公开(公告)号：US20080090276A1

公开(公告)日：2008-04-17

申请号：US11546859

申请日：2006-10-12

申请人： Stefaan M.O. Van Dyck ,  Bruno Coppens ,  Ingrid Somers ,  Clifford A. Adams

发明人： Stefaan M.O. Van Dyck ,  Bruno Coppens ,  Ingrid Somers ,  Clifford A. Adams

IPC分类号： C12N11/04

CPC分类号： C12N9/96

摘要： The thermal stability of enzymes is improved by incorporating the enzyme in a matrix of a non-reducing sugar, such as trehalose. Heat-stable compositions of enzymes and sugar are formed by adding the enzymes to a sugar syrup and drying the mixture either by spreading it on a carrier or by spray drying. The enzyme compositions retain higher levels of activity after being subjected to heat in product-forming processes, such as steam pelleting of animal feed supplemented with the enzyme compositions.

摘要翻译： 通过将酶并入非还原糖如海藻糖的基质中来提高酶的热稳定性。 酶和糖的热稳定组合物通过将糖添加到糖浆中并通过将其铺展在载体上或通过喷雾干燥来干燥混合物而形成。 酶制剂在产品形成过程中受热后保持较高水平的活性，例如补充有酶组合物的动物饲料的蒸汽沉淀。

公开(公告)号：US07211281B2

公开(公告)日：2007-05-01

申请号：US09753381

申请日：2001-01-02

申请人： Eddy Van Beek ,  Ingrid Somers ,  Eric Peys ,  Benedikt Sas

发明人： Eddy Van Beek ,  Ingrid Somers ,  Eric Peys ,  Benedikt Sas

IPC分类号： A23K1/14 ,  A23K1/165

CPC分类号： A23K10/14 ,  A23K20/158 ,  A23K20/189

摘要： A method for improving the performance of enzymes used in animal feeds by the use of surfactants. Lecithin and/or lysolecithin is added to an animal feed including an exogenous enzyme to boost the performance of the enzyme so that a desired level of performance can be maintained while reducing the amount of exogenous enzyme that must be included in the animal feed. Preferably, the surfactant includes lyso-forms of lecithin.

摘要翻译： 一种通过使用表面活性剂改善动物饲料中所用酶的性能的方法。 将卵磷脂和/或溶血卵磷脂加入到包含外源酶的动物饲料中以增强酶的性能，使得可以在减少必须包括在动物饲料中的外源酶的量的同时保持期望的水平。 优选地，表面活性剂包括卵磷脂的溶解形式。

公开(公告)号：US08399230B2

公开(公告)日：2013-03-19

申请号：US11546859

申请日：2006-10-12

申请人： Stefaan M. O. Van Dyck ,  Bruno Coppens ,  Ingrid Somers ,  Clifford A. Adams

发明人： Stefaan M. O. Van Dyck ,  Bruno Coppens ,  Ingrid Somers ,  Clifford A. Adams

IPC分类号： C12N11/04

CPC分类号： C12N9/96

摘要： The thermal stability of enzymes is improved by incorporating the enzyme in a matrix of a non-reducing sugar, such as trehalose. Heat-stable compositions of enzymes and sugar are formed by adding the enzymes to a sugar syrup and drying the mixture either by spreading it on a carrier or by spray drying. The enzyme compositions retain higher levels of activity after being subjected to heat in product-forming processes, such as steam pelleting of animal feed supplemented with the enzyme compositions.

摘要翻译： 通过将酶并入非还原糖如海藻糖的基质中来提高酶的热稳定性。 酶和糖的热稳定组合物通过将糖添加到糖浆中并通过将其铺展在载体上或通过喷雾干燥来干燥混合物而形成。 酶制剂在产品形成过程中受热后保持较高水平的活性，例如补充有酶组合物的动物饲料的蒸汽造粒。