Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Plant proteins – e.g. – derived from legumes – algae or...
Reexamination Certificate
2008-06-10
2008-06-10
Weber, Jon (Department: 1654)
Chemistry: natural resins or derivatives; peptides or proteins;
Proteins, i.e., more than 100 amino acid residues
Plant proteins, e.g., derived from legumes, algae or...
C530S370000, C530S372000, C530S412000, C530S418000, C530S427000
Reexamination Certificate
active
07385037
ABSTRACT:
Method for the preparation of gliadin- and glutenin-rich fractions from gluten in an aqueous medium and in the presence of an acid, wherein the gluten are dispersed continuously or not in water up to a dry substance varying between 5 and 30%, by which the pH of the dispersion is monitored between 4.4 and 4.8 and the gluten-water mixture is submitted to shearing actions, through which the dispersion, continuously or not, can be fractionated in gliadin- and glutenin-rich fractions, by which a single gliadin-rich fraction with a gliadin/glutenin ratio of at least 2.5 is obtained, and a single glutenin-rich fraction with a gliadin/glutenin ratio of less than 0.8 is obtained.
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Berot et al.;Pilot scale preparation of wheat gluten protein fractions I-Influence of process parameters on their protein composition: International Journal of Food Science and Technology, 1994; vol. 29; pp. 489-502.
Goforth & Finney;Separation of Glutenin from Gliadin by Ultracentrifugation; Communication to the Editor, Ceareal Chemistry; 1976; Amer. Assn. of Cereal Chemists; vol. 53, No. 4: pp. 608-612.
Creighton Wray James
Hyra Clifford D.
Mohamed Abdel A
Tate & Lyle Europe
Weber Jon
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