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Title:
PROCESS FOR THE PREPARATION OF SEMI-FINISHED FLOUR BASED FOOD PRODUCTS COMPRISING AN ELEMENT WITH TRANS-GLUTAMINAS ACTIVITY AND A SOURCE OF LYSINE
Document Type and Number:
WIPO Patent Application WO/2015/052665
Kind Code:
A4
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.

Inventors:
CICIULLA, Danilo (Via Antonio Gramsci 49, Carlentini, I-96013, IT)
CORMACI, Gianfrancesco Emanuele (Via Filippo Corridoni 59, Mantova, I-46100, IT)
Application Number:
IB2014/065152
Publication Date:
April 16, 2015
Filing Date:
October 08, 2014
Export Citation:
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Assignee:
CICIULLA, Danilo (Via Antonio Gramsci 49, Carlentini, I-96013, IT)
CORMACI, Gianfrancesco Emanuele (Via Filippo Corridoni 59, Mantova, I-46100, IT)
International Classes:
A21D2/26; A21D8/04; A21D13/06
Attorney, Agent or Firm:
MARINO, Ranieri (Contrà Paolo Lioy 24, Vicenza, I-36100, IT)
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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.