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    ANIMAL FEED SUPPLEMENT AND ASSAY METHOD
    2.
    发明公开
    ANIMAL FEED SUPPLEMENT AND ASSAY METHOD 审中-公开
    TIERFUTTERZUSATZ UND TESTVERFAHREN

    公开(公告)号：EP2825059A2

    公开(公告)日：2015-01-21

    申请号：EP13711456.7

    申请日：2013-03-13

    申请人： The University of Birmingham

    发明人： WARING, Rosemary ,  HUNTER, John

    IPC分类号： A23K1/165 ,  A23K1/18 ,  A61K38/43 ,  A61K38/47

    CPC分类号： A61K38/47 ,  A23K10/30 ,  A23K20/189 ,  A23K50/20 ,  C12Y302/00 ,  C12Y302/01001 ,  C12Y302/01002 ,  G01N33/0004

    摘要： An animal feed additive comprising a plurality of enzymatically active enzymes, the enzymes comprising a plurality of carbohydrases, for example one or one amylases and optionally one or more fructanases. This is typically used for equines and may be combined with oats or hay. This mixture has been found to be especially useful to prevent intestinal disease such as colic, acidosis and laminitis. The application also describes methods of monitoring the health of an equine, comprising measuring the concentration of one or more volatile organic compounds from the faeces of an animal selected from acetic acid, butanoic acid, propanoic acid, 2-methyl propanoic acid and 3-methyl butanoic acid.

    摘要翻译： 一种包含多种酶活性酶的动物饲料添加剂，所述酶包含多个糖酶，例如一个或一个淀粉酶和任选的一种或多种果糖醛酸酶。 这通常用于马，并且可以与燕麦或干草组合。 已经发现该混合物特别有用于预防肠道疾病如绞痛，酸中毒和扁桃体炎。 本申请还描述了监测马的健康的方法，其包括从动物的粪便中测量一种或多种挥发性有机化合物的浓度，所述动物选自乙酸，丁酸，丙酸，2-甲基丙酸和3-甲基 丁酸。

    Lipase and use of same for improving doughs and baked products
    7.
    发明公开
    Lipase and use of same for improving doughs and baked products 失效
    Lipase和Verwendung davon zur Verbesserung von Teigen und Backwaren

    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）

    Lipase and use of same for improving doughs and baked products
    9.
    发明公开
    Lipase and use of same for improving doughs and baked products 失效
    Verwendung von Lipase zur Verbesserung von Teigen Und Backwaren

    公开(公告)号：EP1466980A1

    公开(公告)日：2004-10-13

    申请号：EP04075819.5

    申请日：1998-04-03

    申请人： DANISCO A/S

    发明人： Poulsen, Charlotte H. ,  Soe, Jorn B. ,  Rasmussen, Preben ,  Madrid, Susan M. ,  Zargahi, Masoud R.

    IPC分类号： C12N15/55 ,  C12N9/20 ,  C07K19/00 ,  C12N15/80 ,  C12N1/15 ,  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）