Title:
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
Document Type and Number:
Japanese Patent JP2015043774
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a process of microbic biotechnology for completely degrading gluten in flours.SOLUTION: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
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Inventors:
GIAMMARIA GIULIANI
ANNA BENEDUSI
RAFFAELLA DI CAGNO
CARLO GIUSEPPE RIZZELLO
MARIA DE ANGELIS
MARCO GOBBETTI
ANGELA CASSONE
ANNA BENEDUSI
RAFFAELLA DI CAGNO
CARLO GIUSEPPE RIZZELLO
MARIA DE ANGELIS
MARCO GOBBETTI
ANGELA CASSONE
Application Number:
JP2014203907A
Publication Date:
March 12, 2015
Filing Date:
October 02, 2014
Export Citation:
Assignee:
GIULIANI SPA
International Classes:
C12N1/20; A21D6/00; A21D13/00; C12N9/62
Domestic Patent References:
| JP2008532532A | 2008-08-21 | |||
| JP5712138B2 | 2015-05-07 |
Foreign References:
| WO2008010252A2 | 2008-01-24 |
Other References:
JPN5012005895; ＲＡＦＦＡＥＬＬＡ ＤＩ ＣＡＧＮＯ ｅｔ ａｌ．: ＪＯＵＲＮＡＬ ＯＦ ＦＯＯＤ ＰＲＯＴＥＣＴＩＯＮ Ｖｏｌ．７１ Ｎｏ．７, 20080120, Ｐ．１４９１-１４９５
Attorney, Agent or Firm:
Yasuhiko Murayama
Masatake Shiga
Takashi Watanabe
Shinya Jitsuhiro
Masatake Shiga
Takashi Watanabe
Shinya Jitsuhiro