IMMUNOSTIMULATING AGENT
    14.
    发明申请
    IMMUNOSTIMULATING AGENT 有权
    免疫调节剂

    公开(公告)号:US20110070270A1

    公开(公告)日:2011-03-24

    申请号:US12899045

    申请日:2010-10-06

    摘要: An immunostimulating agent, which can stimulate immunity effectively, is described. The immunostimulating agent contains an active ingredient including a calcium receptor activator such as γ-Glu-X-Gly [wherein X represents an amino acid or a derivative thereof other than Cys], γ-Glu-Val-Y [wherein Y represents an amino acid or a derivative thereof], γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-Met(O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH2, γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys(S-Me)(O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t-Leu, γ-Glu-Cys(S-Me), a cation having a valency of 2 or more, protamine, polylysine, spermine, spermidine, putrescine, cinacalcet, a cinacalcet analogue compound, and a salt of any one of the aforementioned components.

    摘要翻译: 描述了可以有效地刺激免疫的免疫刺激剂。 免疫刺激剂含有包括钙受体活化剂如γ-Glu-X-Gly [其中X表示除Cys]以外的氨基酸或其衍生物的活性成分,γ-Glu-Val-Y [其中Y表示氨基 酸或其衍生物],γ-Glu-Ala,γ-Glu-Gly,γ-Glu-Met,γ-Glu-Thr,γ-Glu-Val,γ-Glu-Orn,Asp-Gly,Cys-Gly ,Cys-Met,Glu-Cys,Gly-Cys,Leu-Asp,γ-Glu-Met(O),γ-Glu-γ-Glu-Val,γ-Glu-Val-NH2,γ-Glu-Val- (S-Me)(O),γ-Glu-Leu,γ-Glu-Ile,γ-Glu-t-Leu,γ- Glu-Cys(S-Me),2价以上的阳离子,鱼精蛋白,聚赖氨酸,精胺,亚精胺,腐胺,西那卡塞,西那卡塞类似物化合物和上述成分中的任一种的盐。

    METHOD FOR PRODUCING FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR FISH PASTE PRODUCTS
    15.
    发明申请
    METHOD FOR PRODUCING FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR FISH PASTE PRODUCTS 审中-公开
    生产鱼粉产品的方法,以及鱼类制品的酶制剂

    公开(公告)号:US20100323058A1

    公开(公告)日:2010-12-23

    申请号:US12862892

    申请日:2010-08-25

    IPC分类号: A23L1/325 A23J3/34

    摘要: In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.

    摘要翻译: 在制造鱼浆制品的过程中,向食品中添加规定量的转谷氨酰胺酶和抗坏血酸或其相关化合物可以抑制鱼酱产品的制造过程中的nerimi的物理性质的变化, 即使在减少材料量的情况下也可以获得具有优选的坚实性和弹性的鱼浆制品。