WO2004111216A2 - Phospholipase variants - Google Patents
Phospholipase variants Download PDFInfo
- Publication number
- WO2004111216A2 WO2004111216A2 PCT/DK2004/000426 DK2004000426W WO2004111216A2 WO 2004111216 A2 WO2004111216 A2 WO 2004111216A2 DK 2004000426 W DK2004000426 W DK 2004000426W WO 2004111216 A2 WO2004111216 A2 WO 2004111216A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- polypeptide
- seq
- phospholipase
- amino acid
- activity
- Prior art date
Links
- 102000015439 Phospholipases Human genes 0.000 title claims abstract description 42
- 108010064785 Phospholipases Proteins 0.000 title claims abstract description 42
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 230000000694 effects Effects 0.000 claims abstract description 25
- 125000003275 alpha amino acid group Chemical group 0.000 claims abstract description 12
- 235000019626 lipase activity Nutrition 0.000 claims abstract description 11
- 229920001184 polypeptide Polymers 0.000 claims description 46
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 46
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 46
- 102220271537 rs200383861 Human genes 0.000 claims description 23
- 235000013351 cheese Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 17
- 102000004882 Lipase Human genes 0.000 claims description 13
- 108090001060 Lipase Proteins 0.000 claims description 13
- 239000004367 Lipase Substances 0.000 claims description 13
- 235000019421 lipase Nutrition 0.000 claims description 13
- 150000001413 amino acids Chemical class 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 102220011160 rs730880501 Human genes 0.000 claims description 7
- 238000012217 deletion Methods 0.000 claims description 6
- 230000037430 deletion Effects 0.000 claims description 6
- 230000004075 alteration Effects 0.000 claims description 4
- 210000004899 c-terminal region Anatomy 0.000 claims description 3
- 102220360655 c.170A>G Human genes 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 102220274708 rs1555866028 Human genes 0.000 claims description 3
- 102200027696 rs587777403 Human genes 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 102000040430 polynucleotide Human genes 0.000 claims description 2
- 108091033319 polynucleotide Proteins 0.000 claims description 2
- 239000002157 polynucleotide Substances 0.000 claims description 2
- 102220079878 rs78870822 Human genes 0.000 claims description 2
- 102200059764 rs28942097 Human genes 0.000 claims 21
- 102220056652 rs397514616 Human genes 0.000 claims 19
- 102220267412 rs1316316435 Human genes 0.000 claims 4
- 102220259319 rs1553651734 Human genes 0.000 claims 2
- 102220645197 Katanin p60 ATPase-containing subunit A-like 1_D62G_mutation Human genes 0.000 claims 1
- 102200033071 rs104894957 Human genes 0.000 claims 1
- 102220288745 rs1554040136 Human genes 0.000 claims 1
- 102200110982 rs28931568 Human genes 0.000 claims 1
- 102220065439 rs370768715 Human genes 0.000 claims 1
- 102220087418 rs864622444 Human genes 0.000 claims 1
- 238000006467 substitution reaction Methods 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract description 16
- 108090000790 Enzymes Proteins 0.000 abstract description 16
- 230000002538 fungal effect Effects 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 150000003626 triacylglycerols Chemical class 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 12
- 230000002366 lipolytic effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- FWMNVWWHGCHHJJ-SKKKGAJSSA-N 4-amino-1-[(2r)-6-amino-2-[[(2r)-2-[[(2r)-2-[[(2r)-2-amino-3-phenylpropanoyl]amino]-3-phenylpropanoyl]amino]-4-methylpentanoyl]amino]hexanoyl]piperidine-4-carboxylic acid Chemical compound C([C@H](C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCCCN)C(=O)N1CCC(N)(CC1)C(O)=O)NC(=O)[C@H](N)CC=1C=CC=CC=1)C1=CC=CC=C1 FWMNVWWHGCHHJJ-SKKKGAJSSA-N 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 241000223221 Fusarium oxysporum Species 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- OVSKIKFHRZPJSS-UHFFFAOYSA-N 2,4-D Chemical compound OC(=O)COC1=CC=C(Cl)C=C1Cl OVSKIKFHRZPJSS-UHFFFAOYSA-N 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 125000000539 amino acid group Chemical group 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 241001375492 Absidia reflexa Species 0.000 description 1
- 241000892910 Aspergillus foetidus Species 0.000 description 1
- 241000228232 Aspergillus tubingensis Species 0.000 description 1
- 125000001433 C-terminal amino-acid group Chemical group 0.000 description 1
- 241000146406 Fusarium heterosporum Species 0.000 description 1
- 241000144128 Lichtheimia corymbifera Species 0.000 description 1
- 108010013563 Lipoprotein Lipase Proteins 0.000 description 1
- 102100022119 Lipoprotein lipase Human genes 0.000 description 1
- 241000228147 Penicillium camemberti Species 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 102100035200 Phospholipase A and acyltransferase 4 Human genes 0.000 description 1
- 241000235403 Rhizomucor miehei Species 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 238000004590 computer program Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 102200128615 rs121908750 Human genes 0.000 description 1
- 102220226502 rs749671520 Human genes 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
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
-
- 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)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
-
- 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)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01032—Phospholipase A1 (3.1.1.32)
Definitions
- the present invention relates to a method of producing a polypeptide by modifying the amino acid sequence of a polypeptide with phospholipase activity, to a polypeptide having 5 phospholipase activity, and to use of the polypeptide in cheese-making.
- Lipolytic enzymes are polypeptides with hydrolytic activity for carboxylic ester bonds, e.g., lipase and/or phospholipase activity.
- the substrate specificity is important for the usefulness of the lipolytic enzyme in various industrial o applications.
- WO 00/32758 discloses lipolytic enzyme variants having altered substrate specificity.
- WO 98/26057 discloses a Fusarium oxysporum phospholipase.
- WO 01/83770 describes lipase variants.
- WO 00/54601 describes a process for producing cheese from cheese milk treated with a phospholipase.
- the inventors have found that when a fungal phospholipase is used in a cheese- making process, too high lipase activity on triglycerides may lead to a cheese product having changed properties in terms of smell and taste, possibly due to the generation of too many free fatty acids. o To overcome this, the inventors have used protein engineering to develop variants of fungal phospholipases. Starting from a parent phospholipase, they have modified the amino acid sequence to arrive at variants which have phospholipase activity (generally, at roughly the same level as the parent enzyme) and have a lower lipase activity on triglycerides than the parent enzyme. Thus, starting from a parent fungal phospholipase (a polypeptide with 5 phospholipase activity), the inventors have found that the ratio of lipase/phospholipase activity can be decreased by substituting a particular amino acid residue.
- the variants are useful in the production of cheese, e.g. in a process or method as described in WO 00/54601 , and they result in an increased yield and at the same time avoid the changes in taste and smell, which may result from the generation of too many free fatty o acids.
- the invention provides a polypeptide which: a) has phospholipase activity, b) has an amino acid sequence which is at least 50 % identical to SEQ ID NO: 1 , and c) has one or more of the following amino acids at a position corresponding to SEQ ID NO: 1 : D62Q/E/F/W/V/P/L/G; V60R/S/K; S85Y/T; G91 R/E; R125K; V203T; V228A; T231R; N233R; L259R/V/P; a deletion D266*; and/or L269A.
- the invention also provides a method of producing a polypeptide, comprising: a) selecting a first (parent) polypeptide which has phospholipase activity and has an amino acid sequence which is at least 50 % identical to SEQ NO: 1 , b) modifying the amino acid sequence by substituting one or more amino acids at a position corresponding to SEQ ID NO: 1 : D62Q/E/F/W/V/P/L/G; V60R/S/K; S85Y/T; G91R/E; V203T; V228A; T231 R; N233R; L259R/V/P; a deletion D266*; and/or L269A, and c) preparing a second (modified) polypeptide having the modified amino acid sequence.
- the parent polypeptide may also have lipase activity, and the method may further comprise testing the lipase and phospholipase activities of the two polypeptides and selecting a modified polypeptide having a lower lipase/phospholipase ratio than the parent polypeptide.
- the invention provides a polynucleotide encoding the polypeptide and a method for producing cheese, comprising the steps of: a) treating cheese milk or a fraction of the cheese milk with the polypeptide; and b) producing cheese from the cheese milk during or after step a).
- Figure 1 shows an alignment of amino acid sequences of known fungal lipolytic enzymes SEQ ID NO: 1 to 14, as follows:
- polypeptide of the invention may be derived from a parent polypeptide with phospholipase activity, particularly a phospholipase A1 , classified as EC 3.1.1.32 according to
- Enzyme Nomenclature (available at http://www.chem.qmw.ac.uk/iubmb/enzyme). It may be a naturally occurring fungal enzyme with phospholipase activity, e.g. one of SEQ ID NO: 2-14, particularly a phospholipase from Fusarium oxysporum which is described in WO 98/26057.
- the parent may be a fungal lipolytic enzyme variant with phospholipase activity as disclosed in WO 00/32758, e.g. a variant of SEQ ID NO: 1 as described in Example 5 of WO io 00/32758.
- Lipase activity is measured by the SLU method described in WO 0032758, and the lipase activity of the pure protein is expressed as SLU per unit of A280 (Absorption at 280 nm).
- Phospholipase activity is measured by incubating 0.025-0.07 mg enzyme protein (e.g. is 0.05 mg) with cream (standardized to 25 % fat by mixing with skimmed milk) at 35 C for 1.5 hr without shaking and measuring phospholipid depletion (by lipid extraction and HPLC analysis).
- Phospholipase activity is expressed as % PL depletion.
- the variant polypeptides of the invention typically show 15-75 % PL depletion by this method.
- the lipase activity is typically below 1000 SLU/A280, particularly below 500, below 20 250, below 100 or below 25.
- the PL/lipase ratio is typically above 0.05, particularly above 0.1 , above 0.2, above 0.3, above 1 , above 2 or above 3.
- the phospholipase activity can also be determined by known methods, e.g. as described in WO 0032758, by HPLC or by phospholipid depletion in cream.
- the parent and the modified 25 polypeptide may have a phospholipase activity of at least 0.25 nmol/min at enzyme dose 60 ⁇ g and 25°C; e.g. at least 0.40 nmol/min, at least 0.75 nmol/min, at least 1.0 nmol/min, at least 1.25 nmol/min, or at least 1.5 nmol/min.
- the modified polypeptide has one or more of the following amino acids at a position so corresponding to the following in SEQ ID NO: 1: D62Q/E/F/W/V/P/L/G; V60R/S/K; R84G/S; S85Y/T; G91 R/E; R125K; V203T; V228A; T231R; N233R; L259R/V/P; a deletion D266*; and/or L269A.
- Corresponding positions in SEQ ID NO: 2-14 are defined by the alignment shown in Figure 1, e.g. position I83 of SEQ ID NO: 2.
- Corresponding positions in other sequences may be found by an alignment as described below.
- the polypeptide of the invention may further have one or more of the following amino acids at a position corresponding to the following in SEQ ID NO: 1 :
- N- and/or C-terminus may be extended, e.g. as described in WO 9704079.
- the C-terminal may be extended by adding residues after position 269, e.g. addition of AGGFS or
- N-terminal may br extended by the addition of amino acid residues such as SPIRR. Such C- or N-terminal extensions should not be considered, when calculating the amino acid identity with SEQ ID NO: 1.
- Sequences derived from SEQ ID NO: 2 may be C-terminal processed (e.g. during expression in A. oryzae), e.g. with positions 272, 273, 274 or 286 of SEQ ID NO 2 as the C- terminal residue.
- the parent and modified polypeptides may be tested for lipase and phospholipase activity, and a variant polypeptide may be selected which has phospholipase activity and a lipase/phospholipase ratio which is lower than the parent polypeptide.
- Lipase activity can be determined by known methods using a triglyceride as substrate, e.g. as described in WO 20140060600A1
- a triglyceride as substrate
- amino acid identity and alignment may be suitably determined by means of computer programs known in the art, such as GAP provided in the GCG program package (Program Manual for the Wisconsin Package, Version 8, August 1994, Genetics Computer Group, 575 Science Drive, Madison, Wisconsin, USA 53711) (Needleman, S. B. and Wunsch, CD., (1970), Journal of Molecular Biology, 48, 443-45), using GAP with the following settings for polypeptide sequence comparison: GAP creation penalty of 3.0 and GAP extension penalty of 0.1.
- the variant polypeptide has an amino acid identity to SEQ ID NO: 1 which is at least 50%, particularly at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or at least 98%.
- the sequence of interest is aligned to the sequences shown in Figure 1.
- the new sequence is aligned to the present alignment in Fig. 1 by using the GAP alignment to the most homologous sequence found by the GAP program.
- GAP is provided in the GCG program package (Program Manual for the Wisconsin Package, Version 8, August 1994, Genetics Computer Group, 575 Science Drive, Madison, Wisconsin, USA 53711) (Needleman, S.B. and Wunsch, CD., (1970), Journal of Molecular Biology, 48, 443-45).
- the following settings are used for polypeptide sequence comparison: GAP creation penalty of 3.0 and GAP extension penalty of 0.1.
- Example 1 Construction of variants having a increased phospholipase/lipase activity ratio compared to the parent enzyme.
- each of the above variant polypeptides showed a phospholipase depletion of 15-75 se activity below 250 SLU/A280 and a PL/lipase activity above 0.1.
- a number of prior-art variants described in Example 5 of WO 0032758 were measured and were found to have a PL/lipase ratio below 0.05.
- Example 1 The following variant polypeptides from Example 1 were evaluated in a method of producing cheese with the addition of a phospholipase. The controls were without phospholipase addition.
- the method was a bench top cheese yield evaluation test and was performed as described below.
- curd pH ⁇ 5.25 - 5.3 drain all whey and flood curd w/ D.I. water at 57 0 C for 5 min. Stretch the curd by hand for ⁇ 1min in 59 0 C water, then place the curd in ice water for 15 min and dry blot. Record weight of curd and refrigerate until further analysis.
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/561,484 US20060251763A1 (en) | 2003-06-19 | 2004-06-18 | Phospholipase variants |
EP04738924A EP1639102A2 (en) | 2003-06-19 | 2004-06-18 | Phospholipase variants |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US47964703P | 2003-06-19 | 2003-06-19 | |
US60/479,647 | 2003-06-19 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2004111216A2 true WO2004111216A2 (en) | 2004-12-23 |
WO2004111216A3 WO2004111216A3 (en) | 2005-02-24 |
Family
ID=33551895
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/DK2004/000426 WO2004111216A2 (en) | 2003-06-19 | 2004-06-18 | Phospholipase variants |
Country Status (3)
Country | Link |
---|---|
US (1) | US20060251763A1 (en) |
EP (1) | EP1639102A2 (en) |
WO (1) | WO2004111216A2 (en) |
Cited By (17)
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---|---|---|---|---|
WO2005087918A3 (en) * | 2004-03-12 | 2006-04-06 | Danisco | Fungal lipolytic enzymes |
WO2006136159A2 (en) * | 2005-06-24 | 2006-12-28 | Novozymes A/S | Lipases for pharmaceutical use |
EP1752533A1 (en) * | 2005-08-12 | 2007-02-14 | Institut National de la Recherche Agronomique | Fusion proteins between plant cell-wall degrading enzymes, and their uses |
WO2008021761A2 (en) | 2006-08-11 | 2008-02-21 | Novozymes Biologicals, Inc. | Bacteria cultures and compositions comprising bacteria cultures |
WO2008040466A1 (en) | 2006-10-02 | 2008-04-10 | Ab Enzymes Gmbh | Clonation, expression and use of acid phospholipases |
WO2008118749A2 (en) | 2007-03-23 | 2008-10-02 | Novozymes Biologicals, Inc. | Preventing and reducing biofilm formation and planktonic proliferation |
EP2149786A1 (en) | 2008-08-01 | 2010-02-03 | Unilever PLC | Improvements relating to detergent analysis |
EP2202290A1 (en) | 2008-12-23 | 2010-06-30 | Unilever PLC | A flowable laundry composition and packaging therefor |
EP2261328A1 (en) | 2006-12-21 | 2010-12-15 | Novozymes A/S | Lipase variants for pharmaceutical use |
DE212009000119U1 (en) | 2008-09-12 | 2011-12-30 | Unilever N.V. | Dispenser and pretreatment agent for viscous liquids |
WO2012010406A1 (en) | 2010-07-22 | 2012-01-26 | Unilever Plc | Combinations of rhamnolipids and enzymes for improved cleaning |
WO2012038144A1 (en) | 2010-09-20 | 2012-03-29 | Unilever Plc | Fabric treatment compositions comprising target benefit agents |
US8202715B2 (en) | 2006-10-02 | 2012-06-19 | Ab Enzymes Gmbh | Cloning, expression and use of acid lysophospholipases |
WO2012112718A1 (en) | 2011-02-15 | 2012-08-23 | Novozymes Biologicals, Inc. | Mitigation of odor in cleaning machines and cleaning processes |
WO2014198840A1 (en) | 2013-06-12 | 2014-12-18 | Earth Alive Clean Technologies Inc. | Dust suppressant |
EP3211074A3 (en) * | 2012-02-03 | 2017-10-04 | Novozymes A/S | Lipase variants and polynucleotides encoding same |
WO2023225459A2 (en) | 2022-05-14 | 2023-11-23 | Novozymes A/S | Compositions and methods for preventing, treating, supressing and/or eliminating phytopathogenic infestations and infections |
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Publication number | Priority date | Publication date | Assignee | Title |
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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 |
DE69904941T3 (en) | 1998-07-21 | 2008-01-31 | Danisco A/S | FOOD |
ES2284897T3 (en) | 2001-05-18 | 2007-11-16 | Danisco A/S | PROCEDURE FOR THE PREPARATION OF A MASS WITH AN ENZYME. |
MXPA05007654A (en) | 2003-01-17 | 2005-09-30 | Danisco | Method. |
US20050196766A1 (en) | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
AU2005264077B2 (en) | 2004-07-16 | 2011-06-02 | Dupont Nutrition Biosciences Aps | Lipolytic enzyme uses thereof in the food industry |
DK2405007T5 (en) | 2007-01-25 | 2014-06-23 | Dupont Nutrition Biosci Aps | Preparation of a Lipid Acyltransferase from Transformed Bacillus Licheniformis Cells |
CN107988181A (en) * | 2012-04-02 | 2018-05-04 | 诺维信公司 | Lipase Variant and the polynucleotides for encoding it |
Citations (5)
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WO1995022615A1 (en) * | 1994-02-22 | 1995-08-24 | Novo Nordisk A/S | A method of preparing a variant of a lipolytic enzyme |
WO2000032758A1 (en) * | 1998-11-27 | 2000-06-08 | Novozymes A/S | Lipolytic enzyme variants |
WO2000054601A1 (en) * | 1999-03-16 | 2000-09-21 | Novozymes A/S | Process for producing cheese |
WO2001083770A2 (en) * | 2000-04-28 | 2001-11-08 | Novozymes A/S | Lipolytic enzyme variant |
WO2002055679A2 (en) * | 2001-01-10 | 2002-07-18 | Novozymes A/S | Thermostable lipolytic enzyme variant |
-
2004
- 2004-06-18 US US10/561,484 patent/US20060251763A1/en not_active Abandoned
- 2004-06-18 EP EP04738924A patent/EP1639102A2/en not_active Withdrawn
- 2004-06-18 WO PCT/DK2004/000426 patent/WO2004111216A2/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1995022615A1 (en) * | 1994-02-22 | 1995-08-24 | Novo Nordisk A/S | A method of preparing a variant of a lipolytic enzyme |
WO2000032758A1 (en) * | 1998-11-27 | 2000-06-08 | Novozymes A/S | Lipolytic enzyme variants |
WO2000054601A1 (en) * | 1999-03-16 | 2000-09-21 | Novozymes A/S | Process for producing cheese |
WO2001083770A2 (en) * | 2000-04-28 | 2001-11-08 | Novozymes A/S | Lipolytic enzyme variant |
WO2002055679A2 (en) * | 2001-01-10 | 2002-07-18 | Novozymes A/S | Thermostable lipolytic enzyme variant |
Cited By (36)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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EP1639102A2 (en) | 2006-03-29 |
WO2004111216A3 (en) | 2005-02-24 |
US20060251763A1 (en) | 2006-11-09 |
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