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    High amylose durum wheat grains, meal and starch
    1.
    发明公开
    High amylose durum wheat grains, meal and starch 审中-公开
    Hartweizenkörner，-mehl und-stärkemit hohem Amylosegehalt

    公开(公告)号：EP2183964A1

    公开(公告)日：2010-05-12

    申请号：EP08425721.1

    申请日：2008-11-11

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Silvestri, Marco ,  Ranieri, Roberto ,  Recchia, Giovanna ,  Rossi, Stefano ,  Arlotti, Guido ,  Lafiandra, Domenico ,  Deambrogio, Enzo

    IPC分类号： A01H5/10 ,  A21D2/18 ,  C08B30/00

    CPC分类号： A01H5/10 ,  A21D2/186 ,  A23L7/109 ,  C08B30/046

    摘要： The invention refers to grain of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the invention refers to a drum wheat meal obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the present invention refers to a durum wheat starch obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, having an apparent amylase content of about 40% or more by weight on the weight of the starch. Finally, the present invention refers to the use of the grain, meal and starch of the invention for the production of food products, in particular pastas, bread, biscuits and cakes, having prebiotic effect and a reduced glycemic index.

    摘要翻译： 本发明是指以不能表达Sgp-1基因的特征选择的硬粒小麦的谷粒，其含有表观直链淀粉含量约40重量％以上的硬粒小麦淀粉的重量比为淀粉重量 。 此外，本发明涉及从硬粒小麦的胚乳的胚乳获得的鼓麦粉，其选择为不能表达Sgp-1基因的特征，其含有直链淀粉含量约40％的硬粒小麦淀粉， 或更多，基于淀粉的重量。 此外，本发明涉及从硬粒小麦的胚乳的胚乳获得的硬粒小麦淀粉，其选择为不能表达Sgp-1基因的特征，具有约40重量％以上的表观淀粉酶含量 对淀粉的重量。 最后，本发明涉及本发明的谷物，膳食和淀粉用于生产具有益生元效应和降低的血糖指数的食品，特别是面食，面包，饼干和蛋糕的用途。

    High amylose durum wheat grains, meal and starch
    2.
    发明公开
    High amylose durum wheat grains, meal and starch 审中-公开
    Hartweizenkörner，-mehl und-stärkemit hohem Amylosegehalt

    公开(公告)号：EP2591667A1

    公开(公告)日：2013-05-15

    申请号：EP12195780.7

    申请日：2008-11-11

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Silvestri, Marco ,  Ranieri, Roberto ,  Recchia, Giovanna ,  Rossi, Stefano ,  Arlotti, Guido ,  Lafiandra, Domenico ,  Deambrogio, Enzo

    IPC分类号： A01H5/10 ,  A21D2/18 ,  C08B30/04 ,  A23L1/16

    CPC分类号： A01H5/10 ,  A21D2/186 ,  A23L7/109 ,  C08B30/046

    摘要： The invention refers to grain of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the invention refers to a durum wheat meal obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the present invention refers to a durum wheat starch obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, having an apparent amylose content of about 40% or more by weight on the weight of the starch. Finally, the present invention refers to the use of the grain, meal and starch of the invention for the production of food products, in particular pastas, bread, biscuits and cakes, having prebiotic effect and a reduced glycemic index.

    摘要翻译： 本发明是指以不能表达Sgp-1基因的特征选择的硬粒小麦的谷粒，其含有表观直链淀粉含量约40重量％以上的硬粒小麦淀粉的重量比为淀粉重量 。 此外，本发明是指从硬粒小麦的胚乳的胚乳中获得的硬粒小麦粉，其特征在于不能表达Sgp-1基因，其含有直链淀粉含量约40％的硬粒小麦淀粉， 或更多，基于淀粉的重量。 此外，本发明涉及从硬粒小麦的胚乳的胚乳获得的硬粒小麦淀粉，其选择为不能表达Sgp-1基因的特征，其表观直链淀粉含量为约40重量％以上 对淀粉的重量。 最后，本发明涉及本发明的谷物，膳食和淀粉用于生产具有益生元效应和降低的血糖指数的食品，特别是面食，面包，饼干和蛋糕的用途。

    Method for the treatment of bran for the obtention of a dietary fibre composition having an increased content of soluble fibre and the use of said composition in functional food products
    4.
    发明公开
    Method for the treatment of bran for the obtention of a dietary fibre composition having an increased content of soluble fibre and the use of said composition in functional food products 审中-公开
    一种用于治疗麸获得具有可溶性纤维的量增加膳食纤维的组合物，以及它们在功能性食品中使用的方法

    公开(公告)号：EP2168445A1

    公开(公告)日：2010-03-31

    申请号：EP08425635.3

    申请日：2008-09-29

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Arlotti, Guido ,  Ranieri, Roberto ,  Fogliano, Vincenzo ,  Napolitano, Aurora

    IPC分类号： A23L1/308 ,  A23L1/10

    CPC分类号： A23L33/24 ,  A23L7/115 ,  A23V2002/00 ,  A23V2200/3202

    摘要： Method for the treatment of bran to obtain a dietary fibre composition having an increased soluble fibre content, which comprises the step of subjecting the bran to solubilization in the presence of an enzymatic mixture obtained from a culture of a Trichoderma strain, the culture being incubated on substrate containing at least 1% (w/v) of bran in conditions suitable for the production of lytic enzymes. Also described is a dietary fibre composition having prebiotic properties which contains a quantity of soluble fibre greater than about 2% by weight over the total dry weight of the total fibre and a polyphenols level of at least about 0.15 measured in mg of gallic acid per 100 g of fibre according to the Folin-Ciocalteus method, obtainable by the method of the invention. Also described is a functional food product having prebiotic properties comprising the dietary fibre composition according to the invention, and the use of the dietary fibre composition of the invention for the preparation of functional food products of the type chosen from: pasta, bakery products, breakfast cereals, a snack or a drink.

    摘要翻译： 用于治疗麸，以获得具有以增加的可溶性纤维含量，该方法包括在从木霉属菌株的培养物得到的酶混合物的存在下将麸皮增溶的工序的膳食纤维的组合物的方法，所述培养物中温育上 含有至少1％的底物（W / v）在适合生产水解酶的条件麸皮。 如此描述为具有益生元特性，这在总纤维的总干重和至少在每100没食子酸的毫克测量的约12时15的多酚级包含可溶性纤维小于约2％的更高的量（重量）的膳食纤维的组合物 克纤维gemäß到福林 - Ciocalteus方法，可获得的由本发明的方法的。 如此描述为具有益生元特性包含膳食纤维的组合物雅丁到本发明的功能性食品，以及利用本发明的用于所述类型的功能性食品产品的制备的膳食纤维的组合物的选自：面食，焙烤产品，早餐 谷类食品，点心或饮料。

    High amylose durum wheat grains, meal and starch
    5.
    发明公开
    High amylose durum wheat grains, meal and starch 审中-公开
    硬粒小麦面粉和强度高直链淀粉

    公开(公告)号：EP2591667A9

    公开(公告)日：2013-07-31

    申请号：EP12195780.7

    申请日：2008-11-11

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Silvestri, Marco ,  Ranieri, Roberto ,  Recchia, Giovanna ,  Rossi, Stefano ,  Arlotti, Guido ,  Lafiandra, Domenico ,  Deambrogio, Enzo

    IPC分类号： A01H5/10 ,  A21D2/18 ,  C08B30/04 ,  A23L1/16

    CPC分类号： A01H5/10 ,  A21D2/186 ,  A23L7/109 ,  C08B30/046

    摘要： The invention refers to grain of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the invention refers to a durum wheat meal obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the present invention refers to a durum wheat starch obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, having an apparent amylose content of about 40% or more by weight on the weight of the starch. Finally, the present invention refers to the use of the grain, meal and starch of the invention for the production of food products, in particular pastas, bread, biscuits and cakes, having prebiotic effect and a reduced glycemic index.

    Tetraphosphonate cavitands as molecular receptors in mass sensors for gases and method for determining phosphine by using said sensors
    9.
    发明公开
    Tetraphosphonate cavitands as molecular receptors in mass sensors for gases and method for determining phosphine by using said sensors 有权
    Tetraphosphonat cavitands如在质量传感器受体分子用于膦的使用这些传感器的测定气体和方法

    公开(公告)号：EP1873161A1

    公开(公告)日：2008-01-02

    申请号：EP06425451.9

    申请日：2006-06-30

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Torella, Stefania ,  Dalcanale, Enrico ,  Longobardi, Francesco ,  Visconti, Angelo ,  Suman, Michele ,  Ranieri, Roberto

    IPC分类号： C07F9/6571 ,  G01N5/00

    CPC分类号： C07F9/657181 ,  G01N5/02 ,  G01N29/036 ,  G01N2291/0257

    摘要： It is described the use of a tetraphosphonate cavitand of formula (II)

    in which Y = O or S; R = C 4 -C 18 linear or branched alkyl and R 1 = methyl or optionally substituted phenyl, as sensitive material in selective mass sensors for phosphine; also described are new tetraphosphonate cavitands and a method for determining phosphine in caryopses of cereals that foresees the steps of adding sulphuric acid to a sample of caryopses contained in a hermetically sealed container, obtaining an aqueous dispersion; subjecting said aqueous dispersion to microwave heating, taking the gaseous phase overhanging the aqueous dispersion into contact with a quartz crystal microbalance having a mass sensor comprising a quartz disc coated with a layer of a compound of formula (II).

    摘要翻译： 它是利用其中Y = O或S的式A中所述tetraphosphonates穴状（II）的; R = C 4〜C 18直链或支链烷基和R 1 =甲基或任选取代的苯基，如在选择性质量传感器，用于敏感膦材料; 这样描述的是新tetraphosphonates cavitands和用于在谷物中的颖果没有确定性的采矿膦的方法预见添加硫酸到包含在密封容器中，在获得的水性分散体中的颖果的样品的步骤; 使所述wässrige分散到微波加热，以气相悬于wässrige分散液与具有质量传感器，其包括涂覆有式的化合物构成的层的石英盘石英晶体微量天平接触（II）。

    Hard wheat pasta with high dietary bran content and process for the production thereof
    10.
    发明公开
    Hard wheat pasta with high dietary bran content and process for the production thereof 有权
    Hartweizenpasta mit hohem Gehalt一个Kleie和deren Herstellung

    公开(公告)号：EP1785192A1

    公开(公告)日：2007-05-16

    申请号：EP05425791.0

    申请日：2005-11-11

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Arlotti, Guido ,  Panto, Francesco ,  Ranieri, Roberto ,  Tribuzio, Giovanni

    IPC分类号： B02B3/00 ,  A23L1/10 ,  A21D13/02

    CPC分类号： A21D13/02 ,  A23L7/109 ,  A23L7/115 ,  B02B3/00

    摘要： A hard wheat pasta is described containing bran, wherein the bran has a total fibre content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting hard wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a hard wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a hard wheat semolina composition having a fibre content comprised between 30 and 36% and a protein content comprised between 15 and 19% and to a process for its production, as well as the use of a fraction of a hard wheat bran containing essentially the layers of the original caryopses (101) consisting of the aleurone (105), nucellar (104) and testa (103) layers in the production of whole grain pasta and/or whole grain bakery products.

    摘要翻译： 描述了含有麸皮的硬麦面食，其中麸的总纤维含量为30-36％，蛋白质含量为15％-19％（以麸皮总重量计）。 这种面食优选具有5至30％的麸皮含量，并且通过包括以下步骤的方法制备：a）使硬质小麦叶片（101）经历连续的磨耗工艺阶段，以便基本上除去麸皮涂层，从而获得不同的 麸皮部分，其中（D）来源于去除糊粉，核细胞和睾丸层; b）将后者的糠麸组分（D）加入到基本上不含麸皮的硬质小麦粗粉（S）中，以获得含有麸皮分数（D）总重量的5至30％的混合物（C）; c）从所述混合物（C）开始通过常规技术生产面食; 本发明还涉及一种硬质小麦粗粉混合物，其纤维含量为30％至36％，蛋白质含量为15％至19％，其生产方法以及一小部分硬质小麦的使用 在全谷物面食和/或全谷物烘焙制品的生产中，基本上含有由糊粉（105），胡萝卜（104）和蚕豆（103）层组成的原始树木（101）的层。