Processing

Please wait...

Settings

Settings

Goto Application

1. WO2000015810 - ISOFORMS OF STARCH BRANCHING ENZYME II (SBE-IIA AND SBE-IIB) FROM WHEAT

Publication Number WO/2000/015810
Publication Date 23.03.2000
International Application No. PCT/GB1999/003011
International Filing Date 09.09.1999
Chapter 2 Demand Filed 04.04.2000
IPC
C12N 9/10 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
10Transferases (2.)
C12N 15/82 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
15Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
09Recombinant DNA-technology
63Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
79Vectors or expression systems specially adapted for eukaryotic hosts
82for plant cells
CPC
C12N 15/8245
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
15Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
09Recombinant DNA-technology
63Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
79Vectors or expression systems specially adapted for eukaryotic hosts
82for plant cells ; , e.g. plant artificial chromosomes (PACs)
8241Phenotypically and genetically modified plants via recombinant DNA technology
8242with non-agronomic quality (output) traits, e.g. for industrial processing; Value added, non-agronomic traits
8243involving biosynthetic or metabolic pathways, i.e. metabolic engineering, e.g. nicotine, caffeine
8245involving modified carbohydrate or sugar alcohol metabolism, e.g. starch biosynthesis
C12N 9/107
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes; Proenzymes; Compositions thereof
10Transferases (2.)
1048Glycosyltransferases (2.4)
1051Hexosyltransferases (2.4.1)
1071,4-Alpha-glucan branching enzyme (2.4.1.18)
Applicants
  • MONSANTO PLC [GB]/[GB] (AllExceptUS)
  • GOLDSBROUGH, Andrew [GB]/[GB] (UsOnly)
  • COLLIVER, Steve [GB]/[GB] (UsOnly)
Inventors
  • GOLDSBROUGH, Andrew
  • COLLIVER, Steve
Agents
  • BOSCH, Henry
Priority Data
98307337.010.09.1998EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) ISOFORMS OF STARCH BRANCHING ENZYME II (SBE-IIA AND SBE-IIB) FROM WHEAT
(FR) ISOFORMES DE L'ENZYME DE RAMIFICATION DE L'AMIDON II (SBE-IIA ET SBE-IIB) PROVENANT DU BLE
Abstract
(EN)
A class of wheat SBEII genes, called SBEII-1, can be used to influence properties of starch produced by a plant, including the gelatinisation temperature of the starch. The starch is useful, eg. in bakery products.
(FR)
L'invention concerne une classe de gènes SBEII du blé, dénommés SBEII-1, pouvant s'utiliser pour agir sur l'amidon produit par une plante, y compris sur la température de gélification de l'amidon. L'amidon s'utilise, par exemple, dans les produits de boulangerie.
Latest bibliographic data on file with the International Bureau