Abstract: The present invention relates to a 35 kDa enzyme exhibiting aminopeptidase activity which is derived from a fungal microorganism, a DNA construct comprising a DNA sequence encoding said enzyme, a recombinant expression vector comprising said DNA construct, and a cell comprising said DNA sequence. The present invention also provides a method for producing said enzyme exhibiting aminopeptidase activity, and an enzyme preparation comprising said enzyme, a bread-improving or dough-improving composition comprising the aminopeptidase of the invention. Finally the invention relates to the use of said enzyme exhibiting aminopeptidase activity or enzyme preparations or compositions thereof.

Abstract: A dough- or bread-improving composition comprising laccase as well as the use of the composition in the preparation of dough and baked products.

Abstract: An enzyme preparation comprising (a) first enzyme with xylanase activity and (b) a second enzyme having cellulotytic, xylanolytic or pectinolytic activity and are supported by the specification.

Abstract: The present invention relates to an enzyme exhibiting aminopeptidase activity, a method for producing said enzyme, an enzyme preparation containing said enzyme exhibiting aminopeptidase activity, and use of said enzyme for various industrial purposes.

Abstract: A DNA construct encoding an enzyme(s) exhibiting xylanase activity, which enzyme is immunologically reactive with antibody raised against a purified xylanase derived from Aspergillus aculealus, CBS 101.43, recombinant vectors and cells comprising said construct and a method for producing said enzyme using said cell comprising said construct.

Abstract: The present invention relates to an enzyme exhibiting aminopeptidase activity, a method for producing said enzyme, an enzyme preparation containing said enzyme exhibiting aminopeptidase activity, and use of said enzyme for various industrial purposes.

Abstract: A method of improving properties of a dough and/or a baked product made from dough by adding an enzyme preparation to the dough and/or to any ingredient and/or to any mixture of the dough ingredients, in which the enzyme preparation comprises a lipase derived from Humicola, and a second enzyme which is an amylase or a xylanase.

Abstract: An enzyme exhibiting xylanase activity, which enzyme is immunologically reactive with antibody raised against a purified xylanase derived from Aspergillus aculeatus, CBS 101.43. The enzyme may be used for degrading plant cell wall components, e.g., in the preparation of feed, in baking, in the paper and pulp industry, and in connection with separation of wheat into starch and gluten.

Abstract: A method for preparing a dough or a baked product produced from the dough, including adding to dough or dough ingredients an L-amino acid oxidase or a benzylamine oxidase in an amount effective to improve gluten strength, stickness, or rheological properties of dough, or specific volume of the baked product. Further includes are bread- or dough-improving compositions including an L-amino acid oxidase or a benzylamine oxidase.

Abstract: A dough- or bread-improving composition containing a pyranose oxidase as well as the use of the composition in the preparation of dough and baked products.

Abstract: The present invention relates to a enzyme exhibiting aminopeptidase activity, a method for producting said enzyme, and enzyme preparation containing said enzyme exhibithing aminopeptidase activity, and use of said enzyme for various industrial purposes.

Abstract: An enzyme exhibiting xylanase activity, which enzyme is immunologically reactive with an antibody raised against a purified xylanase derived from Aspergillus aculeatus, CBS 101.43. The enzyme may be used for degrading plant cell wall components e.g. in the preparation of feed, in baking, in the paper and pulp industry and in connection with separation of wheat into starch and gluten.

Abstract: The invention is directed to alkaline glucose oxidases comprising novel peptide sequences obtained from a strain of Cladosporium, particulary Cladosporium oxysporum, strain CBS 163.94. Furthermore, the invention relates to methods for producing and using said glucose oxidases.

Abstract: A glucose oxidase obtained from a Cladosporium oxysporum strain, designated as CBS 163.94, characterized by a pH-optimum in he range pH 6-7, having more than 75% of maximum activity at pH 8, determined at 30.degree. C. with D-glucose as substrate.

Abstract: An enzyme exhibiting xylanase activity, which enzyme is immunologically reactive with an antibody raised against a purified xylanase derived from Aspercgillus aculeatus, CBS 101.43. The enzyme may be used for degrading plant cell wall components, e.g., in the preparation of feed, in baking, in the paper and pulp industry and in connection with separation of wheat into starch and gluten.