公开(公告)号：WO0250313A3

公开(公告)日：2002-09-19

申请号：PCT/DK0100848

申请日：2001-12-20

Applicant: NOVOZYMES AS ,  RASMUSSEN LARS ,  SOERENSEN NIELS HENRIK ,  RASMUSSEN PETER BOYEN

Inventor： RASMUSSEN LARS ,  SOERENSEN NIELS HENRIK ,  RASMUSSEN PETER BOYEN

IPC: C14C3/08

CPC classification number: C14C3/08

Abstract: The method for tanning of hides by means of tanning agents in a tanning bath is characterized by the fact that the bath besides the hides comprises a laccase derived from Myceliophthora , and as tanning agent an aromatic compound and possibly other compounds which are able to react with the hides and/or the aromatic compound, and that an oxidation agent is introduced into the equilibrated tanning bath. In this manner it is possible to increase the degree of fixation considerably in comparison to the prior art methods of this kind.

Abstract translation: 在鞣制浴中通过鞣剂鞣制皮革的方法的特征在于除了皮革之外的浴还包含源自丝霉菌的漆酶，以及作为鞣剂的芳香族化合物和可能的其它能够与 皮革和/或芳族化合物，并且将氧化剂引入平衡的鞣制浴中。 以这种方式，与现有技术的这种方法相比，可以显着提高固着度。

公开(公告)号：WO1990005462A1

公开(公告)日：1990-05-31

申请号：PCT/DK1989000272

申请日：1989-11-17

Applicant: NOVO-NORDISK A/S ,  RASMUSSEN, Peter, Boyen ,  RANCKE-MADSEN, Anders

Inventor： NOVO-NORDISK A/S

IPC: A23L01/317

CPC classification number: A23L13/48

Abstract: In the method for upgrading of MRM (mechanically recovered meat), wherein MRM is treated with an endoprotease with a pH-activity optimum above neutrality with a proteolytic activity related to a weight unit of dry protein which will generate a maximum viscosity increase in relation to the initial viscosity of at least 50 %, for a period of time corresponding to a resulting viscosity of the MRM which is between 100 and 75 % of the maximum viscosity generated by the enzyme treatment, whereafter the enzymatic activity is destroyed by means of any method which does not harm the functionality of the meat. The method does not involve any dilution with relatively large amounts of non-meat proteins, it gives rise to satisfactory organoleptic and functional properties, and it is relatively cheap.

Abstract translation: 在用于升级MRM（机械回收肉）的方法中，其中MRM用具有优于中性的pH活性的内切蛋白酶处理，具有与干蛋白重量单位相关的蛋白水解活性，其将相对于 初始粘度至少为50％，一段时间对应于由酶处理产生的最大粘度的100-75％之间的MRM的所得粘度，然后通过任何方法破坏酶活性 这不会损害肉的功能。 该方法不涉及相对大量非肉蛋白的任何稀释，它产生令人满意的感官和功能特性，并且相对便宜。