METHOD OF PREPARING EXTRACT OF SOYBEAN COMPRISING BIOACTIVE PEPTIDE
The present invention relates to a method for producing a hydrothermal extract of Glycine max comprising low molecular peptides BBI, lunasin and leginsulin. According to the present invention, it is possible to separate the useful peptides rapidly and easily at the same time, and BBI, lunasin, and l...
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| creator | SUN TAE KIM CHEOL WOO MIN YE EUN CHEON |
| description | The present invention relates to a method for producing a hydrothermal extract of Glycine max comprising low molecular peptides BBI, lunasin and leginsulin. According to the present invention, it is possible to separate the useful peptides rapidly and easily at the same time, and BBI, lunasin, and leginsulin contents in the hydrothermal extract of Glycine max can be used to simultaneously discriminate Glycine max varieties.
본 발명은 저분자 펩타이드인 BBI, 루나신 및 레그인슐린을 함유하는 대두 열수 추출물 제조방법에 관한 것으로, 본 발명에 따르면, 상기 유용 펩타이드들을 동시에 신속하고 간편하게 분리할 수 있으며, 대두 열수 추출물에 존재하는 BBI, Lunasin 및 Leginsulin 함량을 통해 대두의 여러 품종을 동시에 판별할 수 있는 효과도 있다. |
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본 발명은 저분자 펩타이드인 BBI, 루나신 및 레그인슐린을 함유하는 대두 열수 추출물 제조방법에 관한 것으로, 본 발명에 따르면, 상기 유용 펩타이드들을 동시에 신속하고 간편하게 분리할 수 있으며, 대두 열수 추출물에 존재하는 BBI, Lunasin 및 Leginsulin 함량을 통해 대두의 여러 품종을 동시에 판별할 수 있는 효과도 있다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES ; MEASURING ; PHYSICS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; TESTING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190405&DB=EPODOC&CC=KR&NR=20190036590A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190405&DB=EPODOC&CC=KR&NR=20190036590A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SUN TAE KIM</creatorcontrib><creatorcontrib>CHEOL WOO MIN</creatorcontrib><creatorcontrib>YE EUN CHEON</creatorcontrib><title>METHOD OF PREPARING EXTRACT OF SOYBEAN COMPRISING BIOACTIVE PEPTIDE</title><description>The present invention relates to a method for producing a hydrothermal extract of Glycine max comprising low molecular peptides BBI, lunasin and leginsulin. According to the present invention, it is possible to separate the useful peptides rapidly and easily at the same time, and BBI, lunasin, and leginsulin contents in the hydrothermal extract of Glycine max can be used to simultaneously discriminate Glycine max varieties.
본 발명은 저분자 펩타이드인 BBI, 루나신 및 레그인슐린을 함유하는 대두 열수 추출물 제조방법에 관한 것으로, 본 발명에 따르면, 상기 유용 펩타이드들을 동시에 신속하고 간편하게 분리할 수 있으며, 대두 열수 추출물에 존재하는 BBI, Lunasin 및 Leginsulin 함량을 통해 대두의 여러 품종을 동시에 판별할 수 있는 효과도 있다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</subject><subject>MEASURING</subject><subject>PHYSICS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>TESTING</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD2dQ3x8HdR8HdTCAhyDXAM8vRzV3CNCAlydA4BCQb7Rzq5OvopOPv7BgR5BoNknTz9gZKeYa4KAa4BIZ4urjwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JN47yMjA0NLAwNjM1NLA0Zg4VQDcFCxn</recordid><startdate>20190405</startdate><enddate>20190405</enddate><creator>SUN TAE KIM</creator><creator>CHEOL WOO MIN</creator><creator>YE EUN CHEON</creator><scope>EVB</scope></search><sort><creationdate>20190405</creationdate><title>METHOD OF PREPARING EXTRACT OF SOYBEAN COMPRISING BIOACTIVE PEPTIDE</title><author>SUN TAE KIM ; CHEOL WOO MIN ; YE EUN CHEON</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20190036590A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2019</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</topic><topic>MEASURING</topic><topic>PHYSICS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>TESTING</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SUN TAE KIM</creatorcontrib><creatorcontrib>CHEOL WOO MIN</creatorcontrib><creatorcontrib>YE EUN CHEON</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SUN TAE KIM</au><au>CHEOL WOO MIN</au><au>YE EUN CHEON</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD OF PREPARING EXTRACT OF SOYBEAN COMPRISING BIOACTIVE PEPTIDE</title><date>2019-04-05</date><risdate>2019</risdate><abstract>The present invention relates to a method for producing a hydrothermal extract of Glycine max comprising low molecular peptides BBI, lunasin and leginsulin. According to the present invention, it is possible to separate the useful peptides rapidly and easily at the same time, and BBI, lunasin, and leginsulin contents in the hydrothermal extract of Glycine max can be used to simultaneously discriminate Glycine max varieties.
본 발명은 저분자 펩타이드인 BBI, 루나신 및 레그인슐린을 함유하는 대두 열수 추출물 제조방법에 관한 것으로, 본 발명에 따르면, 상기 유용 펩타이드들을 동시에 신속하고 간편하게 분리할 수 있으며, 대두 열수 추출물에 존재하는 BBI, Lunasin 및 Leginsulin 함량을 통해 대두의 여러 품종을 동시에 판별할 수 있는 효과도 있다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD OF PREPARING EXTRACT OF SOYBEAN COMPRISING BIOACTIVE PEPTIDE |
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