Column packings for liquid chromatography
    41.
    发明授权
    Column packings for liquid chromatography 失效
    色谱柱填料

    公开(公告)号:US5707516A

    公开(公告)日:1998-01-13

    申请号:US722634

    申请日:1996-09-27

    摘要: Column packings for liquid chromatography comprising porous granules which have hydrophilic surfaces prepared by calcining a crystalline clay mineral having a fibrous structure. Median pore diameter of the porous ceramic granules is in the range of from 0.001 .mu.m to 0.01 .mu.m. The crystalline clay mineral can be sepiolite or attapulgite. The column packings for liquid chromatography have high mechanical strength, are presssure resistant and very stable to elutants having a high pH value and/or a high polarity so that the separating characteristics thereof are not changed even after long use.

    摘要翻译: 用于液相色谱的柱填料包括具有通过煅烧具有纤维结构的结晶粘土矿物制备的亲水表面的多孔颗粒。 多孔陶瓷颗粒的中值孔径在0.001μm至0.01μm的范围内。 结晶粘土矿物可以是海泡石或绿坡缕石。 用于液相色谱的柱填料具有高机械强度,耐压性和对具有高pH值和/或高极性的洗脱剂非常稳定,使得其分离特性即使在长时间使用后也不改变。

    Edible oil or fat and edible oil or fat mixture
    42.
    发明授权
    Edible oil or fat and edible oil or fat mixture 失效
    食用油或脂肪和食用油或脂肪混合物

    公开(公告)号:US5686131A

    公开(公告)日:1997-11-11

    申请号:US443993

    申请日:1995-05-18

    CPC分类号: A23D9/00 C11C3/10

    摘要: An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties: (a) the content of polyunsaturated fatty acids of at least three unsaturated bonds per molecule in fatty acid residual groups: 5 to 30%, (b) the content of saturated fatty acids free of any unsaturated bond: 50 to 80%, (c) iodine value: at least 35, and (d) melting point: 35.degree. C. or higher.

    摘要翻译: 在高度不饱和脂肪酸固有的高生理功能的情况下,可获得改善氧化稳定性和抑制脱味风味的食用油脂。 为了获得食用油或脂肪,将特定的多不饱和脂肪酸基油或特定脂肪和饱和脂肪酸基油或脂肪混合并进行酯交换反应,使脂肪酸随机地在甘油骨架上结合 的油或脂肪,以达到以下性能:(a)脂肪酸残基中每分子至少三个不饱和键的多不饱和脂肪酸含量:5-30%,(b)不含饱和脂肪酸的饱和脂肪酸含量 任何不饱和键:50〜80%,(c)碘值:至少35,(d)熔点:35℃以上。

    Monoclonal antibody
    43.
    发明授权
    Monoclonal antibody 失效
    单克隆抗体

    公开(公告)号:US5658742A

    公开(公告)日:1997-08-19

    申请号:US404643

    申请日:1995-03-15

    CPC分类号: C07K16/22 C07K14/4753

    摘要: This invention relates to a monoclonal antibody having affinity to human TCF-II without any affinity to HGF and determination or purification methods of TCF-II using the antibody. The monoclonal antibody can be obtained by adding a blocking solution containing a surface active agent to the culture medium containing monoclonal antibody to block antibodies other than said monoclonal antibody, followed by reaction with a solid phase antigen, TCF-II. Human TCF-II can be selectively and effectively purified or determined without any influence of the presence of HGF by using the antibody.

    摘要翻译: 本发明涉及对HGF无亲和力的人TCF-II亲和力的单克隆抗体,以及使用该抗体的TCF-II的测定或纯化方法。 可以通过向含有单克隆抗体的单克隆抗体的培养基中加入含有表面活性剂的封闭溶液来阻断除所述单克隆抗体以外的抗体,随后与固相抗原TCF-II反应来获得单克隆抗体。 通过使用抗体,可以选择性且有效地纯化或测定人TCF-II而不影响HGF的存在。

    Bone enhancing factors from whey and compositions containing the same
    44.
    发明授权
    Bone enhancing factors from whey and compositions containing the same 失效
    来自乳清的骨增强因子和含有相同的组合物

    公开(公告)号:US5654019A

    公开(公告)日:1997-08-05

    申请号:US107771

    申请日:1994-01-24

    摘要: The invention relates to an osteoblast growth and bone enhancing factor or factors having a molecular weight of about 5,000 to 28,000 daltons and an isoelectric point of 4 to 9, which is isolated from whey or whey protein. The invention includes various methods for obtaining the factor or factors from whey and whey protein. The factor or factors from whey and whey protein may be incorporated in foods, medicines and feeds for preventing or treating osteoporosis and other maladies in joints of bones.

    摘要翻译: PCT No.PCT / JP92 / 01699 Sec。 371日期:1994年1月24日 102(e)日期1994年1月24日PCT 1992年12月25日PCT公布。 公开号WO93 / 12807 日期1993年7月8日本发明涉及从乳清或乳清蛋白分离的成骨细胞生长和骨增强因子或分子量为约5,000-28,000道尔顿和等电点为4至9的因子。 本发明包括从乳清和乳清蛋白获得因子或因子的各种方法。 乳清和乳清蛋白的因素或因素可以并入用于预防或治疗骨关节骨质疏松症和其他疾病的食物,药物和饲料中。

    Physiologically active compound
    48.
    发明授权
    Physiologically active compound 失效
    生理活性化合物

    公开(公告)号:US5428175A

    公开(公告)日:1995-06-27

    申请号:US198463

    申请日:1994-02-18

    CPC分类号: C07D403/14 C12P17/165

    摘要: A physiologically active compound HS-1 having the following chemical structure is disclosed. This compound is prepared by culturing Chromobacterium violaceum, adding tryptophan and diethyldithiocarbamate (diethyldithiocarbamic acid) to the culture broth for reacting with the cells for producing HS-1 in the cells, and collecting the compound from the culture broth. This novel compound possesses antitumor and antimicrobial activity, and is effective as an antitumor agent or an antimicrobial agent. ##STR1##

    摘要翻译: 公开了具有以下化学结构的生理活性化合物HS-1。 通过培养色素杆菌(Chromobacterium v​​iolaceum),向培养液中加入色氨酸和二乙基二硫代氨基甲酸酯(二乙基二硫代氨基甲酸)与细胞中产生HS-1的细胞反应,并从培养液中收集该化合物来制备该化合物。 该新型化合物具有抗肿瘤和抗菌活性,作为抗肿瘤剂或抗微生物剂有效。

    Processes for the production of a cheese curd and cheese containing whey
protein
    49.
    发明授权
    Processes for the production of a cheese curd and cheese containing whey protein 失效
    用于生产含有乳清蛋白的乳酪凝乳和乳酪的方法

    公开(公告)号:US5334398A

    公开(公告)日:1994-08-02

    申请号:US917919

    申请日:1992-07-21

    CPC分类号: A23C19/0285 A23C19/053

    摘要: Efficient utilization of a whey protein for the production of cheese, which results from the cheese production as a by-product. The whey is concentrated by an ultrafiltration and added to the concentrated milk. A milk coagulating enzyme and a lactic acid bacteria starter were added to the resultant mixture together with warm or hot water with stirring to instantaneously elevate the temperature of the reaction mixture to coagulate and give the cheese curd.

    摘要翻译: 乳酪生产作为副产品产生乳清蛋白质的有效利用。 将乳清通过超滤浓缩并加入到浓缩的牛奶中。 将牛奶凝固酶和乳酸菌起始物与温水或热水一起搅拌加入到所得混合物中,以立即升高反应混合物的温度以凝结并给出干酪凝乳。