http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015101122-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cc4e13141d402ceb885f368dfa042348 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2014-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48bc30ff29c944d06fced5b0fd8592c9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e2fba388ed780c21e9a98c797f928c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f5de0a6b3c73ef35f06ab55a9f4a47d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18a2c20cccaaad3b984f013957b21aac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ac994e9c73d67da07bd94082c6d398e |
| publicationDate | 2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2015101122-A1 |
| titleOfInvention | Method of preparing white liquor flavored enhancing peptide |
| abstract | Provided is a method of preparing white liquor flavored enhancing peptide, comprising the following steps: uniformly blending soybean meal with chloroform/ethanol combined liquid, passing through a colloid mill, and centrifuging to obtain the precipitate of soybean meal with alcohol soluble components removed; adding 55% (v/v) ethanol aqueous solution and protease, and concentrating the supernatant to obtain white liquor flavored enhancing peptide. The present invention hydrolyzes soybean meal with 55% ethanol solution, such that macromolecular proteins or polypeptides in the soybean meal hydrolysates can be precipitated out so as to avoid precipitation or forming layers when being applied to liquors, and also in the hydrolyzing process, the ethanol can adsorb a great deal of hydrolyzing off-flavor, and is very easy to remove by a concentration process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113462507-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113186242-A |
| priorityDate | 2014-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID11182794 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID129067576 |
Total number of triples: 22.