CN102978186B - Method for preparing lysozyme, sensory basic flavoring and egg oil by using salted egg - Google Patents
Method for preparing lysozyme, sensory basic flavoring and egg oil by using salted egg Download PDFInfo
- Publication number
- CN102978186B CN102978186B CN201210501165.8A CN201210501165A CN102978186B CN 102978186 B CN102978186 B CN 102978186B CN 201210501165 A CN201210501165 A CN 201210501165A CN 102978186 B CN102978186 B CN 102978186B
- Authority
- CN
- China
- Prior art keywords
- egg
- albumen
- oil
- salted
- centrifugal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing lysozyme, sensory basic flavoring and egg oil by using a salted egg. According to the method, by using salted egg white or salted duck egg white as a raw material, egg white precipitation is subjected to acid and thermal treatment, egg white enzymatic hydrolysis sensitivity is improved, and liquor containing lysozyme and protein precipitation are obtained through centrifugal filtration. The liquor is subjected to ultrafiltration and freeze-drying so as to obtain the lysozyme. The protein precipitation is hydrolyzed by using protease to obtain the sensory basic flavoring and egg oil with high hydrolysis degree and high protein recovering rate, and finally the purpose of comprehensively utilizing the salted egg white at a higher degree is achieved.
Description
Technical field
The present invention relates to the technical field of the deep processing of salted egg albumen, be specifically related to utilize salted egg albumen to produce the preparation method of N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk.
Background technology
Salted egg albumen is the by product of preserved egg yellow Production of Moon Cake, annual production nearly ten thousand tons, general in light yellow, mainly owing to unavoidably causing a part of preserved egg yellow to be mixed in egg white in salted egg albumen and preserved egg yellow sepn process.Because the production time of moon cake is relatively more concentrated, quantity is large, brings great difficulty to the process of salted egg albumen.In salted egg albumen protein content at about 9-11% (comprising the N,O-Diacetylmuramidase of 0.1-0.2%), salt content about 10%, Oil of egg yolk content at 1-4%, be the low value resource of the production N,O-Diacetylmuramidase of high-quality, protein and Oil of egg yolk.But salted egg albumen is made weighting agent except part is used for meat product or is used as except feed, and most abandoned, causes serious pollution to surrounding environment, water source all the time.Utilize egg white or salted egg albumen to produce N,O-Diacetylmuramidase at present and have many sections of bibliographical informations, from salted egg albumen, extract N,O-Diacetylmuramidase method as patent " extracting N,O-Diacetylmuramidase method (number of patent application 01107411.6) from salted egg albumen " discloses a kind of deamination acylation chitosan gel affinity adsorption that adopts.The comprehensive utilization of the extraction of lysozyme from egg white and the albumen " (number of patent application: 200710187139.1) " discloses a kind of novel method extracting N,O-Diacetylmuramidase from birds, beasts and eggs (egg, duck's egg or goose egg), is separated, cooling, centrifugal, adjust pH, hollow fiber ultrafiltration membrane method enzyme concentrate the series of process such as purification, spray-drying process and combine and produce egg white lysozyme by hydrochlorate (hydrochloric acid or lactic acid, Repone K) temperature control combined method enzyme extraction.
Domestic and international is raw material with egg white, and preparing anti-oxidation peptide, Antihypertensive Peptides or egg white hydrolysate by protease hydrolysis also has many sections of bibliographical informations.But because egg white contains the multiple material inhibited to proteolytic enzyme, albumen as solid in ovomucoid, ovum protein enzyme inhibitor, L-Cysteine HCL Anhydrous inhibition and ovum, cause above-mentioned research all to there is the problems such as protein degree is low, zymin consumption is large, protein recovery is low, production cost is high.
Extract at present both at home and abroad Oil of egg yolk main method to have: organic solvent method, is adopted by industrial, and its Oil of egg yolk quality product is better, and extraction yield is higher, but there is certain dissolvent residual, and especially some solvent also has toxicity, in addition its complex process, time-consuming; Dry distillation, be China's folk tradition method, it prepares easy, but oil yield is very low, second-rate, and a large amount of production easily makes environmental pollution; Supercritical carbon dioxide extraction method is a modern high technology, the Oil of egg yolk, egg phospholipids and the yolk protein that do not contain phosphatide effectively can be isolated from yolk powder raw material, its good product quality, but the method requires very high to yolk powder raw materials quality and extraction plant pressure withstanding degree, and production cost is higher.In recent years, Chinese scholars has the novel process research utilizing modern biotechnology Enzymatic Extraction Oil of egg yolk, as the people such as Wang Hui adopt protease A and Cathepsin B to extract Oil of egg yolk (Wuxi Light Industry Univ.'s journal, 2003,22 (1): 102-105) from dried hen egg yolk.Have not yet to see the report utilizing proteolytic enzyme to reclaim Oil of egg yolk from salted egg albumen.
Summary of the invention
The object of the invention is to provide a kind of method utilizing salted egg albumen to prepare N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk.
Utilize salted egg albumen to prepare the method for N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk, comprise the steps:
(1) salted egg albumen mixes with the water of 1-5 times of weight after filtered through gauze, adjust pH to 2-4,60 DEG C-80 DEG C thermal treatment 10min-30min, centrifugal, filter to obtain supernatant liquor and albumen precipitation;
(2) ultra-filtration membrane that molecular weight is 10000Da crossed by described supernatant liquor, gets the liquid that dams, lyophilize, obtains N,O-Diacetylmuramidase; Aspartic protease is added, 45 DEG C-60 DEG C hydrolysis 24-72 hour in described albumen precipitation, centrifugal, obtain subnatant and Oil of egg yolk;
(3) subnatant adjust pH is to 5.5-7.5, and go out enzyme, filters, obtains base of flavour development.
Further optimization, the described pH value of step (1) adopts hydrochloric acid, citric acid or phosphoric acid solution to regulate.
Further optimization, the described Fungal Acid Protease addition of step (2) is the 1%-3% of the protein by weight of substrate protein.
Further optimization, step (2) described centrifugal condition is the centrifugal 15min-30min of 5000g-10000g.
Further optimization, enzyme condition of going out described in step (3) is 70 DEG C-90 DEG C process 15min-30min.
Further optimization, the described pH value of step (3) adopts sodium hydroxide or potassium hydroxide solution to regulate.
Further optimization, step (2) also to described albumen precipitation squeeze to albumen precipitation moisture weight content be 70% ~ 90%.
Present invention employs above technical scheme, compared with prior art tool has the following advantages and effect:
(1) the invention provides a kind of method that more easy full use salted egg albumen prepares N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk, the method technique is simple, easy to operate, is suitable for suitability for industrialized production.
(2) contriver finds to heat-treat salted egg albumen in acid condition, not only can make ovomacroglobulin (proteinase inhibitor) inactivation contained in salted egg albumen, and the originally fine and close protein structure of egg white can be made to become loose, peptide bond exposes, and is conducive to the effect of proteolytic enzyme.This technique can significantly improve the albuminised degree of hydrolysis of salted egg and protein recovery, reduces zymin consumption, and provides basis for the centrifugation of base of flavour development and Oil of egg yolk.
(3) the present invention heat-treats salted egg albumen in acid condition, and gained precipitation albumen pH value, between 3-4, is added Fungal Acid Protease and is hydrolyzed for a long time substantially without the risk of microbial contamination.
Embodiment
Below in conjunction with example, enforcement of the present invention is described further, but the invention process and protection domain are not limited thereto.
The measuring method of N,O-Diacetylmuramidase enzyme activity: turbidimetry
(1) preparation of substrate: with 0.2mol/L pH6.2 phosphate buffered saline buffer, the micrococcus lysodeikticus thalline on solid slant culture base is washed out, make suspension, being diluted to OD450 is 0.8 ~ 0.9, now with the current.
(2) sample tests: get appropriate sample dissolution in 0.2mol/L pH6.2 phosphate buffered saline buffer, then sample solution and micrococcus lysodeikticus suspension are placed in 25C water-bath to be incubated, reaction system is in table 1, write down reading A1, A2 during reaction 15s and 75s, by the definition that per minute OD450 value decline 0.001 is 1 unit of activity (U), the following formulae discovery of the vigor of every milligram of N,O-Diacetylmuramidase in sample solution:
Wherein, Δ E
450for the difference of 450nm wavelength place absorbance A 1, A2, C is the content (mg/mL) of N,O-Diacetylmuramidase in sample solution.
Table 1 egg white solution assaying reaction system mL
Oil of egg yolk yield=Oil of egg yolk weight/salted egg albumen weight * 100%
Degree of hydrolysis=hydrolyzed solution ammonia-nitrogen content/hydrolyzed solution total nitrogen content * 100%
Protein recovery=hydrolyzed solution total nitrogen content/salted egg albumen total nitrogen content * 100%
Embodiment 1
A kind of method utilizing salted egg albumen to prepare N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk:
(1) salted egg albumen is purchased in the market of farm produce, Guangzhou.Get the salted egg albumen 100g after filtered through gauze, add 400g water and its mixing, adjust pH to 4.0,60 DEG C of thermal treatment 30min with 1mol/L hydrochloric acid soln, centrifugal, filter to obtain supernatant liquor and albumen precipitation;
(2) ultra-filtration membrane that molecular weight is 10000Da crossed by supernatant liquor, gets the liquid that dams, lyophilize, obtains N,O-Diacetylmuramidase, and recording antalzyme activity by turbidimetry is 23000U/mg;
(3) to albumen precipitation squeeze to albumen precipitation moisture content be 90%, add Fungal Acid Protease, addition is 3% of substrate protein weight, 36 hours are hydrolyzed at 60 DEG C, the centrifugal 20min of 8000g, obtains subnatant and Oil of egg yolk, and wherein the degree of hydrolysis of clear liquid is 38.3%, protein recovery is 88.7%, and Oil of egg yolk yield is 3.3%;
(4) the sodium hydroxide solution adjust pH to 6.0 of subnatant 1mol/L, 70 DEG C of enzyme 30min that go out, filter, obtain base of flavour development, find that its delicate flavour is stronger by subjective appreciation.The salt content of base of flavour development is only 1.6%.
Embodiment 2
A kind of method utilizing salted egg albumen to prepare N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk:
(1) get the salted egg albumen 200g after filtered through gauze, add 600g water and its mixing, adjust pH to 3.5,70 DEG C of thermal treatment 25min with 1mol/L citric acid solution, centrifugal, filter to obtain supernatant liquor and albumen precipitation;
(2) ultra-filtration membrane that molecular weight is 10000Da crossed by supernatant liquor, gets the liquid that dams, lyophilize, obtains N,O-Diacetylmuramidase, and recording antalzyme activity by turbidimetry is 21000U/mg;
(3) to albumen precipitation squeeze to albumen precipitation moisture content be 80%, Fungal Acid Protease is added in albumen precipitation, addition is 2% of substrate protein, 55 DEG C of hydrolysis 72 hours, centrifugal, obtain subnatant and Oil of egg yolk, wherein degree of hydrolysis is 47.9%, protein recovery is 73.5%, and Oil of egg yolk yield is 3.8%;
(4) the potassium hydroxide solution adjust pH to 5.5 of subnatant 1mol/L, 80 DEG C of enzyme 20min that go out, filter, obtain base of flavour development, find that its delicate flavour is stronger by subjective appreciation.The salt content of base of flavour development is only 2.1%.
Embodiment 3
A kind of method utilizing salted egg albumen to prepare N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk:
(1) get the salted egg albumen 1kg after filtered through gauze, add 2kg water and its mixing, adjust pH to 3.0,75 DEG C of thermal treatment 20min with 1mol/L phosphoric acid solution, centrifugal, filter to obtain supernatant liquor and albumen precipitation;
(2) ultra-filtration membrane that molecular weight is 10000Da crossed by supernatant liquor, gets the liquid that dams, lyophilize, obtains N,O-Diacetylmuramidase, and recording antalzyme activity by turbidimetry is 20500U/mg;
(3) to albumen precipitation squeeze to albumen precipitation moisture content be 75%, Fungal Acid Protease is added in albumen precipitation, addition is 2.5% of substrate protein, 50 DEG C of hydrolysis 60 hours, centrifugal, obtain subnatant and Oil of egg yolk, wherein degree of hydrolysis is 41.1%, protein recovery is 85.6%, and Oil of egg yolk yield is 3.9%;
(4) the sodium hydroxide solution adjust pH to 7.0 of subnatant 1mol/L, 80 DEG C of enzyme 30min that go out, filter, obtain base of flavour development, find that its delicate flavour is stronger by subjective appreciation.The salt content of base of flavour development is only 2.3%.
Embodiment 4
A kind of method utilizing salted egg albumen to prepare N,O-Diacetylmuramidase, base of flavour development and Oil of egg yolk:
(1) get the salted egg albumen 2kg after filtered through gauze, add 4kg water and its mixing, adjust pH to 3.0,70 DEG C of thermal treatment 30min with 1mol/L hydrochloric acid soln, centrifugal, filter to obtain supernatant liquor and albumen precipitation;
(2) ultra-filtration membrane that molecular weight is 10000Da crossed by supernatant liquor, gets the liquid that dams, lyophilize, obtains N,O-Diacetylmuramidase, and recording antalzyme activity by turbidimetry is 19500U/mg;
(3) to albumen precipitation squeeze to albumen precipitation moisture content be 80%, Fungal Acid Protease is added in albumen precipitation, addition is 3% of substrate protein, 55 DEG C of hydrolysis 48 hours, centrifugal, obtain subnatant and Oil of egg yolk, wherein degree of hydrolysis is 39.6%, protein recovery is 82.7.6%, and Oil of egg yolk yield is 3.6%;
(4) the potassium hydroxide solution adjust pH to 6.0 of subnatant 1mol/L, 90 DEG C of enzyme 10min that go out, filter, obtain base of flavour development, find that its delicate flavour is stronger by subjective appreciation.The salt content of base of flavour development is only 2.4%.
Claims (7)
1. utilize salted egg albumen to prepare the method for base of flavour development, it is characterized in that comprising the steps:
(1) salted egg albumen mixes with the water of 1-5 times of weight after filtered through gauze, adjust pH to 2-4,60 DEG C of-80 DEG C of thermal treatments 10 min-30 min, centrifugal, filter to obtain supernatant liquor and albumen precipitation;
(2) Fungal Acid Protease is added in described albumen precipitation, 45 DEG C-60 DEG C hydrolysis 24-72 hour, centrifugal, obtain subnatant;
(3) subnatant adjust pH is to 5.5-7.5, and go out enzyme, filters, obtains base of flavour development.
2. method according to claim 1, is characterized in that the described pH value of step (1) adopts hydrochloric acid, citric acid or phosphoric acid solution to regulate;
3. method according to claim 1, is characterized in that the described Fungal Acid Protease addition of step (2) is the 1%-3% of the protein by weight of substrate protein.
4. method according to claim 1, is characterized in that step (2) described centrifugal condition is the centrifugal 15min-30min of 5000g-10000g.
5. method according to claim 1, the enzyme condition that it is characterized in that going out described in step (3) is 70 DEG C-90 DEG C process 15min-30min.
6. method according to claim 1, is characterized in that the described pH value of step (3) adopts sodium hydroxide or potassium hydroxide solution to regulate.
7. method according to claim 1, it is characterized in that step (2) also to described albumen precipitation squeeze to albumen precipitation moisture weight content be 70% ~ 90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210501165.8A CN102978186B (en) | 2012-11-28 | 2012-11-28 | Method for preparing lysozyme, sensory basic flavoring and egg oil by using salted egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210501165.8A CN102978186B (en) | 2012-11-28 | 2012-11-28 | Method for preparing lysozyme, sensory basic flavoring and egg oil by using salted egg |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410115715.1A Division CN104046505A (en) | 2012-11-28 | 2012-11-28 | Method for preparing egg yolk oil from salted egg white |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102978186A CN102978186A (en) | 2013-03-20 |
| CN102978186B true CN102978186B (en) | 2015-03-11 |
Family
ID=47852524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210501165.8A Active CN102978186B (en) | 2012-11-28 | 2012-11-28 | Method for preparing lysozyme, sensory basic flavoring and egg oil by using salted egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102978186B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104164298B (en) * | 2014-07-22 | 2016-04-27 | 山西中医学院 | A kind of Oil of egg yolk preparation method containing Harman alkaloid |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5282784A (en) * | 1975-12-27 | 1977-07-11 | Kyupi Kk | Production of lysotyme |
| CN1844379A (en) * | 2006-04-11 | 2006-10-11 | 上海实业联合集团长城药业有限公司 | Preparation method for lysozyme |
| CN101032274A (en) * | 2007-01-29 | 2007-09-12 | 浙江大学 | Method of taking full use of egg white of salted duck eggs |
| CN101603038A (en) * | 2009-07-10 | 2009-12-16 | 山东鲁北药业有限公司 | A kind of preparation method of N,O-Diacetylmuramidase |
| CN101768577A (en) * | 2010-03-01 | 2010-07-07 | 德州天康食品有限公司 | Extraction of lysozyme in egg white and comprehensive utilization of egg white protein |
| WO2011004129A1 (en) * | 2009-07-09 | 2011-01-13 | Institut Supérieur Des Sciences Agronomiques, Agroalimentaires, Horticoles Et Du Paysage (Agro Campus Ouest) | Use of a co-product from a method for extracting lysozyme from egg whites, in order to obtain at least one basic egg white protein |
| CN102191234A (en) * | 2011-04-12 | 2011-09-21 | 江南大学 | Method for separating and purifying chicken egg white lysozyme |
| CN102676475A (en) * | 2012-05-14 | 2012-09-19 | 石家庄华牧牧业有限责任公司 | Method for extracting muramidase from egg white |
-
2012
- 2012-11-28 CN CN201210501165.8A patent/CN102978186B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5282784A (en) * | 1975-12-27 | 1977-07-11 | Kyupi Kk | Production of lysotyme |
| CN1844379A (en) * | 2006-04-11 | 2006-10-11 | 上海实业联合集团长城药业有限公司 | Preparation method for lysozyme |
| CN101032274A (en) * | 2007-01-29 | 2007-09-12 | 浙江大学 | Method of taking full use of egg white of salted duck eggs |
| WO2011004129A1 (en) * | 2009-07-09 | 2011-01-13 | Institut Supérieur Des Sciences Agronomiques, Agroalimentaires, Horticoles Et Du Paysage (Agro Campus Ouest) | Use of a co-product from a method for extracting lysozyme from egg whites, in order to obtain at least one basic egg white protein |
| CN101603038A (en) * | 2009-07-10 | 2009-12-16 | 山东鲁北药业有限公司 | A kind of preparation method of N,O-Diacetylmuramidase |
| CN101768577A (en) * | 2010-03-01 | 2010-07-07 | 德州天康食品有限公司 | Extraction of lysozyme in egg white and comprehensive utilization of egg white protein |
| CN102191234A (en) * | 2011-04-12 | 2011-09-21 | 江南大学 | Method for separating and purifying chicken egg white lysozyme |
| CN102676475A (en) * | 2012-05-14 | 2012-09-19 | 石家庄华牧牧业有限责任公司 | Method for extracting muramidase from egg white |
Non-Patent Citations (3)
| Title |
|---|
| 咸蛋清的利用和研究现状;肖丹华等;《"科技创新与食品产业可持续发展"学术研讨会暨2008年广东省食品学会年会论文集》;20081231 * |
| 游庆红 等.蛋清溶菌酶提取工艺研究.《食品科技》.2010, * |
| 预处理蛋清料液溶菌酶的超滤工艺;赵玉萍;《食品工业科技》;20021130 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102978186A (en) | 2013-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10414795B2 (en) | Techniques of preparing collagen active peptides | |
| CN103992384B (en) | A kind of large yellow croaker fish bone collagen peptide and its production and use | |
| CN101455264B (en) | Preparation method of sea-ear active peptide | |
| WO2021142880A1 (en) | Method for producing clam active peptide | |
| CN105002247A (en) | Micromolecule walnut peptide and preparation method thereof | |
| RU2011120349A (en) | PREPARATION OF SOLUTIONS OF SOLUBLE PROTEIN FROM SOY ("S701") | |
| CN112626155B (en) | Preparation method of pea peptide | |
| CN103392900A (en) | Method for preparing shrimp protein powder through shrimp hydrolysis | |
| CN101011144A (en) | Process for preparing shiitake mushroom extract | |
| CN104611310A (en) | Technology for extracting proteins and superoxide dismutase (SOD) from horseradish tree leaves | |
| CN101020916A (en) | Process of preparing active peptide antagonizing pathogenic bacteria of fruits and vegetable | |
| CN104046505A (en) | Method for preparing egg yolk oil from salted egg white | |
| CN102978186B (en) | Method for preparing lysozyme, sensory basic flavoring and egg oil by using salted egg | |
| CN101870716B (en) | Method for processing natamycin fermentation liquor | |
| CN103966291A (en) | Yeast peptone | |
| CN105603030A (en) | Method for preparing antioxidant polypeptide by means of enzymolysis of corn glutelin | |
| CN110819677B (en) | Preparation method of debitterized antioxidant oyster peptide | |
| CN103695513B (en) | A kind of method improving yield of soybean peptide with low molecular weight | |
| CN108588053A (en) | Animal protein hydrolyzes specific enzyme and preparation method thereof | |
| CN104206640A (en) | Process for preparing fly larva albumen powder by enzymatic hydrolysis of fly larvae | |
| CN110438027B (en) | Bacillus amyloliquefaciens strain GUTU06 producing multiple enzymes and screening method thereof | |
| KR20070111874A (en) | Manufacturing method for extract of chlorella | |
| CN105200107B (en) | The extracting method of Onchidium struma muscle crude protein | |
| CN104970183B (en) | Soluble soybean protein, preparation method and application thereof | |
| CN102277403A (en) | Production technology of yellow wine lees proteins by enzymatic extraction |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20130320 Assignee: Tai Hui bio tech ltd, Guangzhou Assignor: South China University of Technology Contract record no.: 2015440000625 Denomination of invention: Method for preparing lysozyme, sensory basic flavoring and egg oil by using salted egg Granted publication date: 20150311 License type: Exclusive License Record date: 20150916 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170508 Address after: 511458 A1 building, building 4, Nansha science and technology innovation center, Guangzhou, Guangdong, Nansha District, China Patentee after: Tai Hui bio tech ltd, Guangzhou Address before: 510640 Tianhe District, Guangdong, No. five road, No. 381, Patentee before: South China University of Technology |
|
| TR01 | Transfer of patent right |