STABLE ENZYMES BY GLYCATION REDUCTION

The present teachings provide enzymes with improved stability arising from reduced glycation. Glycation reduction can be achieved by a variety of means, including protein engineering, heating to remove background ground starch hydrolytic activity, diafiltration afiltration, and various formulation a...

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Bibliographische Detailangaben
Hauptverfasser:	ORTIZ-JOHNSON, MARILIZ, GEBERT, MARK S, DALE, DOUGLAS A, DALSGAARD, SOREN, GARSKE, ADAM L
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DETERGENT COMPOSITIONS DETERGENTS ENZYMOLOGY FATTY ACIDS THEREFROM METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS RECOVERY OF GLYCEROL RESIN SOAPS SOAP OR SOAP-MAKING SPIRITS USE OF SINGLE SUBSTANCES AS DETERGENTS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present teachings provide enzymes with improved stability arising from reduced glycation. Glycation reduction can be achieved by a variety of means, including protein engineering, heating to remove background ground starch hydrolytic activity, diafiltration afiltration, and various formulation approaches including non-inclusion of problematic sugars, and inclusion of resistant starches.