专利检索_ .金属羧基肽酶专利检索_ .金属羧基肽酶专利检索查询

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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。
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	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.
11	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.
12	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.
13	AUTOMATIC DISHWASHING DETERGENT COMPOSITIONS	US16217069	2018-12-12	US20190185788A1	2019-06-20	Michelle JACKSON; Eva Maria PEREZ-PRAT de VINUESA; David John TARBIT; Philip Frank SOUTER; Lilia Maria BABE; David Aaron ESTELL; Frits GOEDEGEBUUR; Harm Jan MULDER; Sina PRICELIUS; Lydia DANKMEYER; Thijs KAPER; Hatice Billur ENGIN
A phosphate-free automatic dishwashing cleaning composition comprising i) a protease wherein the protease is a variant having at least 60% identity with the amino acid sequence of SEQ ID NO:1 and comprising at least one amino acid substitution (using the SEQ ID NO: 1 numbering) selected from the group consisting of X54T; X126A, D, G, V, E, K, I; X127E, S, T, A, P, G, C; and X128E, C, T, D, P, G, L, Y, N; and ii) from 10 to 50% by weight of the composition of a complexing agent system comprising from 0 to less than 30% by weight of the composition of citric acid.
14	METHODS AND USES FOR KERATIN HYDROLYSIS	US15542292	2016-01-07	US20180263259A1	2018-09-20	Jon Gade; KARSTEN MATTHIAS KRAGH; Stepan Shipovskov; Shukun Yu
The present disclosure provides methods and uses for keratin hydrolysates (e.g. feathers hydrolysates).
15	PROTEASES FOR HIGH PROTEIN FERMENTED MILK PRODUCTS	US15552372	2016-01-28	US20180042253A1	2018-02-15	Thomas EISELE; Hans Christian BEJDER; Enrique Guillermo D'Argence VARGAS
The present disclosure provides compositions, methods, and uses concerning the enzymatic preparation of a fermented milk product.
16	METHOD	US15544770	2016-01-28	US20170367360A1	2017-12-28	Shukun Yu; Thomas Eisele; Charlotte Horsmans Poulsen; Hans Christian Bejder
The present invention relates to a method of preparing a fermented milk product. The method comprises the steps of treating a milk substrate with a low pH sensitive peptidase and a microorganism, and allowing the treated milk substrate to ferment to produce the fermented milk product.
17	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.
18	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.
19	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.
20	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.

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