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Stabilization of enzymatically degraded royal jelly

机译:酶促降解皇家果冻的稳定化

摘要

Disclosed is at least one selected from the group consisting of enzyme-treated royal jelly compositions, including caraginan and enzyme-treated royal jelly treated with peptidase, galactomannan, polysaccharides containing galactomannan and xanthan gum. , An enzyme-treated royal jelly composition comprising at least one selected from the group consisting of caraginan, dextrin and pullulan and an enzyme-treated royal jelly treated with peptidase, and selected from the group consisting of dextrin and caraginan and pullulan. An enzyme-treated royal jelly composition comprising at least one and an enzyme-treated royal jelly treated with peptidase.
机译:公开了至少一种选自酶处理的皇家果冻组合物,其中包括用肽酶,半乳甘露甘露聚糖,含有半乳甘露甘露甘露聚糖和黄原胶的多糖处理的雄蛋白和酶处理的皇家果冻处理。 ,一种酶处理的皇家果冻组合物,其包含至少一种选自粗牧植物,糊精和胰蛋白酶,以及用肽酶组成的酶处理的蜂王浆,并选自糊精和粗甲蛋白和胰蛋白酶。一种酶处理的皇家果冻组合物,其包含至少一种和用肽酶处理的酶处理的蜂王浆处理。

著录项

  • 公开/公告号JPWO2019188774A1

    专利类型

  • 公开/公告日2021-03-18

    原文格式PDF

  • 申请/专利权人 株式会社山田養蜂場本社;

    申请/专利号JP20200509956

  • 申请日2019-03-22

  • 分类号A23L21/20;A61P31/04;A61P37/04;A61P25/24;A61P35;A61P29;A61P9;A61P9/08;A61K47/36;A61K35/644;A61K9/19;

  • 国家 JP

  • 入库时间 2022-08-24 17:47:49

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