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86 results about "Residual activity" patented technology

Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine

The invention discloses a brewing method for restraining the generation of ethyl carbamate in conventional yellow rice wine. The brewing method comprises the steps of soaking rice, steaming the rice, spraying water, putting the obtained product into a jar and making a nest; adding wine yeast and water, fermenting and carrying out post treatment, wherein in the process of putting the obtained product into the jar and making the nest, Chinese yeast is added; and adding urase into fermented liquid after the obtained product is put into the jar and the nest is made for 5-10 days. According to the method disclosed by the invention, the urase is added into the conventional yellow rice wine fermentation stage, so that the enzymatic reaction and the fermentation process are cooperatively performed, and no additional enzymolysis technology is required, therefore, the operation is easy, and yellow rice wine is suitable for large-scale production; the urase has high efficiency in urea degradation, is persistent in activity, can effectively inhibit the generation of ethyl carbamate in the process of brewing, and can effectively reduce the accumulation of ethyl carbamate in the storage of the yellow rice wine; the urase is easy to obtain and easy to use and the dosage of the urase can be easily controlled; ammonia and carbon dioxide are generated through the decomposition of the urase, so that the urase is safe and non-toxic; and the residual activity is lost in the process of wine boiling, so that the flavor of the yellow rice wine is not affected.
Owner:ZHEJIANG UNIV

Method for detection of trace impurities in polished subsurface damage layer of optical glass

The invention discloses a method for detecting a trace impurity in a damaged layer of a polished sub-surface of optical glass. The method comprises the following steps of: preparing a water solution which comprises rare-earth metal, and adjusting a pH value; mixing the water solution and a laccase solution, putting a mixed solution sample into a constant-temperature water bath, and thus obtainingthe percentage of enzyme protein residual activity of each sample by determining an enzyme protein activity value and a standard enzyme activity after reaction; according to the percentage and the concentration, corresponding to the percentage, of the rare-earth metal in each solution sample, fitting a relation curve; introducing etching liquid into a total surface of a glass sample to be detected or an unmasked local area to be detected by using a liquid-moving machine, detecting etching depth and collecting etching remained liquid after etching reaction; and adjusting the pH value of the etching remained liquid, mixing the etching remained liquid and the laccase solution, detecting the percentage of the enzyme protein residual activity in the etching remained liquid, and calculating theconcentration of the trace impurity according to the relation curve. The method has the advantages of accurate and reliable detection result and flexible and quick detection process.
Owner:NAT UNIV OF DEFENSE TECH

Enzyme-deactivation stabilizing treatment method of rice bran

The invention discloses an enzyme-deactivation stabilizing treatment method of rice bran. According to the stabilizing treatment method, by combining a rapid microwave heating manner with an efficient far-infrared temperature control manner, the disadvantage that although the temperature increase is rapid, the temperature is difficult to stabilize and control in a microwave heating manner is overcome, and microwave and far-infrared heating energy-saving techniques are truly applied to the production field of enzyme deactivation of rice bran. According to the stabilizing treatment method, the residual activity of peroxidase of rice bran which is subjected to enzyme-deactivation stabilization is 1.1%, and after the rice bran is cultured in a constant-temperature incubator at 37 DEG C for 60 days, the free fatty acid value of the stabilized rice bran is always stabilized at 140mgKOH/100g-170mgKOH/100g; the microwave heating technique and the far-infrared heating technique are two excellent energy-saving heating techniques and are applied to the industrial production of stabilization of rice bran, so that the purposes of high efficiency, energy saving, emission reduction and consumption reduction are achieved; by combining the microwave heating technique and the far-infrared heating technique, the disadvantages of the single microwave heating manner that the temperature is difficult to control, and the product quality is instable are overcome.
Owner:SOUTHWEST UNIVERSITY
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