| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J2305-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-50 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-0045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1542
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J3-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate |
2008-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101535688-B1 |
| titleOfInvention |
Method for producing water-soluble polysaccharide |
| abstract |
A novel dispersion stabilizer capable of stabilizing proteins in the pH region near the protein isoelectric point and providing a novel water-soluble soy polysaccharide to the water-soluble soy polysaccharide and capable of stabilizing the protein in the pH region near the protein isoelectric point, and And to provide an acidic protein food or drink. The water-soluble soy polysaccharide obtained by extracting the soybean seed material can be crosslinked to improve the dispersion stability of the protein in the pH region near the lipoprotein isoelectric point. In addition, an acidic protein food or drink having a low viscosity using the water-soluble soybean polysaccharide can be obtained. |
| priorityDate |
2007-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |