Back to results
US 2026/0000087 A1Published application
Aspartic Protease, Methods and Uses Thereof
AssigneeChr. Hansen A/S
InventorChristian Jaeckel
Life of this patent
Estimating the term…
Abstract
The present invention generally relates to aspartic proteases (EC 3.4.23) for producing cheese.
Claims15
A DNA sequence encoding a polypeptide, wherein the DNA sequence comprises:
- a nucleotide sequence having at least 80% sequence identity with SEQ ID NO:
- 9 or SEQ ID NO:
- 13;
- a nucleotide sequence having at least 80% sequence identity with SEQ ID NO:
- 10 or SEQ ID NO:
- 14;
- a nucleotide sequence having at least 80% sequence identity with SEQ ID NO:
- 11 or SEQ ID NO:
- 15;
- or
- a nucleotide sequence having at least 80% sequence identity with SEQ ID NO:
- 12 or SEQ ID NO:
- 16;
- wherein the DNA sequence is an isolated DNA sequence or a recombinant DNA sequence or a synthetic DNA sequence;
- and/or
- wherein the polypeptide has aspartic protease activity or chymosin activity or is an aspartic protease (EC 3.4.23) or is a chymosin (EC 3.4.23.4).
13 more elements
A vector comprising a DNA sequence according to any of the previous claims.
A method for preparing a food product, wherein the method comprises:
- adding a polypeptide comprising an amino acid sequence having at least 70% identity with SEQ ID NO:
- 1 or SEQ ID NO:
- 5, preferably at least 75%, at least 78%, at least 80%, at least 83%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or 100% sequence identity with SEQ ID NO:
- 1 or SEQ ID NO:
- 5;
- or
- adding a polypeptide comprising an amino acid sequence having at least 70% identity with SEQ ID NO:
- 2 or SEQ ID NO:
- 6, preferably at least 75%, at least 78%, at least 80%, at least 83%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or 100% sequence identity with SEQ ID NO:
- 2 or SEQ ID NO:
- 6;
- or
- adding a polypeptide comprising an amino acid sequence having at least 70% identity with SEQ ID NO:
- 3 or 7, preferably at least 75%, at least 78%, at least 80%, at least 83%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or 100% sequence identity with SEQ ID NO:
- 3 or SEQ ID NO:
- 7;
- or
- adding a polypeptide comprising an amino acid sequence having at least 70% identity with SEQ ID NO:
- 4 or SEQ ID NO:
- 8, preferably at least 75%, at least 78%, at least 80%, at least 83%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or 100% sequence identity with SEQ ID NO:
- 4 or SEQ ID NO:
- 8 to milk;
- and
- carrying out appropriate steps for preparing the food product.
21 more elements
(canceled)
(canceled)
(canceled)
Dependencies are inferred from the claim text.