http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111838318-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1528 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 |
| filingDate | 2020-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111838318-B |
| titleOfInvention | A process for improving the membrane structure and composition of homogeneous milk fat globules using phospholipids |
| abstract | The invention discloses a technique for improving the membrane structure and components of homogeneous milk fat globules by using phospholipids, and belongs to the field of dairy processing. The present invention uses fresh milk and natural soybean phospholipids as main raw materials, and through batching and homogenization treatment, the obtained liquid milk has a smaller particle size and a more complete phospholipid film structure, which reduces the whey on the surface of homogeneous milk fat globules Protein and casein are adsorbed, and contain a higher proportion of MFGM functional proteins such as XDH, PASⅢ/Ⅲ; the digestibility of fat in milk increases by 9.6% compared with ordinary homogeneous milk, and the change process of fat particles is more in line with the natural digestion of fresh milk State, to achieve the purpose of improving the function of milk fat globule membrane MFGM protein and strengthening milk nutrition. This method is applicable to liquid milk, milk powder and other dairy products. |
| priorityDate | 2020-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 159.