-
公开(公告)号：US20070166432A1
公开(公告)日：2007-07-19
申请号：US10585620
申请日：2004-12-22
申请人： Ye Liu , Tang Lan , Tina Spendler , Mary Stringer
发明人： Ye Liu , Tang Lan , Tina Spendler , Mary Stringer
摘要： The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in com-bination with a maltogenic amylase further improves the softness of bread crumb without hav-ing detrimental effects on elasticity.
摘要翻译： 发明人鉴定了Valsaria真菌菌株中的淀粉酶，发现淀粉酶可以提高焙烤产品的保质期。 特别地，与麦芽糖淀粉酶组合的新型淀粉酶进一步改善了面包屑的柔软性，而不会对弹性造成不利影响。
-
公开(公告)号：US07666650B2
公开(公告)日：2010-02-23
申请号：US10585620
申请日：2004-12-22
申请人： Liu Ye , Tang Lan , Tina Spendler , Mary Ann Stringer
发明人： Liu Ye , Tang Lan , Tina Spendler , Mary Ann Stringer
摘要： The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.
摘要翻译： 发明人鉴定了Valsaria真菌菌株中的淀粉酶，发现淀粉酶可以提高焙烤产品的保质期。 特别地，与麦芽糖淀粉酶组合的新型淀粉酶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。
-
公开(公告)号：US20120083025A1
公开(公告)日：2012-04-05
申请号：US13289634
申请日：2011-11-04
IPC分类号： C12N9/96
摘要： The present invention relates to hybrid polypeptides having a first amino acid sequence having endo-amylase activity and a second amino acid sequence having carbohydrate binding activity. The present invention also relates to the use of the hybrid polypeptides in starch processing and baking.
摘要翻译： 本发明涉及具有内切淀粉酶活性的第一氨基酸序列和具有碳水化合物结合活性的第二个氨基酸序列的杂合多肽。 本发明还涉及杂交多肽在淀粉加工和烘烤中的用途。
-
公开(公告)号：US20120082756A1
公开(公告)日：2012-04-05
申请号：US13310011
申请日：2011-12-02
IPC分类号： A21D8/04
CPC分类号： A21D8/042 , C11B3/003 , C12N9/16 , C12N9/18 , C12N9/20 , C12Y301/01003 , C12Y301/01004 , C12Y301/01026 , C12Y301/01032
摘要： The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
摘要翻译： 两种具有不同底物特异性的脂肪分解酶的组合的面团的添加对面团或由面团制成的焙烤产品，特别是较大面包体积的烘焙产品和/或烘烤期间更好的形状保持性产生协同效应 。
-
公开(公告)号：US20080145480A1
公开(公告)日：2008-06-19
申请号：US10588449
申请日：2005-01-20
申请人： Henrik Lundquist , Tina Spendler , Tine Hoff
发明人： Henrik Lundquist , Tina Spendler , Tine Hoff
CPC分类号： C12Y302/01133 , A21D8/042 , C12N9/248 , C12Y302/01008
摘要： A xylanase from Bacillus halodurans 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： 来自芽孢杆菌的木聚糖酶可以增加烘烤产品的保质期。 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。
-
公开(公告)号：US20070207247A1
公开(公告)日：2007-09-06
申请号：US11738838
申请日：2007-04-23
IPC分类号： A23B9/16
CPC分类号： A21D8/042 , C11B3/003 , C12N9/16 , C12N9/18 , C12N9/20 , C12Y301/01003 , C12Y301/01004 , C12Y301/01026 , C12Y301/01032
摘要： The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
摘要翻译： 两种具有不同底物特异性的脂肪分解酶的组合的面团的添加对面团或由面团制成的焙烤产品，特别是较大面包体积的烘焙产品和/或烘烤期间更好的形状保持性产生协同效应 。
-
公开(公告)号：US06200792B1
公开(公告)日：2001-03-13
申请号：US09580064
申请日：2000-05-30
申请人： Markus Sakari Kauppinen , Joan Qi Si , Tina Spendler , Claus Dambmann , Torben Halkier , Peter Rahbek Østergaard , Shamkant Anant Patkar , Kim Hansen
发明人： Markus Sakari Kauppinen , Joan Qi Si , Tina Spendler , Claus Dambmann , Torben Halkier , Peter Rahbek Østergaard , Shamkant Anant Patkar , Kim Hansen
IPC分类号： C12N948
摘要： The present invention relates to an enzyme exhibiting aminopeptidase activity, a method for producing said enzyme, an enzyme preparation containing said enzyme exhibiting aminopeptidase activity, and use of said enzyme for various industrial purposes.
摘要翻译： 本发明涉及一种表现出氨基肽酶活性的酶，一种生产该酶的方法，一种含有显示氨基肽酶活性的酶的酶制剂，以及所述酶用于各种工业目的。
-
公开(公告)号：US08440444B2
公开(公告)日：2013-05-14
申请号：US13289634
申请日：2011-11-04
摘要： The present invention relates to hybrid polypeptides having a first amino acid sequence having endo-amylase activity and a second amino acid sequence having carbohydrate binding activity. The present invention also relates to the use of the hybrid polypeptides in starch processing and baking.
摘要翻译： 本发明涉及具有内切淀粉酶活性的第一氨基酸序列和具有碳水化合物结合活性的第二个氨基酸序列的杂合多肽。 本发明还涉及杂交多肽在淀粉加工和烘烤中的用途。
-
公开(公告)号：US20100183766A1
公开(公告)日：2010-07-22
申请号：US12729877
申请日：2010-03-23
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。
-
10.发明申请Process for preparing a dough comprising a starch-degrading glucogenic exo-amy-lase of family 13 审中-公开制备包含13族淀粉降解葡萄糖外切酶的面团的方法公开(公告)号：US20080124427A1
公开(公告)日：2008-05-29
申请号：US10569242
申请日：2004-08-23
申请人： Thomas Schäfe , Tina Spendler , Tina Hoff
发明人： Thomas Schäfe , Tina Spendler , Tina Hoff
CPC分类号： C12N9/2417 , A21D8/042 , A21D8/06
摘要： The staling of an edible product made from dough can be retarded by adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough, particularly an amylase from Thermotoga.
摘要翻译： 通过将13号的淀粉降解葡萄糖外淀粉酶添加到面团，特别是Thermotoga的淀粉酶中，可以延缓由面团制成的食用产品的陈化。
-
-
-
-
-
-
-
-
-
搜索结果
39 条记录 (耗时 0.029 秒)