Patents by Inventor Henrik Lundquist
Henrik Lundquist has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 9439442Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.Type: GrantFiled: December 1, 2015Date of Patent: September 13, 2016Assignee: Novozymes A/SInventors: Lars Beier, Esben Peter Friis, Henrik Lundquist
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Publication number: 20160081357Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.Type: ApplicationFiled: December 1, 2015Publication date: March 24, 2016Applicant: Novozymes A/SInventors: Lars Beier, Esben Peter Friis, Henrik Lundquist
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Patent number: 9226510Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.Type: GrantFiled: January 16, 2013Date of Patent: January 5, 2016Assignee: NOVOZYMES A/SInventors: Lars Beier, Esben Peter Friis, Henrik Lundquist
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Patent number: 8394435Abstract: A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: GrantFiled: January 20, 2005Date of Patent: March 12, 2013Assignee: Novozymes A/SInventors: Henrik Lundquist, Tina Spendler, Tine Hoff
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Patent number: 8361529Abstract: The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: GrantFiled: January 20, 2005Date of Patent: January 29, 2013Assignee: Novozymes A/SInventors: Fiona Becker, Tine Hoff, Henrik Lundquist, Tina Spendler
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Publication number: 20110305795Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.Type: ApplicationFiled: December 9, 2010Publication date: December 15, 2011Applicant: Novozymes A/SInventors: Lars Beier, Esben Peter Friis, Henrik Lundquist
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Publication number: 20090214708Abstract: The invention relates to a process for preparing dough or a baked product prepared from the dough by incorporating into the dough a polypeptide comprising a carbohydrate binding module (CBM) and an alpha-amylase catalytic domain.Type: ApplicationFiled: June 20, 2007Publication date: August 27, 2009Applicant: Novozymes A/SInventors: Henrik Lundquist, Tomoko Matsui, Shiro Fukuyama
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Publication number: 20080145480Abstract: A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: ApplicationFiled: January 20, 2005Publication date: June 19, 2008Applicant: Novozymes A/SInventors: Henrik Lundquist, Tina Spendler, Tine Hoff
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Publication number: 20080003341Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.Type: ApplicationFiled: September 23, 2005Publication date: January 3, 2008Applicant: Novozymes A/SInventors: Lars Beier, Esben Friis, Henrik Lundquist
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Publication number: 20070224325Abstract: The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects on elasticity.Type: ApplicationFiled: January 20, 2005Publication date: September 27, 2007Applicant: Novozymes A/SInventors: Fiona Becker, Tine Hoff, Henrik Lundquist, Tina Spendler