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1. WO2021035822 - METHOD FOR REGULATING INTERACTION OF PROTEINS AND ANTHOCYANIN THROUGH ULTRA-HIGH PRESSURE TREATMENT TO IMPROVE STABILITY OF ANTHOCYANIN

Publication Number WO/2021/035822
Publication Date 04.03.2021
International Application No. PCT/CN2019/105883
International Filing Date 16.09.2019
IPC
A23L 5/43 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
40Colouring or decolouring of foods
42Addition of dyes or pigments, e.g. in combination with optical brighteners
43using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A23L 29/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
CPC
A23L 29/045
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
03Organic compounds
045containing nitrogen as heteroatom
A23L 3/3526
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
3463Organic compounds; Microorganisms; Enzymes
3526Organic compounds containing nitrogen
A23L 33/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
A23L 5/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A23L 5/43
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
40Colouring or decolouring of foods
42Addition of dyes or pigments, e.g. in combination with optical brighteners
43using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants
  • 中国农业大学 CHINA AGRICULTURAL UNIVERSITY [CN]/[CN]
Inventors
  • 王永涛 WANG, Yongtao
  • 廖小军 LIAO, Xiaojun
  • 赵靓 ZHAO, Liang
  • 栗瑜婉 LI, Yuwan
Agents
  • 北京纪凯知识产权代理有限公司 JEEKAI & PARTNERS
Priority Data
201910807330.429.08.2019CN
Publication Language Chinese (ZH)
Filing Language Chinese (ZH)
Designated States
Title
(EN) METHOD FOR REGULATING INTERACTION OF PROTEINS AND ANTHOCYANIN THROUGH ULTRA-HIGH PRESSURE TREATMENT TO IMPROVE STABILITY OF ANTHOCYANIN
(FR) PROCÉDÉ DE RÉGULATION DE L'INTERACTION DE PROTÉINES ET D'ANTHOCYANINE PAR UN TRAITEMENT À PRESSION ULTRA-ÉLEVÉE POUR AMÉLIORER LA STABILITÉ DE L'ANTHOCYANINE
(ZH) 一种通过超高压处理调控蛋白质与花色苷相互作用提高花色苷稳定性的方法
Abstract
(EN)
Disclosed is a method for regulating the interaction of proteins and anthocyanin through an ultra-high pressure treatment to improve the stability of anthocyanin. The method comprises: blending proteins with anthocyanin, and performing a treatment with ultra-high pressure conditions to make the anthocyanin interact with the proteins to improve the stability of the anthocyanin. In the method, protein conformation changes through an ultra-high pressure treatment, and the proteins interact with anthocyanin to form a protein-anthocyanin complex, so that the stability of the anthocyanin is improved. The protein-anthocyanin complex is capable of improving the quality of foods after being added into the foods.
(FR)
L'invention concerne un procédé de régulation de l'interaction de protéines et d'anthocyanine par un traitement à pression ultra-élevée pour améliorer la stabilité de l'anthocyanine. Le procédé comprend : le mélange de protéines avec de l'anthocyanine, et la réalisation d'un traitement dans des conditions de pression ultra-élevée pour amener l'anthocyanine à interagir avec les protéines pour améliorer la stabilité de l'anthocyanine. Dans le procédé, la conformation des protéines change par un traitement à pression ultra-élevée, et les protéines interagissent avec de l'anthocyanine pour former un complexe protéine-anthocyanine, de telle sorte que la stabilité de l'anthocyanine est améliorée. Le complexe protéine-anthocyanine est en mesure d'améliorer la qualité des aliments après avoir été ajouté dans les aliments.
(ZH)
通过超高压处理调控蛋白质与花色苷相互作用提高花色苷稳定性的方法。所述方法为:将蛋白质与花色苷共混,进行超高压条件处理,使花色苷与蛋白质发生相互作用从而提高花色苷的稳定性。该方法通过超高压处理使得蛋白质构象发生改变,并与花色苷进行相互作用,形成蛋白质-花色苷复合物,提高了花色苷的稳定性,蛋白质-花色苷复合物添加在食品中可以提高食品品质。
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