Patents by Inventor Debra Ann Merrill

Debra Ann Merrill has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for producing a gluten-free peptide preparation and preparation thus obtained
    Publication number: 20040254109
    Abstract: The invention relates to method for producing a glutamine-rich gluten-free peptide preparation from gluten protein, comprising the steps of enzymatically hydrolysing wheat gluten using one or more proteases to obtain a hydrolysate acidifying the hydrolysate to a pH between 4 and 5; and filtering the hydrolysate to obtain the glutamine-rich gluten-free peptide preparation as the filtrate. The protease is preferably a neutral or basic protease and the optimum pH is from 4.5 to 4.7.
    Type: Application
    Filed: January 27, 2004
    Publication date: December 16, 2004
    Inventors: Debra Ann Merrill, Edward Allan Hunter
  • Method for producing a gluten-free peptide preparation and preparation thus obtained
    Patent number: 6692933
    Abstract: The invention relates to a method for producing a glutamine-rich gluten-free peptide preparation from gluten protein, comprising the steps of enzymatically hydrolysing wheat gluten using one or sore proteases to obtain a hydrolysate; acidifying the hydrolysate to a pH between 4 and 5; and filtering the hydrolysate to obtain the glutamine-rich gluten-free peptide preparation as the filtrate. The protease is preferably a neutral or basic protease and the optimum pH is from, 4.5 to 4.7.
    Type: Grant
    Filed: January 9, 2002
    Date of Patent: February 17, 2004
    Assignee: Campina B.V.
    Inventors: Debra Ann Merrill, Edward Allan Hunter
  • Method for producing a gluten-free peptide preparation and preparation thus obtained
    Publication number: 20020165125
    Abstract: The invention relates to a method for producing a glutamine-rich gluten-free peptide preparation from gluten protein, comprising the steps of enzymatically hydrolysing wheat gluten using one or sore proteases to obtain a hydrolysate; acidifying the hydrolysate to a pH between 4 and 5; and filtering the hydrolysate to obtain the glutamine-rich gluten-free peptide preparation as the filtrate. The protease is preferably a neutral or basic protease and the optimum pH is from, 4.5 to 4.7.
    Type: Application
    Filed: January 9, 2002
    Publication date: November 7, 2002
    Inventors: Debra Ann Merrill, Edward Allan Hunter