http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108094976-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-28 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-82 |
| filingDate | 2017-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108094976-B |
| titleOfInvention | Application of thermophilic L-asparaginase in high-temperature fried food |
| abstract | The invention discloses application of thermophilic L-asparaginase in high-temperature fried food, and belongs to the field of enzyme engineering and the field of food application. The enzyme of the invention is an amino acid sequence shown as SEQIDN0.1, and is applied to the french fries. According to the invention, the potato chips are immersed in the enzyme solution of the thermophilic L-asparaginase mutant strain and treated at 85 ℃ for 5 minutes, so that the acrylamide content in the sample is reduced by 76%. The invention shows the application potential of the L-asparaginase mutant strain in the fried food industry. |
| priorityDate | 2017-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.