PL1654355T3 - Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych - Google Patents
Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowychInfo
- Publication number
- PL1654355T3 PL1654355T3 PL04736335T PL04736335T PL1654355T3 PL 1654355 T3 PL1654355 T3 PL 1654355T3 PL 04736335 T PL04736335 T PL 04736335T PL 04736335 T PL04736335 T PL 04736335T PL 1654355 T3 PL1654355 T3 PL 1654355T3
- Authority
- PL
- Poland
- Prior art keywords
- variant
- food products
- maltogenic exoamylase
- preparing food
- exoamylase activity
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/189—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
- C12N9/2414—Alpha-amylase (3.2.1.1.)
- C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/0106—Glucan 1,4-alpha-maltotetraohydrolase (3.2.1.60)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Molecular Biology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Animal Husbandry (AREA)
- Enzymes And Modification Thereof (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- General Preparation And Processing Of Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Peptides Or Proteins (AREA)
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0313754A GB0313754D0 (en) | 2003-06-13 | 2003-06-13 | Polypeptide |
US47950503P | 2003-06-19 | 2003-06-19 | |
PCT/IB2004/002104 WO2004111217A2 (en) | 2003-06-13 | 2004-06-08 | Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products |
EP04736335A EP1654355B1 (en) | 2003-06-13 | 2004-06-08 | Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products |
Publications (1)
Publication Number | Publication Date |
---|---|
PL1654355T3 true PL1654355T3 (pl) | 2010-09-30 |
Family
ID=33554152
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL04736335T PL1654355T3 (pl) | 2003-06-13 | 2004-06-08 | Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych |
Country Status (8)
Country | Link |
---|---|
US (2) | US7166453B2 (pl) |
EP (2) | EP1654355B1 (pl) |
AT (1) | ATE465251T1 (pl) |
DE (1) | DE602004026733D1 (pl) |
DK (1) | DK1654355T3 (pl) |
ES (1) | ES2342287T3 (pl) |
PL (1) | PL1654355T3 (pl) |
WO (1) | WO2004111217A2 (pl) |
Families Citing this family (39)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050287250A1 (en) * | 1995-06-07 | 2005-12-29 | Danisco A/S | Method |
NZ309735A (en) | 1995-06-07 | 1998-08-26 | Danisco | Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough |
US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
PL1654355T3 (pl) | 2003-06-13 | 2010-09-30 | Dupont Nutrition Biosci Aps | Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych |
ES2313034T3 (es) | 2003-07-07 | 2009-03-01 | Danisco A/S, Danisco Intellectual Capital | Aditivo alimenticio que comprende variantes de exoamilasas no maltogenicas de pseudomonas. |
US8143048B2 (en) | 2003-07-07 | 2012-03-27 | Danisco A/S | Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
EP1769069B1 (en) * | 2004-07-07 | 2017-11-15 | DuPont Nutrition Biosciences ApS | Non-maltogenic exoamylase variants |
DK1926753T3 (da) | 2004-12-22 | 2011-03-14 | Novozymes As | Hybridenzymer, der består af en endoamylase som første aminosyresekvens og et kulhydratbindingsmodul som anden aminosyresekvens |
US8030050B2 (en) | 2005-07-07 | 2011-10-04 | Danisco A/S | Modified amylases from Pseudomonas species |
JP2008544751A (ja) * | 2005-07-07 | 2008-12-11 | ダニスコ エイ/エス | Pseudomonassaccharophilia由来の修飾アミラーゼ |
US8133527B2 (en) * | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
MX2008016444A (es) | 2006-06-19 | 2009-01-22 | Danisco | Polipeptido. |
US8318451B2 (en) | 2008-01-02 | 2012-11-27 | Danisco Us Inc. | Process of obtaining ethanol without glucoamylase using Pseudomonas saccharophila G4-amylase variants thereof |
US7666457B1 (en) | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
CN102245764B (zh) | 2008-12-15 | 2014-02-26 | 丹尼斯科美国公司 | 杂合α-淀粉酶 |
EP2417255A2 (en) * | 2009-04-10 | 2012-02-15 | Danisco US Inc. | Production of maltotetraose syrup using a pseudomonas saccharophila maltotetraohyfrolase variant |
DK3591046T3 (da) * | 2009-05-19 | 2021-07-26 | Dupont Nutrition Biosci Aps | Amylasepolypeptide |
WO2011120993A1 (en) | 2010-03-29 | 2011-10-06 | Danisco A/S | Polypeptides having transgalactosylating activity |
WO2013160370A1 (en) | 2012-04-25 | 2013-10-31 | Novozymes A/S | Method of baking |
CN104334720B (zh) | 2012-06-08 | 2017-05-31 | 杜邦营养生物科学有限公司 | 具有转半乳糖基化活性的多肽 |
ES2909509T3 (es) * | 2012-06-08 | 2022-05-06 | Danisco Us Inc | Variante de alfa-amilasas con mayor actividad en polímeros de almidón |
CN112189784A (zh) | 2012-06-27 | 2021-01-08 | 诺维信公司 | 大米烹调方法 |
WO2015086027A1 (en) | 2013-12-09 | 2015-06-18 | Carlsberg A/S | Stable haze for beverages |
MX2016007636A (es) | 2013-12-11 | 2016-10-13 | Dupont Nutrition Biosci Aps | Metodo para preparar un producto lacteo que tiene un contenido estable de galactooligosacarido(s). |
MX2017005981A (es) | 2014-11-07 | 2017-06-29 | Dupont Nutrition Biosci Aps | Celula hospedadora recombinante que expresa actividad de beta-galactosidasa y/o transgalactosidante deficiente en mananasa, celulasa y pectinasa. |
WO2018099965A1 (en) | 2016-11-30 | 2018-06-07 | Novozymes A/S | Method of baking |
AU2018222787B2 (en) | 2017-02-20 | 2023-05-25 | Novozymes A/S | Lipolytic enzyme for use in baking |
US11479763B2 (en) | 2017-04-07 | 2022-10-25 | Dupont Nutrition Biosciences Aps | Bacillus host cells producing β-galactosidases and lactases in the absence of p-nitrobenzylesterase side activity |
EP3641550B1 (en) | 2017-06-22 | 2021-05-05 | Novozymes A/S | Method for improving dough extensibility using gamma glutamyl transpeptidase |
AU2018322748B2 (en) * | 2017-08-29 | 2024-05-02 | Novozymes A/S | Baker's yeast expressing anti-staling/freshness amylases |
GB2567010A (en) | 2017-10-02 | 2019-04-03 | Univ Strathclyde | Apparatus for the rehabilitation, assistance and/or augmentation of arm strength in a user |
EP3802813A1 (en) * | 2018-05-29 | 2021-04-14 | Basf Se | Amylase enzymes |
CA3101914A1 (en) | 2018-06-04 | 2019-12-12 | Novozymes A/S | Solid enzymatic article for use in baking |
WO2019238423A1 (en) | 2018-06-12 | 2019-12-19 | Novozymes A/S | Less added sugar in baked products |
CN114929022A (zh) | 2019-12-09 | 2022-08-19 | 诺维信公司 | 烘焙添加剂 |
JP2023547460A (ja) | 2020-11-02 | 2023-11-10 | ノボザイムス アクティーゼルスカブ | ペニシリウム属(penicillum)からの熱安定性amg多様体を有する焼成品及び下焼き品 |
WO2024088550A1 (en) | 2022-10-24 | 2024-05-02 | Novozymes A/S | Baking method for pulse protein fortified bread employing thermostable amyloglucosidase variante (ec 3.2.1.3) |
WO2024088549A1 (en) | 2022-10-24 | 2024-05-02 | Novozymes A/S | Baking method with thermostable amg variant and alpha-amylase |
WO2024118096A1 (en) | 2022-11-30 | 2024-06-06 | Novozymes A/S | Baking at low-ph with thermostable glucoamylase variants |
Family Cites Families (35)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1171374A (en) | 1981-04-13 | 1984-07-24 | Takeda Chemical Industries, Ltd. | Pseudo-aminosugars, their production and use |
DK135983D0 (da) | 1983-03-25 | 1983-03-25 | Novo Industri As | Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse |
DK289083A (da) | 1983-06-23 | 1984-12-24 | Novo Industri As | Lipase, fremgangsmaade til fremstilling deraf og anvendelse deraf |
US4683202A (en) | 1985-03-28 | 1987-07-28 | Cetus Corporation | Process for amplifying nucleic acid sequences |
GB8607679D0 (en) | 1986-03-27 | 1986-04-30 | Winter G P | Recombinant dna product |
JP2660836B2 (ja) * | 1987-07-08 | 1997-10-08 | 株式会社 林原生物化学研究所 | マルトテトラオース生成アミラーゼ活性を有するポリペプチドとその用途 |
US5023094A (en) | 1989-08-10 | 1991-06-11 | Gist-Brocades N.V. | Retarding the firming of bread crumb during storage |
DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
DE4017595A1 (de) | 1990-05-31 | 1991-12-05 | Consortium Elektrochem Ind | Maltopentaose produzierende amylasen |
JP3389666B2 (ja) | 1993-01-29 | 2003-03-24 | 日産自動車株式会社 | エポキシ樹脂系接着性組成物 |
JPH06279746A (ja) | 1993-03-26 | 1994-10-04 | Dainippon Ink & Chem Inc | 磁気記録媒体用結合剤 |
DK114893D0 (pl) | 1993-10-14 | 1993-10-14 | Novo Nordisk As | |
DK131193D0 (pl) | 1993-11-23 | 1993-11-23 | Novo Nordisk As | |
JP3533239B2 (ja) | 1994-03-01 | 2004-05-31 | 株式会社林原生物化学研究所 | マルトヘキサオース・マルトヘプタオース生成アミラーゼとその製造方法並びに用途 |
US6093562A (en) | 1996-02-05 | 2000-07-25 | Novo Nordisk A/S | Amylase variants |
KR100511499B1 (ko) | 1995-02-03 | 2005-12-21 | 노보자임스 에이/에스 | 소정 특성을 가지는 알파-아밀라제 돌연변이체를 디자인하는 방법 |
DK0869167T4 (da) | 1996-12-09 | 2010-03-08 | Novozymes As | Reduktion af phosphor-indeholdende bestanddele i spiseolier; som omfatter en stor mængde ikke-hydrerbart phosphor, ved anvendelse af en phospholipase, en phospholipase fra en trådsvamp, der har en phospholipase A og/eller B aktivitet |
DE69842027D1 (de) | 1997-10-30 | 2011-01-13 | Novozymes As | Mutanten der alpha-amylase |
NZ505820A (en) | 1998-02-27 | 2002-10-25 | Novozymes As | Enzyme variants based on the 3D structure of maltogenic alpha-amylase that have an altered pH optimum, thermostability, specific activity, cleavage pattern and ability to reduce the staling of bread |
BR9909280A (pt) | 1998-04-01 | 2000-11-21 | Danisco | Exoamilases não maltogênicas e sua utilização no retardo de retrogradação de amido |
EP1131416B1 (en) | 1998-11-27 | 2009-09-02 | Novozymes A/S | Lipolytic enzyme variants |
AU3450200A (en) | 1999-03-30 | 2000-10-16 | Danisco A/S | Non-maltogenic exoamylase from (b. clausii) and its use in retarding rerogradation of a starch product |
AU7235901A (en) | 2000-07-06 | 2002-01-21 | Novozymes As | Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes |
ES2613277T3 (es) * | 2001-02-21 | 2017-05-23 | Basf Enzymes Llc | Enzimas que tienen actividad de alfa amilasa y métodos de uso de las mismas. |
US20030134395A1 (en) | 2001-12-19 | 2003-07-17 | Shetty Jayarama K. | Process for hydrolyzing starch without pH adjustment |
PL1654355T3 (pl) | 2003-06-13 | 2010-09-30 | Dupont Nutrition Biosci Aps | Warianty polipeptydów Pseudomonas o aktywności niemaltogennej egzoamylazy i ich zastosowanie do wytwarzania produktów żywnościowych |
ES2313034T3 (es) | 2003-07-07 | 2009-03-01 | Danisco A/S, Danisco Intellectual Capital | Aditivo alimenticio que comprende variantes de exoamilasas no maltogenicas de pseudomonas. |
US8143048B2 (en) | 2003-07-07 | 2012-03-27 | Danisco A/S | Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
US20060008890A1 (en) | 2004-07-07 | 2006-01-12 | Kragh Karsten M | Polypeptide |
US20060073583A1 (en) | 2004-09-22 | 2006-04-06 | Kragh Karsten M | Polypeptide |
US20060018997A1 (en) | 2004-07-07 | 2006-01-26 | Kragh Karsten M | Polypeptide |
US20060008888A1 (en) | 2004-07-07 | 2006-01-12 | Kragh Karsten M | Polypeptide |
EP1769069B1 (en) | 2004-07-07 | 2017-11-15 | DuPont Nutrition Biosciences ApS | Non-maltogenic exoamylase variants |
US8030050B2 (en) | 2005-07-07 | 2011-10-04 | Danisco A/S | Modified amylases from Pseudomonas species |
JP2008544751A (ja) | 2005-07-07 | 2008-12-11 | ダニスコ エイ/エス | Pseudomonassaccharophilia由来の修飾アミラーゼ |
-
2004
- 2004-06-08 PL PL04736335T patent/PL1654355T3/pl unknown
- 2004-06-08 ES ES04736335T patent/ES2342287T3/es not_active Expired - Lifetime
- 2004-06-08 AT AT04736335T patent/ATE465251T1/de not_active IP Right Cessation
- 2004-06-08 DE DE602004026733T patent/DE602004026733D1/de not_active Expired - Lifetime
- 2004-06-08 EP EP04736335A patent/EP1654355B1/en not_active Expired - Lifetime
- 2004-06-08 WO PCT/IB2004/002104 patent/WO2004111217A2/en active Application Filing
- 2004-06-08 DK DK04736335.3T patent/DK1654355T3/da active
- 2004-06-08 EP EP08003612A patent/EP1953223A1/en not_active Withdrawn
- 2004-06-10 US US10/864,874 patent/US7166453B2/en not_active Expired - Fee Related
-
2006
- 2006-12-08 US US11/635,511 patent/US7858352B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
US7166453B2 (en) | 2007-01-23 |
EP1654355B1 (en) | 2010-04-21 |
US7858352B2 (en) | 2010-12-28 |
US20050037391A1 (en) | 2005-02-17 |
EP1654355A2 (en) | 2006-05-10 |
WO2004111217A2 (en) | 2004-12-23 |
US20070072270A1 (en) | 2007-03-29 |
ATE465251T1 (de) | 2010-05-15 |
DK1654355T3 (da) | 2010-08-09 |
ES2342287T3 (es) | 2010-07-05 |
EP1953223A1 (en) | 2008-08-06 |
DE602004026733D1 (de) | 2010-06-02 |
WO2004111217A3 (en) | 2005-03-17 |
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