http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109554428-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-125 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 |
| filingDate | 2019-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109554428-B |
| titleOfInvention | Method for efficiently preparing low-bitter-taste antioxidant corn oligopeptide by fermentation method |
| abstract | The invention discloses a method for efficiently preparing low-bitter antioxidant jade by a fermentation methodA method for preparing rice oligopeptide, belonging to the technical field of microbial fermentation. According to the invention, the corn oligopeptide with low bitter taste and antioxidant bioactivity is obtained by adjusting the components of the fermentation medium and optimizing the fermentation culture conditions, the bitter taste value is lower than 2.53, the content of the oligopeptide can reach 17.53g/L, the bitter taste is low, and most of the oligopeptide with small molecular weight is easy to absorb by a human body; the prepared corn oligopeptide product has ideal antioxidant property on OH and O 2·‑ 、DPPH · The clearance rates of free radicals can reach 96.80%, 31.17% and 80.57% respectively. The method has the advantages of simple process, high peptide conversion rate, less byproducts and lower preparation cost, can improve the additional value of the corn, and realizes the reasonable utilization of corn protein resources. |
| priorityDate | 2019-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.