Grain Processing Corporation

Iowa State University Research Foundation Inc

John T Garbutt

Nick E Christians

Dianna Liu

Alpha L Morehouse

Ronald C Malzahn

Claire L Smith

A composition useful as a selective preemergence herbicide is provided, comprising an effective amount of a dipeptide selected from the group consisting of Gln-Gln, Ala-Asn, Ala-Gln, Gly-Ala, Ala-Ala and mixtures thereof, in combination with a compatible carrier vehicle.

Preemergence weed control using dipeptides from corn gluten hydrolysate

A method of selectively inhibiting growth of unwanted plants in a plot of soil is provided comprising the application of a plant protein hydrolysate to the plot of soil, prior to emergence of the unwanted plants and at a concentration of application which inhibits the growth of the unwanted plants.

Preemergence weed control using plant portein hydrolysate

New protein hydrolyzates are produced by treating an aqueous solution of a protein hydrolyzate with an adsorptive resin functional to remove from the protein hydrolyzate bitter taste components, color and odor components and aromatic amino acids. The treated protein hydrolyzate solutions can be concentrated and dried if desired to powder form.

Non-bitter protein hydrolyzates

Addition of alkaline proteolytic enzymes derived from Bacillis licheniformis in the anaerobic stage of bacterial digestion processes to improve the settling properties of the bacterial biomass.

Anaerobic digestion with addition of enzymes

Metals are protected against tarnishing by application of a protein-containing solution to the metal surface.

Prevention of metal tarnish

Preservation of fruits and vegetables with a protein precipitate obtained by treating a protein-containing liquid with an anionic surface active agent containing not less than 8 carbon atoms.

Preservation of fruits and vegetables

Protein is recovered from corn steep liquor by a process which involves ultrafiltration and precipitation with an alkaline precipitating agent. The recovered protein is acid soluble making it useful in acidic foods.

Isolation of proteinaceous materials

Gluten is heat treated at a relatively high temperature for a short period and then is extracted with an organic solvent to improve filterability and purity. Mixtures of the purified gluten and other protein materials have high nutritional value.

Growing community of inventors

Muscatine, IA, United States of America

John T Garbutt