| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d202e9e866984fe229f6facc38f1d740 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-205 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D21-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C02F1-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00 |
| filingDate |
1991-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a259620c636e7f274e07db485d8a333
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_213652119b9e1e8b1d50f307bdc095da |
| publicationDate |
1992-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H04281750-A |
| titleOfInvention |
Recovering method of protein by using xanthan gum |
| abstract |
PURPOSE: To recover protein from food processing waste at a low cost by controlling the pH of the food processing waste to a specified range of the isoelectronic point of the protein and adding an effective amt. of xanthan gum to precipitate the protein in a fibrous state. n CONSTITUTION: (A) Xanthan gum is added to a food processing waste such as whey, sweet whey, cow plasma, pig plasma and potato protein. (B) The pH of the food processing waste is controlled to a range within 2pH units from the isoelectronic point of the protein. The xanthan gum is added by an effective amt. (preferably 0.1 to 0.4g per 1 go of protein) to precipitate the protein in a fibrous state to recover the protein from the food processing waste. n COPYRIGHT: (C)1992,JPO |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103214122-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103214122-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011088051-A |
| priorityDate |
1990-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |