Lene Kragh

Title: Lene Kragh: Innovator in Enzymatic Modifications

Introduction

Lene Kragh is a notable inventor based in Hojbjerg, Denmark. She has made significant contributions to the field of food science, particularly in enzymatic modifications. With a total of 2 patents, her work focuses on enhancing food quality and processing through innovative enzymatic solutions.

Latest Patents

Lene's latest patents include groundbreaking work on the enzymatic modification of phospholipids in food. One patent describes a phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 55/45 or greater. This phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 and is presented in conjunction with methods for use in lipid-containing food matrices, baking, and making dough. Additionally, she has developed baking improvers using the disclosed phospholipase A1. Another patent focuses on acetolactate decarboxylase variants that exhibit improved specific activity. This patent provides compositions and methods that utilize ALDC enzyme variants in combination with metal ions to enhance stability and activity.

Career Highlights

Throughout her career, Lene has worked with prominent companies such as DuPont Nutrition Biosciences and International N&H Denmark. Her experience in these organizations has allowed her to apply her innovative ideas in practical settings, contributing to advancements in food technology.

Collaborations

Lene has collaborated with talented individuals in her field, including Jacob Flyvholm Cramer and Keya Zhang. These partnerships have fostered a creative environment that encourages the development of new ideas and solutions.

Conclusion

Lene Kragh's contributions to enzymatic modifications in food science highlight her innovative spirit and dedication to improving food quality. Her patents reflect her expertise and commitment to advancing the industry.