Louise Jane Byass

Title: The Innovative Contributions of Louise Jane Byass

Introduction

Louise Jane Byass is a notable inventor based in California, recognized for her significant contributions to the field of antifreeze polypeptides. With a total of 3 patents, her work has paved the way for advancements in food preservation and texture enhancement.

Latest Patents

One of her latest patents involves the development of carrot antifreeze polypeptides. These novel polypeptides can be easily obtained from an abundant natural source, specifically carrots. The antifreeze polypeptides derived from carrots exhibit markedly better properties compared to those obtained from other vegetables. They are capable of providing excellent recrystallization inhibition properties without significantly altering the crystal shape of ice crystals, potentially leading to more favorable properties, such as softer ice cream. Another significant patent focuses on an anti-freeze protein derived from lichen. This protein has an apparent molecular weight ranging from 20 to 28 kDa and features an N-terminal amino acid sequence that shows at least 80% overlap with a specific sequence, including modified versions and isoforms of this protein.

Career Highlights

Throughout her career, Louise has worked with prominent companies, including Good Humor-Breyers Ice Cream, a division of Conopco, Inc. Her innovative work in the food industry has contributed to the development of products that enhance the quality and texture of frozen foods.

Collaborations

Louise has collaborated with notable individuals in her field, including Christopher Michael Sidebottom and Margaret Felicia Smallwood. These collaborations have further enriched her research and development efforts.

Conclusion

Louise Jane Byass stands out as an influential inventor whose work in antifreeze polypeptides has made a significant impact on the food industry. Her innovative patents and collaborations highlight her dedication to advancing food preservation technologies.