The present disclosure provides a method for preparing a cereal-based product. The method may include i) providing a cereal mixture including a cereal material and an aqueous medium. The method may include ii) treating the cereal mixture with an effective amount of an enzyme composition under a temperature to obtain a treated mixture, the enzyme composition including at least one malto-oligosaccharide forming amylase (MFAse). The method may further include iii) processing the treated mixture from step ii) to obtain the cereal-based product.

The invention features multi-specific fusion protein complexes with one domain comprising IL-15 or a functional variant and a binding domain specific to IL-7 or IL-21.

The present invention provides an amylase composition which enables long-term stable storage of amylase without using chemicals that may affect the human body in food use. The present invention relates to an amylase composition containing a saccharide containing glucose as a constituent unit, a polyhydric alcohol, and an amylase.

The present invention discloses a method for preparing lower graft degree GSGs, and belongs to the technical field of biosynthesis of sweeteners. The method uses amylase to catalyze hydrolysis of GSGs with a high graft degree, thereby obtaining GSGs with low graft degree mainly containing GSGs with a low grafting number. The content of mono- and di-glucosyl substituents in the SGs in the product was 60% or more of the total glycosides, and the mass percent of the GSGs with a glucosyl grafting number of 3 or less was higher than 70% of the total glycosides. The mono- and di-substituted GSGs obtained by enzyme catalysis by the present invention were structurally similar to those, belong to a mixture of the isomers thereof, and have good sweetness and a flavoring function.

A method for removing a stain from a surface using lipase enzymes, and a formulation comprising a lipase enzyme.

Lipase enzymes, methods of making lipase enzymes, methods of using lipase enzymes in food, feed, personal care, detergents, grain processing, pulp and paper processing, biofuels, ethanol production, textiles, dairy processing, cocoa butter processing, cocoa extraction, dietary supplements, coffee processing, coatings, water treatment, and oil processing.

The invention features multi-specific fusion protein complexes with one domain comprising IL-15 or a functional variant and a binding domain specific to IL-7 or IL-21.

The present invention relates to variants of a beta-amylase which have an increased % residual exoamylase activity compared to the parent beta-amylase after heat treatment. The present invention also relates to methods of making the variant beta-amylase and the use of the variant beta-amylase in baking, detergents, personal care products, in the processing of textiles, in pulp and paper processing, in the production of ethanol, lignocellulosic ethanol or syrups and as viscosity breaker in oilfield and mining industries.

Described is a method for producing improved isomalto-oligosaccharides (IMO) from maltodextrins. The improved method involves the complete or partial replacement of β-amylase, as used in a conventional method, with a selected α-amylase. The resulting IMO have longer chain-length and reduced residual glucose content compared to IMO produced using a conventional method.

A recombinant yeast cell comprising a heterologous polynucleotide encoding an anti-staling/freshness amylase; in particular an anti-staling/freshness amylase selected from the group consisting of a maltogenic amylase (EC 3.2.1.133), a beta-amylase (EC 3.2.1.2), and a glucan 1,4-alpha-maltotetrahydrolase (EC 3.2.1.60).