http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109006917-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-0065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y111-01006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-53 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2018-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109006917-B |
| titleOfInvention | Application of wheat catalase in improving flour processing quality |
| abstract | The invention discloses application of wheat catalase in improving flour processing quality, and belongs to the fields of genetic engineering and grain science. The invention adopts a eukaryotic expression method to obtain the recombinant wheat catalase with biological activity, and has the characteristics of high expression quantity, simple and convenient purification, easy amplification, suitability for industrial application and the like. The invention also provides a method for improving the processing quality of flour by independently applying the recombinant wheat catalase, and the recombinase can effectively enhance the flour quality characteristic of the flour and improve the baking quality such as specific volume, hardness and the like of bread. And in the application process, other enzyme preparations are not required to be added, so that the production process is simplified, and the production cost is favorably reduced. The recombinant wheat catalase provided by the invention belongs to wheat endogenous enzyme, and the added enzyme preparation can be inactivated and degraded into polypeptide or amino acid in the processes of cooking and baking the flour product, so that the invention provides a green and safe novel biological flour modifier for the flour product processing industry, and is used for the flour product processing industry. |
| priorityDate | 2018-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 534.