| 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 | 一种大肠杆菌色氨酸酶突变体及其编码基因 | CN201410494789.0 | 2014-09-24 | CN104263714A | 2015-01-07 | 徐斌; 杨为华; 邓远德; 杨金环 |
| 本发明通过易错PCR的方法对野生型色氨酸酶基因进行改造，得到了一种大肠杆菌色氨酸酶突变体，该色氨酸酶突变体的酶活力相对于出发菌株提高了120倍。 | ||||||
| 2 | LIPOSOMAL DETECTION DEVICES AND METHODS FOR THEIR USE AND PREPARATION | US15031710 | 2013-10-22 | US20160265023A1 | 2016-09-15 | Michael Keoni MANION; George Charles PEPPOU |
| Liposomal detection devices and methods of making and using such devices are disclosed. Such liposomal detection devices may be used to detect microbes by detecting a byproduct of microbial metabolism, or may be used to detect changes in pH and/or changes in temperature. Liposomal detection devices may include a first liposome encapsulating a first destabilizing compound and a second liposome encapsulating a second destabilizing compound. The first liposome may destabilize in response to the detection of the target compound or change to release the first destabilizing compound which may destabilize the second liposome. A matrix, such as a hydrogel matrix, may encase the first liposome and the second liposome. | ||||||
| 3 | TRYPTOPHAN-PROCESSING ENZYMES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM | PCT/US2005032383 | 2005-09-09 | WO2006029389A2 | 2006-03-16 | BLUM DAVID; STEGE JUSTIN T; DJORDJEVIC GORDANA; VASAVADA AMIT; WILLIAMS PETER |
| The invention provides tryptophan-processing enzymes, polynucleotides encoding these enzymes, the use of such polynucleotides and polypeptides. In one aspect, the invention provides foods or feeds comprising at least one polypeptide of the invention. In one aspect the invention provides compositions, e.g., feeds and foods, feed and food additives, drugs, dietary supplements, and methods for degrading or otherwise processing tryptophan to reduce or eliminate skatole accumulation in an animal. In one aspect the invention provides compositions and methods to reduce skatole accumulation in animal fat. In one aspect the invention provides compositions and methods for controlling boar taint and improving the efficiency of pig production and flavor of cooked pork meat. | ||||||
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