HRP20130211T1 - Postupak mikrobne biotehnologije za potpunu razgradnju glutena u brašnima - Google Patents
Postupak mikrobne biotehnologije za potpunu razgradnju glutena u brašnima Download PDFInfo
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- HRP20130211T1 HRP20130211T1 HRP20130211AT HRP20130211T HRP20130211T1 HR P20130211 T1 HRP20130211 T1 HR P20130211T1 HR P20130211A T HRP20130211A T HR P20130211AT HR P20130211 T HRP20130211 T HR P20130211T HR P20130211 T1 HRP20130211 T1 HR P20130211T1
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- flour
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- 235000013312 flour Nutrition 0.000 title claims 35
- 238000000034 method Methods 0.000 title claims 15
- 108010068370 Glutens Proteins 0.000 title claims 9
- 235000021312 gluten Nutrition 0.000 title claims 9
- 230000000593 degrading effect Effects 0.000 title 1
- 239000000203 mixture Substances 0.000 claims 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 14
- 240000008042 Zea mays Species 0.000 claims 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 8
- 235000005822 corn Nutrition 0.000 claims 8
- 241000894006 Bacteria Species 0.000 claims 7
- 235000014655 lactic acid Nutrition 0.000 claims 7
- 239000004310 lactic acid Substances 0.000 claims 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims 6
- 244000025090 Lactobacillus sanfrancisco Species 0.000 claims 6
- 235000013864 Lactobacillus sanfrancisco Nutrition 0.000 claims 6
- 102000035195 Peptidases Human genes 0.000 claims 6
- 108091005804 Peptidases Proteins 0.000 claims 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims 5
- 240000007594 Oryza sativa Species 0.000 claims 5
- 235000007164 Oryza sativa Nutrition 0.000 claims 5
- 239000004365 Protease Substances 0.000 claims 5
- 241000209140 Triticum Species 0.000 claims 5
- 235000021307 Triticum Nutrition 0.000 claims 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims 5
- 239000007788 liquid Substances 0.000 claims 5
- 235000009566 rice Nutrition 0.000 claims 5
- 238000000855 fermentation Methods 0.000 claims 4
- 230000004151 fermentation Effects 0.000 claims 4
- 230000002538 fungal effect Effects 0.000 claims 4
- 240000001592 Amaranthus caudatus Species 0.000 claims 3
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims 3
- 235000007319 Avena orientalis Nutrition 0.000 claims 3
- 241000209763 Avena sativa Species 0.000 claims 3
- 235000007558 Avena sp Nutrition 0.000 claims 3
- 240000006162 Chenopodium quinoa Species 0.000 claims 3
- 244000140063 Eragrostis abyssinica Species 0.000 claims 3
- 235000014966 Eragrostis abyssinica Nutrition 0.000 claims 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims 3
- 240000005979 Hordeum vulgare Species 0.000 claims 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 3
- 241000209056 Secale Species 0.000 claims 3
- 235000007238 Secale cereale Nutrition 0.000 claims 3
- 235000012735 amaranth Nutrition 0.000 claims 3
- 239000004178 amaranth Substances 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 238000002156 mixing Methods 0.000 claims 3
- 241000228245 Aspergillus niger Species 0.000 claims 2
- 240000006439 Aspergillus oryzae Species 0.000 claims 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims 2
- 235000014121 butter Nutrition 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 2
- 235000000346 sugar Nutrition 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 claims 1
- 230000015556 catabolic process Effects 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 235000006171 gluten free diet Nutrition 0.000 claims 1
- 235000020884 gluten-free diet Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
- C12N9/58—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi
- C12N9/62—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi from Aspergillus
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- 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
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- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- 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
- A23L29/06—Enzymes
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- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/11—Aminopeptidases (3.4.11)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/11—Aminopeptidases (3.4.11)
- C12Y304/11005—Prolyl aminopeptidase (3.4.11.5)
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- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/183—Sanfranciscenis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Enzymes And Modification Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Claims (24)
1. Mješavina koja sadrži ili se sastoji od bakterija mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
2. Mješavina prema zahtjevu 1, dalje sadrži gljivične proteaze.
3. Mješavina prema zahtjevu 2, gdje se gljivične proteaze izabiru iz grupe koja obuhvaća Aspergillus oryzae, Aspergillus niger proteaze ili njihove mješavine.
4. Uporaba mješavine kako je definirano u svakom od prethodnih zahtjeva za potpunu razgradnju glutena u brašnima i/ili fermentaciju tih brašna.
5. Uporaba prema zahtjevu 4, gdje se brašna izabiru iz grupe koja obuhvaća i glatka i oštra pšenična, ječmena, ražena ili zobena brašna.
6. Postupak za pripremu tekućeg tijesta od brašna, gdje je gluten potpuno razgrađen, prikladan za proizvodnju dizanih proizvoda bez glutena, a koji obuhvaća ili se sastoji od sljedećih koraka:
a) uzgoj kulture bakterija mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064;
b) miješanje brašna u koncentracijama od 20-50%, poželjno 30%, i vode 50-80%, poželjno 70%, uz sadržaj mješavine dva soja bakterija iz koraka a) stanične gustoće od oko 108 cfu/g;
c) dodavanje jedne ili više gljivičnih proteaza, svake u koncentraciji od 200-500 ppm, poželjno 400 ppm;
d) fermentacija kroz 8-20 h, poželjno 12 h, na 30-.
7. Postupak prema zahtjevu 6 koji dalje obuhvaća korak e) za sušenje tekućeg brašna dobivenog u koraku d).
8. Postupak prema svakom od zahtjeva 6-7 gdje se brašno izabire iz grupe koja obuhvaća i glatka i oštra pšenična, ječmena, ražena ili zobena brašna ili njihove mješavine, poželjno glatka i oštra pšenična brašna.
9. Postupak prema svakom od zahtjeva 6-8 gdje se gljivični proteolitički enzimi izabiru iz grupe koja obuhvaća Aspergillus oryzae, Aspergillus niger proteaze ili njihove mješavine.
10. Tekuće ili sušeno tijesto od brašna gdje je gluten potpuno razgrađen uporabom postupka kako je definiran u svakom od zahtjeva 6-9, to tekuće ili sušeno tijesto od brašna sadrži bakterije mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
11. Mješavina koja sadrži ili se sastoji od tijesta kako je definirano u zahtjevu 10 u kombinaciji s jednim ili više brašna koja su prirodno bez glutena.
12. Mješavina prema zahtjevu 11 gdje se brašna koja su prirodno bez glutena izabiru iz grupe koja obuhvaća brašno nativnog kukuruza, bijelog kukuruza, riže, kvinoje, tefa ili amaranta, te heljdino brašno.
13. Mješavina prema svakom od zahtjeva 11-12 gdje su brašna sadržana u sljedećim postocima: nativni kukuruz 5-15%, poželjno 10%, bijeli kukuruz 5-15%, poželjno 10%, brašno riže, kvinoje, tefa ili amaranta 10-30%, poželjno 20%, i heljdino brašno 1-10%, poželjno 5%, gdje su ti postoci izraženi prema težini u odnosu na ukupnu težinu mješavine brašna.
14. Postupak za pripremu dizanih pečenih proizvoda iz brašna iz kojeg je uklonjen gluten, uporabom postupka kako je definiran u svakom od zahtjeva 6- koji obuhvaća ili se sastoji od sljedećih koraka:
a) dodavanje 10-40% mješavine brašna koja su prirodno bez glutena, poželjno 30%, pekarskog kvasca 1-2%, soli 0.1-1.0% i sredstava za dobivanje strukture 0.5-1% u tekuće tijesto od brašna iz kojeg je uklonjen gluten uporabom postupka kako je definiran u svakom od zahtjeva 6-9 te miješenje;
b) omogućavanje da se fermentacija odvija oko 1-3 h, poželjno 1.5 h, na ;
c) pečenje 50 minuta na .
15. Postupak prema zahtjevu 14 gdje je % omjer sastojaka prema vodi, kada se tijesto od brašna iz kojeg je uklonjen gluten suši, oko 1.2:0.8.
16. Postupak prema svakom od zahtjeva 14-15, gdje se brašna koja su prirodno bez glutena izabiru iz grupe koja obuhvaća brašno nativnog kukuruza, bijelog kukuruza, riže, kvinoje, tefa, amaranta, heljde ili njihove mješavine.
17. Postupak prema svakom od zahtjeva 14-16, gdje se brašno iz kojeg je uklonjen gluten izabire iz grupe koja obuhvaća i glatka i oštra pšenična, ječmena, ražena ili zobena brašna ili njihove mješavine, poželjno glatka i oštra pšenična brašna.
18. Pečeni proizvodi koji se mogu dobiti pomoću postupka kako je definiran u svakom od zahtjeva 14-17, ti pečeni proizvodi sadrže bakterije mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
19. Postupak pripreme dizanih pečenih proizvoda koji obuhvaća ili se sastoji od sljedećih koraka:
a) izravno dodavanje brašna nativnog kukuruza, brašna riže, jaja, šećera, putra i pekarskog kvasca u brašno iz kojeg je uklonjen gluten postupkom kako je definirano u svakom od zahtjeva 6-9 te miješenje;
b) omogućavanje da se fermentacija odvija 1.5 h na i
c) pečenje dizanog tijesta 50 minuta na .
20. Postupak prema zahtjevu 19, gdje su u koraku a) postoci sastojaka sljedeći: brašno nativnog kukuruza 10%, rižino brašno 10%, jaje 5%, šećer 3%, putar 1% i pekarski kvasac 1.5%.
21. Dizani pečeni proizvodi koji se mogu dobiti pomoću postupka kako je definiran u svakom od zahtjeva 19-20, ti dizani pečeni proizvodi sadrže bakterije mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
22. Uporaba tijesta od brašna prema zahtjevu 10, mješavine prema zahtjevima 11-13, proizvoda dizanog u pećnici prema zahtjevu 18, konfekcijskih proizvoda dizanih u pećnici prema zahtjevu 21 za pripremu hrane koja može pokriti nutritivnu neravnotežu nastalu zbog načina prehrane bez glutena.
23. Bakterija mliječne kiseline Lactobacillus sanfranciscensis DSM22063.
24. Bakterija mliječne kiseline Lactobacillus plantarum DSM 22064.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITRM2008A000690A IT1392414B1 (it) | 2008-12-23 | 2008-12-23 | Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine. |
| PCT/IT2009/000569 WO2010073283A2 (en) | 2008-12-23 | 2009-12-17 | Process of microbic biotechnology for completely degrading gluten in flours |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20130211T1 true HRP20130211T1 (hr) | 2013-04-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20130211AT HRP20130211T1 (hr) | 2008-12-23 | 2013-03-11 | Postupak mikrobne biotehnologije za potpunu razgradnju glutena u brašnima |
Country Status (22)
| Country | Link |
|---|---|
| US (2) | US9386777B2 (hr) |
| EP (1) | EP2373173B1 (hr) |
| JP (2) | JP5712138B2 (hr) |
| CN (1) | CN102655756B (hr) |
| AU (1) | AU2009332504B2 (hr) |
| BR (1) | BRPI0923646B1 (hr) |
| CA (1) | CA2743599C (hr) |
| CY (1) | CY1113844T1 (hr) |
| DK (1) | DK2373173T3 (hr) |
| ES (1) | ES2402490T3 (hr) |
| HR (1) | HRP20130211T1 (hr) |
| IT (1) | IT1392414B1 (hr) |
| MX (1) | MX2011005466A (hr) |
| NZ (1) | NZ593374A (hr) |
| PL (1) | PL2373173T3 (hr) |
| PT (1) | PT2373173E (hr) |
| RU (1) | RU2523597C2 (hr) |
| SI (1) | SI2373173T1 (hr) |
| SM (1) | SMT201300049B (hr) |
| UA (1) | UA103788C2 (hr) |
| WO (1) | WO2010073283A2 (hr) |
| ZA (1) | ZA201103457B (hr) |
Families Citing this family (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR122018009860B1 (pt) | 2007-08-13 | 2021-05-04 | Walter And Eliza Hall Institute Of Medical Research | Produto produzido a partir do grão de cevada adequado para consumo de indivíduos portadores de doença celíaca e método para produzir grãos de cevada |
| IT1392414B1 (it) | 2008-12-23 | 2012-03-02 | Giuliani Spa | Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine. |
| JP5717433B2 (ja) * | 2010-12-16 | 2015-05-13 | 株式会社日清製粉グループ本社 | 胆汁酸吸着用組成物 |
| US20140065262A1 (en) * | 2012-08-29 | 2014-03-06 | Giuliani S.P.A. | Method for partial degradation of gluten |
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| US2215957A (en) * | 1938-09-02 | 1940-09-24 | Standard Brands Inc | Method for manufacture of baked goods |
| SU1660657A1 (ru) * | 1988-07-01 | 1991-07-07 | Всесоюзный Заочный Институт Пищевой Промышленности | Способ приготовлени диетического хлеба |
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