http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108610395-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4ac7b9c02380ca41f50f71ab50a7994b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K5-1008 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K5-103 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f008e51845ce4ce17966e563b5d03c33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fc7b3121d68716412414b937549c4b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ff5c9c61f11cf69b894c84d82030c67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9dee8122dd42f8d86d0809b6a9e28c95 |
| publicationDate | 2018-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108610395-A |
| titleOfInvention | A kind of polypeptide and application thereof with delicate flavour and fresh adding characteristic |
| abstract | The invention discloses a kind of tetrapeptide and application thereof with delicate flavour and fresh adding characteristic, the primary structure (amino acid sequence) of the tetrapeptide is Gly Gly Asn Pro (GGNP).Delicate flavour/fresh adding tetrapeptide of the present invention can be using L amino acid as raw material, with reference to being chemically synthesized (such as solid-phase synthesis) for the prior art；It can also be used during the separation means such as alcohol precipitation, sephadex chromatography, reversed-phase high performance liquid chromatography ferment enzymolysis product from peanut protein to detach and obtain.Delicate flavour/fresh adding tetrapeptide of the present invention has preferable delicate flavour and fresh adding characteristic, can effectively promote delicate flavour intensity, strong sense and the satiety of monosodium glutamate, soy sauce and chicken soup, can be applied in the numerous foods such as quick-frozen food, flavouring, beverage and meat soup. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114057832-A |
| priorityDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.