ALPHA-AMYLASE VARIANTS
A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue. Such a variant polypeptide may be used in the...
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| creator | ABBAS, HANNA ELISABET VAN RIJ, EVERT TJEERD DE JONG, RENÉ MARCEL |
| description | A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue. Such a variant polypeptide may be used in the preparation of a baked product. |
| format | Patent |
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Such a variant polypeptide may be used in the preparation of a baked product.</description><language>eng ; fre ; ger</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; CANDLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DETERGENT COMPOSITIONS ; DETERGENTS ; EDIBLE DOUGHS ; ENZYMES ; ENZYMOLOGY ; FATTY ACIDS THEREFROM ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION THEREOF ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; RECOVERY OF GLYCEROL ; RESIN SOAPS ; SOAP OR SOAP-MAKING ; SPIRITS ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; USE OF SINGLE SUBSTANCES AS DETERGENTS ; VINEGAR ; WINE</subject><creationdate>2016</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=20160106&DB=EPODOC&CC=EP&NR=2961839A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160106&DB=EPODOC&CC=EP&NR=2961839A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ABBAS, HANNA ELISABET</creatorcontrib><creatorcontrib>VAN RIJ, EVERT TJEERD</creatorcontrib><creatorcontrib>DE JONG, RENÉ MARCEL</creatorcontrib><title>ALPHA-AMYLASE VARIANTS</title><description>A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue. Such a variant polypeptide may be used in the preparation of a baked product.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DETERGENT COMPOSITIONS</subject><subject>DETERGENTS</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMES</subject><subject>ENZYMOLOGY</subject><subject>FATTY ACIDS THEREFROM</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>RECOVERY OF GLYCEROL</subject><subject>RESIN SOAPS</subject><subject>SOAP OR SOAP-MAKING</subject><subject>SPIRITS</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>USE OF SINGLE SUBSTANCES AS DETERGENTS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBz9AnwcNR19I30cQx2VQhzDPJ09AsJ5mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8a4BRpZmhhbGlo6GxkQoAQB72B7Y</recordid><startdate>20160106</startdate><enddate>20160106</enddate><creator>ABBAS, HANNA ELISABET</creator><creator>VAN RIJ, EVERT TJEERD</creator><creator>DE JONG, RENÉ MARCEL</creator><scope>EVB</scope></search><sort><creationdate>20160106</creationdate><title>ALPHA-AMYLASE VARIANTS</title><author>ABBAS, HANNA ELISABET ; VAN RIJ, EVERT TJEERD ; DE JONG, RENÉ MARCEL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2961839A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2016</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DETERGENT COMPOSITIONS</topic><topic>DETERGENTS</topic><topic>EDIBLE DOUGHS</topic><topic>ENZYMES</topic><topic>ENZYMOLOGY</topic><topic>FATTY ACIDS THEREFROM</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>RECOVERY OF GLYCEROL</topic><topic>RESIN SOAPS</topic><topic>SOAP OR SOAP-MAKING</topic><topic>SPIRITS</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>USE OF SINGLE SUBSTANCES AS DETERGENTS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ABBAS, HANNA ELISABET</creatorcontrib><creatorcontrib>VAN RIJ, EVERT TJEERD</creatorcontrib><creatorcontrib>DE JONG, RENÉ MARCEL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ABBAS, HANNA ELISABET</au><au>VAN RIJ, EVERT TJEERD</au><au>DE JONG, RENÉ MARCEL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ALPHA-AMYLASE VARIANTS</title><date>2016-01-06</date><risdate>2016</risdate><abstract>A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue. Such a variant polypeptide may be used in the preparation of a baked product.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DETERGENT COMPOSITIONS DETERGENTS EDIBLE DOUGHS ENZYMES ENZYMOLOGY FATTY ACIDS THEREFROM HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS RECOVERY OF GLYCEROL RESIN SOAPS SOAP OR SOAP-MAKING SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS USE OF SINGLE SUBSTANCES AS DETERGENTS VINEGAR WINE |
| title | ALPHA-AMYLASE VARIANTS |
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