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Last Updated: April 25, 2024

Claims for Patent: 10,472,617


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Summary for Patent: 10,472,617
Title:Thermostable asparaginase variants and polynucleotides encoding same
Abstract: The present invention relates to asparaginase variants. The present invention also relates to polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; and methods of using the variants. The invention further relates to a process of producing a fermentation product, comprising: liquefying a starch-containing material to dextrins with an alpha-amylase in the presence of an asparaginase of the invention; saccharifying the dextrins to a sugar with a glucoamylase; and fermenting the sugar using a fermenting organism.
Inventor(s): Matsui; Tomoko (Chiba, JP), Tomiki; Aki (Chiba, JP), Svendsen; Allan (Hoersholm, DK), Hendriksen; Hanne Vang (Holte, DK), Stringer; Mary Ann (Soeborg, DK), Ayabe; Keiichi (Chiba, JP)
Assignee: Novozymes A/S (Bagsvaerd, DK)
Application Number:15/714,292
Patent Claims:1. An asparaginase variant comprising (i) one or more of the following substitutions, wherein each position corresponds to a position in SEQ ID NO: 2: T71C, T74A, T74C, K122A, K122R, V139G, K194L, D197E, I228M, S238C, N239C, K240R, K253R, I258V, I258Y, R259C, R259V, S297V, S299A, T314A, P333L, S334P, S334W, E337S, S338G, S338W, G356D, K363R or E373H, or (ii) a deletion at one or more positions corresponding to positions 28 or 29 of SEQ ID NO: 2; wherein the variant has at least 90% sequence identity to the mature polypeptide of any of SEQ ID NO: 2 or 4, and wherein the variant has asparaginase activity.

2. The asparaginase variant of claim 1, which comprises K122A.

3. The asparaginase variant of claim 1, which comprises S299A.

4. The asparaginase variant of claim 1, which comprises S334P.

5. The asparaginase variant of claim 1, which comprises E337S.

6. The variant of claim 1, which has at least 95% sequence identity to the mature polypeptide of any of SEQ ID NO: 2.

7. The variant of claim 1, which has at least 95% sequence identity to the mature polypeptide of any of SEQ ID NO: 4.

8. The variant of claim 1, which has an improved thermostability relative to the asparaginase encoded by SEQ ID NO: 2.

9. The variant of claim 1, which has an improved thermostability relative to the asparaginase encoded by SEQ ID NO: 6.

10. The variant of claim 1, which further comprises a substitution at one or more positions corresponding to positions 70, 290, 307, 323, 327, 349, 351 or 353 of SEQ ID NO: 2.

11. The variant of claim 10, wherein the substitution is N70K, K290V, 5307A, A323R, T327V, A349Q, S351A or V353I.

12. The variant of claim 1, wherein the mature polypeptide is amino acids 27 to 378 of SEQ ID NO: 2.

13. A method for producing a food product from a food material, comprising: a. adding the variant of claim 1 to the food material; and b. heating the enzyme treated food material.

14. A method for producing a food product from a food material, comprising: a. adding the variant of claim 2 to the food material; and b. heating the enzyme treated food material.

15. A method for producing a food product from a food material, comprising: a. adding the variant of claim 3 to the food material; and b. heating the enzyme treated food material.

16. A method for producing a food product from a food material, comprising: a. adding the variant of claim 4 to the food material; and b. heating the enzyme treated food material.

17. A method for producing a food product from a food material, comprising: a. adding the variant of claim 5 to the food material; and b. heating the enzyme treated food material.

18. A method for producing a food product from a food material, comprising: a. adding the variant of claim 6 to the food material; and b. heating the enzyme treated food material.

19. A method for producing a food product from a food material, comprising: a. adding the variant of claim 7 to the food material; and b. heating the enzyme treated food material.

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