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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。
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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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公开(公告)号：US20110091601A1
公开(公告)日：2011-04-21
申请号：US12974492
申请日：2010-12-21
IPC分类号： A21D8/04
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。
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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：US08309147B2
公开(公告)日：2012-11-13
申请号：US10538710
申请日：2003-12-11
IPC分类号： A23F3/16
摘要： A method of screening lipolytic enzymes is used to identify candidates for a baking additive which can improve the properties of a baked product when added to the dough. The screening method involves contacting the enzyme with N-acyl phosphatidyl ethanolamine (APE) or N-acyl lyso-phosphatidyl ethanolamine (ALPE), and detecting hydrolysis of an ester bond in the APE or ALPE.
摘要翻译： 使用筛选脂肪分解酶的方法来鉴定烘烤添加剂的候选物，其可以在加入面团中时改善烘焙产品的性能。 筛选方法包括使酶与N-酰基磷脂酰乙醇胺（APE）或N-酰基溶血磷脂酰乙醇胺（ALPE）接触，并检测APE或ALPE中酯键的水解。
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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：US20060057250A1
公开(公告)日：2006-03-16
申请号：US10538710
申请日：2003-12-11
申请人： Christel Jorgensen , Luise Erlandsen , Kim Borch
发明人： Christel Jorgensen , Luise Erlandsen , Kim Borch
IPC分类号： A23F3/16
摘要： A method of screening lipolytic enzymes is used to identify candidates for a baking additive which can improve the properties of a baked product when added to the dough. The screening method involves contacting the enzyme with N-acyl phosphatidyl ethanolamine (APE) or N-acyl lyso-phosphatidyl ethanolamine (ALPE), and detecting hydrolysis of an ester bond in the APE or ALPE.
摘要翻译： 使用筛选脂肪分解酶的方法来鉴定烘烤添加剂的候选物，其可以在加入面团中时改善烘焙产品的性能。 筛选方法包括使酶与N-酰基磷脂酰乙醇胺（APE）或N-酰基溶血磷脂酰乙醇胺（ALPE）接触，并检测APE或ALPE中酯键的水解。
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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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