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公开(公告)号：US20070179074A1
公开(公告)日：2007-08-02
申请号：US11656254
申请日：2007-01-22
申请人： Philip Souter , John Burdis , Allan Svendsen , Thomas Callisen , Jesper Vind , Debbie Yaver , Jurgen Knotzel , Kim Borch , Mads Bjornvad , Peter Hansen , Michael Lamsa
发明人： Philip Souter , John Burdis , Allan Svendsen , Thomas Callisen , Jesper Vind , Debbie Yaver , Jurgen Knotzel , Kim Borch , Mads Bjornvad , Peter Hansen , Michael Lamsa
CPC分类号： C11D3/38627 , C12N9/20
摘要： The present invention relates to detergent compositions comprising a detergent ingredient and a lipase variant with reduced potential for odor generation obtained by introducing mutations in one or more regions identified in a parent lipase.
摘要翻译： 本发明涉及洗涤剂组合物，其包含洗涤剂成分和通过在母体脂肪酶中鉴定的一个或多个区域中引入突变获得的具有降低的气味生成潜力的脂肪酶变体。
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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：US20090203568A1
公开(公告)日：2009-08-13
申请号：US12418810
申请日：2009-04-06
申请人： Philip Frank Souter , John Allen Burdis , Kim Borch , Allan Svendsen , Mikael Mikkelsen , Jesper Vind , Neil Joseph Lant
发明人： Philip Frank Souter , John Allen Burdis , Kim Borch , Allan Svendsen , Mikael Mikkelsen , Jesper Vind , Neil Joseph Lant
IPC分类号： C11D3/386
CPC分类号： C11D3/38627 , C12N9/20
摘要： The present invention relates to detergent compositions comprising a detergent ingredient and a specific lipase variant with reduced potential for odor generation and a good relative performance versus the parent lipase.
摘要翻译： 本发明涉及洗涤剂组合物，其包含洗涤剂成分和具有降低的气味生成潜力的特定脂肪酶变体，并且相对于母体脂肪酶具有良好的相对性能。
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公开(公告)号：US20070191248A1
公开(公告)日：2007-08-16
申请号：US11656261
申请日：2007-01-22
申请人： Philip Souter , John Burdis , Kim Borch , Allan Svendsen , Mikael Mikkelsen , Jesper Vind , Neil Lant
发明人： Philip Souter , John Burdis , Kim Borch , Allan Svendsen , Mikael Mikkelsen , Jesper Vind , Neil Lant
CPC分类号： C11D3/38627 , C12N9/20
摘要： The present invention relates to detergent compositions comprising a detergent ingredient and a specific lipase variant with reduced potential for odor generation and a good relative performance versus the parent lipase.
摘要翻译： 本发明涉及洗涤剂组合物，其包含洗涤剂成分和具有降低的气味生成潜力的特定脂肪酶变体，并且相对于母体脂肪酶具有良好的相对性能。
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公开(公告)号：US20060228446A1
公开(公告)日：2006-10-12
申请号：US10556511
申请日：2004-04-29
申请人： Kim Borch , Luise Erlandsen , Jesper Vind , Allan Svendsen , Christel Jorgensen
发明人： Kim Borch , Luise Erlandsen , Jesper Vind , Allan Svendsen , Christel Jorgensen
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：US08298800B2
公开(公告)日：2012-10-30
申请号：US12612398
申请日：2009-11-04
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：US08187854B2
公开(公告)日：2012-05-29
申请号：US12161582
申请日：2007-01-22
申请人： Jesper Vind , Jürgen Carsten Franz Knötzel , Kim Borch , Allan Svendsen , Thomas Honger Callisen , Debbie Yaver , Mads Eskelund Bjornvad , Peter Kamp Hansen , Haiyan Ge , Michael Lamsa
发明人： Jesper Vind , Jürgen Carsten Franz Knötzel , Kim Borch , Allan Svendsen , Thomas Honger Callisen , Debbie Yaver , Mads Eskelund Bjornvad , Peter Kamp Hansen , Haiyan Ge , Michael Lamsa
摘要： The invention provides variant lipases, preferably, variants with reduced tendency to odor generation obtained by introducing mutations in one or more regions identified in a parent lipase.
摘要翻译： 本发明提供了变体脂肪酶，优选具有通过在母体脂肪酶中鉴定的一个或多个区域中引入突变获得的具有降低的气味产生倾向的变体。
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38.发明授权公开(公告)号：US07919298B2
公开(公告)日：2011-04-05
申请号：US12393283
申请日：2009-02-26
申请人： Jesper Vind , Jurgen Carsten Franz Knotzel , Kim Borch , Allan Svendsen , Thomas Hoenger Callisen , Debbie Yaver , Mads Eskelund Bjoernvad , Peter Kamp Hansen
发明人： Jesper Vind , Jurgen Carsten Franz Knotzel , Kim Borch , Allan Svendsen , Thomas Hoenger Callisen , Debbie Yaver , Mads Eskelund Bjoernvad , Peter Kamp Hansen
CPC分类号： C12N9/20
摘要： The invention provides polypeptides obtained by introducing mutations in one or more regions identified in a parent lipase. The polypeptides of the present invention have surprisingly been found to have a low specific activity towards short chain fatty acids leading to a reduced odor generation and an increased BR over the lipases known in the art.
摘要翻译： 本发明提供通过在母体脂肪酶中鉴定的一个或多个区域中引入突变获得的多肽。 令人惊奇地发现本发明的多肽对短链脂肪酸具有低比活性，导致气味产生减少，并且在本领域已知的脂肪酶上增加BR。
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公开(公告)号：US07465570B2
公开(公告)日：2008-12-16
申请号：US10556511
申请日：2004-04-29
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：US20080293120A1
公开(公告)日：2008-11-27
申请号：US12169679
申请日：2008-07-09
IPC分类号： C12N9/20
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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