| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3fb339c774791aec962066b2097beaa8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4c77ec0f7c1ba5cd1cb0ede1c56db3c2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K38-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-435
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K16-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-76
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-20 |
| filingDate |
1989-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b479de8958aaa30aad4b5d4099681d5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4bcc3d60d3863ed2336f4546ae065059 |
| publicationDate |
1991-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H03139245-A |
| titleOfInvention |
Whey protein composition, its production and application of whey protein composition |
| abstract |
PURPOSE: To enhance the resistance to infection with pneumococcus by preparing a whey protein compsn. based on the total amino acid and small peptide patterns occurring in the contribution of the biological activity of a non- denatured whey protein concentrate to a protein component. n CONSTITUTION: The milk right after collection is cooled to 2 to 10°C, more adequately 4°C to get rid of dirt component and after the milk is further purified, its pH is lowered to about 4.6 at 20°C by using lactic acid to settle curd. Next, rennet is added to the milk and the tap. is raised to about 30°C for 20 minutes to accelerate the removal of the whey from the curd and is decomposed by stirring in a vat. The residual products in the vat are subjected to a low- temp. sterilization treatment and high-speed stirring treatment and, thereafter, the whey is separated by irradiation and is subjected to ultrafiltration by using membranes to remove the whey of a mol. wt. of substantially ≤10000, by which the whey protein compsn. is prepd. n COPYRIGHT: (C)1991,JPO |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008115194-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100297610-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006219458-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002517454-A |
| priorityDate |
1988-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |