http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104830936-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-461 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-341 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K2-00 |
| filingDate | 2015-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104830936-B |
| titleOfInvention | A kind of low fishy smell Fish protein oligopeptide of low sensitization and its industrialized process for preparing and application |
| abstract | The present invention provides a kind of low fishy smell Fish protein oligopeptide of low sensitization and its industrialized process for preparing and application.The preparation method includes the following steps: after 1) cleaning the fresh flesh of fish and/or fish pomace, being broken, adds water that mixed liquor is made；2) thermal denaturation is carried out to mixed liquor, albuminate solution is made；3) centrifugation washing is carried out to albuminate solution, slurry is made in centrifugation gained precipitating plus water mill；4) pH value of slurries is adjusted to after 6~9, neutral proteinase, papain and alkali protease is sequentially added and is digested, and after enzyme deactivation, enzymolysis liquid is made；5) by after the centrifugation of the second enzymolysis liquid, film filtering is carried out to centrifuged supernatant, the low fishy smell Fish protein oligopeptide of low sensitization is made.The sensitization and fishy smell for eliminating Fish protein of this method more thoroughly avoid the release of bitter principle in Fish protein, and for the mass content of peptide of the oligopeptide middle-molecular-weihydroxyethyl obtained less than 1000Da up to 60% or more, absorptivity is high, in good taste, have wide range of applications. |
| priorityDate | 2015-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.