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WO2006000066A3 - Dough comprising nucleotide pyrophosphatase inhibitor - Google Patents

Dough comprising nucleotide pyrophosphatase inhibitor Download PDF

Info

Publication number
WO2006000066A3
WO2006000066A3 PCT/BE2005/000104 BE2005000104W WO2006000066A3 WO 2006000066 A3 WO2006000066 A3 WO 2006000066A3 BE 2005000104 W BE2005000104 W BE 2005000104W WO 2006000066 A3 WO2006000066 A3 WO 2006000066A3
Authority
WO
WIPO (PCT)
Prior art keywords
nucleotide pyrophosphatase
dough
present
based product
inhibitor
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/BE2005/000104
Other languages
French (fr)
Other versions
WO2006000066A2 (en
Inventor
Sofie Parmentier
Eric Vandamme
Joeri Beauprez
Filip Arnaut
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Puratos NV
Original Assignee
Puratos NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Puratos NV filed Critical Puratos NV
Priority to ES05759987T priority Critical patent/ES2698206T3/en
Priority to US11/570,923 priority patent/US8187646B2/en
Priority to EP05759987.0A priority patent/EP1771073B1/en
Publication of WO2006000066A2 publication Critical patent/WO2006000066A2/en
Publication of WO2006000066A3 publication Critical patent/WO2006000066A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G) IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.
PCT/BE2005/000104 2004-06-29 2005-06-29 Dough comprising nucleotide pyrophosphatase inhibitor Ceased WO2006000066A2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
ES05759987T ES2698206T3 (en) 2004-06-29 2005-06-29 Mass comprising nucleotide pyrophosphatase inhibitor
US11/570,923 US8187646B2 (en) 2004-06-29 2005-06-29 Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems
EP05759987.0A EP1771073B1 (en) 2004-06-29 2005-06-29 Dough comprising nucleotide pyrophosphatase inhibitor

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04447155.5 2004-06-29
EP04447155 2004-06-29

Publications (2)

Publication Number Publication Date
WO2006000066A2 WO2006000066A2 (en) 2006-01-05
WO2006000066A3 true WO2006000066A3 (en) 2006-05-04

Family

ID=34982286

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BE2005/000104 Ceased WO2006000066A2 (en) 2004-06-29 2005-06-29 Dough comprising nucleotide pyrophosphatase inhibitor

Country Status (2)

Country Link
ES (1) ES2698206T3 (en)
WO (1) WO2006000066A2 (en)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3561974A (en) * 1969-09-02 1971-02-09 Francis Frederick Hansen Method of making high protein bread
JPS5651946A (en) * 1979-10-05 1981-05-09 Maeda Sangyo Kk Composition for producing yeast doughnut
JPS57146574A (en) * 1981-03-07 1982-09-10 Amano Pharmaceut Co Ltd Preparation of nucleotide pyrophosphatase
JPH04346745A (en) * 1991-05-24 1992-12-02 Kohjin Co Ltd How to make bread
RU2158513C1 (en) * 1999-08-12 2000-11-10 Государственный научно-исследовательский институт хлебопекарной промышленности Additive for making baked goods
US6291005B1 (en) * 1999-04-29 2001-09-18 Fuchs Gmbh & Co. Pumpable baking additive
WO2004007706A1 (en) * 2002-07-15 2004-01-22 Universidad Publica De Navarra Plant nucleotide-sugar pyrophosphatase/phosphodiesterase (nppase), method of obtaining same and use of same in the production of assay devices and in the production of transgenic plants
WO2004037003A1 (en) * 2002-10-18 2004-05-06 Maple Leaf Bakery Inc. Dough composition and method of baking yeast-fermented frozen bread products

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3561974A (en) * 1969-09-02 1971-02-09 Francis Frederick Hansen Method of making high protein bread
JPS5651946A (en) * 1979-10-05 1981-05-09 Maeda Sangyo Kk Composition for producing yeast doughnut
JPS57146574A (en) * 1981-03-07 1982-09-10 Amano Pharmaceut Co Ltd Preparation of nucleotide pyrophosphatase
JPH04346745A (en) * 1991-05-24 1992-12-02 Kohjin Co Ltd How to make bread
US6291005B1 (en) * 1999-04-29 2001-09-18 Fuchs Gmbh & Co. Pumpable baking additive
RU2158513C1 (en) * 1999-08-12 2000-11-10 Государственный научно-исследовательский институт хлебопекарной промышленности Additive for making baked goods
WO2004007706A1 (en) * 2002-07-15 2004-01-22 Universidad Publica De Navarra Plant nucleotide-sugar pyrophosphatase/phosphodiesterase (nppase), method of obtaining same and use of same in the production of assay devices and in the production of transgenic plants
WO2004037003A1 (en) * 2002-10-18 2004-05-06 Maple Leaf Bakery Inc. Dough composition and method of baking yeast-fermented frozen bread products

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 1981, Derwent World Patents Index; AN 46757D, XP002348096, "Composition for producing yeast doughnut" *
DATABASE WPI Week 1993, Derwent World Patents Index; AN 039074, XP002348097, "High quality bread preparation" *
DATABASE WPI Week 2001, Derwent World Patents Index; AN 135481, XP002348095, "Additive for making baked goods" *
PATENT ABSTRACTS OF JAPAN vol. 006, no. 250 (C - 139) 9 December 1982 (1982-12-09) *

Also Published As

Publication number Publication date
ES2698206T3 (en) 2019-02-01
WO2006000066A2 (en) 2006-01-05

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