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    FUNGAL ALPHA-AMYLASE VARIANTS
    2.
    发明申请
    FUNGAL ALPHA-AMYLASE VARIANTS 审中-公开
    真菌α-淀粉酶变体

    公开(公告)号：WO2005019443A2

    公开(公告)日：2005-03-03

    申请号：PCT/DK2004/000558

    申请日：2004-08-23

    Applicant: NOVOZYMES A/S ,  SVENDSEN, Allan ,  BEIER, Lars ,  VIND, Jesper ,  SPENDLER, Tina ,  JENSEN, Morten, Tovborg

    Inventor： SVENDSEN, Allan ,  BEIER, Lars ,  VIND, Jesper ,  SPENDLER, Tina ,  JENSEN, Morten, Tovborg

    IPC: C12N9/00

    CPC classification number: C12N9/2417 ,  A21D2/267 ,  A21D8/042 ,  C12N9/242

    Abstract: The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked products. Accordingly, the invention provides a method of constructing fungal alpha-amylase variants based on a comparison of three-dimensional (3D) structures of the fungal alpha-amylase and a maltogenic alpha-amylase. One or both models includes a substrate. The in-vention also provides novel fungal alpha-amylase variants.

    Abstract translation: 本发明人开发了改变fun-galα-淀粉酶的氨基酸序列以获得变体的方法，并且他们已经使用该方法来构建这样的变体。 这些变体可用于烘焙产品中的抗老化。 因此，本发明提供了基于真菌α-淀粉酶和产麦芽糖α-淀粉酶的三维（3D）结构的比较来构建真菌α-淀粉酶变体的方法。 一个或两个模型都包含一个基底。 本发明还提供了新的真菌α-淀粉酶变体。

    FAMILY GH 61 POLYPEPTIDES
    3.
    发明申请
    FAMILY GH 61 POLYPEPTIDES 审中-公开
    家族GH 61多糖

    公开(公告)号：WO2004031378A2

    公开(公告)日：2004-04-15

    申请号：PCT/DK2003/000646

    申请日：2003-10-01

    Applicant: NOVOZYMES A/S

    Inventor： SCHNORR, Kirk, Matthew ,  LANDVIK, Sara ,  SPENDLER, Tina ,  CHRISTENSEN, Lars, Lehmann, Hylling

    IPC: C12N9/24

    CPC classification number: C11D3/3719 ,  A21D2/24 ,  A21D8/042 ,  A23K20/189 ,  C12N9/2434

    Abstract: The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.

    Abstract translation: 具有抗稳定作用的糖苷水解酶家族61（GH-61）的多肽。 包含抗陈旧GH-61多肽的组合物和所述多肽用于通过加热面团制备产品的用途。 糖苷酶应该具有针对选自燕麦木聚糖，桦木木聚糖和小麦阿拉伯木聚糖的悬菜的活性。 GH-61多肽已经从黄曲霉（Aslavia terrestris），灰霉菌（Coprinus cinereus）和腐质霉（Humicola insolens）分离出来。

    CGTASE VARIANTS
    5.
    发明申请
    CGTASE VARIANTS 审中-公开

    公开(公告)号：WO2005003337A1

    公开(公告)日：2005-01-13

    申请号：PCT/DK2004/000468

    申请日：2004-07-01

    Applicant: NOVOZYMES A/S ,  SVENDSEN, Allan ,  BEIER, Lars ,  SPENDLER, Tina ,  JENSEN, Morten, Tovborg ,  JØRGENSEN, Christel, Thea

    Inventor： SVENDSEN, Allan ,  BEIER, Lars ,  SPENDLER, Tina ,  JENSEN, Morten, Tovborg ,  JØRGENSEN, Christel, Thea

    IPC: C12N9/10

    CPC classification number: C12N9/1074 ,  C12N9/2408 ,  C12N9/2414 ,  C12N9/2417

    Abstract: 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.

    Abstract translation: 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陈化。 该方法基于CGTase的三维（3D）结构与其中一个或两个模型包括底物的麦芽糖α-淀粉酶的结构的比较。 本发明还提供了新的CGTase变体。

    PREPARATION OF DOUGH-BASED PRODUCT
    6.
    发明申请
    PREPARATION OF DOUGH-BASED PRODUCT 审中-公开
    基于产品的制备

    公开(公告)号：WO2005079585A1

    公开(公告)日：2005-09-01

    申请号：PCT/DK2005/000034

    申请日：2005-01-20

    Applicant: NOVOZYMES A/S ,  BECKER, Fiona ,  HOFF, Tine ,  LUNDQVIST, Henrik ,  SPENDLER, Tina

    Inventor： BECKER, Fiona ,  HOFF, Tine ,  LUNDQVIST, Henrik ,  SPENDLER, Tina

    IPC: A21D8/04

    CPC classification number: C12N9/2434 ,  A21D8/042

    Abstract: The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase 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.

    Abstract translation: 本发明人鉴定了来自麻黄碱菌的细菌菌株的木聚糖酶，发现木聚糖酶可以提高焙烤产品的保质期。 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。

    AMYLASE
    7.
    发明申请
    AMYLASE 审中-公开
    淀粉酶

    公开(公告)号：WO2005066338A1

    公开(公告)日：2005-07-21

    申请号：PCT/DK2004/000896

    申请日：2004-12-22

    Applicant: NOVOZYMES A/S ,  LIU, YE ,  TANG, Lan ,  SPENDLER, Tina ,  STRINGER, Mary, Ann

    Inventor： LIU, YE ,  TANG, Lan ,  SPENDLER, Tina ,  STRINGER, Mary, Ann

    IPC: C12N9/30

    CPC classification number: C12N9/242 ,  A21D8/042

    Abstract: 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.

    Abstract translation: 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，而不会对弹性产生不利影响。

    METHOD OF PREPARING A DOUGH-BASED PRODUCT
    10.
    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：WO2008148845A2

    公开(公告)日：2008-12-11

    申请号：PCT/EP2008/056999

    申请日：2008-06-05

    Applicant: NOVOZYMES A/S ,  BEIER, Lars ,  FRIIS, Esben Peter ,  LUNDQVIST, Henrik ,  HANSEN, Peter Kamp ,  SPENDLER, Tina

    Inventor： BEIER, Lars ,  FRIIS, Esben Peter ,  LUNDQVIST, Henrik ,  HANSEN, Peter Kamp ,  SPENDLER, Tina

    IPC: C12N9/28 ,  C12N15/56 ,  A21D8/04

    CPC classification number: C12N9/2417 ,  A21D8/042 ,  C07K2299/00

    Abstract: 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.

    Abstract translation: 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。

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