Basic protein composition, basic peptide composition and application thereof
Patent 5976597 Issued on November 2, 1999. Estimated Expiration Date: 
January 21, 2017. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
January 21, 2017. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesNutritionally improved foodstuffs Modified protein Process for extracting pure fractions of lactoperoxidase and lactoferrin from milk serum Transparent acid drink containing acid-soluble casein phosphopeptide Separation of lactoperoxidase, secretory component and lactoferrin from milk or whey with a cation exchange resin Patent #: 5516675 InventorsAssigneeApplicationNo. 785326 filed on 01/21/1997US Classes:426/491, Lacteal liquid, e.g., milk, cream, etc.426/271, INVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL426/580, Basic ingredient lacteal derived other than butter substitute in emulsion form426/587, Liquid condensed or evaporated milk426/588, Powdered milk426/590, Beverage or beverage concentrate514/773, Peptide containing514/775Casein (milk protein) or derivativeExaminersPrimary: Eisenschenk, Frank C.Assistant: Zeman, Mary K. Attorney, Agent or FirmForeign Patent References
International ClassesA23C 001/00A23C 007/04 A23C 009/146 A23C 009/14 Foreign Application Priority Data1996-01-23 JPAbstractThe present invention provides a basic protein and a basic peptide composition which can be administered orally and has the ability to stimulate osteoblast proliferation, strengthen bone and inhibit bone resorption. Said basic protein has the following properties: (1) a molecular weight distribution of is 2,000-24,000; (2) an isoelectric point distribution of is 7.5-11; and (3) it is comprised of more than 10% of basic amino acids. Said composition can be obtained by the following steps: After milk, or raw material derived from milk, is loaded onto a cation exchange resin column, a fraction is obtained by eluting with an eluent of 0.1-1.0M salt concentration, precipitate removed by (i) heating to over 75° C., (ii) by adding alcohol so that the final concentration thereof is 10-50% or (iii) by adding salts so that the final concentration thereof will be more than 0.2M; and the supernatant thereof containing the basic protein fraction recovered.Other References
Field of SearchBeverage or beverage concentrateINVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL Lacteal liquid, e.g., milk, cream, etc. Basic ingredient lacteal derived other than butter substitute in emulsion form Liquid condensed or evaporated milk Powdered milk Peptide containing Casein (milk protein) or derivative | |
