| 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 | 一种高效分离小鼠动脉血管平滑肌的组合酶及方法 | CN201610404507.2 | 2016-06-08 | CN105950594A | 2016-09-21 | 郑凌云; 王丽京; 李香莉 |
| 本发明公开了一种高效分离小鼠动脉血管平滑肌的组合酶及方法。组合酶由罗氏胶原混合酶和弹性蛋白酶组成，其混合比例为罗氏胶原混合酶0.5～0.7U、弹性蛋白酶 40～70μg。本发明的组合酶，可以快速地将血管组织分离为较多的单细胞及疏松的小组织块，处理得到的细胞具有很高的活力，常规条件下培养2～3天几乎所有细胞和疏松的小组织块都牢固贴壁生长，开始呈现放射状生长和增殖，5天后细胞呈现典型峰谷样生长模式，可进行传代操作。 | ||||||
| 2 | 一种利用微生物液态发酵生产弹性蛋白酶酶制剂的方法 | CN201310398828.2 | 2013-09-05 | CN103627689A | 2014-03-12 | 高兆建; 张桂英; 张建萍; 侯进慧; 陈尚龙; 张从省 |
| 本发明涉及一种利用微生物液态发酵生产弹性蛋白酶酶制剂的方法，其特征在于选用地衣芽孢杆菌(Baclicus lincheniformis)ELAT4（CGMCC5700）作为弹性蛋白酶生产的菌种，经地衣芽孢杆菌菌种活化、种子液制备、发酵液培养、深层液体通风发酵和弹性蛋白酶酶制剂成品制备步骤，而制得弹性蛋白酶酶制剂。本发明制得的液体酶活力达到352U/ml、固体酶制剂酶活力达到2512u/g。本发明具有提高产弹性蛋白酶的效率、增强弹性蛋白酶的活性和降低生产成本的优点，且生产过程无废固物处理问题，对环境无污染。本发明适用于大批量生产弹性蛋白酶。 | ||||||
| 3 | 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. | ||||||
| 4 | Milk protein hydrolysates | EP94810352.8 | 1994-06-14 | EP0629350A1 | 1994-12-21 | Belli, Dominique C.A.; Eigenmann, Philippe; Kahn, Jean-Maurice; Polla, Barbara |
The use of cow's milk protein hydrolysate substantially free of allergenic proteins to induce cow's milk protein tolerance in children susceptible to cow's milk allergy and in the prophylaxis or treatment of type 1 diabetes mellitus in children susceptible to such disease. |
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| 5 | PROTEIN HYDROLYSATES PRODUCED WITH THE USE OF MARINE PROTEASES | EP00977850.7 | 2000-10-20 | EP1227736B1 | 2004-01-07 | BJARNASON, Jon, Bragi; BENEDIKTSSON, Bergur |
| 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. | ||||||
| 6 | Enzymic agent for improving the tenderization of meat | EP94110277.4 | 1994-07-01 | EP0631733B1 | 1999-09-29 | Sakamoto, Hiroko, c/o Food Products Dev. Lab.; Kondo, Masaaki, c/o Food Products Dev. Lab.; Toba, Shigeru, c/o Food Products Dev. Lab. |
| 7 | PROTEIN HYDROLYSATES PRODUCED WITH THE USE OF MARINE PROTEASES | EP00977850.7 | 2000-10-20 | EP1227736A1 | 2002-08-07 | BJARNASON, Jon, Bragi; BENEDIKTSSON, Bergur |
| 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. | ||||||
| 8 | Enzymic agent for improving the tenderization of meat | EP94110277.4 | 1994-07-01 | EP0631733A1 | 1995-01-04 | Sakamoto, Hiroko, c/o Food Products Dev. Lab.; Kondo, Masaaki, c/o Food Products Dev. Lab.; Toba, Shigeru, c/o Food Products Dev. Lab. |
The present invention relates to a meat improving agent containing one or more proteases and a transglutaminase, and a method for improving meat by applying one or more proteases and a transglutaminase to meat. |
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| 9 | 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。 | ||||||
| 10 | New meat modifier and meat quality improvement method | JP16445993 | 1993-07-02 | JP3235278B2 | 2001-12-04 | 浩子 坂本; 正明 近藤; 茂 鳥羽 |
| 11 | Organic compound | JP13289194 | 1994-06-15 | JPH07101873A | 1995-04-18 | DOMINIKU SHIYARURU ANDE BERI; FUIRITSUPE AIGENMAN; JIYANNMOORISU KAAN; BARUBARA POORA |
| PURPOSE: To obtain a milk protein hydrolyzate and to provide a method for inducing immunological resistance in an infant liable to suffer from milk allergies. CONSTITUTION: This method for inducing milk protein allergy resistance to a child liable to suffer from milk allergies comprises administering a whey protein hydrolyzate of substantially nonallergic source to a child requiring treatment. | ||||||
| 12 | New meat quality improver and method for improving meat quality | JP16445993 | 1993-07-02 | JPH0723740A | 1995-01-27 | SAKAMOTO HIROKO; KONDO MASAAKI; TOBA SHIGERU |
| PURPOSE:To obtain the subject soft improver, containing a protease and a transglutaminase with hardly any stringiness, crumbliness and stickiness and excellent in mouth feeling and texture and suitable for fowl or animal meat, etc. CONSTITUTION:This improver contains (A) one or more proteases derived from the genus Bacillus such as an elastase (used in an amount of preferably 1-200 units based on 1g meat) and (B) a transglutaminase in an amount of preferably 100-20000 units (based on 1g improver). Furthermore, this improver is preferably reacted with fowl or animal meat to improve the meat quality. | ||||||
| 13 | PROTEIN HYDROLYSATES PRODUCED WITH THE USE OF MARINE PROTEASES | PCT/IS0000012 | 2000-10-20 | WO0128353A8 | 2001-05-17 | BJARNASON JON BRAGI; BENEDIKTSSON BERGUR |
| 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. | ||||||
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