THERMOSTABLE ASPARAGINASE VARIANTS AND POLYNUCLEOTIDES ENCODING SAME

• Main Authors: MATSUI, TOMOKO, SVENDSEN, ALLAN, HENDRIKSEN, HANNE VANG, STRINGER, MARY ANN, TOMIKI, AKI, AYABE, KEIICHI
• Format: Patent
• Language: English; French
• Published: 20.02.2014
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to asparaginase variants. The present invention also relates to polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; and methods of using the variants. The invention further relates to a process of producing a fermentation product, comprising: liquefying a starch-containing material to dextrins with an alpha-amylase in the presence of an asparaginase of the invention; saccharifying the dextrins to a sugar with a glucoamylase; and fermenting the sugar using a fermenting organism. La présente invention concerne des variants d'asparaginase. La présente invention concerne également des polynucléotides codant pour les variants ; des constructions d'acide nucléique, des vecteurs et des cellules hôtes comprenant les polynucléotides ; et des procédés d'utilisation des variants. L'invention concerne en outre un procédé de production d'un produit de fermentation, comprenant : la liquéfaction d'une matière contenant de l'amidon en dextrines avec une alpha-amylase en présence d'une asparaginase de l'invention ; la saccharification des dextrines en sucre avec une glucoamylase ; et la fermentation du sucre à l'aide d'un organisme de fermentation.