http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0368864-B1
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fc0668fd5cbfe23cea7d9bdd5de932a |
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S530-833 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-205 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K16-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-34 |
filingDate | 1988-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 1993-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c8fd71160bc376b01cef99b3d704fde |
publicationDate | 1993-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | EP-0368864-B1 |
titleOfInvention | Whey protein fractions |
abstract | Whey protein fractions, especially alpha-lactalbumin and beta-lactoglobulin, are produced by a process which comprises the steps of: (a) treating the whey to achieve a reduction in the specific gravity and ionic strength of the whey to levels which should not be less than 25 % of their original values; (b) adjusting the pH of the whey to a value in the range 3.80 to 5.50 by the addition of acid; the above steps being carried out in any order; (c) heating the pH-adjusted whey to a temperature in the range 55-70°C, and maintaining the whey at that temperature for a period greater than 30 seconds and sufficient to permit aggregation of a portion of the protein content of the whey; (d) cooling the whey to a temperature less than 55°C, and maintaining the whey at that temperature for a period of time sufficient to permit flocculation of the aggregated protein; (e) separating the aggregated protein containing alpha-lactalbumin from the mother liquor; and (f) optionally, recovering beta-lactoglobulin and/or other soluble proteins from the mother liquor. |
priorityDate | 1987-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.