습식 제분에서의 GH5 및 GH30

본 출원은 습식 제분 공정에서 옥수수 낟알로부터 전체 전분 수율 및/또는 글루텐 수율을 개선하는 방법을 제공하며, 이 방법은 옥수수 낟알 또는 옥수수 낟알 분획을 하나 이상의 가수분해 효소의 유효량를 포함하는 효소 조성물과 혼합하는 단계를 포함하고, 상기 가수분해 효소 중 적어도 하나는 GH30 폴리펩타이드, GH5 폴리펩타이드 또는 이의 조합으로 구성되는 군으로부터 선택된다. The instant application provides methods to improve the total starch yield and/or glute...

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Hauptverfasser:	AKERMAN MICHAEL JOHN, PALMEN LORENA GONZALEZ, GIBBONS THOMAS PATRICK, NYMAND GRARUP SOEREN, VIDAL BERNARDO, KROGH KRISTIAN BERTEL ROMER M, CAO YI, LAVIGNE JAMES, SHOUP MADELYN MALLISON, JENSEN KENNETH, LI WEI, SHEN XINYU, ZHANG YU
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Sprache:	kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY ORGANIC MACROMOLECULAR COMPOUNDS PEPTIDES POLYSACCHARIDES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP VINEGAR WINE
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creator	AKERMAN MICHAEL JOHN PALMEN LORENA GONZALEZ GIBBONS THOMAS PATRICK NYMAND GRARUP SOEREN VIDAL BERNARDO KROGH KRISTIAN BERTEL ROMER M CAO YI LAVIGNE JAMES SHOUP MADELYN MALLISON JENSEN KENNETH LI WEI SHEN XINYU ZHANG YU
description	본 출원은 습식 제분 공정에서 옥수수 낟알로부터 전체 전분 수율 및/또는 글루텐 수율을 개선하는 방법을 제공하며, 이 방법은 옥수수 낟알 또는 옥수수 낟알 분획을 하나 이상의 가수분해 효소의 유효량를 포함하는 효소 조성물과 혼합하는 단계를 포함하고, 상기 가수분해 효소 중 적어도 하나는 GH30 폴리펩타이드, GH5 폴리펩타이드 또는 이의 조합으로 구성되는 군으로부터 선택된다. The instant application provides methods to improve the total starch yield and/or gluten yield from corn kernels in a wet milling process, the method comprising admixing corn kernels or a fraction of the corn kernels with an enzyme composition comprising an effective amount of one or more hydrolytic enzymes, wherein at least one of said hydrolytic enzymes is selected from the group consisting of a GH30 polypeptide, a GH5 polypeptide or a combination thereof.
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fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20200035060A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20200035060A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20200035060A3</originalsourceid><addsrcrecordid>eNrjZFB-07X1TfdchTcL5rze1vJm-oQ3LXPezJ2h4O5hqvB6Qz-QNjbgYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBkYGBgbGpgZmBo7GxKkCACiSLPY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>습식 제분에서의 GH5 및 GH30</title><source>esp@cenet</source><creator>AKERMAN MICHAEL JOHN ; PALMEN LORENA GONZALEZ ; GIBBONS THOMAS PATRICK ; NYMAND GRARUP SOEREN ; VIDAL BERNARDO ; KROGH KRISTIAN BERTEL ROMER M ; CAO YI ; LAVIGNE JAMES ; SHOUP MADELYN MALLISON ; JENSEN KENNETH ; LI WEI ; SHEN XINYU ; ZHANG YU</creator><creatorcontrib>AKERMAN MICHAEL JOHN ; PALMEN LORENA GONZALEZ ; GIBBONS THOMAS PATRICK ; NYMAND GRARUP SOEREN ; VIDAL BERNARDO ; KROGH KRISTIAN BERTEL ROMER M ; CAO YI ; LAVIGNE JAMES ; SHOUP MADELYN MALLISON ; JENSEN KENNETH ; LI WEI ; SHEN XINYU ; ZHANG YU</creatorcontrib><description>본 출원은 습식 제분 공정에서 옥수수 낟알로부터 전체 전분 수율 및/또는 글루텐 수율을 개선하는 방법을 제공하며, 이 방법은 옥수수 낟알 또는 옥수수 낟알 분획을 하나 이상의 가수분해 효소의 유효량를 포함하는 효소 조성물과 혼합하는 단계를 포함하고, 상기 가수분해 효소 중 적어도 하나는 GH30 폴리펩타이드, GH5 폴리펩타이드 또는 이의 조합으로 구성되는 군으로부터 선택된다. The instant application provides methods to improve the total starch yield and/or gluten yield from corn kernels in a wet milling process, the method comprising admixing corn kernels or a fraction of the corn kernels with an enzyme composition comprising an effective amount of one or more hydrolytic enzymes, wherein at least one of said hydrolytic enzymes is selected from the group consisting of a GH30 polypeptide, a GH5 polypeptide or a combination thereof.</description><language>kor</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS BASED THEREON ; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS ; DERIVATIVES THEREOF ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; ORGANIC CHEMISTRY ; ORGANIC MACROMOLECULAR COMPOUNDS ; PEPTIDES ; POLYSACCHARIDES ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; VINEGAR ; WINE</subject><creationdate>2020</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=20200401&DB=EPODOC&CC=KR&NR=20200035060A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200401&DB=EPODOC&CC=KR&NR=20200035060A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AKERMAN MICHAEL JOHN</creatorcontrib><creatorcontrib>PALMEN LORENA GONZALEZ</creatorcontrib><creatorcontrib>GIBBONS THOMAS PATRICK</creatorcontrib><creatorcontrib>NYMAND GRARUP SOEREN</creatorcontrib><creatorcontrib>VIDAL BERNARDO</creatorcontrib><creatorcontrib>KROGH KRISTIAN BERTEL ROMER M</creatorcontrib><creatorcontrib>CAO YI</creatorcontrib><creatorcontrib>LAVIGNE JAMES</creatorcontrib><creatorcontrib>SHOUP MADELYN MALLISON</creatorcontrib><creatorcontrib>JENSEN KENNETH</creatorcontrib><creatorcontrib>LI WEI</creatorcontrib><creatorcontrib>SHEN XINYU</creatorcontrib><creatorcontrib>ZHANG YU</creatorcontrib><title>습식 제분에서의 GH5 및 GH30</title><description>본 출원은 습식 제분 공정에서 옥수수 낟알로부터 전체 전분 수율 및/또는 글루텐 수율을 개선하는 방법을 제공하며, 이 방법은 옥수수 낟알 또는 옥수수 낟알 분획을 하나 이상의 가수분해 효소의 유효량를 포함하는 효소 조성물과 혼합하는 단계를 포함하고, 상기 가수분해 효소 중 적어도 하나는 GH30 폴리펩타이드, GH5 폴리펩타이드 또는 이의 조합으로 구성되는 군으로부터 선택된다. The instant application provides methods to improve the total starch yield and/or gluten yield from corn kernels in a wet milling process, the method comprising admixing corn kernels or a fraction of the corn kernels with an enzyme composition comprising an effective amount of one or more hydrolytic enzymes, wherein at least one of said hydrolytic enzymes is selected from the group consisting of a GH30 polypeptide, a GH5 polypeptide or a combination thereof.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS</subject><subject>DERIVATIVES THEREOF</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC CHEMISTRY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>PEPTIDES</subject><subject>POLYSACCHARIDES</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFB-07X1TfdchTcL5rze1vJm-oQ3LXPezJ2h4O5hqvB6Qz-QNjbgYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBkYGBgbGpgZmBo7GxKkCACiSLPY</recordid><startdate>20200401</startdate><enddate>20200401</enddate><creator>AKERMAN MICHAEL JOHN</creator><creator>PALMEN LORENA GONZALEZ</creator><creator>GIBBONS THOMAS PATRICK</creator><creator>NYMAND GRARUP SOEREN</creator><creator>VIDAL BERNARDO</creator><creator>KROGH KRISTIAN BERTEL ROMER M</creator><creator>CAO YI</creator><creator>LAVIGNE JAMES</creator><creator>SHOUP MADELYN MALLISON</creator><creator>JENSEN KENNETH</creator><creator>LI WEI</creator><creator>SHEN XINYU</creator><creator>ZHANG YU</creator><scope>EVB</scope></search><sort><creationdate>20200401</creationdate><title>습식 제분에서의 GH5 및 GH30</title><author>AKERMAN MICHAEL JOHN ; PALMEN LORENA GONZALEZ ; GIBBONS THOMAS PATRICK ; NYMAND GRARUP SOEREN ; VIDAL BERNARDO ; KROGH KRISTIAN BERTEL ROMER M ; CAO YI ; LAVIGNE JAMES ; SHOUP MADELYN MALLISON ; JENSEN KENNETH ; LI WEI ; SHEN XINYU ; ZHANG YU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20200035060A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>kor</language><creationdate>2020</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS</topic><topic>DERIVATIVES THEREOF</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC CHEMISTRY</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>PEPTIDES</topic><topic>POLYSACCHARIDES</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>AKERMAN MICHAEL JOHN</creatorcontrib><creatorcontrib>PALMEN LORENA GONZALEZ</creatorcontrib><creatorcontrib>GIBBONS THOMAS PATRICK</creatorcontrib><creatorcontrib>NYMAND GRARUP SOEREN</creatorcontrib><creatorcontrib>VIDAL BERNARDO</creatorcontrib><creatorcontrib>KROGH KRISTIAN BERTEL ROMER M</creatorcontrib><creatorcontrib>CAO YI</creatorcontrib><creatorcontrib>LAVIGNE JAMES</creatorcontrib><creatorcontrib>SHOUP MADELYN MALLISON</creatorcontrib><creatorcontrib>JENSEN KENNETH</creatorcontrib><creatorcontrib>LI WEI</creatorcontrib><creatorcontrib>SHEN XINYU</creatorcontrib><creatorcontrib>ZHANG YU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>AKERMAN MICHAEL JOHN</au><au>PALMEN LORENA GONZALEZ</au><au>GIBBONS THOMAS PATRICK</au><au>NYMAND GRARUP SOEREN</au><au>VIDAL BERNARDO</au><au>KROGH KRISTIAN BERTEL ROMER M</au><au>CAO YI</au><au>LAVIGNE JAMES</au><au>SHOUP MADELYN MALLISON</au><au>JENSEN KENNETH</au><au>LI WEI</au><au>SHEN XINYU</au><au>ZHANG YU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>습식 제분에서의 GH5 및 GH30</title><date>2020-04-01</date><risdate>2020</risdate><abstract>본 출원은 습식 제분 공정에서 옥수수 낟알로부터 전체 전분 수율 및/또는 글루텐 수율을 개선하는 방법을 제공하며, 이 방법은 옥수수 낟알 또는 옥수수 낟알 분획을 하나 이상의 가수분해 효소의 유효량를 포함하는 효소 조성물과 혼합하는 단계를 포함하고, 상기 가수분해 효소 중 적어도 하나는 GH30 폴리펩타이드, GH5 폴리펩타이드 또는 이의 조합으로 구성되는 군으로부터 선택된다. The instant application provides methods to improve the total starch yield and/or gluten yield from corn kernels in a wet milling process, the method comprising admixing corn kernels or a fraction of the corn kernels with an enzyme composition comprising an effective amount of one or more hydrolytic enzymes, wherein at least one of said hydrolytic enzymes is selected from the group consisting of a GH30 polypeptide, a GH5 polypeptide or a combination thereof.</abstract><oa>free_for_read</oa></addata></record>
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subjects	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY ORGANIC MACROMOLECULAR COMPOUNDS PEPTIDES POLYSACCHARIDES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP VINEGAR WINE
title	습식 제분에서의 GH5 및 GH30
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-21T19%3A39%3A53IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=AKERMAN%20MICHAEL%20JOHN&rft.date=2020-04-01&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20200035060A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true