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公开(公告)号：US09115346B2
公开(公告)日：2015-08-25
申请号：US12826960
申请日：2010-06-30
CPC分类号： C12N9/20 , C12Y301/01003
摘要： The inventors have developed a method using protein engineering to produce lipolytic enzymes having a relatively high activity for one ester bond in an amphiphilic substrate with two lipophilic groups) and a relatively low activity for the ester bond in an amphiphilic substrate with one lipophilic group, e.g. a relatively high phospholipase activity and a relatively low lysophospholipase activity.
摘要翻译： 本发明人开发了一种使用蛋白质工程的方法来生产对于具有两个亲脂基团的两亲底物中的一个酯键具有相对较高活性的脂肪分解酶），并且在具有一个亲油基团的两亲底物中具有较低的酯键活性。 相对较高的磷脂酶活性和较低的溶血磷脂酶活性。
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公开(公告)号：US20100047388A1
公开(公告)日：2010-02-25
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：US20080311242A9
公开(公告)日：2008-12-18
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：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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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：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：US20050255544A1
公开(公告)日：2005-11-17
申请号：US10495597
申请日：2003-01-16
CPC分类号： C12N9/20 , C12Y301/01003
摘要： The inventors have developed a method using protein engineering to produce lipolytic enzymes having a relatively high activity for one ester bond in an amphiphilic substrate with two lipophilic groups) and a relatively low activity for the ester bond in an amphiphilic substrate with one lipophilic group, e.g. a relatively high phospholipase activity and a relatively low lysophospholipase activity.
摘要翻译： 本发明人开发了一种使用蛋白质工程的方法来生产对于具有两个亲脂基团的两亲底物中的一个酯键具有相对较高活性的脂肪分解酶），并且在具有一个亲油基团的两亲底物中具有较低的酯键活性。 相对较高的磷脂酶活性和较低的溶血磷脂酶活性。
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公开(公告)号：US20120141630A1
公开(公告)日：2012-06-07
申请号：US12278004
申请日：2007-02-06
CPC分类号： A21D8/042 , C12Q1/44 , G01N2333/918
摘要： Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides.
摘要翻译： 改善面团或烘焙产品性质的脂肪分解酶通常对能够形成六方相的脂质具有高活性，并且在此基础上开发了筛选方法。 改进的性能可以包括更大的面包体积，改进的形状因子，改进的面包屑结构，减少的面团粘性，改善的面团稳定性和/或改进的对延伸打样的耐受性。 有利的脂质降解酶对于MGDG和/或不饱和磷脂酰乙醇胺（APE，PE）具有比对DGDG，PC，PS，PI，PG，饱和磷脂酰乙醇胺，ALPE和/或三甘草酸酯更高的活性。
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