LIPOLYTIC ENZYME VARIANTS
The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1 or SEQ ID NO: 6, wherein the polypeptide comprises an amino ac...
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| creator | CARR NEIL DE JONG RENE TEUNISSEN ALOYSIUS WIHELMUS RUDOLPHUS HUBERTUS PUTSEYS JOKE ANNELEEN |
| description | The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1 or SEQ ID NO: 6, wherein the polypeptide comprises an amino acid substitution at position 295 and at least one further amino acid substitution at position 113, 121, 179 and / or 284, wherein the positions are defined with reference to SEQ ID NO: 1 or SEQ ID NO: 6. The invention further relates to a process for preparing a dough wherein a polypeptide as disclosed herein is used and baked product prepared from the dough.
本发明涉及一种具有脂肪酶活性的变异多肽，其中所述多肽可为这样的多肽，所述多肽具有的氨基酸序列与SEQ ID NO:1或SEQ ID NO:6的成熟氨基酸序列具有至少70％同一性，其中所述多肽包含在295位处的氨基酸取代和在113、121、179和/或284位处的至少一个另外的氨基酸取代，其中所述位置是参照SEQ ID NO:1或SEQ ID NO:6定义的。本发明还涉及一种制备面团的方法，其中使用了如本文所公开的多肽，并且涉及由所述面团制备的烘焙产品。 |
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本发明涉及一种具有脂肪酶活性的变异多肽，其中所述多肽可为这样的多肽，所述多肽具有的氨基酸序列与SEQ ID NO:1或SEQ ID NO:6的成熟氨基酸序列具有至少70％同一性，其中所述多肽包含在295位处的氨基酸取代和在113、121、179和/或284位处的至少一个另外的氨基酸取代，其中所述位置是参照SEQ ID NO:1或SEQ ID NO:6定义的。本发明还涉及一种制备面团的方法，其中使用了如本文所公开的多肽，并且涉及由所述面团制备的烘焙产品。</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; EDIBLE DOUGHS ; ENZYMOLOGY ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION THEREOF ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WINE</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210129&DB=EPODOC&CC=CN&NR=112292037A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210129&DB=EPODOC&CC=CN&NR=112292037A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CARR NEIL</creatorcontrib><creatorcontrib>DE JONG RENE</creatorcontrib><creatorcontrib>TEUNISSEN ALOYSIUS WIHELMUS RUDOLPHUS HUBERTUS</creatorcontrib><creatorcontrib>PUTSEYS JOKE ANNELEEN</creatorcontrib><title>LIPOLYTIC ENZYME VARIANTS</title><description>The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1 or SEQ ID NO: 6, wherein the polypeptide comprises an amino acid substitution at position 295 and at least one further amino acid substitution at position 113, 121, 179 and / or 284, wherein the positions are defined with reference to SEQ ID NO: 1 or SEQ ID NO: 6. The invention further relates to a process for preparing a dough wherein a polypeptide as disclosed herein is used and baked product prepared from the dough.
本发明涉及一种具有脂肪酶活性的变异多肽，其中所述多肽可为这样的多肽，所述多肽具有的氨基酸序列与SEQ ID NO:1或SEQ ID NO:6的成熟氨基酸序列具有至少70％同一性，其中所述多肽包含在295位处的氨基酸取代和在113、121、179和/或284位处的至少一个另外的氨基酸取代，其中所述位置是参照SEQ ID NO:1或SEQ ID NO:6定义的。本发明还涉及一种制备面团的方法，其中使用了如本文所公开的多肽，并且涉及由所述面团制备的烘焙产品。</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMOLOGY</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION THEREOF</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD08Qzw94kM8XRWcPWLivR1VQhzDPJ09AsJ5mFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoZGRpZGBsbmjsbEqAEAK5kgLw</recordid><startdate>20210129</startdate><enddate>20210129</enddate><creator>CARR NEIL</creator><creator>DE JONG RENE</creator><creator>TEUNISSEN ALOYSIUS WIHELMUS RUDOLPHUS HUBERTUS</creator><creator>PUTSEYS JOKE ANNELEEN</creator><scope>EVB</scope></search><sort><creationdate>20210129</creationdate><title>LIPOLYTIC ENZYME VARIANTS</title><author>CARR NEIL ; DE JONG RENE ; TEUNISSEN ALOYSIUS WIHELMUS RUDOLPHUS HUBERTUS ; PUTSEYS JOKE ANNELEEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112292037A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>EDIBLE DOUGHS</topic><topic>ENZYMOLOGY</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION THEREOF</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>CARR NEIL</creatorcontrib><creatorcontrib>DE JONG RENE</creatorcontrib><creatorcontrib>TEUNISSEN ALOYSIUS WIHELMUS RUDOLPHUS HUBERTUS</creatorcontrib><creatorcontrib>PUTSEYS JOKE ANNELEEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CARR NEIL</au><au>DE JONG RENE</au><au>TEUNISSEN ALOYSIUS WIHELMUS RUDOLPHUS HUBERTUS</au><au>PUTSEYS JOKE ANNELEEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LIPOLYTIC ENZYME VARIANTS</title><date>2021-01-29</date><risdate>2021</risdate><abstract>The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1 or SEQ ID NO: 6, wherein the polypeptide comprises an amino acid substitution at position 295 and at least one further amino acid substitution at position 113, 121, 179 and / or 284, wherein the positions are defined with reference to SEQ ID NO: 1 or SEQ ID NO: 6. The invention further relates to a process for preparing a dough wherein a polypeptide as disclosed herein is used and baked product prepared from the dough.
本发明涉及一种具有脂肪酶活性的变异多肽，其中所述多肽可为这样的多肽，所述多肽具有的氨基酸序列与SEQ ID NO:1或SEQ ID NO:6的成熟氨基酸序列具有至少70％同一性，其中所述多肽包含在295位处的氨基酸取代和在113、121、179和/或284位处的至少一个另外的氨基酸取代，其中所述位置是参照SEQ ID NO:1或SEQ ID NO:6定义的。本发明还涉及一种制备面团的方法，其中使用了如本文所公开的多肽，并且涉及由所述面团制备的烘焙产品。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE |
| title | LIPOLYTIC ENZYME VARIANTS |
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