Abstract: A recombinant nucleic acid encoding a fusion protein wherein the recombinant nucleic acid comprises a nucleic acid encoding a keratinase fused to a nucleic acid encoding a first member of a specific binding pair is described. An immobilized keratinase comprising a fusion protein and a solid support is also described. A method of digesting substrates such as keratin (e.g., feather) or protein (e.g., casein) is also described herein.

Abstract: The present invention provides compositions comprising complexes of &bgr;-lactoglobulin with particular lipophilic nutrients, in particular vitamin E and vitamin K1. Preferably, bioselective absorption is employed to isolate &bgr;-Lg for use as a carrier protein. Also provided are food compositions and topical compositions comprising complexes of &bgr;-lactoglobulin and a lipophilic nutrient.

Abstract: A method of cleaning contaminants from a contact lens is disclosed. The method comprises the steps of positioning a contact lens and an adsorbent so that the adsorbent is disposed between the contact lens and an electric current source, immersing the contact lens, the adsorbent, and the current source in a saline solution, then applying an electric current from the current source through the adsorbent and the contact lens so that contaminants carried by the contact lens migrate to the adsorbent. Additionally, a disposable, arcuate-shaped adsorbent article conformable to and matable with the convex and concave surfaces of the contact lens is also disclosed.

Abstract: A method for detecting the presence of antibiotics in milk which comprises the steps of: (a) contacting a solid matrix having attached thereto a purified immobilized antibody with a volume of milk and an enzyme-labeled antibiotic, said antibody being specific to said antibiotic; (b) separating the matrix from the milk and rinsing the matrix with water to remove excess milk and enzyme-labeled antibiotic; (c) contacting the rinsed matrix with a substrate, said substrate in the presence of said enzyme-labeled antibiotic exhibiting a color change the amount of which is quantitatively related to the amount of enzyme-labeled antibiotic; and (d) measuring the amount of antibiotic present in said milk by comparing the color change in said substrate with a standard.

Abstract: A method for the reversible immobilization of proteins through covalent attachment to inorganic oxide surfaces, such as glass or silica, via thioester containing coupling chains. Resulting succinamidopropyl-surfaces are converted into the acyl derivative using anhydrous thionyl chloride, and then treated with either 3-mercaptopropionic acid or mercaptoacetic acid. Thus derivatized, the material is dried, and can be stored for extended periods of time without detectable loss of reactivity with proteins. Immobilization of proteins can be readily achieved simply by suspending the derivatized material in buffer (pH=5 to 8) and recycling the protein solution through the material. Following immobilization, protein molecules can be released from the surface by cleavage of the coupling chains at the thioester linkage through treatment with hydroxylamine.

Abstract: Sulfhydryl oxidase is isolated in substantially purified form by precipitating from whey a crude impure fraction of sulfhydryl oxidase, dissolving the crude sulfhydryl oxidase in a dilute neutral buffer solution, equilibrating to allow for dissociation of the dissolved sulfhydryl oxidase, separating the equilibrated sulfhydryl oxidase from molecularly larger materials, concentrating the resultant separated sulfhydryl oxidase and separating the concentrated sulfhydryl oxidase from molecularly smaller materials to isolate a substantially purified sulfhydryl oxidase enzyme having a specific activity at least about fifty times greater than the crude enzyme and about 3000 times greater than that in skim milk. The enzyme may be immobilized, for example, by attaching it to an inert support. Activity of the immobilized enzyme may be regenerated by treatment with an aqueous solution of ferrous ions.

Abstract: Milk having "cooked" flavor produced by heat treatment, such as ultra-high-temperature processing, is contacted with immobilized sulfhydryl oxidase to remove the "cooked" flavor.