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Cereal grain processing

A technology of grains and grains, applied in the field of regulating grains, capable of solving difficulties, changing operating systems, etc.

Inactive Publication Date: 2017-11-28
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these measures have now reached their limits
Especially it is difficult to change the operating system without a large investment

Method used

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  • Cereal grain processing
  • Cereal grain processing
  • Cereal grain processing

Examples

Experimental program
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Effect test

example 1

[0263] In this example, two different enzyme compositions were used: (i) hydrolyzing β-glucan and non-starch polysaccharides (eg with β-glucanase activity of 1500-1700 AZO BBG U / g and 6200-7580 IU / g The enzyme composition (herein referred to as "cellulase / β-glucanase complex") of the cellulase activity of T. reesei fermenting arabinoxylan produced by T. reesei); and (ii) activity 180000 units / g of bacterial xylanase.

[0264] Trials with the wheat variety KERUBINO resulted in significantly higher extraction yields through reduced conditioning time. The result is as figure 2 shown.

[0265] When the extraction rate is increased, it is important that the flour quality does not change significantly so that the flour quality remains the same. Slightly higher ash levels were sometimes measured, but had no effect on baking performance or flour color as shown in Table 2. The results were confirmed in several trials and Table 1 shows the results for American durum wheat.

[0266...

example 2

[0279] Enzyme activity assay:

[0280] A. Cell Wall Lysis Assay :

[0281] In some embodiments, bran solubility can be measured using the following assay.

[0282] A suspension of wheat bran (0.1M) in disodium hydrogen phosphate (0.2M) buffer (pH 5.0) was prepared as a 1.33% bran (w / w) concentrate. Aliquots of 750 μl were transferred from this suspension to Eppendorf tubes with stirring. Each substrate tube was preheated at 40°C for 5 minutes. 250 µl of enzyme solution was added thereto so that the final concentration of the substrate was 1%. For each assay (0, 30, 60 and 240 minutes), three dilutions (in duplicate) were prepared from each enzyme composition according to the invention with increasing enzyme concentrations (for example 0.33, 1.0 and 3.0 μg enzyme / gram bran). As a blank, a heat-denatured solution of the enzyme composition was used. Reactions were terminated at the given times by transferring the tubes to an incubator set at 95°C. Heat denatured sample...

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PUM

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Abstract

The present disclosure provides systems, compositions and methods for the processing of cereal grains, and in particular wheat, as well as optimized enzyme compositions suitable for that particular purpose.

Description

[0001] Cross References to Related Applications [0002] This application claims priority and benefit to US Provisional Patent Application No. 62 / 128,066, filed March 4, 2015, and entitled "Grain Processing." [0003] Incorporated by reference into the sequence listing [0004] The Sequence Listing provided in a file named "20160226_NB40804_PCT_ST25.txt" with a size of 20,539 bytes, created and concurrently filed on February 26, 2016, is hereby incorporated by reference in its entirety. Background of the invention [0005] Milling is a process of grinding wheat, etc., and pressing it into fine powder to collect the powdery endosperm part so that the bran part does not mix with the endosperm part. In the conventional milling process, after the initial washing step, the wheat kernels are conditioned with water and / or steam and allowed to rest for over 20 hours (tempering) to toughen the bran of the wheat kernels and soften the endosperm . Tempering of the wheat grain fuses...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10C12N9/42
CPCA23L7/107A23L7/197A23L7/198C12N9/2437C12N9/244C12Y302/01004C12Y302/01006C08B37/0024C08B37/0057C12P19/14
Inventor E·W·S·皮门特尔
Owner DUPONT NUTRITION BIOSCIENCES APS