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    • 48. 发明专利
    • MEASUREMENT OF ALPHA-AMYLASE ACTIVITY AND REAGENT FOR MEASURING THE SAME
    • JPH09322798A
    • 1997-12-16
    • JP16509196
    • 1996-06-06
    • KIKKOMAN CORP
    • TOKUTAKE SHOICHIYAMATSUGU NOBUYUKI
    • C12Q1/40
    • PROBLEM TO BE SOLVED: To precisely, safely, rapidly and efficiently measure the subject enzymatic activity useful for diagnosing pancreatic diseases, etc., by subjecting an α-amylase-containing specimen to an enzymatic reaction in the presence of a specific enzymatic substrate and a specified enzyme-activating agent and subsequently determining the liberated aromatic coloring compound. SOLUTION: This method for measuring the activity of α-amylase comprises subjecting a specimen containing the α-amylase to an enzymatic reaction in the presence of a non-reducing terminal-modified α-maltotrioside derivative of formula I [R is an aromatic coloring group expressed by formula II (W is H, a halogen, nitro), etc.; X is azide, a halogen, an N-monoalkylcarbamoyl, an aryl, an alkylsulfonyloxy; Y is an N-monoalkylcarbamoyloxy, an aryl, an alkylsulfonyloxy, α-glucosyl, α-maltosyl, hydroxyl group] as a substrate and an alkali metal cyanate salt as an enzyme-activating agent and subsequently determining the liberated aromatic coloring compound. Thus, the objective α-amylase activity useful for discriminating, diagnosing, etc., acute and chronic pancreatitis, pancreatic cancer, epidemic parotitis, pneumonia, renal insufficiency, etc., can be measured.
    • 49. 发明专利
    • MEASUREMENT OF ALPHA-AMYLASE
    • JPH09220098A
    • 1997-08-26
    • JP5255496
    • 1996-02-16
    • KIKKOMAN CORP
    • SHIROKANE TAKAOTOKUTAKE SHOICHITOBE KOUICHIROUSUZUKI MASARU
    • C12Q1/34
    • PROBLEM TO BE SOLVED: To rapidly and conveniently measure the subject enzyme in an excellent accuracy by adding a maltooligoside derivative inert to an exo type glycolytic enzyme and a conjugated enzyme system to a sample containing a specific amylase originating from a brewed product and then determining the compound liberated after completion of the reaction. SOLUTION: This method for measuring α-amylase comprises adding a maltooligoside derivative of the formula [(n) is 2-5; R is an aromatic coloring moiety; X is an azide, a halogen, an alkyl or aryloxy, an alkyl or arylsulfonyloxy and a carbamoyloxy; Y is H, an alkyl, an alkyl- or arylsulfonyl, a carbamoyl, etc.] not cleaved by an exo type sugar hydrolase and a conjugated enzyme system such as glucoamylase or the like to a specimen containing α-amylase arising from a brewed product and having an optimum pH of 3 0-5.0 to cause an enzyme reaction and finally determing a liberated compound such as an aromatic coloring compound or the like. The objective α-amylase is quite conveniently measured in a short time and in an excellent accuracy (sensitivity).