Abstract: The present invention relates to cyclic amino acid molecules, in particular 1,3,4-oxadiazole containing macrocyclic peptides, and a process to produce the same. The process involves the macrocyclization of amino acids or linear peptides. Specifically, the process comprises reacting an amino acid molecule with an isocyano-iminophosphorane and an aldehyde or a ketone.

Abstract: The present invention relates to cyclic amino acid molecules, in particular 1,3,4-oxadiazole containing macrocyclic peptides, and a process to produce the same. The process involves the macrocyclization of amino acids or linear peptides. Specifically, the process comprises reacting an amino acid molecule with an isocyano-iminophosphorane and an aldehyde or a ketone.

Abstract: Methods and compositions are provided for covalently linking a chemical species to a recombinant or synthetic polypeptide. The methods involve the reaction of a thioester-comprising polypeptide with a reagent comprising a reactive amino-thiol group connected to the chemical species which is to be covalently linked to the polypeptide, via a linker. Such chemical species can be a functional group, a label or tag molecule, a biological molecule, a ligand, or a solid support. Efficient and catalyst-free methods for C-terminal protein labeling are also provided. The methods expand current capabilities in the area of protein functionalization, providing useful and complementary tools for the isolation, detection, characterization, and analysis of proteins in a variety of in vitro and in vivo applications.

Abstract: Methods and compositions are provided for covalently linking a chemical species to a recombinant or synthetic polypeptide. The methods involve the reaction of a thioester-comprising polypeptide with a reagent comprising a reactive amino-thiol group connected to the chemical species which is to be covalently linked to the polypeptide, via a linker. Such chemical species can be a functional group, a label or tag molecule, a biological molecule, a ligand, or a solid support. Efficient and catalyst-free methods for C-terminal protein labeling are also provided. The methods expand current capabilities in the area of protein functionalization, providing useful and complementary tools for the isolation, detection, characterization, and analysis of proteins in a variety of in vitro and in vivo applications.

Abstract: Methods and compositions are provided for covalently linking a chemical species to a recombinant or synthetic polypeptide. The methods involve the reaction of a thioester-comprising polypeptide with a reagent comprising a reactive amino-thiol group connected to the chemical species which is to be covalently linked to the polypeptide, via a linker. Such chemical species can be a functional group, a label or tag molecule, a biological molecule, a ligand, or a solid support. Efficient and catalyst-free methods for C-terminal protein labeling are also provided. The methods expand current capabilities in the area of protein functionalization, providing useful and complementary tools for the isolation, detection, characterization, and analysis of proteins in a variety of in vitro and in vivo applications.

Abstract: Methods and compositions are provided that utilize synthetic molecules and genetically encoded polypeptides to generate macrocyclic peptide-containing molecules with a hybrid peptidic/non-peptidic backbone. Also provided are nucleic acid molecules, polypeptides, and methods for generating libraries of macrocyclic peptide-containing molecules with a hybrid peptidic/non-peptidic backbone. These methods can be used to increase the structural diversity of ligand libraries as well as facilitate the functional screening of these libraries to identify compound(s) with desired activity properties.

Abstract: Methods and compositions are provided that utilize synthetic molecules and genetically encoded polypeptides to generate macrocyclic peptide-containing molecules with a hybrid peptidic/non-peptidic backbone. Also provided are nucleic acid molecules, polypeptides, and methods for generating libraries of macrocyclic peptide-containing molecules with a hybrid peptidic/non-peptidic backbone. These methods can be used to increase the structural diversity of ligand libraries as well as facilitate the functional screening of these libraries to identify compound(s) with desired activity properties.

Abstract: A new form of green color is prepared by specially treating copper chlorophyllin to make it acid-stable and cold-water-soluble. The new composition has a unique combination of properties makes it especially suitable for use in dry mix compositions for preparing acidic beverages and foods such as gelatin desserts. The dry, water-soluble, acid-stable green coloring composition contains copper chlorophyllin, a solid fixative and a hydrophilic surfactant. The weight ratio of the copper chlorophyllin to the hydrophilic surfactant is in the range of from about 1:1 to 1:6. For beverages and gelatin dessert mixes, flavor and sufficient acid are employed to achieve a pH of less than 4 when the dry mix composition is mixed with water.

Abstract: A composition for reducing deterioration and extending the shelf life of fruits and vegetables, particularly fruits and vegetables used in salad bars and prepared salads sold in fast-food restaurants, comprising ascorbic acid and a thixotropic gum such as xanthan. Optionally, other ingredients such as an edible bulk filler and artificial or natural flavorings and/or aromas colorings may also be added. The composition applied to the salad ingredients to extend shelf life is advantageous in that a salad preserving agent is provided which is well retained by the salad ingredients so as to maintain freshness of the salad for long periods of time, and the extended shelf life provided is accomplished without sulfites and without adding any objectionable gummy mouthfeel to the product.

Abstract: A composition which modifies the physical characteristics of a lipid is disclosed. This composition comprises a hydrated, crystalline dipeptide sweetener and a lipid and can be used to produce a non-waxy, no melt chocolate by utilizing cocoa butter as the lipid source.

Abstract: An irreversible gel composition which comprises silica gel and a lipid. A non-waxy, no melt chocolate may be prepared using the silica gel-lipid composition of the present invention by combining silica gel with cocoa butter wherein the cocoa butter serves as the lipid source.

Abstract: A composition which stabilizes a dipeptide sweetener, modifies the physical characteristics of a lipid, or both is disclosed. This composition comprises a hydrated, crystalline dipeptide sweetener and a lipid.

Abstract: A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

Abstract: A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

Abstract: A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 1-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 5-40% cellulose flour and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

Abstract: A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300.degree. F.-450.degree. F. (149.degree.-232.degree. C.) for a time sufficient to produce a bake loss of from 5 to 20%.

Abstract: A high polymer material, e.g. polyvinylpyrrolidone, is mixed with an aqueous protein slurry composed of helical protein molecules. The pH of the slurry is then raised to about 8 to 12 to allow ingress of the high polymer material internally in the protein molecules. Thereafter, the slurry pH is reduced to about 5 to less than 8 to entrap a portion of the high polymer material within the protein molecules.