| 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 | 来自米糠的蛋白质的温和水解 | CN201380054654.6 | 2013-10-21 | CN104754955A | 2015-07-01 | 亚瑟·马里特斯·克里斯蒂安·詹瑟; 瑟赛尔·威尔曼; 格拉尔杜斯·约翰尼斯·弗朗西斯库斯·思莫德尔斯 |
| 本发明提供米糠水解物，其包含多于90％，优选地多于95％的分子量(MW)大于500Da的(多)肽，并且其DH(水解度)为至少10％，优选地在10-16％之间。根据本发明的另一方面，提供生产米糠水解物的方法，所述方法包括：向米糠浓度在12-30重量％之间的米糠悬浮液中加入酶或酶组合物；在pH6-8下进行酶孵育；进行所述酶孵育至DH(水解度)为至少10％，优选地在10-16％之间的水解程度；在45-65℃之间的温度下进行所述酶孵育；以及，将液体与固体级分分离；其中所述酶或酶组合物包含内切蛋白酶。 | ||||||
| 4 | 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。 | ||||||
| 5 | 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 |
| 6 | 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。
|
||||||
| 7 | 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. | ||||||
| 8 | 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. | ||||||
| 9 | 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. | ||||||
| 10 | 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. | ||||||
| 11 | 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. | ||||||
| 12 | MILD HYDROLYSIS OF PROTEINS FROM RICE BRAN | US14436108 | 2013-10-21 | US20150257411A1 | 2015-09-17 | Arthur Maurits Christiaan Janse; Cecile Veerman; Gerardus Johannes Franciscus Smolders |
| The present invention provides a rice bran hydrolysate which comprises of more than 90%, preferably of more than 95%, of (poly) peptides with a molecular weight (MW) of more than 500 Da and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16%. According to another aspect of the invention a process to produce a rice bran hydrolysate is provided. | ||||||
| 13 | PROCESS FOR THE HYDROLYSIS OF MILK PROTEINS | US12295005 | 2007-04-02 | US20100233318A1 | 2010-09-16 | Luppo Edens |
| The present invention provides a composition based on comprising hydrolyzed whey protein and hydrolyzed casein protein in a ratio of between 4:1 to 4:6 (dry weight), preferably the whey protein to casein protein ratio is of between 3:1 to 1:1, more preferably the whey protein to casein protein ratio is of between 2:1 to 1:1 and most preferably this ratio is 3:2. | ||||||
| 14 | MILD HYDROLYSIS OF PROTEINS FROM RICE BRAN | EP13779581.1 | 2013-10-21 | EP2908657B1 | 2018-02-21 | JANSE, Arthur Maurits Christiaan; VEERMAN, Cecile; SMOLDERS, Gerardus Johannes Franciscus |
| The present invention provides a rice bran hydrolysate which comprises of more than 90%, preferably of more than 95%, of (poly) peptides with a molecular weight (MW) of more than 500 Da and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16%. According to another aspect of the invention a process to produce a rice bran hydrolysate is provided. | ||||||
| 15 | 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. | ||||||
| 16 | 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.
|
||||||
| 17 | MILD HYDROLYSIS OF PROTEINS FROM RICE BRAN | EP13779581.1 | 2013-10-21 | EP2908657A1 | 2015-08-26 | JANSE, Arthur Maurits Christiaan; VEERMAN, Cecile; SMOLDERS, Gerardus Johannes Franciscus |
| The present invention provides a rice bran hydrolysate which comprises of more than 90%, preferably of more than 95%, of (poly) peptides with a molecular weight (MW) of more than 500 Da and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16%. According to another aspect of the invention a process to produce a rice bran hydrolysate is provided. | ||||||
| 18 | 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. | ||||||
| 19 | PROCESS FOR THE HYDROLYSIS OF MILK PROTEINS | EP07727632.7 | 2007-04-02 | EP2003989A1 | 2008-12-24 | EDENS, Luppo |
| The present invention provides a composition based on comprising hydrolyzed whey protein and hydrolyzed casein protein in a ratio of between 4:1 to 4:6 (dry weight), preferably the whey protein to casein protein ratio is of between 3:1 to 1:1, more preferably the whey protein to casein protein ratio is of between 2:1 to 1:1 and most preferably this ratio is 3:2. | ||||||
| 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. | ||||||
QQ群二维码
意见反馈
意见反馈