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1. 发明授权

US4931397A Method for removing antifoaming agents during processing of microbial fermentations 失效
标题翻译：在微生物发酵加工过程中除去消泡剂的方法
公开(公告)号：US4931397A
公开(公告)日：1990-06-05
申请号：US779504
申请日：1985-09-24
申请人： Curtis J. Montgomery , Chimanbhai P. Patel , Jayarama K. Shetty
发明人： Curtis J. Montgomery , Chimanbhai P. Patel , Jayarama K. Shetty
IPC分类号： C12N1/00 , C12N9/00 , C12N9/28 , C12N9/54 , C12P1/00
CPC分类号： C12N9/2417 , C12N9/00 , C12N9/54 , C12P1/00 , Y10S435/812 , Y10S435/814
摘要： Antifoaming agents are commonly used during culturing of enzyme-producing microorganisms. These antifoams often persist through enzyme processing, slowing filtrations, clogging filtration membranes and adversely affecting the quality of the final product. The present invention describes a method for removing antifoams, and often carbohydrates and pigments, from enzyme systems using mineral clay, the preferred clay being bentonite.
摘要翻译：消化剂通常用于培养产酶微生物。这些消泡剂通常通过酶加工持续，减缓过滤，堵塞过滤膜并且不利地影响最终产品的质量。本发明描述了一种从使用矿物粘土的酶体系中去除消泡剂，常常是碳水化合物和颜料的方法，优选的粘土是膨润土。

2. 发明授权

US4717665A Recovery of microbial lipase 失效
标题翻译：微生物脂肪酶的回收
公开(公告)号：US4717665A
公开(公告)日：1988-01-05
申请号：US863716
申请日：1986-05-16
申请人： Robert L. Charles , Steven C. Dolby , Chimanbhai P. Patel , Jayarama K. Shetty
发明人： Robert L. Charles , Steven C. Dolby , Chimanbhai P. Patel , Jayarama K. Shetty
IPC分类号： C12N9/00 , C12N9/20 , C12R1/685 , C12R1/72 , C12R1/785 , C12R1/845
CPC分类号： C12N9/20 , C12N9/00 , Y10S435/814
摘要： Disclosed is a method for causing the dissociation of microbial mycelium and extracellular lipase bound thereto and increasing the measurable activity of the lipase. The method involves treating an aqueous suspension of the mycelium with the anhydride of a dicarboxylic acid which results in dissociation of the mycelium and lipase thereby facilitating recovery of the lipase.
摘要翻译：公开了一种使微生物菌丝体和细胞外脂肪酶结合的解离并增加脂肪酶的可测量活性的方法。该方法包括用二羧酸的酸酐处理菌丝体的水性悬浮液，导致菌丝体和脂肪酶解离，从而促进脂肪酶的回收。

3. 发明授权

US5256557A Purified alkaline protease concentrate and method of preparation 失效
标题翻译：纯化碱性蛋白酶浓缩物及其制备方法
公开(公告)号：US5256557A
公开(公告)日：1993-10-26
申请号：US813705
申请日：1991-12-27
申请人： Jayarama K. Shetty , Chimanbhai P. Patel , Mary A. Nicholson
发明人： Jayarama K. Shetty , Chimanbhai P. Patel , Mary A. Nicholson
IPC分类号： C11D3/00 , C11D3/386 , C12N9/54 , C12N9/56 , C12R1/07 , C12R1/10
CPC分类号： C11D3/0078 , C11D3/386 , C12N9/54 , Y10S435/816
摘要： A highly purified alkaline protease preparation is produced by separating a mixture containing amorphous form and crystalline form of alkaline protease from ultrafiltrate containing impurities, through a method which includes the incubation of an aqueous alkaline protease concentrate with sodium chloride and carbohydrate hydrolyse enzymes at an elevated temperature greater than 20.degree. C. and a pH between pH 4.0 and pH 6.5 at constant agitation.

4. 发明授权

US5439817A Method of preparation of purified alkaline protease 失效
标题翻译：纯碱性蛋白酶的制备方法
公开(公告)号：US5439817A
公开(公告)日：1995-08-08
申请号：US006484
申请日：1993-01-21
申请人： Jayarama K. Shetty , Chimanbhai P. Patel , Mary Ann Nicholson
发明人： Jayarama K. Shetty , Chimanbhai P. Patel , Mary Ann Nicholson
IPC分类号： C11D3/00 , C11D3/386 , C12N9/54 , C12N9/56 , C12R1/07 , C12R1/10
CPC分类号： C11D3/0078 , C11D3/386 , C12N9/54 , Y10S435/816
摘要： A highly purified alkaline protease preparation is produced by separating a mixture containing amorphous form and crystalline form of alkaline protease from ultrafiltrate containing impurities, through a method which includes the incubation of an aqueous alkaline protease concentrate with sodium chloride and carbohydrate hydrolyse enzymes at an elevated temperature greater than 20.degree. C. and a pH between pH 4.0 and pH 6.5 at constant agitation.
摘要翻译：通过包括将碱性蛋白酶水溶液与氯化钠和碳水化合物水解酶在升高的温度下孵育的方法，通过从包含杂质的超滤液中分离含有无定形形式和结晶形式的碱性蛋白酶的混合物来制备高度纯化的碱性蛋白酶制剂大于20℃，pH在pH4.0和pH6.5之间。

5. 发明授权

US5405767A Purified enzyme concentrate and method of preparation 失效
标题翻译：纯化酶浓缩物及其制备方法
公开(公告)号：US5405767A
公开(公告)日：1995-04-11
申请号：US865252
申请日：1992-04-08
申请人： Jayarama K. Shetty , Chimanbhai P. Patel
发明人： Jayarama K. Shetty , Chimanbhai P. Patel
IPC分类号： C11D7/42 , C11D3/00 , C11D3/386 , C12N9/00 , C12N9/54 , C12N9/56 , C12R1/07 , C12R1/10 , G02C13/00 , C12N9/14 , C12N9/24
CPC分类号： C11D3/386 , C11D3/0078 , C12N9/00 , C12N9/54 , Y10S435/816
摘要： A novel compound for producing a purified enzyme precipitate and a method of preparing the purified enzyme precipitate, wherein the compound is an organic compound selected from the group consisting of carboxylic acids having at least 2 carboxyl groups, salts or esters of these carboxylic acids, amino acids, salts or esters of these amino acids.
摘要翻译：用于生产纯化酶沉淀物的新型化合物和制备纯化酶沉淀物的方法，其中所述化合物是选自具有至少2个羧基的羧酸，这些羧酸的盐或酯，氨基这些氨基酸的酸，盐或酯。

6. 发明授权

US5759984A Enzyme stabilization 失效
标题翻译：酶稳定
公开(公告)号：US5759984A
公开(公告)日：1998-06-02
申请号：US724253
申请日：1996-09-30
申请人： Jayarama K. Shetty , Chimanbhai P. Patel
发明人： Jayarama K. Shetty , Chimanbhai P. Patel
IPC分类号： C11D3/386 , C12N9/64 , C12N9/96
CPC分类号： C12N9/6408 , C12N9/96
摘要： Methods for stabilizing enzymes in liquid compositions, including those liquid compositions having a high water content and those stabilized enzyme liquid compositions formed thereby. The method involves forming the enzyme, so that it is in an insoluble form thereof and then adding thereto an agent for maintaining the enzyme in the insoluble form thereof. Examples of such insoluble forms are crystal forms of the enzyme. Enzymes which are stabilized in this manner are useful for combining with liquid compositions, including liquid compositions having a high water content. The method is particularly useful for the preparation of stable enzyme-containing liquid detergent compositions.
摘要翻译：用于稳定液体组合物中酶的方法，包括那些具有高含水量的液体组合物和由此形成的那些稳定的酶液体组合物。该方法包括形成酶，使其为不溶形式，然后向其中加入用于将酶维持在其不溶形式中的试剂。这种不溶形式的实例是酶的晶体形式。以这种方式稳定的酶可用于与液体组合物组合，包括具有高水含量的液体组合物。该方法对于制备稳定的含酶液体洗涤剂组合物特别有用。

7. 发明授权

US4724208A Process for the production of solution stable alpha-amylase and liquid alpha-amylase produced thereby 失效
标题翻译：由此制备溶液稳定的α-淀粉酶和液体α-淀粉酶的方法
公开(公告)号：US4724208A
公开(公告)日：1988-02-09
申请号：US794282
申请日：1985-11-04
申请人： Jack W. Brewer , Chong Y. Kim , Curtis J. Montgomery , Jayarama K. Shetty
发明人： Jack W. Brewer , Chong Y. Kim , Curtis J. Montgomery , Jayarama K. Shetty
IPC分类号： C12N9/28 , C12N9/96 , C12N9/98 , C12R1/10 , C12N9/56
CPC分类号： C12N9/2417 , C12N9/96 , Y10S435/836
摘要： This invention contemplates a novel process for the preparation of solution stable alpha-amylase obtained from Bacillus licheniformis, and to the high potency liquid enzyme product prepared by this process. Typically, the enzyme-containing solution from a fermentation is concentrated and starch is added to the concentrate. Alternatively, a precipitation agent such as salt is added to the solution, and a cake containing the enzyme precipitates. The cake is then contacted with an aqueous solution containing starch to extract the enzyme out of the cake to provide a stable liquid enzyme product.
摘要翻译：本发明考虑了用于制备从地衣芽孢杆菌获得的溶液稳定的α-淀粉酶的新方法，以及通过该方法制备的高效液体酶产物。通常，将来自发酵的含酶溶液浓缩并将淀粉加入浓缩物中。或者，将沉淀剂如盐加入到溶液中，并且含有酶的饼沉淀。然后将蛋糕与含有淀粉的水溶液接触以从酶提取酶以提供稳定的液体酶产物。

8. 发明授权

US4717662A Thermal stabilization of alpha-amylase 失效
标题翻译： α-淀粉酶的热稳定性
公开(公告)号：US4717662A
公开(公告)日：1988-01-05
申请号：US768370
申请日：1985-08-22
申请人： Curtis J. Montgomery , Jayarama K. Shetty , Eric C. Singley
发明人： Curtis J. Montgomery , Jayarama K. Shetty , Eric C. Singley
IPC分类号： C12N9/28 , C12N9/96 , C12P19/14 , C12R1/10
CPC分类号： C12N9/2417 , C12N9/96 , C12P19/14 , Y10S435/836
摘要： Disclosed is a method for enhancing the thermal stability of microbial alpha-amylase. The method involves adding a stabilizing amount of an amphiphile to the enzyme in its aqueous solution. Also included within the scope of the invention is the stabilized alpha-amylase formulation and its use in the liquefaction of starch.
摘要翻译：公开了一种增强微生物α-淀粉酶的热稳定性的方法。该方法包括在其水溶液中向酶中加入稳定量的两亲物。还包括在本发明范围内的是稳定化的α-淀粉酶制剂及其在淀粉液化中的应用。

9. 发明申请

US20130203140A1 PRODUCTION OF ISOPRENOIDS UNDER NEUTRAL pH CONDITIONS 有权
标题翻译：在中性pH条件下生产异烟肼
公开(公告)号：US20130203140A1
公开(公告)日：2013-08-08
申请号：US13566923
申请日：2012-08-03
申请人： Martien H. BERGSMA , Anthony R. Calabria , Gopal K. Chotani , William A. Cuevas , Gang Duan , Sung Ho Lee , Ying Qian , Vivek Sharma , Jayarama K. Shetty , Bruce A. Strohm , Paula Johanna Maria Teunissen , Hongxian Xu
发明人： Martien H. BERGSMA , Anthony R. Calabria , Gopal K. Chotani , William A. Cuevas , Gang Duan , Sung Ho Lee , Ying Qian , Vivek Sharma , Jayarama K. Shetty , Bruce A. Strohm , Paula Johanna Maria Teunissen , Hongxian Xu
IPC分类号： C12P5/00
CPC分类号： C12P5/007 , C12N9/1085 , C12N9/2428 , C12Y205/0101 , C12Y302/01003
摘要： Embodiments of the present disclosure relate to a process for producing isoprenoid precursor molecules and/or isoprenoids from a starch substrate by saccharification and/or fermentation. The saccharification is effectively catalyzed by a glucoamylase at a pH in the range of 5.0 to 8.0. At a pH of 6.0 or above, the glucoamylase possesses at least 50% activity relative to its maximum activity. The saccharification and fermentation may be performed as a simultaneous saccharification and fermentation (SSF) process.
摘要翻译：本公开的实施方案涉及通过糖化和/或发酵从淀粉底物生产类异戊二烯前体分子和/或类异戊二烯的方法。糖化在pH为5.0至8.0的范围内由葡糖淀粉酶有效地催化。在6.0或更高的pH下，葡糖淀粉酶相对于其最大活性具有至少50％的活性。糖化和发酵可以作为同时糖化和发酵（SSF）方法进行。

10. 发明申请

US20130142903A1 FOOD PRODUCT COMPRISING A LOW TEMPERATURE RICE PROTEIN CONCENTRATE 审中-公开
标题翻译：包含低温米饭蛋白浓度的食品
公开(公告)号：US20130142903A1
公开(公告)日：2013-06-06
申请号：US13817132
申请日：2011-08-19
申请人： Gang Duan , Kathleen Burns Jacobsen , Jayarama K. Shetty , Qian Ying , Troy Wilson
发明人： Gang Duan , Kathleen Burns Jacobsen , Jayarama K. Shetty , Qian Ying , Troy Wilson
IPC分类号： A23J3/34
CPC分类号： A23J3/346 , A23G1/54 , A23G3/54 , A23J1/125 , A23J3/14 , A23K20/147 , A23L33/185 , A23V2002/00 , C12Y302/01001 , C12Y302/01003 , A23V2250/548
摘要： Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture.
摘要翻译：在低温下制备的大米蛋白浓缩物显示改善的功能和有益的生理益处，包括降低的胆固醇和提高的乳酸脱氢酶活性，而不增加血液尿素氮。大米蛋白质浓度可以制成湿面团，水分比大豆蛋白浓缩物少。大米蛋白浓缩物的使用从而改善了含有浓缩物的食品制剂的加工步骤。食品有利地显示出延长的保质期和改善的可口的质感。

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