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公开(公告)号：US20180148699A1
公开(公告)日：2018-05-31
申请号：US15876158
申请日：2018-01-21
申请人： Jiangnan University
发明人： Yan Xu , Xiaowei Yu
CPC分类号： C12N9/20 , A21D8/042 , A23L7/109 , A23L29/06 , A23V2002/00 , C12N15/815 , C12Y301/01003
摘要： The present invention provides a novel dual-function lipase variant and its application in processing of flour products. The amino acid sequence of the lipase has one of the following amino acid substitutions: P298T,P298T/H317P, P298T/H317P/V326S, P298T/T218S/S234F, P298T/H317P/P168L/A129S, P298T/S234F/K161R/V326S or the nucleotide sequence of wherein said lipase is substituted, deleted, or added based on the sequence encoding the amino acid described in (a) and has at least 80% identity with it. The variants have good performance in processing of flour products, while they can significantly whiten the bread or other products in processing of flour products and significantly increase the specific volume in bread baking process.
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公开(公告)号：US10059931B2
公开(公告)日：2018-08-28
申请号：US15876158
申请日：2018-01-21
申请人： Jiangnan University
发明人： Yan Xu , Xiaowei Yu
CPC分类号： C12N9/20 , A21D8/042 , A23L7/109 , A23L29/06 , A23V2002/00 , C12N15/815 , C12Y301/01003
摘要： The present invention provides a novel dual-function lipase variant and its application in processing of flour products. The amino acid sequence of the lipase has one of the following amino acid substitutions: P298T, P298T/H317P, P298T/H317P/V326S, P298T/T218S/S234F, P298T/H317P/P168L/A129S, P298T/S234F/K161R/V326S or the nucleotide sequence of wherein said lipase is substituted, deleted, or added based on the sequence encoding the amino acid described in (a) and has at least 80% identity with it. The variants have good performance in processing of flour products, while they can significantly whiten the bread or other products in processing of flour products and significantly increase the specific volume in bread baking process.
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3.发明授权公开(公告)号：US10519417B2
公开(公告)日：2019-12-31
申请号：US15746621
申请日：2016-07-01
申请人： Jiangnan University
发明人： Xiaowei Yu , Yan Xu
摘要： The invention discloses a high-secretion heat-resistant yeast genetically engineered strain and application thereof, belonging to the field of biotechnology. Mutagenesis and domestication are performed to obtain the yeast genetically engineered strain capable of expressing a lipase gene at a high secretion level at high temperature. The strain is collected by China Center for Type Culture Collection (CCTCC), and the collection number is CCTCC NO: M 2016278. The sequencing analysis shows that the lipase gene and promoter sequence thereof are not mutated, which indicates that the high-secretion expression of the lipase gene by the mutant strain is caused by mutation of other gene sequences in the genome. By knocking out the lipase gene in homologous double-crossover way, the constructed knockout strain can be used as an expression host of other exogenous proteins, can be used for enhancing the expression level of other exogenous genes, and can be subjected to fermentation under high-temperature fermentation conditions.
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公开(公告)号：US09890367B2
公开(公告)日：2018-02-13
申请号：US15038364
申请日：2014-02-26
申请人： Jiangnan University
发明人： Yan Xu , Xiaowei Yu
CPC分类号： C12N9/20 , A21D8/042 , A23L7/109 , A23L29/06 , A23V2002/00 , C12N15/815 , C12Y301/01003
摘要： The present invention provides a novel dual-function lipase variant and its application in processing of flour products. The amino acid sequence of the lipase has one of the following amino acid substitutions: P298T, P298T/H317P, P298T/H317P/V326S, P298T/T218S/S234F, P298T/H317P/P168L/A129S, P298T/S234F/K161R/V326S or the nucleotide sequence of wherein said lipase is substituted, deleted, or added based on the sequence encoding the amino acid described in (a) and has at least 80% identity with it. The variants have good performance in processing of flour products, while they can significantly whiten the bread or other products in processing of flour products and significantly increase the specific volume in bread baking process.
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5.发明申请New Bifunctional Lipase Mutant and Uses Thereof in Flour Product Processing 有权新型双功能脂肪酶突变体及其在面粉加工中的应用公开(公告)号：US20160355794A1
公开(公告)日：2016-12-08
申请号：US15038364
申请日：2014-02-26
申请人： JIANGNAN UNIVERSITY
发明人： Yan Xu , Xiaowei Yu
CPC分类号： C12N9/20 , A21D8/042 , A23L7/109 , A23L29/06 , A23V2002/00 , C12N15/815 , C12Y301/01003
摘要： The present invention provides a novel dual-function lipase variant and its application in processing of flour products. The amino acid sequence of the lipase has one of the following amino acid substitutions: P298T,P298T/H317P, P298T/H317P/V326S, P298T/T218S/S234F, P298T/H317P/P168L/A129S, P298T/S234F/K161R/V326S or the nucleotide sequence of wherein said lipase is substituted, deleted, or added based on the sequence encoding the amino acid described in (a) and has at least 80% identity with it. The variants have good performance in processing of flour products, while they can significantly whiten the bread or other products in processing of flour products and significantly increase the specific volume in bread baking process.
摘要翻译： 本发明提供了一种新型双功能脂肪酶变体及其在面粉制品加工中的应用。 脂肪酶的氨基酸序列具有以下氨基酸取代之一：P298T，P298T / H317P，P298T / H317P / V326S，P298T / T218S / S234F，P298T / H317P / P168L / A129S，P298T / S234F / K161R / V326S或 其中所述脂肪酶基于编码（a）中所述的氨基酸的序列取代，缺失或添加并且与其具有至少80％同一性的核苷酸序列。 这些变体在面粉产品的加工中具有良好的性能，同时它们可以在面粉产品的加工中显着增白面包或其他产品，并显着增加面包烘烤过程中的比容。
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6.发明授权公开(公告)号：US11254709B2
公开(公告)日：2022-02-22
申请号：US16220019
申请日：2018-12-14
申请人： Jiangnan University
摘要： The present invention discloses a method for promoting B. subtilis to synthesize surfactin based on multi-gene synergy, and belongs to the field of genetic engineering. Firstly, B. subtilis is enabled to obtain the ability to synthesize surfactin by integrant expression of sfp protein derived from a high-yield strain, on this basis, by knocking out genes associated with a competitive pathway, overexpressing genes associated with the surfactin tolerance of B. subtilis, strengthening genes associated with a branched chain fatty acid synthesis pathway or improving the intracellular srfA gene transcription level, the synergy among genes is realized, and systemic metabolic engineering transformation is performed on the B. subtilis, thereby greatly improving the ability of B. subtilis genetically engineered bacteria to synthesize surfactin. Compared with a starting strain B. subtilis 168, the amount of extracellular accumulation of surfactin of the B. subtilis genetically engineered bacteria increases from 0 g/L to 12.8 g/L. The present invention obtains the recombinant B. subtilis with significantly improved ability to synthesize surfactin by multi-gene cooperative transformation of B. subtilis, and has a good application prospect.
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公开(公告)号：US11242502B2
公开(公告)日：2022-02-08
申请号：US16218246
申请日：2018-12-12
申请人： Jiangnan University
IPC分类号： A23L33/14 , C12G3/02 , C12G3/021 , C12G3/022 , C12H6/02 , C12N1/16 , C12N1/14 , C12R1/84 , C12R1/645
摘要： The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.
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公开(公告)号：US11214778B2
公开(公告)日：2022-01-04
申请号：US17034325
申请日：2020-09-28
申请人： Jiangnan University
摘要： The present disclosure discloses a method for preparing lipase with high ester synthesis activity by using surfactant, belonging to the field of enzyme engineering. The present disclosure provides a method for obtaining a lipase with high ester synthesis activity by adding different surfactants with different concentrations in a lipase aqueous solution and then freeze-drying. The lipase meets the requirement in non-aqueous catalysis. Mixing a variety of lipase with no ester synthesis activity or low activity at suitable concentration and an appropriate concentration of the surfactant in the solution can produces lipases with significantly improved ester synthesis activity, meanwhile changing the hydrolytic activity of the lipase. Increased ester synthesis activity makes lipase more suitable for industrial applications.
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公开(公告)号：US10167456B2
公开(公告)日：2019-01-01
申请号：US15876159
申请日：2018-01-21
申请人： Jiangnan University
发明人： Yan Xu , Xiaowei Yu
摘要： The present invention provides a novel dual-function lipase mutant and its application in processing of flour products. The amino acid sequence of the lipase has one of the following amino acid substitutions: P298T,P298T/H317P, P298T/H317P/V326S, P298T/T218S/S234F, P298T/H317P/P168L/A129S, P298T/S234F/K161R/V326S, wherein the substitutions are relative to a parent amino acid sequence set forth in SEQ ID NO:1; wherein the lipase mutant maintains a triglyceride and lecithin hydrolysis activity and good performance in thermostability. The mutants have good performance in processing of flour products, while they can significantly whiten the bread or other products in processing of flour products and significantly increase the specific volume in bread baking process.
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公开(公告)号：US20180148700A1
公开(公告)日：2018-05-31
申请号：US15876159
申请日：2018-01-21
申请人： Jiangnan University
发明人： Yan Xu , Xiaowei Yu
CPC分类号： C12N9/20 , A21D8/042 , A23L7/109 , A23L29/06 , A23V2002/00 , C12N15/815 , C12Y301/01003
摘要： The present invention provides a novel dual-function lipase variant and its application in processing of flour products. The amino acid sequence of the lipase has one of the following amino acid substitutions: P298T, P298T/H317P, P298T/H317P/V326S, P298T/T218S/S234F, P298T/H317P/P168L/A129S, P298T/S234F/K161R/V326S or the nucleotide sequence of wherein said lipase is substituted, deleted, or added based on the sequence encoding the amino acid described in (a) and has at least 80% identity with it. The variants have good performance in processing of flour products, while they can significantly whiten the bread or other products in processing of flour products and significantly increase the specific volume in bread baking process.
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