CN104982647A - 一种提高大豆分离蛋白起泡性和稳定性的方法 - Google Patents
一种提高大豆分离蛋白起泡性和稳定性的方法 Download PDFInfo
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- CN104982647A CN104982647A CN201510390411.0A CN201510390411A CN104982647A CN 104982647 A CN104982647 A CN 104982647A CN 201510390411 A CN201510390411 A CN 201510390411A CN 104982647 A CN104982647 A CN 104982647A
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105614843A (zh) * | 2015-12-02 | 2016-06-01 | 农业部食物与营养发展研究所 | 一种具有抗疲劳功效的蛋白营养食物制备方法及其应用 |
CN106912519A (zh) * | 2015-12-25 | 2017-07-04 | 河南工业大学 | 一种添加蛋白配料改良蛋糕品质的方法 |
CN113057247A (zh) * | 2019-12-31 | 2021-07-02 | 丰益(上海)生物技术研发中心有限公司 | 高起泡性和起泡稳定性大豆蛋白组合物及其制备方法 |
CN113854392A (zh) * | 2021-09-27 | 2021-12-31 | 安徽卫青健康科技有限公司 | 一种高药品浓度的发泡起酥梨膏糖及其制备方法 |
CN113854507A (zh) * | 2021-10-08 | 2021-12-31 | 河南光头娃食品科技有限公司 | 一种低盐风味腊肉的加工方法 |
CN114287640A (zh) * | 2021-12-30 | 2022-04-08 | 平顶山天晶植物蛋白有限责任公司 | 一种膨化用大豆蛋白及其制备方法 |
Citations (3)
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EP1723855A1 (en) * | 2005-05-16 | 2006-11-22 | Tung Hai Biotechnology Corporation | gamma-polyglutamic acid (gamma-PGA, H Form) and gamma-polyglutamates for use as nutrition supplements in dietary products |
JP2008000061A (ja) * | 2006-06-22 | 2008-01-10 | Taiyo Kagaku Co Ltd | 卵白起泡安定化剤 |
CN102655767A (zh) * | 2009-12-18 | 2012-09-05 | 株式会社钟化 | 液状食品组合物 |
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2015
- 2015-07-07 CN CN201510390411.0A patent/CN104982647B/zh active Active
Patent Citations (3)
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EP1723855A1 (en) * | 2005-05-16 | 2006-11-22 | Tung Hai Biotechnology Corporation | gamma-polyglutamic acid (gamma-PGA, H Form) and gamma-polyglutamates for use as nutrition supplements in dietary products |
JP2008000061A (ja) * | 2006-06-22 | 2008-01-10 | Taiyo Kagaku Co Ltd | 卵白起泡安定化剤 |
CN102655767A (zh) * | 2009-12-18 | 2012-09-05 | 株式会社钟化 | 液状食品组合物 |
Non-Patent Citations (3)
Title |
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YUNG-SHIN SHYU,WEN-CHIEH SUNG: "IMPROVING THE EMULSION STABILITY OF SPONGE CAKE BY THE ADDITION OF γ-POLYGLUTAMIC ACID", 《JOURNAL OF MARINE SCIENCE AND TECHNOLOGY》 * |
刘程等主编: "《表面活性剂性质理论与应用》", 30 June 2003, 北京工业大学出版社 * |
袁惠新等编著: "《食品加工与保藏技术》", 28 February 2000, 化学工业出版社 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105614843A (zh) * | 2015-12-02 | 2016-06-01 | 农业部食物与营养发展研究所 | 一种具有抗疲劳功效的蛋白营养食物制备方法及其应用 |
CN106912519A (zh) * | 2015-12-25 | 2017-07-04 | 河南工业大学 | 一种添加蛋白配料改良蛋糕品质的方法 |
CN113057247A (zh) * | 2019-12-31 | 2021-07-02 | 丰益(上海)生物技术研发中心有限公司 | 高起泡性和起泡稳定性大豆蛋白组合物及其制备方法 |
CN113057247B (zh) * | 2019-12-31 | 2024-02-02 | 丰益(上海)生物技术研发中心有限公司 | 高起泡性和起泡稳定性大豆蛋白组合物及其制备方法 |
CN113854392A (zh) * | 2021-09-27 | 2021-12-31 | 安徽卫青健康科技有限公司 | 一种高药品浓度的发泡起酥梨膏糖及其制备方法 |
CN113854507A (zh) * | 2021-10-08 | 2021-12-31 | 河南光头娃食品科技有限公司 | 一种低盐风味腊肉的加工方法 |
CN114287640A (zh) * | 2021-12-30 | 2022-04-08 | 平顶山天晶植物蛋白有限责任公司 | 一种膨化用大豆蛋白及其制备方法 |
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PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
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Denomination of invention: A method for improving foaming and stability of soybean protein isolate Effective date of registration: 20210805 Granted publication date: 20180918 Pledgee: Henan Yexian Rural Commercial Bank Co.,Ltd. Pledgor: PINGDINGSHAN TIANJING PLANT ALBUMEN Co.,Ltd. Registration number: Y2021980007329 |
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Date of cancellation: 20230825 Granted publication date: 20180918 Pledgee: Henan Yexian Rural Commercial Bank Co.,Ltd. Pledgor: PINGDINGSHAN TIANJING PLANT ALBUMEN Co.,Ltd. Registration number: Y2021980007329 |
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Denomination of invention: A Method for Improving the Foaming and Stability of Soybean Protein Isolates Effective date of registration: 20230904 Granted publication date: 20180918 Pledgee: Henan Yexian Rural Commercial Bank Co.,Ltd. Pledgor: PINGDINGSHAN TIANJING PLANT ALBUMEN Co.,Ltd. Registration number: Y2023980054967 |