公开(公告)号：WO2019067681A1

公开(公告)日：2019-04-04

申请号：PCT/US2018/053061

申请日：2018-09-27

申请人： CALIFORNIA INSTITUTE OF TECHNOLOGY

发明人： CHEN, Samson ,  SCHERER, Axel

IPC分类号： G01N27/327 ,  A61B5/145 ,  C12Q1/00

CPC分类号： A61B5/14865 ,  A61B5/14532 ,  A61B5/1459 ,  C12N9/0004 ,  C12N11/02 ,  C12N11/14 ,  C12Y101/01001 ,  C12Y101/03003 ,  C12Y101/03005 ,  C12Y101/03007 ,  C12Y101/03008 ,  C12Y101/0301 ,  C12Y101/03011 ,  C12Y101/03012 ,  C12Y101/03015 ,  C12Y101/03016 ,  C12Y101/03018 ,  C12Y101/03019 ,  C12Y101/0302 ,  C12Y101/03023 ,  C12Y101/03027 ,  C12Y101/03029 ,  C12Y101/0303 ,  C12Y101/03037 ,  C12Y101/03038 ,  C12Y101/0304 ,  C12Y101/03041 ,  G01N27/3272

摘要： A sensor implanted in tissues and including a sensing layer is fabricated by mixing the signal transduction enzyme with non-reactive components including buffer salts and fillers, and spin coating the enzyme onto a substrate. The signal transduction enzyme is crosslinked by introducing the coated substrate in a vacuum chamber. In the chamber, a crosslinker evaporates and is deposited onto the enzyme, therefore crosslinking the enzyme.

公开(公告)号：WO2004091312A1

公开(公告)日：2004-10-28

申请号：PCT/IB2003/005514

申请日：2003-11-04

申请人： DANISCO A/S ,  HØEGH, Lars

发明人： HØEGH, Lars

IPC分类号： A23L1/16

CPC分类号： C12Y101/03004 ,  A23L5/55 ,  A23L7/107 ,  A23L7/109 ,  A23L7/11 ,  A23L7/111 ,  A23L29/06 ,  C12Y101/03005 ,  C12Y101/03009 ,  C12Y101/0301 ,  C12Y101/03011 ,  C12Y101/99018

摘要： A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizing maltose.

摘要翻译： 一种改善面食或面食产品水合的方法，包括向面食或面食面团或面食面团成分中加入至少能够氧化碳水化合物的有效量的氧化还原酶。 优选地，氧化还原酶至少能够氧化麦芽糖。