Abstract: The present invention relates to subtilase enzymes of the I-S1 and I-S2 sub-groups having an additional amino acid in the active site loop (c) region from positions 125 to 132. The variant subtilases of the present invention exhibit improved wash performance in a detergent in comparison to its parent enzyme.

Abstract: This invention relates to improved phytases, preferably phytases of an increased thermostability, and a process of producing them. In particular, stabilizing amino acid mutations are introduced into a homologous protein, or the active site of a phytase is replaced in part or in toto. The corresponding DNA sequences and methods of preparing them are also disclosed, as are methods of producing the improved phytases, and the use thereof. Specific variants of Aspergillus fumigatus phytase and of consensus phytases are disclosed.

Abstract: Enzymes produced by mutating the genes for a number of subtilisin proteases and expressing the mutated genes in suitable hosts are presented. The enzymes exhibit improved wash performance in comparison to their wild type parent enzymes. The enzymes are well-suited for use in detergent compositions.

Abstract: The present invention relates to xyloglucanases belonging to family 5 of glycosyl hydrolases are derived from strains of Paenibacillus, especially from strains of Paenibacillus pabuli. The xyloglucanases show high performance in conventional liquid detergent compositions.

Abstract: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.

Abstract: The present invention relates to isolated nucleic acid sequences encoding polypeptides having haloperoxidase activity. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences.

Abstract: The present invention relates to microbial pectate lyases, more specifically to microbial enzymes exhibiting pectate lyase activity as their major enzymatic activity in the neutral and alkaline pH ranges, to a method of producing such an enzyme, and to methods for using such enzymes in the textile, detergent and cellulose fiber processing industries.

Abstract: Therapeutically effective amounts of a 3,4-diarylchroman can be administered transdermally by incorporation of the 3,4-diarylchroman in a matrix or liquid reservoir patch suitable for transdermal delivery, which matrix or liquid reservoir patch optionally contains hydrophobic and/or hydrophilic vehicle(s).

Abstract: The present invention relates to novel N-substituted amino alcohols, amino acids and acid derivatives thereof in which a substituted alkyl chain forms part of the N-substituent or salts thereof, to methods for their preparation, to compositions containing them, and to their use for the clinical treatment of painful, hyperalgesic and/or inflammatory conditions in which C-fibers play a pathophysiological role by eliciting neurogenic pain or inflammation.

Abstract: Resin can be hydrolyzed enzymatically during the peroxy bleaching (e.g. with hydrogen peroxide) commonly used in pulp manufacture and the use of lipase in the manufacture of CTMP-fluff will afford several significant advantages, such as a pronounced reduction in fats, low time-consumption, since the process can be carried out in less than one calendar day, no losses in brightness or yield, or only marginal brightness and yield losses, and low handling costs. The enzyme treatment during bleaching necessitates little or no change of commonly used bleaching conditions. As a further advantage, the peroxy bleaching is mostly made at alkaline pH, whereby the liberated fatty acids remain ionized and can thus easily be removed from the pulp during subsequent washing.

Abstract: The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.