Fructosyl amino acid oxidase is provided, which has an amino acid sequence as shown in SEQID. No. 1 or fructosyl amino acid oxidase having a homology of more than 80% with this amino acid sequence, on a corresponding site of an amino acid selected from following (a) to (f), having one or more amino acid residues conducting a substitution, obtained fructosyl amino acid oxidase having a higher thermostability: (a) 59-site glutamic acid, (b) 98-site glutamic acid, (c) 225-site glycine, (d) 277-site lysine, (e) 285-site glutamic acid, and (f) 355-site aspartic acid. The method for preparing the above oxidase and the test kit containing the enzyme for determining glycated albumin are also provided.

Methods for expressing multiple proteins by constructing transformation vectors that include multiprotein expression cassettes and transforming hosts with vectors and by engineering hosts expressing multiprotein units are provided. Multiprotein units that include multiple proteins fused to modified inteins capable of effecting splicing of the multiprotein units are described. Expression cassettes that include nucleic acids encoding multiprotein units and hosts including the expression cassettes are also provided.

A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus.

The present invention relates to a polypeptide having proline-specific endoprotease activity, wherein the polypeptide has less than 70% residual activity when the polypeptide has been kept at a temperature of 65 C. for 15 min.

The invention further relates to a polypeptide having proline-specific endoprotease activity comprising an amino acid sequence according to SEQ ID NO: 1, wherein SEQ ID NO: 1 comprises at least one combination of amino acid substitutions selected from the group consisting of a combination selected from the group consisting of (K238E, I204V, V460A), (F279S, A242V, N507I), (T145A, K424M), (T359A, F379S), (M170I, A421T), (N441S, G484S), (L470H, Q288R), (L470H, E387G), (T281S, L373I), (P304A, P469A), and (P466T, P469Q), a nucleic acid encoding a polypeptide having proline-specific endoprotease activity, a method of making a variant polypeptide having proline-specific endoprotease activity, a recombinant host cell and a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

The present invention relates to a polypeptide having proline-specific endoprotease activity, wherein the polypeptide has less than 70% residual activity when the polypeptide has been kept at a temperature of 65 C. for 15 min.

The invention further relates to a polypeptide having proline-specific endoprotease activity comprising an amino acid sequence according to SEQ ID NO: 1, wherein SEQ ID NO: 1 comprises at least one combination of amino acid substitutions selected from the group consisting of a combination selected from the group consisting of (K238E, I204V, V460A), (F279S, A242V, N507I), (T145A, K424M), (T359A, F379S), (M170I, A421T), (N441S, G484S), (L470H, Q288R), (L470H, E387G), (T281S, L373I), (P304A, P469A), and (P466T, P469Q), a nucleic acid encoding a polypeptide having proline-specific endoprotease activity, a method of making a variant polypeptide having proline-specific endoprotease activity, a recombinant host cell and a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

Novel fungal enzyme compositions, and more particularly, enzyme mixtures comprising a plurality of fungal enzymes (e.g., from Aspergillus and Candida) are provided. The disclosure further relates to dietary supplements, foods and beverages containing these enzyme mixtures, and methods of making and using the same.

This invention relates to the use of an acidic soft drink for improving the efficiency of gluten digestion and more specifically of a gluten-digesting enzyme supplement. Said use allows maintaining or enhancing gastrointestinal comfort in celiac or non-celiac gluten sensitive individuals, or delaying the onset of gastrointestinal discomfort in non-celiac gluten sensitive healthy individuals using a reduced amount of gluten-digesting enzyme. Furthermore, it relates to an acidic soft drink having a pH in the range of 2 to 3.5 for use to support gluten digestion, and to prevent gastrointestinal discomfort following the ingestion of a gluten-containing meal by a gluten-sensitive consumer.

This invention relates to the use of an acidic soft drink for improving the efficiency of gluten digestion and more specifically of a gluten-digesting enzyme supplement. Said use allows maintaining or enhancing gastrointestinal comfort in celiac or non-celiac gluten sensitive individuals, or delaying the onset of gastrointestinal discomfort in non-celiac gluten sensitive healthy individuals using a reduced amount of gluten-digesting enzyme. Furthermore, it relates to an acidic soft drink having a pH in the range of 2 to 3.5 for use to support gluten digestion, and to prevent gastrointestinal discomfort following the ingestion of a gluten-containing meal by a gluten-sensitive consumer.

The present invention relates to processes for producing fermentation products from starch-containing material, wherein a bacterial alpha-amylase, a raw starch hydrolyzing alpha-amylase and a carbohydrate-source generating enzyme are present and/or added during liquefaction. The invention also relates to compositions suitable for use in processes of the invention.

The present invention relates to processes for producing fermentation products from starch-containing material, wherein a bacterial alpha-amylase, a raw starch hydrolyzing alpha-amylase and a carbohydrate-source generating enzyme are present and/or added during liquefaction. The invention also relates to compositions suitable for use in processes of the invention.