| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f4c7912a78b3e3e005956d35959b0374 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-415
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-415
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-00 |
| filingDate |
2017-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa6bfdb13532c49f446a8015af5d56de
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c762956a234f4064625ee184e96f227f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da6a83891976e956263ae04d41142002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f76e17de5803a47664b251cbabb888b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77dd312ea6cdb0f858dd72165c9fcc73
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_217adbf83320df0424f4de956f75a088
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5912900a5b15a17260622acc8ac2550c |
| publicationDate |
2017-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2017291926-A1 |
| titleOfInvention |
Method of Preparing Functional Peptides from Germinated Beans |
| abstract |
The present invention discloses a method of preparing a functional peptide from a germinated bean, including the steps of: germinating a bean until a sprout length is about 0.5-1.0 cm; adding water to the obtained germinated bean, and then blending and crushing the germinated bean; adjusting the obtained slurry to a pH value between 6.5-8.0, and then adding neutral protease, papain and compound flavor protease to perform enzymatic reaction under stiffing condition, wherein an enzymatic reaction solution is obtained including the functional peptide; subjecting the enzymatic reaction solution to ultrafiltration using an ultrafiltration membrane; keeping the ultrafiltrated enzymatic reaction solution at a temperature between 70-80° C. or using ozonated water at a concentration between 20-25 mg/L thereby avoiding decomposition by microorganisms; and performing spray drying to obtain the functional peptide. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111248327-A |
| priorityDate |
2016-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |