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172 results about "Lipolytic enzyme" patented technology

Lipolytic Enzymes focuses on the biochemistry of lipolytic enzymes, particularly, pancreatic lipase and phospholipase 2 as well as their structure and catalytic mechanism.

Lipolytic enzyme: uses thereof in the food industry

The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing a glycolipid or a phospholipid or transferring an acyl group from a glycolipid or phospholipids to an acyl acceptor. Preferably, the lipolytic enzyme for use in these methods and uses comprises an amino acid sequence as shown in any one of SEQ ID NOs: 4, 5, 7, 8, 12, 14 or 16 or an amino acid sequence having at least 70% identity therewith or comprises a nucleotide sequence shown as SEQ ID NO: 3, 6, 9, 13, 15 or 17 or a nucleotide sequence which has at least 70% identity therewith. The present invention also relates to a lipolytic enzyme capable of hydrolysing at least a galactolipid or capable of transferring an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Streptomyces species and includes a lipolytic enzyme comprising an amino acid sequence as shown in SEQ ID NO: 4 or an amino acid sequence which has at least 60% identity thereto. The enzyme may be encoded by a nucleic acid selected from the group consisting of: a) a nucleic acid comprising a nucleotide sequence show in SEQ ID NO: 3; b) a nucleic acid which is related to the nucleotide sequence of SEQ ID NO: 3 by the degeneration of the genetic code; and c) a nucleic acid comprising a nucleotide sequence which has at least 70% identity with the nucleotide sequence shown in SEQ ID NO: 3.
Owner:DUPONT NUTRITION BIOSCIENCES APS

Simplified preparation technology of rice oil

A simplified preparation technology of rice oil belongs to the grain oil processing field. The simplified preparation technology provided by the invention comprises the following steps of: firstly, rice bran sold in the market is taken as a raw material and undergoes a microwave irradiation pretreatment to reduce the activity of lipolytic enzyme ; secondly, the rice bran undergoes the supercritical CO2 fractional extraction to obtain crude rice bran oil, followed by refining crude rice bran oil produced during the later period with the use of diethanolamine; thirdly, separating to obtain oil phase, washing and drying to obtain the finished product rice oil. The integrated application of microwave irradiation, supercritical fluid fractional extraction and diethanolamine refining method can simplify traditional preparation technology of rice oil and reduce the loss of neutral oil and oryzanol in the refining process. The rice oil product prepared by the technology has a unique fragrance of baked food with clear, transparent and light yellow grease; after the integrated processing, the acid value can be reduced below 1.0mgKOH/g, the content of phosphor is lower than 5mg/kg, the content of oryzanol reaches over 1.70%, and the chromaticity meets the national quality standard of leaching finished rice oil products.
Owner:王金玲

Instant noodle made of Tibetan highland barley and preparation method of noodle

The invention discloses instant noodle made of Tibetan highland barley. The instant noodle takes modified highland barley flour and modified starch as main raw materials. A preparation method comprises the steps of curing, tabletting, standing, slitting, puffing to form, and drying to obtain the non-fried instant noodle cake made from the highland barley, wherein the mass ratio of the modified highland barley flour to the modified starch is (80-95):5; and the modified highland barley flour is prepared from the following components in percentage by mass: 35-45 percent of water, 5-10 percent of protease, 4-8 percent of pentosanase, 4-8 percent of lipolytic enzyme, 1-1.5 percent of salt and the balance of highland barley powder, which are subjected to enzyme digestion. According to the invention, highland barley flour is modified, so that the mucedin of the flour is improved to prepare the flour for processing the noodle; in cooperation with a processing technique of non-fried instant noodle and with adoption of modern instant noodle preparation equipment, the mouth feel of the instant noodle made from the highland barley has the palatable degree of instant noodle made from wheat, and the instant food with unique flavor and comprehensive nutrition is prepared. The preparation method is high in forming rate and good in palatable degree.
Owner:TIBET LONG HOPE IND CO LTD

Method for preparing hawthorn dry red wine

The invention relates to a method for preparing hawthorn dry red wine, comprising the following steps of taking hawthorn as raw materials, smashing the hawthorn, mixing sugar, mixing natural dry yeast and additives, loading the mixture in a container filled with hot water, fermenting for 5 to 50 days under the condition of 10 to 30 DEG C, carrying out aging fermentation for 30 to 90 days, then chilling for 5 to 30 days under the temperature of 5 DEG C below zero to 8 DEG C, clarifying, filtering, freezing and sterilizing , checking and filling to prepare the hawthorn dry red wine which has the sugar degree of less than 4 degrees, the alcoholic degree of 12 to 15 degrees and good taste, is acidulous, sweet (slightly sweet), bitter (slightly bitter), astringent and crystal clear and in the color of gem red. The brewing process of the hawthorn dry red wine is the fermentation process of transforming the sugar to the alcohol, the processes of leaching nutrients of amino acid, hawthorn acid, flavone, vitamin C, trace elements, and the like in the hawthorn are carried out at the same time, smashed red hawthorn is transformed to the hawthorn dry red wine, and organic acid, vitamins, flavonoids, the trace elements, lipolytic enzyme and the like in haw apples are transferred to the hawthorn dry red wine.
Owner:刘景鹏

Green detergent

A green detergent relates to a non-toxic harmless environment friendly tableware detergent and belongs to the field of detergents. Limonene adopted in the green detergent is a natural defouling and deoiling substance which is obtained by distilling and refining lemon fruit peels, has excellent deoiling and defouling capacity, can be biodegradable and is pollution-free after mixed with water in any proportion; simultaneously for components adopted by the green detergent, roxburgh rose roots are the roots of roxburgh roses belonging to rosaceous plants, have the functions of tonifying spleen to promote digestion and astringing to arrest diarrhea, are rich in tannins and can dissolve dirt and clean articles; the fruits of large-fruited Chinese hawthorn belonging to large-fruited Chinese hawthorn rosaceous plants can relieve dyspepsia and disperse stasis to relive pain, are rich in lipolytic enzyme and have the functions of degrading lipid and activating scale; daghestan sweet clover is the whole plant of the daghestan sweet clover belonging to leguminous plants, has the functions of resolving dampness with aromatics and preventing sunstroke, epidemic and dysentery, is rich in fragrant grass elements and can release pleasant fragrance to make people have good mood and emotions; stems of broad beans are rich in tannin and have the degreasing efficacy; banana stalks have strong deoiling effect; and spinaches contain lots of iron element and are of great benefit for human bodies.
Owner:SHENYANG CHUANGDA TECH TRADE MARKET
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