Variant maltogenic alpha-amylase
The present invention relates to a variant polypeptide having maltogenic alpha-amylase activity wherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino acid substitution F188L/I, S200N, and D261G, and optionally a...
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| creator | Teunissen, Aloysius Wilhelmus Rudolphus Hubertus Godefrooij, Jeroen De Jong, René Marcel Stolze-Lagerweij, Helma Arina Putseys, Joke Anneleen |
| description | The present invention relates to a variant polypeptide having maltogenic alpha-amylase activity wherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino acid substitution F188L/I, S200N, and D261G, and optionally a further amino acid substitution T288P, wherein the amino acid substitutions are determined with reference to SEQ ID NO: 1, and wherein the polypeptide has an amino acid sequence which has at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or at least 99% identity to the amino acid sequence of SEQ ID NO: 1. The invention also relates to a process for the preparation of a dough or a baked product wherein the variant polypeptide is used. |
| format | Patent |
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The invention also relates to a process for the preparation of a dough or a baked product wherein the variant polypeptide is used.</description><language>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>2024</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=20240402&DB=EPODOC&CC=US&NR=11944104B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240402&DB=EPODOC&CC=US&NR=11944104B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Teunissen, Aloysius Wilhelmus Rudolphus Hubertus</creatorcontrib><creatorcontrib>Godefrooij, Jeroen</creatorcontrib><creatorcontrib>De Jong, René Marcel</creatorcontrib><creatorcontrib>Stolze-Lagerweij, Helma Arina</creatorcontrib><creatorcontrib>Putseys, Joke Anneleen</creatorcontrib><title>Variant maltogenic alpha-amylase</title><description>The present invention relates to a variant polypeptide having maltogenic alpha-amylase activity wherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino acid substitution F188L/I, S200N, and D261G, and optionally a further amino acid substitution T288P, wherein the amino acid substitutions are determined with reference to SEQ ID NO: 1, and wherein the polypeptide has an amino acid sequence which has at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or at least 99% identity to the amino acid sequence of SEQ ID NO: 1. The invention also relates to a process for the preparation of a dough or a baked product wherein the variant polypeptide is used.</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>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAISyzKTMwrUchNzCnJT0_Ny0xWSMwpyEjUTcytzEksTuVhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfGhwYaGliYmhgYmTkbGxKgBAGTUJYI</recordid><startdate>20240402</startdate><enddate>20240402</enddate><creator>Teunissen, Aloysius Wilhelmus Rudolphus Hubertus</creator><creator>Godefrooij, Jeroen</creator><creator>De Jong, René Marcel</creator><creator>Stolze-Lagerweij, Helma Arina</creator><creator>Putseys, Joke Anneleen</creator><scope>EVB</scope></search><sort><creationdate>20240402</creationdate><title>Variant maltogenic alpha-amylase</title><author>Teunissen, Aloysius Wilhelmus Rudolphus Hubertus ; Godefrooij, Jeroen ; De Jong, René Marcel ; Stolze-Lagerweij, Helma Arina ; Putseys, Joke Anneleen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US11944104B23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2024</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>Teunissen, Aloysius Wilhelmus Rudolphus Hubertus</creatorcontrib><creatorcontrib>Godefrooij, Jeroen</creatorcontrib><creatorcontrib>De Jong, René Marcel</creatorcontrib><creatorcontrib>Stolze-Lagerweij, Helma Arina</creatorcontrib><creatorcontrib>Putseys, Joke Anneleen</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Teunissen, Aloysius Wilhelmus Rudolphus Hubertus</au><au>Godefrooij, Jeroen</au><au>De Jong, René Marcel</au><au>Stolze-Lagerweij, Helma Arina</au><au>Putseys, Joke Anneleen</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Variant maltogenic alpha-amylase</title><date>2024-04-02</date><risdate>2024</risdate><abstract>The present invention relates to a variant polypeptide having maltogenic alpha-amylase activity wherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino acid substitution F188L/I, S200N, and D261G, and optionally a further amino acid substitution T288P, wherein the amino acid substitutions are determined with reference to SEQ ID NO: 1, and wherein the polypeptide has an amino acid sequence which has at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or at least 99% identity to the amino acid sequence of SEQ ID NO: 1. The invention also relates to a process for the preparation of a dough or a baked product wherein the variant polypeptide is used.</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 | Variant maltogenic alpha-amylase |
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