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A novel method for enzymatic reduction of acrylamide in foods
专利权人:
ビー.ブイ.;アイピー;アセッツ;ディーエスエム;ディーエスエム アイピー アセッツ ビー.ブイ.
发明人:
デ ボエール, レックス,デ ボエール, レックス
申请号:
JP2008514077
公开号:
JP5065258B2
申请日:
2006.05.29
申请国别(地区):
JP
年份:
2012
代理人:
摘要:
The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: a. asparaginase and b. at least one hydrolyzing enzyme to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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