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136 results about "Amidase" patented technology

In enzymology, an amidase (EC 3.5.1.4, acylamidase, acylase (misleading), amidohydrolase (ambiguous), deaminase (ambiguous), fatty acylamidase, N-acetylaminohydrolase (ambiguous)) is an enzyme that catalyzes the hydrolysis of an amide...

Engineered nitrile hydratase-producing bacterium with amidase gene koucked-out, the construction and the use thereof

ActiveUS20110104690A1Inhibit expressionNot affect performance of strainBacteriaUnicellular algaeBacteroidesLarge fragment
An engineered nitrile hydratase-producing bacterium and its construction method as well as its applications, wherein the engineered nitrile hydratase-producing bacterium is a mutant strain of an original nitrile hydratase-producing bacterium strain obtained by knocking-out or inhibiting the amidase gene in the original strain. The construction method of the engineered bacterium is to block the expression of the amidase gene by inserting the large fragment of a recombinant suicide plasmid carrying an amidase gene fragment into a wild-type strain through the homologous recombination between the recombinant suicide plasmid and the amidase gene of the wild-type strain. Compared to the corresponding wild-type bacterium strain, both the cell growth and the nitrile hydratase expression of the engineered nitrile hydratase-producing bacterium according to the invention are increased. In the process of catalyzing the hydration of acrylonitrile to produce acrylamide, the yield of the product, acrylamide, is significantly increased, while the yield of the by-product acrylic acid is significantly decreased. The engineered nitrile hydratase-producing bacterium of the present invention has wide application prospect in the production of acrylamide by microbiological process.
Owner:TSINGHUA UNIV

Deep processing method of freshwater fishes

The invention discloses a deep processing method of freshwater fishes. The deep processing method comprises the following steps: removing heads and viscera and washing sundries of freshwater fishes in water at 10-18 DEG C, segmenting and classifying, adding biological enzyme yeast, adding Chinese herbal medicinal ingredients, same dose of dry cinnamon, purple perilla powder and calcium chloride, using a breathing type tumbling machine to enable impregnation liquid to permeate into fish; adding salt, glutamic amidase, glucose oxidase and other spices to pickle the fish; adding biological enzyme preparation during seasoning and marinating product. The method uses a biological enzyme method and Chinese herbal medicinal ingredients compounded for removing fishy smell and is low in cost; the antioxidant is replaced by using glucose oxidase; the fish is pickled with less salt; the product is not required to be sterilized; no preservative is added; the flavor and taste of the product are retained; the food safety is ensured; by adopting a biological enzyme technology, the growth of microorganism is suppressed, and the storage life is one year; all the processes of the product are automated by using mechanical equipment; the deep processing method of freshwater fishes is operated in a sealed environment, so that the product quality is stable.
Owner:HUNAN RENZAI PICKLED VEGETABLE FOOD CO LTD
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