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39 条记录 (耗时 0.042 秒)

    METHOD OF PREPARING A DOUGH-BASED PRODUCT
    32.
    发明申请
    METHOD OF PREPARING A DOUGH-BASED PRODUCT 有权
    制备基于产品的方法

    公开(公告)号：US20100215802A1

    公开(公告)日：2010-08-26

    申请号：US12602570

    申请日：2008-06-05

    申请人： Lars Beier ,  Peter Esben Friis ,  Henrik Lundqvist ,  Peter Kamp Hansen ,  Tina Spendler

    发明人： Lars Beier ,  Peter Esben Friis ,  Henrik Lundqvist ,  Peter Kamp Hansen ,  Tina Spendler

    IPC分类号： A21D8/04 ,  C12N9/28 ,  C12Q1/34

    CPC分类号： C12N9/2417 ,  A21D8/042 ,  C07K2299/00

    摘要： Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.

    摘要翻译： 具有高蔗糖含量的面团（如蛋糕面团）倾向于抑制抗淀粉酶如Novamyl®的活性，因此防止用蔗糖含量高的面团产品（如蛋糕）变形的效果较差。 通过使用精心挑选的具有某些性质的抗陈化淀粉酶，可以实现蛋糕中良好的抗陈化效果。 对Novamyl®的3D结构的分析显示，蔗糖可以通过在活性位点中的结合来抑制。 蔗糖在已出版的模型1QHO和1QHP中基本停留在与基质或抑制剂不同的Novamyl®活性位点。 该发现用于设计耐受蔗糖的变体。

    Fungal Alpha-Amylase Variants
    35.
    发明申请
    Fungal Alpha-Amylase Variants 审中-公开
    真菌α-淀粉酶变体

    公开(公告)号：US20070264700A1

    公开(公告)日：2007-11-15

    申请号：US10536101

    申请日：2004-08-23

    申请人： Allan Svendsen ,  Lars Beier ,  Jesper Vind ,  Tina Spendler ,  Morten Jensen

    发明人： Allan Svendsen ,  Lars Beier ,  Jesper Vind ,  Tina Spendler ,  Morten Jensen

    IPC分类号： C12N9/30

    CPC分类号： C12N9/2417 ,  A21D2/267 ,  A21D8/042 ,  C12N9/242

    摘要： The inventors have developed a method of altering the amino acid sequence of a fungal alpha-amylase to obtain variants, and they have used the method to construct such variants. The variants may be useful for anti-staling in baked products. Accordingly, the invention provides a method of constructing fungal alpha-amylase variants based on a comparison of three-dimensional (3D) structures of the fungal alpha-amylase and a maltogenic alpha-amylase. One or both models includes a substrate. The invention also provides novel fungal alpha-amylase variants.

    摘要翻译： 发明人已经开发了改变真菌α-淀粉酶的氨基酸序列以获得变体的方法，并且已经使用该方法来构建这些变体。 这些变体可用于烘焙产品中的防老化。 因此，本发明提供了基于真菌α-淀粉酶和产麦芽糖α-淀粉酶的三维（3D）结构的比较来构建真菌α-淀粉酶变体的方法。 一种或两种型号包括基材。 本发明还提供了新的真菌α-淀粉酶变体。