200results about How to "Inhibition of denaturation" patented technology

A method of preparing a macromolecule deterrent surface on a pharmaceutical package. In particular, the present invention relates to a method of preparing a protein deterrent surface on a pharmaceutical package by applying a coating or coatings directly to the pharmaceutical package that reduces the adsorption of proteins onto pharmaceutical packaging while not affecting the activity of the protein solution contained.

A method of forming solid gluten-based pet chew is provided wherein a gluten mixture is heated to a maximum temperature of up to about 80° C. to create a substantially homogeneous and flowable mixture under extrusion processing conditions. The formulation includes from about 40-90% by weight of grain protein, from about 10-40% by weight plasticizer, and at least about 0.01 by weight of a reducing agent such as sodium bisulfite for cleaving disulfide bonds present in the grain protein. Dental health agents including an acidulent and a chelator are added to promote good dental health. Optional ingredients such as fillers, fiber, lubricant / mold release agents and colorants can also be used. The formulations can be processed in extrusion or injection molding equipment.

The disclosure relates to a solid glass matrix of polysaccharide, saccharides and polyols as delivery vehicle for preservation and post gastric administration of a probiotic. The delivery vehicle is capable of releasing the probiotic at their site of action. The present invention further includes methods of making and using the solid glass matrix delivery vehicle of the invention.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The present invention relates to a new composition, use and method for oral administration to a human or an animal of a physiologically active agent comprising neutralizing agents to increase pH in the digestive system to prevent denaturation, inhibitors of digestive enzymes to substantially prevent enzymatic digestion, and at least uptake increasing agents which increases intestinal absorption of a physiologically active agent, a drug and / or a nutrient.

Micro-droplets of liquid confining organic molecules of interest are dried on selected planar solvo-phobic substrates under conditions facilitating segregated precipitation of the larger, less soluable analytes toward edge portions of the deposit. Micro-spectrometer imaging using white light and FTIR false color can identify points of interest, and the same optics generally directed perpendicularly to the substrates selectively captures normal Raman spectra from selected points in the deposit. The spectra are manipulated using various data techniques to extract reliable information concerning analytes present at pico-Molar levels. The selected spots can also be subjected to FTIR spectroscopy followed by MALDI mass spectroscopy to obtain a variety of information from the identical specimen.

An ocular implant is provided with a substrate and a membranous tissue layer secured to the substrate. Cells such as IPE cells, RPE cells and stem cells are attached on the surface of the membranous tissue layer either in situ or in vivo through cells transplantation. The cells are separated into regions on the surface by creating a pattern on the surface enclosing regions for receiving the cells. The substrate is a bioabsorbable and / or polymeric substrate. Examples of membranous tissue layer are lens capsule, inner limiting membrane, corneal tissue, Bruch's membrane tissue, amniotic membrane tissue, serosal membrane tissue, mucosal membrane tissue and neurological tissue. The membranous tissue layer could have a micropattern of biomolecules. A microfluidic network could be placed onto the microfabricated membranous tissue layer.

A deposition source, a thin film deposition apparatus, and a method of manufacturing an organic light-emitting display apparatus, the deposition source including: a crucible to hold a deposition material; a heater to heat the deposition material; a nozzle unit disposed at a side of the crucible; a first connector disposed between the crucible and the nozzle unit; a first valve disposed on the first connector to control the flow of the deposition material to the nozzle unit; a deposition material recovery unit to collect the deposition material; a second connector to connect the first connector to the deposition material recovery unit; and a second valve to control the flow of the deposition material through the second connector.

A blood test tool with which blood in a dried state can be held without denaturation. In the blood test tool wherein a card made of filter paper is impregnated with the blood and then the blood is held in a dried state, a carboxylic acid such as citric acid is added to the part for holding blood. Thus, the carboxylic acid exerts an effect of preventing the blood in the dried state from denaturation. It is preferable to add a non-reducing sugar (sucrose, etc.), an anticoagulant (EDTA, etc.) and an antioxidant (glutathione, etc.) together with the carboxylic acid. This blood test tool can be produced by impregnating a filter paper card with a solution containing citric acid, etc. dissolved therein and then air-drying.

The disclosure relates to a solid glass matrix of polysaccharides, monossaccharides or disaccharides in combination with polyols as delivery vehicles for preservation and post gastric administration of a probiotic. The delivery vehicle is capable of releasing the probiotic at their site of action. The present invention further includes methods of making and using the solid glass matrix delivery vehicle of the invention.

Micro-droplets of liquid confining organic molecules of interest are dried on selected planar solvo-phobic substrates under conditions facilitating segregated precipitation of the larger, less soluable analytes toward edge portions of the deposit. Micro-spectrometer imaging using white light and FTIR false color can identify points of interest, and the same optics generally directed perpendicularly to the substrates selectively captures normal Raman spectra from selected points in the deposit. The spectra are manipulated using various data techniques to extract reliable information concerning analytes present at pico-Molar levels. The selected spots can also be subjected to FTIR spectroscopy followed by MALDI mass spectroscopy to obtain a variety of information from the identical specimen.

The invention provides a process for brewing dry type fruit wine by using tropical or subtropical fruits as the raw material, which comprises the following steps, (1) producing mashed fruits, (2) charging degumming enzymes, (3) separating juice from the mashed fruit, obtaining fruit juice, (4) charging thermostable yeast into the fruit juice for fermentation, (5) filtering and settling the fermentation extract obtained in step (4), charging 0.02-0.12 wt% of hydrophilic sucrose fatty acid ester for curing, (6) subjecting the wine base obtained in step (5) to allocating, cryothermal treatment and germ-free filtration.

The invention relates to a study on konjac glucomannan for modifying fresh water fish protein freeze denaturation and minced fillet texture characteristic as well as minced fillet water binding capacity. The konjac glucomannan is a non-ionic water soluble polymer polyhexose; and in the molecular structure of the non-ionic water soluble polymer polyhexose, the active hydroxide radical -OH or hydrogen bond -H on the D-glucose and the D-mannose cells can prevent the formations of the hydrogen bond, a hydrophobic bond, a disulfide bond and a salt bond among myofibril protein molecules of fish meat in the freeze preservation process so as to generate aggregation and modification, prevent the salt solubility of myofibril proteins from being reduced, the Ca-ATPase from being inactivated, and the content of total hydrosulfide groups and active hydrosulfide groups from being reduced, thereby remarkably improving the freeze denaturation resistance of fresh water fish proteins. Fresh water fish minced fillets are added with the konjac glucomannan so that the breaking strength, the depth of concavity and the gel strength thereof are increased along with the addition of the konjac glucomannan, the water binding capacity of the fresh water fish minced fillets is strengthened, and simultaneously the frangibility of the fresh water fish minced fillets is increased along with the addition and the color of the fresh water fish minced fillets is deepened. Thus, the addition (w / w) of the konjac glucomannan in the fresh water fish minced fillets is advisable to be between 0.8 and 1.2 percent.

The invention provides a process for producing a baked food of wheat flour by using a soybean protein in which NSI shows a low denature value of 40 or more, the content of solid component extracted with a solvent mixture of chloroform and methanol (2:1) is 2.0 wt % or less, and the crude protein content is 63% or more. When wheat flour in dough is replaced with the soybean protein at a small ratio, baked foods of wheat flour which are resistant to freezing and show good texture even after thawing in a microwave oven can be obtained. Moreover, a process for making a baked food mainly comprising soybean proteins, which has a good taste and texture and is appropriately taken by human, can be provided by replacing most part or all of wheat flour with a soybean protein. In addition, the invention provides a process for producing a low denatured soybean protein having a good color and taste which comprises treating low denatured defatted soybeans as proteinous materials used in baked foods with an alcohol while regulating a decrease in NSI.

The invention belongs to the technical field of organic synthesis, and particularly relates to a phenyl branching luminescent material and an organic electroluminescent device thereof. According to the invention, through fine design of a hole-transport material subjected to branching twisting, a core light-emitting layer material is further selected, and a high-refraction low-absorption covering layer material is introduced, so that compared with the prior art, the device is obviously improved in comprehensive performance such as starting voltage, light emitting brightness, current efficiency,light color and thermal stability, and is obviously improved in performance stability under a state that the device is operated and heat is accumulated.

The invention discloses a moon cake with a preservative film layer, which comprises filler (1) and a cake skin (2) wrapped on the filler (1). The moon cake is characterized in that the preservative film layer (3) is wrapped on the top surface and the side surface of the cake skin (2) and comprises chitosan as a main component. The effect of restraining microorganisms can be achieved by spraying a chitosan preservative film layer with bacteriostatic performance on the surface of the cake skin, which is an economic and feasible moon cake preservative method for effectively prolonging the shelf life of a moon cake; the health care function of the traditional moon cake is enhanced by utilizing the chitosan function in the components of the preservative film layer so that the moon cake as a traditional food develops towards a new health care functional characteristic direction to obtain the effect of killing two birds with one stone; and the chitosan is a basic amylase widely existing in the nature. The chitosan has the advantages of nature, innocuity, good biocompatibility, and the like and is proved by searches not to influence the health.

The invention discloses a preparation method for sturgeon protein peptides. The preparation method comprises the following steps that firstly, sturgeon is washed up, cut into blocks and then ground, water accounting for 25-35%, by weight, of the sturgeon is added, and the temperature is raised to 90 DEG C or above and held for 10-20 minutes; secondly, the obtained material is cooled to 60 DEG C orbelow, an alkali solution is added so as to adjust pH to 7.5-8, and then protease is added for an enzymatic hydrolysis reaction; thirdly, the temperature of the materials obtained in the second stepis raised to 90 DEG C or above and held for 10-20 minutes, then the materials are cooled to be at 65 DEG C or below and subjected to decoloration, sterilization, filtration and filtrate concentration,and finally, protein peptide powder can be obtained after disinfection and drying. In the method, the protein peptides are extracted by using the sturgeon, the protein peptides are low in molecular weight and easy to digest and absorb and has various functions that various activities are achieved, blood pressure and blood fat can be reduced, the immunity can be strengthened, and fatigue resistance and oxidation resistance are achieved.

A lipid-lowering tea and a production method relate to the production process of bagged tea. The invention mainly comprises raw hawthorns, cassia seeds, lotus leaves and black tea. The invention can obviously inhibit the increase of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), triglycerides (TG) and atherosclerosis index (CAI) of serum, improve the high-density lipoprotein cholesterol (HDL-C) and anti-atherogenic index (AI), prevent fatty liver degeneration, slow and inhibit the formation of atherosclerotic plaque. The tea is of food class, which ensures the taste and has the specific effect; long-term tea drinking causes no toxic side effects; besides, the lipid-lowering tea is convenient and can be used in daily life, working, tourism and leisure time, and the user can enjoy health-care in tea drinking.

In a first aspect, the present invention relates to a process for producing a stable, injectable solution with low content of noradrenaline, which includes dissolving noradrenaline and optionally an excipient in deoxygenated or degassed water, filtrating the resulting noradrenaline solution in a nitrogen current, distributing the solution in a nitrogen current, and sterilization, preferably hot. The invention further provides a stable, injectable solution with low content of noradrenaline, substantially free of anti-oxidizing and preservative agents, as well as uses thereof in the medical and pharmaceutical fields.

The present invention relates to a composition for thermostabilization in the preparation of a human serum albumin formulation, comprising a fatty acid selected from the group consisting of C16 to C22 fatty acids or a pharmaceutically acceptable salt thereof; a method of preparing thermally stabilized human serum albumin, comprising: 1) adjusting a concentration of human serum albumin to 1 to 40 mg / mL; and 2) adding the fatty acid or pharmaceutically acceptable salt thereof to the human serum albumin; and a method of preparing a human serum albumin formulation, comprising adding the fatty acid or pharmaceutically acceptable salt thereof to human serum albumin and thermally treating the resultant.

The invention belongs to the technical field of food machining and preparation, and relates to milk-containing type agar jelly which comprises the following ingredients by weight percent: 5-60% of milk, 0.001-30% of a sweetening agent, 0.01-1.0% of agar, 0.001-2% of an acidity regulator, 0.1-1.0% of a stabilizer, 0.0001-2% of essence, 0.01-0.5% of a thickening agent, 0.01-0.3% of an emulsifying agent, 0.1-99.9% of fruit and vegetable juice, 0.1-50% of fruit and vegetable grains, and the balance of water. The milk-containing type agar jelly prepared from agar is easy to crush in mouth; when the jelly is taken, no potential safety hazard exists, the taste is smooth and unique, the flavor is released well, the body weight control is facilitated, the function of lose weight is provided, good health-care function is provided, the human body health is benefited, the important conditioning function for nutrition unbalance is provided, the preparation process is simple, the production is easy, and the cost conservation is benefited.

The invention discloses probiotic powder with an anti-oxidation function and a preparation method thereof. The probiotic powder with the anti-oxidation function is prepared from lactobacillus kefir KL22 and lactobacillus plantarum N3117; and oligosaccharides, marine polysaccharides and maltodextrin are utilized as compound components so as to carry out processing and preparation. The prepared probiotic powder has very good hydroxyl free radical (HO.) scavenging capability, superoxide anion free radical (O2-.) scavenging capability and 1,1-diphenyl-picryl hydrazinyl free radical scavenging capability.

The present invention provides a quality improving agent for foods, whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking for a long time when it is added to various foods. The quality improving agent for foods comprises a lamella structure of an organic acid monoglyceride dispersed in an aqueous solution containing an emulsifying agent and a saccharide. In a preferred embodiment of the invention, the emulsifying agent is a sucrose fatty acid ester or a polyglycerine fatty acid ester, the saccharide is an oligosaccharide, and the organic acid monoglyceride is succinic acid monoglyceride.

The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

A process for producing an oxygen-free, non-denaturable, cooled and dried crushed product of superior quality by effecting efficient crushing by a simple apparatus in easy operation under prevention of decrease in the quality, such as flavour, taste and masticating feel; an apparatus therefor; and a crushed product obtained thereby are provided. The apparatus for producing crushed product comprises a pair of crusher discs arranged so as to define a crushing space in between confronting crushing faces thereof, a driving means for rotating one of the pair of crusher discs, a cooling section adjoining the other crusher disc for cooling it, a raw material supply site for supplying one or more raw materials to the crushing space through the cooling section, a crushed product delivery site for bringing out the resulting crushed product thereto from the crushing space and an inert gas supply means for supplying a cooled inert gas to the crushing space fia the raw material supply site.

Certain embodiments are directed to a formulation of a therapeutic agent, as well as a method of making such a formulation, comprising at least one therapeutic agent dissolved in an aprotic polar solvent system comprising at least one ionization stabilizing excipient in a concentration sufficient to impart physical and chemical stability to the therapeutic agent.