Patent classifications
C12Y301/01003
Modified Triglyceride Including Omega-3 Fatty Acid Residue
Various embodiments disclosed relate to modified triglyceride including omega-3 fatty acid residue, structured fat blends including the same, food and fish feeds including the same, and methods of making any of the foregoing. A modified triglyceride includes an omega-3 fatty acid residue and a saturated fatty acid residue. A structured fat blend including the modified triglyceride can be a product of interesterification of a starting material triglyceride including an omega-3 fatty acid residue and a highly saturated triglyceride. When used in a fish feed, the modified triglyceride can experience less leakage in water than the starting material triglyceride including the omega-3 fatty acid residue.
ENZYME COMPOSITIONS WITH REDUCED VIRAL AND MICROBIAL CONTAMINATION
The present invention pertains to an enzyme preparation obtained from e-beam irradiated animal tissue, such as porcine pancreas. The present invention also pertains to methods for making such enzyme preparations, pharmaceutical compositions comprising such enzymes preparations, and methods for using such pharmaceutical compositions and enzyme preparations.
METHOD FOR PREPARING DIGLYCERIDE USING BUBBLE COLUMN REACTOR
Disclosed is a method for synthesizing diglyceride using a bubble column reactor. The method comprises the steps of: an immobilized enzyme is placed on the bearing mechanism of the bubble column reactor; a hot bath mechanism is actuated to heat the reactor body to 55-75° C.; glycerol, fatty acid and water are added into a feed chute, preheated to 55-75° C., and then transferred into the reactor body to initiate the reaction; a bubbling mechanism is actuated so that the inert gas is continuously blown into the reactor body via a sieve plate, forming boiling-like bubbles which promotes the mixing and hence to facilitate the reaction; after the reaction, the water bath mechanism and the bubbling mechanism are turned off, the heating and the inert gas circulation are stopped, a compacting mechanism is actuated, and the reaction mixture is settled and layered, thus obtaining an upper layer which is the crude glyceride layer, and a lower layer which is the glycerol layer; and the crude glyceride layer is subjected to two-stage molecular distillation so as to obtain high purity diglyceride.
NON-IONIC AMPHIPHILES AND METHODS OF MAKING THE SAME
Sugar-derived tetrol, non-ionic amphiphilic amine-esters are prepared facilely and efficaciously in a few steps. The process is initiated by the esterification of a sugar-derived tetrol with a fatty acid chloride, then, undergoing triflate esterification followed by nucleophilic displacement of the aforementioned hydrophilic amine. Each synthetic pathway is efficient and affords modest to high yields of target amphiphiles, which are valorized as practicable surfactant surrogates to petroleum incumbents.
RECOMBINANT COMPONENTS AND COMPOSITIONS FOR USE IN FOOD PRODUCTS
Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.
MICROORGANISM FOR PRODUCING DICARBOXYLIC ACID, AND METHOD FOR PRODUCING DICARBOXYLIC ACID USING SAME
The present invention relates to a Candida tropicalis cell line, which comprises a mutant gene, having improved tolerance for cytotoxicity of stromal cells, and a method for producing dicarboxylic acid using the Candida tropicalis cell line. The Candida tropicalis cell line for producing dicarboxylic acid developed according to the present invention has improved tolerance for existing stromal toxicity as well as significantly improved efficiency for producing dicarboxylic acid compared to existing cell lines, thus can be used in biological production of dicarboxylic acid and is expected to have high industrial utility.
POLYMER COMPOSED OF REPEAT UNITS HAVING A BIOLOGICALLY ACTIVE MOLECULE ATTACHED THERETO VIA A PH-SENSITIVE BOND
There is provided a polymer comprising: (i) a repeat unit derived from a compound of formula (I) (Formula (I)) wherein, R.sup.1 and R.sup.2 are each independently selected from OH, OR′, SH, SR′, NH.sub.2, NHR′ and NR′.sub.2; R′ is C.sub.1-20 hydrocarbyl; each n is independently 0 or an integer between 1 and 6; each m is independently 0 or an integer between 1 and 4, and preferably at least one m is 1; and q is an integer between 1 and 8; and; (ii) a biologically active molecule, wherein said biologically active molecule is covalently bonded to said repeat unit; as well as methods for preparing such polymers, particles comprising said polymers and uses of said polymers and particles including use in the treatment of disease.
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DEVICES AND METHODS FOR THE PREPARATION OF A NUTRITIONAL FORMULA
Exemplary embodiments of the disclosure may be drawn to a device having an inlet and a chamber. Immobilized lipase, immobilized protease, and immobilized amylase may be contained within the chamber. The device may also include an outlet, wherein a flow path extends from the inlet, through the chamber, and to the outlet.
Lysosomal acid lipase deficiency compositions and methods
Compositions and methods relating to potentially pathogenic mutations in the nucleotide sequence of a human LIPA gene. Some LIPA gene products have been discovered to be associated with reduced lysosomal acid lipase (LAL) activity.
Method of preparing a cake using phospholipase
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake.