5 results about "Enzyme Interaction" patented technology

The application relates to the field of biotechnology, and discloses a method and system for regulating the ratio of amino acids and peptides after soybean proteolysis, which comprises collecting enzyme-coupling parameters in the whole proteolysis process to generate time series data, obtaining a multi-dimensional dynamic covariance matrix based on the data, identifying significant enzyme interaction through the matrix, and generating a list; a multi-level enzyme interaction network model is constructed according to the list, and finally, dynamic and accurate regulation of the ratio of amino acids and peptides is realized based on the model; the application can effectively solve the identification problem of hidden interaction interference in a multi-enzyme system, improve the consistency and predictability of product functions, and reduce the batch-to-batch fluctuation of the content of target functional peptides.

A method for selecting polynucleotides, the method comprising: allowing a nucleic acid handling enzyme to move along multiple polynucleotides in a sample for a defined time period, wherein the enzyme is loaded onto each of the multiple polynucleotides and wherein one or more molecule of the enzyme moves along each of the multiple polynucleotides; and selecting polynucleotides based on whether or not the enzyme reaches the end of and / or unbinds from the polynucleotides in the defined time period.

The present invention provides a regulator construct in which the drug efficacy is auto-regulated by the presence of a indicator enzyme. The construct is a chemical structure comprising: (a) a biorecognition component comprising a substrate recognized by an enzyme, (b) an incapacitation component, and (c) an active drug component. The incapacitation component provides a chemical incapacitation mechanism to render benign or incapacitate the drug component, after the substrate-enzyme interaction, allowing additionally for the creation of altered benign chemical structures while, otherwise, when said enzymes is inactive or absent the drug will take effect.

The skin care composition provides a skin care composition capable of interacting with enzymes in the stoma output, thereby reducing enzyme activity.SOLUTION: A skin care composition comprising at least 1 wt.% potato protein, a first binder comprising a polar or non-polar polymer or copolymer in an amount of 20 to 70 wt.%, and 20 to 80 wt.% solids.SELECTED DRAWING: None

This invention relates to a method for preparing oyster sauce, particularly a method based on the synergistic preparation of oyster sauce using bacterial-enzyme interaction and gradient temperature-variable thermal reaction. The method includes raw material pretreatment, bacterial-enzyme interaction hydrolysis, and gradient temperature-variable thermal reaction. This invention employs a process route combining bacterial-enzyme interaction with complex hydrolysis and a step-by-step gradient temperature-variable thermal reaction. During bacterial fermentation, endonucleases are responsible for efficiently cleaving peptide bonds within proteins, generating a large number of small peptides and amino acids, providing ample precursor substances for the gradient temperature-variable thermal reaction. These precursors are more readily combined with reducing sugars during the reaction. Exonucleases, on the other hand, hydrolyze hydrophobic terminal peptide bonds, reducing the production of bitter peptides and improving the product flavor. The subsequent gradient temperature-variable thermal reaction generates basic aroma substances at low temperatures, followed by a deeper reaction at high temperatures, forming complex and rich aroma compounds with flavors such as roasted meat and nuts. These two processes complement each other, jointly constructing the rich flavor and aroma profile of the oyster sauce.