FI20125841A - Process for reducing the content of gluten protein in a fraction of a cereal - Google Patents

Process for reducing the content of gluten protein in a fraction of a cereal Download PDF

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Publication number
FI20125841A
FI20125841A FI20125841A FI20125841A FI20125841A FI 20125841 A FI20125841 A FI 20125841A FI 20125841 A FI20125841 A FI 20125841A FI 20125841 A FI20125841 A FI 20125841A FI 20125841 A FI20125841 A FI 20125841A
Authority
FI
Finland
Prior art keywords
cereal
fraction
reducing
content
gluten protein
Prior art date
Application number
FI20125841A
Other languages
Finnish (fi)
Swedish (sv)
Other versions
FI125288B (en
Inventor
Tuula Sontag-Strohm
Xin Huang
Paeivi Kanerva
Hannu Salovaara
Original Assignee
Tuula Sontag-Strohm
Xin Huang
Paeivi Kanerva
Hannu Salovaara
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 Tuula Sontag-Strohm, Xin Huang, Paeivi Kanerva, Hannu Salovaara filed Critical Tuula Sontag-Strohm
Priority to FI20125841A priority Critical patent/FI125288B/en
Priority to EP13829706.4A priority patent/EP2884854A4/en
Priority to PCT/FI2013/050796 priority patent/WO2014027139A1/en
Publication of FI20125841A publication Critical patent/FI20125841A/en
Application granted granted Critical
Publication of FI125288B publication Critical patent/FI125288B/en

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
    • 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
    • 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
    • A23J3/30—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
FI20125841A 2012-08-14 2012-08-14 A method for reducing the gluten protein content of a cereal fraction FI125288B (en)

Priority Applications (3)

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
EP13829706.4A EP2884854A4 (en) 2012-08-14 2013-08-13 A method for reducing the content of gluten proteins in 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

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
FI20125841 2012-08-14

Publications (2)

Publication Number Publication Date
FI20125841A true FI20125841A (en) 2014-02-15
FI125288B FI125288B (en) 2015-08-14

Family

ID=50101270

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20125841A FI125288B (en) 2012-08-14 2012-08-14 A method for reducing the gluten protein content of 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
US11732057B2 (en) 2015-03-30 2023-08-22 Vomm Impianti E Processi S.P.A. Process for the oxidation of starch-based materials
WO2016210408A1 (en) 2015-06-25 2016-12-29 Manildra Milling Corporation Gluten-free starch and methods of producing same

Family Cites Families (11)

* 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
US3901725A (en) * 1971-09-15 1975-08-26 Staley Mfg Co A E Size classified cereal starch granules
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
US5833755A (en) * 1996-03-25 1998-11-10 National Starch And Chemical Investment Holding Corporation Starch degradation using metal-based coordination complexes
SE526999C2 (en) * 2001-02-26 2005-12-06 Biovelop Internat Bv Process for extracting cell wall components and less accessible cereal clay proteins substantially free of soluble compounds
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

Also Published As

Publication number Publication date
FI125288B (en) 2015-08-14
EP2884854A1 (en) 2015-06-24
WO2014027139A1 (en) 2014-02-20
EP2884854A4 (en) 2016-03-09

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