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公开(公告)号：US08420370B2
公开(公告)日：2013-04-16
申请号：US13355047
申请日：2012-01-20
申请人： Carsten Andersen , Christel Thea Jorgensen , Henrik Bisgaard-Frantzen , Allan Svendsen , Soren Kjaerulff
发明人： Carsten Andersen , Christel Thea Jorgensen , Henrik Bisgaard-Frantzen , Allan Svendsen , Soren Kjaerulff
CPC分类号： C12N9/2417 , C07K2319/00 , C12P19/04 , C12P19/14 , C12Y302/01001 , Y02E50/17 , Y02P20/52
摘要： The invention relates to a variant of a parent Termamyl-like alpha-amylase, which variant exhibits altered properties, in particular reduced capability of cleaving a substrate close to the branching point, and improved substrate specificity and/or improved specific activity relative to the parent alpha-amylase.
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公开(公告)号：US07867746B2
公开(公告)日：2011-01-11
申请号：US11934136
申请日：2007-11-02
申请人： Carsten Andersen , Christel Thea Jorgensen , Henrik Bisgard-Frantzen , Allan Svendsen , Soren Kjaerulff
发明人： Carsten Andersen , Christel Thea Jorgensen , Henrik Bisgard-Frantzen , Allan Svendsen , Soren Kjaerulff
CPC分类号： C12N9/2417 , C07K2319/00 , C12P19/04 , C12P19/14 , C12Y302/01001 , Y02E50/17 , Y02P20/52
摘要： The invention relates to a variant of a parent Termamyl-like alpha-amylase, which variant exhibits altered properties, in particular reduced capability of cleaving a substrate close to the branching point, and improved substrate specificity and/or improved specific activity relative to the parent alpha-amylase.
摘要翻译： 本发明涉及母体类戊酰样α-淀粉酶的变体，该变体表现出改变的性质，特别是降低了切割接近分支点的底物的能力，以及相对于母体改善的底物特异性和/或改善的比活性 α-淀粉酶。
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公开(公告)号：US07638317B2
公开(公告)日：2009-12-29
申请号：US12169679
申请日：2008-07-09
CPC分类号： A21D8/042 , C12N9/18 , C12N9/20 , C12Y301/01032
摘要： The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a dough. The polypeptides may particularly have activity on polar lipids.
摘要翻译： 本发明人通过在真菌脂肪分解酶中取代或缺失特定的氨基酸而开发了改进的多肽。 更具体地说，当将多肽加入面团时，多肽导致面团粘性降低。 多肽可以特别地对极性脂质具有活性。
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公开(公告)号：US20090155882A1
公开(公告)日：2009-06-18
申请号：US11934136
申请日：2007-11-02
申请人： Carsten Andersen , Christel Thea Jorgensen , Henrik Bisgard-Frantzen , Allan Svendsen , Soren Kjaerulff
发明人： Carsten Andersen , Christel Thea Jorgensen , Henrik Bisgard-Frantzen , Allan Svendsen , Soren Kjaerulff
CPC分类号： C12N9/2417 , C07K2319/00 , C12P19/04 , C12P19/14 , C12Y302/01001 , Y02E50/17 , Y02P20/52
摘要： The invention relates to a variant of a parent Termamyl-like alpha-amylase, which variant exhibits altered properties, in particular reduced capability of cleaving a substrate close to the branching point, and improved substrate specificity and/or improved specific activity relative to the parent alpha-amylase.
摘要翻译： 本发明涉及母体类戊酰样α-淀粉酶的变体，该变体表现出改变的性质，特别是降低了切割接近分支点的底物的能力，以及相对于母体改善的底物特异性和/或改善的比活性 α-淀粉酶。
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公开(公告)号：US20120083025A1
公开(公告)日：2012-04-05
申请号：US13289634
申请日：2011-11-04
IPC分类号： C12N9/96
摘要： The present invention relates to hybrid polypeptides having a first amino acid sequence having endo-amylase activity and a second amino acid sequence having carbohydrate binding activity. The present invention also relates to the use of the hybrid polypeptides in starch processing and baking.
摘要翻译： 本发明涉及具有内切淀粉酶活性的第一氨基酸序列和具有碳水化合物结合活性的第二个氨基酸序列的杂合多肽。 本发明还涉及杂交多肽在淀粉加工和烘烤中的用途。
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公开(公告)号：US08440444B2
公开(公告)日：2013-05-14
申请号：US13289634
申请日：2011-11-04
摘要： The present invention relates to hybrid polypeptides having a first amino acid sequence having endo-amylase activity and a second amino acid sequence having carbohydrate binding activity. The present invention also relates to the use of the hybrid polypeptides in starch processing and baking.
摘要翻译： 本发明涉及具有内切淀粉酶活性的第一氨基酸序列和具有碳水化合物结合活性的第二个氨基酸序列的杂合多肽。 本发明还涉及杂交多肽在淀粉加工和烘烤中的用途。
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公开(公告)号：US20060147581A1
公开(公告)日：2006-07-06
申请号：US11315801
申请日：2005-12-22
摘要： The present invention relates to a polypeptide and the use thereof.
摘要翻译： 本发明涉及多肽及其用途。
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公开(公告)号：US09434932B2
公开(公告)日：2016-09-06
申请号：US14129565
申请日：2012-06-29
申请人： Svend Kaasgaard , Jens Oebro , Signe Eskildsen Larsen , Allan Svendsen , Annette Helle Johansen , Michael Skjoet , Carsten Andersen , Lars Beier , Esben Peter Friis , Miguel Duarte Guilherme Pereira Toscano , Mads Bjoernvad , Frank Winther Rasmussen , Liv Spaanger Christiansen
发明人： Svend Kaasgaard , Jens Oebro , Signe Eskildsen Larsen , Allan Svendsen , Annette Helle Johansen , Michael Skjoet , Carsten Andersen , Lars Beier , Esben Peter Friis , Miguel Duarte Guilherme Pereira Toscano , Mads Bjoernvad , Frank Winther Rasmussen , Liv Spaanger Christiansen
IPC分类号： C12N9/28
CPC分类号： C12N9/2417 , C12Y302/01001
摘要： The present invention relates to variants of a parent alpha-amylase. The present invention also relates to polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; and methods of using the variants.
摘要翻译： 本发明涉及母体α-淀粉酶的变体。 本发明还涉及编码这些变体的多核苷酸; 核酸构建体，载体和包含多核苷酸的宿主细胞; 以及使用这些变体的方法。
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19.发明授权Processes for preparing a dough or a baked product using maltogenic alpha-amylase variants 有权使用产麦芽糖α-淀粉酶变体制备面团或烘焙产品的方法公开(公告)号：US08546099B2
公开(公告)日：2013-10-01
申请号：US13533055
申请日：2012-06-26
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质，例如 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US07908094B2
公开(公告)日：2011-03-15
申请号：US12413758
申请日：2009-03-30
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
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