http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104131058-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14 |
| filingDate | 2014-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104131058-B |
| titleOfInvention | A kind of method of the glycopeptide utilizing peanut meal preparation can suppress flavoured meat oxidation deterioration |
| abstract | The invention discloses a kind of method of glycopeptide utilizing peanut meal preparation to have suppression flavoured meat oxidation deterioration effect, the method passes through biological enzymolysis technology degradation of polysaccharide, release oligosaccharides and polysaccharide, then peanut brittle albumen is prepared in the combination of the employing Glycosylation technology promotion protein of peanut meal own and oligosaccharides monose, then it is again with biological enzymolysis technology degraded peanut brittle albumen, prepare glycopeptide.The antioxidation of glycopeptide is notable, is applied in flavoured meat, and this glycopeptide can significantly inhibit the oxidative deformation of albumen and fat in flavoured meat, thus suppresses the oxidation deterioration of flavoured meat, extends its shelf life.Present invention process is simple to operate, production cost is low, do not have any pollution, the suppression albumen of gained glycopeptide and fat oxidation activity strong. |
| priorityDate | 2014-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.