Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2efbe95965e682e179dfd266c9980505 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P17-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07D311-36 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P17-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D311-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-415 |
filingDate |
2005-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffc3c29857a6136b482e528c73089f43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ec1ba7b745f393939f5d26dc77dd909 |
publicationDate |
2006-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
JP-2006087440-A |
titleOfInvention |
Aglycon isoflavone-enriched plant protein whey production method |
abstract |
To provide a method for producing an aglycon isoflavone-enriched protein whey. A plant protein whey containing a residual enzyme which is (a) glucone isoflavone and a beta-glucosidase enzyme is obtained, and (b) the glucone isoflavone is mixed with the enzyme for 24 to 48 hours at 40 ° C to Contacting at a temperature of 60 ° C. and a pH of 4.0 to 8.0 converts at least 80% of the glucone isoflavones in the whey to aglucone isoflavones to produce an aglucone isoflavone concentrated whey. (C) obtaining a plant protein whey containing glucone isoflavone, (d) adding the glucone isoflavone to a sufficient amount of acid, 30 minutes to 180 minutes, at a temperature of 80 ° C. to 90 ° C. and 1-2. Contacting at pH, at least 80% of the glucone isoflavone in the whey is converted to aglucone isoflavone to produce an aglycon isoflavone concentrated whey. [Selection figure] None |
priorityDate |
1993-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |