WHEAT HAVING HIGH LEVELS OF BETA-GLUCAN

The present invention provides wheat grain comprising (1,3;1,4)-β-D-glucan (BG). The wheat grain is characterised by one or more of the following features; a BG content of at least 3% (w/w); the BG of the grain has a DP3/DP4 ratio between about 1.0 and about 2.0 or between about 1.0 and 2.3; and the...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	Belobrajdic Damien Paul, Jobling Stephen Alan, Bird Anthony Richard
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	Belobrajdic Damien Paul Jobling Stephen Alan Bird Anthony Richard
description	The present invention provides wheat grain comprising (1,3;1,4)-β-D-glucan (BG). The wheat grain is characterised by one or more of the following features; a BG content of at least 3% (w/w); the BG of the grain has a DP3/DP4 ratio between about 1.0 and about 2.0 or between about 1.0 and 2.3; and the BG is partially water soluble such that between 8.0% and about 25% or between about 10% and about 25% of the BG of the grain is water soluble. The present invention also provides uses of this grain.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US2016251670A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US2016251670A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US2016251670A13</originalsourceid><addsrcrecordid>eNrjZFAP93B1DFHwcAzz9HNX8PB091DwcQ1z9QlW8HdTcHINcdR19wl1dvTjYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXxocFGBoZmRqaGZuYGjobGxKkCAEjQJFc</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>WHEAT HAVING HIGH LEVELS OF BETA-GLUCAN</title><source>esp@cenet</source><creator>Belobrajdic Damien Paul ; Jobling Stephen Alan ; Bird Anthony Richard</creator><creatorcontrib>Belobrajdic Damien Paul ; Jobling Stephen Alan ; Bird Anthony Richard</creatorcontrib><description>The present invention provides wheat grain comprising (1,3;1,4)-β-D-glucan (BG). The wheat grain is characterised by one or more of the following features; a BG content of at least 3% (w/w); the BG of the grain has a DP3/DP4 ratio between about 1.0 and about 2.0 or between about 1.0 and 2.3; and the BG is partially water soluble such that between 8.0% and about 25% or between about 10% and about 25% of the BG of the grain is water soluble. The present invention also provides uses of this grain.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS OR TEST PAPERS THEREFOR ; COMPOSITIONS THEREOF ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; CULTURE MEDIA ; ENZYMOLOGY ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2016</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=20160901&DB=EPODOC&CC=US&NR=2016251670A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160901&DB=EPODOC&CC=US&NR=2016251670A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Belobrajdic Damien Paul</creatorcontrib><creatorcontrib>Jobling Stephen Alan</creatorcontrib><creatorcontrib>Bird Anthony Richard</creatorcontrib><title>WHEAT HAVING HIGH LEVELS OF BETA-GLUCAN</title><description>The present invention provides wheat grain comprising (1,3;1,4)-β-D-glucan (BG). The wheat grain is characterised by one or more of the following features; a BG content of at least 3% (w/w); the BG of the grain has a DP3/DP4 ratio between about 1.0 and about 2.0 or between about 1.0 and 2.3; and the BG is partially water soluble such that between 8.0% and about 25% or between about 10% and about 25% of the BG of the grain is water soluble. The present invention also provides uses of this grain.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS OR TEST PAPERS THEREFOR</subject><subject>COMPOSITIONS THEREOF</subject><subject>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES OF PREPARING SUCH COMPOSITIONS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAP93B1DFHwcAzz9HNX8PB091DwcQ1z9QlW8HdTcHINcdR19wl1dvTjYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXxocFGBoZmRqaGZuYGjobGxKkCAEjQJFc</recordid><startdate>20160901</startdate><enddate>20160901</enddate><creator>Belobrajdic Damien Paul</creator><creator>Jobling Stephen Alan</creator><creator>Bird Anthony Richard</creator><scope>EVB</scope></search><sort><creationdate>20160901</creationdate><title>WHEAT HAVING HIGH LEVELS OF BETA-GLUCAN</title><author>Belobrajdic Damien Paul ; Jobling Stephen Alan ; Bird Anthony Richard</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2016251670A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2016</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS OR TEST PAPERS THEREFOR</topic><topic>COMPOSITIONS THEREOF</topic><topic>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES OF PREPARING SUCH COMPOSITIONS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>Belobrajdic Damien Paul</creatorcontrib><creatorcontrib>Jobling Stephen Alan</creatorcontrib><creatorcontrib>Bird Anthony Richard</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Belobrajdic Damien Paul</au><au>Jobling Stephen Alan</au><au>Bird Anthony Richard</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>WHEAT HAVING HIGH LEVELS OF BETA-GLUCAN</title><date>2016-09-01</date><risdate>2016</risdate><abstract>The present invention provides wheat grain comprising (1,3;1,4)-β-D-glucan (BG). The wheat grain is characterised by one or more of the following features; a BG content of at least 3% (w/w); the BG of the grain has a DP3/DP4 ratio between about 1.0 and about 2.0 or between about 1.0 and 2.3; and the BG is partially water soluble such that between 8.0% and about 25% or between about 10% and about 25% of the BG of the grain is water soluble. The present invention also provides uses of this grain.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng
recordid	cdi_epo_espacenet_US2016251670A1
source	esp@cenet
subjects	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
title	WHEAT HAVING HIGH LEVELS OF BETA-GLUCAN
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-30T19%3A52%3A44IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=Belobrajdic%20Damien%20Paul&rft.date=2016-09-01&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS2016251670A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true