WO2001042309A2 - VERFAHREN ZUR ERHÖHUNG DES GEHALTES AN α-AMYLASE-RESISTENTER STÄRKE EINES POLYSACCHARIDS - Google Patents
VERFAHREN ZUR ERHÖHUNG DES GEHALTES AN α-AMYLASE-RESISTENTER STÄRKE EINES POLYSACCHARIDS Download PDFInfo
- Publication number
- WO2001042309A2 WO2001042309A2 PCT/EP2000/012459 EP0012459W WO0142309A2 WO 2001042309 A2 WO2001042309 A2 WO 2001042309A2 EP 0012459 W EP0012459 W EP 0012459W WO 0142309 A2 WO0142309 A2 WO 0142309A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- polysaccharide
- temperature
- content
- water
- poly
- Prior art date
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
Definitions
- RS resistant starches
- This energy supply mainly relates to the oxidative breakdown of absorbed short-chain fatty acids from the large intestine. These short-chain fatty acids are end products of the carbohydrate metabolism of mtestmal microflora.
- confirmation head tion relies on a luminal supply of the short-chain fatty acids and especially of butyrate.
- EP 0 564 893 AI describes and claims a process for the production of an RS product which contains up to 15% RS.
- This process is characterized in that the aqueous suspension of a starch, which contains at least 40% amylose, gelatinizes and digests enzymatically by treatment with an enzyme which opens the ⁇ -1,6-glycosidic bonds, and then the resulting intermediate is retro - graded.
- the optimal starch concentration in the suspension is 15% and the examples of this EP patent application illustrate the process when the starch concentrations are either reduced to 14% or increased to 17%.
- the starting material contains at least 40% amylose and is a corn starch.
- EP 0 688 872 AI describes and claims a process for the production of an RS-containing product which contains 25 to 50% by weight of RS. According to the information, EP 0 688 872 A1 describes and claims a process for the production of an RS-containing product in which a water suspension of a partially degraded, gelatinized starch is enzymatically branched and the intermediate product is retrograded.
- partially degraded starch is understood to mean a polymer which has been reduced in the molecular weight by suitable treatment, the shortening of the chain length affecting both the amylose and the amylopectm.
- the degradation also includes hydrolysis processes (acid or enzyme-catalyzed) extrusion, oxidation or pyrolysis.)
- Maltodextrins are characterized by a DE value (DE: dextrose equivalent) in the range from 1 to 19. They are made from potato or tapioca starch containing up to 25% amylose. The aqueous suspension of such maltodextrins contains a solids content of 20% by weight or more for the process.
- the maltodextrins are further characterized in that they contain high levels of oligomers with degrees of polymerization less than 10 (DP ⁇ 10) of up to 22% by weight and an average molecular weight of 1.3680 x 10 have 4 g / mol.
- the debranching enzymes that are used for the known process are pullulanase and isoamylase.
- a retrogradation is carried out in a temperature range from 0 to 30 ° C. in a time interval from 1 to 3 days, by letting the aqueous reaction product stand.
- the product is then dried by spray drying.
- a powdery product with an RS content of up to a maximum of 60% by weight is produced.
- the description of the invention serves the goal of producing carbohydrate polymers with a high proportion of resistant, relatively thermostable structures even more economically in order to be able to use them in food production, for example.
- an RS content is understood to mean the content of ⁇ -amylase-resistant polysaccharides, as it is according to the method of Englyst et al. (Classification and measurement of nutritionally important starch fractions, European Journal of Clinical Nutrition, 46 (Suppl. 23) (1992) 33-50); s. also example 3.
- high RS content means an RS content of at least 25%, preferably from 65 to 75, 75 to 88, 88 to 90, 90 to 95 and in particular 95 to 99 or more% by weight.
- water-insoluble is understood to mean compounds which, according to the definition of the German Pharmaceutical Book (Wissenschaftliche Verlagsgesellschaft / Stuttgart & Gori-Verlag / Frankfurt, 9th edition, 1987; see also Examples 4 to 5), fall under the category “poorly soluble "Compounds,” very poorly soluble "or” practically insoluble "compounds fall.
- DSC dynamic differential calometry
- the invention relates to a method for increasing the content of ⁇ -amylase-resistant starch (RS content) of a polysaccharide, characterized in that the polysaccharide used is incubated at a water deficit, then cooled, optionally dried and a polysaccharide with an increased RS content compared to the polysaccharide used is obtained.
- RS content ⁇ -amylase-resistant starch
- the method according to the invention can be characterized in that one or more incubations are carried out.
- the process according to the invention can be characterized in that the process is carried out at a water content of ⁇ 50% and in particular ⁇ 35% (weight / weight), based on the total weight of polysaccharide and water.
- inventive method may be characterized in that in water adjusted undershoot incubation at a temperature T proze ss Maschinenbaut, which is above the glass transition temperature T G and below the transition temperature T Transf (T G ⁇ T proze ss ⁇ T Transf), wherein the temperature T Pr ⁇ zess can fluctuate during the incubation in the range mentioned.
- the method according to the invention can be characterized in that (i) that the temperature T Pr0Z ess is a temperature which is less than the DSC end temperature T c (end temperature T c of the dynamic differential calorimetry) and / or less than the DSC peak temperature T P and / or is less than the DSC onset temperature T 0 , where
- transition temperature T Transf is equal to the final DSC temperature T c or the DSC peak temperature T P or the DSC onset temperature T 0 .
- the method according to the invention can be characterized in that spray drying or freeze drying is carried out for drying.
- the method according to the invention can be characterized in that a poly (1,4- ⁇ -D-glucan) is used.
- the process according to the invention can be characterized in that water-insoluble poly- (1,4- ⁇ -D-glucans) are used which are obtained from biotransformation, from reaction with enzymes or from reaction of sucrose with an enzyme of the enzymatic activity of an amylosucrase have been.
- poly- (1,4- ⁇ -D-glucans) are used which are obtained from biotransformation, from reaction with enzymes or from reaction of sucrose with an enzyme of the enzymatic activity of an amylosucrase have been; see. for example WO 95 31 553.
- An amylosucrase is an enzyme that catalyzes the following reaction:
- linear oligomeric or polymeric acceptors can either be added from the outside, but, as described in Example 1, they can also be produced from sucrose by the amylosucrase itself.
- Water-insoluble poly- (1,4- ⁇ -D-glucans) which have the properties just described but have been produced in another way can also be starting materials for the process according to the invention.
- water-insoluble poly- (1,4- ⁇ -D-glucans) are used as starting materials, which are obtained by reacting sucrose with an enzyme with the enzymatic activity of an amylosucrase using branched polysaccharide acceptors, such as glycogen, amylopectm, dextrin, can be obtained.
- Amylosucrase catalyzes an ⁇ -1,4-glucan chain extension on these branched polysaccharide acceptors.
- the resulting water-insoluble poly- (1,4- ⁇ -D-glucans) have a lower degree of branching than the branched polysaccharide acceptors used.
- these products are also referred to as poly- (1,4- ⁇ -D-glucans).
- the process according to the invention can be characterized in that the poly- (1,4- ⁇ -D-glucans) are chemically modified in a manner known per se.
- poly- (1,4- ⁇ -D-glucans) may have been chemically modified by etherification or esterification in the 2-, 3- or 6-position.
- the person skilled in the art is sufficiently familiar with chemical modification; see. for example the following literature:
- the method according to the invention can be characterized in that the poly- (1,4- ⁇ -D-glucan) in the 2- and / or 3- position has a degree of branching of at most 1.0% and in particular at most 0.5% ,
- the process according to the invention can be characterized in that the poly- (1,4- ⁇ -D-glucan) has a molecular weight of 0.75 ⁇ 10 2 to 10 7 , preferably 10 3 to 10 6 and preferably 10 3 to 5 x 10 has 5 g / mol.
- the method according to the invention can be characterized in that the water-insoluble poly- (1,4- ⁇ -D-glucans) are neither branched, in particular neither enzymatically branched, nor have their chains (and thus their molecular weight) been reduced, especially not by enzyme catalysis, acid catalysis, extrusion, oxidation or pyrolysis.
- the process according to the invention can be characterized in that a starch-containing polysaccharide of water solubility class 6 to 7 according to DAB is obtained (non-soluble in cold water).
- the invention relates to a starchy polysaccharide which can be obtained by the process according to the invention.
- the invention further relates to a polysaccharide with a high content of ⁇ -amylase-resistant starch (RS content), which thereby is characterized in that its RS content and / or its crystal type A content decrease when the polysaccharide is incubated with excess water, in particular with a water content> 50% and especially> 35% (weight / weight).
- RS content ⁇ -amylase-resistant starch
- the polysaccharide according to the invention has a characteristic ratio of crystal type A or crystal type B, which is established, for example, according to the method according to the invention, which works with water deficiency, so that it is understandable that the content of crystal type A decreases when the polysaccharide according to the invention is incubated with excess water ,
- the invention relates to the use of a polysaccharide according to the invention for food precursors or food.
- the invention relates to the use of a polysaccharide according to the invention as a food additive or food additive.
- the invention finally relates to a preliminary food product or food which is characterized by a content of a polysaccharide according to the invention.
- the biotransformation supernatant was denatured at 95 ° C. After cooling to room temperature, centrifugation was carried out again. The clear supernatant was frozen at -70 ° C and thawed at 4 ° C for 3 days. The precipitate thus generated was frozen at -70 ° C and freeze-dried.
- DMSO dimethyl sulfoxide
- the measurement gave a number average molecular weight (M n ) of 2,326 g / mol and a weight average molecular weight (M w ) of 3,367 g / mol.
- M n number average molecular weight
- M w weight average molecular weight
- Example 4 The experiment was carried out as in Example 4. The only difference was a cooling process, which was followed after the autoclave treatment and cooling to room temperature. The mixture of substances was kept at 5 ° C. for 3 hours.
- Polyglucans were prepared as starting materials according to example 1 (samples 275, 283, 291 and 292). The preparation was carried out by molecular weight build-up (synthesis with amylose-succrace in sucrose, precipitation polymerization).
- the product can be rated as very thermally stable.
- the product contains no branches.
- the polyglucans of Examples 7 to 9 are all poly-1, 4- ⁇ -D-glucans with different average molecular weights. No branching is detectable in the products. All products also contain small amounts of fructose.
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Crystallography & Structural Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/149,185 US6929815B2 (en) | 1999-12-10 | 2000-12-09 | Method of increasing the α-amylase-resistant starch content (rs content) of a polysaccharide, polysaccharides, the use thereof and food containing said polysaccharides |
EP00981358A EP1242461A2 (de) | 1999-12-10 | 2000-12-09 | Verfahren zur erhöhung des gehaltes an alpha amylase-resistenter stärke(rs-gehalt) eines polysaccharids, polysaccharide, deren verwendung und lebensmittel mit diesen polysacchariden |
JP2001543604A JP2003516433A (ja) | 1999-12-10 | 2000-12-09 | 多糖類のα−アミラーゼ耐性デンプンの含有量(RS含有量)を増加する方法、多糖類、その使用およびこれらの多糖類を含有する食品 |
AU18629/01A AU784300B2 (en) | 1999-12-10 | 2000-12-09 | Method of increasing the alpha-amylase-resistant starch content of a polysaccharide |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19959863.0 | 1999-12-10 | ||
DE19959863A DE19959863A1 (de) | 1999-12-10 | 1999-12-10 | Verfahren zur Erhöhung des Gehaltes an a-amylase-resistenter Stärke (RS-Gehalt) eines Polysaccharids, Polysaccharide, deren Verwendung und Lebensmittel mit diesen Polysacchariden |
Publications (3)
Publication Number | Publication Date |
---|---|
WO2001042309A2 true WO2001042309A2 (de) | 2001-06-14 |
WO2001042309A8 WO2001042309A8 (de) | 2001-07-12 |
WO2001042309A3 WO2001042309A3 (de) | 2002-02-14 |
Family
ID=7932346
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2000/012459 WO2001042309A2 (de) | 1999-12-10 | 2000-12-09 | VERFAHREN ZUR ERHÖHUNG DES GEHALTES AN α-AMYLASE-RESISTENTER STÄRKE EINES POLYSACCHARIDS |
Country Status (6)
Country | Link |
---|---|
US (1) | US6929815B2 (de) |
EP (1) | EP1242461A2 (de) |
JP (1) | JP2003516433A (de) |
AU (1) | AU784300B2 (de) |
DE (1) | DE19959863A1 (de) |
WO (1) | WO2001042309A2 (de) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005040223A1 (en) | 2003-10-24 | 2005-05-06 | Bayer Cropscience Gmbh | Use of linear poly-alpha-1,4-glucans as resistant starch |
US8956679B2 (en) | 2006-03-20 | 2015-02-17 | Corn Products Development Inc. | Process tolerant starch composition with high total dietary fiber content |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005001098A1 (en) | 2003-06-30 | 2005-01-06 | Commonwealth Scientific And Industrial Research Organisation | Wheat with altered branching enzyme activity and starch and starch containing products derived thereform |
US7189288B2 (en) * | 2004-10-08 | 2007-03-13 | Tate & Lyle Ingredients Americas, Inc. | Enzyme-resistant starch and method for its production |
US20060210696A1 (en) * | 2005-03-17 | 2006-09-21 | Chi-Li Liu | Slowly digestible carbohydrate |
US7276126B2 (en) * | 2005-06-03 | 2007-10-02 | Tate And Lyle Ingredients Americas, Inc. | Production of enzyme-resistant starch by extrusion |
US7674897B2 (en) * | 2005-09-09 | 2010-03-09 | Tate & Lyle Ingredients Americas, Inc. | Production of crystalline short chain amylose |
US8557274B2 (en) * | 2005-12-06 | 2013-10-15 | Purdue Research Foundation | Slowly digesting starch and fermentable fiber |
US7608436B2 (en) * | 2006-01-25 | 2009-10-27 | Tate & Lyle Ingredients Americas, Inc. | Process for producing saccharide oligomers |
WO2007104798A2 (en) * | 2006-03-15 | 2007-09-20 | University Of York | Mesoporous carbonaceous materials, preparation and use thereof |
WO2008036646A1 (en) * | 2006-09-18 | 2008-03-27 | Purdue Research Foundation | Leavened products made from non-wheat cereal proteins |
US20080286410A1 (en) * | 2007-03-06 | 2008-11-20 | Richmond Patricia A | Production of Resistant Starch Product |
GB0718263D0 (en) | 2007-09-19 | 2007-10-31 | Univ York | Polysaccharide derived mesoporous materials |
KR100910081B1 (ko) | 2007-12-20 | 2009-07-30 | 재단법인서울대학교산학협력재단 | 지소화성이 증진된 전분의 제조방법 |
KR100956430B1 (ko) | 2009-02-16 | 2010-05-06 | 세종대학교산학협력단 | 아밀로수크라아제와 글리코겐 가지화 효소의 순차적 첨가에 의한 난소화성 말토덱스트린의 제조방법 |
KR101216058B1 (ko) | 2010-10-14 | 2012-12-27 | 서울대학교산학협력단 | 지소화성 및 난소화성이 증진된 전분의 제조방법 |
AR087157A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Galletita saludable |
KR102141864B1 (ko) * | 2016-12-16 | 2020-08-06 | 한국식품연구원 | 효소를 통한 재결정화 밤 전분의 제조 방법 및 이를 이용하여 제조된 재결정화 밤 전분 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0688872A1 (de) * | 1994-04-15 | 1995-12-27 | Cerestar Holding Bv | Verfahren zur Herstellung von stärkehaltigen Produkten |
WO2000002926A1 (de) * | 1998-07-09 | 2000-01-20 | Axiva Gmbh | α-AMYLASE RESISTENTE POLYSACCHARIDE, HERSTELLUNGSVERFAHREN, VERWENDUNG UND LEBENSMITTEL MIT DIESEN POLYSACCHARIDEN |
WO2000055209A1 (de) * | 1999-03-12 | 2000-09-21 | Aventis Cropscience Gmbh | Verfahren zur herstellung resistenter stärke |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3530567B2 (ja) * | 1994-03-17 | 2004-05-24 | 株式会社中埜酢店 | 難消化性澱粉の製造方法 |
US5593503A (en) * | 1995-06-07 | 1997-01-14 | National Starch And Chemical Investment Holding Corporation | Process for producing amylase resistant granular starch |
US5855946A (en) * | 1997-06-06 | 1999-01-05 | Kansas State University Research Foundation | Food grade starch resistant to α-amylase and method of preparing the same |
US6664389B1 (en) * | 1999-10-01 | 2003-12-16 | National Starch And Chemical Investment Holding Coporation | Highly resistant granular starch |
-
1999
- 1999-12-10 DE DE19959863A patent/DE19959863A1/de not_active Ceased
-
2000
- 2000-12-09 AU AU18629/01A patent/AU784300B2/en not_active Ceased
- 2000-12-09 US US10/149,185 patent/US6929815B2/en not_active Expired - Fee Related
- 2000-12-09 WO PCT/EP2000/012459 patent/WO2001042309A2/de active Search and Examination
- 2000-12-09 EP EP00981358A patent/EP1242461A2/de not_active Withdrawn
- 2000-12-09 JP JP2001543604A patent/JP2003516433A/ja active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0688872A1 (de) * | 1994-04-15 | 1995-12-27 | Cerestar Holding Bv | Verfahren zur Herstellung von stärkehaltigen Produkten |
WO2000002926A1 (de) * | 1998-07-09 | 2000-01-20 | Axiva Gmbh | α-AMYLASE RESISTENTE POLYSACCHARIDE, HERSTELLUNGSVERFAHREN, VERWENDUNG UND LEBENSMITTEL MIT DIESEN POLYSACCHARIDEN |
WO2000055209A1 (de) * | 1999-03-12 | 2000-09-21 | Aventis Cropscience Gmbh | Verfahren zur herstellung resistenter stärke |
Non-Patent Citations (1)
Title |
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See also references of EP1242461A2 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005040223A1 (en) | 2003-10-24 | 2005-05-06 | Bayer Cropscience Gmbh | Use of linear poly-alpha-1,4-glucans as resistant starch |
US8956679B2 (en) | 2006-03-20 | 2015-02-17 | Corn Products Development Inc. | Process tolerant starch composition with high total dietary fiber content |
Also Published As
Publication number | Publication date |
---|---|
WO2001042309A3 (de) | 2002-02-14 |
JP2003516433A (ja) | 2003-05-13 |
US20030094172A1 (en) | 2003-05-22 |
AU1862901A (en) | 2001-06-18 |
AU784300B2 (en) | 2006-03-09 |
WO2001042309A8 (de) | 2001-07-12 |
US6929815B2 (en) | 2005-08-16 |
EP1242461A2 (de) | 2002-09-25 |
DE19959863A1 (de) | 2001-06-13 |
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