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    Cgtase variants
    1.
    发明申请
    Cgtase variants 审中-公开
    Cgtase变体

    公开(公告)号：US20070148287A1

    公开(公告)日：2007-06-28

    申请号：US10562021

    申请日：2004-07-01

    申请人： Allan Svendsen ,  Lars Beier ,  Tina Spendler ,  Morten Jensen ,  Christel Jorgensen

    发明人： Allan Svendsen ,  Lars Beier ,  Tina Spendler ,  Morten Jensen ,  Christel Jorgensen

    IPC分类号： A21D8/02 ,  C07H21/04 ,  C12P21/06 ,  C12N9/10

    CPC分类号： C12N9/1074 ,  C12N9/2408 ,  C12N9/2414 ,  C12N9/2417

    摘要： The inventors have developed a method of modifying the amino add sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based on a comparison of three-dimensional (3D) structures of the CGTase with the structure of a maltogenic alpha-amylase where one or both models includes a substrate. The invention also provides novel CGTase variants.

    摘要翻译： 本发明人已经开发了一种修饰CGTase的氨基酸序列以获得变体的方法。 变体可以通过淀粉水解形成线性寡糖作为初始产物，并减少量的环糊精，并且可用于烘焙产品中的抗老化。 该方法基于CGTase的三维（3D）结构与麦芽糖α-淀粉酶的结构的比较，其中一个或两个模型包括底物。 本发明还提供了新的CGTase变体。

    Fungal Alpha-Amylase Variants
    2.
    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。

    DNA sequencing using multiple fluorescent labels being distinguishable by their decay times
    4.
    发明授权
    DNA sequencing using multiple fluorescent labels being distinguishable by their decay times 有权
    使用多个荧光标记的DNA测序可通过其衰变时间来区分

    公开(公告)号：US06716394B2

    公开(公告)日：2004-04-06

    申请号：US10179686

    申请日：2002-06-24

    申请人： Morten Jensen ,  J. Wallace Parce

    发明人： Morten Jensen ,  J. Wallace Parce

    IPC分类号： G01N1506

    CPC分类号： C12Q1/6869 ,  C12Q2563/107 ,  C12Q2561/12

    摘要： A method is provided for identifying components of a mixture by labeling the individual components with fluorescent agents having different fluorescence lifetimes. The components are subsequently separated, fluorescent labels detected and their lifetimes measured. Based on the measured fluorescent lifetimes, the components of mixtures of small organic molecules, polymers, peptides, saccharides and nucleic acids can be identified.

    摘要翻译： 提供了通过用具有不同荧光寿命的荧光剂标记各个组分来鉴定混合物组分的方法。 随后分离组分，检测荧光标记物并测定其寿命。 基于测量的荧光寿命，可以鉴定小有机分子，聚合物，肽，糖和核酸的混合物的组分。

    Treatment of dough with a lipoxygenase and a lipolytic enzyme
    8.
    发明申请
    Treatment of dough with a lipoxygenase and a lipolytic enzyme 审中-公开
    用脂氧合酶和脂肪分解酶处理面团

    公开(公告)号：US20060182848A1

    公开(公告)日：2006-08-17

    申请号：US10528330

    申请日：2003-07-02

    申请人： Kim Borch ,  Luise Erlandsen ,  Morten Jensen

    发明人： Kim Borch ,  Luise Erlandsen ,  Morten Jensen

    IPC分类号： A21D13/00

    CPC分类号： A21D8/042

    摘要： The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming.

    摘要翻译： 将极性脂质上活性的脂氧合酶和脂肪分解酶加入到面团中，通过发酵和加热面团制成的可食用产品的体积和/或碎屑颜色具有协同效应，例如， 通过烘烤或蒸。