RInventions and PatentsS is the first of WIPOTs Learn from the past, create the future series of publications aimed at young students. This series was launched in recognition of the importance of children and. young adults as the creators of our future. The first two parts of this publication are designed to.
Header image: Chowhound. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types.Panko's crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating.eader image: Chowhound. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types.
Nattokinase (pronounced nat-oh-KY-nase) is an enzyme (EC 3.4.21.62) extracted and purified from a Japanese food called nattÅ. NattÅ is made from fermented soybeans and has been eaten in Japan for about a thousand years. NattÅ is produced by fermentation by adding the bacterium Bacillus natto to boiled soybeans. Nattokinase is produced by the bacterium acting on the soybeans. While other soy foods contain enzymes, it is only the nattÅ preparation that contains the specific nattokinase enzyme. In spite of its name, nattokinase is not a kinase enzyme, but a serine protease of the subtilisin family. It exhibits a strong fibrinolytic activity. Nattokinase can now be produced by recombinant means and in batch culture, rather than relying on extraction from NattÅ.