The present invention is in the field of oil processing, and specifically the present invention relates to a process of hydrolyzing an oil with high melting point, such as hydrogenated castor oil (HCO), by lipase. In an embodiment of the invention, there is provided a process of hydrolyzing an oil having a higher melting point to obtain a hydrolysis product, the process comprising: a step of mixing water, an organic solvent, and a lipase with the oil to form a mixture, and a step of hydrolyzing the oil in the mixture, wherein the lipase comprises one or more lipase derived from Thermomyces sp. but not any monoacylglycerol lipase or any lipase derived from Rhizomucor sp., and the organic solvent is any one selected from a sterically hindered alcohol, a non-polar organic solvent, and a mixture of a water-miscible organic solvent with a non-polar organic solvent.

The present invention relates to a recombinant yeast cell for high yield protein expression. The invention further relates to cell culture involving the recombinant yeast cell, a method for preparing protein involving culturing the recombinant yeast cell and a use of the recombinant yeast cell.

The present disclosure discloses a method for preparing lipase with high ester synthesis activity by using surfactant, belonging to the field of enzyme engineering. The present disclosure provides a method for obtaining a lipase with high ester synthesis activity by adding different surfactants with different concentrations in a lipase aqueous solution and then freeze-drying. The lipase meets the requirement in non-aqueous catalysis. Mixing a variety of lipase with no ester synthesis activity or low activity at suitable concentration and an appropriate concentration of the surfactant in the solution can produces lipases with significantly improved ester synthesis activity, meanwhile changing the hydrolytic activity of the lipase. Increased ester synthesis activity makes lipase more suitable for industrial applications.

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

The present invention relates to filamentous fungal cells secreting a polypeptide of interest, wherein the expression of a citT gene is altered, reduced or eliminated compared to a non-mutated otherwise isogenic or parent cell, and methods of producing a secreted polypeptide of interest in said cells as well as methods of producing said cells.

The present embodiments provide methods, compounds, and compositions useful for inhibiting PNPLA3 expression, which may be useful for treating, preventing, or ameliorating a disease associated with PNPLA3.

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.

A method for producing a hydroxy fatty acid condensate or a mixture of hydroxy fatty acid condensates is provided. The method involves the steps of providing one or more fatty acids having at least one C═C double bond functionality, biotechnologically adding H.sub.2O to at least one C═C double bond functionality of the one or more fatty acids and thus obtaining one or more hydroxy fatty acids, and reacting the one or more hydroxy fatty acids with one or more at least divalent linker groups, thus obtaining a hydroxy fatty acid condensate or a mixture of hydroxy fatty acid condensates. Also provided are a hydroxy fatty acid condensate or a mixture of hydroxy fatty acid condensates obtained by the method, as well as polyurethane, obtained by reacting such a hydroxy fatty acid condensate or mixture of hydroxy fatty acid condensates.

The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods comprising the steps of adding pulse and/or legume protein and at least one lipase enzyme to the doughs, and methods of producing baked or par-baked yeast-raised products comprising pulse and/or legume protein, the methods comprising the steps of providing a dough of the invention and baking or par-baking the yeast-raised dough, and finally also uses of enzyme compositions comprising at least one lipase enzyme for maintaining or improving the volume of a baked or par-baked yeast-raised product made from doughs comprising pulse and/or legume protein.

The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods comprising the steps of adding pulse and/or legume protein and at least one lipase enzyme to the doughs, and methods of producing baked or par-baked yeast-raised products comprising pulse and/or legume protein, the methods comprising the steps of providing a dough of the invention and baking or par-baking the yeast-raised dough, and finally also uses of enzyme compositions comprising at least one lipase enzyme for maintaining or improving the volume of a baked or par-baked yeast-raised product made from doughs comprising pulse and/or legume protein.