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    Method of Preparing a Dough-Based Product
    1.
    发明申请
    Method of Preparing a Dough-Based Product 审中-公开
    制备基于面团的产品的方法

    公开(公告)号：US20080003341A1

    公开(公告)日：2008-01-03

    申请号：US11575644

    申请日：2005-09-23

    申请人： Lars Beier ,  Esben Friis ,  Henrik Lundquist

    发明人： Lars Beier ,  Esben Friis ,  Henrik Lundquist

    IPC分类号： A21D8/04 ,  C12N9/28

    CPC分类号： A21D8/042 ,  A21D13/60 ,  C07K2299/00 ,  C12N9/2411 ,  C12N9/2417 ,  C12Y302/01133

    摘要： Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.

    摘要翻译： 具有高蔗糖含量的面团（例如蛋糕面团）倾向于抑制抗陈化淀粉酶如Novamyl的活性，因此防止用蔗糖含量高的面团产品（如蛋糕）进行陈设的效果较差。 通过使用精心挑选的具有某些性质的抗陈化淀粉酶，可以实现蛋糕中良好的抗陈化效果。 对Novamyl的3D结构的分析显示，蔗糖可能通过活性位点的结合而被抑制。 蔗糖与已发表的模型1QHO和1QHP中的底物或抑制剂不同，停留在Novamyl的活性位点。 该发现用于设计耐受蔗糖的变体。

    METHOD OF PREPARING A DOUGH-BASED PRODUCT
    2.
    发明申请
    METHOD OF PREPARING A DOUGH-BASED PRODUCT 审中-公开
    制备基于产品的方法

    公开(公告)号：US20110305795A1

    公开(公告)日：2011-12-15

    申请号：US12964189

    申请日：2010-12-09

    申请人： Lars Beier ,  Esben Peter Friis ,  Henrik Lundquist

    发明人： Lars Beier ,  Esben Peter Friis ,  Henrik Lundquist

    IPC分类号： A21D2/26 ,  A21D8/04

    CPC分类号： A21D8/042 ,  A21D13/60 ,  C07K2299/00 ,  C12N9/2411 ,  C12N9/2417 ,  C12Y302/01133

    摘要： Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties.Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.

    摘要翻译： 具有高蔗糖含量的面团（例如蛋糕面团）倾向于抑制抗陈化淀粉酶如Novamyl的活性，因此防止用蔗糖含量高的面团产品（如蛋糕）进行陈设的效果较差。 通过使用精心挑选的具有某些性质的抗陈化淀粉酶，可以实现蛋糕中良好的抗陈化效果。 对Novamyl的3D结构的分析显示，蔗糖可能通过活性位点的结合而被抑制。 蔗糖与已发表的模型1QHO和1QHP中的底物或抑制剂不同，停留在Novamyl的活性位点。 该发现用于设计耐受蔗糖的变体。

    Xylanase
    4.
    发明申请
    Xylanase 有权
    木聚糖酶

    公开(公告)号：US20070224325A1

    公开(公告)日：2007-09-27

    申请号：US10588298

    申请日：2005-01-20

    申请人： Fiona Becker ,  Tine Hoff ,  Henrik Lundquist ,  Tina Spendler

    发明人： Fiona Becker ,  Tine Hoff ,  Henrik Lundquist ,  Tina Spendler

    IPC分类号： A21D2/08 ,  A21D10/00 ,  C07K1/00 ,  C12N1/00 ,  C12N15/00 ,  C12P21/02

    CPC分类号： C12N9/2434 ,  A21D8/042

    摘要： The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.

    摘要翻译： 本发明人鉴定了来自麻黄碱菌的细菌菌株的木聚糖酶，发现木聚糖酶可以提高焙烤产品的保质期。 更具体地说，木聚糖酶与麦芽糖淀粉酶的组合进一步提高了面包屑的柔软性，而不会对弹性产生不利影响。

    Xylanase
    7.
    发明授权
    Xylanase 有权
    木聚糖酶

    公开(公告)号：US08361529B2

    公开(公告)日：2013-01-29

    申请号：US10588298

    申请日：2005-01-20

    申请人： Fiona Becker ,  Tine Hoff ,  Henrik Lundquist ,  Tina Spendler

    发明人： Fiona Becker ,  Tine Hoff ,  Henrik Lundquist ,  Tina Spendler

    IPC分类号： A21D2/08

    CPC分类号： C12N9/2434 ,  A21D8/042

    摘要： The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.

    摘要翻译： 本发明人鉴定了来自麻黄碱菌的细菌菌株的木聚糖酶，发现木聚糖酶可以提高焙烤产品的保质期。 更具体地说，木聚糖酶与麦芽糖淀粉酶的组合进一步提高了面包屑的柔软性，而不会对弹性产生不利影响。