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Last Updated: April 24, 2024

Claims for Patent: 7,396,670

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Summary for Patent: 7,396,670

Title:	Asparaginases and method of preparing a heat-treated product
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.
Inventor(s):	Budolfsen; Gitte (Frederiksberg, DK), Jensen; Morten Tovborg (Vaerlose, DK), Heldt-Hansen; Hans Peter (Virum, DK), Stringer; Mary Ann (Soborg, DK)
Assignee:	Novozymes A/S (Bagsvaerd, DK)
Application Number:	10/530,931
Patent Claims:	1. An isolated polypeptide having asparaginase activity and having an amino acid sequence which is at least 95% identical with the amino acid sequence of SEQ ID NO: 2, residues 27-378 of SEQ ID NO:2, residues 30-378 of SEQ ID NO:2, residues 75-378 of SEQ ID NO:2 or residues 80-378 of SEQ ID NO:2. 2. The polypeptide of claim 1, wherein the polypeptide comprises SEQ ID NO: 2. 3. The polypeptide of claim 1, wherein the polypeptide comprises residues 27-378 of SEQ ID NO: 2. 4. The polypeptide of claim 1, wherein the polypeptide comprises residues 30-378 of SEQ ID NO: 2. 5. The polypeptide of claim 1, wherein the polypeptide comprises residues 75-378 of SEQ ID NO: 2. 6. The polypeptide of claim 1, wherein the polypeptide comprises residues 80-378 of SEQ ID NO: 2. 7. The polypeptide of claim 1, wherein the polypeptide is at least 95% identical with SEQ ID NO: 2. 8. The polypeptide of claim 1, wherein the polypeptide is at least 95% identical with residues 27-378 of SEQ ID NO: 2. 9. The polypeptide of claim 1, wherein the polypeptide is at least 95% identical with residues 30-378 of SEQ ID NO: 2. 10. The polypeptide of claim 1, wherein the polypeptide is at least 95% identical with residues 75-378 of SEQ ID NO: 2. 11. The polypeptide of claim 1, wherein the polypeptide is at least 95% identical with residues 80-378 of SEQ ID NO: 2. 12. The polypeptide of claim 1, wherein the polypeptide is at least 98% identical with SEQ ID NO: 2. 13. The polypeptide of claim 1, wherein the polypeptide is at least 98% identical with residues 27-378 of SEQ ID NO: 2. 14. The polypeptide of claim 1, wherein the polypeptide is at least 98% identical with residues 30-378 of SEQ ID NO: 2. 15. The polypeptide of claim 1, wherein the polypeptide is at least 98% identical with residues 75-378 of SEQ ID NO: 2. 16. The polypeptide of claim 1, wherein the polypeptide is at least 98% identical with residues 80-378 of SEQ ID NO: 2. 17. The polypeptide of claim 1, wherein the polypeptide consists of SEQ ID NO: 2. 18. The polypeptide of claim 1, wherein the polypeptide consists of residues 27-378 of SEQ ID NO: 2. 19. The polypeptide of claim 1, wherein the polypeptide consists of residues 30-378 of SEQ ID NO: 2. 20. The polypeptide of claim 1, wherein the polypeptide consists of residues 75-378 of SEQ ID NO: 2. 21. The polypeptide of claim 1, wherein the polypeptide consists of residues 80-378 of SEQ ID NO: 2. 22. A method of preparing a heat-treated product, comprising the sequential steps of: a) providing a raw material which comprises carbohydrate, protein and water b) treating the raw material with a polypeptide according to claim 1, and c) heat treating to reach a final water content below 35% by weight. 23. The method of claim 22 which further comprises treating the raw material with an oxidoreductase capable of reacting with a reducing sugar as a substrate. 24. The method of claim 23 wherein the oxidoreductase capable of reacting with a reducing sugar as a substrate is a glucose oxidase; a pyranose oxidase; a hexose oxidase; a galactose oxidase; or a carbohydrate oxidase which has a higher activity on maltose than on glucose. 25. The method of claim 22 wherein the raw material is in the form of a dough and the enzyme treatment comprises mixing the enzyme into the dough. 26. The method of claim 22 wherein the raw material comprises intact vegetable pieces and the enzyme treatment comprises immersing the vegetable pieces in an aqueous solution of the enzyme. 27. The method of claim 22 wherein the raw material comprises a potato product.

Details for Patent 7,396,670

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Applicant	Tradename	Biologic Ingredient	Dosage Form	BLA	Approval Date	Patent No.	Expiredate
Recordati Rare Diseases, Inc.	ELSPAR	asparaginase	For Injection	101063	01/10/1978	⤷ Try a Trial	2022-10-11
>Applicant	>Tradename	>Biologic Ingredient	>Dosage Form	>BLA	>Approval Date	>Patent No.	>Expiredate

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