http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109770366-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87763f5635f57315731d65459a9ffb00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 |
| filingDate | 2019-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ccbfeabb570b11a94efad53b40322c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cff75eb053a7964fa3b22a584943814c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f53b3e146e7a30db05ec1970e76b8fd8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc6edc1c5c8e2c8830356d543ccf97fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f24e7ffd49a4977c0f59ed956c29f8d |
| publicationDate | 2019-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109770366-A |
| titleOfInvention | A kind of preparation method of quinoa peptide |
| abstract | The invention discloses a preparation method of quinoa peptides, comprising the following steps: (1) soaking quinoa powder to obtain a quinoa powder mixture; (2) passing the quinoa powder mixture through the first carbohydrase and the second step in sequence Carbohydrase, protease enzymolysis, obtain enzymolysis product; Described the first carbohydrase is any one in α-amylase, pectinase or pullulanase; Described the second carbohydrase is cellulase, woody enzyme (3) After filtering, concentrating, sterilizing and drying the enzymatic hydrolysis product, a finished product is obtained. In the present invention, the quinoa flour is enzymatically hydrolyzed by the first carbohydrase, the second carbohydrase and protease, and the macromolecular polysaccharide substances such as starch, pectin or cellulose in the quinoa flour are first enzymatically hydrolyzed into small molecular substances, and the quinoa flour is reduced by enzymatic hydrolysis. The viscosity of the quinoa protein is high, and macromolecular substances other than quinoa protein are removed, so that the subsequent quinoa protein can be fully enzymatically decomposed into small molecular active peptides that are easily absorbed and utilized by the body, which improves the utilization rate of quinoa. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111602823-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111072751-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110786519-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112190516-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111072751-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110240626-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111450014-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110438178-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112826781-A |
| priorityDate | 2019-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.