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1. 发明授权

US5869117A Immobilized-cell carrageenan bead production and a brewing process utilizing carrageenan bead immobilized yeast cells 失效
标题翻译：固定化细胞角叉菜胶珠生产和利用角叉菜胶珠固定的酵母细胞的酿造方法
公开(公告)号：US5869117A
公开(公告)日：1999-02-09
申请号：US812669
申请日：1997-03-10
申请人： Ronald James Neufeld , Denis J. C. M. Poncelet , Sylvain D. J. M. Norton
发明人： Ronald James Neufeld , Denis J. C. M. Poncelet , Sylvain D. J. M. Norton
IPC分类号： A61K9/16 , C12C1/00 , C12C3/02 , C12C11/00 , C12C11/07 , C12N11/02 , C12N11/04 , C12N11/08 , C12N11/10
CPC分类号： A61K9/1652 , A61K9/1694
摘要： A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous suspension of viable cells, in which the mixture's potassium concentration is low enough that the thermogellation temperature of the carrageenan in the suspension is below a temperature to which the viable cells are substantially thermosensitive. This is done at a first processing temperature that exceeds the thermogellation temperature of the carrageenan in that aqueous suspension, but which is below the temperature to which the cells are substantially thermosensitive. A mixture of the aqueous phase and a non-reactive food-grade oil phase is then prepared, and subjected to shear by passing it through a static mixer under flow-rate conditions selected to disperse the aqueous phase in the oil phase, such that a resulting emulsion has a selected droplet size distribution. Thereafter, the temperature of the resulting emulsion is decreased from the first processing temperature, to a second processing temperature which is below the thermogellation temperature of the carrageenan in the suspension. This results in the formation of polymer gel beads having the immobilized viable cells entrapped therein.
摘要翻译：将活细胞固定在胶凝的角叉菜胶珠中的方法包括在活细胞的水悬浮液中制备作为可胶凝浓度的未胶凝的角叉菜胶的混合物的水相，其中混合物的钾浓度足够低，使得热凝胶温度的悬浮液中的角叉菜胶低于活细胞基本上热敏的温度。这在超过该水性悬浮液中角叉菜胶的热凝胶温度但低于细胞基本上热敏感的温度的第一处理温度下进行。然后制备水相和非反应性食品级油相的混合物，并通过使其通过静态混合器进行剪切，该流动速率条件用于将水相分散在油相中，使得所得乳液具有选定的液滴尺寸分布。此后，所得乳液的温度从第一处理温度降低到低于悬浮液中角叉菜胶的热凝胶温度的第二加工温度。这导致形成具有被捕获在其中的固定的活细胞的聚合物凝胶珠。

2. 发明授权

US06217916B1 Immobilized-cell carrageenan bead production and a brewing process utilizing carrageenan bead immobilized yeast cells 有权
标题翻译：固定化细胞角叉菜胶珠生产和利用角叉菜胶珠固定的酵母细胞的酿造方法
公开(公告)号：US06217916B1
公开(公告)日：2001-04-17
申请号：US09198596
申请日：1998-11-24
申请人： Ronald James Neufeld , Denis J. C. M. Poncelet , Sylvain D. J. M. Norton
发明人： Ronald James Neufeld , Denis J. C. M. Poncelet , Sylvain D. J. M. Norton
IPC分类号： C12C1107
CPC分类号： A61K9/1652 , A61K9/1694
摘要： A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous suspension of viable cells, in which the mixture's potassium concentration is low enough that the thermogellation temperature of the carrageenan in the suspension is below a temperature to which the viable cells are substantially thermosensitive. This is done at a first processing temperature that exceeds the thermogellation temperature of the carrageenan in that aqueous suspension, but which is below the temperature to which the cells are substantially thermosensitive. A mixture of the aqueous phase and a non-reactive food-grade oil phase is then prepared, and subjected to shear by passing it through a static mixer under flow-rate conditions selected to disperse the aqueous phase in the oil phase, such that a resulting emulsion has a selected droplet size distribution. Thereafter, the temperature of the resulting emulsion is decreased from the first processing temperature, to a second processing temperature which is below the thermogellation temperature of the carrageenan in the suspension. This results in the formation of polymer gel beads having the immobilized viable cells entrapped therein.
摘要翻译：将活细胞固定在胶凝的角叉菜胶珠中的方法包括在活细胞的水悬浮液中制备作为可胶凝浓度的未胶凝的角叉菜胶的混合物的水相，其中混合物的钾浓度足够低，使得热凝胶温度的悬浮液中的角叉菜胶低于活细胞基本上热敏的温度。这在超过该水性悬浮液中角叉菜胶的热凝胶温度但低于细胞基本上热敏感的温度的第一处理温度下进行。然后制备水相和非反应性食品级油相的混合物，并通过使其通过静态混合器进行剪切，该流动速率条件用于将水相分散在油相中，使得所得乳液具有选定的液滴尺寸分布。此后，所得乳液的温度从第一处理温度降低到低于悬浮液中角叉菜胶的热凝胶温度的第二加工温度。这导致形成具有被捕获在其中的固定的活细胞的聚合物凝胶珠。

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