Patent application number | Description | Published |
20080227145 | Filamentous Fungal Mutants With Improved Homologous Recombination Efficiency - The present invention relates to a method for increasing the efficiency of targeted integration of a polynucleotide to a pre-determined site into the genome of a filamentous fungal cell with a preference for NHR, wherein said polynucleotide has a region of homology with said pre-determined site, comprising steering an integration pathway towards HR. The present invention also relates to a mutant filamentous fungus originating from a parent cell, said mutant having an HR pathway with elevated efficiency and/or an NHR pathway with a lowered efficiency and/or a NHR/HR ratio with decreased efficiency as compared to said HR and/or NHR efficiency and/or NHR/HR ratio of said parent cell under the same conditions. | 09-18-2008 |
20080286412 | Enzyme Preparations Yielding a Clean Taste - The present invention describes a intracellular produced lactase, which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase. | 11-20-2008 |
20090297689 | PEPTIDYLARGININE DEIMINASE AND USES THEREOF IN THE PRODUCTION OF CITRULLINATED PROTEINS AND PEPTIDES - The present invention relates to a protein, peptide or protein hydrolysate wherein the molar ratio of citrulline and arginine residues, being part of protein or peptide, is at least 0.15, preferably at least 0.30, more preferably at least 0.5, still more preferably at least 1.0, even still more preferably 2.0 and most preferably at least 4. | 12-03-2009 |
20100074991 | NOVEL OXIDOREDUCTASES AND USES THEREOF - The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from | 03-25-2010 |
20100167344 | NOVEL SIALIDASES - The present invention relates to an isolated polypeptide which has sialidase activity, selected from the group consisting of: (a) a polypeptide which has an amino acid sequence which has at least 60% amino acid sequence identity with amino acids 1 to 407 of SEQ ID NO: 3; (b) a polypeptide which is encoded by a polynucleotide which hybridizes under low stringency conditions with (i) the nucleic acid sequence of SEQ ID NO: 1 or 2 which is at least 80% or 90% identical over 60, preferably over 100 nucleotides, more preferably at least 90% identical over 200 nucleotides, or (ii) a nucleic acid sequence complementary to the nucleic acid sequence of SEQ ID NO: 1 or 2. | 07-01-2010 |
20110091599 | METHOD FOR PREPARING NOODLES DOUGH WITH OXIDASE - The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even more particular, the invention relates to a method for manufacturing sheetable dough with a water addition level which level would normally result in a dough which can not be processed because it is too sticky. The present invention provides a method for preparing sheetable dough comprising adding an amount of water and an effective amount of oxidase to flour and wherein said amount of water in the absence of said oxidase results in a dough that can not be processed due to its stickiness. | 04-21-2011 |
20110165306 | PROLINE-SPECIFIC PROTEASE FROM PENCILLIUM CHRYSOGENUM - A polypeptide having proline-specific protease activity which comprises the amino acid sequence set out in SEQ ID NO: 3 or an amino acid sequence encoded by the nucleotide sequence of SEQ ID NO: 1 and/or SEQ ID NO: 2, or a variant thereof or a fragment of either thereof. The invention also relates to methods for using the polypeptide in industrial processes. Also included in the invention are cells transformed with a polynucleotide according to the invention suitable for producing these proteins. | 07-07-2011 |
20120301576 | USE OF SIALIDASE IN DAIRY TECHNOLOGY - This invention relates to a method of manufacturing sour milk preparations, such as soured fresh dairy products with the use of a sialidase enzyme. The method enables the modification of the texture of sour dairy products more advantageously and easily than known methods. In addition, the method enables a significant reduction in the added protein content of sour dairy products without any damage to or adverse effect to the texture of the preparation. | 11-29-2012 |
20140205717 | CARBOXYPEPTIDASE FOR CHEESE RIPENING - The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used. | 07-24-2014 |