With Glucose Oxidase Patents (Class 426/10)
  • Patent number: 9314033
    Abstract: Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.
    Type: Grant
    Filed: October 28, 2005
    Date of Patent: April 19, 2016
    Assignee: General Mills, Inc.
    Inventor: David J. Domingues
  • Patent number: 9028895
    Abstract: A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.
    Type: Grant
    Filed: July 6, 2010
    Date of Patent: May 12, 2015
    Assignee: Chr. Hansen A/S
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Publication number: 20140377406
    Abstract: The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.
    Type: Application
    Filed: September 10, 2014
    Publication date: December 25, 2014
    Inventors: Lisbeth Kalum, Hanne Vang Hendriksen
  • Patent number: 8859023
    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.
    Type: Grant
    Filed: May 10, 2013
    Date of Patent: October 14, 2014
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Publication number: 20140302197
    Abstract: The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.
    Type: Application
    Filed: December 12, 2012
    Publication date: October 9, 2014
    Inventors: Thomas Heidebach, Matthias Sass, Axel De With
  • Publication number: 20140287094
    Abstract: Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity.
    Type: Application
    Filed: March 6, 2014
    Publication date: September 25, 2014
    Applicant: Paris Croissant Co., Ltd.
    Inventors: Chung Kil Park, Cheon Yong Lee, Shin Hak Oh, Jong Hyuk Lee, Byeong Cheol Kim
  • Publication number: 20140220178
    Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
    Type: Application
    Filed: June 14, 2012
    Publication date: August 7, 2014
    Applicant: VALIO LTD.
    Inventors: Terhi Aaltonen, Päivi Myllärinen, Ilkka Huumonen, Emmi Martikainen
  • Patent number: 8765200
    Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.
    Type: Grant
    Filed: December 22, 2008
    Date of Patent: July 1, 2014
    Assignee: Chr. Hansen A/S
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Publication number: 20140170262
    Abstract: This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.
    Type: Application
    Filed: May 21, 2012
    Publication date: June 19, 2014
    Applicant: RUDOLF WILD GMBH & CO. KG
    Inventors: Thomas Heidebach, Christine Keller, Matthias Sass, Axel De With
  • Publication number: 20140065261
    Abstract: Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes.
    Type: Application
    Filed: August 21, 2013
    Publication date: March 6, 2014
    Applicant: Givaudan SA
    Inventors: Eva Christina Marie Binggeli, Thomas Kirsch, Surendra Ramchandra Otiv
  • Patent number: 8580322
    Abstract: Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes.
    Type: Grant
    Filed: December 11, 2009
    Date of Patent: November 12, 2013
    Assignee: Givaudan SA
    Inventors: Eva Christina Maria Binggeli, Thomas Kirsch, Surendra Ramchandra Otiv
  • Publication number: 20130236598
    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.
    Type: Application
    Filed: May 10, 2013
    Publication date: September 12, 2013
    Applicant: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • Publication number: 20130064925
    Abstract: Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.
    Type: Application
    Filed: May 15, 2012
    Publication date: March 14, 2013
    Inventor: David J. Domingues
  • Publication number: 20120315355
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: August 20, 2012
    Publication date: December 13, 2012
    Applicant: PURECIRCLE USA
    Inventor: Avetik MARKOSYAN
  • Publication number: 20120301589
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: August 6, 2012
    Publication date: November 29, 2012
    Applicant: PURECIRCLE USA
    Inventor: Avetik MARKOSYAN
  • Publication number: 20120258196
    Abstract: The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.
    Type: Application
    Filed: June 19, 2012
    Publication date: October 11, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Lisbeth Kalum, Hanne Vang Hendriksen
  • Publication number: 20120152181
    Abstract: A chew for a domestic animal comprises one or more sheets of a chewable bovine rawhide formed into a shape suitable for chewing by a domestic animal, wherein the one or more sheets has a mass loss of at least 45% as measured by the Degradability Standard Test Protocol. The bovine rawhide is made with a process that includes treatment with an enzyme. A process of making a pet chew from a split bovine hide comprises treating the split bovine hide with an enzyme solution.
    Type: Application
    Filed: November 15, 2011
    Publication date: June 21, 2012
    Applicant: SALIX ANIMAL HEALTH, LLC.
    Inventors: Isaac Mendal, Augusto Urbina
  • Publication number: 20120114791
    Abstract: A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.
    Type: Application
    Filed: July 6, 2010
    Publication date: May 10, 2012
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Patent number: 8168242
    Abstract: 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: Grant
    Filed: November 17, 2006
    Date of Patent: May 1, 2012
    Assignee: Danisco US Inc.
    Inventors: Wayne E. Henderson, William King, Jayarama K. Shetty
  • Publication number: 20120009298
    Abstract: A noodle having improved physical properties and improved taste may be obtained with an enzyme preparation for modifying a noodle, which contains ?-glucosidase and glucose oxidase.
    Type: Application
    Filed: July 12, 2011
    Publication date: January 12, 2012
    Applicant: AJINOMOTO CO., INC.
    Inventor: Noriaki YAMADA
  • Publication number: 20110244074
    Abstract: Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes.
    Type: Application
    Filed: December 11, 2009
    Publication date: October 6, 2011
    Inventors: Eva Christina Maria Binggeli, Thomas Kirsch, Surendra Ramchandra Otiv
  • Publication number: 20110229598
    Abstract: The present invention relates to treatment of milk and milk products such as waste-milk with an enhanced lactoperoxidase system. The enhanced lactoperoxidase system is activated by the addition of a hydrogen peroxide source and an oxidizable agent, such as a halide to the milk to inactivate the bacterial pathogens. The enhanced lactoperoxidase system may be used alone or in conjunction with pasteurization to reduce or eliminate the bacterial load in milk products.
    Type: Application
    Filed: March 11, 2011
    Publication date: September 22, 2011
    Applicant: Land O'Lakes Purina Feed LLC
    Inventor: Robert C. Musser
  • Publication number: 20110223283
    Abstract: A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ production of the glycosylated lipid in a food product is disclosed.
    Type: Application
    Filed: July 16, 2009
    Publication date: September 15, 2011
    Inventors: Karsten Mathias Kragh, Rie Mejldal, Rene Mikkeisen
  • Publication number: 20110200706
    Abstract: A cooked rice food having improved physical properties and eating quality and an enzyme preparation for a cooked rice food can be produced by using transglutaminase and/or ?-glucosidase and glucose oxidase.
    Type: Application
    Filed: February 25, 2011
    Publication date: August 18, 2011
    Applicant: AJINOMOTO CO., INC.
    Inventors: Noriaki YAMADA, Hiroaki SATO, Tomohiro KODERA
  • Publication number: 20110091599
    Abstract: The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even more particular, the invention relates to a method for manufacturing sheetable dough with a water addition level which level would normally result in a dough which can not be processed because it is too sticky. The present invention provides a method for preparing sheetable dough comprising adding an amount of water and an effective amount of oxidase to flour and wherein said amount of water in the absence of said oxidase results in a dough that can not be processed due to its stickiness.
    Type: Application
    Filed: April 24, 2009
    Publication date: April 21, 2011
    Inventors: Hugo Streekstra, Petrus Jacobus Theodorus Dekker
  • Publication number: 20110014318
    Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.
    Type: Application
    Filed: December 22, 2008
    Publication date: January 20, 2011
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Publication number: 20100143534
    Abstract: A dry particulate mix for use in yeast leavened bakery products, includes: 3-90 wt. % of non-fermentable carbohydrates, including at least 3 wt. % of a non-fermentable sugar alcohol; 0-50 wt. % of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt. % of viable yeast; 10-50 wt. % of baking powder; 5-90 wt. % of emulsifier; 3-50 wt. % of ascorbic acid; and 0.0001-1 wt. % of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1. A sweetened dough is obtainable by incorporating therein 3-75% by weight of the final dough of the dry particulate mix.
    Type: Application
    Filed: April 25, 2008
    Publication date: June 10, 2010
    Applicant: CSM NEDERLAND B.V.
    Inventors: Eva-Maria Brinker, Kerstin Schmidt
  • Publication number: 20100136167
    Abstract: A processed meat food or a processed fishery food having improved physical properties and taste can be obtained by contacting meat or fish with a transglutaminase and an enzyme having a saccharide transfer activity for converting an ?-1,4 bond to an ?-1,6 bond in the process for producing the processed meat food or the processed fishery food.
    Type: Application
    Filed: November 30, 2009
    Publication date: June 3, 2010
    Applicant: AJINOMOTO CO. INC.
    Inventors: Noriaki YAMADA, Akiko MARUYAMA, Teppei OGAWA
  • Publication number: 20100112124
    Abstract: This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maillard reactions comprising the step of removing at least one compound involved in Maillard reactions in thermally processed plant-based food products by treating the plant-based intermediate of the food product with an enzyme preparation comprising at least one enzyme specifically acting on only one of the polysaccharide networks responsible for the macro-structural properties of the plant-based intermediate.
    Type: Application
    Filed: November 20, 2007
    Publication date: May 6, 2010
    Inventor: Hugo Streekstra
  • Publication number: 20100068259
    Abstract: Compositions are disclosed which have as a component thereof an inhibitor of the enzymatic production of 3-deoxyglucosone (3DG) from fructoselysine and/or an inactivator of 3DG, and which are useful for the treatment or prophylaxis of a condition or disease state that is alleviated by inhibiting such 3DG production. Methods of using such compositions, e.g., for improving the appearance, texture and/or elasticity of aging skin, are also disclosed.
    Type: Application
    Filed: May 29, 2009
    Publication date: March 18, 2010
    Inventors: Annette Tobia, Marcy Alice, Bangying Su, Takeshi Niwa
  • Publication number: 20100040729
    Abstract: The invention relates to methods and compositions for enzymatic surface modification of root vegetable products by contacting the products with enzyme during a drying process. One embodiment of the invention relates to methods and compositions reducing acrylamide produced by cooking, heating or processing in root vegetable products, such as French fries.
    Type: Application
    Filed: March 21, 2007
    Publication date: February 18, 2010
    Inventor: Michael Sahagian
  • Publication number: 20100040728
    Abstract: 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: Application
    Filed: November 17, 2006
    Publication date: February 18, 2010
    Applicant: GENENCOR INTERNATIONAL, INC.
    Inventors: Wayne E. Henderson, William King, Jayarama K. Shetty
  • Patent number: 7618664
    Abstract: The invention provides for a method for the preparation of a gluconic acid from glucose. It is an aspect of the invention to provide a method that comprises the use of enzymes. The method according to the invention can be applied with great benefit to the production of calcium gluconate suitable for use as a food fortifier by a process that is economical.
    Type: Grant
    Filed: October 7, 2002
    Date of Patent: November 17, 2009
    Assignee: Cooperatieve Verkoop-en Productievereniging Van Aardappelmeel en Derivaten Avebe B.A.
    Inventors: Marcus Johannes Anthonius Wilhelmus Vorage, Diderik Reinder Kremer, Boelem Sloots, Johannes Bernardus Maria Meiberg
  • Publication number: 20090238917
    Abstract: A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.
    Type: Application
    Filed: May 22, 2009
    Publication date: September 24, 2009
    Applicant: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Publication number: 20090142445
    Abstract: The present invention relates to methods for producing vacuum packed pre-boiled vegetable products as well as to for packaging a vegetable product. TIhe invention further relates to vacuum packed pre-boiled vegetable products obtained by the methods of the present invention, wherein an effective amount of an oxidoreductase enzyme composition is added to the vegetable product.
    Type: Application
    Filed: January 21, 2005
    Publication date: June 4, 2009
    Applicant: Novozymes A/S
    Inventor: Lisbeth Kalum
  • Publication number: 20090130253
    Abstract: Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.
    Type: Application
    Filed: October 28, 2005
    Publication date: May 21, 2009
    Inventor: David J. Domingues
  • Publication number: 20090060956
    Abstract: An agent for reducing the useable calorie content of food is described which contains a compound effecting the dehydrogenation of fructose to 5-keto-D-fructose. In addition, a combination agent is described which also contains a compound that converts glucose to fructose. These agents can be used in particular in the therapy of adiposity (obesity).
    Type: Application
    Filed: November 23, 2006
    Publication date: March 5, 2009
    Inventors: Daniel Henry Wyrobnik, Isaac Harry Wyrobnik, Elliad Ronen Silcoff
  • Publication number: 20080241315
    Abstract: The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.
    Type: Application
    Filed: March 28, 2008
    Publication date: October 2, 2008
    Applicant: Novozymes A/S
    Inventors: Lisbeth Kalum, Hanne Vang Hendriksen
  • Patent number: 7371421
    Abstract: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
    Type: Grant
    Filed: February 28, 2005
    Date of Patent: May 13, 2008
    Assignee: General Mills Marketing, Inc.
    Inventors: David J. Domingues, Vicky V. Hoel, Tammy L. McIntyre, Gregg J. Moder
  • Patent number: 7341753
    Abstract: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
    Type: Grant
    Filed: February 28, 2005
    Date of Patent: March 11, 2008
    Assignee: General Mills Marketing, Inc.
    Inventors: David J. Domingues, Vicky V. Hoel, Tammy L. McIntyre, Gregg J. Moder
  • Patent number: 7115289
    Abstract: Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of ?-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic acid can be reduced by addition of ?-glucosidase in the fermentation process in the high gravity brewing of beer. Further, low-calorie beers are manufactured by the method in which ?-glucosidase is added in the fermentation process in brewing of beer and thereby real fermentation degree is enhanced.
    Type: Grant
    Filed: July 3, 2003
    Date of Patent: October 3, 2006
    Assignees: Amano Enzyme Inc., National Research Institue of Brewing
    Inventors: Kazuo Sato, Akihiro Mizuno, Nobuhiko Mukai, Hitoshi Amano
  • Patent number: 7060474
    Abstract: The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose. A novel carbohydrate oxidase having the capability to oxidize maltodextrins and cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium, particularly M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.
    Type: Grant
    Filed: October 2, 2000
    Date of Patent: June 13, 2006
    Assignee: Novozymes A/S
    Inventors: Palle Schneider, Søren Christensen, Lone Dybdal, Claus Crone Fuglsang, Feng Xu, Elizabeth Golightly
  • Patent number: 6900039
    Abstract: The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose. A novel carbohydrate oxidase having the capability to oxidize maltodextrins and cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium, particularly M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.
    Type: Grant
    Filed: December 6, 2002
    Date of Patent: May 31, 2005
    Assignee: Novozymes A/S
    Inventors: Palle Schneider, Søren Christensen, Lone Dybdal, Claus Crone Fuglsang, Feng Xu, Elizabeth Golightly
  • Patent number: 6890570
    Abstract: Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
    Type: Grant
    Filed: October 4, 2001
    Date of Patent: May 10, 2005
    Assignee: Novozymes A/S
    Inventors: Luise Christiansen, Gitte Budolfsen
  • Patent number: 6303326
    Abstract: The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in tomatoes. The invention includes an enzyme or a novel protein secreted from the salivary glands of certain insects including the saliva of species belonging to the order Hymenoptera and Lepidoptera. The regurgitant of Helocoverpa zea obtained from the functional salivary glands contains a protein that possesses glucose oxidase activity. The amino acid sequence of the protein is unique and when the protein is applied to plants, it triggers disease and insect resistance systematically. The physical and kinetic attributes of the enzyme are a pH of 7.0, a pI of 4.4 and a molecular weight of 88 kd. The km and Vmax of the enzyme for glucose is 26.9 mmol and 26.7 &mgr;mol min−1 mg−1, respectively.
    Type: Grant
    Filed: December 3, 1998
    Date of Patent: October 16, 2001
    Assignee: University of Arkansas
    Inventors: Gary W. Felton, Mary C. Mathews, Jianlong Bi, John B. Murphy
  • Patent number: 5747078
    Abstract: Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the lactoperoxidase system. Controlled production of hydrogen peroxide is achieved by generating the hydrogen peroxide enzymatically form a system wherein the substrate for the enzyme generating the hydrogen peroxide is immobilized or is generated in situ from a precursor.
    Type: Grant
    Filed: January 13, 1995
    Date of Patent: May 5, 1998
    Assignee: Gist-brocades, N.V.
    Inventors: Sylvia Josefine De Jong, Ben Rudolf De Haan, Hong Sheng Tan
  • Patent number: 5741688
    Abstract: A glucose oxidase obtained from a Cladosporium oxysporum strain, designated as CBS 163.94, characterized by a pH-optimum in he range pH 6-7, having more than 75% of maximum activity at pH 8, determined at 30.degree. C. with D-glucose as substrate.
    Type: Grant
    Filed: May 25, 1995
    Date of Patent: April 21, 1998
    Assignee: Novo Nordisk A/S
    Inventors: Karen M. Oxenb.o slashed.ll, Joan Qi Si, Jesper Aagaard
  • Patent number: 5698245
    Abstract: A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.
    Type: Grant
    Filed: May 30, 1995
    Date of Patent: December 16, 1997
    Assignee: Amano Pharmaceutical Co., Ltd.
    Inventors: Noriaki Tanaka, Kuniharu Nakai, Kenichi Takami, Yoshiyuki Takasaki
  • Patent number: 5547690
    Abstract: A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.
    Type: Grant
    Filed: August 17, 1994
    Date of Patent: August 20, 1996
    Assignee: Gist-Brocades, N.V.
    Inventors: Seppo Vaisanen, Sampsa Haarasilta, Don Scott
  • Patent number: 5486367
    Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.
    Type: Grant
    Filed: April 19, 1994
    Date of Patent: January 23, 1996
    Assignee: Kansas State University Research Foundation
    Inventor: Daniel Y. C. Fung