公开(公告)号：WO2010073283A2

公开(公告)日：2010-07-01

申请号：PCT/IT2009/000569

申请日：2009-12-17

Applicant: GIULIANI S.p.A. ,  GIULIANI Giammaria ,  BENEDUSI Anna ,  Dl CAGNO Raffaella ,  RIZZELLO Carlo Giuseppe ,  DE ANGELIS Maria ,  GOBBETTI Marco ,  CASSONE Angela

Inventor： GIULIANI Giammaria ,  BENEDUSI Anna ,  Dl CAGNO Raffaella ,  RIZZELLO Carlo Giuseppe ,  DE ANGELIS Maria ,  GOBBETTI Marco ,  CASSONE Angela

IPC: A21D8/04 ,  A21D13/06 ,  C12N1/20 ,  C12R1/225 ,  C12R1/25

CPC classification number: A23L1/105 ,  A21D8/042 ,  A21D13/066 ,  A23L7/104 ,  A23L7/198 ,  A23L29/06 ,  A23V2002/00 ,  A23Y2220/67 ,  A23Y2220/81 ,  C12N1/20 ,  C12N9/62 ,  C12R1/225 ,  C12R1/25 ,  C12Y304/00 ,  C12Y304/11 ,  C12Y304/11005

Abstract: PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS 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.

Abstract translation: 用于完全降解葡萄糖的微生物生物技术的方法本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉中的谷蛋白完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。

公开(公告)号：WO1994026882A1

公开(公告)日：1994-11-24

申请号：PCT/EP1994001497

申请日：1994-05-09

Applicant: QUEST INTERNATIONAL B.V. ,  BOOT, Jacobus ,  DEUTZ, Inge, Elisabeth, M. ,  LEDEBOER, Adrianus, Marinus ,  LEENHOUTS, Cornelis, Johannes ,  TOONEN, Maria, Yvonne

Inventor： QUEST INTERNATIONAL B.V.

IPC: C12N09/48

CPC classification number: C12Y304/11005 ,  A21D8/042 ,  A23C19/063 ,  A23L5/25 ,  A23L5/27 ,  A23L27/24 ,  C12N9/52

Abstract: A novel proline iminopeptidase which is a metal dependent serine peptidase, which is obtainable from Propionibacterium shermanii ATCC 9617 and which has a calculated molecular mass of 45 kDa. The proline iminopeptidase has an amino acid sequence according to the unique sequence of Figure 3. Genetic variants having a homology exceeding 60 % and having the same functionality are comprised by the invention. The proline iminopeptidase can be prepared in large quantities with the use of a genetically modified microorganism. It is used for modifying the flavour of food products, and in particular for rendering the product less bitter.

Abstract translation: 作为金属依赖性丝氨酸肽酶的新型脯氨酸亚氨基肽酶，其可从丙酸杆菌ATCC 9617获得，其计算分子量为45kDa。 脯氨酸亚氨基肽酶具有根据图3的唯一序列的氨基酸序列。本发明包括具有超过60％的同源性并且具有相同官能度的遗传变体。 脯氨酸亚氨基肽酶可以使用遗传修饰的微生物大量制备。 它用于改变食品的味道，特别是用于使产品更少的苦味。

公开(公告)号：WO2010073283A3

公开(公告)日：2010-09-30

申请号：PCT/IT2009000569

申请日：2009-12-17

Applicant: GIULIANI SPA ,  GIULIANI GIAMMARIA ,  BENEDUSI ANNA ,  DL CAGNO RAFFAELLA ,  RIZZELLO CARLO GIUSEPPE ,  DE ANGELIS MARIA ,  GOBBETTI MARCO ,  CASSONE ANGELA

Inventor： GIULIANI GIAMMARIA ,  BENEDUSI ANNA ,  DL CAGNO RAFFAELLA ,  RIZZELLO CARLO GIUSEPPE ,  DE ANGELIS MARIA ,  GOBBETTI MARCO ,  CASSONE ANGELA

IPC: A21D8/04 ,  A21D13/06 ,  C12N1/20 ,  C12R1/225 ,  C12R1/25

CPC classification number: A23L1/105 ,  A21D8/042 ,  A21D13/066 ,  A23L7/104 ,  A23L7/198 ,  A23L29/06 ,  A23V2002/00 ,  A23Y2220/67 ,  A23Y2220/81 ,  C12N1/20 ,  C12N9/62 ,  C12R1/225 ,  C12R1/25 ,  C12Y304/00 ,  C12Y304/11 ,  C12Y304/11005

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.

Abstract translation: 本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。