JP7133388B2 - 酵母タンパク質の製造方法及び改良方法 - Google Patents
酵母タンパク質の製造方法及び改良方法 Download PDFInfo
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- JP7133388B2 JP7133388B2 JP2018150934A JP2018150934A JP7133388B2 JP 7133388 B2 JP7133388 B2 JP 7133388B2 JP 2018150934 A JP2018150934 A JP 2018150934A JP 2018150934 A JP2018150934 A JP 2018150934A JP 7133388 B2 JP7133388 B2 JP 7133388B2
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Description
そのため、より簡便で、汎用的に利用できるタンパク質素材を得る製造方法が求められていた。
(1)エタノール濃度が0.2重量%以上の水溶液に、酵母由来タンパク質を添加、混合する工程を有する、酵母由来タンパク質を含む組成物の製造方法。
(2)エタノール濃度が0.2重量%以上の水溶液に、酵母由来タンパク質を添加、混合することによる、酵母タンパク質の分散性改良方法。
成形した試料を50mlの水が入った50ml容のビーカーに静かに投入し静置した。静置後、0秒、60秒、15時間後の結果を示す写真を図2に示す。
Claims (1)
- エタノール濃度が0.2重量%以上の水溶液に、酵母由来タンパク質を添加、混合することによる、酵母タンパク質の分散性改良方法。
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JP2020025478A JP2020025478A (ja) | 2020-02-20 |
JP7133388B2 true JP7133388B2 (ja) | 2022-09-08 |
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2004238286A (ja) | 2003-02-03 | 2004-08-26 | Ichimaru Pharcos Co Ltd | 養毛・育毛剤 |
JP2010524446A (ja) | 2007-04-20 | 2010-07-22 | ディーエスエム アイピー アセッツ ビー.ブイ. | マンノプロテイン液状配合物 |
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JPH0967205A (ja) * | 1995-08-31 | 1997-03-11 | Sumitomo Chem Co Ltd | 粒状農薬組成物およびその製造方法 |
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Patent Citations (2)
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JP2004238286A (ja) | 2003-02-03 | 2004-08-26 | Ichimaru Pharcos Co Ltd | 養毛・育毛剤 |
JP2010524446A (ja) | 2007-04-20 | 2010-07-22 | ディーエスエム アイピー アセッツ ビー.ブイ. | マンノプロテイン液状配合物 |
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