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.

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 disclosure relates to waxy maize starches having desirably high process stability, and to methods relating to them, including methods for making and using them. One aspect of the disclosure is a waxy maize starch having an amyiopectin content in the range of 90-100%; wherein the amyiopectin fraction of the waxy maize starch has at least 28.0% DP3-12 branches: and no more than 53.0% DP 13-24 branches, no more than 16.0% DP 25-36 branches. Such waxy maize starches can be advantaged over conventional waxy maize starches in that they can have increased process stability, especially with respect to freeze-thaw stability. Methods of making the starch materials, using exo-hydrolyzing enzymes and methods of using the starch materials in food products are also described.

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).

An object of the present invention is to improve the quality of bread by the action of an enzyme. The present invention provides a bread quality improver containing exomaltotetraohydrolase.

Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.

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.