EP2884854A4 - A method for reducing the content of gluten proteins in a cereal fraction - Google Patents

A method for reducing the content of gluten proteins in a cereal fraction

Info

Publication number
EP2884854A4
EP2884854A4 EP13829706.4A EP13829706A EP2884854A4 EP 2884854 A4 EP2884854 A4 EP 2884854A4 EP 13829706 A EP13829706 A EP 13829706A EP 2884854 A4 EP2884854 A4 EP 2884854A4
Authority
EP
European Patent Office
Prior art keywords
reducing
content
gluten proteins
cereal fraction
cereal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP13829706.4A
Other languages
German (de)
French (fr)
Other versions
EP2884854A1 (en
Inventor
Tuula Sontag-Strohm
Xin Huang
Päivi Kanerva
Hannu Salovaara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP2884854A1 publication Critical patent/EP2884854A1/en
Publication of EP2884854A4 publication Critical patent/EP2884854A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/18—Oxidised starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/04—Starch derivatives, e.g. crosslinked derivatives
    • C08L3/10—Oxidised starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Materials Engineering (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Peptides Or Proteins (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
EP13829706.4A 2012-08-14 2013-08-13 A method for reducing the content of gluten proteins in a cereal fraction Withdrawn EP2884854A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20125841A FI125288B (en) 2012-08-14 2012-08-14 A method for reducing the gluten protein content of a cereal fraction
PCT/FI2013/050796 WO2014027139A1 (en) 2012-08-14 2013-08-13 A method for reducing the content of gluten proteins in a cereal fraction

Publications (2)

Publication Number Publication Date
EP2884854A1 EP2884854A1 (en) 2015-06-24
EP2884854A4 true EP2884854A4 (en) 2016-03-09

Family

ID=50101270

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13829706.4A Withdrawn EP2884854A4 (en) 2012-08-14 2013-08-13 A method for reducing the content of gluten proteins in a cereal fraction

Country Status (3)

Country Link
EP (1) EP2884854A4 (en)
FI (1) FI125288B (en)
WO (1) WO2014027139A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3277729B1 (en) 2015-03-30 2019-05-01 AMBIENTE E NUTRIZIONE S.r.l. Process for the oxidation of starch-based materials
US11730179B2 (en) 2015-06-25 2023-08-22 Manildra Milling Corporation Gluten-free starch and methods of producing the same

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3901725A (en) * 1971-09-15 1975-08-26 Staley Mfg Co A E Size classified cereal starch granules
US5833755A (en) * 1996-03-25 1998-11-10 National Starch And Chemical Investment Holding Corporation Starch degradation using metal-based coordination complexes
WO2002067698A1 (en) * 2001-02-26 2002-09-06 Biovelop International B.V. Process for the fractionation of cereal brans

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB182829A (en) * 1921-01-11 1922-07-11 Frederick Harper Campbell Manufacture of starch
GB300515A (en) * 1927-05-12 1928-11-12 Noury & Van Der Lande S Handel A process for manufacturing a flour improver and products treated therewith
US3085014A (en) * 1959-06-23 1963-04-09 Herbert O Renner Methods for oxidatively treating flour
KR870009646A (en) * 1986-04-25 1987-11-30 쇼오다 오사무 Modified Gluten
US5274079A (en) * 1987-07-27 1993-12-28 Katayama Chemical Works Co., Ltd. Protein partial degradation products that are useful as surface active agents and dispersing agents
JPH0777603B2 (en) * 1987-07-27 1995-08-23 株式会社片山化学工業研究所 Particle dispersant
JP2005034046A (en) * 2003-07-14 2005-02-10 Nagata Sangyo Kk Method for eliminating allergen contained in wheat starch
ITMI20050579A1 (en) * 2005-04-06 2006-10-07 Vomm Chemipharma Srl PROCEDURE AND PLANT FOR THE TREATMENT OF PROTEIN MATERIALS OF VEGETABLE ORIGIN

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3901725A (en) * 1971-09-15 1975-08-26 Staley Mfg Co A E Size classified cereal starch granules
US5833755A (en) * 1996-03-25 1998-11-10 National Starch And Chemical Investment Holding Corporation Starch degradation using metal-based coordination complexes
WO2002067698A1 (en) * 2001-02-26 2002-09-06 Biovelop International B.V. Process for the fractionation of cereal brans

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2014027139A1 *

Also Published As

Publication number Publication date
FI125288B (en) 2015-08-14
EP2884854A1 (en) 2015-06-24
FI20125841A (en) 2014-02-15
WO2014027139A1 (en) 2014-02-20

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Ipc: A21D 13/06 20060101ALI20160129BHEP

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