| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43d604052309544a9149a7fa485a6bcb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41d42dda56335b56f7f1545dcbc7ca22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7c9793f38d9c251432249f7f367841d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14 |
| filingDate |
2022-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11350a9a9808ac4104de8d996e00afa2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a02ae24435088068768924b9fca6bab
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46472751940383c0ed7a91994daf8b02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c0bdc50a51e5db66b4a857f84dc8d09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cd815d422023ac91b176ab391512d1c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e336f890e9d838190af157b4a804e3c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6527fbd8d8f7cc8cd4909e17ca960251
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a51b7ac3cfefaeb1100da1016bd74339 |
| publicationDate |
2022-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-115125281-A |
| titleOfInvention |
A method for preparing hypoallergenic Crayfish peptides by multi-mode gradient ultrasonic enzymatic method |
| abstract |
The invention discloses a method for preparing hypoallergenic Crayfish peptides by a multi-mode gradient ultrasonic enzymatic method, which belongs to the technical field of food processing. (2) The shrimp slurry is subjected to the first step of multi-mode gradient ultrasonic treatment; (3) an appropriate amount of enzyme is added to the treated shrimp slurry to carry out the second step of multi-mode gradient ultrasonic combined enzymatic hydrolysis reaction (4) the obtained enzymolysis solution is carried out to centrifugal removal of slag and ultrafiltration, and the retentate is returned to the enzymolysis process, and secondary enzymolysis is carried out; After compounding, homogenize and spray dry to obtain high-quality hypoallergenic Crayfish peptide powder. The method adopted in the present invention not only significantly improves the preparation efficiency and quality of the Crayfish peptide powder, but also significantly reduces its sensitization. |
| priorityDate |
2022-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |