VARIANTS OF BACILLUS sp. TS-23 ALPHA-AMYLASE WITH ALTERED PROPERTIES

Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing / cleaning performance, and baking ability. Compositions comprising these variants are useful in methods of starch processing...

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Bibliographische Detailangaben
Hauptverfasser:	KRAGH, Karsten, M, GOYAL, Mansi, CHOY, Clement, WEYLER, Walter, POWER, Scott, D, HUANG, Victoria, CHANG, Claudine, GRAYCAR, Thomas, JONES, Brian, E, LEEFLANG, Chris, KOLKMAN, Marc, VROEMEN, Casper, RAMER, Sandra, SHAW, Andrew, ESTABROOK, Melodie
Format:	Patent
Sprache:	eng ; fre
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 FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS RECOVERY OF GLYCEROL RESIN SOAPS SOAP OR SOAP-MAKING SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES USE OF SINGLE SUBSTANCES AS DETERGENTS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing / cleaning performance, and baking ability. Compositions comprising these variants are useful in methods of starch processing, starch liquefaction, fermatation, starch saccharification, cleaning, laundrying, textile desizing, baking, and biofilm removal. L'invention concerne des variants d'une souche de Bacillus sp. TS-23 alpha-amylase présentant une performance enzymatique améliorée, notamment une thermostabilité accrue, une dépendance au calcium réduite, une performance au lavage/nettoyage accrue et une aptitude à la panification. L'invention concerne également des compositions renfermant ces variants utilisés dans des procédés de traitement de l'amidon, de liquéfaction de l'amidon, de fermentation, de saccharification de l'amidon, de nettoyage, de lavage, de désencollage de textile, de panification et de suppression de biofilm.