PROCESSES FOR RECOVERY OF PRODUCTS FROM WAXY BARLEY
On traite des grains d'orge en désactivant ses enzymes, en extrayant avec de l'eau et en récupérant du bêta-glutane, en traitant le mélange restant avec une enzyme à activité d'alpha-amylase et de bêta-amylase afin de convertir l'amidon, et finalement en récupérant une huile d�...
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| creator | ESLICK, ROBERT, F GOERING, KENNETH, J |
| description | On traite des grains d'orge en désactivant ses enzymes, en extrayant avec de l'eau et en récupérant du bêta-glutane, en traitant le mélange restant avec une enzyme à activité d'alpha-amylase et de bêta-amylase afin de convertir l'amidon, et finalement en récupérant une huile d'orge, un concentré élevé de protéines, et un sirop de maltose.
Barley grain is processed by inactivating the enzymes, extracting with water and recovering a beta-glucan, treating the remaining mixture with enzyme having alpha-amylase and beta-amylase activity to effect starch conversion, and ultimately recovering a barley oil, a high protein concentrate, and a maltose syrup. |
| format | Patent |
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Barley grain is processed by inactivating the enzymes, extracting with water and recovering a beta-glucan, treating the remaining mixture with enzyme having alpha-amylase and beta-amylase activity to effect starch conversion, and ultimately recovering a barley oil, a high protein concentrate, and a maltose syrup.</description><edition>4</edition><language>eng ; fre ; ger</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BEER ; BIOCHEMISTRY ; CANDLES ; CHEMISTRY ; COMPOSITIONS BASED THEREON ; DERIVATIVES THEREOF ; DETERGENTS ; ENZYMOLOGY ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; ORGANIC CHEMISTRY ; ORGANIC MACROMOLECULAR COMPOUNDS ; PEPTIDES ; PERFUMES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1986</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19860903&DB=EPODOC&CC=EP&NR=0192677A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19860903&DB=EPODOC&CC=EP&NR=0192677A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ESLICK, ROBERT, F</creatorcontrib><creatorcontrib>GOERING, KENNETH, J</creatorcontrib><title>PROCESSES FOR RECOVERY OF PRODUCTS FROM WAXY BARLEY</title><description>On traite des grains d'orge en désactivant ses enzymes, en extrayant avec de l'eau et en récupérant du bêta-glutane, en traitant le mélange restant avec une enzyme à activité d'alpha-amylase et de bêta-amylase afin de convertir l'amidon, et finalement en récupérant une huile d'orge, un concentré élevé de protéines, et un sirop de maltose.
Barley grain is processed by inactivating the enzymes, extracting with water and recovering a beta-glucan, treating the remaining mixture with enzyme having alpha-amylase and beta-amylase activity to effect starch conversion, and ultimately recovering a barley oil, a high protein concentrate, and a maltose syrup.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>DERIVATIVES THEREOF</subject><subject>DETERGENTS</subject><subject>ENZYMOLOGY</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC CHEMISTRY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>PEPTIDES</subject><subject>PERFUMES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1986</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAOCPJ3dg0Odg1WcPMPUghydfYPcw2KVPB3UwDKuIQ6hwAlgvx9FcIdIyIVnByDfFwjeRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvGuAgaGlkZm5uaOhMRFKAG7LJvQ</recordid><startdate>19860903</startdate><enddate>19860903</enddate><creator>ESLICK, ROBERT, F</creator><creator>GOERING, KENNETH, J</creator><scope>EVB</scope></search><sort><creationdate>19860903</creationdate><title>PROCESSES FOR RECOVERY OF PRODUCTS FROM WAXY BARLEY</title><author>ESLICK, ROBERT, F ; GOERING, KENNETH, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0192677A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1986</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>DERIVATIVES THEREOF</topic><topic>DETERGENTS</topic><topic>ENZYMOLOGY</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC CHEMISTRY</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>PEPTIDES</topic><topic>PERFUMES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>ESLICK, ROBERT, F</creatorcontrib><creatorcontrib>GOERING, KENNETH, J</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ESLICK, ROBERT, F</au><au>GOERING, KENNETH, J</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESSES FOR RECOVERY OF PRODUCTS FROM WAXY BARLEY</title><date>1986-09-03</date><risdate>1986</risdate><abstract>On traite des grains d'orge en désactivant ses enzymes, en extrayant avec de l'eau et en récupérant du bêta-glutane, en traitant le mélange restant avec une enzyme à activité d'alpha-amylase et de bêta-amylase afin de convertir l'amidon, et finalement en récupérant une huile d'orge, un concentré élevé de protéines, et un sirop de maltose.
Barley grain is processed by inactivating the enzymes, extracting with water and recovering a beta-glucan, treating the remaining mixture with enzyme having alpha-amylase and beta-amylase activity to effect starch conversion, and ultimately recovering a barley oil, a high protein concentrate, and a maltose syrup.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY ORGANIC MACROMOLECULAR COMPOUNDS PEPTIDES PERFUMES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | PROCESSES FOR RECOVERY OF PRODUCTS FROM WAXY BARLEY |
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