Patents by Inventor SIMENG JIANG

SIMENG JIANG has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for producing wheat glutamine peptide
    Patent number: 9609883
    Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.
    Type: Grant
    Filed: October 15, 2014
    Date of Patent: April 4, 2017
    Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIES
    Inventors: Muyi Cai, Ruizeng Gu, Jun Lu, Feng Lin, Yong Ma, Zhe Dong, Xingchang Pan, Yongqing Ma, Yaguang Xu, Zhentao Jin, Liang Chen, Wenying Liu, Ying Wei, Haixin Zhang, Lu Lu, Yan Liu, Tao Ma, Simeng Jiang, Kelu Cao, Jing Wang
  • METHOD FOR PRODUCING WHEAT GLUTAMINE PEPTIDE
    Publication number: 20150037492
    Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.
    Type: Application
    Filed: October 15, 2014
    Publication date: February 5, 2015
    Inventors: MUYI CAI, RUIZENG GU, JUN LU, FENG LIN, YONG MA, ZHE DONG, XINGCHANG PAN, YONGQING MA, YAGUANG XU, ZHENTAO JIN, LIANG CHEN, WENYING LlU, YING WEI, HAIXIN ZHANG, LU LU, YAN LIU, TAO MA, SIMENG JIANG, KELU CAO, JING WANG