公开(公告)号：EP1721527A3

公开(公告)日：2007-11-21

申请号：EP06017416.6

申请日：1998-04-03

申请人： DANISCO A/S

发明人： Poulson, Charlotte Horsmans ,  Soe, Jörn Borch ,  Rasmussen, Preben ,  Madrid, Susan Mampusti ,  Zargahi, Masound R.

IPC分类号： A21D8/04 ,  A23L1/16

CPC分类号： C12Y101/03005 ,  A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  C07K2319/00 ,  C12N9/20 ,  C12N9/80 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026 ,  C12Y302/00

摘要： A polypeptide having lipase activity that retains at least 80% activity after 4 days at 20°C at a pH in the range of 3.5-8, retains at least 60% of its activity after 1 hour at 60°C in acetate buffer at pH 5.0, and has an isoelectric point in the range of 3.5-4.5. The polypeptide is useful as a dough and bread quality improving agent and it reduces crumb pore diameter, increases crumb pore homogeneity and improves the gluten index in doughs. The polypeptide is derived from fungi, yeast, bacteria, plant cells or animal cells and is produced in transformed host cells including filamentous fungi, e.g. Aspergillus tubigensis.

摘要翻译： 具有脂肪酶活性的多肽在20℃下在3.5-8的pH范围内在4天后保持至少80％的活性，在pH为1的乙酸缓冲液中，在60℃下保持其活性的至少60％ 5.0，等电点在3.5-4.5的范围内。 该多肽可用作面团和面包质量改良剂，并且可降低碎屑孔径，增加碎屑孔均匀性并改善面团中的面筋指数。 多肽衍生自真菌，酵母，细菌，植物细胞或动物细胞，并且在转化的宿主细胞中产生，包括丝状真菌，例如丝状真菌。 曲霉菌（Aspergillus tubigensis）

公开(公告)号：EP1721527B1

公开(公告)日：2010-06-09

申请号：EP06017416.6

申请日：1998-04-03

申请人： DANISCO A/S

发明人： Poulson, Charlotte Horsmans ,  Søe, Jørn Borch ,  Rasmussen, Preben ,  Madrid, Susan Mampusti ,  Zargahi, Masound R.

IPC分类号： A21D8/04 ,  A23L1/16

CPC分类号： C12Y101/03005 ,  A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  C07K2319/00 ,  C12N9/20 ,  C12N9/80 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026 ,  C12Y302/00

公开(公告)号：EP1721527A2

公开(公告)日：2006-11-15

申请号：EP06017416.6

申请日：1998-04-03

申请人： DANISCO A/S

发明人： Poulson, Charlotte Horsmans ,  Soe, Jörn Borch ,  Rasmussen, Preben ,  Madrid, Susan Mampusti ,  Zargahi, Masound R.

IPC分类号： A21D8/04

CPC分类号： C12Y101/03005 ,  A21D2/16 ,  A21D2/26 ,  A21D8/042 ,  A23L7/107 ,  C07K2319/00 ,  C12N9/20 ,  C12N9/80 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026 ,  C12Y302/00

摘要： A polypeptide having lipase activity that retains at least 80% activity after 4 days at 20°C at a pH in the range of 3.5-8, retains at least 60% of its activity after 1 hour at 60°C in acetate buffer at pH 5.0, and has an isoelectric point in the range of 3.5-4.5. The polypeptide is useful as a dough and bread quality improving agent and it reduces crumb pore diameter, increases crumb pore homogeneity and improves the gluten index in doughs. The polypeptide is derived from fungi, yeast, bacteria, plant cells or animal cells and is produced in transformed host cells including filamentous fungi, e.g. Aspergillus tubigensis.

摘要翻译： 具有脂肪酶活性的多肽在20℃下在3.5-8的pH下在4天后保持至少80％活性的多肽在pH为1的乙酸盐缓冲液中在60℃保持其活性至少60％ 5.0，等电点在3.5-4.5的范围内。 该多肽可用作面团和面包质量改良剂，并且可降低碎屑孔径，增加碎屑孔均匀性并改善面团中的面筋指数。 多肽衍生自真菌，酵母，细菌，植物细胞或动物细胞，并且在转化的宿主细胞中产生，包括丝状真菌，例如丝状真菌。 曲霉菌（Aspergillus tubigensis）