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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 有权
    制备基于产品的方法

    公开(公告)号：US20100215802A1

    公开(公告)日：2010-08-26

    申请号：US12602570

    申请日：2008-06-05

    申请人： Lars Beier ,  Peter Esben Friis ,  Henrik Lundqvist ,  Peter Kamp Hansen ,  Tina Spendler

    发明人： Lars Beier ,  Peter Esben Friis ,  Henrik Lundqvist ,  Peter Kamp Hansen ,  Tina Spendler

    IPC分类号： A21D8/04 ,  C12N9/28 ,  C12Q1/34

    CPC分类号： C12N9/2417 ,  A21D8/042 ,  C07K2299/00

    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（如蛋糕面团）倾向于抑制抗淀粉酶如Novamyl®的活性，因此防止用蔗糖含量高的面团产品（如蛋糕）变形的效果较差。 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，蔗糖可以通过在活性位点中的结合来抑制。 蔗糖在已出版的模型1QHO和1QHP中基本停留在与基质或抑制剂不同的Novamyl®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
    3.
    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。

    CGTASE VARIANTS
    7.
    发明申请
    CGTASE VARIANTS 审中-公开

    公开(公告)号：US20100183766A1

    公开(公告)日：2010-07-22

    申请号：US12729877

    申请日：2010-03-23

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

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

    IPC分类号： A21D2/00 ,  C12N9/10 ,  C07H21/04

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

    摘要： The inventors have developed a method of modifying the amino acid 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： 发明人已经开发出修饰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。