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    • 11. 发明申请
    • Soybean 7S protein and process for producing the same
    • 大豆7S蛋白及其生产方法相同
    • US20060223985A1
    • 2006-10-05
    • US11447968
    • 2006-06-07
    • Toshimitsu BabaKen Ishida
    • Toshimitsu BabaKen Ishida
    • C07K14/415
    • A23J3/16A23V2002/00A23V2200/238
    • It is intended to improve the water-dispersibility of a soybean 7 S protein isolate, which is rich in soybean 7S globulin as compared with a conventional soybean protein isolate, to thereby provide a beverage thereof easy to drink or ameliorate the workability thereof in producing processed food products such as dough products and tablets. The improved soybean 7S protein isolate having high water-dispersibility can be obtained by treating a soybean 7S protein fraction with an aqueous ethanol solution and drying the same followed by, if necessary, grinding or controlling the grain size. Further, the viscosity of an aqueous dispersion of the above protein isolate can be lowered by acidifying the same.
    • 旨在提高与常规大豆蛋白分离物相比富含大豆7S球蛋白的大豆7S蛋白质分离物的水分散性,从而提供容易饮用的饮料或改善其在加工过程中的加工性能 食品如面团产品和片剂。 通过用乙醇水溶液处理大豆7S蛋白质级分并干燥,然后如果需要,研磨或控制晶粒尺寸,可以获得具有高水分散性的改良的大豆7S蛋白质分离物。 此外,上述蛋白质分离物的水性分散体的粘度可以通过酸化而降低。
    • 14. 发明授权
    • Soybean 7S protein and process for producing the same
    • 大豆7S蛋白及其生产方法相同
    • US07635756B2
    • 2009-12-22
    • US11447968
    • 2006-06-07
    • Toshimitsu BabaKen Ishida
    • Toshimitsu BabaKen Ishida
    • A61K36/48A23J1/14
    • A23J3/16A23V2002/00A23V2200/238
    • It is intended to improve the water-dispersibility of a soybean 7S protein isolate, which is rich in soybean 7S globulin as compared with a conventional soybean protein isolate, to thereby provide a beverage thereof easy to drink or ameliorate the workability thereof in producing processed food products such as dough products and tablets. The improved soybean 7S protein isolate having high water-dispersibility can be obtained by treating a soybean 7S protein fraction with an aqueous ethanol solution and drying the same followed by, if necessary, grinding or controlling the grain size. Further, the viscosity of an aqueous dispersion of the above protein isolate can be lowered by acidifying the same.
    • 旨在提高与常规大豆蛋白分离物相比富含大豆7S球蛋白的大豆7S蛋白质分离物的水分散性,从而提供容易饮用或改善其在加工食品生产中的加工性的饮料 产品如面团产品和片剂。 通过用乙醇水溶液处理大豆7S蛋白质级分并干燥,然后如果需要,研磨或控制晶粒尺寸,可以获得具有高水分散性的改良的大豆7S蛋白质分离物。 此外,上述蛋白质分离物的水性分散体的粘度可以通过酸化而降低。