STABILE ENZYMER OPNÅET VED GLYKERINGSREDUKTION

The present teachings provide enzymes with improved stability arising from reduced glycation. Glycation reduction can be achieved by a variety of means, including protein engineering, heating to remove background ground starch hydrolytic activity, diafiltration afiltration, and various formulation a...

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Bibliographic Details
Main Authors GARSKE, Adam L, DALSGAARD, Soren, GEBERT, Mark S, ORTIZ-JOHNSON, Mariliz, DALE, Douglas A
Format Patent
LanguageDanish
Published 16.03.2020
Subjects
ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES
BEER
BIOCHEMISTRY
CANDLES
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
DETERGENT COMPOSITIONS
DETERGENTS
ENZYMOLOGY
FATTY ACIDS THEREFROM
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
ORGANIC CHEMISTRY
PEPTIDES
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
RECOVERY OF GLYCEROL
RESIN SOAPS
SOAP OR SOAP-MAKING
SPIRITS
USE OF SINGLE SUBSTANCES AS DETERGENTS
VINEGAR
WINE
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Summary:The present teachings provide enzymes with improved stability arising from reduced glycation. Glycation reduction can be achieved by a variety of means, including protein engineering, heating to remove background ground starch hydrolytic activity, diafiltration afiltration, and various formulation approaches including non-inclusion of problematic sugars, and inclusion of resistant starches.
Bibliography:Application Number: DK20140812339T