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1. 发明授权

US09303256B2 Immobilization of enzymes 有权
标题翻译：固定酶
公开(公告)号：US09303256B2
公开(公告)日：2016-04-05
申请号：US11541615
申请日：2006-10-02
申请人： Isabelle Mazeaud , Poul Borge Rosenius Poulsen , Morten Wurtz Christensen , Jesper Brask
发明人： Isabelle Mazeaud , Poul Borge Rosenius Poulsen , Morten Wurtz Christensen , Jesper Brask
IPC分类号： C12N11/04 , C12N11/14
CPC分类号： C12N11/14
摘要： The present invention relates to the immobilization of enzymes by adsorbing enzymes, a polyfunctional amine and a cross-linking agent onto a particulate porous carrier in a mixer apparatus or in a fluid bed apparatus.
摘要翻译：本发明涉及通过在混合器装置或流化床装置中将酶，多官能胺和交联剂吸附到颗粒状多孔载体上来固定酶。

2. 发明授权

US4116771A Immobilized saccharifying enzyme product and process for preparation thereof 失效
标题翻译：固定糖化酶产品及其制备方法
公开(公告)号：US4116771A
公开(公告)日：1978-09-26
申请号：US810788
申请日：1977-06-28
申请人： Shmuel Amotz , Tage Kjaer Nielsen , Poul Borge Rosenius Poulsen , Barrie Edmund Norman
发明人： Shmuel Amotz , Tage Kjaer Nielsen , Poul Borge Rosenius Poulsen , Barrie Edmund Norman
IPC分类号： C12N11/02 , C12N11/06 , C12P19/14 , C12P19/20 , C13K1/06 , C07G7/02
CPC分类号： C12N11/06 , C12N11/02 , C12P19/14 , C12P19/20 , C13K1/06
摘要： An immobilized saccharifying enzyme product formed by coating granular casein with a liquid-permeable proteinaceous layer comprising saccharifying enzyme and egg albumen cross-linked by reaction with glutaraldehyde.
摘要翻译：通过用含有糖蛋白的蛋白质层和通过与戊二醛反应交联的蛋清蛋白来涂覆颗粒状酪蛋白而形成的固定化糖化酶产物。

3. 发明授权

US4025389A Process and isomerizing glucose 失效
标题翻译：处理和异构化葡萄糖
公开(公告)号：US4025389A
公开(公告)日：1977-05-24
申请号：US662271
申请日：1976-02-27
申请人： Poul Borge Rosenius Poulsen , Lena Elisabeth Zittan
发明人： Poul Borge Rosenius Poulsen , Lena Elisabeth Zittan
IPC分类号： C13K11/00 , C12D13/00
CPC分类号： C13K11/00 , Y10S435/832
摘要： Continuous enzymatic isomerization of a glucose syrup with a glucose concentration of 30-55% by weight containing less than about 10.sup.-.sup.3 M calcium, less than about 10.sup.-.sup.2 M of Mg.sup.+.sup.+, the Mg.sup.+.sup.+ being in a concentration, whereby the molar ratio of magnesium to calcium is greater than 5, the isomerization taking place at a pH 7.8-8.6 with a total contact time between enzyme and syrup less than about 3.5 hours, preferably less than 2 hours. A convenient temperature range for isomerization is 60.degree.-85.degree. C., preferably 60.degree.-70.degree. C. The syrup has no colbalt added thereto. A preferred practice involves a syrup with very little added magnesium. Post isomerization ion exchange treatment can be avoided.The enzyme is a particulate preparation derived from B. coagulans, preferably by glutaraldehyde reaction with homogenized microorganism cells.
摘要翻译：葡萄糖浆的连续酶促异构化，其葡萄糖浓度为30-55％（重量），含有少于约10 -3MH 3的钙，小于约10-2Mg的Mg ++，其浓度由此镁与钙的摩尔比大于5，异构化发生在pH 7.8-8.6，酶和糖浆之间的总接触时间小于约3.5小时，优选小于2小时。异构化的方便温度范围为60℃-85℃，优选60℃-70℃。糖浆没有加入钴。优选的做法包括加入镁的糖浆。可以避免后异构化离子交换处理。

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