Title:
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
Document Type and Number:
WIPO Patent Application WO/2010/073283
Kind Code:
A3
Abstract:
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.
Inventors:
GIULIANI GIAMMARIA (IT)
BENEDUSI ANNA (IT)
DL CAGNO RAFFAELLA (IT)
RIZZELLO CARLO GIUSEPPE (IT)
DE ANGELIS MARIA (IT)
GOBBETTI MARCO (IT)
CASSONE ANGELA (IT)
BENEDUSI ANNA (IT)
DL CAGNO RAFFAELLA (IT)
RIZZELLO CARLO GIUSEPPE (IT)
DE ANGELIS MARIA (IT)
GOBBETTI MARCO (IT)
CASSONE ANGELA (IT)
Application Number:
PCT/IT2009/000569
Publication Date:
September 30, 2010
Filing Date:
December 17, 2009
Export Citation:
Assignee:
GIULIANI SPA (IT)
GIULIANI GIAMMARIA (IT)
BENEDUSI ANNA (IT)
DL CAGNO RAFFAELLA (IT)
RIZZELLO CARLO GIUSEPPE (IT)
DE ANGELIS MARIA (IT)
GOBBETTI MARCO (IT)
CASSONE ANGELA (IT)
GIULIANI GIAMMARIA (IT)
BENEDUSI ANNA (IT)
DL CAGNO RAFFAELLA (IT)
RIZZELLO CARLO GIUSEPPE (IT)
DE ANGELIS MARIA (IT)
GOBBETTI MARCO (IT)
CASSONE ANGELA (IT)
International Classes:
A21D8/04; A21D13/06; C12N1/20; C12R1/225; C12R1/25
Domestic Patent References:
| WO2008010252A2 | 2008-01-24 |
Foreign References:
| US20080131556A1 | 2008-06-05 |
Other References:
DI CAGNO, RIZZELLO, DE ANGELIS, CASSONE, GIULIANI, DENEDUSI: "Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread", JOURNAL OF FOOD PROTECTION, vol. 71, no. 7, 20 January 2008 (2008-01-20), XP002542215
CORSETTI, GOBBETTI, DE MARCO, BALESTRIERI, PAOLETTI, RUSSI, ROSSI: "Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 48, 2000, pages 3044 - 3051, XP002542216
MOORE M M ET AL: "Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread", CEREAL CHEMISTRY, AMERICAN ASSOCIATION OF CEREAL CHEMISTS. MINNEAPOLIS, US, vol. 84, no. 4, 1 January 2007 (2007-01-01), pages 357 - 364, XP008110416, ISSN: 0009-0352
MOORE, BELLO, ARENDT: "Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 226, 6 June 2007 (2007-06-06), pages 1309 - 1316, XP002542217
COPPOLA, PEPE, MAURIELLO: "Effect of leavening microflora on pizza dough properties", JOURNAL OF APPLIED MICROBIOLOGY, vol. 85, 1998, pages 891 - 897, XP002542218
CORSETTI, GOBBETTI, DE MARCO, BALESTRIERI, PAOLETTI, RUSSI, ROSSI: "Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 48, 2000, pages 3044 - 3051, XP002542216
MOORE M M ET AL: "Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread", CEREAL CHEMISTRY, AMERICAN ASSOCIATION OF CEREAL CHEMISTS. MINNEAPOLIS, US, vol. 84, no. 4, 1 January 2007 (2007-01-01), pages 357 - 364, XP008110416, ISSN: 0009-0352
MOORE, BELLO, ARENDT: "Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 226, 6 June 2007 (2007-06-06), pages 1309 - 1316, XP002542217
COPPOLA, PEPE, MAURIELLO: "Effect of leavening microflora on pizza dough properties", JOURNAL OF APPLIED MICROBIOLOGY, vol. 85, 1998, pages 891 - 897, XP002542218
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