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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。

    Method of preparing a dough-based product
    3.
    发明授权
    Method of preparing a dough-based product 有权
    制备面团产品的方法

    公开(公告)号：US08361526B2

    公开(公告)日：2013-01-29

    申请号：US12602570

    申请日：2008-06-05

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

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

    IPC分类号： A21D8/04 ,  C12N9/28

    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。

    Hafnia phytase variants
    10.
    发明授权
    Hafnia phytase variants 有权
    Hafnia植酸酶变体

    公开(公告)号：US08507240B2

    公开(公告)日：2013-08-13

    申请号：US13472822

    申请日：2012-05-16

    申请人： Soeren Flensted Lassen ,  Leonardo De Maria ,  Lars Kobberoee Skov ,  Esben Peter Friis ,  Tomoko Matsui ,  Allan Noergaard ,  Jesper Vind

    发明人： Soeren Flensted Lassen ,  Leonardo De Maria ,  Lars Kobberoee Skov ,  Esben Peter Friis ,  Tomoko Matsui ,  Allan Noergaard ,  Jesper Vind

    IPC分类号： C12N9/16 ,  A23K1/165 ,  A23L1/105 ,  A23L1/20

    CPC分类号： C12N9/16 ,  A23K20/189 ,  A23K50/30 ,  A23K50/75 ,  Y02E50/17

    摘要： The present invention relates to phytases having at least 76% identity to a phytase derived from Hafnia alvei and comprises at least one modification in the amino acid sequence thereof. These phytase variants have modified, preferably improved, properties, such as, reduced protease sensibility, preferably they exhibit improved properties in respect of thermal performance, such as heat-stability (temperature stability, thermostability), steam stability, pelleting stability and/or temperature profile; and/or protease stability, in particular pepsin stability, pH profile, specific activity, substrate specificity, performance in animal feed (such as an improved release and/or degradation of phytate), susceptibility to glycation, and/or glycosylation pattern. The invention also relates to DNA encoding these phytases, methods of their production, as well as the use thereof, e.g., in animal feed and animal feed additives.

    摘要翻译： 本发明涉及与衍生自哈夫单胞菌属植物的植酸酶具有至少76％同一性的植酸酶，并且包含其氨基酸序列中的至少一个修饰。 这些植酸酶变体具有改性的，优选改进的性质，例如降低的蛋白酶敏感性，优选它们在热性能方面表现出改进的性能，例如热稳定性（温度稳定性，热稳定性），蒸汽稳定性，造粒稳定性和/或温度 简介 和/或蛋白酶稳定性，特别是胃蛋白酶稳定性，pH曲线，比活性，底物特异性，动物饲料中的性能（如植酸盐的改善的释放和/或降解），对糖基化的敏感性和/或糖基化模式。 本发明还涉及编码这些植酸酶的DNA，其生产方法及其用途，例如在动物饲料和动物饲料添加剂中。