发明名称 |
Stabilisation of immunoglobulins at low pH by adding cereals or oatmeal soup or oat flour |
摘要 |
The present invention provides a method of stabilizing immunoglobulins in a solution having a pH below 4 by adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation. The present invention also provides a health drink or sports drink comprising immunoglobulins in a solution having a pH of 2.7-3.8 containing cereals or hydrolysed cereal products in an amount sufficient to prevent degradation of the immunoglobulins. |
申请公布号 |
EP1322669(B1) |
申请公布日期 |
2008.12.17 |
申请号 |
EP20010961546 |
申请日期 |
2001.08.29 |
申请人 |
PROBI AB |
发明人 |
NORMAN, DANIEL;JOHANSSON, MARIE-LOUISE;AKESSON, BJOERN;NYBERG, LENA;PAULSSON, MARIE |
分类号 |
C07K16/00;A23C3/08;A23L1/105;A23L1/305;A23L2/00;A23L2/52;A61K39/395;C07K16/06;C12N1/20 |
主分类号 |
C07K16/00 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|