http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2188560-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_814a781c8742bb0cf47480b6d606c176 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-49 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-49 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-06 |
| filingDate | 1997-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f37153cff4f595c3939f706cfbe44557 |
| publicationDate | 2002-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2188560-C2 |
| titleOfInvention | Modified globin protein product and method of its preparation |
| abstract | FIELD: medicine. SUBSTANCE: invention relates with new protein derivatives of blood, raw material in which composition blood proteins and hemoglobin are included. Modified globin protein product prepared from blood or hemoglobin and having isoelectric point at pH 4-5 contains: iron, less 1000 mln -1 ; histidine : lysine in ratio 0.6-1.5; tyrosine, 0.8-2.5 mas.%; methionine, 0.6-0.9 mas.%; lysine, 6.5-9.0 mas.%. Method of preparing said modified globin products involves alkaline treatment of initial material at pH more 12 and oxidizing treatment at pH lower 12 with simultaneous maintaining the temperature lower 50 C. The method involves a possibility of removing iron-containing components. When using said product in food products unfavorable odor and taste do not create. EFFECT: preparation of new globin protein product with properties and characteristics analogous to caseinates and soya isolates. 3 cl, 2 tbl |
| priorityDate | 1996-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 195.