A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/328 (2006.01) A23B 4/027 (2006.01)
Patent
CA 2624301
The processing of ovulated, mature eggs, which may be obtained naturally without killing the animal, has had unsatisfactory results up to this point, because the ovulated eggs usually burst. In the method according to the present invention, after the natural harvesting, the ovulated eggs are treated exogenously using at least one signal transduction molecule also naturally occurring in the egg cell, such as hydrogen peroxide and/or calcium chloride. Ovoperoxidase is thus activated, which causes formation and hardening of an extracellular egg membrane. An absolutely harmless treatment possibility, which is unobjectionable in food law, for hardening the ovulated eggs has been found by the treatment of the ovulated eggs using a molecule also naturally occurring in the egg cell, which is otherwise formed in the normal cell metabolism for avoiding polyspermia. The degree of hardening is adjustable through the treatment time. The hardened eggs, whose artificial hardening may be detected under the electron microscope by a special structure, may be preserved and stored better, because the method additionally has a bactericidal effect and avoids tyrosine crystallization.
Après la récolte naturelle, les oeufs ovulés sont soumis à un traitement exogène avec au moins une molécule de transduction de signaux apparaissant naturellement dans l'ovule, par exemple, du peroxyde d'hydrogène et/ou chlorure de calcium. Cela permet d'activer l'ovopéroxydase qui entraîne la formation et le durcissement d'une membrane d'oeuf extracellulaire. Le traitement des oeufs ovulés par une molécule d'apparition également naturelle dans l'ovule et qui sinon est constituée dans le métabolisme normal pour empêcher la polyspermie, a permis de trouver une possibilité de traitement destinée au durcissement des oeufs ovulés parfaitement inoffensif et admissible en droit alimentaire. Le degré de dureté est réglable par la durée du traitement. Les oeufs durcis dont le durcissement artificiel peut être identifié par une construction spéciale sous un microscope électronique, sont mieux conservés et stockés car le procédé a également une action bactéricide et empêche une efflorescence de tyrosine.
Smart & Biggar
Stiftung Alfred-Wegener-Institut Fuer Polar-Und Meeresforschung
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