Jin-an Jiao

Title: **Innovative Solutions by Inventor Jin-an Jiao**

Introduction

Jin-an Jiao is a remarkable inventor located in Ft. Lauderdale, FL, who has made significant contributions to the field of food science through his innovative patents. With a total of five patents under his name, he focuses on enhancing the digestibility and allergenic properties of food proteins. His groundbreaking work reflects a deep understanding of both protein chemistry and nutrition.

Latest Patents

Among Jin-an Jiao’s most recent patents is an innovative method aimed at increasing the digestibility of food proteins by utilizing thioredoxin reduction. Thioredoxin, a small dithiol protein, specifically reduces major food proteins, including allergenic proteins found in commonly consumed animal and plant sources. By converting these proteins from their oxidized state (S—S bonds) to a reduced state (SH), their allergenic capacities are diminished, and their digestibility is enhanced. This revolutionary technique has been successfully tested on sensitized dogs, showing promising results in reducing food allergenicity and improving protein digestion.

Another noteworthy patent involves the use of thiol redox proteins to enhance the quality of cereal products, including dough and baked goods. By incorporating reduced thioredoxin with wheat flour, Jiao’s method produces stronger dough with higher loaf volumes. Furthermore, he provides methods for detoxifying harmful snake, bee, and scorpion toxins through this innovative protein reduction technique.

Career Highlights

Jin-an Jiao is affiliated with the University of California, where he applies his expertise in food science and protein chemistry. His extensive research has paved the way for significant advancements in food processing and safety, benefiting consumers and the food industry alike.

Collaborations

Throughout his career, Jin-an Jiao has collaborated with notable colleagues, including Bob B. Buchanan and Rosa M. Lozano. These collaborations have further enriched his research and expanded the impact of his findings in the scientific community.

Conclusion

Jin-an Jiao continues to be a leading figure in the advancement of food protein science. His innovative patents not only address pressing issues related to food allergenicity and digestibility but also contribute to improved food quality and safety. As a dedicated inventor, he exemplifies the role of research and innovation in enhancing human health and well-being.