http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104672919-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L89-00 |
| filingDate | 2015-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104672919-B |
| titleOfInvention | Method for preparing whey protein film from thermally stable recombinant laccase |
| abstract | The invention belongs to the technical field of biology in food industry and relates to a method for preparing a whey protein film from a thermally stable recombinant laccase. The whey protein film is prepared by use of the following steps: adding whey protein, glycerin, the thermally stable recombinant laccase and ferulic acid to pure water to form a film-forming solution, after ultrasonic deaeration, heating in water bath at a temperature ranging from 80 to 90 DEG C for 15-25 minutes, and drying at 50-55 DEG C for 36-48 hours to obtain the film. The whey protein film prepared with the whey protein as the base material, the glycerin as the plasticizer and the added thermally stable recombinant laccase as the cross-linking agent is green and edible, and excellent in such properties as tensile strength, transmission of light, water absorption degree and plasticity. |
| priorityDate | 2015-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.