Provided is a lactase preparation having an excellent lactose decomposing action in milk. A lactase according to an aspect of the present invention has, as lactase activity, any one of the following activities (1) to (6) or a combination of two or more thereof:
(1) when the lactase is added to cow's milk, an added amount of protein in the lactase at which a residual lactose concentration reaches 0.1% or less after 16 hours at 10° C. is 15.1 mg/L or less;
(2) when the lactase is added to cow's milk, the added amount of protein in the lactase at which the residual lactose concentration reaches 0.01% or less after 16 hours at 10° C. is 30.2 mg/L or less;
(3) when the lactase is added to cow's milk, the added amount of protein in the lactase at which the residual lactose concentration reaches 0.10% or less after 24 hours at 10° C. is 10.1 mg/L or less;
(4) when the lactase is added to cow's milk, the added amount of protein in the lactase at which the residual lactose concentration reaches 0.01% or less after 24 hours at 10° C. is 15.1 mg/L or less;
(5) when the lactase is added to cow's milk in an amount that makes a final concentration 1.4 LYU/ml, the residual lactose concentration reaches 0.1% or less after 24 hours at 10° C.; and
(6) when the lactase is added to cow's milk in the amount that makes a final concentration 2.1 LYU/ml, the residual lactose concentration reaches 0.01% or less after 24 hours at 10° C.
Provided is new lactase powder that is free from glycerol and has high activity during production, with an improved active yield. The lactase powder according to an embodiment of the present invention contains lactase and a salt. The pH of the salt of the lactase powder when dissolved in water is 5-9, and the content of the salt per 1 g of the lactase powder is 0.003-0.385 g.
The present invention addresses the problem of providing a method for producing a soybean composition improved in flavor by clarifying the soybean odor reduction effect mechanism of a protease. The present invention relates to a soybean composition having reduced soybean odor and containing one or two selected from the following components (a) and (b). The composition contains: (a) a soybean protein hydrolysate obtained by hydrolyzing a soybean protein-containing material with an endo-type protease; and/or (b) soybean protein and whey peptides.
An enzyme-containing composition having a ratio of a protease activity to a peroxidase activity of 10 or less. A method for producing milk including sterilizing raw milk, and filling a container with the sterilized raw milk and then sealing the container, where the enzyme-containing composition is added to the sterilized raw milk during a period after the sterilizing and before a completion of the filling.
Paenibacillus and/or a galactooligosaccharide-producing enzyme for the bacterium, into contact with lactose. (a) An amino acid sequence of sequence number 1. (b) An amino acid sequence of sequence number 2. (c) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 1 in which one to ten amino acids have been replaced, removed, or inserted. (d) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 2 in which one to ten amino acids have been replaced, removed, or inserted. (e) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 1. (f) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 2.
An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
The purpose of the present invention is to provide a method for producing dairy products by using an enzyme-containing solution that suppresses generation of curd and coagulation matter in dairy products. The enzyme-containing solution contains an acid lactase and has an acid protease activity of not more than 100 U/g. In the enzyme-containing solution, the ratio of the acid protease activity (U/g) with respect to an acid lactase activity (U/g) is 0.01 or less. The method for producing dairy products uses an enzyme-containing solution having an acid protease activity of 300 mU/g or less with respect to casein.
C12P 1/00 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes
A packaged lactase solution that prevents clogging of a filter. A lactase solution is present in a container, in which a head space volume in the container is controlled to 20% or less relative to the total volume of the container. The packaged lactase solution is a lactase activity within the range of 10-100,000 NLU/g. The packaged lactase solution is substantially transparent. the temperature of the lactase solution and the temperature of the container are above 0° C. and 20° C. or lower. The material of the container is polyethylene, polypropylene, polystyrene, polyvinyl acetate, polyurethane, polyurethane, polytetrafluoroethylene, or acrylonitrile butadiene styrene resin.
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
9.
FERMENTED MILK, MANUFACTURING METHOD THEREFOR, AND DEPHOSPHORYLATED MILK
Fermented milk, containing 0.8 g or more of dephosphorylated casein per 100 g of the fermented milk. Dephosphorylated milk, containing dephosphorylated casein. A method for manufacturing fermented milk, including: (a) fermenting raw material milk in a presence of a protein phosphatase and (b) fermenting raw material milk enzyme-treated with the protein phosphatase.
A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
The purpose of the present invention is to provide: a lactase solution having good filter permeability; a lactase solution having good filter permeability and good lactase residual activity; and a lactase solution having good filter permeability and good lactase residual activity even when a lactase solution having less protease activity and less arylsulfatase activity, which are contaminating enzymes, is used. The lactase solution contains any of the following (i) to (iii): (i) 0.0001-0.1 mass% of unsaturated fatty acid or a salt thereof; (ii) 0.0001-0.1 mass% of saturated fatty acid salt; and (iii) 0.01-10 mass% of at least one selected from yeast extract, soybean peptone, pea protein, casein degradation product or corn steep liquor.
Provided is a transformed cell that does not require addition of a drug such as an antibiotic for maintenance of the transformed cell. One embodiment of the present invention is a transformed cell that has one or two genes selected from the group consisting of a gatA gene, gatB gene, and gatC gene in an expressible state on a plasmid and includes at least the remaining genes among the gatA gene, gatB gene, and gatC gene that are not in an expressible state on the plasmid in an expressible state on a chromosome.
Provided is a lactase preparation that has excellent lactose degradation action in milk. The lactase of one aspect of the present invention has lactase activity described by one or a combination of (1)–(6). (1) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.1% after 16 hours at 10°C is no more than 15.1 mg/L. (2) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.01% after 16 hours at 10°C is no more than 30.2 mg/L. (3) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.1% after 24 hours at 10°C is no more than 10.1 mg/L. (4) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.01% after 24 hours at 10°C is no more than 15.1 mg/L. (5) When the lactase is added to milk in an amount that makes the final concentration 1.4 LYU/ml, the remaining lactose concentration after 24 hours at 10°C is no more than 0.1%. (6) When the lactase is added to milk in an amount that makes the final concentration 2.1 LYU/ml, the remaining lactose concentration after 24 hours at 10°C is no more than 0.01%.
The purpose of the present invention is to provide an enzyme-containing composition, which has little risk of causing curdling due to the action of a peroxidase even when milk is reacted with the peroxidase for a long time, a method for producing milk and a method for producing fermented milk. An enzyme-containing composition wherein the ratio of protease activity to peroxidase activity is 10 or less.
The purpose of the present invention is to provide a production method for producing a plant-based milk fermentation product by making a protease or a cellulase act on a plant-based milk, whereby it is possible to produce a plant-based milk fermentation product having a reduced bitter taste without the need to perform an enzyme deactivation process. The method for producing a plant-based milk fermentation product comprises carrying out a first step for mixing a plant-based milk with a lactic acid bacterium to produce a mixed solution and a second step for fermenting the mixed solution in this order, and is characterized in that a step for adding a protease originated from the genus Paenibacillus or a protease originated from the genus Trichoderma to the plant-based milk or the mixed solution (a protease addition step) or a step for adding a cellulase originated from the genus Trichoderma to the plant-based milk or the mixed solution (a cellulase addition step) is carried out prior to the completion of the second step.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
The purpose of the present invention is to provide a packaged lactase solution that hardly causes clogging of a filter. The packaged lactase solution of the present invention, in which a lactase solution is present in a container, is characterized in that the head space volume in the container is controlled to 20% or less relative to the total volume of the container. Also, the packaged lactase solution is characterized in that the lactase solution has a lactase activity within the range of 10-100,000 NLU/g.
Provided is a fermented milk of stable quality, a manufacturing method therefor, and dephosphorylated milk. The fermented milk contains 0.8 g of dephosphorylated casein per 100 g.
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
Provided are a novel isoamylase improved in optimum temperature, and more specifically, improved in heat resistance, and a process for producing the isoamylase.
An isoamylase having at least one amino acid mutation selected from the group consisting of D268A, M277I, A549P, A554P and A580T in an isoamylase consisting of an amino acid sequence represented by SEQ ID No: 1 or an isoamylase consisting of the amino acid sequence represented by SEQ ID No: 1 and having deletion, substitution or insertion of one to several amino acid residues.
To provide a novel isoamylase having an improved heat resistance and a method for producing the same. An isoamylase having the amino acid sequence represented by SEQ ID NO: 1 or an isoamylase having an amino acid sequence which is derived from the amino acid sequence represented by SEQ ID NO: 1 by deletion, substitution or insertion of one to several amino acid residues and has a sequence identity of 80% or higher to the amino acid sequence represented by SEQ ID NO: 1, said isoamylase having one or more amino acid mutations selected from among D268S, A241T and M574V.
Bacillus circulansPaenibacillusPaenibacillus and/or a galactooligosaccharide-producing enzyme for the bacterium, into contact with lactose. (a) An amino acid sequence of sequence number 1. (b) An amino acid sequence of sequence number 2. (c) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 1 in which one to ten amino acids have been replaced, removed, or inserted. (d) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 2 in which one to ten amino acids have been replaced, removed, or inserted. (e) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 1. (f) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 2.
Paenibacillus-derived protease to the raw material milk and/or the mixed liquid (protease addition step) before the second step is completed. According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while original smoothness of the fermented milk product is maintained.
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
C12P 1/00 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes
[Problem] To provide: an enzyme-containing composition capable of increasing and maintaining the viable cell count of bifid bacteria in fermented dairy products by a simple method; and a method for producing a fermented dairy product. [Solution] The present invention provides an enzyme-containing composition comprising a neutral lactase and a protease which specifically degrades κ-casein, the composition being characterized in that the activity of the protease per activity unit (NLU) of the neutral lactase is 0.01-100 units (PU). It is preferable that the activity of the protease be at least 0.01 PU/g.
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
[Problem] To provide a lactase solution having excellent thermal stability.
[Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.
The present invention addresses the problem of providing: a novel isoamylase which has an improved optimum temperature, in other words, which has improved heat resistance; and a production method therefor. Provided is an isoamylase which has the amino acid sequence represented by SEQ ID NO: 1, or in which one to several amino acid residues are deleted, substituted, or inserted in the amino acid sequence represented by SEQ ID NO: 1, wherein there are one or more amino acid mutations selected from D268A, M277I, A549P, A554P, and A580T.
C12N 15/00 - Mutation or genetic engineeringDNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purificationUse of hosts therefor
C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
C12N 1/19 - YeastsCulture media therefor modified by introduction of foreign genetic material
C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
C12N 9/26 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on alpha-1, 4-glucosidic bonds, e.g. hyaluronidase, invertase, amylase
C12N 9/44 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on alpha-1, 6-glucosidic bonds, e.g. isoamylase, pullulanase
The protease B according to the present invention having the enzymatic properties below is a factor affecting heat stability in a lactase product, and by using this factor as an index, a lactase solution having excellent heat stability is provided. 1) The optimum temperature of the protease B is approximately 40°C. 2) The optimum pH of the protease B is approximately 8.0. 3) The protease B is stable at pH 5.0 to 8.0. 4) The protease B has high substrate specificity to FITC-casein and lactase. 5) The protease B has neutral lactase fragmentation action. 6) The molecular weight of the protease B is approximately 29,700 to 30,000 (by SDS-PAGE).
C12N 9/60 - Proteinases derived from fungi from yeast
C12Q 1/34 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase
C12Q 1/37 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving peptidase or proteinase
25.
FERMENTED DAIRY PRODUCT AND METHOD FOR MANUFACTURING SAME
Provided is a method for manufacturing a fermented dairy product in which a first step, in which a mixed liquid is obtained by mixing raw milk and lactic acid bacterium, and a second step, in which the mixed liquid is fermented, are performed sequentially, wherein the method for manufacturing a fermented dairy product is characterized in that before the second step is completed, a step (protease addition step) is performed in which a Paenibacillus-derived protease is added to the raw milk and/or the mixed liquid. With this method for manufacturing, in addition to maintaining the characteristic smoothness of the fermented dairy product, the hardness of the fermented dairy product can be adjusted to a desired value.
[Problem] To provide a milk or a milk product capable of reducing off-flavor resulting from p-cresol. [Solution] A milk that contains p-cresol, a cyclic saccharide, and p-cresol encapsulated in the cyclic saccharide. The milk characterized in that the mass ratio of the total amount of p-cresol to the total amount of the cyclic saccharide is within a range of 1:2 to 1:10000000. The milk characterized in that the total amount of p-cresol is 0.1 ppb to 1000 ppm. The milk characterized in that the total amount of the cyclic saccharide is 1 ppb to 50000 ppm.
Provided is a novel dairy product that has a certain hardness and a good flavor. The dairy product contains a casein-containing starting material derived from milk and a protein comprising an amino acid sequence that has a 90% or higher identity to the amino acid sequence represented by SEQ ID NO:1.
[Problem] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method. [Solution] A method for producing fermented milk that conducts in order a first step for mixing raw material milk, lactic acid bacteria, and bifidobacteria and a second step for fermenting the raw material milk, wherein the method for producing fermented milk is characterized by having a step for adding lactase to the raw material milk before completing the second step and conducting a lactase addition step at one or more times selected from before the first step, substantially simultaneously with the first step, or after the first step.
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
[Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution, wherein the proportion of a lactase fraction having a molecular weight of approximately 120 kDa according to SDS polyacrylamide gel electrophoresis is 20% or greater.
Provided are isoamylase having improved heat resistance, and an industrial method for producing maltose from starch. Isoamylase comprising an amino acid sequence represented by SEQ ID NO: 1, or isoamylase in which one to several amino acid residues are deleted, substituted, or inserted in an amino acid sequence represented by SEQ ID NO: 1, wherein at least the valine of amino acid 515 and the methionine of 570 are changed to other amino acids.
[Problem] To provide a means for stabilizing a lactase solution. [Solution] A lactase solution containing 0.1-100 g/kg of sugars on the basis of the total mass of the lactase solution, characterized in that the reducing sugar content of the lactase solution is not more than 2.0 mg/g.
[Problem] To provide a method that reduces clogging of a filter during a filtering step prior to addition of milk into a previously formulated lactase solution, and to provide a lactase solution which is not prone to clogging filters. [Solution] This lactase solution is characterized by being subjected to stirring treatment at 100rpm at 10°C for 16 hours in a concentration resulting in an activity of 5,000 NLU/g or 10,000 ALU/g, and thereafter, by a 5 kg/min×m2 or higher permeation rate during permeation of 366 kg/m2 through a membrane filter with a pore diameter of 0.22 µm and in a concentration resulting in an activity of 1,000 NLU/g or 2,000 ALU/g.
Provided are: a method for producing a purified lactase-containing composition, which comprises removing protease contaminating the lactase selectively by a simple means; a lactase-containing composition; and a milk product containing the lactase-containing composition. A method for producing a lactase-containing composition having a reduced protease content, said method being characterized by dissolving a composition containing both lactase and protease in a salt-containing aqueous solution having an electrical conductivity of 2 to 45 mS/cm, bringing the resultant solution into contact with an ion exchange resin, and then collecting a fraction that is not adsorbed onto the ion exchange resin.
Provided is a method whereby a target cyclic macrolide compound can be separated without using a silver compound even from a mixture that contains a compound having a double bond similar to the target cyclic macrolide compound. The method for separating a cyclic macrolide compound from a mixture, said mixture containing the cyclic macrolide compound together with one or more kinds of analogous compounds thereof, is characterized in that the mixture is subjected to silica gel column chromatography wherein an asymmetry identifying agent is fixed to the silica gel.
C07H 15/04 - Acyclic radicals, not substituted by cyclic structures attached to an oxygen atom of a saccharide radical
A61K 31/706 - Compounds having saccharide radicals and heterocyclic rings having nitrogen as a ring hetero atom, e.g. nucleosides, nucleotides containing six-membered rings with nitrogen as a ring hetero atom
A61P 37/06 - Immunosuppressants, e.g. drugs for graft rejection
G01N 30/88 - Integrated analysis systems specially adapted therefor, not covered by a single one of groups
Provided is a method for assaying arylsulfatase activity in aqueous system, which comprises a step for reacting, in an aqueous reaction system with a high ionic strength, arylsulfatase with a substrate thereof, said substrate releasing a fluorophore or a chromophore when subjected to the action of arylsulfatase. Also provided are: a lactase preparation having a lactase activity of 4,000 NLU/g or greater, said lactase activity being assayed by the FCC IV method, and an arylsulfatase activity not greater than 0.1%, said arylsulfatase activity being assayed by the fluorescence method according to the present invention for assaying arylsulfatase activity in aqueous system on the basis of the lactase activity; a method for producing said preparation; and a dairy product with the use of said preparation.
Provided is a means for accurately analyzing a protease by electrophoresis.
Disclosed is an electrophoretic analysis method for analyzing a protease-containing sample, is characterized by exposing a sample containing a protease to be analyzed, to pH conditions under which the protease is rapidly deactivated, and then subjecting the sample to electrophoresis.
Provided is a means whereby a protease can be accurately analyzed by electrophoresis. A method for electrophoretically analyzing a sample containing a protease, characterized by comprising exposing the sample, which contains the protease to be analyzed, to such pH conditions as quickly inactivating said protease and then electrophoresing the sample.
Provided is a means for accurately analyzing a protease by electrophoresis.Disclosed is an electrophoretic analysis method for analyzing a protease-containing sample, is characterized by exposing a sample containing a protease to be analyzed, to pH conditions under which the protease is rapidly deactivated, and then subjecting the sample to electrophoresis.
Contaminating arylsulfatase in a lactase preparation causes the generation of unpleasant and offensive taste and odor in a food such as a milk product to which the lactase preparation is added. To overcome this problem, it is required to establish a method for measuring arylsulfatase at a high sensitivity. It is also required therefor to develop a lactase preparation in which the content of contaminating arylsulfatase is minimized or, preferably, a lactase preparation from which arylsulfatase is completely removed. A lactase preparation, which is produced by using, as a starting material, a liquid culture medium of a diploid yeast strain carrying lactase gene and showing regulated expression of arylsulfatase protein, or a genetically-modified microorganism carrying lactase gene of a yeast having been transferred thereinto and showing regulated expression of arylsulfatase protein, which shows an arylsulfatase activity of 0.1% or lower on the basis of the lactase activity when measured by a fluorescence method.
patents
