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    • 8. 发明申请
    • METHOD OF PRODUCING FOAMING ALCOHOLIC DRINK AND FOAMING ALCOHOLIC DRINK PRODUCED BY USING THE METHOD
    • 生产泡沫酒精饮料的方法和使用该方法生产的泡沫酒精饮料
    • US20090142446A1
    • 2009-06-04
    • US11814440
    • 2006-01-20
    • Tatsuji KimuraShigehisa YokoiSyunsuke FukuharaTakeshi NakamuraAtsuki Kawamura
    • Tatsuji KimuraShigehisa YokoiSyunsuke FukuharaTakeshi NakamuraAtsuki Kawamura
    • C12H1/15C12R1/37
    • C12C7/053C12C5/00C12C12/00C12G3/02
    • A production method of a beer-taste alcoholic beverage with foaming properties which does not use barley wheat and malt, in which a proteolytic enzyme improving generating foam and foam stability is used as a part of a substance of raw materials, and the alcoholic beverage with foaming properties produced by the production method are disclosedThe production method of an alcoholic beverage with foaming properties, in which a pre-fermentation liquid is processed using a syrup containing sources of carbon, sources of nitrogen, hops, coloring matter, an improving substance for generating foam and for foam stability, and water as raw materials without using barley, wheat and malt, and the pre-fermentation liquid is fermented using a brewers' yeast. A proteolytic enzyme which has high enzymatic activity of the end-type protease activity and partially decomposes macro molecular protein is added into a mashing process as one part of a substance of raw materials together with pea protein, and a enzymatic reaction is performed. Thereby the production method of the alcoholic beverage with foaming properties having improved foaming properties and the alcoholic beverage with foaming properties produced by the production method can be provided. Also, the suitable ratio for the using amount of the added proteolytic enzyme having high enzymatic activity of the e protease is preferably 0.5-2% of the enzymatic amount per pea protein as a substrate which is condensed 10 fold, the reaction temperature of the enzyme is preferably 80-85° C., and the reaction time is preferably 30 minutes.
    • 具有发泡性的啤酒味酒精饮料的生产方法,其不使用大麦小麦和麦芽,其中使用提高发泡泡沫和泡沫稳定性的蛋白水解酶作为原料物质的一部分,并且含酒精饮料 公开了通过制造方法制造的发泡性能具有发泡性的酒精饮料的制造方法,其中使用含碳源,氮源,啤酒花,着色剂,改良物质, 产生泡沫和泡沫稳定性,以水为原料,不使用大麦,小麦和麦芽,并且使用酿造酵母发酵预发酵液体。 作为原料物质的一部分与豌豆蛋白一起添加作为末端型蛋白酶活性的高酶活性并部分分解大分子蛋白质的蛋白水解酶作为糖化过程,并进行酶反应。 因此,可以提供具有发泡性能发泡性的醇类饮料的制造方法和通过制造方法制造的具有起泡性的醇饮料。 此外,e蛋白酶具有高酶活性的添加的蛋白水解酶的使用量的合适比例优选为每豌豆蛋白作为底物的酶量的0.5-2%,其浓缩10倍,酶的反应温度 优选为80〜85℃,反应时间优选为30分钟。
    • 10. 发明授权
    • Chondroitinase I and chondroitinase II producing mutants of P. vulgaris
    • 软骨素酶I和软骨素酶II产生普通寻常型突变体
    • US5888798A
    • 1999-03-30
    • US476261
    • 1995-06-07
    • Jason Arnold LotvinKiran M. KhandkeMark E. Ruppen
    • Jason Arnold LotvinKiran M. KhandkeMark E. Ruppen
    • C12N15/09C12N1/21C12N9/88C12Q1/527C12R1/19C12R1/37C12N1/20
    • C12R1/37C12N9/88Y10S435/873
    • Mutant Proteus vulgaris strains are provided that, when grown in the absence of an exogenous chondroitinase I and II inducer, produce P. vulgans chondroitinase I and chondroitinase II proteins. The mutants typically produce chondroitinase I and II proteins in the absence of exogenous inducers and in amounts in excess of those produced by wild-type P. vulgaris strains induced with such inducers. Two classes of such mutants, Classes 1 and 2, are disclosed. Class 1 and class 2 mutants differ in the relative amounts of chondroitinases I and II produced when cells are grown in casamino acids--supplemented minimal medium. Additional phenotypic variants that release chondroitinase I protein into the culture medium are provided as well. Also contemplated is a method for producing P. vulgaris chondroitinase I and II proteins. The mutant cells described above are cultured in the absence of a conventional exogenous chondroitinase I and II inducer, after which the cells are harvested and chondroitinase I and II are recovered from the harvested cells. A method for in situ detection of chondroitinase I and II production by bacterial colonies is also provided.
    • 提供突变型普通变形杆菌,当在不存在外源性软骨素酶I和II诱导物的情况下生长时,产生P. vulgans软骨素酶I和软骨素II蛋白。 突变体通常在没有外源性诱导物的情况下产生软骨素酶I和II蛋白,并且其量超过由这种诱导物诱导的野生型寻常型菌株产生的那些。 披露了两类这类突变体,1类和2类。 1类和2类突变体在细胞生长在补充有酪氨酸氨酸的基本培养基中时产生的软骨素酶I和II的相对量不同。 还提供将软骨素酶蛋白质释放到培养基中的其他表型变体。 还考虑了用于产生寻常性软骨素酶I和II蛋白质的方法。 在不存在常规外源性软骨素酶I和II诱导剂的情况下培养上述突变细胞,之后收获细胞,从收获的细胞中回收软骨素酶I和II。 还提供了通过细菌菌落原位检测软骨素酶I和II产生的方法。