Patent ID: 8192782
Filing Date: 2012-06-05
Classification: A21D,A23J,C11B,C12N,C12P,C12Y

Abstract:
1. A process of enzymatic degumming an edible oil, comprising treating the edible oil with a lipid acyltransferase, wherein the lipid acyltransferase: (a) transfers an acyl group from a phospholipid to one or more acyl acceptors selected from sterol and stanol to form an ester; (b) comprises an amino acid sequence motif GDSX, wherein X is an amino acid residue selected from L, A, V, I, F, Y, H, Q, T, N, M and S; (c) when aligned to either SEQ ID NO: 2 or SEQ ID NO: 37 has a GANDY block; and (d) has at least 5% acyltransferase activity when reacted with a substrate, wherein the substrate is soya bean oil supplemented with 1% plant sterol and 2% phosphatidylcholine, wherein: