US PATENT SUBCLASS 530 / 374
.~.~.~ Gluten or gliadin

Current as of: June, 1999
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530 /   HD   CHEMISTRY: NATURAL RESINS OR DERIVATIVES; PEPTIDES OR PROTEINS; LIGNINS OR REACTION PRODUCTS THEREOF

350  DF  PROTEINS, I.E., MORE THAN 100 AMINO ACID RESIDUES {14}
370  DF  .~ Plant proteins, e.g., derived from legumes, algae or lichens, etc. {4}
372  DF  .~.~ Derived from grain, e.g., prolamines, etc. {4}
374.~.~.~ Gluten or gliadin

DEFINITION

Classification: 530/374

Gluten or gliadin:

(under subclass 372) Proteins having the structure of Gluten or Gliadin and compounds derived from these by addition or deletion of parts of the polypeptide structure.

(1) Note. Physical Properties. For the structure of Gluten see Pance et al, Cereal Chemistry, Vol. 27, page 335 (1950).

(2) Note. Gluten is a protein isolate from wheat intermixed with the starchy endosperm of the grain. Gliadin is a prolamine derived from grain containing up to 43 percent glutamine.

(3) Note. [figure]

SEE OR SEARCH CLASS

516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,

77+, for colloid systems of colloid-sized solid phase dispersed in aqueous continuous liquid phase, subclasses 98+ for colloid systems of continuous or semicontinuous solid phase with discontinuous liquid phase (gels, pastes, flocs, coagulates); or agents for such systems or making or stabilizing such systems or agents; in each instance, when generically claimed or when there is hierarchically superior provision in the USPC for the specifically claimed art.