Abstract: This specification discloses methods for isolating a plant protein using a glutaminase enzyme. The methods comprise soaking a proteinaccous plant based starting material, in an aqueous solution comprising at a temperature less than about 45° C. less than about 5 hours to obtain a deamidated plant protein then separating the deamidated plant protein from the aqueous solution drying the deamidated plant protein.

Abstract: The present disclosure provides compounds having the general formula P-L-U, or pharmaceutically acceptable salts thereof, wherein P is a FOXO1 fusion protein binding moiety, L is a bivalent linker, and U is an ubiquitin ligase binding moiety. Also provided are pharmaceutical compositions containing such compounds and methods of using such compounds.

Abstract: The dispersibility of soot in a lubricant formulation containing a dispersant is evaluated by (a) preparing a dispersion of carbon black in the lubricant formulation; (b) depositing a sample of the dispersed carbon black from step (a) onto a planar chromatography medium; (c) subjecting the sample of (b) to chromatographic conditions and (d) evaluating the extent of migration of the carbon black by comparing the density of darkening due to carbon black at pre-defined locations along the chromatography medium. The liquid mobile chromatography phase comprises a mixture of a liquid non-aromatic hydrocarbon portion having viscosity and boiling point less than that of an oil of lubricating viscosity; and an oil component comprising an oil of lubricating viscosity and the dispersant or dispersants that are also contained within the lubricant formulation.

Abstract: The dispersibility of soot in a lubricant formulation containing a dispersant is evaluated by (a) preparing a dispersion of carbon black in the lubricant formulation; (b) depositing a sample of the dispersed carbon black from step (a) onto a planar chromatography medium; (c) subjecting the sample of (b) to chromatographic conditions and (d) evaluating the extent of migration of the carbon black by comparing the density of darkening due to carbon black at pre-defined locations along the chromatography medium. The liquid mobile chromatography phase comprises a mixture of a liquid non-aromatic hydrocarbon portion having viscosity and boiling point less than that of an oil of lubricating viscosity; and an oil component comprising an oil of lubricating viscosity and the dispersant or dispersants that are also contained within the lubricant formulation.

Abstract: Aldehyde cationic derivatives of galactose containing polysaccharides which are obtained by oxidizing galactose containing polysaccharides with the enzyme galactose oxidase. The enzyme oxidized products have an aldehyde function at a specific position of the polysaccharide, i.e., the C.sub.6 position, of the galactose unit, and the cationic derivatives thereof have unexpected and significantly improved properties when used as paper strength additives.

Abstract: Aldehyde cationic derivatives of galactose containing polysaccharides which are obtained by oxidizing galactose containing polysaccharides with the enzyme galactose oxidase. The enzyme oxidized products have an aldehyde function at a specific position of the polysaccharide, i.e., the C.sub.6 position, of the galactose unit, and the cationic derivatives thereof have unexpected and significantly improved properties when used as paper strength additives.

Abstract: A method to increase the fiber content of extruded foods by the addition of resistant starch to starting dough mixes for extruded food products which increases the total dietary fiber of the extruded food product, and also increases expansion and improves the texture of the extruded food over compositions that do not contain the resistant starch and over compositions that are fortified with other forms of dietary fiber, such as oat bran or wheat bran.

Abstract: This resistant starch product is characterized by a specific melting endotherm over a temperature range of 95.degree.-140.degree. C. with a peak in the range of about 115.degree.-135.degree. C. The product is obtained by gelatinizing and then debranching amylose or a high amylose starch with pullulanase or isoamylase.

Abstract: A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.

Abstract: This invention provides a method for opacifying a reduced-fat food, employing a partially or fully debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.