Title:
NOVEL ENZYMATIC-TYPE TIME-TEMPERATURE INTEGRATOR USING A LACCASE
Document Type and Number:
WIPO Patent Application WO/2013/032308
Kind Code:
A3
Abstract:
The present invention relates to an enzymatic-type time-temperature integrator (TTI) using a laccase, and to a method for sensing food freshness using the integrator. The enzymatic-type time-temperature integrator using a laccase according to the present invention has various activating energies according to substrates thereof, and can be valuably used as an eco-friendly TTI having a simple reaction mechanism in various food-product fields, e.g. food product delivery, distribution management, and sterilization processes.
Inventors:
KIM KEE HYUK (KR)
LEE SEUNG JU (KR)
LEE SEUNG JU (KR)
Application Number:
PCT/KR2012/007041
Publication Date:
May 02, 2013
Filing Date:
September 03, 2012
Export Citation:
Assignee:
UNIV DONGGUK IND ACAD COOP (KR)
KIM KEE HYUK (KR)
LEE SEUNG JU (KR)
KIM KEE HYUK (KR)
LEE SEUNG JU (KR)
International Classes:
G01N31/22; B65D81/00; G01N21/77
Domestic Patent References:
| WO1998021120A1 | 1998-05-22 |
Foreign References:
| US20070059837A1 | 2007-03-15 |
Other References:
SEBOLELO, M.-P. ET AL.: "The Use of Laccase Based Time Temperature Integrator During Microwave Heating of an Egg Model", CSIR BIOSCIENCE AGROPROCESSING TECHNOLOGY., 7 May 2007 (2007-05-07)
JUNG YOUNG, LEE ET AL.: "Kinetic modeling for predicting the qualities of beef and color of enzyme time-temperature integrator during storage.", FOOD ENGINEERING PROGRESS, vol. 14, no. 3, August 2010 (2010-08-01), pages 229 - 234
JUNG YOUNG, LEE ET AL.: "Kinetic modeling for predicting the qualities of beef and color of enzyme time-temperature integrator during storage.", FOOD ENGINEERING PROGRESS, vol. 14, no. 3, August 2010 (2010-08-01), pages 229 - 234
Attorney, Agent or Firm:
KIM, Soon Woong (197-22 Guro-dong Guro-gu, Seoul 152-766, KR)
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Claims: