Patent 7465570 was granted and assigned to Novozymes A/S on December, 2008 by the United States Patent and Trademark Office.
The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a dough. The polypeptides may particularly have activity on polar lipids.