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MUTANT ENZYME LESS STABLE THAN WILD TYPE (ESPECIALLY AN ALPHA-AMYLASE), MICROORGANISM, GENE, VECTOR, AND A PROCESS FOR MAKING DOUGH OR BREAD
MUTANT ENZYME LESS STABLE THAN WILD TYPE (ESPECIALLY AN ALPHA-AMYLASE), MICROORGANISM, GENE, VECTOR, AND A PROCESS FOR MAKING DOUGH OR BREAD
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机译:突变型酶比野生型(尤其是α-淀粉酶)稳定,微生物,基因,载体以及制作面团或面包的过程
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摘要
A mutant enzyme is provided which exhibits reduced stability under industrial application conditions. As an example mutant bacterial alpha -amylase is provided which has reduced thermostability during baking conditions. This modified alpha -amylase can be suitably used for improving both loaf volume and crumb softness of bread products without causing any danger of overdextrination.
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