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    • 2. 发明专利
    • Purification method of n-acetylsucrosamine
    • N-乙酰氨基酚的纯化方法
    • JP2014030399A
    • 2014-02-20
    • JP2012173599
    • 2012-08-06
    • Nihon Univ学校法人日本大学
    • NISHIO TOSHIYUKIHAKAMATA KOHIRANO TAKAKO
    • C12P19/00
    • PROBLEM TO BE SOLVED: To provide simple, efficient, low cost and safe purification of N-acetylsucrosamine from a glucide-mixed solution exemplified by a synthetic reaction solution of N-acetylsucrosamine by transglycosylation reaction of β-fructofuranosidase with sucrose and N-acetylglucosamine as a substrate.SOLUTION: A purification method of N-acetylsucrosamine from a glucide-mixed solution, comprises at least the following steps A to C. Step A: cultivating yeast in a glucide-mixed solution comprising N-acetylsucrosamine; step B: separating the yeast from the solution after cultivation; and step C: obtaining an N-acetylglucosamine purification fraction by column chromatography.
    • 要解决的问题:从由N-乙酰基异丙基苯胺的合成反应溶液所示的糖溶液混合溶液中提供简单,有效,低成本和安全的N-乙酰基异丙基苯胺的纯化,其通过葡萄糖醛糖苷酶与蔗糖和N-乙酰葡糖胺的反式糖基化反应 作为底物。溶液:来自糖溶液混合溶液的N-乙酰基异丙基胺的纯化方法至少包括以下步骤A至C.步骤A:在包含N-乙酰基异丙基胺的糖溶液混合溶液中培养酵母; 步骤B:培养后将酵母与溶液分离; 和步骤C:通过柱色谱法获得N-乙酰葡糖胺纯化级分。
    • 4. 发明专利
    • NEW β-N-ACETYLHEXOSAMINIDASE
    • 新的β-N-ACETYLHEXOSAMINIDASE
    • JP2006061085A
    • 2006-03-09
    • JP2004248183
    • 2004-08-27
    • Univ Nihon学校法人日本大学
    • NISHIO TOSHIYUKIBEPPU TERUHIKOUEDA KENJIOKU TADATAKEKAWACHI TAKASHIOGAWA SHINKO
    • C12N15/09C12N1/15C12N1/19C12N1/21C12N5/10C12N9/24C12P19/26
    • Y02P20/52
    • PROBLEM TO BE SOLVED: To obtain an enzyme useful for producing N-acetylglucosamine from a chitin oligosaccharide. SOLUTION: A protein (enzyme) having the following physicochemical properties. (a) Action: the protein catalyzes an enzymatic reaction for hydrolyzing an oligosaccharide to produce N-acetylglucosamine. (b) Molecular weight: 55,800±500. (c) Optimal pH and stable pH range: the optimal pH is 5.5, when pNP N-acetyl-β-D-glucosaminide is used as a substrate, and the stable pH range is 5.3 to 10. (d) The range of a proper action temperature: a range of 55 to 75°C. (e) Thermal stability: when the protein is treated at pH 5.5 for 30 minutes, the protein holds the activity of ≥90% at 55°C, and the activity of 60% at 60°C. COPYRIGHT: (C)2006,JPO&NCIPI
    • 待解决的问题:获得可用于从几丁质寡糖生产N-乙酰葡糖胺的酶。 解决方案:具有以下物理化学性质的蛋白质(酶)。 (a)作用:蛋白质催化水解寡糖以产生N-乙酰葡糖胺的酶反应。 (b)分子量:55,800±500。 (c)最佳pH值和稳定的pH范围:当pNP N-乙酰基-β-D-葡糖苷作为底物时,最适pH为5.5,稳定的pH范围为5.3〜10。(d) 适当的动作温度:55至75°C的范围。 (e)热稳定性:当蛋白质在pH 5.5处理30分钟时,蛋白质在55℃下保持≥90%的活性,60℃下的活性为60%。 版权所有(C)2006,JPO&NCIPI