SU428592A3 - METHOD FOR TREATMENT OF BEAN FRUITS AND THEIR PRODUCTS BY ENZYMES - Google Patents
METHOD FOR TREATMENT OF BEAN FRUITS AND THEIR PRODUCTS BY ENZYMESInfo
- Publication number
- SU428592A3 SU428592A3 SU1782357A SU1782357A SU428592A3 SU 428592 A3 SU428592 A3 SU 428592A3 SU 1782357 A SU1782357 A SU 1782357A SU 1782357 A SU1782357 A SU 1782357A SU 428592 A3 SU428592 A3 SU 428592A3
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- products
- enzyme
- treatment
- enzymes
- fruits
- Prior art date
Links
- 102000004190 Enzymes Human genes 0.000 title description 21
- 108090000790 Enzymes Proteins 0.000 title description 21
- 238000000034 method Methods 0.000 title description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 18
- 241000178168 Aspergillus inuii Species 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 229930182830 galactose Natural products 0.000 description 8
- 235000019764 Soybean Meal Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000004455 soybean meal Substances 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 235000021374 legumes Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000007900 aqueous suspension Substances 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 241000893869 Araujia sericifera Species 0.000 description 1
- 241000228251 Aspergillus phoenicis Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01049—Alpha-N-acetylgalactosaminidase (3.2.1.49)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01022—Alpha-galactosidase (3.2.1.22)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Physiology (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Animal Husbandry (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
Description
1one
Изобретение относитс к области микробиологии , к способу обработки бобовых плодов и их продуктов энзимами.This invention relates to the field of microbiology, to a method for treating bean fruits and their products with enzymes.
Под бобовыми плодами подразумеваютс плоды растений семейства Fabaceae (мотыльковых растений) - гороха, фасоли, сои.By leguminous fruits is meant the fruits of plants of the family Fabaceae (moth plants) - peas, beans, soybeans.
Известен способ обработки бобовых продуктов энзимом, получепным из Aspergillus saitoi.There is a method of treating legumes with an enzyme obtained from Aspergillus saitoi.
Согласно изобретению с целью улучшени переваримости бобовые плоды и их продукты обрабатывают водной суспензией энзима, полученного из Aspergillus inuii I AM 2268 (R 302l), примен ют 0,1-2 вес. % энзима относительно обрабатываемого продукта.According to the invention, in order to improve digestibility, legume fruits and their products are treated with an aqueous suspension of the enzyme obtained from Aspergillus inuii I AM 2268 (R 302l), 0.1-2 wt. % enzyme relative to the processed product.
Предложенный способ осуществл етс следующим образом.The proposed method is carried out as follows.
Бобовые плоды и их продукты обрабатывают водной суспензией рН 4-6, содержащей 0,1-2 вес. % энзима, получаемого из Aspergillus inuii I AM 2268 (R :3021) путем ферментации гриба в течение 48-72 час на стерилизованных пшеничных отруб х с содержанием влаги 50% при 30°С с последующей экстракцией водой, осаждением этанолом и высушиванием.Bean fruits and their products are treated with an aqueous suspension of pH 4-6, containing 0.1-2 wt. % of the enzyme obtained from Aspergillus inuii I AM 2268 (R: 3021) by fermentation of the fungus for 48-72 hours on sterilized wheat bran with a moisture content of 50% at 30 ° C, followed by extraction with water, precipitation with ethanol and drying.
Согласно предлагаемому способу обработку провод т при 20-70°С. Врем обработкиAccording to the proposed method, the treatment is carried out at 20-70 ° C. Processing time
зависит от вида плодов или их продуктов и концентрации энзима и составл ет от 1 мин до 24 час.depends on the type of fruit or their products and the concentration of the enzyme and ranges from 1 minute to 24 hours.
В качестве соевых продуктов используют соевые хлопь , шрот, муку и молоко. Дл обработки используют необезжиренные или частично обезжиренные продукты на любой подход щей стадии способа их получени .As soy products use soy flakes, meal, flour and milk. For processing, non-fat or partially fat-free products are used at any suitable stage of the process for their preparation.
Обработку можно проводить также в случае получени соевых шрота, хлопьев или муки после измельчени освобожденной о г оболочки сои, в соответствующем случае после обезжиривани последней.The treatment can also be carried out in the case of soybean meal, flakes or flour, after grinding the soybean shells, which have been freed of about one gram, and, if appropriate, after degreasing the latter.
Например, нагревают соевую муку в обогреваемом сосуде, перемешива ее с разбавленной уксусной кислотой при значении рН 4-5. Полученную массу нагревают до 60°С и прибавл ют порци ми соответствующее количество энзима. Продукт перемешивают в течение 4 час при температуре 60°С. К концу взаимодействи смесь нагревают 10 мин до 90°С.For example, soy flour is heated in a heated vessel, mixing it with diluted acetic acid at a pH value of 4-5. The resulting mass is heated to 60 ° C and the appropriate amount of enzyme is added in portions. The product is stirred for 4 hours at 60 ° C. By the end of the reaction, the mixture is heated to 90 ° C for 10 minutes.
Массу высушивают с помощью распылительной сушки, если нужно, предварительно разбавл ют водой. Согласно другому варианту смесь высушивают в вакуумном аппарате с перемешивающими лопаст ми. Получаемый при этом соевый продукт целесообразно экструдировать . Аналогично провод т обработку энзимом соевого молока. В результате обработки происходит частичное расщепление высокомолекул рных протеинов на растворимые вещества - низкомолекул рные протеины, пептиды и аминокислоты . Полученные таким образом продукты стапов тс более удобоваримыми дл детей п молодых животных и перевариваютс лучше чем необработанные, так как содержание в них олигосахаридов значительно ниже. Пример 1. Обрабогка соевой муки дл питани человека. Нутризой 220 (Archer Daniels Midland Co., USA) включает следующие количества компонентов , %: Протеин39 Жир24 Стахиоза3,8 Рафиноза0,8. Зпзим получают из Aspergillus inuii I AM 2268 (R 3021) в результате ферментации в течение 48-72 час на стерилизованных пшеничных отруб х с содержанием влаги 50% при 30°С с последующей экстракцией водой, осаждепием этанолом и высушиванием. 50 г нутризо 220 смешивают с 200 мл 0,5%-ной уксусной кислоты, рН смеси 4,8. К нагретой до 55°С суспензии добавл ют 0,5 г энзима из Aspergillus inuii. Смесь перемещивают 2 час при 55°С. Энзиматическое действие прекращают с помощью непродолжительного нагревани до 90°С. Раствор уксусной кислоты удал ют с помощью распылительной сущки или в вакууме. Обработанную соевую муку получают количественно . Содержание галактозы водного экстракта соответствует распаду содержавщихс заранее в соевой муке галактоолигосахаридов по меньщей мере на 50%. При одновременпо проводимом опыте, в котором вместо энзима из Aspergillus inuii примен ют 0,5 г «Molsin (фирма «Seishin Pharmac. Со., Noda-Chida, Япони ), распад галактозосодержащих олигосахаридов, по отношению к выделенной галактозе, составл ет менее 6%. В опыте без добавлени энзима галактозу нельз обнаружить. Пример 2. 50 г нутризо 220 обрабатывают согласно примеру 1 0,1 г энзима из Aspergillus inuii при рН 4,8. Смесь перемешивают 4 час при 60°С. Распад галактозосодержащих олигосахаридов составл ет более 50%. При одновременно проводимом опыте, в котором примен ют 0,1 г «Molsin i, распад галактоолигосахаридов , по отношению к выделенной галактозе, ниже 4%. Пример 3. Обработка соевого щрота дл питани животных 50 г обезжиренного жареного соевого щрота, содержащего протеина 44% и жира 2%, смешивают с 250 мл разбавленной уксусной кислоты (0,5%), рН смеси 4,9, К нагретой до 38°С взвеси добавл ют 0,8 г энзима, полученного из Aspergillus inuii. Смесь перемешивают 8 час при 38°С и перерабатывают согласно примеру 1. Распад галактозосодержащих олигосахаридов по отношению к выделенной галактозе выше 60%. Пример 4. В обогреваемом котле с мешалкой смешивают 100 кг тонко измельченного соевого шрота, 300 л воды и 2 л концентрированной уксусной кислоты, рН с.меси 4,8. При слабом перемещивании добавл ют 0,6 кг энзима из Aspergillus inuii. Смесь выдерживают в течение 16 час при 50-5:5°С и затем быстро охлаждают до комнатной температуры . Добавлением 10 н. раствора едкого натра довод т рН до 6,5. Водную суспензию сушат на распылительной сушке, где в случае применени двухкомнонентного сопла температура воздуха у входа составл ла 180-185 и у выхода 90-95°С. В результате получают тонкий порошок. Ниже сравниваетс соевый щрот, обработанный энзимом (I) и необработанный (II). В обра-ботанном соевом шроте содержание микробов (бактерий и грибков) ниже, чем в необработанном. Обработанный энзимом соевый шрот хорощо диспергируетс в теплой воде и смешиваетс в любом весовом соотношении с порошком обезжиренного молока. При этом образуетс молочнообразна взвесь с хорошей удобоваримостью дл молодых тел т. Пример 5. Обработка энзимом фасоли типа Phaseolus vulgaris («Navy Beans). 3 кг бобов смешивают с 9 л разбавленной уксусной кислоты и 30 г энзима, полученного из Aspergillus inuii I AM 2268 (,21) к пере.мешивают в течение 20 час при рП 4,8 и температуре 50°С. Путем субЛИмационной сушки получаю г бобовый порощок, содержащий 18% а-галактоолигосахаридов относительно количества последних в необработанных бобах. 56The mass is dried by spray drying, if necessary, pre-diluted with water. In another embodiment, the mixture is dried in a vacuum apparatus with stirring blades. The resulting soy product is expedient to extrude. Similarly, the processing of the enzyme soy milk. As a result of the treatment, the high molecular weight proteins are partially cleaved into soluble substances — low molecular weight proteins, peptides, and amino acids. The products obtained in this way are more digestible for children and young animals and are better digested than untreated ones, since the content of oligosaccharides in them is much lower. Example 1. Processing soy flour for human nutrition. Nutrition 220 (Archer Daniels Midland Co., USA) includes the following amounts of components,%: Protein39 Fat24 Stachyose3.8 Rafinoza0.8. Jitter is obtained from Aspergillus inuii I AM 2268 (R 3021) by fermentation for 48-72 hours on sterilized wheat bran with a moisture content of 50% at 30 ° C, followed by extraction with water, precipitation with ethanol and drying. 50 g of nutrizo 220 is mixed with 200 ml of 0.5% acetic acid, the pH of the mixture is 4.8. 0.5 g of an enzyme from Aspergillus inuii is added to a suspension heated to 55 ° C. The mixture is moved for 2 hours at 55 ° C. The enzymatic action is stopped by brief heating to 90 ° C. The acetic acid solution is removed by spray spray or in vacuo. Processed soy flour is obtained quantitatively. The galactose content of the aqueous extract corresponds to the breakdown of the galactooligosaccharides contained in advance in the soy flour by at least 50%. In a simultaneous experiment in which, instead of an enzyme from Aspergillus inuii, 0.5 g of Molsin (Seishin Pharmac. Co., Noda-Chida, Japan) is used, the breakdown of galactose-containing oligosaccharides with respect to the isolated galactose is less than 6 % In an experiment without the enzyme added, galactose cannot be detected. Example 2. 50 g of nutrizo 220 is treated according to example 1 with 0.1 g of an enzyme from Aspergillus inuii at pH 4.8. The mixture is stirred for 4 hours at 60 ° C. The breakdown of galactose-containing oligosaccharides is more than 50%. With a simultaneous experiment in which 0.1 g of Molsin i is used, the breakdown of galacto-oligosaccharides, with respect to the isolated galactose, is lower than 4%. Example 3. Treatment of soybean meal to feed animals 50 g of fat-free fried soybean meal containing 44% protein and 2% fat are mixed with 250 ml of diluted acetic acid (0.5%), pH of the mixture is 4.9, K heated to 38 ° 0.8 g of the enzyme obtained from Aspergillus inuii is added from the suspension. The mixture is stirred for 8 hours at 38 ° C and processed according to Example 1. The disintegration of galactose-containing oligosaccharides with respect to the isolated galactose is above 60%. Example 4. In a heated stirred tank, 100 kg of finely ground soybean meal, 300 l of water and 2 l of concentrated acetic acid are mixed, the pH of the mixture is 4.8. With little movement, 0.6 kg of the enzyme from Aspergillus inuii is added. The mixture is incubated for 16 hours at 50-5: 5 ° C and then rapidly cooled to room temperature. Adding 10 n. caustic soda solution adjusted pH to 6.5. The aqueous suspension is dried in a spray dryer, where, in the case of using a two-component nozzle, the air temperature at the inlet was 180-185 and at the outlet 90-95 ° C. The result is a fine powder. Below is compared the soybean meal treated with enzyme (I) and untreated (II). In processed soybean meal, the content of microbes (bacteria and fungi) is lower than in untreated. The enzyme-treated soybean meal is well dispersed in warm water and mixed in any weight ratio with skimmed milk powder. This forms a milky suspension with good digestibility for young calves. Example 5. Processing of Phaseolus vulgaris (Navy Beans) type enzyme. 3 kg of beans are mixed with 9 l of diluted acetic acid and 30 g of the enzyme obtained from Aspergillus inuii I AM 2268 (, 21) to mix over 20 hours at a RP of 4.8 and temperature 50 ° C. By sublimation drying, I get a legume powder containing 18% a-galacto-oligosaccharides relative to the amount of the latter in the untreated beans. 56
П р ед м е т и 3 об р е т« н и 2. Способ по п. 1, отличающийс тем,Example 3 of scope 2 and 2. The method according to claim 1, wherein
1. Способ обработки бобовых плодов и ихэнзима относительно обрабатываемого пропродуктов энзимами, отличающийс тем,дукта.1. A method of treating legumes and ichiezyme relative to the processed prod- ects with enzymes, characterized in that it is duct.
что, с целью улучщени переваримости, бобо-5 Приоритет по пунктам: 30.03.72 по п. il;that, in order to improve digestibility, bobo-5 Priority points: 30.03.72 under item il;
вые плоды и их продукты обрабатывают вод-07.05.71 по п. 2. ной суспензией энзима, полученного из Aspergillus inuii I AM 2268 (,21).Fruits and their products are treated with water-07.05.71 according to claim 2. The suspension of the enzyme obtained from Aspergillus inuii I AM 2268 (, 21).
428592 428592
что дл обработки примен ют 0,1-2 вес. %0.1-2 wt. is used for the treatment. %
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH675571A CH548164A (en) | 1971-05-07 | 1971-05-07 | Leguminous vegetable prods - esp soya bean products treated with enzyme to reduce galacto oligo saccharide content |
CH479572A CH559516A5 (en) | 1972-03-30 | 1972-03-30 | Leguminous vegetable prods - esp soya bean products treated with enzyme to reduce galacto oligo saccharide content |
Publications (1)
Publication Number | Publication Date |
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SU428592A3 true SU428592A3 (en) | 1974-05-15 |
Family
ID=25696300
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU1782357A SU428592A3 (en) | 1971-05-07 | 1972-05-06 | METHOD FOR TREATMENT OF BEAN FRUITS AND THEIR PRODUCTS BY ENZYMES |
Country Status (16)
Country | Link |
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AU (1) | AU471853B2 (en) |
BE (1) | BE783061A (en) |
BG (1) | BG22369A3 (en) |
CA (1) | CA1004535A (en) |
CS (1) | CS166812B2 (en) |
DD (1) | DD98203A5 (en) |
DE (1) | DE2221869A1 (en) |
FR (1) | FR2137548B1 (en) |
GB (1) | GB1348205A (en) |
IE (1) | IE36320B1 (en) |
IL (1) | IL39284A (en) |
IT (1) | IT1048923B (en) |
NL (1) | NL7206132A (en) |
RO (1) | RO63335A (en) |
SU (1) | SU428592A3 (en) |
YU (1) | YU34472B (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1446965A (en) * | 1974-02-14 | 1976-08-18 | Agricultural Vegetable Prod | Preparation of food products |
HU184483B (en) * | 1981-10-06 | 1984-08-28 | Mta Szbk Enzimologiai Intezet | Method and apparatus for improving the biological availability of materials available as nutrient |
US5508172A (en) * | 1992-10-13 | 1996-04-16 | Ralston Purina Company | Modified soy fiber material of improved sensory properties |
ES2260271T3 (en) | 2000-08-18 | 2006-11-01 | Solae Holdings Llc | PRODUCT BASED ON SOY PROTEIN AND ITS MANUFACTURING PROCEDURE. |
-
1972
- 1972-04-24 IL IL39284A patent/IL39284A/en unknown
- 1972-04-24 IE IE538/72A patent/IE36320B1/en unknown
- 1972-04-25 CS CS2785A patent/CS166812B2/cs unknown
- 1972-04-25 CA CA140,487A patent/CA1004535A/en not_active Expired
- 1972-04-27 AU AU41650/72A patent/AU471853B2/en not_active Expired
- 1972-05-03 RO RO7200070763A patent/RO63335A/en unknown
- 1972-05-03 YU YU1149/72A patent/YU34472B/en unknown
- 1972-05-04 DE DE19722221869 patent/DE2221869A1/en active Pending
- 1972-05-05 BE BE783061A patent/BE783061A/en not_active IP Right Cessation
- 1972-05-05 NL NL7206132A patent/NL7206132A/xx unknown
- 1972-05-05 GB GB2112272A patent/GB1348205A/en not_active Expired
- 1972-05-05 FR FR7216061A patent/FR2137548B1/fr not_active Expired
- 1972-05-05 DD DD162813A patent/DD98203A5/xx unknown
- 1972-05-06 IT IT24022/72A patent/IT1048923B/en active
- 1972-05-06 SU SU1782357A patent/SU428592A3/en active
- 1972-05-06 BG BG020413A patent/BG22369A3/en unknown
Also Published As
Publication number | Publication date |
---|---|
FR2137548A1 (en) | 1972-12-29 |
IL39284A (en) | 1975-06-25 |
BG22369A3 (en) | 1977-02-20 |
AU4165072A (en) | 1973-11-01 |
CS166812B2 (en) | 1976-03-29 |
RO63335A (en) | 1978-06-15 |
DD98203A5 (en) | 1973-06-12 |
AU471853B2 (en) | 1976-05-06 |
NL7206132A (en) | 1972-11-09 |
YU34472B (en) | 1979-09-10 |
IT1048923B (en) | 1980-12-20 |
IE36320L (en) | 1972-11-07 |
YU114972A (en) | 1979-02-28 |
BE783061A (en) | 1972-11-06 |
GB1348205A (en) | 1974-03-13 |
IL39284A0 (en) | 1972-06-28 |
CA1004535A (en) | 1977-02-01 |
DE2221869A1 (en) | 1973-10-25 |
IE36320B1 (en) | 1976-10-13 |
FR2137548B1 (en) | 1974-12-20 |
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