发明名称 |
Genetically purified gellan gum |
摘要 |
Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing.
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申请公布号 |
US2006003051(A1) |
申请公布日期 |
2006.01.05 |
申请号 |
US20050156953 |
申请日期 |
2005.06.20 |
申请人 |
CLEARY JOSEPH M;COLEMAN RUSSELL J;HARDING NANCY E;PATEL YAMINI N |
发明人 |
CLEARY JOSEPH M.;COLEMAN RUSSELL J.;HARDING NANCY E.;PATEL YAMINI N. |
分类号 |
A23C9/12;C07G99/00 |
主分类号 |
A23C9/12 |
代理机构 |
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地址 |
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