Asparaginases and method of preparing a heat-treated product
US8124396B2 · kind B2 · utility
5Cited by
5References
20Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 7, 2007 |
| Grant date | Feb 28, 2012 |
| Priority date | — |
| Expiry date | Aug 26, 2028 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y305/01052
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.