The technical field of enzyme immobilization, and particularly, an organic-inorganic hybrid nanoflower and a preparation method thereof. The organic-inorganic hybrid nanoflower is a flower-like immobilized enzyme formed by self-assembly of a layered rare earth compound as an inorganic carrier and a biological enzyme as an organic component. The layered rare earth compound is Ln.sub.2(OH).sub.5NO.sub.3.Math.nH.sub.2O, where Ln is one or more of La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, or Y, and n=1.1-2.5. The biological enzyme is one or more of α-amylase, horseradish peroxidase, or laccase. A layered rare earth compound is used as the inorganic carrier for the organic biological enzyme to form the flower-like immobilized enzyme. The immobilized enzyme has better stability and higher catalytic performance when compared with a free enzyme.

The present invention relates to a method of preparing a composition comprising ferulic acid. An aspect of the invention is a composition comprising hydrolysed wheat bran for use in the treatment or prevention of metabolic disease.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

Disclosed are compositions and methods relating to maltopentaose/maltohexaose-forming α-amylases. The variant α-amylases are useful, for example, for starch liquefaction and saccharification, for cleaning starchy stains in laundry, dishwashing, and other applications, for textile processing (e.g., desizing), in animal feed for improving digestibility, and for baking and brewing.

This document relates to methods and materials for detecting premalignant and malignant neoplasms. For example, methods and materials for determining whether or not a stool sample from a mammal contains nucleic acid markers or polypeptide markers of a neoplasm are provided.

Disclosed herein include methods of reducing the viscosity of a starch slurry during starch processing by the addition of one or more surfactants and one or more amylases. In some embodiments, the unexpected reduction in slurry viscosity results in a surprising increase in corn oil recovery, reduction in residual starch, and increased fermentation rate.

The present invention relates to processes of recovering oil after liquefaction and/or from thin stillage and/or syrup/evaporated centrate from a fermentation product production process by adding a thermostable protease to the whole stillage, thin stillage and/or syrup.

The present invention relates to processes for producing fermentation products from starch-containing material, wherein a thermostable alpha-amylase and optionally a thermostable protease are present and/or added during liquefaction. The invention also relates to a composition suitable for use in a process of the invention.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

Various examples according to the present disclosure provide a fermentation method. The fermentation method includes producing at least about 10 g/L of a bioproduct and one or more heterologous polypeptides by fermenting a medium using an engineered microorganism. About 2 wt % to about 100 wt % of the one or more heterologous polypeptides are encapsulated intercellularly in the engineered microorganism. The method further includes isolating the engineered microorganism including the encapsulated one or more heterologous polypeptides. About 50 wt % to about 100 wt % of the one or more heterologous polypeptides retain functionality following isolation of the engineered microorganism.