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3 results about "Beta-conglycinin" patented technology

A soybean polypeptide, and a preparation method and application thereof

ActiveCN115466766BHydrolysed protein ingredientsHydrolasesAlpha globulinOrganic chemistry
The application relates to a soybean polypeptide and a preparation method and application thereof. The preparation method of the soybean polypeptide comprises the following steps: performing an enzymolysis reaction on soybean protein isolate by using a protease, centrifuging and collecting supernatant, performing ultrasonic treatment on the supernatant, and obtaining the soybean polypeptide. The preparation method of the soybean polypeptide utilizes the protease to perform the enzymolysis on the soybean protein isolate, can efficiently degrade the soybean protein, performs the ultrasonic treatment on the supernatant, can further promote the degradation of a beta-conglycin alpha subunit anti-enzymolysis peptide segment, and obtains a high-quality product which is clear and transparent.
A soybean polypeptide, and a preparation method and application thereof
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Owner:INSTITUTE OF PROCESS ENGINEERING CHINESE ACADEMY OF SCIENCES

Noodles containing dehulled mung bean flour

PendingJP2025171199AFood scienceBiotechnology7s globulin
To provide noodles that have a good flavor and excellent food texture and physical properties, although the noodles are made from low-processed materials containing a large amount of β-conglycinin-like protein.SOLUTION: By blending a certain amount of dehulled mung bean flour with mung beans containing mung bean protein that has health functions such as physiological functions similar to those of β-conglycinin (7S globulin protein), it is possible to produce noodles rich in mung bean protein having a good flavor with less of grassy smell, and having improved food texture and improved noodle surface smoothness compared to noodles made by adding isolated mung bean protein.SELECTED DRAWING: None
Noodles containing dehulled mung bean flour
Noodles containing dehulled mung bean flour
Noodles containing dehulled mung bean flour
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Owner:FUJI OIL CO LTD

Method for analyzing 11s (glycinin) and 7s (β-conglycinin) proteins in soybeans using RP-uplc

PCT designated stageWO2026142163A1BiotechnologyBiochemistry
Method for analyzing 11s (glycinin) and 7s (β-conglycinin) proteins in soybeans using RP-uplc
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Owner:REPUBLIC OF KOREA (MANAGEMENT RURAL DEV ADMINISTRATION)