538 results about "Ribonucleotide synthesis" patented technology

Method for synthesis, one-pot deprotection, and purification of molecules comprising one or more ribonucleotides.

Methods are provided for amplification of a nucleic acid sequence. The method use RNA/DNA chimeric oligonucleotides as primers. The primers have RNA residues scattered along their length and no two ribonucleotides in the prime are adjacent to one another. The methods are useful for reducing non-specific amplification products, such as primer dimers. The invention also provides kits comprising RNA/DNA chimeric oligonucleotide primers for practicing the amplification methods.

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

The invention discloses cathelicidin-BF and a gene and application thereof, which belong to the field of biomedicine. The cathelicidin-BF is straight chain polypeptide and contains thirty amino acid residues, the molecular weight is 3,637.54Da, and the isoelectric point is 11.79. The complete sequence of the cathelicidin-BF is lysine-phenyl alanine-phenyl alanine-arginine-lysine-leucine- lysine-lysine-serine-valine-lysine-lysine-arginine-lactamine-lysine-glutamic acid-phenyl alanine- phenyl alanine-lysine-lysine-proline-arginine-valine-isoleucine-glycin-valine-serine-isoleucine- praline-phenyl alanine. The gene for encoding the cathelicidin-BF consists of 750 ribonucleotides, wherein 484th to 573rd ribonucleotides are used for encoding a mature peptide part. The cathelicidin-BF has small molecular weight, strong sterilization effect, and quick action time, and has quite strong killing function to a plurality of kinds of clinical drug-fast bacteria. In addition, the cathelicidin-BF also has the advantages of broad-spectrum antibiotics, salt independence and so on.

Methods for identifying ribonucleotide sequences, in vitro, using the ribosome-mediated translation, are provided.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

Point-of-care binding assays include at least one target nucleic acid binding in a multiplex structure with at least one sequence in a partner nucleic acid associated with a label, due to complementary base pairings between at least one sequence in the target nucleic acid and at least one sequence in the partner nucleic acid. The assays overcome the inherent deficiencies of antibody-protein antigen assays. In a preferred embodiment, color tagged nucleic acid sequences are used to bind a complementary target nucleic acid. The tagged nucleic acid sequences are preferably made from deoxyribonucleotides, ribonucleotides, or peptide nucleotides.

The invention mainly relates to detection of poultry-derived component, which mainly relates to detection of poultry-derived component by using PCR-mtDNA. A specific PCR-mtDNA amplification primers for detecting poultry-derived component is characterized by compring a upstream ribonucleotide with length of 18bp, a downstream ribonucleotide with length of 19bp, and the sequence of the upstream primer PF(18bp) is 5'-AGAACTACGAGCACAAAC-3', and the sequence of the downstream primer PR(19bp) is 5'-GCTATACCTTGACCTGTCT-3'. The detection of poultry-derived component by using PCR-mtDNA has the advantages that: the method is an accurate, rapid and reliable identification method and technology of poultry-derived component, and has the important practical significance of effective resistance on propagation and spread of bird flu and other poultry diseases. The research utilizes aseptic ultrapure water to dilute DNA template of poultry to cause the concentration to decrease to 12ng per Mul, 1.2 ng per Mul, 120 pg per Mul, 12 pg per Mul, 1.2 pg per Mul, 120 fg per Mul, 12 fg per Mul and 1.2 fg per Mul, and carries out PCR amplification. Known from the electrophoresis result of PCR product, the minimum concentration which can be detected is 120 pg per Mul, so the sensitivity of the primer is 120 pg per Mul.

The invention discloses a seasoning processing technique for spicy capsaicin, comprising the following steps of: soaking: soaking textured soybean protein by cold water, wherein the temperature of cold water is 10-15 DEG C and the soaking time is 4-6hours; dehydrating: dehydrating the soaked textured soybean protein till the water content is 45-50%, wherein the dehydration mode is natural drying dehydration or mechanical centrifugal dehydration; frying: slicing the hydrated textured soybean protein to obtain original capsaicin, and frying by a continuous automatic fryer, wherein the frying temperature is controlled at 145-170 DEG C, and the frying time is 70s; blending: adding seasoning in the fried capsaicin and blending. By strictly controlling the technical parameters of the seasoning processing technique, the produced product is even in color and luster, good in taste, more delicious after seasoning of a special formula is added, and is safe and healthy to eat, and only a food additive disodium 5'-ribonucleotide is added.

The invention discloses a seasoning powder with natural strong mushroom flavor and a preparation method thereof. The method comprises the steps of using Agaricus bisporus precooked water or extract, condensing, adding a certain amount of monosaccharide, adjusting the pH to be 6-7, and performing the Maillard reaction at 65-75 DEG C for more than 6 hours to obtain a concentrated solution with the natural strong mushroom flavor, then adding maltodextrin, dissolving the maltodextrin completely, performing spray drying to obtain concentrated mushroom powder, and finally, mixing the concentrated mushroom powder, common salt, sodium glutamate, sucrose, flavor-development disodium ribonucleotide, supercritical CO2 extract of spice, calcium phosphate and starch-maltodextrin mixture, adequately agitating until above materials are mixed uniformly, granulating and drying to prepare the seasoning powder with natural strong mushroom flavor.

The invention discloses crispy black rice and a method. The crispy black rice comprises the following components in weight portion: 25-35 portions of black rice, 55-65 portions of corn meal, 0-10 portions of soybean and 3-5 portions of seasoning, wherein the seasoning comprises the following components in weight portion: 1.2-1.4 portions of hot pepper, 1.1-1.3 portions of salt, 2-3 potions of white sugar, 0.2-0.3 portion of monosodium glutamate, 0.01-0.03 portion of disodium 5'-ribonucleotide, 0.05-0.55 portion of cumin powder, 0.1-0.2 potion of Chinese prickly ash, 0.1-0.2 portion of white pepper, 0.5-0.55 portion of maltodextrin and 0.04-0.08 portion of aniseed. The method comprises the following steps: soaking, cleaning, steaming, cooking and pulverizing the black rice and the soybean, then stirring with the corn meal, molding, cutting into pieces; frying by oil, cooking, and mixing with seasoning to obtain a finished product. The crispy black rice has high nutritive value and unique taste, and is crispy; and the preparation method is simple and convenient to operate.

The invention discloses a method for brewing composite selenium-enriched mushroom nutritious soy sauce. The method takes mushroom leftovers to partly replace soybean cakes for making starters and hydrolyzes the other part of the mushroom leftovers through proteinase; then the hydrolysate solution and the starters are mixed round and are fermented so that the rich protein, amino acid, flavor developing ribonucleotide, mushroom amylase and vitamins can thoroughly enter the soy sauce mash; and active slenium ferment rich in organic selenium is added into the soy sauce mash in the post-maturation process. A small amount of aroma-enhancing substances like ethanol and ester are produced during the fermentation process and the slenium ferment is totally autolyzed in the soy sauce mash. In this way, characteristic high-quality soy sauce can be prepared, which is rich in biologic selenium, amino acid, ribonucleotide, mushroom amylase and microelements and has the unique flavor of mushroom. Meanwhile, the method is good for recovering mushroom leftovers, thus reducing environment pollution and saving a large amount of soybean material.

The invention provides novel dye-labeled ribonucleotide analogs and methods for synthesizing those analogs. The compounds of the invention are especially useful for DNA sequencing by the polymerase chain reaction.