基本信息:
- 专利标题： 용융 가공으로 형성된 단백질 안정화된 항균 조성물
- 专利标题（英）：Protein stabilized antimicrobial composition formed by melt processing
- 专利标题（中）：蛋白质稳定化抗微生物组合物
- 申请号：KR1020137014468 申请日：2011-10-31
- 公开(公告)号：KR1020140017501A 公开(公告)日：2014-02-11
- 发明人： 토폴카라에브바실리에이. , 숄닐티. , 이재홍 , 암브로스다이애나엘. , 김영숙
- 申请人： 킴벌리-클라크 월드와이드, 인크.
- 申请人地址： *** North Lake Street, Neenah, WI *****-****, U.S.A.
- 专利权人： 킴벌리-클라크 월드와이드, 인크.
- 当前专利权人： 킴벌리-클라크 월드와이드, 인크.
- 当前专利权人地址： *** North Lake Street, Neenah, WI *****-****, U.S.A.
- 代理人： 장수길; 위혜숙
- 优先权： US12/961,634 2010-12-07
- 国际申请： PCT/IB2011/054839 2011-10-31
- 国际公布： WO2012077006 2012-06-14
- 主分类号： A01N65/00
- IPC分类号： A01N65/00 ; A01N25/02 ; A01P1/00
Antimicrobial activity of a vegetable oil (e.g., thymol, carbamic scroll, and so on) and melt-blending the protein apparatus (e.g. an extruder), there is provided a method of producing an antimicrobial composition comprising mixing in. Despite the problems normally associated with melt processing and protein, the inventors of the present invention have excellent mechanical properties that can be represented, a stable melt-has been found that the machining conditions and ingredients can be optionally adjusted so as to form a working composition. For example, helping to limit the polypeptide dissociation, aggregation and therefore the extrusion temperature (s) and the shear rate applied during melt blending to reduce its vulnerability implications impact is relatively low. Improve the ability to flow into the internal structure of that the use of such a low temperature / shear conditions often though this tends to reduce mixing efficiency, the inventors of the present invention is a vegetable oil by using the carrier fluid can be held in a stable manner in the protein that can be found. The composition may also, and usually dry, typically no solvent. In this manner, proteins generally will not be dispersed prior to use, it will not prematurely release the vegetable oil.
公开/授权文献:
- KR101867638B1 용융 가공으로 형성된 단백질 안정화된 항균 조성물 公开/授权日：2018-06-18