from the group consisting of an formaldehyde, para-formaldehyde, glutaraldehyde and mixtures thereof, 1-50 wt. % of a surfactant having an I JLB from 4 to 18, 0-20 wt. % of an antimicrobial terpene, or essential oils, 1-50 wt. % of organic acids selected from C1-24 fatty acids, their salts, and glyceride esters thereof, and 1-50 wt. % water, b) fermenting said carbohydrate in the presence of yeast in a fermentation broth, and c) isolating ethanol in a higher yield than would be obtained without step a).Type: ApplicationFiled: November 23, 2010Publication date: September 6, 2012Inventors: Julio Pimentel, James D. Wilson
-
Patent number: 8241685Abstract: This invention relates generally to the field of starch syrup production, specifically to a processing method and a device for the extrusion of raw materials with enzymes added for starch syrup, and a saccharogenic method of the extruded raw materials. This invention discloses the kind and amount of enzymes added, the appropriate parameters of the processing method and the device for the extrusion of raw materials with enzymes added for starch syrup, and the appropriate saccharogenic method of the extruded raw materials for starch syrup. The processing method and the device of this invention are such that the jet liquefaction process as used in the traditional double enzyme method for starch syrup production can be spared, and starch syrup with the same DE value can be obtained in a saccharification time which can be shorten 2-4 times the traditional saccharification time.Type: GrantFiled: December 3, 2008Date of Patent: August 14, 2012Assignee: Shandong University of TechnologyInventor: Shen Dechao
-
Publication number: 20120156329Abstract: The present invention relates to filamentous fungal host cells and particularly Trichoderma host cells useful for the production of heterologous granular starch hydrolyzing enzymes having glucoamylase activity (GSHE). Further the invention relates to a method for producing a glucose syrup comprising contacting a granular starch slurry obtained from a granular starch substrate simultaneously with an alpha amylase and a GSHE at a temperature equal to or below the gelatinization temperature of the granular starch to obtain a composition of a glucose syrup.Type: ApplicationFiled: September 12, 2011Publication date: June 21, 2012Applicant: Danisco US Inc.Inventors: Toby M. Baldwin, Benjamin S. Bower, Gopal K. Chotani, Nigel Dunn-Coleman, Oreste J. Lantero, JR., Suzanne E. Lantz, Michael J. Pepsin, Jayarama K. Shetty, Bruce A. Strohm
-
Publication number: 20120135108Abstract: Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the grain. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent. The present invention also describes flour, oral rehydrating solutions, beer adjuncts, food, feed, beverage additives incorporating the grain compositions made as described.Type: ApplicationFiled: June 29, 2011Publication date: May 31, 2012Applicant: Danisco US Inc.Inventors: Gang Duan, Feng Li, Jayarama K. Shetty, Julius Vadakoot, Sridevi Vadakoot
-
Publication number: 20120114797Abstract: The present invention relates to Talaromyces strains. The invention further relates to enzyme compositions, which may be produced by the Talaromyces strains. Further the invention relates to methods for producing useful products from lignocellulosic material using the enzyme compositions.Type: ApplicationFiled: July 2, 2010Publication date: May 10, 2012Applicant: DSM IP ASSETS B.V.Inventors: John B. Perkins, Manoj Kumar, Margrieta Frederique Kim Van Zijl, Adrianus Wilhelmus Hermanus Vollebregt, Panagiotis Sarantinopoulos
-
Patent number: 8168242Abstract: The invention pertains to an in situ process for producing fructooligosaccharides in a food product by contacting the food product with a fructosyltransferase to enzymatically convert sucrose to fructooligosaccharides in the food product. The increase in fructooligosaccharides results in an increase in dietary fiber content of the food product.Type: GrantFiled: November 17, 2006Date of Patent: May 1, 2012Assignee: Danisco US Inc.Inventors: Wayne E. Henderson, William King, Jayarama K. Shetty
-
Publication number: 20120100253Abstract: The object is to provide a novel glycosyltransferase and the use thereof, the glycosyltransferase catalyzes transglucosylation of maltotriose units under conditions which can be employed for the processing of foods or the like. Provided is a maltotriosyl transferase which acts on polysaccharides and oligosaccharides having ?-1,4 glucoside bonds, and has activity for transferring maltotriose units to saccharides, the maltotriosyl transferase acting on maltotetraose as substrate to give a ratio between the maltoheptaose production rate and maltotriose production rate of 9:1 to 10:0 at any substrate concentration ranging from 0.67 to 70% (w/v).Type: ApplicationFiled: March 20, 2010Publication date: April 26, 2012Applicant: AMANO ENZYME INC.Inventors: Masamichi Okada, Shotaro Yama, Miho Nagaya
-
Publication number: 20120070541Abstract: Natural maple saps and maple syrups are contacted with an immobilized isomaltulose-forming microorganism to convert at least 20% of the sucrose contained in the sap or syrup to isomaltulose. The microorganism may be immobilized on calcium alginate and prepared as a column through which sap or syrup flows. The resultant isomaltulose-containing solutions are concentrated to produce reduced or low glycemic index sugar syrups, semi-solid and solid sugar products.Type: ApplicationFiled: September 19, 2011Publication date: March 22, 2012Applicant: NATIONAL RESEARCH COUNCIL OF CANADAInventors: Nam Fong HAN, Wei ZOU, Binjun ZHAO, Lloyd Perry FLEMING, Zhizhong DUAN
-
Patent number: 8137944Abstract: Variant polypeptides derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the variant polypeptides comprise an amino acid mutation at one or more positions selected from the group consisting of: 121, 161, 223, 146, 157, 158, 198, 229, 303, 306, 309, 316, 353, 26, 70, 145, 188, 272, 339, with reference to the position numbering of a Pseudomonas saccharophila exoamylase sequence shown as SEQ ID NO: 1.Type: GrantFiled: July 7, 2005Date of Patent: March 20, 2012Assignee: Danisco A/SInventors: Casper Tune Berg, Patrick M. F. Derkx, Carol Fioresi, Gijsbert Gerritse, Anja Hemmingen Kellet-Smith, Karsten Matthias Kragh, Wei Liu, Andrew Shaw, Bo Spange Sørensen, Charlotte Refdahl Thoudahl
-
Patent number: 8138162Abstract: The invention relates to extracts, in particular non-nutrient phytochemicals, form sugar cane or sugar beet waste products, such as molasses, sugar mud and bagasse, which have Glycemic Index (GI) lowering properties and their use as sweeteners and in foods containing sugar.Type: GrantFiled: June 3, 2005Date of Patent: March 20, 2012Assignee: Horizon Science Pty Ltd.Inventors: David Kannar, Barry James Kitchen
-
Publication number: 20120052156Abstract: Described herein are methods for preparing isomaltooligosaccharides (“IMOs”) from a carbohydrate substrate and uses thereof. In the presence of a maltogenic enzyme and additional IMO precursors, an Aspergillus sp. invertase is capable of producing IMOs from a starch slurry. The ability of the invertase to function as a transglucosidase enzyme imparts a simultaneous mechanism for IMO saccharification.Type: ApplicationFiled: August 22, 2011Publication date: March 1, 2012Inventors: Hyuk-kon Kwon, Hea-seok Jeong, Jae-Ho Lee
-
Patent number: 8124396Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.Type: GrantFiled: December 7, 2007Date of Patent: February 28, 2012Assignee: Novozymes A/SInventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
-
Publication number: 20120040412Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.Type: ApplicationFiled: October 27, 2011Publication date: February 16, 2012Applicant: VERENIUM CORPORATIONInventors: Kevin A. Gray, Nahla Aboushadi, James B. Garrett
-
Publication number: 20120034342Abstract: The present invention relates to a method for obtaining a preparation of ?-amylases from the soluble fraction of starch plants, characterized in that the soluble fraction of starch plants is selected from the group consisting of the soluble fractions of wheat, pea, broad bean, horse bean, rice, barley, rye, buckwheat, potato and sweet potato, and preferably of wheat and barley, a clarification of said soluble fractions is carried out in such a way as to remove therefrom the insoluble substances and the colloids and, optionally, an ultrafiltration of said clarified soluble fractions is carried out in such a way as to obtain an ultrafiltration retentate containing the concentrated ?-amylase and an ultrafiltration permeate, said ultrafiltration retentate containing the concentrated ?-amylase is diafiltered and the resulting ?-amylase is recovered.Type: ApplicationFiled: March 30, 2010Publication date: February 9, 2012Applicant: ROQUETTE FRERESInventors: Vincent Courbois, Pierrick Duflot, Damien Passe
-
Publication number: 20110269213Abstract: Novel fungal endoglucanases Cel5 and Cel2 are disclosed. The endoglucanases are conveniently produced by recombinant technology, and means for their production are described. The endoglucanases are used for treating cellulosic material, especially in textile industry, e.g. in biofinishing or biostoning. They may also be used in detergents, in animal feed and/or in pulp and paper industry, or in hydrolysis of lignocellulosic material for, e.g. bioethanol production.Type: ApplicationFiled: December 28, 2009Publication date: November 3, 2011Inventors: Terhi Puranen, Leena Valtakari, Marika Alapuranen, George Szakacs, Pentti Ojapalo, Jari Vehmaanperä
-
Publication number: 20110268843Abstract: The invention relates to a post-extraction process for preparing low acyl gellan gum having high solubility property, the process comprising the following steps: (1) enzyme treatment of fermentation broth; (2) flocculation of fermentation broth; (3) deacylation treatment; (4) clarification treatment of deacylated solution; (5) dehydration treatment of clarified and deacylated gellan gum solution; (6) ion exchange and decoloration treatment; and (7) drying and milling. The process according to the invention produces a product, which has largely improved solubility, largely improved quality, good appearance, high transparence, and high gel strength.Type: ApplicationFiled: June 2, 2010Publication date: November 3, 2011Applicant: ZHEJIANG DSM ZHONGKEN BIOTECHNOLOGY CO., LTD.Inventors: Rongming Wu, Yanfei Zhong, Qi Guo, Yueqiang Shen, Liping Shen
-
Publication number: 20110269212Abstract: Novel fungal endoglucanases with substantial performance at low temperatures are disclosed. The endoglucanases are conveniently produced by recombinant technology, and means for their production are described. The endoglucanases are used for treating cellulosic material, especially in textile industry, e.g. in biofinishing or biostoning. They may also be used in detergents, in animal feed and/or in pulp and paper industry or bioethanol production.Type: ApplicationFiled: December 28, 2009Publication date: November 3, 2011Applicant: AB Enzymes OyInventors: Leena Valtakari, Marika Alapuranen, George Szakacs, Jarno Kallio, Pentti Ojapalo, Jari Vehmaanperä, Terhi Puranen
-
Publication number: 20110268680Abstract: The subject invention pertains to methods of making crosslinked protein-carbohydrate conjugates (CPCCs) and uncrosslinked protein-carbohydrate conjugates (PCCs) that are heat, pH and salt stable. Methods of stabilizing CPCCs and PCCs are also provided. The PCCs and CPCCs formed according to the methods disclosed herein are useful in the food industry and for loading with substances of interest.Type: ApplicationFiled: May 2, 2011Publication date: November 3, 2011Applicant: UNIVERSITY OF TENNESSEE RESEARCH FOUNDATIONInventor: QIXIN ZHONG
-
Publication number: 20110256261Abstract: The present invention provides novel resistant starches, methods to make the resistant starches, and methods to use the resistant starches. These resistant starches may be used as an ingredient in a variety of foods to impart health benefits, such as: decreasing plasma insulin response; decreasing plasma glucose response; increasing colonic fermentation; decreasing the risk of colon cancer; increasing digestive health; decreasing colonic pH. The methods for making the novel modified resistant starches dramatically decrease the cost of producing them.Type: ApplicationFiled: August 11, 2008Publication date: October 20, 2011Inventors: Jay-lin Jane, Jovin Hasjim, Diane Birt, Yinsheng Zhao
-
Publication number: 20110206807Abstract: This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.Type: ApplicationFiled: February 23, 2011Publication date: August 25, 2011Applicant: GRIFFITH LABORATORIES INTERNATIONAL, INC.Inventors: Aaron R. Graham, Michael T. Bunczek, Donald B. Bernacchi, Louis E. Windecker, JR.
-
Publication number: 20110200710Abstract: Provided is a method for efficiently producing sugar and simultaneously efficiently producing ethanol. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism having no sucrose-degrading enzyme and a step for producing sugar from the fermented sugar solution. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism in the presence of a sucrose-degrading enzyme inhibitor and a step for producing sugar from the fermented sugar solution.Type: ApplicationFiled: September 15, 2009Publication date: August 18, 2011Applicants: Asahi Breweries, Ltd.Inventors: Satoshi Ohara, Akira Sugimoto, Yoshifumi Terajima
-
Publication number: 20110171693Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars. In one aspect, the invention provides delayed release compositions comprising an desired ingredient coated by a latex polymer coating.Type: ApplicationFiled: June 24, 2010Publication date: July 14, 2011Applicant: VERENIUM CORPORATIONInventors: WALTER CALLEN, TOBY RICHARDSON, GERHARD FREY, KEVIN A. GRAY, JANNE S. KEROVUO, MALGORZATA SLUPSKA, NELSON R. BARTON, EILEEN O'DONOGHUE, CARL MILLER
-
Publication number: 20110159545Abstract: The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.Type: ApplicationFiled: March 1, 2011Publication date: June 30, 2011Applicant: Novozymes A/SInventors: Henrik Bisgård-Frantzen, Allan Svendsen, Sven Pedersen
-
Publication number: 20110151522Abstract: The invention relates to a variant of a parent fungal glucoamylase, which exhibits improved thermal stability and/or increased specific activity using saccharide substrates.Type: ApplicationFiled: February 28, 2011Publication date: June 23, 2011Applicant: Novozymes A/SInventor: Allan Svendsen
-
Publication number: 20110154519Abstract: The present invention relates to isolated polypeptides having phytase activity and isolated polynucleotides encoding the polypeptides. The polypeptides are related to a phytase derived from Hafnia alvei, the amino acid sequence of which is shown in the appended sequence listing as SEQ ID NO: 10. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides, in particular within animal feed.Type: ApplicationFiled: February 23, 2011Publication date: June 23, 2011Applicant: Novozymes A/SInventors: Soeren Flensted Lassen, Carsten Sjoeholm, Lars Kobberoee Skov
-
Patent number: 7939118Abstract: An oligosaccharide mixture based on oligosaccharides from one or several animal milks composed of two or more monosaccharide units. The oligosaccharide mixture comprises at least two oligosaccharide fractions which are each composed of at least two different oligosaccharides. Lactose does not pertain thereto and the total spectrum of the oligosaccharides in the oligosaccharide mixture differs from those present in animal milk or animal milks, wherefrom the oligosaccharide fractions are extracted and that a) if the oligosaccharides are extracted from only one animal milk, the proportion of neutral oligosaccharides to acidic oligosaccharides is 90-60:10-40 weight %, or b) if the oligosaccharides are extracted from at least two animal milks, the oligosaccharides extracted from two different animal milks each make up 10 weight % of the total amount of oligosaccharides present in the oligosaccharide mixture. The oligosaccharide mixture approximates human milk with respect to its positive properties.Type: GrantFiled: December 7, 2000Date of Patent: May 10, 2011Assignee: N.V. NutriciaInventors: Bernd Stahl, Günther Böhm, Berndt Finke, Gilda Georgi, Jürgen Jelinek, Joachim J. Schmitt
-
Publication number: 20110097778Abstract: Chimeric alpha amylases having the characteristics of high thermostability and good performance in starch degradation, especially high-temperature liquefaction processes, are provided. The alpha-amylases are chimeras of AmyL and AmyS enzymes, and are useful in starch degradation processes. Methods of making the chimeric enzymes, and methods of using the chimeric alpha-amylases for liquefaction, cleaning starch residue from a surface, and treating woven material to remove coatings. Kits for practicing the methods are provided. Polynucleotides encoding the chimeric amylases, vectors, and expression hosts also are provided.Type: ApplicationFiled: April 23, 2009Publication date: April 28, 2011Inventors: Scott D. Power, Andrew Shaw
-
Publication number: 20110097443Abstract: This invention relates to food products and methods of making food products containing low-glycemic sweeteners (LGS), as well as blends containing LGS.Type: ApplicationFiled: March 17, 2005Publication date: April 28, 2011Inventors: Ting Liu Carlson, Dan McElwee, Michael A. Remmert, Chin Hong Paul Kim, Sharon Walbert, Anton Woo