Phytase variants

Details Phytase variants Phytase variants

2007-07-03

2007-07-03

Prouty, Rebecca (Department: 1652)

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

C426S053000, C426S054000, C426S072000, C426S074000, C426S656000, C435S196000

Reexamination Certificate

active

10358960

ABSTRACT:
The present invention relates to phytase variants derived from a parent phytase which is homologous to aPeniophora lyciiphytase and comprises at least one substitution in at least one of a number of positions corresponding to a position in thePeniophora lyciiphytase. The variants are of improved properties, in particular of a higher specific activity and/or more thermostable than the parent phytase, e.g. of a Tm of up to 82° C. at pH 5.5, as determined by DSC, and/or of a doubled specific activity. The invention also relates to DNA encoding the phytase variants, methods of their production, as well as the use thereof, e.g. in animal feed and animal feed additives.

REFERENCES:
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H. Guo et al., “Protein Tolerance to Random Amino Acid Change”, PNAS 101(25): 9205-9210. (Jun. 2004).

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