Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Plant proteins – e.g. – derived from legumes – algae or...
Reexamination Certificate
2005-08-09
2005-08-09
Carlson, Karen Cochrane (Department: 1653)
Chemistry: natural resins or derivatives; peptides or proteins;
Proteins, i.e., more than 100 amino acid residues
Plant proteins, e.g., derived from legumes, algae or...
C530S350000, C424S185100
Reexamination Certificate
active
06927280
ABSTRACT:
The present invention is directed to a novel 2S cocoa albumin protein that has now been isolated, purified and identified from cocoa beans. The present invention is further directed to flavor precursors generated from the enzymatic hydrolysis of this novel protein and to use of the flavor precursors to form a cocoa flavor useful in making chocolate flavored compositions.
REFERENCES:
patent: WO 98/45458 (1998-10-01), None
Voigt, J. et al. Food Chemistry 49:173-180 (1994).
Galau et al., “Cotton Mat5-A (C164) Gene and Mat5-D cDNAs Encoding Methionine-Rich 2S Albumin Storage Proteins”, Plant Physiol. 99, 779-782 (1992).
Kochhar et al., “Isolation and Characterization of 2S Cocoa Seed Albumin Storage Polypeptide and the Corresponding cDNA”, J. Agric. Food Chem. 49, 4470-4477 (2001).
Yavuz et al., Expression of the major bean proteins fromTheobroma cacao(cocoa) in the yeastsHansenula polymorphaandSaccharomyces cerevisiae,Journal of Biotechnology 46, 43-54 (1996).
Hansen Carl Eric
Juillerat Marcel Alexandre
Kochhar Sunil
McCarthy James
Carlson Karen Cochrane
Desai Anand
Nestec S.A.
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