亞洲知識產權資訊網為知識產權業界提供一個一站式網上交易平台，協助業界發掘知識產權貿易商機，並與環球知識產權業界建立聯繫。無論你是知識產權擁有者正在出售您的知識產權，或是製造商需要購買技術以提高操作效能，又或是知識產權配套服務供應商，你將會從本網站發掘到有用的知識產權貿易資訊。

返回搜索結果

Rapid Assay And Detection Of Carbohydrates In Samples Using MolecularMarkers

技術應用: The assay has several likely applications with regard to carrageenan probes. Commercially-ownedcarrageenan farms and the processors which buy the raw seaweed from farmers may use the method totest the quality of plants. Fast-growing clones do not necessarily produce carrageenan of good quality.When correlated with commercial quality specifications, the method will allow rapid evaluation of seaweedquality and could help to stabilize source quality. Since only a small piece of a plant is needed to test, themethod can also contribute to Food industry which uses carrageenan as an additive can have several applications for the method. Forexample, a major fast food chain recently introduced a lower fat, lower cholesterol hamburger patty thathas replaced the fat in the meat with water and carrageenan as additive for gelling and texture. This assaycan be used to evaluate batch consistency from suppliers and to monitor levels in food product batches. Inaddition, there is considerable interest in testing the types and levels of carbohydrate additives incompetitors' products

*Abstract: This Invention employs monoclonal antibodies and direct gelling probes as molecular markers specific for gelling and nongelling parts of plant and bacterial carbohydrates.
This invention describes a rapid assay which can detect these carbohydrates and analyze their composition in very small samples. The sample, such as ice cream or hamburger, is blotted onto a membrane, reacted with the molecular marker and then visualized with a marker detection system. Multiple samples can be analyzed rapidly and efficiently using this method.
Gelling probes have been tested for several carbohydrates: alginate, pectate, carrageenan and agarose. These probes consist of short gelling subunits conjugated to markers. The direct gelling probes bind to the homologous carbohydrate in the sample on the blot only in the presence of the appropriate gelling ion or after a specific thermal change, depending on the specific carbohydrate system. The direct gelling probes can be identified on the filter paper similar to DNA probes.

*Principal Investigation: Name: Alexander Karu
Department:

Name: WATSON M. LAETSCH
Department:

Name: VALERIE VREELAND
Department:

Name: EARL ZABLACKIS
Department:

欲了解更多信息，請點擊這裡