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公开(公告)号：WO2009152627A3
公开(公告)日：2010-03-18
申请号：PCT/CH2009000201
申请日：2009-06-15
CPC分类号： A23L27/45 , A23J3/346 , A23L1/2375 , A23L27/24 , A23L27/40 , A23L27/88 , A23V2002/00 , C12Y302/01058 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/21 , C12Y304/21062 , C12Y304/22 , C12Y304/23 , C12Y304/24 , C12Y304/25 , C12Y305/01002
摘要： Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
摘要翻译： 提供了水解菠菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法的酶法。
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公开(公告)号：WO2019014118A1
公开(公告)日：2019-01-17
申请号：PCT/US2018/041278
申请日：2018-07-09
申请人： IGC BIO, INC.
发明人： ZIMMERMAN, Lior , BARAN, Dror
CPC分类号： C12P19/14 , A21D8/042 , A61K38/00 , C11D3/386 , C12N9/0051 , C12N9/1044 , C12N9/1074 , C12N9/16 , C12N9/20 , C12N9/22 , C12N9/2402 , C12N9/2414 , C12N9/2425 , C12N9/2428 , C12N9/2437 , C12N9/2457 , C12N9/48 , C12N9/54 , C12N9/80 , C12N9/88 , C12P19/02 , C12P19/12 , C12P19/22 , C12P19/24 , C12Y108/03002 , C12Y203/02013 , C12Y204/01019 , C12Y301/00 , C12Y301/01003 , C12Y301/03008 , C12Y302/01001 , C12Y302/01002 , C12Y302/01003 , C12Y302/01004 , C12Y302/01015 , C12Y302/01041 , C12Y304/13 , C12Y304/21062 , C12Y305/01002 , C12Y402/0201
摘要： The present invention provides enzymes that have been optimized by implementation of Protein Repair One Stop Shop (PROSS), an algorithm that generates protein design(s) for enhanced stability without changing either enzymatic properties or enzyme active site conformation of the respective enzyme. The protein design(s) generated by PROSS introduce mutations to the amino acid sequence of a wild-type protein, resulting in a mutated amino acid sequence that encodes a variant of the wild-type enzyme, i.e., an enzyme variant, which has an enhanced stability, core packing, surface polarity and backbone rigidity, a higher functional expression, and/or a combination thereof, compared to the stability core packing, surface polarity and backbone rigidity, functional expression and/or a combination thereof, of the wild-type enzyme.
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3.发明申请
公开(公告)号：WO2018192830A1
公开(公告)日：2018-10-25
申请号：PCT/EP2018/059355
申请日：2018-04-12
申请人： DSM IP ASSETS B.V.
CPC分类号： C12N9/485 , A23C9/1209 , A23C9/1275 , A23C13/16 , A23C15/065 , A23C17/02 , A23C19/076 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19
摘要： The present invention relates to a process for preparing a fermented milk product, comprising contacting a milk substrate with an enzyme preparation having exopeptidase activity; contacting a milk substrate with lactic acid bacteria; wherein the lactic acid bacteria have a time to reach a pH of 4.6 of a solution of 12% skimmed milk powder which is at least 30% shorter in the presence 0.5% (w/w) of a yeast extract in the solution of 12% skimmed milk powder than without the presence of the yeast extract in the 12% skimmed milk powder, and wherein said enzyme preparation is a substantially pure exopeptidase preparation. Likewise envisaged is a fermented milk product comprising an enzyme having exopeptidase activity, a kit of parts comprising lactic acid bacteria and enzyme having exopeptidase activity and the use of an exopeptidase for accelerating acidification speed of lactic acid bacteria.
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公开(公告)号：WO2015124672A1
公开(公告)日：2015-08-27
申请号：PCT/EP2015/053504
申请日：2015-02-19
发明人： SOHLING, Ulrich , SUCK, Kirstin , BUBENHEIM, Paul
CPC分类号： C11B3/003 , A23D9/04 , A23L5/25 , A23V2002/00 , C11B3/001 , C11B3/006 , C11B3/04 , C11B3/16 , C12N9/16 , C12N9/20 , C12N9/52 , C12N9/54 , C12Y301/01003 , C12Y301/01004 , C12Y301/01032 , C12Y301/04003 , C12Y301/04004 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/23 , C12Y304/25
摘要： Die Erfindung betrifft eine Zusammensetzung umfassend mindestens ein Phospholipid-spaltendes Enzym und mindestens eine Protease. Weiterhin betrifft die Erfindung ein Verfahren zur Entschleimung von Triglycerid-haltigen Zusammensetzungen unter Verwendung der erfindungsgemäßen Zusammensetzung sowie die Verwendung der erfindungsgemäßen Zusammensetzung zur Entschleimung von Triglycerid-haltigen Zusammensetzungen.
摘要翻译： 本发明涉及包含至少一种磷脂切割酶和至少一种蛋白酶的组合物。 此外，本发明涉及一种用于使用本发明的组合物以及根据本发明的用于含甘油三酯的组合物的脱胶使用该组合物的脱胶含甘油三酯的组合物的方法。
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5.发明申请FUSION OF PEPTIDOGLYCAN HYDROLASE ENZYMES TO A PROTEIN TRANSDUCTION DOMAIN ALLOWS ERADICATION OF BOTH EXTRACELLULAR AND INTRACELLULAR GRAM POSITIVE PATHOGENS 审中-公开肽蛋白酶水解酶对蛋白质转导域的融合允许两种细胞外细胞和细胞内GRAM活性病原体的消除
公开(公告)号：WO2012094004A1
公开(公告)日：2012-07-12
申请号：PCT/US2011/020230
申请日：2011-01-05
申请人： THE UNITED STATES OF AMERICA, as represented by THE SECRETARY OF AGRICULTURE , DONOVAN, David, M.
发明人： DONOVAN, David, M.
CPC分类号： C12N9/52 , A61K38/00 , C07K2319/10 , C12Y304/13 , C12Y304/24075
摘要： Lysostaphin is a bacteriocin secreted by S. simulans to kill S. aureus , and has been shown to also be a potent antimicrobial for many antibiotic-resistant strains of S. aureus . By adding a -13 amino acid protein transduction domain (PTD) from the HIV-TAT protein to lysostaphin to form lysostaphin-PTD, both extracellular and intracellular forms of S. aureus and MRSA are killed in all (multiple) cell types examined.
摘要翻译： 溶葡萄球菌素是由模拟物分泌的杀伤金黄色葡萄球菌的细菌素，并且已经显示也是许多抗生素抗性金黄色葡萄球菌的有效抗微生物剂。 通过将-13氨基酸蛋白转导结构域（PTD）从HIV-TAT蛋白加入到溶葡萄球菌素形成溶葡萄球菌素-PTD中，金黄色葡萄球菌和MRSA的细胞外和细胞内形式在所有（多种）细胞类型中被杀死。
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公开(公告)号：WO2009152627A2
公开(公告)日：2009-12-23
申请号：PCT/CH2009/000201
申请日：2009-06-15
申请人： GIVAUDAN SA , BHOWMIK, Tarun , MYAKA, Stefka, Ivanova , VAN LEERSUM, Johan, Peter , SMITH, Roy, Wade
CPC分类号： A23L27/45 , A23J3/346 , A23L27/24 , A23L27/40 , A23L27/88 , A23V2002/00 , C12Y302/01058 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/21 , C12Y304/21062 , C12Y304/22 , C12Y304/23 , C12Y304/24 , C12Y304/25 , C12Y305/01002
摘要： Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
摘要翻译： 提供了水解菠菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法的酶法。
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公开(公告)号：WO1996022699A1
公开(公告)日：1996-08-01
申请号：PCT/EP1996000147
申请日：1996-01-16
申请人： HENKEL KOMMANDITGESELLSCHAFT AUF AKTIEN , VON KRIES, Edith , HEILEMANN, Andrea , SANDER, Andreas
IPC分类号： A23J03/34
CPC分类号： A23J3/346 , A61K8/645 , A61Q19/00 , C12Y304/11 , C12Y304/13 , C12Y304/14 , C12Y304/15 , C12Y304/16 , C12Y304/17 , C12Y304/18 , C12Y304/19 , C12Y304/21 , C12Y304/22 , C12Y304/23 , C12Y304/24
摘要： The proposal is for an improved process for producing wheat protein hydrolysates in which protein-containing basic substances are first hydrolysed in with proteinases and then with peptidases. The resultant hydrolysates are particularly suitable for producing light-coloured condensation products with fatty acids with a long shelf life.
摘要翻译： 它提出了一种用于生产小麦蛋白质水解产物，其中第一水解的随后的含蛋白质起始蛋白酶和肽酶的材料的改进方法。 将得到的水解产物是特别适合于生产的浅色，储存稳定的缩合产物与脂肪酸。
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