http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110564795-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-645 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-34 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-125 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-00 |
| filingDate | 2019-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110564795-B |
| titleOfInvention | Soybean polypeptide, preparation method thereof and application thereof in cosmetics |
| abstract | The invention belongs to the technical field of microbial fermentation, and particularly relates to soybean polypeptide, a preparation method thereof and application thereof in cosmetics. The preparation method of the soybean polypeptide comprises the following steps: s1, performing extrusion puffing treatment on the soybean meal to obtain puffed soybean meal, and then crushing the puffed soybean meal to obtain puffed soybean meal powder; s2, taking the puffed soybean meal powder, adding water, uniformly mixing to obtain a fermentation substrate, then inoculating bacillus subtilis for fermentation, and obtaining soybean meal fermentation liquor after fermentation is finished; s3, sterilizing the soybean meal fermentation liquor, then performing centrifugal separation, taking supernatant, adding an adsorbent to perform decolorization, and obtaining a decolorized soybean polypeptide solution; s4 the soybean polypeptide is obtained by taking the soybean polypeptide solution for ultrafiltration, collecting the soybean polypeptide, then carrying out reduced pressure concentration and freeze drying. The preparation method of the invention can effectively shorten the production period, improve the product quality and obtain the soybean polypeptide product which is suitable for being applied to cosmetics and can bring anti-aging effect. |
| priorityDate | 2019-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.