Patents by Inventor Cheruppanpullil Radha

Cheruppanpullil Radha has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Process for the preparation of protein hydrolysate from legumes
    Patent number: 7112424
    Abstract: The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing an aqueous slurry of defatted soy flour having 6–12% w/v of solid content, hydrolyzing the slurry using fungal protease at pH 7–8 and temperature 43±5° C. to get 20–40% degree of hydrolysis (DH), further hydrolyzing using papain at a temperature of 53±5° C. under stirring till completion of hydrolysis to 30–45% DH, inactivating residual enzyme in a known manner, and separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.
    Type: Grant
    Filed: March 19, 2001
    Date of Patent: September 26, 2006
    Assignee: Council of Scientific and Industrial Research
    Inventors: Appu Rao Gopala Rao Appu Rao, Karadka Govindaraju, Ramaswamy Harendranath, Johny Joseph, Vishweshwariah Prakash, Cheruppanpullil Radha, Mysore Cheeluvaraya Shamanthaka Sastry, Sridevi Annapurna Singh
  • Process for the preparation of protein hydrolysate from legumes
    Publication number: 20060193930
    Abstract: The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43±5° C. to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53±5° C. under stirring till completion of hydrolysis to 30-45% DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.
    Type: Application
    Filed: April 25, 2006
    Publication date: August 31, 2006
    Inventors: Appu Rao Gopala Rao Rao, Karadka Govindaraju, Ramaswamy Harendranath, Johny Joseph, Vishweshwariah Prakash, Cheruppanpullil Radha, Mysore Cheeluvaraya Sastry, Sridevi Singh
  • Process for the preparation of high arginine peptides
    Patent number: 7091001
    Abstract: A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17–20%.
    Type: Grant
    Filed: July 30, 2004
    Date of Patent: August 15, 2006
    Assignee: Council of Scientific & Industrial Research
    Inventors: Cheruppanpullil Radha, Karadka Govindaraju, Thirumakudalu Chikkaraja Sindhu Kanya, Purnima Kaul Tiku, Sridevi Annapurna Singh, Lalitha Ramakrishna Gowda, Bhagya Swamylingappa, Appu Rao Gopala Rao Appu Rao, Vishveshwariah Prakash, Pallavur Rajagopalan Ramasarma
  • Process for the preparation of high arginine peptides
    Publication number: 20060024777
    Abstract: A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17-20%.
    Type: Application
    Filed: July 30, 2004
    Publication date: February 2, 2006
    Applicant: COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH
    Inventors: Cheruppanpullil Radha, Karadka Govindaraju, Thirumakudalu Sindhu Kanya, Purnima Tiku, Sridevi Singh, Lalitha Gowda, Bhagya Swamylingappa, Appu Rao Rao, Vishveshwariah Prakash, Pallavur Ramasarma
  • Process for the preparation of protein hydrolysate from legumes
    Publication number: 20020132287
    Abstract: The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43±5° C. to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53±5° C. under stirring till completion of hydrolysis to 30-45% DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.
    Type: Application
    Filed: March 19, 2001
    Publication date: September 19, 2002
    Inventors: Appu Rao Gopala Rao Appu Rao, Karadka Govindaraju, Ramaswamy Harendranath, Johny Joseph, Vishweshwariah Prakash, Cheruppanpullil Radha, Mysore Cheeluvaraya Shamanthaka Sastry, Sridevi Annapurna Singh