http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108220371-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/A23J1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-346 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-34 |
| 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/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-14 |
| filingDate | 2017-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108220371-B |
| titleOfInvention | Preparation method of pea peptide with prebiotic effect and application of pea peptide in food |
| abstract | The invention discloses a preparation method of pea peptide with prebiotic effect, which comprises the following steps: s1: uniformly stirring pea protein and water according to the ratio of the material to the liquid of 1: 5-1: 20 to obtain a mixed solution, and transferring the mixed solution to S2; s2: adding alkaline protease into the mixed solution at the temperature of 45-55 ℃ under the condition of natural pH, and carrying out enzymolysis for 0.5-1.5 h; adding neutral protease, and performing enzymolysis for 1-3 h; adding papain, carrying out enzymolysis for 1-3 h, and transferring to S3; s3: heating to 90-100 ℃, inactivating enzyme, and transferring to S4; s4: and filtering and collecting filtrate, and performing vacuum concentration on the filtrate, and then performing spray drying to obtain the pea peptide. The invention also discloses application of the pea peptide with prebiotic effect prepared by the method in food. The pea peptide prepared by the invention has prebiotics effect, the preparation method does not need to artificially adjust the pH value, the operation is simplified, the preparation time is effectively shortened, and the production cost is reduced. |
| priorityDate | 2017-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.