摘要:
We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises substitutions at the following positions: G121D, 134, 141, 157, 223, 307 and 334 with reference to the position numbering of a Pseudomonas saccharophilia exoamylase sequence shown as SEQ ID NO: 1.
摘要翻译:我们公开了包含PS4变体多肽的食品添加剂,其中PS4变体多肽可衍生自具有非麦芽糖外切酶活性的亲本多肽,其中PS4变体多肽包含以下位置的取代:G121D,134,141,157 ,223,307和334,参照SEQ ID NO:1所示的假单胞菌糖酵母外切酶序列的位置编号。
摘要:
We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises substitutions at the following positions: G121D, 134, 141, 157, 223, 307 and 334 with reference to the position numbering of a Pseudomonas saccharophilia exoamylase sequence shown as SEQ ID NO: 1.
摘要翻译:我们公开了包含PS4变体多肽的食品添加剂,其中PS4变体多肽可衍生自具有非麦芽糖外切酶活性的亲本多肽,其中PS4变体多肽包含以下位置的取代:G121D,134,141,157 ,223,307和334,参照SEQ ID NO:1所示的假单胞菌糖酵母外切酶序列的位置编号。
摘要:
We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid substitution at position 307 to lysine (K) or arginine (R), with reference to the position numbering of a Pseudomonas saccharophilia exoamylase sequence shown as SEQ ID NO: 1. Preferably, the PS4 variant polypeptide further comprises an amino acid substitution at position 70, preferably G70D. The amino acid at positions 272 and 303 of the sequence of the are preferably histidine (H) and glycine (G).
摘要:
This invention relates to nucleic acids encoding amylase polypeptides, the encoded polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the current invention show an altered exo-specificity and/or thermostability. Some embodiments of the invention relate to said polypeptides and nucleic acids and their uses as non-maltogenic exoamylases in producing food products.
摘要:
We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid mutation at one or more positions selected from the group consisting of: 121, 161, 223, 146, 157, 158, 198, 229, 303, 306, 309, 316, 353, 26, 70, 145, 188, 272, 339, with reference to the position numbering of a Pseudomonas saccharophilia exoamylase sequence shown as SEQ ID NO: 1.
摘要翻译:我们描述了可从具有非麦芽糖苷外切酶活性的亲本多肽衍生的PS4变体多肽,其中PS4变体多肽在选自以下的一个或多个位置包含氨基酸突变:121,161,223,146,157 ,158,198,229,303,306,309,316,353,26,70,205,188,272,339,参考SEQ ID NO:1所示的假单胞菌属的嗜酸芽胞弧菌外切酶序列的位置编号。
摘要:
Variant polypeptides derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the variant polypeptides comprise an amino acid mutation at one or more positions selected from the group consisting of: 121, 161, 223, 146, 157, 158, 198, 229, 303, 306, 309, 316, 353, 26, 70, 145, 188, 272, 339, with reference to the position numbering of a Pseudomonas saccharophila exoamylase sequence shown as SEQ ID NO: 1.
摘要翻译:衍生自具有非麦芽糖外切酶活性的亲本多肽的变体多肽,其中所述变体多肽在选自以下的一个或多个位置包含氨基酸突变:121,161,223,146,157,158,199, 229,303,306,309,316,353,26,70,105,188,272,339,参考如SEQ ID NO:1所示的糖酵母假单胞菌外切酶序列的位置编号。
摘要:
The invention describes a PS4 variant polypeptide derivable from a parent polypeptide having amylase activity selected from the group consisting of: (a) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 161, 178, 179, 223, 229, 272, 303, 307, 309 and 334; (b) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 145, 146, 157, 178, 179, 223, 229, 272, 303, 307 and 334; (c) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; and (d) a polypeptide comprising an amino acid mutation at each of positions 3, 33, 34, 70, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; with reference to the position numbering of a Pseudomonas saccharophilia exoamylase sequence shown as SEQ ID NO: 1, uses of such a polypeptide as a food or feed additive, and nucleic acids encoding such.
摘要翻译:本发明描述了可衍生自具有选自以下的淀粉酶活性的亲本多肽的PS4变体多肽: 161,178,179,223,229,272,303,307,309和334; (b)包含位置33,34,121,134,141,145,146,157,178,179,223,229,272,303,307和334的氨基酸突变的多肽; (c)包含位置33,34,121,134,141,146,157,178,179,223,229,272,303,307,309和334的氨基酸突变的多肽; 和(d)包含位置3,33,34,70,121,134,141,146,157,178,179,223,229,272,303,307,309和334中的每一个上的氨基酸突变的多肽 ; 参照SEQ ID NO:1所示的假单胞菌属酵母胞外淀粉酶序列的位置编号,这种多肽作为食品或饲料添加剂的使用,以及编码这样的核酸。
摘要:
This invention relates to nucleic acids encoding amylase polypeptides, the encoded polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the current invention show an altered exo-specificity and/or thermostability. Some embodiments of the invention relate to said polypeptides and nucleic acids and their uses as non-maltogenic exoamylases in producing food products.
摘要:
The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.
摘要:
This invention relates to amylase polypeptides, and nucleic acids encoding the polpypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the current invention show an altered thermostability.