WO2015052665A4 - Process for the preparation of semi-finished flour based food products comprising an element with trans-glutaminas activity and a source of lysine - Google Patents

Process for the preparation of semi-finished flour based food products comprising an element with trans-glutaminas activity and a source of lysine Download PDF

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Publication number
WO2015052665A4
WO2015052665A4 PCT/IB2014/065152 IB2014065152W WO2015052665A4 WO 2015052665 A4 WO2015052665 A4 WO 2015052665A4 IB 2014065152 W IB2014065152 W IB 2014065152W WO 2015052665 A4 WO2015052665 A4 WO 2015052665A4
Authority
WO
WIPO (PCT)
Prior art keywords
spp
process according
source
lysine
semi
Prior art date
Application number
PCT/IB2014/065152
Other languages
French (fr)
Other versions
WO2015052665A1 (en
Inventor
Danilo CICIULLA
Gianfrancesco Emanuele CORMACI
Original Assignee
Ciciulla Danilo
Cormaci Gianfrancesco Emanuele
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 Ciciulla Danilo, Cormaci Gianfrancesco Emanuele filed Critical Ciciulla Danilo
Priority to EP14798966.9A priority Critical patent/EP3071041A1/en
Publication of WO2015052665A1 publication Critical patent/WO2015052665A1/en
Publication of WO2015052665A4 publication Critical patent/WO2015052665A4/en

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
    • 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
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins

Abstract

A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour, adding the dough with an element with trans-glutaminase activities, adding at least one source of lysine adapted to cooperate with the element with trans-glutaminase activity for activating its chelating action of the QXP gluten antigenic sites by transamidation. The lysine source is a biological or a cell lysate, obtained by mechanical or physical treatments of natural products and added directly into the semi-finished dough.

Claims

AMENDED CLAIMS received by the International Bureau on 10 April 2015 (10.04.2015)
1. A process for the deglutination of flour-based semi-finished food, comprising the following steps:
a) providing a predetermined amount of at least one vegetable flour containing gluten; b) realizing a semi-finished dough based on said at least one vegetable flour;
c) adding an element with trans-glutaminase activity to said dough;
d) adding at least one source of lysine adapted to cooperate with the element with trans-glutaminase activity to activate its chelating action of the QXP gluten antigenic sites by transamidation;
characterized in that said lysine source is a biological or cellular lysate obtained by mechanical or physical treatments of natural products and added directly into said semifinished dough.
2. Process according to claim 1, characterized in that said step d) of transamidation is carried-out in absence of oxidoreductase.
3. Process according to any preceding claim, characterized in that said lysate is used as raw form or as supernatant and is derived by processing a microorganism containing lysine
4. Process according to claim 3, characterized in that said microorganism is selected into the group comprising Saccharomyces spp.; Schizosaccharomyces spp.; Saccharomycopsis spp.; Lactobacillus spp.; Leuconostoc spp.; Pediococcus spp; Bifidobacterium spp.; Ruminococcus spp.; Selenomonas spp.; Glucobacter spp.; Chlamydomonas spp.; Chlorella spp.; Chlorobium spp.; Chlorococcum spp.; Spirulina spp.; Volvox spp.; Spyrogyra spp.; Cytophaga spp.; Rhodobacter spp.; Rhodopseudomonas spp.; Rhodo spirillum spp.; Rhodomicrobium spp.; Desulfovibrium spp.; Flavobacterium spp.; Desulfuromonas spp.; Thiobacillus spp.; Paracoccus spp.; Sorangium spp.; Rhizobium spp.; Agrobacterium spp.
5. Process according any preceding claim, characterized in that said microorganism is subjected to cold sonication to carry out the lysis of the fungal cell wall and generate a cell lysate.
6. Process according claim 5, characterized by comprising a step of cooling the lysate at a temperature below 0°C, preferably close to -20 °C, to prevent hydrolysis reactions, said cooling step being carried out until the lysate is added in the semi-finished product.
7. Process according to any of claims 1 to 4, characterized in that said source of lysine is
2/2
subjected to a mechanical treatment of homogenization or centrifugation adapted to provide at least partially said element with trans-glutaminase activity.
8. Process according to any one of the preceding claims, characterized by comprising a step of addition in the supernatant of a source of papain, purified and crystallized as a single enzyme, adapted to hydrolyze the supernatant proteins derived from the mechanical treatment and to promote the reaction with the PNG-ase activity contained in the sediment.
9. Process according to any of the preceding claims, characterized by comprising a step of adding a source of at least one of the enzyme 1,3-beta-glucanase and Class II and III chitinase, to release the transglutaminase activity of the centrifuged cell wall fraction of said microorganism, in the form of fresh papaya juice or of any nature based on.
10. Process according to any one of the preceding claims, characterized in that said lysine source is selected from components and elements containing and/or producing nisin, such as non-pathogenic strains of Streptococcus spp., Staphylococcus spp., Ruminococcus spp., Bacillus spp., Carnobacterium spp., Halobacterium spp., Actinoplanes spp., Kluyveromyces spp., Leuconostoc spp. and Lactobacillus spp.
11. Process according to any one of the preceding claims, characterized by comprising a step of adding to the lysate of a non-toxic reducing agents selected from the group comprising sorbic acid, benzoic acid, sodium metabisulfite, potassium metabisulfite, calcium metabisulfite, ascorbic acid, citric acid, tartaric acid, L-cysteine, L- cysteinehydrochloride, L-cysteine hydrochloride monohydrate, and similar agents adapted to reactivate the PNG-ase present in the cell wall of the microorganism.
12. Process according to any one of the preceding claims, characterized in that the TG- ase is at least partially derived from bacteria.
PCT/IB2014/065152 2013-10-08 2014-10-08 Process for the preparation of semi-finished flour based food products comprising an element with trans-glutaminas activity and a source of lysine WO2015052665A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP14798966.9A EP3071041A1 (en) 2013-10-08 2014-10-08 Process for the preparation of semi-finished flour based food products comprising an element with trans-glutaminas activity and a source of lysine

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITSR2013A000002 2013-10-08
IT000002A ITSR20130002A1 (en) 2013-10-08 2013-10-08 NEW INDUSTRIAL PROCESS OF PROCESSING FOR THE PRODUCTION OF FARINACEOUS FOODS, INTENDED FOR SUBJECTS WITH CELIAC DISEASE CLINICALLY MANIFESTED, BASED ON COMMON FLOURS.

Publications (2)

Publication Number Publication Date
WO2015052665A1 WO2015052665A1 (en) 2015-04-16
WO2015052665A4 true WO2015052665A4 (en) 2015-06-04

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2014/065152 WO2015052665A1 (en) 2013-10-08 2014-10-08 Process for the preparation of semi-finished flour based food products comprising an element with trans-glutaminas activity and a source of lysine

Country Status (3)

Country Link
EP (1) EP3071041A1 (en)
IT (1) ITSR20130002A1 (en)
WO (1) WO2015052665A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107751307A (en) * 2017-12-06 2018-03-06 王康学 A kind of spirulina moon cake and preparation method thereof
IT201800010305A1 (en) * 2018-11-13 2020-05-13 Danilo Ciciulla PROCEDURE FOR THE PREPARATION OF WHEAT-BASED FOODS INTENDED FOR CELIACS OR SUBJECTS WITH GLUTEN SENSITIVITY
CA3186744A1 (en) * 2020-06-09 2021-12-16 Dr. Schar S.P.A. Method to prepare a mixture and food products deriving therefrom

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FR947040A (en) * 1947-05-13 1949-06-21 Concentrated vitamin extract and biscuit containing this extract
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
CH643296A5 (en) * 1980-05-02 1984-05-30 Nestle Sa PROCESS FOR PRODUCING A YEAST EXTRACT.
EP0262669A3 (en) * 1986-10-02 1990-01-24 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries
DE4041533A1 (en) * 1990-12-22 1992-06-25 Roehm Gmbh BAKING PRODUCTS OR FLOUR, AND METHOD FOR THE PRODUCTION OF BAKING DOUGH AND ITEMS
JPH11243843A (en) * 1998-02-27 1999-09-14 Ajinomoto Co Inc Production of bread and enzyme preparation therefor
JP3867261B2 (en) * 1998-04-08 2007-01-10 味の素株式会社 Enzyme preparation and method for producing noodles
AU3596199A (en) * 1998-05-06 1999-11-23 Kobenhavns Universitet Treatment of celiac disease
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
DE10046605A1 (en) * 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Use of transglutaminases for the production of low-wheat baked goods
ITMI20062080A1 (en) * 2006-10-30 2008-04-30 Consiglio Nazionale Ricerche TREATMENT OF CEREAL FLOURS FOR FOOD CONSUMPTION BY CELIAC PATIENTS
US8697170B2 (en) * 2008-08-05 2014-04-15 Dsm Ip Assets B.V. Starch composition and method to produce a baked product
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
US20110256268A1 (en) * 2010-04-14 2011-10-20 Solazyme, Inc. Oleaginous Yeast Food Compositions
FR2973989A1 (en) * 2011-04-15 2012-10-19 Nutrionix Agent, useful e.g. for substituting sodium chloride salt and for preserving or improving organoleptic qualities of composition for human and/or animal consumption, comprises deactivated yeasts and low sodium salt
PL223886B1 (en) * 2011-07-20 2016-10-31 Pmt Trading Spółka Z Ograniczoną Odpowiedzialnością Method of production of the sourdough bread

Also Published As

Publication number Publication date
WO2015052665A1 (en) 2015-04-16
ITSR20130002A1 (en) 2015-04-08
EP3071041A1 (en) 2016-09-28

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