CN101731510B - Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics - Google Patents
Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics Download PDFInfo
- Publication number
- CN101731510B CN101731510B CN201010018138A CN201010018138A CN101731510B CN 101731510 B CN101731510 B CN 101731510B CN 201010018138 A CN201010018138 A CN 201010018138A CN 201010018138 A CN201010018138 A CN 201010018138A CN 101731510 B CN101731510 B CN 101731510B
- Authority
- CN
- China
- Prior art keywords
- starch
- slow release
- hypoglycemia
- response characteristics
- starch derivative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for producing a controlled/slow release starch derivative with hypoglycemia response characteristics, and belongs to the technical field of the production of functional food additives. The method utilizes a conventional industrial natural polymer to obtain the controlled/slow release starch derivative with the hypoglycemia response characteristics through micro-encapsulation embedding technology. The method adopts emulsification/internal gelatination technology, takes commercialized starch with different sources as a core material, and takes a compound of canageenen or sodium alginate and chitosan as a wall material to obtain a starch derivative with a particle size of between 10 and 150mu m through micro-encapsulation embedding treatment. The content of temperature-resistant slowly digestible starch (SDS) is remarkably improved (more than or equal to 15 percent) relative to native starch in the starch derivative, and the change range of the content thereof does not exceed 3 percent after high-pressure cooking treatment. A glycemic index (GI) is lower than 55 percent. The starch derivative not only can be taken as a functional ingredient to be added to develop novel slowly digestible hypoglycemia food, but also can be taken as a carrier material of stabilization and targeted controlled/slow release of functional factors such as probiotics, active polypeptide, protein, grease, vitamin and the like.
Description
Technical field
What the present invention relates to is that a kind of physics method of utilizing has the production method of the control slow release starch derivative of hypoglycemia response characteristics from ative starch production, belongs to the functional food additives production technical field.
Background technology
Starch is as being only second to cellulosic recyclability resource, has cheap and easy to get, degradability and is prone to be transformed into characteristics such as starch derivatives.The development and use research of starch resource is all attached great importance in countries in the world for a long time, is the research focus of scientific worker and production firm through the whole bag of tricks to the modification of starch especially always.
Simultaneously; Along with the variation of social structure, quickening, eating habit and the food composition of rhythm of life change and social senilization; Very big change has taken place in the human diseases spectrum; Chronic disease constantly rises like insulin resistance relevant disease ratios such as diabetes, angiocardiopathy, obesity, hyperlipidemia, hypertension, has become global great public health problem at present.Prevent the key that above-mentioned disease takes place to be scientific and reasonable diet structure.In addition, functional food is one of the direction of 21 century development of food industry, the Along with people's growth in the living standard; People more and more is paid close attention to the functionalization of food, not only hopes to promote longevity, and also thirsts for having the food that diseases prevention is healthy and strong; Improve the quality of living, formed worldwide " health food heat ".
Starch is carbohydrate main in the human diet, also is the main source of body energy.The bioavailability according to starch under in-vitro simulated condition such as Britain nutritionist professor Englyst is divided three classes starch: be prone to digestible starch (RDS); Refer to those starch that can in small intestine, be digested and assimilated rapidly (＜20min), as hot rice, hot steamed bun, hot lotus root starch paste etc. just boiled the back starch-containing abundant food; Slow-digestion starch (SDS) refers to that those can be absorbed but slow starch (20min～120min), be mainly most of cereal (uncooked rice, corn, Chinese sorghum etc.) of giving birth to by catapepsis in small intestine; Resistant starch (RS), the starch that refers in the human small intestine, can't to digest and assimilate (＞120min), being similar to dietary fiber can only be at large intestine by the microbial fermentation utilization.Wherein SDS degrades in small intestine slowly and prolongs glucose and discharges, and keeps glucostasis, is the hypoglycemia amylum of taking into account nutrition and function, also can prevent and treat diseases such as diabetes, angiocardiopathy and obesity.
At present, the SDS preparation method of report mainly is recrystallization method and chemic modified method, and the former processing stability is poor, and there is food-safety problem in the latter.A kind of producer rule with control slow release starch derivative of hypoglycemia response characteristics has remedied above-mentioned deficiency; High-load heatproof SDS not only can be provided; And products obtained therefrom is similar with common starch, can be used as the trophism auxiliary material and adds in the modern food prescription, improves the processing characteristics and the nutritional quality of food; Therefore have the potential exploitation in great market and be worth, and do not see the industrialization report of this series products as yet.
Summary of the invention
The object of the present invention is to provide a kind ofly be of high nutritive value, glycemic index is low, the digestion rate physical preparation method of function starch derivatives slowly.
Technical scheme of the present invention: the present invention utilizes back such as composite processing such as existing industrial natural high molecular polymer such as carragheen or sodium alginate and shitosan etc. to be the wall material; Commercialization starch with separate sources; As core, prepare a kind of production method like cereal starch, potato starch, bean starch etc. with control slow release starch derivative of hypoglycemia response characteristics through emulsification-inner gelling microcapsules embedding techniques.
Concrete technology is:
A) the slightly solubility calcium salt of 10～500g starch and 1～20g miniaturization being handled mixes and adds in the natural polymers aqueous solution that is distributed to 1L percentage by weight 0.1%～10%, aqueous dispersion liquid;
Natural polymers is selected the compound of carragheen or sodium alginate and shitosan for use, the proportioning carragheen or the sodium alginate of compositeization processing: the mass ratio of shitosan is 0.5: 1～10: 1;
B) aqueous dispersion liquid that mixes is added in the oil phase by volume, oil phase is the edible vegetable oil that contains weight percent 0.5%～5% sorbitan fatty acid ester, and water oil phase volume ratio is 1: 1～1: 10, stirs 5～20min with 100～2000r/min;
C) the pH value that drips the glacial acetic acid solution regulation system is 4.0～6.5, and being cured 1～12h at 15～30 ℃, to obtain granular size be 10～150 μ m solid microspheres;
D) filter the washing of collection microballoon and deionized water, promptly get controllable sustained-release starch derivatives finished product at 30～50 ℃ of heated-air drying 2～12h then.
Raw starch is selected amylomaize, waxy corn starch, conventional corn starch, wheaten starch, glutinous rice starch, long-grained nonglutinous rice starch, polished rice starch, sorghum starch, farina, tapioca, sweet potato starch, green starch, chick-pea starch, sago starch or canna starch for use.
The slightly solubility calcium salt is selected calcium carbonate, calcium lactate, calcium citrate, calcium oxalate or calcium tartrate for use.
The application of the control slow release starch derivative of producing with said method: through emulsification-inner gelatine embedding techniques with hypoglycemia response characteristics; Heatproof slow-digestion starch SDS compares ative starch above 15% in the product; Autoclaving is handled its content scope of back and is no more than 3%; Extracorporeal simulating experiment records glycemic index GI and is lower than 55%, is used for:
A) add as the function batching, exploitation is digestion hypoglycemia food slowly;
Or B) as the stable stateization of active peptides, protein, grease, probio and vitamin function factor and the carrier material of target control slowly-releasing.
The full starch analysis kit that adopts Irish Megazyme company to produce is measured the content of SDS according to the Englyst method.Glycemic index GI predicts that by hydrolysis index HI value formula is GI=0.862 * HI+8.198, and wherein the HI value records in-vitro simulated enzymic digestion by the DNS method and produces the reduced sugar data and calculate.
Beneficial effect of the present invention:
1, raw material of the present invention adopts the starch of cereal starch, potato starch, bean starch and other plant origin common on the domestic market, and raw material sources extensively, do not receive the restriction in the place of production and season.
2, be raw material with starch, adopt production technology of the present invention to handle, simplified technology, effectively improved the content of SDS, cut down the consumption of energy, guarantee that good quality of product, product cost obviously descend; The present invention simultaneously adopts process for cleanly preparing, realizes the organic wastewater zero-emission, and environment is not had any harmful effect.
3, the present invention prepares the control slow release starch derivative with hypoglycemia response characteristics with the physically trapping technology, and the product nutritional quality is good, and heat-resisting processability is good, and the excursion that back SDS content is handled in autoclaving is no more than 3%.
4, the functional character of product is easy to control, the control slow release starch derivative with hypoglycemia response characteristics of the present invention's preparation, the production process from the raw starch to the product; Starch granules remains graininess; Granular size is different to be changed the RS content of product with forming, and compares with ative starch, and SDS content increases and the heat endurance raising in the product; Form different control slow release starch derivative starch product series, can be applicable to different field with hypoglycemia response characteristics.
5, development product of the present invention belong to be of high nutritive value, glycemic index is low, digestion rate novel starch derivative slowly; Both can be used as end product and directly added development function food; Also can be used as the stable stateization of function factor and the carrier material of target control slowly-releasing; Have high social and economic benefit, market prospects are wide.
Description of drawings
Fig. 1 adds or does not add the extracorporeal hydrolysis rate curve of the two kinds of steamed bun products in SDS starch derivatives front and back.
The specific embodiment
Embodiment 1:
The calcium carbonate that 10g starch and 2g miniaturization are handled mixes and adds in the high polymer mixed solution of the sodium alginate that is distributed to 1L percentage by weight 0.5% and shitosan (mass ratio 0.5: 1); Add the edible vegetable oil that contains 0.5% sorbitan fatty acid ester by volume to after it is mixed, water oil phase volume ratio stirred 5min at 1: 1 with speed 2000r/min; The pH value that drips the glacial acetic acid solution regulation system is 5.3, and at room temperature (20 ℃) are cured 6h to obtain granular size be 15 μ m solid microspheres; Filter and collect and the deionized water washing, promptly get controllable sustained-release starch derivatives finished product at 50 ℃ of heated-air drying 2h then.Adopt Englyst method mensuration SDS to compare ative starch and exceed 30% respectively, autoclaving is handled its content of back and is reduced by 2%, and GI is 43%.
Embodiment 2:
The calcium lactate that 150g starch and 20g miniaturization are handled mixes and adds in the high polymer mixed solution of the carragheen that is distributed to 1L percentage by weight 4% and shitosan (mass ratio 6: 1); Add the edible vegetable oil that contains 3% sorbitan fatty acid ester by volume to after it is mixed, water oil phase volume ratio stirred 12min at 1: 5 with speed 1000r/min; The pH value that drips the glacial acetic acid solution regulation system is 4.0, and at room temperature (30 ℃) are cured 2h to obtain granular size be 64 μ m solid microspheres; Filter and collect and the deionized water washing, promptly get controllable sustained-release starch derivatives finished product at 30 ℃ of heated-air drying 12h then.Adopt Englyst method mensuration SDS to compare ative starch and exceed 25% respectively, autoclaving is handled its content of back and is reduced by 0.5%, and it is 38% that extracorporeal simulating experiment records GI.
Embodiment 3:
The calcium citrate that 80g starch and 10g miniaturization are handled mixes and adds in the high polymer mixed solution of the sodium alginate that is distributed to 1L percentage by weight 9% and shitosan (mass ratio 10: 1); Add the edible vegetable oil that contains 5% sorbitan fatty acid ester by volume to after it is mixed, water oil phase volume ratio stirred 20min at 1: 10 with speed 200r/min; The pH value that drips the glacial acetic acid solution regulation system is 6.5, and at room temperature (15 ℃) are cured 10h to obtain granular size be 145 μ m solid microspheres; Filter and collect and the deionized water washing, promptly get controllable sustained-release starch derivatives finished product at 45 ℃ of heated-air drying 7h then.Adopt Englyst method mensuration SDS to compare ative starch and exceed 24% respectively, autoclaving is handled its content of back and is reduced by 0.9%, and it is 49% that extracorporeal simulating experiment records GI.
Embodiment 4:
According to the duration of runs of food in human body; Embodiment 1 prepares the control slow-released carrier degradation process that contains heatproof SDS starch derivatives and is designed to cultivate after the 2h in the simulated gastric fluid; In artificial intestinal fluid, cultivate 4h, change over to and continue to cultivate 12h in the artificial colonic fluid in the anaerobic environment.In simulated gastric fluid, artificial intestinal fluid and artificial colonic fluid, measure target property, degradability and the stable state characteristic of this starch derivatives embedding Bifidobacterium with reference to China's standards of pharmacopoeia method preparation.
The starch derivatives that embodiment 1 is obtained is as embedding wall material; Probiotic bifidobacteria is a core; Process the oral colon-target released microcapsule through embedding process; It sees shown in the table 1 at hit tropism, degradability and stable state characterization result of simulated gastric fluid, artificial intestinal fluid and artificial colonic fluid, and the starch derivatives that this SDS of containing is described can be used as the carrier material of good stable stateization and target control slowly-releasing.
Table 1
| Simulated gastric fluid (2h) | Artificial intestinal fluid (6h) | Artificial colonic fluid (18h) | |
| Release degree (%) | 2.1 | 5.8 | ?92.1 |
| Digestibility (%) | 0 | 44.5 | ?55.5 |
| Bacterial classification survival volume ratio (%) | 98.5 | 98.0 | ?97.4 |
Embodiment 5:
With SDS starch derivatives finished product among the weighing embodiment 3; Be 20% to add in the Strong flour by mass percentage; And prepare the white steamed bun of traditional staple food according to general prescription of industrialization and method; Simulate subsequently to chew and grind the extracorporeal hydrolysis rate curve (see figure 1) that the two kinds of products in interpolation front and back are measured in the back; Slow controlled release glucose when adding the white steamed bun digestion behind the SDS starch derivatives finished product is difficult for causing the postprandial blood sugar big ups and downs after this explanation is edible, thereby can prevent metabolism syndrome such as insulin resistance to take place.Calculate extracorporeal hydrolysis index HI and predict that the product G I of this interpolation SDS is 49% according to opisometer, belong to the slowly digestible hypoglycemia food of a quasi-representative.
Claims (4)
1. production method with control slow release starch derivative of hypoglycemia response characteristics; It is characterized in that: utilize existing industrial natural high molecular polymer; Obtain having the control slow release starch derivative of hypoglycemia response characteristics through microcapsule embedded technology, technology is:
A) the slightly solubility calcium salt of 10～500g starch and 1～20g miniaturization being handled mixes and adds in the natural polymers aqueous solution that is distributed to 1L percentage by weight 0.1%～10%, aqueous dispersion liquid;
Natural polymers is selected the compound of carragheen or sodium alginate and shitosan for use, the proportioning carragheen or the sodium alginate of compositeization processing: the mass ratio of shitosan is 0.5: 1～10: 1;
B) aqueous dispersion liquid that mixes is added in the oil phase by volume, oil phase is the edible vegetable oil that contains weight percent 0.5%～5% sorbitan fatty acid ester, and water oil phase volume ratio is 1: 1～1: 10, stirs 5～20min with 100～2000r/min;
C) the pH value that drips the glacial acetic acid solution regulation system is 4.0～6.5, and being cured 1～12h at 15～30 ℃, to obtain granular size be 10～150 μ m solid microspheres;
D) filter the washing of collection microballoon and deionized water, promptly get at 30～50 ℃ of heated-air drying 2～12h then and control the slow release starch derivative finished product.
2. the production method with control slow release starch derivative of hypoglycemia response characteristics according to claim 1 is characterized in that: raw starch is selected amylomaize, waxy corn starch, conventional corn starch, wheaten starch, glutinous rice starch, long-grained nonglutinous rice starch, polished rice starch, sorghum starch, farina, tapioca, sweet potato starch, green starch, chick-pea starch, sago starch or canna starch for use.
3. the production method with control slow release starch derivative of hypoglycemia response characteristics according to claim 1, it is characterized in that: the slightly solubility calcium salt is selected calcium carbonate, calcium lactate, calcium citrate, calcium oxalate or calcium tartrate for use.
4. the application of the control slow release starch derivative of producing with the said method of claim 1 with hypoglycemia response characteristics; It is characterized in that: through emulsification-inner gelatine embedding techniques; Heatproof slow-digestion starch SDS compares ative starch above 15% in the product; Autoclaving is handled its content scope of back and is no more than 3%, and extracorporeal simulating experiment records glycemic index GI and is lower than 55%, is used for:
A) add as the function batching, exploitation is digestion hypoglycemia food slowly;
Or B) as the stable stateization of active peptides, protein, grease, probio and vitamin function factor and the carrier material of target control slowly-releasing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010018138A CN101731510B (en) | 2010-01-12 | 2010-01-12 | Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010018138A CN101731510B (en) | 2010-01-12 | 2010-01-12 | Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101731510A CN101731510A (en) | 2010-06-16 |
| CN101731510B true CN101731510B (en) | 2012-10-10 |
Family
ID=42455925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010018138A Active CN101731510B (en) | 2010-01-12 | 2010-01-12 | Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731510B (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880331B (en) * | 2010-07-16 | 2011-07-20 | 江南大学 | Method for extracting slowly digestible starch from broken rice |
| CN101914163A (en) * | 2010-08-26 | 2010-12-15 | 华南理工大学 | A kind of slowly digested starch and preparation method thereof |
| CN101933626B (en) * | 2010-08-31 | 2012-11-14 | 江南大学 | Processing method for improving low-digestion nutrition characteristic of starch-class food |
| CN103519162A (en) * | 2011-07-19 | 2014-01-22 | 江西江中制药(集团)有限责任公司 | Technique for reducing in-vivo decomposition and absorption speed of starch |
| CN102626399B (en) * | 2012-04-05 | 2014-05-07 | 中国科学院化学研究所 | Calcium alginate microcapsule, preparation method and application thereof |
| CN102657323B (en) * | 2012-05-22 | 2014-06-11 | 四川红味斋食品有限公司 | Hot and spicy sauce and method for producing same |
| CN103541041B (en) * | 2013-07-19 | 2016-03-02 | 东南大学 | A kind of preparation method of natural polymer short fiber |
| CN106215818B (en) * | 2016-07-29 | 2019-07-19 | 福建中烟工业有限责任公司 | A kind of preparation method of brittle capsule, brittle capsule and use |
| CN106473100A (en) * | 2016-10-17 | 2017-03-08 | 湖北文理学院 | A kind of slow-digestion starch and preparation method thereof |
| CN106962946B (en) * | 2017-03-23 | 2020-12-29 | 江南大学 | A kind of construction method of pseudo-grain structure with slow digestibility |
| CN107455754A (en) * | 2017-07-18 | 2017-12-12 | 江南大学 | A kind of Tea Polyphenols microcapsules with fixed point release characteristics and its application |
| CN108095054B (en) * | 2017-12-19 | 2021-06-15 | 哈尔滨仑傲科技有限公司 | A plant capsule for reducing digestion and absorption of sugar in diet, and its preparation method |
| CN108576895B (en) * | 2018-03-06 | 2021-04-30 | 特素生物科技（天津）有限公司 | Slow-release nutritional staple food and preparation method thereof |
| CN112617179B (en) * | 2020-11-13 | 2022-07-26 | 华南理工大学 | High-resistance single-particle starch microsphere, and preparation method and application based on electrostatic spraying method |
| CN113383965A (en) * | 2021-06-25 | 2021-09-14 | 沈阳农业大学 | Energy slow-release cereal-like microsphere and preparation method and application thereof |
| CN114982975B (en) * | 2022-06-21 | 2023-11-07 | 武汉设计工程学院 | Processing method of slowly digestible starch food for hyperglycemia and diabetes patients and product thereof |
-
2010
- 2010-01-12 CN CN201010018138A patent/CN101731510B/en active Active
Non-Patent Citations (3)
| Title |
|---|
| Mahesh Venkatachalam et al..starch-entrapped biopolymer microspheres as a novel approach to vary blood glucose profiles.《Journal of the American College of Nutrition》.2009,第28卷(第5期),583-590. * |
| 王晓波.药物运释系统.《药物运释系统》.中国医药科技出版社,2007,(第1版),第85页. * |
| 缪铭 等.新型功能性配料－低血糖慢消化淀粉的研究.《中国食品添加剂》.2008,(第2期),第78－86页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101731510A (en) | 2010-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731510B (en) | Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics | |
| CN101117352B (en) | Method for producing high temperature stable slow-slaking amidon and uses thereof | |
| CN101712723B (en) | A method for preparing resistant starch with pullulanase in coordination with acid and alcohol treatment | |
| CN104872558A (en) | Low-glycemic-index brewing porridge and preparation method thereof | |
| CN105594811B (en) | A kind of no seitan cassava nutrient biscuit and preparation method thereof | |
| CN102429171A (en) | Composite nutrient rice flour and preparation method thereof | |
| WO2013010381A1 (en) | Method for reducing rate of in vivo decomposition and absorption of starch | |
| CN106615877A (en) | Dog food special for pups | |
| CN103960593A (en) | Wheat bran puffed food and manufacturing method thereof | |
| CN106962946A (en) | It is a kind of that there is slowly digestible plan grain structure body construction method | |
| CN112120162A (en) | Konjak recombinant rice with low glycemic index and preparation method thereof | |
| CN101731618A (en) | Walnut barley nutritional powder and processing method thereof | |
| CN104982833A (en) | Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient | |
| US20120189751A1 (en) | Meat-Like Product and its Method of Production | |
| EP3416502B1 (en) | Glycemic reducing composition | |
| CN101209065A (en) | Preparation method of sea tangle biscuit | |
| KR101288363B1 (en) | Functional five-coloured instant cup Tteokbokki Containing Dietary Fiber and Salicornia herbacea and a method of manufacturing the same | |
| CN105475673A (en) | Young chicken fattening fodder and processing method thereof | |
| CN105831775A (en) | Method for improving soluble meal fiber content of lotus rhizome slag | |
| CN103535708A (en) | Technology for reducing in-vivo decomposition and absorption speeds of starch | |
| CN103519187A (en) | Technique for reducing in-vivo decomposition and absorption speed of starch | |
| CN104770683B (en) | A kind of banana pea starch food and preparation method thereof | |
| CN101455377A (en) | Raw fiber food and preparation method thereof | |
| CN109846849A (en) | A kind of masticable nutritional supplement soft capsule and preparation method thereof | |
| CN101831476B (en) | Method for preparing low blood sugar starch by enzymatic modification |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190301 Address after: 430100 Fuyuan Road, Chang Fu Industrial Demonstration Garden, Caidian District, Wuhan, Hubei, China Patentee after: WUHAN SENLAN BIOTECHNOLOGY CO.,LTD. Address before: 214122 State Key Laboratory of food science and technology, Jiangnan University 1800, Lihu Avenue, Wuxi, Jiangsu Patentee before: Jiangnan University |
|
| TR01 | Transfer of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics Effective date of registration: 20200707 Granted publication date: 20121010 Pledgee: Wuhan Rural Commercial Bank Co.,Ltd. Caidian sub branch Pledgor: WUHAN SENLAN BIOTECHNOLOGY Co.,Ltd. Registration number: Y2020980003848 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20121010 Pledgee: Wuhan Rural Commercial Bank Co.,Ltd. Caidian sub branch Pledgor: WUHAN SENLAN BIOTECHNOLOGY CO.,LTD. Registration number: Y2020980003848 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |