http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113122603-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aac046845dfc9bba4a73851d636bd014 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 |
| filingDate | 2021-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5bb317fb6d298b34a3c26c7189b86e6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b546b3c5050dca46ec05bf9c3d996fe6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_844ca1a8cc70e933a03c40e1b97b98e1 |
| publicationDate | 2021-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113122603-A |
| titleOfInvention | Preparation technology of enzymatic hydrolyzed fish pulp and functional protein peptide |
| abstract | The invention relates to the technical field of fish meal processing by-products, in particular to a preparation process for enzymatically hydrolyzed fish pulp and functional protein peptides, comprising the following steps: crushing raw materials, adjusting pH value, enzymatic hydrolysis, enzymatic inactivation, separation and slag removal. In the preparation process of the invention, the ultrasonic wave can well break the cell wall, thereby releasing the nutrients and protease inside the cell, and the high-frequency vibration of the ultrasonic wave is not coordinated with the vibration of the cell, causing a partial vacuum in the surrounding environment of the cell, and causing the cell membrane to produce cavitation. Therefore, it can be broken, so the extraction efficiency and extraction speed of protein and functional protein peptides can be effectively improved; the air can be uniformly mixed with the solution through the diaphragm-type microporous aerator, so that the solution temperature is uniform, so as to inhibit the increase of heat. The enzymatic activity is destroyed; by adjusting the pH value, the bacteria are inhibited, the spoilage and odor in the pulping process are prevented, and the activity of protease and other biological enzymes in the raw material can be increased. |
| priorityDate | 2021-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.