GB626848A - Method of and means for protecting foodstuffs from the deleterious action of free oxygen - Google Patents
Method of and means for protecting foodstuffs from the deleterious action of free oxygenInfo
- Publication number
- GB626848A GB626848A GB31389/45A GB3138945A GB626848A GB 626848 A GB626848 A GB 626848A GB 31389/45 A GB31389/45 A GB 31389/45A GB 3138945 A GB3138945 A GB 3138945A GB 626848 A GB626848 A GB 626848A
- Authority
- GB
- United Kingdom
- Prior art keywords
- catalase
- oxidase
- glucose oxidase
- added
- aqueous liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 title abstract 3
- 239000001301 oxygen Substances 0.000 title abstract 3
- 229910052760 oxygen Inorganic materials 0.000 title abstract 3
- 230000002939 deleterious effect Effects 0.000 title 1
- 102000016938 Catalase Human genes 0.000 abstract 10
- 108010053835 Catalase Proteins 0.000 abstract 10
- 229940105657 catalase Drugs 0.000 abstract 10
- 108010015776 Glucose oxidase Proteins 0.000 abstract 7
- 239000004366 Glucose oxidase Substances 0.000 abstract 7
- 229940116332 glucose oxidase Drugs 0.000 abstract 7
- 235000019420 glucose oxidase Nutrition 0.000 abstract 7
- 102000004316 Oxidoreductases Human genes 0.000 abstract 6
- 108090000854 Oxidoreductases Proteins 0.000 abstract 6
- 239000007788 liquid Substances 0.000 abstract 6
- 235000013305 food Nutrition 0.000 abstract 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 abstract 4
- 241000228150 Penicillium chrysogenum Species 0.000 abstract 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 abstract 4
- 239000000470 constituent Substances 0.000 abstract 4
- 239000004365 Protease Substances 0.000 abstract 3
- 235000013405 beer Nutrition 0.000 abstract 3
- 238000002360 preparation method Methods 0.000 abstract 3
- 229920001817 Agar Polymers 0.000 abstract 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 241000228245 Aspergillus niger Species 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 2
- 244000115721 Pennisetum typhoides Species 0.000 abstract 2
- 108091005804 Peptidases Proteins 0.000 abstract 2
- 239000001888 Peptone Substances 0.000 abstract 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 241001540751 Talaromyces ruber Species 0.000 abstract 2
- 239000008272 agar Substances 0.000 abstract 2
- 229940088598 enzyme Drugs 0.000 abstract 2
- 239000000706 filtrate Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 230000003834 intracellular effect Effects 0.000 abstract 2
- 235000020429 malt syrup Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000019419 proteases Nutrition 0.000 abstract 2
- 239000004576 sand Substances 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 2
- 235000005340 Asparagus officinalis Nutrition 0.000 abstract 1
- 102100026189 Beta-galactosidase Human genes 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 108010059881 Lactase Proteins 0.000 abstract 1
- 108090000526 Papain Proteins 0.000 abstract 1
- 102000003992 Peroxidases Human genes 0.000 abstract 1
- 240000004713 Pisum sativum Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 241001291279 Solanum galapagense Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 238000007792 addition Methods 0.000 abstract 1
- 244000193174 agave Species 0.000 abstract 1
- 102000016679 alpha-Glucosidases Human genes 0.000 abstract 1
- 108010028144 alpha-Glucosidases Proteins 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 abstract 1
- 108010005774 beta-Galactosidase Proteins 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 150000002016 disaccharides Chemical class 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000001573 invertase Substances 0.000 abstract 1
- 235000011073 invertase Nutrition 0.000 abstract 1
- 229940116108 lactase Drugs 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000015205 orange juice Nutrition 0.000 abstract 1
- 229940055729 papain Drugs 0.000 abstract 1
- 235000019834 papain Nutrition 0.000 abstract 1
- 239000008188 pellet Substances 0.000 abstract 1
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/783—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes ; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1213—Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Physiology (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
Free oxygen is removed from foods comprising an aqueous liquid and an oxidizable constituent, when kept in sealed containers, by adding to the food, immediately before sealing, a minute amount of an oxidase prepared from the intracellular contents of the mycelium of moulds, e.g. Penicillium chrysogenum, P. purpurogenum, or P. glaucum, Aspergillus niger or A. fumaricus. The oxidizable constituent, if not already present, may be produced in or added to the aqueous liquid. Catalase may be added for decomposing any hydrogen peroxide formed by the action of the oxidase. The preparation of a glucose oxidase and catalase containing extract by cultivating P. chrysogenum successively on dextrose-peptone agar and a malt syrup containing nutrient liquid, grinding the mould growth with sand and infusorial earth, filtering, and dialyzing the filtrate is described.ALSO:Free oxygen is removed from foods comprising an aqueous liquid and an oxidizable constituent, when kept in sealed containers, by adding to the food, immediately before sealing, a minute amount of an oxidase prepared from the intracellular contents of the mycelium of moulds, e.g. Penicillium chrysogenum, P. purpurogenum, or P. glaucum, Aspergillus niger or A. fumaricus. The oxidizable constituent, if not already present, may be produced in or added to the aqueous liquid. Catalase may be added for decomposing any hydrogen peroxide formed by the action of the oxidase. The preparation of a glucose oxidase and catalase containing extract by cultivating P. chrysogenum successively on dextrose-peptone agar and a malt syrup containing nutrient liquid, grinding the mould growth with sand and infusorial earth, filtering, and dialyzing the filtrate is described. There is described the treatment of vegetables, e.g. tomatoes, corn, peas, asparagus in canning, with pellets of sodium chloride containing the enzymes, of beer with maltase, glucose oxidase and catalase, with glucose and glucose oxidase, or with protease, amino-acid oxidase and catalase, of sucrose containing orange juice with invertase, glucose oxidase and catalase, of milk with lactase, glucose oxidase and catalase, and of foods containing starch with diatase, in addition to the disaccharide decomposing enzyme, glucose oxidase and catalase. The oxidase may be added to beer in conjunction with additions for chill-proofing of the beer on standing to mature, e.g. with papain which has been activated and freed from peroxidase activity and a preparation from mould which includes diatase and a protease, or, where catalase is included, with ascorbic acid or the like compound containing the N-diol group. U.S.A. Specification 2,011,096 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB31389/45A GB626848A (en) | 1945-11-21 | 1945-11-21 | Method of and means for protecting foodstuffs from the deleterious action of free oxygen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB31389/45A GB626848A (en) | 1945-11-21 | 1945-11-21 | Method of and means for protecting foodstuffs from the deleterious action of free oxygen |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB626848A true GB626848A (en) | 1949-07-22 |
Family
ID=10322371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB31389/45A Expired GB626848A (en) | 1945-11-21 | 1945-11-21 | Method of and means for protecting foodstuffs from the deleterious action of free oxygen |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB626848A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2651592A (en) * | 1950-08-15 | 1953-09-08 | Ben L Sarett | Enzymatic process for producing gluconic acid |
| US2744017A (en) * | 1950-08-15 | 1956-05-01 | Ben L Sarett | Removal of sugars by enzymatic process |
| FR2237589A1 (en) * | 1973-07-19 | 1975-02-14 | Alfa Laval Ab | |
| US4331761A (en) | 1976-09-24 | 1982-05-25 | Akzona Incorporated | Stabilization of peroxidase |
| WO2005096838A1 (en) * | 2004-04-05 | 2005-10-20 | Danisco A/S | Enzymatic process for acrylamide reduction in foodstuffs |
| WO2017174752A1 (en) * | 2016-04-06 | 2017-10-12 | Healthboost As | Glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments |
| CN107712506A (en) * | 2016-08-12 | 2018-02-23 | 苏州昆蓝生物科技有限公司 | A kind of production method for improving memory drink |
| US10471009B2 (en) | 2014-10-01 | 2019-11-12 | Nofima As | Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments |
| CN111418756A (en) * | 2020-01-07 | 2020-07-17 | 中国农业大学 | Application of Glucose Oxidase Combined with Peroxidase in Mycotoxin Detoxification |
-
1945
- 1945-11-21 GB GB31389/45A patent/GB626848A/en not_active Expired
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2651592A (en) * | 1950-08-15 | 1953-09-08 | Ben L Sarett | Enzymatic process for producing gluconic acid |
| US2744017A (en) * | 1950-08-15 | 1956-05-01 | Ben L Sarett | Removal of sugars by enzymatic process |
| FR2237589A1 (en) * | 1973-07-19 | 1975-02-14 | Alfa Laval Ab | |
| US4331761A (en) | 1976-09-24 | 1982-05-25 | Akzona Incorporated | Stabilization of peroxidase |
| WO2005096838A1 (en) * | 2004-04-05 | 2005-10-20 | Danisco A/S | Enzymatic process for acrylamide reduction in foodstuffs |
| US10471009B2 (en) | 2014-10-01 | 2019-11-12 | Nofima As | Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments |
| US10786452B2 (en) | 2014-10-01 | 2020-09-29 | Nofima As | Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments |
| WO2017174752A1 (en) * | 2016-04-06 | 2017-10-12 | Healthboost As | Glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments |
| CN107712506A (en) * | 2016-08-12 | 2018-02-23 | 苏州昆蓝生物科技有限公司 | A kind of production method for improving memory drink |
| CN111418756A (en) * | 2020-01-07 | 2020-07-17 | 中国农业大学 | Application of Glucose Oxidase Combined with Peroxidase in Mycotoxin Detoxification |
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