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| Number | Title | Issue Date |
| 7575769 | Preparation of an edible product from dough The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one pres... | 08/18/2009 |
| 7396670 | Asparaginases and method of preparing a heat-treated product The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substra... | 07/08/2008 |
| 7378264 | α-amylase mutants The present invention relates to a method of constructing a variant of a parent Termamyl-like α-amylase, which variant has α-amylase activity and at least one altered property as compared to the parent α-amylase, comprises i) an... | 05/27/2008 |
| 7354753 | Glucoamylase variants The invention relates to a variant of a parent fungal glucoamylase, which exhibits altered properties, in particular improved thermal stability and/or increased specific activity. ... | 04/08/2008 |
| 7312062 | Lipolytic enzyme variants The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, t... | 12/25/2007 |
| 7312055 | Hybrid enzymes The present invention relates to a hybrid enzyme comprising at least one carbohydrate-binding module amino acid sequence and at least the catalytic module of a glucoamylase amino acid sequence. The invention also relates to the use of the hybrid enzyme in starch pro... | 12/25/2007 |
| 7306936 | Alpha-amylase variants The invention relates to a variant of a parent Termamyl-like alpha-amylase, which variant exhibits altered properties, in particular reduced capability of cleaving a substrate close to the branching point, and improved substrate specificity and/or improved specific ... | 12/11/2007 |
| 7282233 | Chemically modified lipolytic enzyme Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in detergents. ... | 10/16/2007 |
| 7279315 | Polypeptides having glucanotransferase activity and nucleic acids encoding same The present invention relates to nucleic acids encoding polypeptides having glucanotrans-ferase activity, nucleic acid constructs, recombinant expression vectors, recombinant host cells and methods for producing polypeptides having glucanotransferase activity. ... | 10/09/2007 |
| 7270814 | Odor control compositions and methods The present invention relates to the use of a carbohydrate oxidase to reduce or prevent malodor. The present invention also relates to a deodorizing composition comprising a carbohydrate oxidase. ... | 09/18/2007 |
| 7271139 | Lipolytic enzyme genes The inventors have isolated novel lipolytic enzyme genes with a high homology to the T. lanuginosus lipase gene and thus well suited for use in gene shuffling. Accordingly, the invention provides a method of generating genetic diversity into lipolytic enzymes... | 09/18/2007 |
| 7226770 | Lipolytic enzyme variant The properties of a fungal lipolytic enzyme can be altered by substituting amino acid residues corresponding to certain specified amino acid residues in the T. lanuginosus lipase. The altered property may be, e.g., an increased thermostability, an altered pH ... | 06/05/2007 |
| 7186427 | Method for producing a fermented dairy product The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. ... | 03/06/2007 |
| 7163816 | Alpha-amylase variants The present invention relates to a method of constructing a variant of a parent Termamyl-like alpha-amylase, which variant has alpha-amylase activity and at least one altered property as compared to the parent alpha-amylase, comprising i) analyzing the structure of ... | 01/16/2007 |
| 7160710 | Fungamyl-like alpha-amylase variants The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes. ... | 01/09/2007 |
| 7094586 | Transglutaminase from oomycetes The present invention relates to transglutaminases and transglutaminase preparations obtained from lower fungi belonging to the class Oomycetes and unprecedented high-level expression is achievable by growing these coenocytium forming organisms, especially the strai... | 08/22/2006 |
| 7060468 | Thermostable glucoamylase The invention relates to starch conversion processes using glucoamylases derived from Talaromyces emersonii and related glucoamylases. ... | 06/13/2006 |
| 7029842 | Signal sequence trapping The present invention allows the screening of previously established genebanks or libraries by proxy for genes encoding secreted, partially secreted, or cell surface-displayed polypeptides of industrial interest, such as enzymes, receptors, cytokines, peptide hormon... | 04/18/2006 |
| 7019120 | Cloud-point extraction of enzymes and polypeptides from a fermentation broth using a non-ionic surfactant A method of extracting a polypeptide of interest from a fermentation broth comprising: i) adjusting the pH close to pI of the polypeptide of interest; ii) adding a non-ionic surfactant with a hydrophile-lipophile b... | 03/28/2006 |
| RE39005 | Method for production of maltose and a limit dextrin, the limit dextrin, and use of the limit dextrin In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of high purit... | 03/07/2006 |
| 7005288 | Fungamyl-like alpha-amylase variants The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes. ... | 02/28/2006 |
| 6964944 | Chemically modified lipolytic enzyme Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1–3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in detergents. ... | 11/15/2005 |
| 6960459 | Cutinase variants Variants of fungal cutinases having improved thermostability comprise substitution of one or more specified amino acid residues and/or a specified N-terminal extension. The variants may optionally comprise additional alterations at other positions. ... | 11/01/2005 |
| 6867031 | Amylase variants The present invention relates to variants of a parent α-amylase, which parent α-amylase (i) has an amino acid sequence selected from the amino acid sequences shown in SEQ ID No. 1, SEQ ID No. 2, SEQ ID No. 3, and SEQ ID No. 7, respectively; or (ii) displays at lea... | 03/15/2005 |
| 6849284 | Meat tenderization with a thermolabile protease The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of th... | 02/01/2005 |
| 6767701 | Methods of constructing and screening a DNA library of interest in filamentous fungal cells A method of constructing and screening a library of polynucleotide sequences of interest in filamentous fungal cells by use of an episomal replicating AMA1-based plasmid vector, thus achieving a high frequency of transformation and a stable and standard uniformly hi... | 07/27/2004 |
| RE38507 | Antistaling process and agent The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question. ... | 04/27/2004 |
| 6642044 | -amylase mutants The invention relates to a variant of a parent Termamyl-like a-amylase, which variant has a-amylase activity and exhibits an alteration in at least one of the following properties relative to said parent a-amylase: substrate specificity, substrate binding... | 11/04/2003 |
| 6630342 | Biopreparation of textiles at high temperatures The present invention provides methods for high-temperature biopreparation of cellulosic fibers by contacting the fibers with pectin-degrading enzymes, preferably thermostable, alkaline, divalent cation-independent pectate lyases, under conditions compati... | 10/07/2003 |
| 6511837 | Lipolytic enzymes The present invention relates to lipolytic enzymes and DNA sequences encoding same. More specifically, the present invention relates to the lipolytic enzyme and DNA encoding same isolated from Fusarium culmorum CBS 513.94 and analogues thereof.... | 01/28/2003 |
| 6509182 | Lipolytic enzymes The present invention relates to lipolytic enzymes and DNA sequences encoding same. More specifically, the present invention relates to the lipolytic enzyme and DNA encoding same isolated from Acremonium berkeleyanum CBS 301.38 and analogues thereof.... | 01/21/2003 |
| 6506588 | Lipolytic enzymes The present invention relates to lipolytic enzymes and DNA sequences encoding same. More specifically, the present invention relates to the lipolytic enzyme and DNA sequences encoding same isolated from Fusarium sulphureum and analogues thereof.... | 01/14/2003 |
| 6506566 | Phage display for detergent enzyme activity The invention relates to a method of identifying enzymes suitable for use in detergents, especially the selection of specific enzyme variants among a large number of such variants created through random mutagenesis. The method comprises that enzyme varian... | 01/14/2003 |
