| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e7697cd525d36aa2caa2a84ee29110ab
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9adb488fdbb130c041217ee49e184bf6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5dbd71b16b588e92e8906390fb921670
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7794f392fec154a473d555b571b070f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9fd33373e35a362c287d1f60403324a6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K1-1133
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K16-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14 |
| filingDate |
2009-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52015fc5296a1ce86f96bfe0d4db6f69
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e982d2d899c1c38e629e70f2a4713ac9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eec508f508978138a6120f7dfe35d271 |
| publicationDate |
2010-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2010018290-A1 |
| titleOfInvention |
Methods for removing prolamins from wheat that are toxic to those suffering from coeliac disease |
| abstract |
The present invention relates to a composition for removing gliadins and glutanins, which are prolamins that are toxic to patients suffering from coeliac disease, contained in heat-processed and non-heat-processed foods. The composition of the invention comprises a reducing agent for irreversible reduction of disulphide bridges and a solvent with a high boiling point and/or high dielectric constant in a buffer with a pH between 4 and 9. The invention also relates to the method for removing gluten (gliadins and glutenins) from food products, which is compatible with an enzyme-linked immunosorbant assay (ELISA), that allows detection of hydrolized and non-hydrolized gluten (gliadins and glutenins). Lastly, the invention relates to a kit for implementing said method. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2392412-A1 |
| priorityDate |
2008-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |