Method for Screening and Selecting Enzymes
The present invention relates to a method for identifying an enzyme of interest comprising screening a set of candidate enzymes on an application matrix, preferably on at least a medium throughput level, and selecting enzymes for their ability to produce a functionality change in the application mat...
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| creator | VAN DIJK ALBERTUS A OLSTHOORN MAURIEN M.A FOLKERTSMA BAUKJE VAN TILBORG MARCELLIS WILHELMUS E.M WESTERLAKEN ILJA GERRITSMA JORT S.J |
| description | The present invention relates to a method for identifying an enzyme of interest comprising screening a set of candidate enzymes on an application matrix, preferably on at least a medium throughput level, and selecting enzymes for their ability to produce a functionality change in the application matrix. In the application matrix screening method of the invention it is not necessary to define the enzyme activity to be screened prior to applying the screening method. |
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In the application matrix screening method of the invention it is not necessary to define the enzyme activity to be screened prior to applying the screening method.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES ; MEASURING ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PHYSICS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; TESTING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2007</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=20071115&DB=EPODOC&CC=US&NR=2007264670A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20071115&DB=EPODOC&CC=US&NR=2007264670A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VAN DIJK ALBERTUS A</creatorcontrib><creatorcontrib>OLSTHOORN MAURIEN M.A</creatorcontrib><creatorcontrib>FOLKERTSMA BAUKJE</creatorcontrib><creatorcontrib>VAN TILBORG MARCELLIS WILHELMUS E.M</creatorcontrib><creatorcontrib>WESTERLAKEN ILJA</creatorcontrib><creatorcontrib>GERRITSMA JORT S.J</creatorcontrib><title>Method for Screening and Selecting Enzymes</title><description>The present invention relates to a method for identifying an enzyme of interest comprising screening a set of candidate enzymes on an application matrix, preferably on at least a medium throughput level, and selecting enzymes for their ability to produce a functionality change in the application matrix. 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In the application matrix screening method of the invention it is not necessary to define the enzyme activity to be screened prior to applying the screening method.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Method for Screening and Selecting Enzymes |
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