Abstract: The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.

Abstract: The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made from non-leavened dough comprising dried masa flour.

Abstract: 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.

Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

Abstract: In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period.

Abstract: In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period.

Abstract: A method for causing gelling or increase of viscosity of an aqueous medium containing a gellable polymeric material having substituents with phenolic hydroxy groups comprises adding an oxidase, particularly a laccase, to the aqueous medium.

Abstract: An enzyme preparation comprising (a) first enzyme with xylanase activity and (b) a second enzyme having cellulotytic, xylanolytic or pectinolytic activity and are supported by the specification.

Abstract: A DNA construct encoding an enzyme(s) exhibiting xylanase activity, which enzyme is immunologically reactive with antibody raised against a purified xylanase derived from Aspergillus aculealus, CBS 101.43, recombinant vectors and cells comprising said construct and a method for producing said enzyme using said cell comprising said construct.

Abstract: An enzyme exhibiting polygalacturonase activity, which enzyme is immunologically reactive with an antibody raised against a purified polygalacturonase derived from Aspergillus aculeatus, CBS 101.43. The enzyme may be produced by recombinant DNA techniques and may be used for degradation of plant cell walls, for instance in the wine and juice production.

Abstract: An enzyme exhibiting xylanase activity, which enzyme is immunologically reactive with antibody raised against a purified xylanase derived from Aspergillus aculeatus, CBS 101.43. The enzyme may be used for degrading plant cell wall components, e.g., in the preparation of feed, in baking, in the paper and pulp industry, and in connection with separation of wheat into starch and gluten.

Abstract: A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.

Abstract: Animal feed compositions and methods for treating one or more of soy, pea or rape-seed, or other material derived from Fabales or Cruciferaceae, with an enzyme having rhamnogalacturonase activity, wherein the enzyme having rhamnogalacturonase activity cleaves a rhamnogalacturonan backbone to produce rhamnose as a non-reducing end (RGase II) or cleaves a rhamnogalaturonan backbone to produce galacturonic acid as a non-reducing end.

Abstract: A method of producing cloud stable extracts such as juices from plant material by using one or more enzymes that attack the hairy regions of pectin.

Abstract: An enzyme exhibiting xylanase activity, which enzyme is immunologically reactive with an antibody raised against a purified xylanase derived from Aspergillus aculeatus, CBS 101.43. The enzyme may be used for degrading plant cell wall components e.g. in the preparation of feed, in baking, in the paper and pulp industry and in connection with separation of wheat into starch and gluten.

Abstract: The present invention relates to DNA sequences encoding a rhamnogalacturonase which comprises(a) the DNA sequence of nucleotides 64-1587 of SEQ ID NO:1;(b) a DNA sequence which hybridizes to the same probe as nucleotides 64-1587 of SEQ ID NO:1 under conditions of presoaking in 5.times.SSC and prehybridizing for 1 hour at -40.degree. C. in a solution of 5.times.SSC, 5.times.Denhardt's solution, 50 mM sodium phosphate, pH 6.8, and 50 mg of denatured sonicated calf thymus DNA, followed by hybridization in the same solution supplemented with 50 .mu.Ci 32-P-dCTP labelled probe for 18 h at -40.degree. C., followed by washing three times in 2.times.SSC, 0.2% SDS at 40.degree. C. for 30 minutes; or(c) a DNA sequence encoding an amino acid sequence having amino acids 20-527 of the sequence of SEQ ID NO;2.

Abstract: The present invention relates to a process for reducing the viscosity of a plant material, which process comprises treating the plant material with a xylanase having i) a WSPS per mg protein added which is higher than 0,06, and/or ii) a WSPU per mg protein added which is higher than 15, and/or iii) a specific activity of more than 0,053 FVRU/mg protein. Further, the invention relates to use of a xylanase preparation for separating a plant material, such as wheat, into separate useful components as well as processes for such viscosity reduction or separation.

Abstract: The nucleic acid sequence encoding a pectin lyase from Aspergillus aculeatus, CBS 101.43 and the corresponding amino acid sequence are disclosed. The nucleic acid is used to transform a host cell which is utilized in a method to make the pectin lyase. The catalytic properties and stability characteristics of the enzyme are reported. The enzyme is useful for the degradation of plant cell wall components.

Abstract: An enzyme exhibiting rhamnogalacturonase activity, capable of cleaving a rhamnogalacturonan backbone in such a manner that galacturonic acids are left as the non-reducing ends, and which exhibits activity on hairy regions from a soy bean material and/or on saponified hairy regions from a sugar beet material. The enzyme has the amino acid sequence of SEQ ID NO:2 and is encoded by the DNA sequence of SEQ ID NO:1.

Abstract: A process of producing cheese in improved yields, wherein a recombinant aspartic protease, derived from Rhizomucor miehei or Rhizomucor pusillus, is added to milk in sufficient amounts to effect clotting of the milk, after which the resulting curd is processed in a manner known per se for making cheese.