Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Reexamination Certificate
2006-05-23
2006-05-23
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
C426S052000, C435S068100
Reexamination Certificate
active
07048955
ABSTRACT:
The present invention relates to soybean phosphopeptide calcium and method for producing thereof, wherein the soybean phosphopeptide calcium is produced by calcium-binding reaction of soybean phosphopeptides which are obtained from hydrolysis with hydrolase followed by chemical phosphorlyation of soybean protein using polyphosphate salts or inversely from the procedure of chemical phosphorlyation before hydrolysis with hydrolases. The optimum conditions for the sequential reactions of enzymatic hydrolysis, phosphorylation and calcium binding were established.The soybean phosphopeptide calcium has a high solubility in water and an efficient absorption rate of calcium in a living body.
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Choi Sangyun
Lee Shinhee
Yang Jungik
Birch & Stewart Kolasch & Birch, LLP
Hendricks Keith
Korea University Foundation
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