Novozymes A/s

Novo Nordisk A/s

Novo Zymes North America, Inc

Other

Novozymes, Inc.

Novozymes Biotech, Inc

Novo Nordisk-a/s Novo Alle

Tina Spendler

Markus Sakari Kauppinen

Shamkant Anant Patkar

Torben Halkier

Tine Hoff

Joan Qi Si

Kim Uhre Hansen

Carsten Schau Andersen

Allan Svendsen

Ye Liu

Claus Dambmann

Kirk Matthew Schnorr

Michael W Rey

Sara Maria Landvik

Lars Beier

Thomas Schafer

Henrik Lundquist

Peter Rahbek Stergaard

Peter Rahbek &Oslash;stergaard

Jesper Vind

Esben Peter Friis

Lan Tang

Sven Pedersen

Lars Lehmann Hylling Christensen

Elizabeth J Golightly

Jiyin Liu

Anders Vikso-Nielsen

Peter Kamp Hansen

Mary Ann Stringer

Claus Crone Fuglsang

Hans Peter Heldt-Hansen

Gitte Budolfsen

Anders Viksoe-Nielsen

Jack Bech Nielsen

Henrik Oestdal

Morten Tovborg Jensen

Tang Lan

Todd Michael Forman

Anders Viksoe Nielsen

Luise Christiansen

Lone Nilsson

Liu Ye

Fiona Becker

Henrik Lundqvist

Henrik Østdal

Luise Christensen

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.

Preparation of dough or baked products

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.

Hybrid enzymes

A xylanase fromcan increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.

Preparation of 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&#xae;, 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&#xae; shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl&#xae; differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.

Method of preparing a dough-based product

The inventors have identified a xylanase from a bacterial strain ofand found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.

Xylanase

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.

Fungal alpha-amylase variants

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.

Polypeptides having alpha-amylase activity and polynucleotides encoding same

The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.

Family GH 61 polypeptides

The inventors have identified amylases in fungal strains ofand found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.

Amylase

Polypeptides having alpha-amylase activity and polypeptides encoding same

Family GH-61 polypeptides

In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period.

Production of edible products

The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of a lipase which improves one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of such a lipase for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.

Methods for using lipases in baking

The present invention relates to a 35 kDa enzyme exhibiting aminopeptidase activity which is derived from a fungal microorganism, a DNA construct comprising a DNA sequence encoding said enzyme, a recombinant expression vector comprising said DNA construct, and a cell comprising said DNA sequence. The present invention also provides a method for producing said enzyme exhibiting aminopeptidase activity, and an enzyme preparation comprising said enzyme, a bread-improving or dough-improving composition comprising the aminopeptidase of the invention. Finally the invention relates to the use of said enzyme exhibiting aminopeptidase activity or enzyme preparations or compositions thereof.

Enzymes with aminopeptidase activity

Growing community of inventors

Malov, Denmark

Tina Spendler