http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H04281752-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_93bb978c9fe97c06684421435a0f7559 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-346 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-14 |
| filingDate | 1991-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d555de4b4ae7a10c167f04df7679bc0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d58b832aa2de9b3090cbff14975b9a8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c9ff599a9174e4be5619eea96f44235 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c37aa08d7f839dd8d675ddfcdd96c838 |
| publicationDate | 1992-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H04281752-A |
| titleOfInvention | Enzyme-modified protein and its production |
| abstract | PURPOSE: To obtain a protein having an excellent flavor and sensory properties and useful for foods by extracting a vegetable protein from a vegetable protein food by using an alkali soln. containing a chelating agent, changing the extract into acid to precipitate, and hydrolyzing with an enzyme under specified conditions. n CONSTITUTION: This method is to produce such a vegetable protein from a vegetable protein food that has improved physical properties to realize a product having excellent flavor and basic properties when the protein is mixed with a meat. An alkali soln. containing a chelating agent such as phosphate is used so as to extract the vegetable protein from the food. This chelating agent produces a chelate of an element which causes bad influences on the hue and odor by oxidation during extraction of the protein. Then the extract is changed into an acid state to precipitate the vegetable protein. The protein is hydrolyzed with an animal or vegetable enzyme under controlled conditions of time and density for gentle hydrolysis so as to obtain low viscosity and large density. Thus, the obtd. protein is suitable for a meat product. n COPYRIGHT: (C)1992,JPO |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6051265-A |
| priorityDate | 1990-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID1061 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID411550719 |
Total number of triples: 22.