Maltogenic alpha-amylase variants

Details Maltogenic alpha-amylase variants Maltogenic alpha-amylase variants

2005-04-05

2005-04-05

Allen, Marianne P. (Department: 1631)

Data processing: measuring, calibrating, or testing

Measurement system in a specific environment

Chemical analysis

C702S019000, C435S069100, C530S350000

Reexamination Certificate

active

06876932

ABSTRACT:
The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.

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