Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1989-11-15
1992-05-26
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426496, 426520, 426656, A21D 1300
Patent
active
051166305
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a process of deagglutination or denaturation of natural gluten.
BACKGROUND ART
Bread and spaghetti consumption in Italy today is calculated as 50% of the average total caloric ration for an adult (Enciclopedia Medica, USES, Edizione Scientifica, Edit. 1973, pages 1123-1138).
Wheat flour which contains 8-13% of protein is the principal ingredient and the rest (87-92%) is mostly starch and organic and inorganic compounds.
While starch supplies the most calories, the utilization of proteins (above all gluten, which represents 80-85% of total wheat endoplasmatic proteins) by the organism is still unclear (Hove, E. L. and Harrel, C. G., Cereal Chem., 20, 141, 1943: Bricken, M. et al, J. Nutr. 30, 296, 1945; Floridi, A e Fidanza, F. in Seminario sulle Metodologie di Valutazione della Qualita Biologica delle Proteine, CNR, page 67, 1978; Osborn and Mandal, J. Biol. Chem. 20, 351, 1915, 22, 241, 1915).
Recent studies on the digestion of gluten by proteases from different sources have clarified some fundamental aspects-for a better understanding of this protein (Menesini Chen, M. G. et al in Congr. Naz. della SIB, page 189, 1986; Chen, J. S. et al in. "IPRA Third Sub Project: Conservation and Processing of Foods-A Research Report (1982-1986)", CNR, Roma, pages 207-209, 1986; Menesini Chen, M. G. et al, Abst. in 33.degree. Cong. Naz. SIB, Brescia Gardone Riviera, 26-28/09/87, page F6, 1987; Pagani, S. et al, ibid., page F5, 1987). Some results of this research published elsewhere as well as already known data (Chen, J. S. et al in Use of Enzyme in Food Technol., ed. P. Dupuy, Lavoisier, Paris, page 389, 1982; Italian Patent Appln. No. 49557A/82; Menesini Chen, M. G. et al in "Aggiornamenti sull'Impiego di Preparazioni Enzimatiche nell'Industria Alimentare N.degree. 22", Edit. G. F. Montedoro, 1988, IPRA del CNR, Roma, pages 279-288) have suggested to us that the proteases of mammalian origin such as pepsin and tripsin (swine) have scarse proteolytic activity on wheat gluten above all when cooked (see also Hansen, L. P. et al in Protein Nutritional Quality of Food and Feeds, Edit. Mendel Friedman, Part 2, Marcel Dekker, Inc., New York, pages 393-415, 1975).
SUMMARY OF THE INVENTION
We have now found, surprisingly, that foods with a high wheat gluten content have a considerable dietary value. The value of this aliment is based on the fact that with the addition of gluten to paste the quantity of starch is reduced. This modification should be regarded as advantageous in low calorie diets. The incomplete utilization in the body of cooked (or heat treated) gluten will allow these protein matrices to remain longer in the stomach thus producing less calories and making it the best diet for obese persons. The same aliment would be ideal for people restricted to semolina or glutinated paste diets (there are only about 2 in 1000 who suffer from celiac diseases, see Kasarda, D. D., in Protein Nutritional Quality of Food and Feeds, Part 2, Edit. Menden Friedman, Marcel Dekker, Inc., New York, pages 565-594, 1975). It is evident that this aliment is a perfect solution for normal healthy individuals who desire to maintain body weight without renouncing noodles and paste products.
Accordingly, it is a first object of the present invention to provide a process for treating natural gluten to be used in the formulation of dietary products containing gluten. The process of the invention can render the natural gluten become less digestible by the proteases such as pepsin, trypsin and other microbial proteinases. Since this same process also causes the gluten to lose completely or partially the capacity to agglutinate, we will refer to the process of the present invention as a "deagglutination" or denaturation process. However, in this context, either term identifies the loss by the gluten molecule of some chemical-physical and enzymatic properties. The process of the invention is designed to enhance the dietary properties of the gluten in the formulation of dietetic products having a hig
REFERENCES:
patent: 2478099 (1947-01-01), Hennessy
patent: 2631379 (1953-03-01), Slotter et al.
Schultz, H. W. and Anglemier, A. F., Symposium on Foods: Proteins and their Reactions, 1964, p. 335, AVI Publishing Conn., Westport, CT.
Feeney, R. E. and Whitake, J. R., Food Proteins Improvement through Chemical and Enzymatic Modification, 1977, p. 159, American Chemical Society, Washington, D.C.
Chen John S.
Menesini Chen Maria G.
Brown Laurence R.
Golian Joseph
Wong Leslie
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