发明名称 |
Fremgangsmåde til fremstilling af et dejbaseret produkt |
摘要 |
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. |
申请公布号 |
DK2164958(T3) |
申请公布日期 |
2014.11.24 |
申请号 |
DK20080760575T |
申请日期 |
2008.06.05 |
申请人 |
NOVOZYMES A/S |
发明人 |
BEIER, LARS;FRIIS, ESBEN PETER;LUNDQVIST, HENRIK;HANSEN, PETER KAMP;SPENDLER, TINA |
分类号 |
C12N9/28;A21D8/04;C12N15/56 |
主分类号 |
C12N9/28 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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