7 results about "Glucose oxidase" patented technology

The invention discloses a preparation method of a paper-based photocathode biosensor for detecting microRNA. A gold nano-particle layer is coated in a working area of a paper-based carbon working electrode; polyhedral cuprous oxide is electrodeposited and lots of silver sulfide quantum dots can be loaded, and a photoelectric sensitized structure is formed, so that the cathode photocurrent is increased substantially; and in the presence of the target microRNA, a double-strand-specific-nuclease-induced target cycle reaction and a cascaded stem-branch hybridization strand reaction are made to obtain a negatively charged dendritic DNA double-helix structure. After assembling of positively charged gold nanoparticles, a gold tree with the good glucose oxidase mimicking activity is formed, so that the glucose oxidation reaction is catalyzed, the dissolved oxygen of the electron acceptor is consumed, the cathode photocurrent signal is reduced, and sensitive detection of the microRNA is realized.

The invention relates to a quickly frozen steamed bun raw product and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented,pre-fermentation is required before steaming. The invention has the advantages that the traditional manual workshop production of the steamed bun is shifted to industrial production in an accelerating way, the product quality, the safety and the convenience are improved, the flavor loss caused by repetitive steaming is avoided and the energy is saved when compared with the steamed bun products quickly frozen after steaming.

The invention provides a solution for evaluating the glucose metabolism based on the sialology method and an evaluation method thereof. The solution comprises the following components: 60-150 mM of pH 7.6 Tris-HCl, 0.12-0.4% of blue chromogenic substances; 1200-2500 IU/L of glucose oxidase; 120-250 IU/L of horse radish peroxidase; and 600-1500 IU/L of antioxidant. The evaluation method comprises the steps of 1) collecting the saliva; 2) mixing the saliva with the above solution; 3) determining the level of glucose metabolism of an organism according to the color depth of the mixed solution of the saliva and the solution. According to the technical scheme of the invention, the level of glucose metabolism is evaluated by adopting the above solution that can change in color depth after reacting with the saliva. In this way, the inconvenience caused by the detection of the blood glucose can be solved. Meanwhile, the evaluation method is visual, convenient, fast, high in efficiency and high in accuracy. At the same time, the antioxidant is added into the above solution, so that the storage life of the solution is prolonged. Moreover, the waste is avoided and the cost is saved.

The invention discloses a method for improving the thermal stability of glucose oxidase, and belongs to the field of enzyme engineering. A fusion enzyme is obtained by fusing amphiphilic oligopeptideson the N end on the basis of the aspergillus-niger-sourced glucose oxidase. Compared with initial enzymes, the fusion glucose oxidase has the advantages that after the incubation for 30 min under thecondition of 60 DEG C, the residual enzyme activity is 3.8 times of the initial enzyme activity; the thermal stability of the fusion enzyme is obviously improved. By using the method, the thermal stability of glucose oxidase is effectively improved.

The invention discloses a goldfish feed additive, which is prepared from the following components in parts by weight: 24 parts of radix platycodi, 53 parts of semen cuscutae, 25 parts of herba houttuyniae, 31 parts of methionine, 24 parts of sodium butyrate, 44 parts of cysteamine, 31 parts of verbena, 24 parts of glucose oxidase, 35 parts of robenidine, 25 parts of citric acid, 27 parts of tamarind fruit and 24 parts of olaquindox. Therefore, rich nutrition substances are provided, the additive is added into feed to be favorable for poultries to absorb, the absorption rate of the feed is improved, and the palatability of the feed is improved.

The invention discloses toothpaste for preventing halitosis. The toothpaste for preventing the halitosis is prepared from the following raw materials in parts by weight: 15 to 17 parts of blue vitriol, 13 to 18 parts of amino acetic acid, 9 to 14 parts of aluminium hydroxide, 1 to 3 parts of glycerol, 3 to 5 parts of glucose oxidase, 5 to 15 parts of herba menthae, 10 to 20 parts of herba lophatheri, 5 to 15 parts of herba plantaginis, 15 to 25 parts of bulbus fritillariae cirrhosae, 5 to 15 parts of herba gynostemmatis pentaphylli, 15 to 25 parts of radix notoginseng, 15 to 25 parts of radixet caulis mahoniae and 5 to 8 parts of silica. The toothpaste has bactericidal and bacteriostatic effects, so as to achieve the purposes of preventing and treating the halitosis, and further, an oralcavity is refreshing after use.