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    Microbial rennet having increased milk coagulating activity and method and method for production thereof
    1.
    发明授权
    Microbial rennet having increased milk coagulating activity and method and method for production thereof 失效
    具有增加的牛奶凝固活性的微生物凝乳酶及其生产方法和方法

    公开(公告)号：US4530906A

    公开(公告)日：1985-07-23

    申请号：US482171

    申请日：1983-04-05

    申请人： Toshihiko Higashi ,  Yoshinori Kobayashi ,  Shinjiro Iwasaki

    发明人： Toshihiko Higashi ,  Yoshinori Kobayashi ,  Shinjiro Iwasaki

    IPC分类号： A23C19/032 ,  C12N9/58 ,  C12N9/96 ,  C12R1/785

    CPC分类号： A23C19/0326 ,  C12N9/58 ,  C12N9/96 ,  Y10S435/931

    摘要： A method for increasing the milk coagulating activity of microbial rennet obtained from Mucor pusillus microorganisms, which comprises acylating the microbial rennet in an aqueous medium by contacting the microbial rennet with succinic anhydride at a temperature of about 0.degree. C. to about 40.degree. C. and a pH of about 4 to about 10 for a time sufficient to obtain the desired increase in milk coagulating activity; and improved microbial rennet having a low PA/MCA index and a high MCA index and obtained by the aforesaid method.

    摘要翻译： 一种增加从毛霉微生物获得的微生物凝乳酶的乳凝固活性的方法，其包括通过使微生物凝乳酶与琥珀酸酐在约0℃至约40℃的温度下接触来在水性介质中酰化微生物凝乳酶。 和约4至约10的pH足以获得所需乳液凝固活性增加的时间; 以及通过上述方法获得的具有低PA / MCA指数和高MCA指数的改进的微生物凝乳酶。

    Protease with low thermostability derived from Mucor pusillus
    2.
    发明授权
    Protease with low thermostability derived from Mucor pusillus 失效
    来自毛霉菌的热稳定性低的蛋白酶

    公开(公告)号：US5332668A

    公开(公告)日：1994-07-26

    申请号：US958222

    申请日：1992-10-08

    申请人： Takashi Yamashita ,  Susumu Higashi ,  Toshihiko Higashi ,  Haruo Machida ,  Shinjiro Iwasaki ,  Teruhiko Beppu

    发明人： Takashi Yamashita ,  Susumu Higashi ,  Toshihiko Higashi ,  Haruo Machida ,  Shinjiro Iwasaki ,  Teruhiko Beppu

    IPC分类号： C12N9/58 ,  C12N15/09 ,  C12N15/57 ,  C12N15/81 ,  C12R1/865 ,  C12N9/50

    CPC分类号： C12N9/58 ,  C12N15/81 ,  Y10S435/931

    摘要： A mutant fungus strain which produces a protease with low thermostability and low productivity was made from protease producing fungi and the gene coding for mutant enzyme is isolated from the mutant strain. A promoter which can function in yeast is ligated to the gene and inserted into a plasmid replicable in yeast, and the resulting plasmid is introduced into yeast. The yeast is cultured, thereby producing the mutant enzyme. Furthermore, a gene expressing an enzyme with a far lower thermostability is prepared by site-directed mutagenesis, which is introduced in yeast, thereby producing an enzyme with more distinctively reduced thermostability.

    摘要翻译： 由产生蛋白酶的真菌产生具有低热稳定性和低生产率的蛋白酶的突变真菌菌株，并从突变菌株中分离编码突变酶的基因。 将可在酵母中发挥作用的启动子与基因连接并插入到酵母中可复制的质粒中，将得到的质粒导入酵母中。 培养酵母，从而产生突变酶。 此外，通过在酵母中导入的定点诱变来制备表达具有远低于热稳定性的酶的基因，由此制备具有更显着降低的热稳定性的酶。

    Continuous process for the interesterification of fats or oils
    4.
    发明授权
    Continuous process for the interesterification of fats or oils 失效
    连续使用脂肪或油脂的方法

    公开(公告)号：US5190868A

    公开(公告)日：1993-03-02

    申请号：US644425

    申请日：1991-01-22

    申请人： Yoshitaka Kokusho ,  Akio Oshima ,  Akira Tsunoda ,  Shinjiro Iwasaki

    发明人： Yoshitaka Kokusho ,  Akio Oshima ,  Akira Tsunoda ,  Shinjiro Iwasaki

    IPC分类号： C11C3/08 ,  C11C3/10 ,  C12P7/64

    CPC分类号： C12P7/6454 ,  C11C3/08 ,  C11C3/10

    摘要： Disclosed is a process for the interesterification of oil or fat by treating such oil or fat in presence of a fatty acid or fatty acid ester or different oil or fat wherein a reactor column that is packed with an alkaline high molecular weight lipase preparation containing 0 to 5% moisture is fed with a substrate solution composed of the above oil or fat and fatty acid or fatty acid ester or different oil or fat for a continuous reaction in such a manner that the substrate solution contains 100 to 1800 ppm moisture and 50 to 800 ppm moisture at the inlet and outlet, respectively, of the column.

    摘要翻译： 公开了通过在脂肪酸或脂肪酸酯或不同的油或脂肪存在下处理这种油或脂肪来酯交换油脂的方法，其中装有碱性高分子量脂肪酶制剂的反应器塔包含0至 将5％的水分与上述油或脂肪组成的底物溶液和脂肪酸或脂肪酸酯或不同的油或脂肪进行连续反应，使得底物溶液含有100至1800ppm的水分和50至800 分别在塔的入口和出口处的ppm水分。