子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 酶促方法 | CN200980122890.0 | 2009-06-15 | CN102065704B | 2016-03-02 | T·波夫米克; S·I·米亚卡; J·P·范里尔萨姆; R·W·史密斯 |
| 提供了水解菠菜植物材料以形成咸味增强性成分的方法、所形成的咸味增强性成分、包含所述咸味增强性成分的食品和增强食品咸味的方法。 | ||||||
| 2 | 用于使油酶促脱胶的组合物 | CN201580021252.5 | 2015-02-19 | CN106231920A | 2016-12-14 | U·佐林; K·苏克; P·布本海姆 |
| 本发明涉及包含至少一种磷脂裂解酶和至少一种蛋白酶的组合物。本发明进一步涉及通过使用根据本发明的组合物来脱胶含有甘油三酯的组合物的方法，和所述组合物用于脱胶含有甘油三酯的组合物的用途。 | ||||||
| 3 | 酶促方法 | CN200980122890.0 | 2009-06-15 | CN102065704A | 2011-05-18 | T·波夫米克; S·I·米亚卡; J·P·范里尔萨姆; R·W·史密斯 |
| 提供了水解菠菜植物材料以形成咸味增强性成分的方法、所形成的咸味增强性成分、包含所述咸味增强性成分的食品和增强食品咸味的方法。 | ||||||
| 4 | Enzymatic process | US14824682 | 2015-08-12 | US09833012B2 | 2017-12-05 | Tarun Bhowmik; Stefka Ivanova Myaka; Johan Peter Van Leersum; Roy Wade Smith |
| Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | ||||||
| 5 | METHOD FOR ENZYMATICALLY PREPARING PEPTIDES FOR USE IN IMPROVEMENT OF BRAIN FUNCTION | US13495581 | 2012-06-13 | US20120329722A1 | 2012-12-27 | Naoto Uchida; Hiroaki Goto; Kazuhito Ohsawa; Kohji Ohki |
| The invention provides a method for preparing a peptide for improving brain function, comprising hydrolyzing milk casein with an enzymatic catalyst comprising a protease to produce a hydrolysate comprising: (i) a peptide consisting of the amino acid sequence shown in SEQ ID NO: 1 or a variant thereof; (ii) a peptide consisting of the amino acid sequence shown in SEQ ID NO: 2 or a variant thereof; or (iii) a mixture of the peptides of (i) and (ii), wherein the production yield of each of the peptides is 2% or more, or the total production yield of the mixture is 10% or more. The invention also provides a food or drink or a pharmaceutical composition containing the hydrolysate. | ||||||
| 6 | 酵素的プロセス | JP2011513834 | 2009-06-15 | JP5726072B2 | 2015-05-27 | ボウミック,タラン; ミャカ,ステフカ,イワノワ; ヴァン レール−サム,ジョアン,ピーター; スミス,ロイ,ウェイド |
| 7 | Preparation of wheat protein hydrolyzate | JP52258896 | 1996-01-16 | JPH11501207A | 1999-02-02 | ザンダー，アンドレアス; ハイレマン，アンドレア; フォン・クリース，エディト |
| (57)【要約】 タンパク質を含有する基本物質をまずプロテイナーゼにより、次にペプチダーゼにより加水分解する小麦タンパク質加水分解物を製造するための改良法が提案されている。 得られる加水分解物は、長期貯蔵期間を有するわずかに着色した脂肪酸との縮合生成物の製造に特に適している。 | ||||||
| 8 | Enzymatic processes | JP2011513834 | 2009-06-15 | JP2011524176A | 2011-09-01 | レール−サム，ジョアン，ピーター ヴァン; スミス，ロイ，ウェイド; ボウミック，タラン; ミャカ，ステフカ，イワノワ |
| 提供するのは、ホウレンソウ植物材料を加水分解して塩味増強成分を生成する酵素的プロセス、生成した塩味増強成分、前記塩味増強成分を含む食品および食品の塩味を増強する方法である。
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| 9 | ENZYMATIC PROCESS | EP09765309.1 | 2009-06-15 | EP2306845B1 | 2015-02-18 | BHOWMIK, Tarun; MYAKA, Stefka, Ivanova; VAN LEERSUM, Johan, Peter; SMITH, Roy, Wade |
| Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | ||||||
| 10 | COMPOSITION FOR THE ENZYMATIC DEGUMMING OF OIL | US15119802 | 2015-02-19 | US20170058234A1 | 2017-03-02 | Ulrich SOHLING; KIRSTIN SUCK; Paul BUBENHEIM |
| The present invention relates to a composition comprising at least one phospholipid-splitting enzyme and at least one protease. The invention further relates to a method for degumming triglyceride-containing compositions by use of the composition according to the invention and to the use of said composition for degumming triglyceride-containing compositions. | ||||||
| 11 | Method for enzymatically preparing peptides for use in improvement of brain function | US13495581 | 2012-06-13 | US09523109B2 | 2016-12-20 | Naoto Uchida; Hiroaki Goto; Kazuhito Ohsawa; Kohji Ohki |
| The invention provides a method for preparing a peptide for improving brain function, comprising hydrolyzing milk casein with an enzymatic catalyst comprising a protease to produce a hydrolysate comprising: (i) a peptide consisting of the amino acid sequence shown in SEQ ID NO: 1 or a variant thereof; (ii) a peptide consisting of the amino acid sequence shown in SEQ ID NO: 2 or a variant thereof; or (iii) a mixture of the peptides of (i) and (ii), wherein the production yield of each of the peptides is 2% or more, or the total production yield of the mixture is 10% or more. The invention also provides a food or drink or a pharmaceutical composition containing the hydrolysate. | ||||||
| 12 | Enzymatic Process | US14824682 | 2015-08-12 | US20150342236A1 | 2015-12-03 | Tarun BHOWMIK; Stefka Ivanova MYAKA; Johan Peter VAN LEERSUM; Roy Wade SMITH |
| Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | ||||||
| 13 | Enzymatic Process | US12996731 | 2009-06-15 | US20110086134A1 | 2011-04-14 | Tarun Bhowmik; Stefka Ivanova Myaka; Johan Peter Van Leersum; Roy Wade Smith |
| Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | ||||||
| 14 | Production of wheat protein hydrolyzates by multistage hydrolysis with a proteinase and peptidase | US875677 | 1997-10-06 | US5945299A | 1999-08-31 | Edith von Kries; Andrea Heilemann; Andreas Sander |
| Wheat protein hydrolyzates are produced by hydrolyzing a wheat protein-containing starting material, preferably a wheat protein isolate having a protein content of 70 to 90%, with a proteinase such as a serine protease at a pH of 2 to 5, then with a proteinase at a pH of 8 to 10 and finally with a peptidase at a pH of 6 to 7. The hydrolysis steps are preferably at a temperature below the gelatinization temperature of carbohydrate present in the protein. Each hydrolysis may be carried out for 1 to 24 hours at a temperature of 40 to 70.degree. C. To reduce traces of unwanted color formers, an adsorbent such as silica gel, aluminum oxide or activated carbon may be present during the hydrolysis steps. Aqueous wheat protein hydrolyzate solutions are obtained and, if required, may be concentrated, for example using falling film evaporators. The hydrolyzates have an average molecular weight in the range of 100 to 30,000, preferably 2,000 to 5,000, and a solids content of around 5 to 50%. The hydrolyzates may be condensed with a fatty acid or a fatty acid chloride containing 6 to 22 carbons such as lauric acid or coconut oil fatty acid to produce light-colored, storage-stable derivatives. | ||||||
| 15 | VERFAHREN ZUR HERSTELLUNG VON WEIZENPROTEINHYDROLYSATEN | EP96901272.3 | 1996-01-16 | EP0805631B1 | 1999-05-06 | VON KRIES, Edith; HEILEMANN, Andrea; SANDER, Andreas |
| The proposal is for an improved process for producing wheat protein hydrolysates in which protein-containing basic substances are first hydrolysed in with proteinases and then with peptidases. The resultant hydrolysates are particularly suitable for producing light-coloured condensation products with fatty acids with a long shelf life. | ||||||
| 16 | VERFAHREN ZUR HERSTELLUNG VON WEIZENPROTEINHYDROLYSATEN | EP96901272.0 | 1996-01-16 | EP0805631A1 | 1997-11-12 | VON KRIES, Edith; HEILEMANN, Andrea; SANDER, Andreas |
| The proposal is for an improved process for producing wheat protein hydrolysates in which protein-containing basic substances are first hydrolysed in with proteinases and then with peptidases. The resultant hydrolysates are particularly suitable for producing light-coloured condensation products with fatty acids with a long shelf life. | ||||||
| 17 | ZUSAMMENSETZUNG FÜR DIE ENZYMATISCHE ÖLENTSCHLEIMUNG | EP15705030.3 | 2015-02-19 | EP3113625A1 | 2017-01-11 | SOHLING, Ulrich; SUCK, Kirstin; BUBENHEIM, Paul |
| The invention relates to a composition comprising at least one phospholipid-splitting enzyme and at least one protease. The invention further relates to a method for degumming triglyceride-containing compositions by use of the composition according to the invention and to the use of said composition for degumming triglyceride-containing compositions. | ||||||
| 18 | Zusammensetzung für die enzymatische Ölentschleimung | EP14000633.9 | 2014-02-21 | EP2910129A1 | 2015-08-26 | Sohling, Ulrich; Suck, Kirstin; Bubenheim, Paul |
Die Erfindung betrifft eine Zusammensetzung umfassend mindestens ein Phospholipid-spaltendes Enzym und mindestens eine Protease. Weiterhin betrifft die Erfindung ein Verfahren zur Entschleimung von Triglycerid-haltigen Zusammensetzungen unter Verwendung der erfindungsgemäßen Zusammensetzung sowie die Verwendung der erfindungsgemäßen Zusammensetzung zur Entschleimung von Triglycerid-haltigen Zusammensetzungen.
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| 19 | ENZYMATIC PROCESS | EP09765309.1 | 2009-06-15 | EP2306845A2 | 2011-04-13 | BHOWMIK, Tarun; MYAKA, Stefka, Ivanova; VAN LEERSUM, Johan, Peter; SMITH, Roy, Wade |
| Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | ||||||
| 20 | ENZYMATIC PROCESS | PCT/CH2009000201 | 2009-06-15 | WO2009152627A3 | 2010-03-18 | BHOWMIK TARUN; MYAKA STEFKA IVANOVA; VAN LEERSUM JOHAN PETER; SMITH ROY WADE |
| Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | ||||||
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