| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-375
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-008
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-195
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-37 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-195
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-375
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-07 |
| filingDate |
2022-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4b7f84e39ec3e826d4c548805da9902
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d26b50591bf9d815423361e6c0a918c2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8844c31d18bfcbab0a60e093dc5fb07 |
| publicationDate |
2022-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
NL-2031945-B1 |
| titleOfInvention |
Fully soluble edible fungus protein and preparation method thereof |
| abstract |
The present invention discloses a fully soluble edible fungus protein and a preparation method thereof. The fully soluble edible fungus protein is prepared by unfolding an unmodified edible fungus protein under a basic condition and adjusting pH to neutral by adding acid. The preparation method of the present invention does not alter the protein primary structure and can retain the nutritional value of protein to the greatest extent. In addition, the obtained edible fungus protein has no exogenous ingredients added, which improves the acceptance of consumers to the greatest extent, achieving the rational utilization of by-products of edible fungus, and effectively avoiding resource waste and environmental pollution. |
| priorityDate |
2021-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |