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1.发明授权Coagulation of protein from the juices of green plants by fermentation and the preservation thereof 失效通过发酵从绿色植物的果汁中凝结蛋白质并进行保存
公开(公告)号：US4062276A
公开(公告)日：1977-12-13
申请号：US668410
申请日：1976-03-19
Applicant: Mark A. Stahmann
Inventor： Mark A. Stahmann
IPC: A01F25/16 , A23J1/00 , A23K1/00 , A23K1/14 , A23K3/02 , C05F11/00 , A01J11/04 , A23B5/00 , A23P1/00 , C12K1/10
Abstract: The invention relates to a novel method and apparatus to precipitate and preserve protein from the juice expressed from green leafy plants by coagulating the protein in the juice through an anaerobic fermentation process and apparatus. In addition part of the carbohydrate and non-protein nitrogen in the juice is converted into bacterial protein which increases the amount of protein obtained from the juice and particularly prevents oxidative destruction of cystine and methionine and thereby increases these limiting amino acids in the obtained protein.
Abstract translation: 本发明涉及通过使厌氧发酵工艺和装置凝结果汁中的蛋白质从绿叶植物中分离出来的汁中沉淀和保存蛋白质的新方法和装置。 此外，果汁中的碳水化合物和非蛋白质氮的一部分转化成细菌蛋白质，其增加从果汁获得的蛋白质的量，特别是防止胱氨酸和甲硫氨酸的氧化破坏，从而增加所得蛋白质中的这些限制性氨基酸。
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2.发明授权Coagulation of protein from the juices of green plants by fermentation and the preservation thereof 失效通过发酵从绿色植物的果汁中凝结蛋白质并进行保存
公开(公告)号：US3975546A
公开(公告)日：1976-08-17
申请号：US543468
申请日：1975-01-23
Applicant: Mark A. Stahmann
Inventor： Mark A. Stahmann
Abstract: The invention relates to a novel method to precipitate and preserve protein from the juice expressed from green leafy plants by coagulating the protein in the juice through an anaerobic fermentation process utilizing the microorganisms naturally resident on the leaves of the green plants. In addition part of the carbohydrates and non-protein nitrogen in the juice is converted into bacterial protein which increases the amount of protein obtained from the juice and particularly prevents oxidative destruction of cystine and methionine and thereby increases these limiting amino acids in the obtained protein.
Abstract translation: 本发明涉及一种通过使用天然存在于绿色植物的叶子上的微生物的厌氧发酵方法来使从绿叶植物表达的汁液中沉淀和保存蛋白质的新方法。 此外，果汁中的一部分碳水化合物和非蛋白质氮被转化为细菌蛋白质，其增加从果汁获得的蛋白质的量，特别是防止胱氨酸和甲硫氨酸的氧化破坏，从而增加所得蛋白质中的这些限制性氨基酸。
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3.发明授权
公开(公告)号：US3979508A
公开(公告)日：1976-09-07
申请号：US539987
申请日：1975-01-10
Applicant: Mark A. Stahmann , Sudhakar S. Wagle
Inventor： Mark A. Stahmann , Sudhakar S. Wagle
CPC classification number: C07K14/001 , A61K31/43 , A61K38/00
Abstract: The stereo-isomeric penicilloyl-polylysine conjugates having high optical dextro-rotations are useful for eliciting cutaneous responses in persons with penicillin hypersensitivity.The process for manufacturing the above-entitled stereo-specific conjugates reacts penicillin with neutralized polylysine hydrochloride in a non-aqueous polar solvent such as dimethyl sulfoxide.
Abstract translation: 具有高光学右旋旋转的立体异构性青霉素 - 聚赖氨酸缀合物可用于在患有青霉素超敏反应的人中引起皮肤反应。
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