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    Carbohydrate-Binding Modules of a New Family
    8.
    发明申请
    Carbohydrate-Binding Modules of a New Family 审中-公开
    新家庭的碳水化合物绑定模块

    公开(公告)号：US20150024465A1

    公开(公告)日：2015-01-22

    申请号：US14500564

    申请日：2014-09-29

    申请人： Novozymes A/S

    发明人： Kirk Matthew Schnorr ,  Lars Lehmann Hylling Christensen

    IPC分类号： C12N9/42 ,  C07K14/37

    CPC分类号： C12N9/2437 ,  C07K14/37 ,  C12N9/2434

    摘要： The present invention relates to non-catalytic carbohydrate-binding modules (CBM) belonging to a new family of CBM's. A CBM of the invention was found attached to a glycosyl hydrolase family 61 (GH61) polypeptide and was shown to have little homology with known CBM's indicating that it is the first known member of a new family of CBM's. The present invention further relates to CBM's preferably exhibiting binding affinity for cellulose; to a method of producing such CBM's; and to methods for using such CBM's in the textile, detergent and cellulose fiber processing industries, for purification of polypeptides, immobilisation of active enzymes, baking, manufacturing of biofuel, modification of plant cell walls.

    摘要翻译： 本发明涉及属于CBM新家族的非催化碳水化合物结合模块（CBM）。 发现本发明的CBM附着于糖基水解酶家族61（GH61）多肽，并且与已知的CBM具有很小的同源性，表明它是CBM新家族的第一个已知成员。 本发明还涉及CBM优选表现出对纤维素的结合亲和性; 一种生产这种煤层气的方法; 以及在织物，洗涤剂和纤维素纤维加工工业中使用这种CBM的方法，用于纯化多肽，活化酶的固定化，烘焙，制造生物燃料，修饰植物细胞壁。

    Method of Baking
    9.
    发明申请
    Method of Baking 审中-公开
    烘焙方法

    公开(公告)号：US20150017281A1

    公开(公告)日：2015-01-15

    申请号：US14383660

    申请日：2013-03-14

    申请人： Novozymes A/S

    发明人： Kim Borch ,  Tina Salomonsen ,  Tom Anton Busk Nielsen ,  Kirk Matthew Schnorr

    IPC分类号： A21D8/04

    CPC分类号： A21D8/042 ,  A21D2/145 ,  A21D2/16 ,  A21D2/22 ,  A21D10/002

    摘要： The present invention relates to the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.

    摘要翻译： 本发明涉及焙烤产品的制造，更具体地说，使用具有脂肪分解活性的多肽和至少一种乳化剂来制造烘焙产品。 本发明还涉及包含具有脂肪分解活性的多肽和至少一种乳化剂的组合物。