NEW ENZYME FOR USE IN ENZYMATIC BLEACHING OF FOOD

• Main Authors: BERGER RALF GUENTER, ZORN HOLGER, BOER DE LEX, SCHEIBNER MANUELA, HUELSDAU BAERBEL, MEIMA ROELF BERNHARD
• Format: Patent
• Language: English
• Published: 23.05.2013
• Subjects: BEER; BIOCHEMISTRY; BLEACHING LEATHER OR FURS; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DRY-CLEANING, WASHING OR BLEACHING FIBRES, FILAMENTS, THREADS,YARNS, FABRICS, FEATHERS OR MADE-UP FIBROUS GOODS; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; LAUNDERING; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TEXTILES; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT OF TEXTILES OR THE LIKE; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a new polypeptide regarding to caroase 01-05 or any functional equivalent thereof, suitable for use in a method for preparing a food product having increased whiteness, to provide a use of the enzyme to increase whiteness of at least part of a food product, to provide the method for preparing a food product wherein the enzyme is used, and to provide the food product thus obtained.SOLUTION: The new polypeptide is an isolated polypeptide derived from Marasmius scorodonius of genus Marasmius and affording improvement of whiteness of at least part of a food product. A method for producing the polypeptide by using host cell such as Aspergillus niger, wherein the polypeptide has the ability of cleaving carotenoids, is also provided.