PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS

• 收藏
• 分享

专利权人:

GIULIANI S.P.A.

发明人:

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

申请号：

CA20092743599

公开号：

CA2743599(C)

申请日:

2009.12.17

申请国别(地区):

加拿大

年份:

2018

代理人:

摘要：

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.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/