Cocoa polypeptides and their use in the production of cocoa...

Multicellular living organisms and unmodified parts thereof and – Method of introducing a polynucleotide molecule into or...

Reexamination Certificate

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C435S468000, C435S320100, C435S419000, C536S023600

Reexamination Certificate

active

10691590

ABSTRACT:
The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.

REFERENCES:
patent: 5770433 (1998-06-01), Spencer et al.
patent: WO91/06570 (1991-05-01), None
patent: WO91/19800 (1991-12-01), None
patent: WO91/19801 (1991-12-01), None
patent: WO96/38472 (1996-12-01), None
patent: WO98/27805 (1998-07-01), None
Roedel W, Habisch D, and Ruttloff H. Formation of cocoa flavor by the Maillard reaction. (1988) Charact., Prod. Appl. Food Flavours, pp. 301-309.
Kochhar S, Gartenmann K, Guilloteau M, and McCarthy J. Isolation and Characterization of 2S Cocoa Seed Albumin Storage Polypeptide and the Corresponding DNA. (2001) J. Agric. Food Chem., vol. 49, pp. 4470-4477.
Hansen CE, Manez A, Burri C, and Bousbaine A. Comparison of enzyme activities involved in flavour precursor formation in unfermented beans of different cocoa genotypes. (2000) J. Sci. Food Agric., vol. 80, pp. 1193-1198.
Yavuz, M.O. et al., “Expression of the major bean proteins fromTheobroma cacao(cocoa) in the yeastsHansenula polymorphaandSaccharomyces cerevisiae”, Journal of Biotechnology, vol. 46, pp. 43-54 (1996).
Voigt, J. et al., “Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds”,Food Chemistry, vol. 50, pp. 177-184 (1994).
Voigt, J. et al., “In vitrostudies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity”,Food Chemistry, vol. 51, pp. 7-14 (1994).

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