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11 rezultatus
Engineered potato virus A nuclear inclusion protein
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FIELD OF THE INVENTION
The present invention relates to potato virus NIa protease variants or fragments thereof, polynucleotides encoding them, and methods of making and using the foregoing.
BACKGROUND OF THE INVENTION
Considerable effort has been employed to engineer enzymes and other proteins to
Method for the elimination of Kunitz and Bowman-Birk trypsin inhibitors and carboxypeptidase inhibitor from potato proteins
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BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates generally to the removal of proteinase inhibitors from plant sources and, more specifically, to the removal of Kunitz and Bowman-Birk trypsin inhibitors and carboxypeptidase inhibitors from proteins extracted from potato
Virus resistant plants transformed with a PVY protease gene
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FIELD OF THE INVENTION
This invention is related to the genetic engineering of plants and to a means and method for conferring viral resistance to a plant using a gene encoding a potyvirus protease.
BACKGROUND OF THE INVENTION
Many agriculturally important crops are susceptible to infection by plant
Polynucleotides encoding engineered plant cysteine proteases and their uses
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FIELD OF THE INVENTION
The present invention relates to potato virus NIa protease variants or fragments thereof, polynucleotides encoding them, and methods of making and using the foregoing.
BACKGROUND OF THE INVENTION
Considerable effort has been employed to engineer enzymes and other proteins to
Method of treatment using Aspergillus oryzae protease
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BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention is directed to the use of an Aspergillus oryzae protease preparation as an anti-inflammatory agent useful in the treatment of various diseases and conditions.
2. Background of the Invention
Proteolytic enzymes have been used
Method for producing purple sweet potato juice and dried powder
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TECHNICAL FIELD
The present invention relates generally to food processing technology, more particularly, to method and process of producing purple sweet potato juice and dried powder using an enzyme complex of amylase, hemicellulase, pectinase, cellulase, glucoamylase, and
Protein gel formation
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BACKGROUND OF THE INVENTION
The invention is directed to a method of forming a gel, to heat treated native potato protease inhibitor isolate, to the use of said protease inhibitor isolate, and to a foodstuff comprising said gel or protease inhibitor isolate.
The undiluted juice from potato tuber is
Protein gel formation
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This application is the U.S. National Phase of, and Applicants claim priority from, International Application Number PCT/NL2007/050512 filed 25 Oct. 2007, European Patent Application No. 06077000.5 filed 10 Nov. 2006 and European Patent Application No. 07103954.9 filed 12 Mar. 2007, all of which are
Production of yogurt
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This application is the U.S. National Phase of, and Applicants claim priority from, International Patent Application Number PCT/NL2015/050324 filed 8 May 2015, which claims priority from EP 14167734.4 filed 9 May 2014, each of which is incorporated herein by reference.
BACKGROUND OF THE
Fermentation
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The invention is in the field of fermentation. Fermentation is a well-known technique for the production of substances using the metabolic activity of microorganisms. Fermentation has been used since ancient times to increase the usable lifetime of food products. This can be achieved by selecting
Proteins with increased levels of essential amino acids
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FIELD OF THE INVENTION
The present invention relates to the field of protein engineering wherein changing amino acid compositions effects improvements in the nutrition content of feed and food. Specifically, the present invention relates to methods of enhancing the nutritional content of animal feed
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