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    Plant promoter involved in controlling lipid biosynthesis in seeds
    2.
    发明授权
    Plant promoter involved in controlling lipid biosynthesis in seeds 失效
    涉及控制种子中脂质生物合成的植物启动子

    公开(公告)号：US5767363A

    公开(公告)日：1998-06-16

    申请号：US129129

    申请日：1994-01-18

    申请人： Jacqueline De Silva ,  Richard Safford ,  Stephen Glyn Hughes

    发明人： Jacqueline De Silva ,  Richard Safford ,  Stephen Glyn Hughes

    IPC分类号： A01H5/00 ,  A01H5/10 ,  C07K14/415 ,  C11B1/00 ,  C12N5/10 ,  C12N9/16 ,  C12N15/09 ,  C12N15/29 ,  C12N15/55 ,  C12N15/82 ,  C12P21/02 ,  A01H4/00 ,  C12N5/14

    CPC分类号： C12N9/16 ,  A01H5/10 ,  C07K14/415 ,  C12N15/8222 ,  C12N15/8234 ,  C12N15/8247

    摘要： A new seed-specific plant promoter is provided, capable of expressing a gene placed under control of said promoter before or during fatty acid or lipid biosynthesis in plant cells. In nature it occurs in the acyl carrier protein (ACP) gene. This opens the possibility of modifying the fatty acid synthesis in plants, which may result in changing the triacylglycerol composition of oil-containing seeds. Another option is the production of a desired protein in plants, either to improve the nutritional value of the seeds, or for the production of specific proteins that can be isolated from the fruits of plants.

    摘要翻译： PCT No.PCT / GB92 / 00627 Sec。 371日期1994年1月18日 102（e）日期1994年1月18日PCT提交1992年4月8日PCT公布。 出版物WO92 / 18634 日期1992年10月29日提供新的种子特异性植物启动子，能够在植物细胞中脂肪酸或脂质生物合成之前或期间表达置于所述启动子控制下的基因。 在自然界中，它发生在酰基载体蛋白（ACP）基因中。 这打开了改变植物中脂肪酸合成的可能性，这可能导致含油种子的三酰基甘油组成变化。 另一种选择是在植物中产生所需的蛋白质，以改善种子的营养价值，或用于生产可从植物果实中分离的特定蛋白质。

    REHYDRATABLE FOOD
    3.
    发明申请
    REHYDRATABLE FOOD 失效
    可食用的食物

    公开(公告)号：US20130101701A1

    公开(公告)日：2013-04-25

    申请号：US13698680

    申请日：2011-05-25

    申请人： Mark John Berry ,  John Casey ,  Ravine Anthony Gungabissoon ,  Andrew Paul Ormerod ,  Sally Pamela Redfern ,  Jacqueline de Silva ,  Joy Elizabeth Wilkinson

    发明人： Mark John Berry ,  John Casey ,  Ravine Anthony Gungabissoon ,  Andrew Paul Ormerod ,  Sally Pamela Redfern ,  Jacqueline de Silva ,  Joy Elizabeth Wilkinson

    IPC分类号： A23L1/212 ,  C12N15/82

    CPC分类号： A23L1/212 ,  A23B7/02 ,  A23B7/022 ,  A23L19/00 ,  A23L19/01 ,  A23L33/17 ,  C12N15/8242

    摘要： Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimetres, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimetres. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided.

    摘要翻译： 使用干燥的可再水化食物，例如干燥的汤，干燥饮料，早餐谷物，酸奶和干酱，是广泛的。 然而，已经观察到，当干燥的组分是水果和/或蔬菜时，在脱水之前，组分在干燥之前不类似于水果和/或植物。 也就是说，他们不再有新鲜的外观，而是变色，缺乏坚定。 这种转变是由于在干燥期间发生的细胞损伤。 特别地，认为磷脂膜通过插入细胞两亲物，相转变成凝胶相和膜融合而不稳定。 本发明寻求解决上述技术问题，其中除其他之外提供了一种水果，蔬菜或其一部分的干可再充水食品，其在再水合时具有改善的外观，质地和再水合性能。 特别地，提供干燥的可再水化食物，该食品包含小于10％w / w水和至少0.02％w / w的脱水蛋白及其衍生物，脱水蛋白及其衍生物包含选自以下的氨基酸序列： 由K，I，K，E，K，L，P，G组成的组; K，I，K，E / D，K，L / I，P，G; 和K，I，K，E / D，K，L / I / TA /，P / H / S，G，其中干燥的可再水化的食物是植物或其部分和/或水果或部分的未破碎的组织 而不是种子，其中未断裂的组织具有至少0.5毫米的最短线性尺寸，优选最小直线尺寸为0.5至25，更优选为0.5至10毫米。 还提供了包含干可再水化食品的食品和用于制造干可再水化食品的方法。

    Exo-(1--4)-.beta.-D galactanase
    6.
    发明授权
    Exo-(1--4)-.beta.-D galactanase 失效
    Exo-（1-4）-β-D-半乳聚糖酶

    公开(公告)号：US5981831A

    公开(公告)日：1999-11-09

    申请号：US696944

    申请日：1996-08-22

    申请人： Sumant Chengappa ,  Susan A. Hellyer ,  John S. Reid ,  Jacqueline de Silva

    发明人： Sumant Chengappa ,  Susan A. Hellyer ,  John S. Reid ,  Jacqueline de Silva

    IPC分类号： C12N9/24 ,  C12N9/38 ,  C12N15/56 ,  C12N15/82 ,  A01H1/04 ,  C07H21/02

    CPC分类号： C12Y302/01023 ,  C12N15/8246 ,  C12N15/8249 ,  C12N9/2468 ,  C12N9/2471

    摘要： Disclosed is a nucleotide sequence comprising substantially the sequence of nucleotides 229 to 2319 of the sequence shown in FIG. 1 encoding an enzyme having exo-(1.fwdarw.4)-.beta.-D-galactanase activity or a precursor or derivative of such an enzyme, or the functional equivalent of such a sequence. Also disclosed are vectors and hosts comprising the sequence of the invention, and a polypeptide encoded thereby. The nucleotide and amino acid sequences of a functionally equivalent enzyme obtainable from tomato fruit are also disclosed.

    摘要翻译： PCT No.PCT / GB95 / 00372 Sec。 371日期：1996年8月22日 102（e）日期1996年8月22日PCT提交1995年2月23日PCT公布。 公开号WO95 / 23228 日期1995年8月31日是公开的，其核苷酸序列基本上包含图9所示序列的核苷酸229至2319的序列。 1编码具有外切 - （1-> 4）-β-D-半乳聚糖酶活性的酶或这种酶的前体或衍生物，或这种序列的功能等同物。 还公开了包含本发明的序列的载体和宿主，以及由此编码的多肽。 还公开了可从番茄果实获得的功能等同的酶的核苷酸和氨基酸序列。

    Rehydratable food
    7.
    发明授权
    Rehydratable food 失效
    可再生食品

    公开(公告)号：US08784913B2

    公开(公告)日：2014-07-22

    申请号：US13698680

    申请日：2011-05-25

    申请人： Mark John Berry ,  John Casey ,  Ravine Anthony Gungabissoon ,  Andrew Paul Ormerod ,  Sally Pamela Redfern ,  Jacqueline de Silva ,  Joy Elizabeth Wilkinson

    发明人： Mark John Berry ,  John Casey ,  Ravine Anthony Gungabissoon ,  Andrew Paul Ormerod ,  Sally Pamela Redfern ,  Jacqueline de Silva ,  Joy Elizabeth Wilkinson

    IPC分类号： A23L1/212 ,  C12N15/82 ,  A23L1/305 ,  A23B7/022 ,  A23B7/02

    CPC分类号： A23L1/212 ,  A23B7/02 ,  A23B7/022 ,  A23L19/00 ,  A23L19/01 ,  A23L33/17 ,  C12N15/8242

    摘要： Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimeters, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimeters. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided.

    摘要翻译： 使用干燥的可再水化食物，例如干燥的汤，干燥饮料，早餐谷物，酸奶和干酱，是广泛的。 然而，已经观察到，当干燥的组分是水果和/或蔬菜时，在脱水之前，组分在干燥之前不类似于水果和/或植物。 也就是说，他们不再有新鲜的外观，而是变色，缺乏坚定。 这种转变是由于在干燥期间发生的细胞损伤。 特别地，认为磷脂膜通过插入细胞两亲物，相转变成凝胶相和膜融合而不稳定。 本发明寻求解决上述技术问题，其中除其他之外提供了一种水果，蔬菜或其一部分的干可再充水食品，其在再水化时具有改善的外观，质地和再水合性能。 特别地，提供干燥的可再水化食物，该食品包含小于10％w / w水和至少0.02％w / w的脱水蛋白及其衍生物，脱水蛋白及其衍生物包含选自以下的氨基酸序列： 由K，I，K，E，K，L，P，G组成的组; K，I，K，E / D，K，L / I，P，G; 和K，I，K，E / D，K，L / I / TA /，P / H / S，G，其中干燥的可再水化的食物是植物或其部分和/或水果或部分的未破碎的组织 而不是种子，其中未断裂的组织具有至少0.5毫米的最短线性尺寸，优选最小直线尺寸为0.5至25，更优选为0.5至10毫米。 还提供了包含干可再水化食品的食品和用于制造干可再水化食品的方法。