Abstract: Retardation of bread staling and avoidance of gummy mouthfeel by incorporation of 0.25-5 SKB units/100 grams of cereal or bacterial alpha-amylase and 10-50 PUN of a pullulanase per 100 grams of flour in the dough.

Abstract: A sulfhydryl oxidase from Aspergillus sojae, having a unit activity of about 2000 units per gm of protein enzyme preparation and essentially free from interfering activities.

Abstract: Enzymatic hydrolysis of soy protein with microbial rennet to DH 0.25-2.5% to produce an egg white substitute. The soluble hydrolysate produced by treatment with Mucor miehei proteinase exhibits superior organoleptic properties.

Abstract: A metabolic conversion of L-galactonic acid into 2-Keto-L-galactonic acid by cultivating a microorganism in the presence of an L-galactonate. This reaction is an important step in synthesis of Vitamin C from substances that can be obtained from pectin.

Abstract: A composition for cleaning of dairy equipment comprising detergent, a mixture of sodium carbonate and sodium bicarbonate in a ratio of 1:5 to 3:1, and as from 1 to 100% w/w of the carbonates, an alkaline proteinase based upon a proteolytic activity of 1.5 Anson units per gram. Less proteinase may be employed but cleaning efficiency decreases substantially when the enzyme content is less than about 1%.A dairy cleaning solution containing the composition as 0.1-0.5% w/v in water exhibits pH 8.5-11. In hard water areas sodium tripoly phosphate may be included in the composition, being up to 0.125% w/v in the dairy cleaning solution. The carbonate content of the cleaning solution is from 0.05-0.25% w/v.The method involves passing a solution at about pH 8.5-11 of the composition through the dairy equipment at a solution temperature of ambient to 55.degree. C.

Abstract: An enzymatic intralenticular cataract treatment for removal of nuclear cortical and subcapsular regions of the cataractous lens through enzymatic digestion thereof which comprises introduction of a concentrated solution of a trypsin enzyme into the nuclear and cortical regions of a cataractous lens, and after enzymatic digestion removing the liquefied cataractous material. The procedure allows subsequent removal of the nuclear, cortical and subcapsular portions of a cataractous lens through a very tiny incision in the eye and lens capsule, leaving all other structures within the eye intact. Bovine and porcine trypsins are preferred.