http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112646855-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-4732 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-344 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 |
| filingDate | 2020-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112646855-B |
| titleOfInvention | Production method and application of low-sensitization casein peptide |
| abstract | The invention provides a production method of low-sensitization casein peptide, which comprises the following steps: (1) adding casein into pure water, heating, keeping the temperature, stirring, cooling to room temperature, transferring into an ultrahigh pressure device, pressurizing, maintaining the pressure, and decompressing to obtain a casein solution; (2) adding guar gum into pure water, stirring until the guar gum is uniformly mixed, adding methacrylic anhydride, adjusting the pH value of a system to 8-10 by using a sodium hydroxide solution, continuously stirring for reaction, adding composite protease, heating, keeping the temperature, and stirring to obtain a composite protease solution; (3) uniformly mixing the casein solution and the compound protease solution to obtain a mixed solution, placing the mixed solution in a homogenizer for homogenization, taking out the mixed solution, adjusting the pH value to 7, heating and carrying out enzymolysis to obtain an enzymolysis solution; (4) heating the enzymolysis liquid to inactivate enzyme, cooling to room temperature, centrifuging to obtain supernatant, and freeze drying the supernatant to obtain the low-sensitization casein peptide. The low-sensitization casein peptide produced by the invention has low sensitization, small bitter taste and good stability. |
| priorityDate | 2020-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.