http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106191014-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-50 |
| filingDate | 2016-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106191014-B |
| titleOfInvention | Enzyme preparation with debitterizing function and preparation method and application thereof |
| abstract | The invention belongs to the field of enzyme preparations, and discloses an enzyme preparation with a debitterizing function, and a preparation method and application thereof. The enzyme preparation is prepared from soybeans germinating for 5-8 days, by leaching twice with a salt extracting solution, carrying out fractional precipitation at 0 ℃ by adopting ammonium sulfate salt with the mass percentage concentration of 40-60%, redissolving the obtained precipitate with distilled water, dialyzing, and carrying out freeze drying. The enzyme preparation can be used for debittering soybean polypeptide, corn polypeptide and rice polypeptide. The enzyme preparation is a novel flavor enzyme, has wide sources, is economic and safe, and has good scientific research value and economic value. |
| priorityDate | 2016-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.