Carbohydrate oxidase and use thereof in baking

Chemistry: molecular biology and microbiology – Enzyme – proenzyme; compositions thereof; process for... – Oxidoreductase

Reexamination Certificate

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C435S195000, C435S197000, C435S198000, C435S200000, C435S201000, C435S202000, C435S203000, C435S204000, C435S209000, C426S007000, C426S010000

Reexamination Certificate

active

07060474

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, particularlyM. nivale.The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.

REFERENCES:
patent: 2783150 (1957-02-01), Luther
patent: 4990343 (1991-02-01), Haarasilita et al.
patent: 6165761 (2000-12-01), Schneider
patent: 0321811 (1989-06-01), None
patent: 0338452 (1989-10-01), None
patent: WO 96/39851 (1996-12-01), None
patent: WO 97/22257 (1997-06-01), None
patent: WO 99/03351 (1999-01-01), None
Shuen-Fuh Lin et al., (1993) Biotech. Advances 11:417-427.
Shuen-Fuh Lin et al., (1991) Biochemica et Biophysica Acta 1118:41-47.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Carbohydrate oxidase and use thereof in baking does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Carbohydrate oxidase and use thereof in baking, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Carbohydrate oxidase and use thereof in baking will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-3637146

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.