| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f95abca1950057c5f979b0ce5c0d1e89 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-18 |
| filingDate |
2022-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a74e7372bf8e0c3fa109eb2f7e8928fe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65ec469daf002d3bd53e3f7407723391
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8df51b772a2a2103690c200fbd833aad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20ac7bd665df5a8e329036c9814ed618
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de05eebc06966e24fcb994958723bc5d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c2a4111fe0a1b6dde7804665f108070 |
| publicationDate |
2022-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-114426567-A |
| titleOfInvention |
A kind of preparation method and product of vegetable protein with high solubility and antioxidant properties |
| abstract |
The invention discloses a preparation method and a product of vegetable protein with high solubility and anti-oxidation. Walnut polyphenol; add vegetable protein to deionized water, stir to obtain protein dispersion; adjust the pH of protein dispersion to 8.5-10.5, add walnut polyphenol after stirring for 0.5-1 h, and continue stirring for 1.5-2 h; The pH of the protein dispersion was adjusted back to 7.0, and the supernatant was collected by centrifugation to obtain vegetable protein with improved solubility. The present invention does not introduce enzyme preparation, uses walnut polyphenol as modifier and adjusts pH, which can effectively improve the solubility of vegetable protein with low solubility under neutral condition and endow it with good antioxidant activity. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115316489-A |
| priorityDate |
2022-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |