| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2bcaf91101a370a3d64e3190366357f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-346
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-148
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 |
| filingDate |
2017-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_105e32e2f3dcc84542d273f8d1fd6a18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0baa80448ab1571cddede62ab4056e84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04587a0a410b31064ccab15ad9d6318d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73af9e7578b587c7f0de2e19220d8f23
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f7ad46c9f108e95961667c9db04b790
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83ccb754c22a2c0935ca483c043ab932
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1835d423aa8a8967ddd60304e0a9447 |
| publicationDate |
2019-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2019124946-A1 |
| titleOfInvention |
Techno-functional plant protein fraction from leguminous or oil seeds |
| abstract |
The present invention relates to a plant protein fraction from legumes or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the process a first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction, and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature>70° C. one or more times, optionally a fermentation one or more times and a pressure and/or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immunoreactivity and has good techno-functional and organoleptic properties. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2020236966-A1 |
| priorityDate |
2016-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |