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71.发明申请MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD 审中-公开用于改进含蛋白质的食品的制造方法和用于改善含蛋白质的食物的制剂公开(公告)号：US20160309746A1
公开(公告)日：2016-10-27
申请号：US15201813
申请日：2016-07-05
申请人： AJINOMOTO CO., INC.
CPC分类号： A23J3/225 , A21D2/26 , A21D2/267 , A21D8/042 , A21D8/047 , A23J3/227 , A23L7/109 , A23L7/196 , A23L13/00 , A23L13/48 , A23L17/00 , A23L29/06 , A23V2002/00 , A23V2250/00 , A23V2250/1578 , A23V2250/1586 , A23V2250/1588 , A23V2250/1592 , A23V2250/161 , A23V2250/1636 , A23V2250/54 , A23V2250/76 , C12Y101/00 , C12Y101/03 , C12Y110/00 , C12Y110/03 , C12Y114/00 , C12Y114/18
摘要： A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein.
摘要翻译： 提供了含有蛋白质的改性食品的制造方法和含有蛋白质的食品的改性制剂。 含有蛋白质的食品原料通过使用氧化剂和/或氧化还原酶与金属和/或含金属的物质组合来处理以产生含有蛋白质的食物。
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公开(公告)号：US20130337112A1
公开(公告)日：2013-12-19
申请号：US14011168
申请日：2013-08-27
申请人： Novozymes A/S
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质。 改变的pH最佳值，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US20120270253A1
公开(公告)日：2012-10-25
申请号：US13533055
申请日：2012-06-26
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质。 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US20120258236A1
公开(公告)日：2012-10-11
申请号：US13393655
申请日：2009-09-02
CPC分类号： A21D2/26 , A21D2/261 , A21D2/266 , A21D13/064 , A23L33/17 , A23L33/185 , A23V2002/00 , C13K1/02 , A23V2250/542 , A23V2250/548
摘要： The invention relates to a novel protein composition comprising sources of both animal and vegetable origin, having a high PDCAAS nutritional quality value and containing essential amino acids better than those of the proteins in a whole egg, as well as essential amino acids similar to or better than those in meat, suitable for use in pastries, extruded snacks, pastries and meat products.
摘要翻译： 本发明涉及一种新型蛋白质组合物，其包含动物和植物来源的源，具有高的PDCAAS营养质量值并且含有比全蛋中的蛋白质更好的必需氨基酸，以及类似于或更好的必需氨基酸 比肉类，适合用于糕点，挤压小吃，糕点和肉制品。
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公开(公告)号：US08232086B2
公开(公告)日：2012-07-31
申请号：US13010219
申请日：2011-01-20
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties, e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质，例如 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
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公开(公告)号：US08207131B2
公开(公告)日：2012-06-26
申请号：US12298190
申请日：2007-04-25
申请人： Yukiko Kunieda , Satoshi Higurashi , Mutsumi Motouri , Hiroaki Matsuyama , Atsushi Serizawa , Hiroshi Kawakami
发明人： Yukiko Kunieda , Satoshi Higurashi , Mutsumi Motouri , Hiroaki Matsuyama , Atsushi Serizawa , Hiroshi Kawakami
CPC分类号： C07K5/1024 , A21D2/26 , A21D2/268 , A23C9/1544 , A23C19/082 , A23C19/086 , A23K20/147 , A23K50/40 , A23L2/02 , A23L2/52 , A23L33/18 , A61K38/00 , C07K7/06
摘要： The present invention relates to a peptide that is derived from a milk protein and has an antioxidative effect, an antioxidant that includes the peptide as an active ingredient, and an antioxidative food, drink, or feed that includes the peptide. The present invention also relates to a peptide that is derived from a milk protein and has an adiponectin production promotion effect, an adiponectin production promoter that includes the peptide as an active ingredient, and an adiponectin production promotion food, drink, or feed that includes the peptide. The present invention further relates to a blood adiponectin level increase promotion and/or decrease inhibition agent that includes a component contained in cheese as an active ingredient, and a blood adiponectin level increase promotion and/or decrease inhibition food or drink that includes a component contained in cheese. The present invention to the peptide that consists of an amino acid sequence shown by His-Pro-Ile-Lys-His-Gln-Gly-Leu-Pro-Gln (1), His-Pro-Ile-Lys (2) or His-Gln-Gly-Leu-Pro-Gln (3), and has an antioxidative effect.
摘要翻译： 本发明涉及一种衍生自乳蛋白并具有抗氧化作用的肽，包含该肽作为活性成分的抗氧化剂和包含该肽的抗氧化食品，饮料或饲料。 本发明还涉及一种衍生自乳蛋白质并具有脂联素生产促进作用的肽，包含该肽作为活性成分的脂联素生产促进剂，以及含有所述脂联素生产促进食品，饮料或饲料 肽。 本发明还涉及包含酪乳中含有的成分作为活性成分的血液脂联素含量增加促进和/或减少抑制剂，并且血液脂联素水平升高促进和/或减少抑制食品或饮料，其包含含有 在奶酪里 本发明涉及由His-Pro-Ile-Lys-His-Gln-Gly-Leu-Pro-Gln（1），His-Pro-Ile-Lys（2）或His -Gln-Gly-Leu-Pro-Gln（3），具有抗氧化作用。
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公开(公告)号：US20110129575A1
公开(公告)日：2011-06-02
申请号：US12299911
申请日：2006-05-10
申请人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
发明人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
CPC分类号： A21D10/04 , A21D2/186 , A21D2/26 , A23L29/212 , A23V2002/00 , A23V2200/126
摘要： The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.
摘要翻译： 本发明提供了一种面糊组合物，其包含结构提供量的包含70重量％以上的天然淀粉的面粉置换成分和30重量％以下的蛋白质来源，重量百分比为重量 的面粉替代成分; 有效提供0.94以下水分活性的甜味剂; 和脂肪源，其中所述面糊组合物的pH为6.5以上。 任选地，面粉替代成分还可以包括纤维源，少量改性淀粉或它们的组合。 在一些方面，本发明提供了包括新型发酵系统的面糊组合物。
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公开(公告)号：US20100075909A1
公开(公告)日：2010-03-25
申请号：US12298190
申请日：2007-04-25
申请人： Yukiko Kunieda , Satoshi Higurashi , Mutsumi Motouri , Hiroki Matsuyama , Atsushi Serizawa , Hiroshi Kawakami
发明人： Yukiko Kunieda , Satoshi Higurashi , Mutsumi Motouri , Hiroki Matsuyama , Atsushi Serizawa , Hiroshi Kawakami
CPC分类号： C07K5/1024 , A21D2/26 , A21D2/268 , A23C9/1544 , A23C19/082 , A23C19/086 , A23K20/147 , A23K50/40 , A23L2/02 , A23L2/52 , A23L33/18 , A61K38/00 , C07K7/06
摘要： The present invention relates to a peptide that is derived from a milk protein and has an antioxidative effect, an antioxidant that includes the peptide as an active ingredient, and an antioxidative food, drink, or feed that includes the peptide. The present invention also relates to a peptide that is derived from a milk protein and has an adiponectin production promotion effect, an adiponectin production promoter that includes the peptide as an active ingredient, and an adiponectin production promotion food, drink, or feed that includes the peptide. The present invention further relates to a blood adiponectin level increase promotion and/or decrease inhibition agent that includes a component contained in cheese as an active ingredient, and a blood adiponectin level increase promotion and/or decrease inhibition food or drink that includes a component contained in cheese. The present invention to the peptide that consists of an amino acid sequence shown by His-Pro-Ile-Lys-His-Gln-Gly-Leu-Pro-Gln (1), His-Pro-Ile-Lys (2) or His-Gln-Gly-Leu-Pro-Gln (3), and has an antioxidative effect.
摘要翻译： 本发明涉及一种衍生自乳蛋白并具有抗氧化作用的肽，包含该肽作为活性成分的抗氧化剂和包含该肽的抗氧化食品，饮料或饲料。 本发明还涉及一种衍生自乳蛋白质并具有脂联素生产促进作用的肽，包含该肽作为活性成分的脂联素生产促进剂，以及包含该蛋白质的脂联素生产促进食品，饮料或饲料 肽。 本发明还涉及包含酪乳中含有的成分作为活性成分的血液脂联素含量增加促进和/或减少抑制剂，并且血液脂联素水平升高促进和/或减少抑制食品或饮料，其包含含有 在奶酪里 本发明涉及由His-Pro-Ile-Lys-His-Gln-Gly-Leu-Pro-Gln（1），His-Pro-Ile-Lys（2）或His -Gln-Gly-Leu-Pro-Gln（3），具有抗氧化作用。
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公开(公告)号：US20070082093A1
公开(公告)日：2007-04-12
申请号：US10575400
申请日：2004-10-15
IPC分类号： A23L1/315
摘要： The disclosure pertains to a method for preparing a protein-based film wherein modified protein containing free sulfhydryl groups is added to a solution containing protein and the free sulfhydryl groups cause an interchange reaction wherein disulfide bonds will be formed between proteins to form a film structure to coat a product. The disclosure also pertains to a protein-based film.
摘要翻译： 本公开涉及一种制备基于蛋白质的膜的方法，其中将含有游离巯基的修饰蛋白质加入到含有蛋白质的溶液中，游离巯基引起互换反应，其中将在蛋白质之间形成二硫键以形成膜结构 涂一个产品。 本公开还涉及基于蛋白质的膜。
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公开(公告)号：US20050281916A1
公开(公告)日：2005-12-22
申请号：US11195968
申请日：2005-08-03
申请人： Kirsten Bojsen , Charlotte Poulsen , Jorn Soe
发明人： Kirsten Bojsen , Charlotte Poulsen , Jorn Soe
CPC分类号： A21D2/16 , A21D2/26 , A21D8/042 , A23L7/107 , A23L7/109 , C12Y101/03005 , C12Y301/01003 , C12Y301/01004 , C12Y301/01026
摘要： A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.
摘要翻译： 一种制备面粉面团的方法，所述方法包括向面团组分中加入在面团条件下能够水解糖脂和磷脂的酶，其中所述酶不能或基本上不能水解甘油三酯和/或 1-单甘油酯或包含所述酶的组合物，并混合面团组分以获得面团。
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