利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

17 条记录 (耗时 0.032 秒)

    Aminopeptidase GX, and a method of hydrolyzing a protein with the same
    11.
    发明授权
    Aminopeptidase GX, and a method of hydrolyzing a protein with the same 失效
    氨肽酶GX，以及水解蛋白质的方法

    公开(公告)号：US5824534A

    公开(公告)日：1998-10-20

    申请号：US813591

    申请日：1997-03-07

    申请人： Minao Asano ,  Misako Kawai ,  Tetsuya Miwa ,  Noriki Nio

    发明人： Minao Asano ,  Misako Kawai ,  Tetsuya Miwa ,  Noriki Nio

    IPC分类号： C12N15/00 ,  C12N9/48 ,  C12N15/57 ,  C12P13/04 ,  C12P13/14 ,  C12P13/20

    CPC分类号： C12N9/48

    摘要： An aminopeptidase is provided which efficiently decomposes a low-molecular-weight peptide containing glutamic acid or aspartic acid in its sequence. A method of hydrolyzing a peptide or protein by use of the aminopeptidase is also provided. Aminopeptidase GX is derived from germinated soybean cotyledons and releases glutamic acid or aspartic acid from a peptide or protein containing glutamic acid or aspartic acid at the N-terminal end and is used to hydrolyse peptides or proteins.

    摘要翻译： 提供氨基肽酶，其有效地分解其序列中含有谷氨酸或天冬氨酸的低分子量肽。 还提供了通过使用氨基肽酶水解肽或蛋白质的方法。 氨肽酶GX衍生自发芽大豆子叶，并在N-末端从含有谷氨酸或天冬氨酸的肽或蛋白质释放谷氨酸或天冬氨酸，并用于水解肽或蛋白质。

    Pumpkin for cooking use and process for producing the same
    14.
    发明申请
    Pumpkin for cooking use and process for producing the same 审中-公开
    用于烹饪的南瓜和用于生产的南瓜

    公开(公告)号：US20050084601A1

    公开(公告)日：2005-04-21

    申请号：US10500137

    申请日：2003-01-09

    申请人： Keiko Kashihara ,  Yoshiyuki Fujishima ,  Noriki Nio ,  Reina Sano

    发明人： Keiko Kashihara ,  Yoshiyuki Fujishima ,  Noriki Nio ,  Reina Sano

    IPC分类号： A23L19/00 ,  A23L29/00 ,  A23K1/00

    CPC分类号： A23L19/03 ,  A23L29/06

    摘要： A method for producing pumpkin that does not lose its shape, which comprises immersing a cut of pumpkin in an aqueous solution that containing divalent cationic salt and pectinesterase, wherein the aqueous solution is at a temperature lower than the optimum temperature for the reaction of pectinesterase (5° C. to 30° C., preferably 7° C. to 25° C., and more preferably 10° C. to 20° C.).

    摘要翻译： 一种不会失去其形状的南瓜生产方法，其包括将南瓜切片浸入含有二价阳离子盐和果胶灭酶酶的水溶液中，其中水溶液的温度低于果胶酸酯酶的反应的最适温度（ 5℃至30℃，优选7℃至25℃，更优选10℃至20℃）。

    Cheese yield enhancing method
    15.
    发明授权
    Cheese yield enhancing method 有权
    奶酪产量增强方法

    公开(公告)号：US06749873B2

    公开(公告)日：2004-06-15

    申请号：US09923358

    申请日：2001-08-08

    申请人： Yoshiyuki Kumazawa ,  Jiro Sakamoto ,  Chiya Kuraishi ,  Noriki Nio ,  Shoji Sakaguchi

    发明人： Yoshiyuki Kumazawa ,  Jiro Sakamoto ,  Chiya Kuraishi ,  Noriki Nio ,  Shoji Sakaguchi

    IPC分类号： A23C912

    CPC分类号： C12Y203/02013 ,  A23C19/0328 ,  A23C19/053

    摘要： Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method comprising steps of: adding/mixing a protein decomposing enzyme treated material of a milk whey protein (a partial hydrolysate of the milk whey protein) to the material milk; and subjecting a resulting mixture to the milk coagulating treatment by the milk coagulating enzyme, or said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme, whereby a yield of a cheese curd from a material milk, and therefore a yield of cheese may be enhanced and a cheese superior in quality may be manufactured.

    摘要翻译： 本发明公开了一种奶酪制造方法中的奶酪产量提高方法，其特征在于，包括在通过牛奶凝固酶对原料奶进行牛奶凝固处理后从乳清分离乳酪凝乳的方法，所述奶酪产量提高方法包括以下步骤： 将乳清蛋白（乳清蛋白的部分水解产物）的蛋白质分解酶处理材料混合到原料乳中; 并将所得混合物通过乳凝固酶进行牛奶凝固处理，或所述干酪产量提高方法包括以下步骤：将乳清蛋白的部分水解产物加入/混合到原料乳中; 允许转谷氨酰胺酶作用于所得混合物; 并通过牛奶凝固酶对混合物进行牛奶凝固处理，从而可以提高来自原料乳的干酪凝乳的产率，从而提高奶酪的产量，并且可以制造质量优异的奶酪。

    Aminopeptidase GX, and a method of hydrolyzing a protein with the same
    17.
    再颁专利
    Aminopeptidase GX, and a method of hydrolyzing a protein with the same 有权
    氨肽酶GX，以及水解蛋白质的方法

    公开(公告)号：USRE37187E1

    公开(公告)日：2001-05-22

    申请号：US09500651

    申请日：2000-02-09

    申请人： Minao Asano ,  Misako Kawai ,  Tetsuya Miwa ,  Noriki Nio

    发明人： Minao Asano ,  Misako Kawai ,  Tetsuya Miwa ,  Noriki Nio

    IPC分类号： C12N948

    CPC分类号： C12N9/48

    摘要： An aminopeptidase is provided which efficiently decomposes a low-molecular-weight peptide containing glutamic acid or aspartic acid in its sequence. A method of hydrolyzing a peptide or protein by use of the aminopeptidase is also provided. Aminopeptidase GX is derived from germinated soybean cotyledons and releases glutamic acid or aspartic acid from a peptide or protein containing glutamic acid or aspartic acid at the N-terminal end and is used to hydrolyse peptides or proteins.

    摘要翻译： 提供氨基肽酶，其有效地分解其序列中含有谷氨酸或天冬氨酸的低分子量肽。 还提供了通过使用氨基肽酶水解肽或蛋白质的方法。 氨肽酶GX衍生自发芽大豆子叶，并在N-末端从含有谷氨酸或天冬氨酸的肽或蛋白质释放谷氨酸或天冬氨酸，并用于水解肽或蛋白质。