http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106455625-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-22002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-24028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-21062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 |
| filingDate | 2015-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106455625-B |
| titleOfInvention | Hypoallergenic low-bitter soybean oligopeptide and preparation method and application thereof |
| abstract | The invention provides a low-sensitization low-bitter soybean oligopeptide and a preparation method and application thereof. The preparation method comprises the following steps: 1) thermally denaturing the soy protein solution; 2) after the pH value is adjusted to 6-9, neutral protease and papain are added for first enzymolysis; 3) adding alkaline protease and flavourzyme for second enzymolysis; 4) centrifuging and filtering with a membrane to obtain the low-sensitization low-bitter soybean oligopeptide. |
| 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: 31.