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Title:
REDUCTION OF NON-STARCH POLYSACCHARIDES AND ALPHA-GALACTOSIDES IN SOY FLOUR BY MEANS OF SOLID-STATE FERMENTATION USING CELLULOLYTIC BACTERIA ISOLATED FROM DIFFERENT ENVIRONMENTS
Document Type and Number:
WIPO Patent Application WO/2013/114282
Kind Code:
A9
Abstract:
The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.

Inventors:
ROMERO ORMAZÁBAL, Jaime Moisés (Lord Cochrane 298, Depto 802 Santiag, Santiago 02, 83304, CL)
OPAZO SALAS, Rafael José Daniel (El Líbano 5524, MaculSantiago, 90, 78304, CL)
Application Number:
IB2013/050763
Publication Date:
August 08, 2013
Filing Date:
January 29, 2013
Export Citation:
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Assignee:
UNIVERSIDAD DE CHILE (Av. Libertador Bernardo O'Higgins 1058, SantiagoSantiago, 11, 83301, CL)
International Classes:
C12N1/20; A23J1/14; A23K1/14; A23L1/20; A23L1/211; C12P39/00; A23K1/18
Attorney, Agent or Firm:
BEUCHAT, BARROS & PFENNIGER (Europa 2035, Providencia, 44 Santiago, 75103, CL)
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