Recombinant oleosins from cacao and their use as flavoring...

Details Recombinant oleosins from cacao and their use as flavoring... Recombinant oleosins from cacao and their use as flavoring...

2006-10-24

2006-10-24

Mehta, Ashwin (Department: 1638)

Multicellular living organisms and unmodified parts thereof and

Method of introducing a polynucleotide molecule into or...

C435S468000, C435S320100, C435S419000, C435S069100, C536S023400, C536S023600, C530S370000

Reexamination Certificate

active

07126042

ABSTRACT:
The present invention pertains to recombinant genes coding for oleosin proteins incacaoand to polypeptides encoded by said genes. In particular, the present invention relates to the use of such genes and gene products for the manufacture of emulsifiers, encapsulating agents, and flavor components useful in the food, pharmaceutical, and cosmetic industries.

REFERENCES:
patent: WO 96/38472 (1996-05-01), None
Hughes et al. article entitled “Cotton (Gossypium hirsutum) MatP6 and MatP7 Oleosin Genes”Plant Physiol.(1993) 101: 697-698.
Voigt et al. article entitled “In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase”Food Chemistry49 (1994) 173-180.
Voigt et al. article entitled “Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds”Food Chemistry50 (1994) 177-184.
Huang article entitled “Oil Bodies and Oleosins in Seeds”Annu. Rev. Plant Physiol. Plant Mol. Biol.1992, 43:177-200.
Leprince et al. article entitled “Oleosins prevent oil-body coalescence during seed imbibition as suggested by a low-temperature scanning electron microscope study of desiccation-tolerant and -sensitive oilseeds”Planta(1998) 204:109-119.

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