Spendler
Tina Spendler, Herlev DK
Patent application number | Description | Published |
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20110003031 | PREPARATION OF DOUGH OR BAKED PRODUCT - The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking. | 01-06-2011 |
20120082756 | Preparation of Dough or Baked Products - The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking. | 04-05-2012 |
20130323359 | Preparation of Dough or Baked Products - The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking. | 12-05-2013 |
Tina Spendler, Maaloev DK
Patent application number | Description | Published |
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20080213862 | POLYPEPTIDES HAVING ALPHA-AMYLASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME - The present invention relates to polypeptides having alpha-amylase activity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to a polypeptide having carbohydrate-binding affinity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid constructs as well as methods for producing and using the polypeptides. | 09-04-2008 |
20100215802 | METHOD OF PREPARING A DOUGH-BASED PRODUCT - Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants. | 08-26-2010 |
20120083025 | Hybrid Enzymes - The present invention relates to hybrid polypeptides having a first amino acid sequence having endo-amylase activity and a second amino acid sequence having carbohydrate binding activity. The present invention also relates to the use of the hybrid polypeptides in starch processing and baking. | 04-05-2012 |
Tina Spendler, Malov DK
Patent application number | Description | Published |
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20100093592 | FAMILY GH 61 POLYPEPTIDES - The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product. | 04-15-2010 |
20100136655 | FUNGAL ALPHA-AMYLASE VARIANTS - The inventors have developed a method of altering the amino acid sequence of a fungal alpha-amylase to obtain variants, and they have used the method to construct such variants. The variants may be useful for anti-staling in baked products. Accordingly, the invention provides a method of constructing fungal alpha-amylase variants based on a comparison of three-dimensional (3D) structures of the fungal alpha-amylase and a maltogenic alpha-amylase. One or both models includes a substrate. The invention also provides novel fungal alpha-amylase variants. | 06-03-2010 |
20100183766 | CGTASE VARIANTS - The inventors have developed a method of modifying the amino acid sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based on a comparison of three-dimensional (3D) structures of the CGTase with the structure of a maltogenic alpha-amylase where one or both models includes a substrate. The invention also provides novel CGTase variants. | 07-22-2010 |
20120009300 | FAMILY GH 61 POLYPEPTIDES - The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product. | 01-12-2012 |