利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

5 条记录 (耗时 0.019 秒)

    Process for extracting the components of pea flour
    1.
    发明授权
    Process for extracting the components of pea flour 有权
    豌豆粉成分提取工艺

    公开(公告)号：US07186807B2

    公开(公告)日：2007-03-06

    申请号：US10666223

    申请日：2003-09-17

    申请人： Jean-Paul Salome ,  Jean-Marc Verrin ,  Claude Fache ,  Robert Houard

    发明人： Jean-Paul Salome ,  Jean-Marc Verrin ,  Claude Fache ,  Robert Houard

    IPC分类号： A61K36/00 ,  A23K1/00 ,  A21D2/00

    CPC分类号： C08B30/04

    摘要： The present invention relates to a process for extracting and refining the components of pea flour, characterized in that it consists of the steps of preparing a flour by grinding dried peas previously cleaned, sorted, blanched, freed of dust, introducing the flour thus obtained into water and separating the components of the pea flour using at least one of the pieces of equipment from a potato starch factory chosen from the group consisting of hydrocyclones, centrifugal decanters and sieves, without a stage for separating the internal fibers of the pea being carried out beforehand, devices comprising at least one of these pieces of equipment, and to a particular quality of pea starch thus extracted.

    摘要翻译： 本发明涉及一种提取和精制豌豆粉组分的方法，其特征在于它包括以下步骤：通过研磨先前清洁，分选，漂白，除去粉尘的干豌豆来制备面粉，将由此获得的面粉引入 水，并使用选自水力旋流器，离心分离器和筛子的马铃薯淀粉厂中的至少一个设备分离豌豆粉的组分，而没有分离所进行的豌豆的内部纤维的阶段 预先包括这些设备中的至少一个的设备，以及由此提取的特定质量的豌豆淀粉。

    Pea Protein Composition
    2.
    发明申请
    Pea Protein Composition 有权
    豌豆蛋白组成

    公开(公告)号：US20080226810A1

    公开(公告)日：2008-09-18

    申请号：US11997907

    申请日：2006-07-25

    申请人： Damien Passe ,  Catherine Fouache ,  Philippe Fouache ,  Jean-Marc Verrin ,  Stephanie Bureau

    发明人： Damien Passe ,  Catherine Fouache ,  Philippe Fouache ,  Jean-Marc Verrin ,  Stephanie Bureau

    IPC分类号： A23J1/14

    CPC分类号： A23J1/14

    摘要： The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 000 Da, preferably 20-55% of proteins greater than 15 000 and 100 000 Da, 15-30% of proteins of greater than 5 00 and 15 00 Da and 25-50%, preferably 25-45% of proteins greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85%, preferably 25 to 65%.

    摘要翻译： 本发明涉及一种豌豆蛋白，其蛋白质含量等于或大于60重量％，优选为60至95重量％，分子量分布曲线为1.0-1.8％，优选为1.5-3.0％ 的蛋白质大于100 000Da，优选20-55％的蛋白质大于15000和100000Da，15-30％的蛋白质大于5 00和15 00Da，25-50％，优选25-45 ％的蛋白质大于5 000Da，并且其可溶性蛋白质含量通过用于测量水中蛋白质溶解度的方法确定的方法为20至85％，优选25至65％。

    Pea protein composition
    5.
    发明授权
    Pea protein composition 有权
    豌豆蛋白质组成

    公开(公告)号：US08124162B2

    公开(公告)日：2012-02-28

    申请号：US11997907

    申请日：2006-07-25

    申请人： Damien Passe ,  Catherine Fouache ,  Philippe Fouache, legal representative ,  Jean-Marc Verrin ,  Stéphanie Bureau

    发明人： Damien Passe ,  Catherine Fouache ,  Jean-Marc Verrin ,  Stéphanie Bureau

    IPC分类号： A23J1/00

    CPC分类号： A23J1/14

    摘要： The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 000 Da, preferably 20-55% of proteins greater than 15 000 and 100 000 Da, 15-30% of proteins of greater than 5 00 and 15 00 Da and 25-50%, preferably 25-45% of proteins greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85%, preferably 25 to 65%.

    摘要翻译： 本发明涉及一种豌豆蛋白，其蛋白质含量等于或大于60重量％，优选为60至95重量％，分子量分布曲线为1.0-1.8％，优选为1.5-3.0％ 的蛋白质大于100 000Da，优选20-55％的蛋白质大于15000和100000Da，15-30％的蛋白质大于5 00和15 00Da，25-50％，优选25-45 ％的蛋白质大于5 000Da，并且其可溶性蛋白质含量通过用于测量水中蛋白质溶解度的方法确定的方法为20至85％，优选25至65％。