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5198355 Purification of glycosaminoglycan degrading enzymes with a sulfated polysaccharide
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P A T E N T ABSTRACTS
5198568 COMPOUNDS USEFUL IN ENZYMATIC RESOLUTION SYSTEMS AND THEIR PREPARATION Charles M Zepp, Stephen A Wald, David R Dodds, Tokyo, assigned to Sepracor Inc This invention relates to novel compositions of matter which are esters with enhanced water solubility, for use in aqueous enzymatic resolution reactions of racemic mixtures of these esters for producing the separate chiral isomers of the racemic mixture. The invention also relates to novel methods for preparing these esters. The importance of the production of the separate chiral isomers of the racemic mixtures resides in the isolation of the isomers which frequently have different biological activities. Of particular significance regarding the water soluble esters of this invention is that they are derivatized with groups which enhance their aqueous solubility and their reactivity with enzymatic resolving methods which are mediated in an aqueous environment.
5200215 ENZYME TREATED LOW MOISTURE CONTENT COMESTIBLE PRODUCTS Louis Slade, Harr Levine, Stuar Craig, Henry Arciszewski, Susan Saunders, Tokyo, assigned to Nabisco Inc Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or disaccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and bi-
seuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions. The enzyme compositions which are used are preferably substantially completely free of proteases and amylases so as to avoid reducing the functionality of proteins and starch, respectively. The comestible products have a moisture content of less than about 20 percent by weight. Hemicellulose hydrolyzates may also be produced for incorporation into comestibles.
5200217 ENZYME INFUSION PROCESS FOR PREPARING WHOLE PEELED CITRUS FRUIT Robert S Elliott, Julia C Tinibel assigned to Sunkist Growers Inc A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial temperature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit. Chilling the fruit before infusing the pectinase enzyme allows the core of the fruit to reach a temperature low enough to insure that the pectinase enzyme retains its full effectiveness only in the region of the peel and not at the membrane connecting together the segments of the fruit. This insures that the segments remain connected together, to provide peeled whole fruit.
5200270 CARRIER FOR A BIOLOGICALLY ACTIVE COMPONENT FOR IMMUNOASSAY OR ENZYMATIC REACTION Hiroshi Ishida, Yuji Higo, Masuo Inoue, Tokyo, assigned to Toyo Soda Manufacturing Co Ltd
P A T E N T ABSTRACTS
5198568 COMPOUNDS USEFUL IN ENZYMATIC RESOLUTION SYSTEMS AND THEIR PREPARATION Charles M Zepp, Stephen A Wald, David R Dodds, Tokyo, assigned to Sepracor Inc This invention relates to novel compositions of matter which are esters with enhanced water solubility, for use in aqueous enzymatic resolution reactions of racemic mixtures of these esters for producing the separate chiral isomers of the racemic mixture. The invention also relates to novel methods for preparing these esters. The importance of the production of the separate chiral isomers of the racemic mixtures resides in the isolation of the isomers which frequently have different biological activities. Of particular significance regarding the water soluble esters of this invention is that they are derivatized with groups which enhance their aqueous solubility and their reactivity with enzymatic resolving methods which are mediated in an aqueous environment.
5200215 ENZYME TREATED LOW MOISTURE CONTENT COMESTIBLE PRODUCTS Louis Slade, Harr Levine, Stuar Craig, Henry Arciszewski, Susan Saunders, Tokyo, assigned to Nabisco Inc Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or disaccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and bi-
seuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions. The enzyme compositions which are used are preferably substantially completely free of proteases and amylases so as to avoid reducing the functionality of proteins and starch, respectively. The comestible products have a moisture content of less than about 20 percent by weight. Hemicellulose hydrolyzates may also be produced for incorporation into comestibles.
5200217 ENZYME INFUSION PROCESS FOR PREPARING WHOLE PEELED CITRUS FRUIT Robert S Elliott, Julia C Tinibel assigned to Sunkist Growers Inc A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial temperature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit. Chilling the fruit before infusing the pectinase enzyme allows the core of the fruit to reach a temperature low enough to insure that the pectinase enzyme retains its full effectiveness only in the region of the peel and not at the membrane connecting together the segments of the fruit. This insures that the segments remain connected together, to provide peeled whole fruit.
5200270 CARRIER FOR A BIOLOGICALLY ACTIVE COMPONENT FOR IMMUNOASSAY OR ENZYMATIC REACTION Hiroshi Ishida, Yuji Higo, Masuo Inoue, Tokyo, assigned to Toyo Soda Manufacturing Co Ltd