| 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 | 一种获得蛋白质水解物的方法 | CN97194838.0 | 1997-05-20 | CN1099839C | 2003-01-29 | P·M·尼尔森 |
| 本发明涉及一种获得用作调味剂的蛋白质水解物的方法。更特别的，本发明提供了从蛋白质底物获得富含游离谷氨酸和/或肽结合的谷氨酸残基的水解物的一种方法，该方法包括将该底物进行脱酰胺处理且将该底物经过一种特异性作用蛋白水解酶的作用的步骤。 | ||||||
| 2 | 一种获得蛋白质水解物的方法 | CN01119457.X | 1997-05-20 | CN1326687A | 2001-12-19 | P·M·尼尔森 |
| 本发明涉及一种获得用作调味剂的蛋白质水解物的方法。更特别的,本发明提供了从蛋白质底物获得富含游离谷氨酸和/或肽结合的谷氨酸残基的水解物的一种方法,该方法包括将该底物进行脱酰胺处理且将该底物经过一种特异性作用蛋白水解酶的作用的步骤。 | ||||||
| 3 | 一种获得蛋白质水解物的方法 | CN97194838.0 | 1997-05-20 | CN1219106A | 1999-06-09 | P·M·尼尔森 |
| 本发明涉及一种获得用作调味剂的蛋白质水解物的方法。更特别的,本发明提供了从蛋白质底物获得富含游离谷氨酸和/或肽结合的谷氨酸残基的水解物的一种方法,该方法包括将该底物进行脱酰胺处理且将该底物经过一种特异性作用蛋白水解酶的作用的步骤。 | ||||||
| 4 | Methods for the treatment and the prognostic assessment of malignant pleural mesothelioma | US13139907 | 2009-12-14 | US08771691B2 | 2014-07-08 | Patricia Forgez; Marco Alifano |
| The present invention relates to methods for the treatment and the prognostic assessment of malignant pleural mesothelioma. | ||||||
| 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 | Process for producing seasoning | US846631 | 1986-04-01 | US4684527A | 1987-08-04 | Hiroshi Motai; Yaichi Fukushima; Takashi Ishiyama |
| A process for producing a seasoning is disclosed wherein a hydrolyzate of soy sauce koji prepared from soy sauce raw materials, in a liquid state at a pH of 2.5 to 8.0, is contacted with an immobilized peptidase and/or immobilized glutaminase in the presence of sodium chloride to react therewith. | ||||||
| 7 | Methods for the Treatment and the Prognostic Assessment of Malignant Pleural Mesothelioma | US14877450 | 2015-10-07 | US20160024206A1 | 2016-01-28 | Patricia Forgez; Marco Alifano |
| The present invention relates to methods for the treatment and the prognostic assessment of malignant pleural mesothelioma. | ||||||
| 8 | Carboxypeptidases and nucleic acids encoding same | US11073247 | 2005-03-04 | US07091002B2 | 2006-08-15 | Alexander Blinkovsky; Randy Berka; Michael Rey; Elizabeth Golightly; Alan Klotz; Thomas Erik Mathisen; Claus Dambmann |
| The present invention relates to polypeptides having carboxypeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing the polypeptides. The present invention further relates to methods of obtaining protein hydrolysates useful as flavor improving agents. | ||||||
| 9 | Carboxypeptidases and nucleic acids encoding the same | US08943714 | 1997-10-03 | US06187578B1 | 2001-02-13 | Alexander Blinkovsky; Randy Berka; Michael Rey; Elizabeth Golightly; Alan Klotz; Thomas Erik Mathisen; Claus Dambmann; Kimberly M. Brown |
| The present invention relates to polypeptides having carboxypeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing the polypeptides. The present invention further relates to methods of obtaining protein hydrolysates useful as flavor improving agents. | ||||||
| 10 | Production of cheese flavor ingredient | JP8601985 | 1985-04-22 | JPS61242542A | 1986-10-28 | YOKOYAMA HITOSHI; IWANAGA YUKIYA |
| PURPOSE: To obtain in a short period a cheese flavor ingredient having improved taste and fragrance without producing by-products, by treating an emulsion system comprising butyric acid-containing fats and oils, protein, a lactic acid bacteria assimilating sachharide and water with a fat decomposition enzyme, a protease and lactic acid bacteria and aging the resulting material. CONSTITUTION: An emulsion system comprising butyric acid-containing fats and oils (ester exchanged fats and oils preferably containing ≤2.0wt% lauric acid, 0.5W15wt% butyric acid, 0.5W15wt% caproic acid, 0.5W15wt% caprylic acid and 0.5W15wt% capric acid), protein (e.g., soybean protein, etc.), a lactic acid bacteria assimilating saccharide (preferably lactose) and water is treated with a fat decomposition enzyme, a protease (preferably both endoprotease and exoprotease having high specificity are used) and lactic acid bacteria and aged (adjusted to preferably 5.0W6.0pH) to give the aimed cheese flavor ingredient. COPYRIGHT: (C)1986,JPO&Japio | ||||||
| 11 | Protein hydrolysates produced using marine proteases | JP2001530957 | 2000-10-20 | JP2003511093A | 2003-03-25 | ブジャーナソン・ヨーン・ブラーギ; ベネディクトソン・ベルガー |
| (57)【要約】 【課題】 人間消費用、動物飼料用および化粧品用にタンパク質加水分解物を酵素的に得る方法を提供する。 【解決手段】 本発明による方法は、タラ等の魚に由来するタンパク質分解組成物を用いて、苦くない味を有し、加水分解されるタンパク質含有材料の風味および芳香を保持する加水分解物を得ることを含み、例えば、魚、エビ、ロブスターまたは本発明による他の海産食品のような海洋生物またはその部分から由来するタンパク質含有材料を加水分解すると、その生物の特徴的な天然の風味を有するタンパク質加水分解物が製造される。 また、スープ、ソース、チーズ、ＨＶＰ、肉抽出物および香味剤、ブロス、パテ、ムース、揚げ生地、オルリー（Ｏｒｌｙ）生地、およびペストリー等の加水分解物を含んでなる食品を提供する。 | ||||||
| 12 | How to obtain a protein hydrolyzate | JP54141497 | 1997-05-20 | JP2000515003A | 2000-11-14 | ムンク ニエルセン，ペール |
| (57)【要約】 本発明はフレーバリング剤として有用なタンパク質加水分解物を得る方法に関する。 より詳細には、本発明はタンパク性基質から遊離グルタミン酸及び／またはグルタミン酸残基含有ペプチドに富んだ加水分解物を得る方法を提供し、その方法は前記基質を脱アミド化過程にかける工程及び前記基質を特異的に作用するタンパク質分解性酵素の作用にかける工程を含むものである。 | ||||||
| 13 | JPH0335895B2 - | JP8601985 | 1985-04-22 | JPH0335895B2 | 1991-05-29 | YOKOYAMA HITOSHI; IWANAGA YUKYA |
| 14 | 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. | ||||||
| 15 | Methods for the Treatment and the Prognostic Assessment of Malignant Pleural Mesothelioma | US14298366 | 2014-06-06 | US20140286967A1 | 2014-09-25 | Patricia Forgez; Marco Alifano |
| The present invention relates to methods for the treatment and the prognostic assessment of malignant pleural mesothelioma. | ||||||
| 16 | Methods for the Treatment and the Prognostic Assessment of Malignant Pleural Mesothelioma | US13139907 | 2009-12-14 | US20110300161A1 | 2011-12-08 | Patricia Forgez; Marco Alifano |
| The present invention relates to methods for the treatment and the prognostic assessment of malignant pleural mesothelioma. | ||||||
| 17 | Protein hydrolysates produced with the use of cod proteases | US10110977 | 2000-10-20 | US07070953B1 | 2006-07-04 | Jon Bragi Bjarnason; Bergur Benediktsson |
| The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries. | ||||||
| 18 | Carboxypeptidases and nucleic acids encoding same | US11073247 | 2005-03-04 | US20050175736A1 | 2005-08-11 | Alexander Blinkovsky; Randy Berka; Michael Rey; Elizabeth Golightly; Alan Klotz; Thomas Mathisen; Claus Dambmann |
| The present invention relates to polypeptides having carboxypeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing the polypeptides. The present invention further relates to methods of obtaining protein hydrolysates useful as flavor improving agents. | ||||||
| 19 | Method of obtaining protein hydrolysates | US188985 | 1998-11-09 | US6036983A | 2000-03-14 | Per Munk Nielsen |
| The present invention relates to a method of obtaining protein hydrolysates useful as flavoring agents. More specifically, the invention provides a method of obtaining from a proteinaceous sustrate a hydrolysate enriched in free glutamic acid and/or peptide bound glutamic acid residues, which method comprises the steps of subjecting the substrate to a deamidation process, and subjecting the substrate to the action of a specific acting proteolytic enzyme. | ||||||
| 20 | Method for preparing cheese flavor concentrate | US854743 | 1986-04-22 | US4708876A | 1987-11-24 | Hitoshi Yokoyama; Yukiya Iwanaga |
| A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate. | ||||||
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