GB1127720A - Process for increasing the amino-acid content of cereal grains - Google Patents

Process for increasing the amino-acid content of cereal grains

Info

Publication number
GB1127720A
GB1127720A GB35908/67D GB3590867D GB1127720A GB 1127720 A GB1127720 A GB 1127720A GB 35908/67 D GB35908/67 D GB 35908/67D GB 3590867 D GB3590867 D GB 3590867D GB 1127720 A GB1127720 A GB 1127720A
Authority
GB
United Kingdom
Prior art keywords
grains
grain
weight
amino
lysine
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.)
Expired
Application number
GB35908/67D
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.)
Stamicarbon BV
Original Assignee
Stamicarbon BV
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 Stamicarbon BV filed Critical Stamicarbon BV
Publication of GB1127720A publication Critical patent/GB1127720A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/28—Organic sulfur compounds
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
    • A23K50/15—Feeding-stuffs specially adapted for particular animals for ruminants containing substances which are metabolically converted to proteins, e.g. ammonium salts or urea
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Birds (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Physiology (AREA)
  • Biochemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

1,127,720. Increasing the ammo-acid content of grain; enriched grain. STAMICARBON N.V. 29 Aug., 1967 [1 Sept., 1966], No. 39508/67. Heading A2Q. The amino-acid content of grain such as wheat, rice, rye or maize, e.g. in the form of whole or broken grains, is increased by contacting the grain, for a period of time, with an aqueous solution of one or more amino-acids, e.g. selected from lysine (L-lysine monohydrochloride) methionine and threonine. Contact may be effected at a temperature between 40 and 85‹C. for 15 to 45 minutes. According to Example 1, 100 m.l. of an aqueous, 30% by weight, solution of L-lysine monohydrochloride are brought into contact with 10 g. of whole wheat grains, already containing 0.2%, by weight, of L-lysine, for 30 minutes at 60‹C. The treated grains are then separated from the solution, by filtration, washed with water and dried at 60‹C. The resulting dried and enriched grains contain 1.5%, by weight, of L-lysine monohydrochloride. When broken wheat grains are similarly treated, the resulting enriched broken grains contain 7.6%, by weight, of L-lysine monohydrochloride.
GB35908/67D 1966-09-01 1967-08-29 Process for increasing the amino-acid content of cereal grains Expired GB1127720A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6612379A NL6612379A (en) 1966-09-01 1966-09-01

Publications (1)

Publication Number Publication Date
GB1127720A true GB1127720A (en) 1968-09-18

Family

ID=19797549

Family Applications (1)

Application Number Title Priority Date Filing Date
GB35908/67D Expired GB1127720A (en) 1966-09-01 1967-08-29 Process for increasing the amino-acid content of cereal grains

Country Status (5)

Country Link
BE (1) BE703216A (en)
ES (1) ES344681A1 (en)
GB (1) GB1127720A (en)
NL (1) NL6612379A (en)
OA (1) OA02499A (en)

Also Published As

Publication number Publication date
ES344681A1 (en) 1968-10-16
BE703216A (en) 1968-02-29
NL6612379A (en) 1968-03-04
OA02499A (en) 1970-05-05

Similar Documents

Publication Publication Date Title
GB1127720A (en) Process for increasing the amino-acid content of cereal grains
GB1224789A (en) Improvement of the process for increasing the amino-acid content of cereal grains
Maeda et al. The Content of Free L-Giutainic Acid in Various Foods
CA587403A (en) Recovery of gold from aqueous cyanide gold-bearing liquors
GB861829A (en) A process for treating fibrous materials containing carbohydrates
GB584401A (en) Process of enriching the endosperm of cereal grains with natural vitamins
GB911281A (en) Process for the production of foaming agents from cereal proteins
CA572954A (en) Amino derivatives of pyrophosphoric acid and process of making the same
AU231699B2 (en) 'method of processing wheat
AU233789B2 (en) Process for increasing the protein content of proteinaceous fibrous materials containing carbohydrates and product thereof
CA585948A (en) 6-methyl-1,2,4-triazine derivatives and method of manufacture
GB873580A (en) Separation of starch and proteinaceous matter in wheaten flour and in maize flour
GB988618A (en) Improvements in or relating to malting processes
AU235111B2 (en) Herbicidal process utilizing derivatives of 2, 3, 6-trichlorophenylacetic acid
AU4767359A (en) 'method of processing wheat
AU219427B2 (en) Method of preparing high molasses content precooked cereal grain foodstuffs, more especially stockfeeds
AU233785B2 (en) Improvements in or relating tothe treatment of cereal grains
CA547200A (en) Process for the production of salt-free glutamic acid from a protein hydrolysate
CA566075A (en) Preparation of cyanuric acid from urea
CA586639A (en) Process of nitrating 1-aryl-2-amino alkanediols-(1,3) of the threo-series and their n-acyl derivatives
AU4778359A (en) Herbicidal process utilizing derivatives of 2, 3, 6-trichlorophenylacetic acid
AU2413256A (en) Method of preparing high molasses content precooked cereal grain foodstuffs, more especially stockfeeds
AU271458B2 (en) Process forthe production of ammonia synthesis feed gas. v' n
CA551643A (en) Production of glutamic acid from steffen's filtrate
CA532312A (en) Method of separating aliphatic nitriles, water, ammonia and hydrogenation-inhibiting impurities