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15 条记录 (耗时 0.044 秒)

    NOVEL SIALIDASES
    1.
    发明申请
    NOVEL SIALIDASES 有权
    新的SIALIDASES

    公开(公告)号：US20100167344A1

    公开(公告)日：2010-07-01

    申请号：US12527064

    申请日：2008-02-18

    申请人： Albertus Alard Van Dijk ,  Natalja Alekseevna Cyplenkova ,  Petrus Jacobus Theodorus Dekker ,  Yulia M. Efimova

    发明人： Albertus Alard Van Dijk ,  Natalja Alekseevna Cyplenkova ,  Petrus Jacobus Theodorus Dekker ,  Yulia M. Efimova

    IPC分类号： C12P21/06 ,  C12N9/14 ,  C12N5/10 ,  C12N15/63 ,  C07H21/04

    CPC分类号： A23C19/0328 ,  C12N9/2402 ,  C12Y302/01018

    摘要： The present invention relates to an isolated polypeptide which has sialidase activity, selected from the group consisting of: (a) a polypeptide which has an amino acid sequence which has at least 60% amino acid sequence identity with amino acids 1 to 407 of SEQ ID NO: 3; (b) a polypeptide which is encoded by a polynucleotide which hybridizes under low stringency conditions with (i) the nucleic acid sequence of SEQ ID NO: 1 or 2 which is at least 80% or 90% identical over 60, preferably over 100 nucleotides, more preferably at least 90% identical over 200 nucleotides, or (ii) a nucleic acid sequence complementary to the nucleic acid sequence of SEQ ID NO: 1 or 2.

    摘要翻译： 本发明涉及具有唾液酸酶活性的分离多肽，其选自：（a）具有与SEQ ID NO：1的氨基酸1至407具有至少60％氨基酸序列同一性的氨基酸序列的多肽 NO：3; （b）由低度严格条件下与下列杂交的多核苷酸编码的多肽：（i）SEQ ID NO：1或2的核酸序列在60以上，优选超过100个核苷酸至少80％或90％同一性 ，更优选在200个核苷酸以上至少90％相同，或（ii）与SEQ ID NO：1或2的核酸序列互补的核酸序列。

    METHOD FOR PRODUCING CHEESE
    6.
    发明申请
    METHOD FOR PRODUCING CHEESE 审中-公开
    生产方法

    公开(公告)号：US20110104332A1

    公开(公告)日：2011-05-05

    申请号：US12933478

    申请日：2009-03-18

    申请人： Johanna Bernardina Remmerswaal ,  Albertus Alard Van Dijk ,  Natalja Alekseevna Cyplenkova

    发明人： Johanna Bernardina Remmerswaal ,  Albertus Alard Van Dijk ,  Natalja Alekseevna Cyplenkova

    IPC分类号： A23C19/02 ,  A23C19/068

    CPC分类号： A23C19/0328 ,  A23C19/043 ,  A23C19/05 ,  A23C19/054 ,  A23C19/0684

    摘要： A method of producing curd or cheese from a milk composition comprising the following steps: (1) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrolysate, preferably yeast extract, to the heat-treated milk composition before or after the heat treatment; (4) coagulating the heat treated milk to form a gel; (5) processing the formed gel into a curd and separating the whey from the curd; and (6) optionally making cheese from the curd.

    摘要翻译： 一种从乳组合物生产凝乳或干酪的方法，包括以下步骤：（1）热乳化组合物; （2）用磷脂酶处理乳组合物或其一部分; （3）在热处理之前或之后向加热处理的牛奶组合物中加入蛋白质水解物，优选酵母提取物; （4）使热处理的牛奶凝结形成凝胶; （5）将形成的凝胶加工成凝乳并将乳清与凝乳分离; 和（6）任选地从凝乳制作芝士。