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公开(公告)号：US06607902B2
公开(公告)日：2003-08-19
申请号：US09910505
申请日：2001-07-19
IPC分类号： C12N988
CPC分类号： C11D3/38636 , C12N9/88
摘要： A variant of a cell-wall degrading enzyme having a beta-helix structure, which variant holds at least one substituent in a position determined by identifying all residues potentially belonging to a stack; characterising the stack as interior or exterior; characterising the stack as polar, hydrophobic or aromatic/heteroaromatic based on the dominating characteristics of the parent or wild-type enzyme stack residues and/or its orientation relative to the beta-helix (interior or exterior); optimizing all stack positions of a stack either to hydrophobic aliphatic amino acids, hydrophobic aromatic or polar amino acids by allowing mutations within one or all positions to amino acids belonging to one of these groups; measuring thermostability of the variants by DSC or an application-related assay such as a Pad-Steam application test; and selecting the stabilized variants. Variant of a wild-type parent pectate lyase (EC 4.2.2.2) having the conserved amino acid residues D111, D141 or E141, D145, K165, R194 and R199 when aligned with the pectate lyase comprising the amino acid sequence of SEQ ID NO: 2 are preferred.
摘要翻译： 具有β-螺旋结构的细胞壁降解酶的变体，该变体保持在通过鉴定潜在属于堆叠的所有残基而确定的位置中的至少一个取代基; 将堆栈表征为内部或外部; 基于母体或野生型酶堆残基的主导特征和/或其相对于β-螺旋（内部或外部）的取向，将所述叠层表征为极性，疏水性或芳族/杂芳族化合物; 通过在属于这些基团之一的氨基酸的一个或所有位置内允许突变将堆叠的所有堆叠位置优化为疏水性脂族氨基酸，疏水性芳族或极性氨基酸; 通过DSC测量变体的热稳定性或应用相关测定，例如Pad-Steam应用测试; 并选择稳定的变体。 当与包含SEQ ID NO：1的氨基酸序列的果胶酸裂解酶比对时，具有保守氨基酸残基D111，D141或E141，D145，K165，R194和R199的野生型亲本果胶酸裂合酶（EC 4.2.2.2） 2是优选的。
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公开(公告)号：US20100098804A1
公开(公告)日：2010-04-22
申请号：US12643104
申请日：2009-12-21
申请人： Joel Robert Cherry , Allan Svendsen , Carsten Andersen , Lars Beier , Torben Peter Frandsen , Thomas Schäfer
发明人： Joel Robert Cherry , Allan Svendsen , Carsten Andersen , Lars Beier , Torben Peter Frandsen , Thomas Schäfer
CPC分类号： C12N9/2417 , A21D8/042
摘要： The inventors have discovered some striking, and not previously predicted structural similarities and differences between the structure of Novamyl and the reported structures of CGTases, and based on this they have constructed variants of maltogenic alpha-amylase having CGTase activity and variants of CGTase having maltogenic alpha-amylase activity. Further, on the basis of sequence homology between Novamyl® and CGTases, the inventors have constructed hybrid enzymes with one or more improvements to specific properties of the parent enzymes, using recombinant DNA methodology.
摘要翻译： 发明人已经发现了一些引人注目的，并没有预先结合的Novamyl结构与报道的CGTase结构之间的结构相似性和差异，并且基于此，它们构建了具有CGT酶活性的麦芽糖α-淀粉酶变异体和具有麦芽糖α 淀粉酶活性。 此外，基于Novamyl和CGTases之间的序列同源性，发明人使用重组DNA方法构建了对母体酶的特定性质的一个或多个改进的杂合酶。
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公开(公告)号：US20110159570A1
公开(公告)日：2011-06-30
申请号：US13010219
申请日：2011-01-20
IPC分类号： C12N9/28
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质，例如 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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4.发明授权Processes for preparing a dough or a baked product using maltogenic alpha-amylase variants 有权使用产麦芽糖α-淀粉酶变体制备面团或烘焙产品的方法公开(公告)号：US08546099B2
公开(公告)日：2013-10-01
申请号：US13533055
申请日：2012-06-26
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质，例如 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US07908094B2
公开(公告)日：2011-03-15
申请号：US12413758
申请日：2009-03-30
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
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公开(公告)号：US6162628A
公开(公告)日：2000-12-19
申请号：US386607
申请日：1999-08-31
CPC分类号： C12N9/2417 , A21D8/042 , C07K2299/00
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质，例如 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US20090203108A1
公开(公告)日：2009-08-13
申请号：US12413758
申请日：2009-03-30
IPC分类号： C12N9/28
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质。 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US20120270253A1
公开(公告)日：2012-10-25
申请号：US13533055
申请日：2012-06-26
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质。 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US08232086B2
公开(公告)日：2012-07-31
申请号：US13010219
申请日：2011-01-20
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质，例如 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US06876932B1
公开(公告)日：2005-04-05
申请号：US09607142
申请日：2000-06-29
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质。 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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