http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022514769-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-195 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-063 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022514769-A |
| titleOfInvention | Functional yeast protein concentrate |
| abstract | The present invention is a method for preparing a yeast protein concentrate, in which yeast cells are lysed in a suspension adjusted to a specific pH before lysis, and then the soluble fraction obtained from the lysis is subjected to filtration. The present invention relates to a method comprising reducing the content of molecules less than 30 kDa and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate that can be obtained by the method of the present invention. Since the yeast protein concentrate is still folded, it contains a large amount of protein that can aggregate to form a solid protein matrix when heated. Moreover, the yeast protein concentrates of the present invention have a modest taste and are therefore particularly suitable for use in the preparation of food products such as meat substitutes. |
| priorityDate | 2018-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.