A method for producing a maltotriose-producing amylase having the amino acid sequence of SEQ ID NO: 1, 2 or 3. One or more amino acids can be substituted, added, inserted, or deleted, such that the polypeptides have at least 70% sequence identity with the amino acid sequences of the polypeptides. The polypeptides are encoded by DNA, which can be included in recombinant vectors. Transformants can be obtained by transforming a host with the DNA.
C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
[Problems] To provide a technique for promoting fermentation during the production of a fermented plant-base drink or food and improving the stringiness of the produced fermented plant-base drink or food.
[Problems] To provide a technique for promoting fermentation during the production of a fermented plant-base drink or food and improving the stringiness of the produced fermented plant-base drink or food.
[Solution] The present technique provides a modifier for fermented plant-base drinks or foods, the modifier containing hemicellulase. The present technique also provides a method for producing a fermented plant-base drink or food, a method for promoting fermentation, and a method for improving stringiness, the methods comprising: an enzymatic action step for allowing hemicellulase to act on a portion or all of a plant-base raw material; and a fermentation step for performing fermentation. [Selected Drawing] None
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Enzymes; enzymes for the food industry; enzymes for
industrial purposes; enzymes for scientific or research
purposes; enzyme preparations for the food industry; enzyme
preparations for industrial purposes; reagents for research
purposes; industrial chemicals; reagents for medical or
veterinary research purposes. Enzymes for medical purposes; enzyme preparations for
medical purposes; enzymes for veterinary purposes; enzyme
preparations for veterinary purposes; enzyme preparations
for diagnostic purposes; medicines for gastrointestinal
diseases; reagents for medical use; diagnostic reagents for
medical purposes; diagnostic reagents for veterinary
purposes; pharmaceutical preparations; reagent paper for
medical purposes; dietary supplements for humans; enzyme
dietary supplements; dietetic beverages adapted for medical
purposes; dietetic food adapted for medical purposes;
beverages for babies; food for babies; lacteal flour for
babies; dietary supplements for animals.
4.
ENZYME AGENT FOR COLLAGEN TRIPEPTIDE PRODUCTION OR CARTILAGE DEGRADATION
It is an object of the present invention to provide a highly safe protease (collagenase) that is useful for food or medical applications, such as collagen tripeptide production or cartilage degradation, the intended use thereof, and the like. According to the present invention, provided is an enzyme agent for collagen tripeptide production, comprising, as an active ingredient, a collagenase consisting of the amino acid sequence as set forth in SEQ ID NO: 1 or an amino acid sequence equivalent thereto.
The present invention is intended to provide a novel use of a maltotriosyl transferase. The present invention provides a method for producing rice cakes or noodles, including a step of heat-treating a dough containing maltotriosyl transferase thereby gelatinizing starch in the dough. The present invention also provides a method for producing an indigestible saccharide, including a step of allowing maltotriosyl transferase to act on a saccharide.
C12C 12/00 - Procédés spécialement adaptés pour la fabrication de bières particulières
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
6.
MODIFIER FOR COOKED RICE, METHOD FOR MODIFYING COOKED RICE, AND METHOD FOR PRODUCING COOKED RICE
The purpose of the present invention is to provide a technique capable of achieving a modification of cooked rice suitable for an intended use of the cooked rice. Provided is a modifier for cooked rice, the modifier comprising at least one enzyme selected from cyclodextrin-producing enzymes, lipases, cellulases, hemicellulases, proteases, α-glucosidase, maltotriose-producing enzymes, and α-amylase or a cyclodextrin-producing enzyme and 4-α-glucanotransferase. The modifier for cooked rice according to the present technology can modify at least one quality of cooked rice, wherein the quality is selected from flavor, a property of being loosened, fluffy and granular appearance, sweetness, hardness, softness, and stickiness.
The present invention provides a phosphodiesterase derived from a bacterium belonging to the genus Leptographium, the phosphodiesterase having a high GMP production capability even in the presence of a nucleic acid at a high concentration, and the phosphodiesterase comprising the amino acid sequence represented by SEQ ID NO: 1 or an amino acid sequence having 60% or higher identity with the aforementioned amino acid sequence.
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/16 - Hydrolases (3.) agissant sur les liaisons esters (3.1)
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
C12P 19/32 - Nucléotides avec un système cyclique condensé, contenant un cycle à six chaînons, comportant deux atomes d'azote dans le même cycle, p. ex. nucléotides puriques, dinucléotide de la nicotinamide-adénine
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Enzymes for industrial purposes; enzymes for scientific
purposes; enzymes for the food industry; enzymes for
scientific or research purposes; enzyme preparations for the
food industry; enzyme preparations for industrial purposes;
reagents for research purposes; industrial chemicals.
9.
FLAVOR IMPROVER FOR PLANT-BASED RAW MATERIALS AND APPLICATION THEREOF
It is an object of the present invention to provide a food product, in which odor derived from plant-based raw material is suppressed. The present invention relates to a flavor improver or water retention improver for plant-based raw materials, which includes a cyclodextrin-producing enzyme, and a food product, which is obtained by allowing a cyclodextrin-producing enzyme to act on a plant-based raw material. In addition, the present invention relates to a method for producing a food product, including a step of allowing a cyclodextrin-producing enzyme to act on a plant-based raw material.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
Provided is a novel technology for improving the freezing resistance of starch-containing foods. Provided is a method for producing a starch-containing composition for freezing, the method including an enzymatic action step in which one or more enzymes selected from beta-amylase derived from a microorganism, beta-amylase derived from soybean, and 4-alpha-glucanotransferase are caused to act on a starch-containing material. The present technology also provides a method for producing a starch-containing composition, the method including a freezing step for freezing an enzyme-treated starch-containing composition obtained by causing one or more enzymes selected from beta-amylase derived from a microorganism, beta-amylase derived from soybean, and 4-alpha-glucanotransferase to act on a starch-containing material.
The present invention provides a technique for improving the foamability of a vegetable-based food/beverage. The present invention provides a method for improving the foamability of a vegetable-based food/beverage, said method comprising a cyclodextrin-producing enzyme action step for causing a cyclodextrin-producing enzyme to act on a composition containing a vegetable-based raw material, and/or a cyclodextrin addition step for adding cyclodextrin to a composition containing a vegetable-based raw material. The present invention provides a method for improving the foam quality of a foaming vegetable-based food/beverage, said method comprising a cyclodextrin-producing enzyme action step for causing a cyclodextrin-producing enzyme to act on a composition containing a vegetable-based raw material. The present invention also provides a foaming improver for a vegetable-based food/beverage, said improver containing a cyclodextrin-producing enzyme and/or cyclodextrin. The present invention also provides a foaming improver for a foaming vegetable-based food/beverage, said improver containing the cyclodextrin-producing enzyme. The present invention further provides a vegetable-based food/beverage which uses the foaming improver and/or the foam quality improver of the present invention.
To provide a technique for improving the foamability of plant-based foods and beverages. The present technology provides a method for improving foamability of plant-based foods and beverages, the method comprising: a cyclodextrin-producing enzymatic action step in which a cyclodextrin-producing enzyme is caused to act on a plant-based raw material; and a protein deamidation step in which a protein deamidase is applied.
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
A method of whitening a beverage or liquid food includes introducing a plant nut milk cooled to a temperature below room temperature to the beverage or liquid food to produce a whitened beverage or liquid food. The nut milk is obtained from a raw material nut and treated with a protein deamidase.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 11/60 - Boissons à base de légumineuses, p. ex. boissons à base de lupin
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
14.
PRODUCTION METHOD FOR TEXTURED PLANT PROTEIN-CONTAINING FOOD PRODUCT
The purpose of the present invention is to provide a textured plant protein-containing food product having improved liquid retainability. By using a production method for a textured plant protein-containing food product that includes a step of causing a protein deamidase to act on a textured plant protein material, it is possible to improve the liquid retainability of a textured plant protein-containing food product to be obtained.
The invention is a raw material, a food product, etc., which replaces dairy raw materials and has a good milk smell and a good milk flavor. The present invention relates to: a flavor-improving enzyme agent for vegetable oils and fats, including lipase; a flavor improver for food products, which is obtained by allowing lipase to act on vegetable oils and fats; and a food product, including the flavor improver for food products. In addition, the present invention relates to: a method for producing a flavor improver for food products, including a step of allowing lipase to act on vegetable oils and fats; and a method for producing a food product, including a step of allowing lipase to act on vegetable oils and fats to obtain a flavor improver for food products, and a step of obtaining a food product including the flavor improver for food products.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
C12N 9/20 - Scission des triglycérides, p. ex. au moyen de lipase
16.
ENZYME AGENT FOR TRANSESTERIFICATION, INCLUDING LIPASE AS ACTIVE INGREDIENT
It is an object of the present invention to provide an enzyme agent for transesterification, including, as an active ingredient, a lipase having excellent heat resistance and high specificity for the 1,3-positions. According to the present invention, provided is an enzyme agent for transesterification, including, as an active ingredient, a lipase consisting of an amino acid sequence having a sequence identity of 90% or more to the amino acid sequence as set forth in SEQ ID NO: 2 or SEQ ID NO: 4.
C12N 9/20 - Scission des triglycérides, p. ex. au moyen de lipase
C07K 14/37 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de champignons
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
C12P 7/6458 - Glycérides par transestérification, p. ex. interestérification, échange d’ester, alcoolyse ou acidolyse
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Enzymes for industrial purposes; enzymes for use in the food industry; enzyme preparations for use in the food industry; enzyme preparations for industrial purposes
The present invention provides a liquid enzyme preparation containing a protein deamidase and having excellent activity stability, the liquid enzyme preparation comprising the protein deamidase together with another enzyme. A liquid enzyme preparation comprising a protein deamidase and a protease is excellent with respect to the stability of the activity of the protein deamidase.
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
The purpose of the present invention is to provide a protein-containing composition having an improved essential amino acid release amount. By using a protein deamidase and a protease derived from the genus Chryseobacterium, it is possible to improve the essential amino acid release amount, foamability, foam stability, and/or emulsifiability of a protein-containing composition.
C12P 1/04 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des bactéries
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
The present invention addresses the problem of providing a method for generating an aldehyde compound in a beverage/food containing amino acid. The present invention relates to a method for producing an aldehyde compound, the method comprising causing a multicopper oxidase to act on a beverage/food or a beverage/food material containing an amino acid or an analog thereof. The present invention also relates to: a beverage/food flavor improving agent containing a mediator and a multicopper oxidase; a beverage/food flavor improving method comprising causing a mediator and a multicopper oxidase to act on a beverage/food or a beverage/food material containing an amino acid or an analog thereof; and an aldehyde compound generating composition containing a mediator, a multicopper oxidase, and an amino acid or an analog thereof.
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23F 5/24 - Extraction du caféExtraits de caféFabrication du café instantané
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 11/60 - Boissons à base de légumineuses, p. ex. boissons à base de lupin
A23L 19/12 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement de tubercules ou d'autres racines contenant de l'amidon de pommes de terre
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
Provided is a novel technique for improving the taste of a glycosylated steviol glycoside composition The present technique provides: a method for producing a glycosylated steviol glycoside composition, the method including a step for causing cyclodextrin glucanotransferase derived from a microorganism belonging to the genus Anoxybacillus to act on a stevia extract and dextrin; and a method for improving the taste of a glycosylated steviol glycoside composition. In the production method and taste improvement method according to the present technique, it is possible to additionally carry out a step for causing a saccharide-processing enzyme that is different from the cyclodextrin glucanotransferase derived from a microorganism belonging to the genus Anoxybacillus to act.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61K 47/26 - Hydrates de carbone, p. ex. polyols ou sucres alcoolisés, sucres aminés, acides nucléiques, mono-, di- ou oligosaccharidesLeurs dérivés, p. ex. polysorbates, esters d’acide gras de sorbitan ou glycyrrhizine
C12N 9/24 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2)
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12P 19/22 - Préparation de composés contenant des radicaux saccharide préparés par action d'une bêta-amylase, p. ex. maltose
C12P 19/50 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié à un radical cyclohexyle, p. ex. kasugamycine le radical cyclohexyle étant substitué par plusieurs atomes d'azote, p. ex. destomycine, néamine avec deux radicaux saccharide liés uniquement par un oxygène à des atomes de carbone adjacents du cycle cyclohexyle, p. ex. ambutyrosine, ribostamycine
22.
ENZYME AGENT FOR CARBOXY GROUP GENERATION AND APPLICATION THEREOF
The present invention addresses the problem of providing a novel enzyme having carboxy group generation activity. The present invention relates to an enzyme agent for carboxy group generation, the enzyme agent comprising a polypeptide represented by any one of (1) to (3) below. (1) A polypeptide comprising the amino acid sequence represented by any one of SEQ ID NOs: 1, 2, 4, 5, 7, 8, 10, and 11. (2) A polypeptide comprising the amino acid sequence represented by any one of SEQ ID NOs: 1, 2, 4, 5, 7, 8, 10, and 11, where one or several amino acid residues are substituted, added, inserted and/or deleted, the polypeptide having a carboxy group generation activity. (3) A polypeptide having at least 90% sequence identity with the amino acid sequence represented by any one of SEQ ID NOs: 1, 2, 4, 5, 7, 8, 10, and 11, and having carboxy group generation activity.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Enzymes for industrial purposes; enzymes for scientific
purposes; enzymes for the food industry; enzymes for
scientific or research purposes; enzyme preparations for the
food industry; enzyme preparations for industrial purposes;
reagents for research purposes; industrial chemicals.
The usefulness of β-galactosidases derived from Bacillus circulans is further enhanced. A modified β-galactosidase in which one or more amino acids selected from the group consisting of proline 182 (P182), tyrosine 187 (Y187), serine 188 (S188), tryptophan 405 (W405), alanine 406 (A406), glutamine 407 (Q407), tyrosine 449 (Y449), threonine 483 (T483), serine 512 (S512), serine 531 (S531), threonine 533 (T533), serine 534 (S534), asparagine 550 (N550), glutamine 551 (Q551), tryptophan 593 (W593), tyrosine 598 (Y598), proline 602 (P602), proline 604 (P604), tyrosine 609 (Y609), lysine 612 (K612), and tyrosine 615 (Y615), or an amino acid(s) corresponding thereto, has/have been substituted by other amino acid in a β-galactosidase consisting of the amino acid sequence of any of SEQ ID NOs. 1 to 4 or an amino acid sequence having 90% or more identity to the amino acid sequence set forth in any of SEQ ID NOs. 1 to 4.
C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
The purpose of the present invention is to provide a technique for producing a plant-based cheese having both a sufficient hardness in a non-heated state and heat-meltability. A plant-based cheese obtained by this method for producing a plant-based cheese has both sufficient hardness in a non-heated state and heat-meltability, the method including: (A) a step for subjecting a material containing a vegetable protein to hydrolysis and an enzymatic treatment with an enzyme selected from the group consisting of a glycosyltransferase, a maltotriohydrolase and a β-amylase; and (B) a step for adding starch thereto.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
The object of the present invention is to provide a manufacturing technique with which it is possible to improve various properties (particularly properties such as stress, water retention properties, syneresis-suppressing properties, or digestive properties of a fermented food or beverage itself, or properties for shortening the fermentation time during production of a fermented food or beverage) relating to a fermented food or beverage using a plant-protein ingredient. In the production of a fermented food or beverage using a plant-protein ingredient, a plant-cell-wall-derived polysaccharide and a multicopper oxidase are caused to act, thereby improving various properties relating to the fermented food or beverage.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Enzymes for industrial purposes; enzymes for scientific
purposes; enzymes for the food industry; enzymes for
scientific or research purposes; enzyme preparations for the
food industry; enzyme preparations for industrial purposes;
reagents for research purposes; industrial chemicals.
28.
COFFEE EXTRACT PRODUCTION METHOD AND ENZYME PREPARATION
The purpose of the present invention is to provide a technique for producing a coffee extract, the technique being capable of further reducing the turbidity of the coffee extract. Provided are: a method which is for producing a coffee extract with reduced turbidity and includes a step for bringing a coffee extract into contact with glucoamylase of which the glucoamylase activity per 1 g of coffee beans is 32 U or less; and a method which is for producing a coffee extract with reduced turbidity and includes a step for bringing a coffee extract into contact with glucoamylase and galactomannanase, wherein the glucoamylase is used such that the glucoamylase activity is 0.24 U or more per 1 U of the galactomannanase activity.
The purpose of the present invention is to provide a novel technique capable of enriching a mineral derived from a vegetable material in a soluble fraction of a vegetable protein-containing liquid composition. Provided is a mineral enrichment agent for a soluble fraction of a vegetable protein-containing liquid composition, the mineral enrichment agent containing a protein deamidase as an active ingredient.
The purpose of the present invention is to provide a processing technique by which the food texture of a plant protein food and drink material and/or a plant protein food and drink can be improved. The food texture of the obtained processed product can be improved by a method for producing a processed product of a plant protein food and drink material and/or a plant protein food and drink, the method comprising a step for treating a plant protein food and drink material and/or a plant protein food and drink with a protein deamidase and a transglucosidase.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
31.
METHOD FOR PRODUCING PROCESSED PROTEIN-CONTAINING COMPOSITION
The purpose of the present invention is to provide processing techniques for enhancing the saltiness of a protein-containing composition. Increased saltiness at the time of eating is exhibited by a processed protein-containing composition obtained via a method for producing a processed protein-containing composition including a step for causing a glutaminase, a filamentous fungus-derived protease, and a bacterium-derived protease to act on a protein-containing composition including sodium chloride and/or potassium chloride, wherein the total quantity of the sodium chloride and the potassium chloride content is a quantity which becomes 0.35-1.90 wt% at the time of eating, and a method for producing a processed protein-containing composition including a step for causing a glutaminase, a filamentous fungus-derived protease, and a bacterium-derived protease to act on a protein-containing composition including sodium chloride and potassium chloride, wherein the sodium chloride content is a quantity that becomes 0.20 wt% or greater and less than 0.35 wt% at the time of eating, and the potassium chloride content is a quantity that becomes 0.30 wt% or greater at the time of eating.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/21 - Épices, agents aromatiques ou condiments synthétiques contenant des acides aminés
The purpose of the present invention is to provide a new processing technique to increase the crosslinkability of a plant protein material. In this invention, causing polysaccharides and multi-copper oxidase to act on a plant protein can increase the crosslinking effect of the plant protein.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
NATIONAL UNIVERSITY CORPORATION TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY (Japon)
The University of North Carolina at Chapel Hill (USA)
Inventeur(s)
Nishio, Kyoichi
Tsugawa, Wakako
Sode, Koji
Abrégé
The present invention provides a glucose dehydrogenase having an improved specific activity. A polypeptide comprising an amino acid sequence having such a structure that an amino acid residue at position-578 is substituted by a valine residue or a phenylalanine residue in the amino acid sequence represented by SEQ ID NO: 1, and a variant of the polypeptide have an improved glucose dehydrogenase activity.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12Q 1/32 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase une déshydrogénase
C12Q 1/54 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir le glucose ou le galactose
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Enzymes for industrial purposes; enzymes for use in the food industry; enzyme preparations for use in the food industry; enzyme preparations for industrial purposes.
35.
POLYPEPTIDE HAVING ESTERIFICATION ACTIVITY FOR L-MENTHOL AND/OR HYDROLYZING ACTIVITY FOR L-MENTHOL ESTER
Provided is a technique that can further improve substrate specificity to an L-form during L-menthol and/or L-menthol ester production. A polypeptide that: has A120G, Q88A, Q88G, Q88D, Q88M, Q88L variants of a polypeptide comprising the amino acid sequence represented by sequence no. 1, and in said variants, has a random different moiety other than an amino-acid residue into which a substitution has been introduced; has esterification activity for L-menthol and/or hydrolyzing activity for L-menthol ester; and improves substrate specificity to L-menthol and/or L-menthol ester compared to a polypeptide comprising the amino acid sequence represented by sequence no. 1. During L-menthol and/or L-menthol ester production, the polypeptide can further improve the optical purity of the product.
The main purpose of the present invention is to provide a novel technique for producing a β-glucan-containing plant-based liquid composition in a simple and low-cost manner. The present technique provides an enzyme preparation for producing a β-glucan-containing plant-based liquid composition, the enzyme preparation containing α-amylase and β-glucanase. The present technique further provides an agent for increasing the β-glucan content of a plant-based liquid composition, the agent containing α-amylase and β-glucanase. The present technique furthermore provides a method for producing a β-glucan-containing plant-based liquid composition, the method including an enzymatic action step for allowing α-amylase and β-glucanase to act on a starch-containing plant-based material.
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
C12N 9/28 - Alpha-amylase d'origine microbienne, p. ex. amylase bactérienne
Provided is a laccase that exhibits excellent activity in pH ranges including the alkaline range. According to the present invention, a laccase having an amino acid sequence of a laccase derived from Paramyrothecium sp., and a laccase having a sequence that is similar thereto and that includes said amino acid sequence as the basic backbone exhibit excellent activity in pH ranges including the alkaline range.
The present invention provides a laccase exhibiting excellent activity in a pH range that includes alkaline range. Both a laccase comprising the amino acid sequence of a laccase derived from Chrysocorona lucknowensis and a laccase having a similar sequence in which said amino acid sequence serves as the base backbone exhibit excellent activity in a pH range that includes alkaline range.
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
A23J 3/00 - Traitement des protéines pour l'alimentation
A23L 3/00 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires
C12N 15/66 - Méthodes générales pour insérer un gène dans un vecteur pour former un vecteur recombinant, utilisant le clivage et la ligatureUtilisation de linkers non fonctionnels ou d'adaptateurs, p. ex. linkers contenant la séquence pour une endonucléase de restriction
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Enzymes for industrial purposes; enzymes for use in the food industry; enzyme preparations for use in the food industry; enzyme preparations for industrial purposes
40.
ENZYME AGENT CONTAINING TRANSGLUTAMINASE AND USE THEREOF
It is an object of the present invention to provide an enzyme agent containing a transglutaminase having high reactivity at a low temperature and the use thereof. According to the present invention, provided is an enzyme agent containing, as an active ingredient, a transglutaminase consisting of an amino acid sequence having a sequence identity of 90% or more to the amino acid sequence of SEQ ID NO: 1.
Provided is an invention for increasing the viscosity of a viscous plant-based food or beverage. According to the present invention, there is provided an enzyme agent for producing a viscous plant-based food or beverage, the enzyme agent containing α-amylase and cellulase. This enzyme agent for producing a viscous plant-based food or beverage can be used as an enzyme agent for producing a fermented plant-based food or beverage or as an enzyme agent for producing a lactic-acid-fermented plant-based food or beverage. According to the present invention, there is also provided a viscosity-increasing agent for a viscous plant-based food or beverage, the viscosity-increasing agent containing α-amylase and cellulase. Furthermore, according to the present invention, there are provided a method for producing a viscous plant-based food or beverage and a method for increasing the viscosity of a viscous plant-based food or beverage, the methods each including a step for causing α-amylase and cellulase to act on a plant-based raw material.
The purpose of the present invention is to provide a processing technology that improves the solubility and/or digestibility of a protein in a vegetable protein-containing liquid composition. The solubility, digestibility, and/or mineral solubility of a protein in a vegetable protein-containing liquid composition can be improved by treating the vegetable protein-containing liquid composition with a protein deamidase and a cellulase.
The present invention addresses the problem of providing a method for generating unsaturated fatty acids having different carbon chain lengths while maintaining the double bond portions of the unsaturated fatty acids. The present invention pertains to a method that is for producing a processed unsaturated fatty acid-containing composition and that comprises causing a fatty acid α-hydroxylase to act on an unsaturated long-chain fatty acid-containing composition or a composition containing a compound having an unsaturated long-chain fatty acid in a partial structure. The present invention also pertains to: a method for shortening the chain length of unsaturated long-chain fatty acids; a method for producing a processed unsaturated fatty acid-containing food product; and a chain length shortening enzyme agent for unsaturated long-chain fatty acids.
The present invention addresses the problem of providing a method with which it is possible to shorten the chain lengths of fatty acids without using hydrogen peroxide to produce fatty acids having dissimilar carbon chain lengths. The present invention relates to a method for producing a composition containing a processed fatty acid, the method including causing, in the presence of a substrate for an oxidase and the oxidase, a fatty acid α-position hydroxylase to act on a composition containing a fatty acid or a composition containing a compound having a fatty acid as a partial structure thereof. The present invention also relates to: a method for shortening the chain length of a fatty acid; a method for producing a food containing a processed fatty acid; and an enzyme preparation for shortening the chain length of a fatty acid.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/08 - Oxydoréductases (1.), p. ex. luciférase agissant sur le peroxyde d'hydrogène comme accepteur (1.11)
The purpose of the present invention is to provide a technique whereby it becomes possible to increase the amount of water-soluble dietary fibers in a plant-derived liquid composition. According to the present technique, an enzyme preparation containing at least two cellulases derived from different materials can be provided. The enzyme preparation according to the present technique can contain an exo-type cellulase and an endo-type cellulase. The enzyme preparation according to the present technique can be used in an agent for increasing the amount of water-soluble dietary fibers in a dietary-fiber-containing liquid processed composition. The enzyme preparation according to the present technique can also be used in an agent for reducing residues in a dietary-fiber-containing liquid processed composition.
The purpose of the present invention is to provide processing technology that improves the foamability of an oat protein-containing liquid composition. This method for producing a processed oat protein-containing liquid composition comprises: an enzymatic treatment step for causing a protein deamidase to act on an oat protein-containing liquid composition at a prescribed pH, thereby obtaining a liquid composition that has been subjected to enzymatic treatment; and a pH lowering step for lowering the pH of the liquid composition that has been subjected to the enzymatic treatment, thereby obtaining a processed oat protein-containing liquid composition. This method makes it possible to improve the foamability of an oat protein-containing liquid composition.
The purpose of the present invention is to provide a processing technique that enables protein deamidation while minimizing the degradation of oat-derived β-glucan during the processing of an oat food, beverage or food material. A method for manufacturing a processed oat food, beverage or food material, said method comprising a step for treating an unheated oat food, beverage or food material with a protein deamidase under temperature conditions of 65-75° C. This method enables protein deamidation while minimizing the degradation of oat-derived β-glucan.
A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréalesAdjonction d'enzymes ou de micro-organismes
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
48.
γ-AMINOBUTYRIC ACID GENERATING COMPOSITION, AND METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION
The present invention addresses the problem of providing a method for highly efficiently producing γ-aminobutyric acid from a glutamic acid-containing material. The present invention pertains to a γ-aminobutyric acid generating composition containing a pineapple extract. The present invention also pertains to a method for producing γ-aminobutyric acid, the method comprising a step for causing a γ-aminobutyric acid generating composition to act on a material containing glutamic acid and/or a salt thereof.
An objective of the present invention is to provide a processing technique enabling addition of umami to a hemp beverage/foodstuff or foodstuff material. A processed hemp beverage/foodstuff or foodstuff material obtained by a method for manufacturing a processed hemp beverage/foodstuff or foodstuff material comprising a step of processing a hemp beverage/foodstuff or foodstuff material with a filamentous fungi-derived protease has added umami.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
50.
METHOD FOR IMPROVING LIQUID RETAINABILITY OF VEGETABLE PROTEIN-CONTAINING DRY COMPOSITION, METHOD FOR IMPROVING FOAMABILITY DURING WATER SUSPENSION, AND METHOD FOR IMPROVING EMULSIFIABILITY DURING WATER SUSPENSION
The purpose of the present invention is to provide a processing technology that improves the liquid retainability of a vegetable protein-containing dry composition. This method for improving the liquid retainability of a vegetable protein-containing dry composition comprises: an enzyme treatment step for causing a protein deamidase to act on a vegetable protein-containing composition to obtain a processed vegetable protein-containing composition; and a drying step for drying the processed vegetable protein-containing composition to obtain a processed vegetable protein-containing dry composition, and according to the method, the liquid retainability of the processed vegetable protein-containing dry composition when coexisting with liquid can be improved.
A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
The purpose of the present invention is to provide a food product additive with which it is possible to further enhance browning characteristics. Provided is a food-product browning agent containing (A) a pigment compound selected from the group consisting of betalains, anthocyans, curcuminoids, polyhydroxychalcones, and polyhydroxyanthraquinones, (B) multicopper oxidase, and (C) a polysaccharide, said food-product browning agent reproducing a color prior to heating of a food product by being added to the food product, and browning the food product by more effectively fading during heating. Therefore, it is possible to more realistically reproduce a color change that occurs during heating.
The purpose of the present invention is to provide a novel technology for altering the soybean flavor of a soybean beverage and improving the palatability of the soybean beverage. In the present invention, a nut-like flavor is imparted to a processed soybean beverage obtained according to a method for manufacturing the processed soybean beverage that includes a step for causing laccase to act on the soybean beverage.
Provided is a technique which sufficiently progresses liquefaction during production of plant-based foods and beverages, and increases the cyclodextrin content in the produced plant-based foods and beverages. Provided in the present technique is a method for producing plant-based foods and beverages, said method including: a cyclodextrin-producing enzyme activity step for causing a cyclodextrin-producing enzyme to act on plant-based ingredients; and a cyclodextrin-producing enzyme/α-amylase activity step for causing a cyclodextrin-producing enzyme and α-amylase to act after the cyclodextrin-producing enzyme activity step.
C12N 9/28 - Alpha-amylase d'origine microbienne, p. ex. amylase bactérienne
C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
The present invention addresses the problem of providing a technique for producing a textured vegetable protein that is configured such that dull color formation is suppressed. Dull color formation of the textured vegetable protein obtained by the present invention is suppressed by adding a nontextured vegetable protein material that has been treated using a glutaminase and protease to a material for texturing.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
C12N 9/48 - Hydrolases (3.) agissant sur les liaisons peptidiques, p. ex. thromboplastine, aminopeptidase de la leucine (3.4)
C12N 9/54 - Protéinases provenant de bactéries les bactéries étant du genre Bacillus
C12N 9/62 - Protéinases provenant de champignons d'Aspergillus
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
C12P 21/06 - Préparation de peptides ou de protéines préparés par hydrolyse d'une liaison peptidique, p. ex. hydrolysats
Provided is cooked rice or a cooked rice processed food in which aging is suppressed. A method for manufacturing cooked rice or a cooked rice processed product in which aging is suppressed, the method including a step for treating a starting material which is uncooked rice with 4-α-glucanotransferase and/or β-amylase and a step for cooking the rice with an increased amount of water.
The purpose of the present invention is to provide a technique for producing a cheese substitute by which improved stretchability can be imparted to a cheese substitute which contains a plant protein and 0.6 part by weight or more, per part by weight of the plant protein, of starch. A method for producing a stretching cheese substitute, said method comprising a step for treating a starting material composition, which contains a plant protein and 0.6 part by weight or more, per part by weight of the plant protein, of starch, with an enzyme preparation containing a protease optionally together with an amylase, wherein the enzyme preparation is used so as to give a starch gelatinization ability of the amylase of 8 U or less per gram of the starch, relative to 100,000 U of the protease activity of the protease per gram of the plant protein. The cheese substitute obtained by this method has improved stretchability.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
The purpose of the present invention is to provide processing technology that makes it possible to improve the emulsifiability and/or the foamability of a liquid composition containing a vegetable protein. It is possible to improve the emulsifiability and/or the foamability of a liquid composition containing a vegetable protein and an oil/fat by treating the liquid composition with a protein deamidase and a lipase.
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
This invention provides a novel protein deamidating enzyme. This protein deamidating enzyme includes a polypeptide containing an amino acid sequence shown in any of sequence numbers 1-11, or a subsequence thereof (the amino acid sequence of positions 338-515 in sequence number 1, positions 381-564 in sequence number 2, positions 122-309 in sequence number 4, positions 1-146 in sequence number 5, positions 19-235 in sequence number 6, positions 19-205 in sequence number 6, positions 10-303 in sequence number 7, positions 10-186 in sequence number 7, positions 162-426 in sequence number 9, or positions 162-341 in sequence number 9), a polypeptide which contains an amino acid sequence obtained by substituting, adding, inserting, or deleting one or multiple amino acids in the amino acid sequence in any of sequence numbers 1-11 or a subsequence thereof, and which has protein glutaminase activity, or a polypeptide which contains an amino acid sequence that has a 70% or higher sequence identity with an amino acid sequence shown in any of sequence number 1-11, or a subsequence thereof, and that has protein glutaminase activity.
The purpose of the present invention is to provide a cheese alternative producing technique with which it is possible to add improved stretchability to a cheese alternative containing plant protein and starch. A stretchable cheese alternative producing method including a step for treating a material composition containing plant protein and starch with protease provides a cheese alternative having improved stretchability.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
The purpose of the present invention is to provide a technology for promoting short-chain fatty acid separation in a natural cheese production technology employing lipase of microbial origin. It is possible to promote short-chain fatty acid separation by means of a natural cheese production method including a step for causing lipase of microbial origin and protease of filamentous fungal origin to act on milk.
One purpose of the present invention is to provide a processing technology that can increase the solubility of a processed hemp protein-including liquid composition while suppressing changes in flavor. Solubility has been increased while suppressing changes in flavor in this processed hemp protein-including liquid composition, which is obtained through a processed hemp protein-including liquid composition production method including a step in which a liquid composition that includes a hemp protein is treated with a bacteria-derived protease and a protein deamidating enzyme.
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
The present invention addresses the problem of providing a novel enzyme agent containing an aminopeptidase that exhibits different substrate specificity from conventional products. The present invention relates to an enzyme agent having as an active ingredient an aminopeptidase comprising an amino acid sequence of SEQ ID NO: 1 or SEQ ID NO: 8 or an amino acid sequence equivalent thereto. The present invention also relates to an enzyme agent containing as an active ingredient an aminopeptidase that is derived from Aspergillus nidulans or Aspergillus oryzae and that has the following physicochemical properties. (1) Optimum temperature: near 50°C. (2) Optimum pH: near 7-8. (3) Substrate specificity: having highest specificity for an L-alanine residue or an L-lysine residue.
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A61K 38/48 - Hydrolases (3) agissant sur des liaisons peptidiques (3.4)
C12N 9/62 - Protéinases provenant de champignons d'Aspergillus
C12N 15/57 - Hydrolases (3) agissant sur les liaisons peptidiques (3.4)
63.
METHOD FOR PRODUCING PROCESSED PLANT-BASED MILK HAVING INCREASED DISPERSION STABILITY AND/OR SOLUBILITY
The purpose of the present invention is to provide processing technology that can improve the dispersion stability and/or solubility of a plant-based milk. In the present invention, walnut milk and/or peanut milk is treated with protein deamidase and lipase, whereby the dispersion stability of the processed walnut milk and/or processed peanut milk that is obtained can be improved. Furthermore, oat milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the dispersion stability of the processed oat milk that is obtained can be improved. In addition, a plant-based milk selected from the group consisting of soy milk, peanut milk, and coconut milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the solubility of the processed plant-based milk that is obtained can be improved.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
C07K 14/195 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries
C07K 14/37 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de champignons
64.
ENZYME AGENT FOR REDUCING FLOURY TASTELESSNESS OF PLANT-DERIVED BEVERAGE OR FOOD OR PLANT-DERIVED BEVERAGE OR FOOD MATERIAL
The purpose is to provide plant-derived milk having reduced floury tastelessness and modified palatability. The present technology provides: an enzyme agent for reducing the floury tastelessness of a plant-derived beverage or food or a plant-derived beverage or food material, the enzyme agent comprising a cell wall polysaccharide degrading enzyme; and a plant-derived beverage or food or a plant-derived beverage or food material, in which the enzyme agent for reducing floury tastelessness is used. The present technology also provides: a method for producing a plant-derived beverage or food or a plant-derived beverage or food material and a method for reducing the floury tastelessness of a plant-derived beverage or food or a plant-derived beverage or food material, each of the methods including a step for reacting a cell wall polysaccharide degrading enzyme with a plant-derived raw material.
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12N 9/42 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-glucosidiques-1, 4, p. ex. cellulase
The present invention has a purpose of providing a novel β-galactosidase enzyme useful for the production of oligosaccharides. Disclosed is a β-galactosidase enzyme comprising the amino acid sequence of any one of SEQ ID NOs: 1 to 4 or an amino acid sequence that is 80% or more identical to said amino acid sequence.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
C07H 3/06 - Oligosaccharides, c.-à-d. saccharides comportant de trois à cinq radicaux saccharide liés entre eux par des liaisons glucosidiques
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
The objective of the present invention is to provide a processing technique that enhances the solubility of a plant protein-containing liquid composition. By treating the plant protein-containing liquid composition with protein deamidase and transglutaminase, the solubility of the plant protein-containing liquid composition or the solubility of a plant protein-containing liquid composition, obtained by re-dispersing a dried product thereof, can be improved.
C12N 9/78 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5)
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
67.
METHOD FOR PRODUCING PROTEOLYTIC PRODUCT, AND ENZYME AGENT
It is an object of the present invention to provide a practical means for generating a cysteine from a protein, which is suitable for utilization in the field of food products (food product use). According to the present invention, there is provided a method for producing a cysteine-containing proteolytic product, comprising; allowing a γ-glutamyl peptide hydrolase, a filamentous fungi-derived protease, and a bacterial protease to act on a protein material.
C12N 9/62 - Protéinases provenant de champignons d'Aspergillus
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
The present invention addresses the problem of establishing a phenylacetaldehyde production method which gives consideration to environment and safety and is highly efficient. The present invention relates to a phenylacetaldehyde production method including a step for reacting phenylalanine or an analogue thereof with a mediator, in which the mediator is a compound containing a cyclic structure having at least one hydroxyl group. The present invention also relates to a phenylacetaldehyde generation enzyme preparation, an enzyme preparation for improving the flavor of a food or a beverage, and a method for improving the flavor of a food or a beverage.
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
C07C 47/228 - Composés non saturés comportant des groupes —CHO liés à des atomes de carbone acycliques contenant des cycles aromatiques à six chaînons, p. ex. le phénylacétaldéhyde
The present invention provides any of modified esterases of (i) to (iii) below. (i) A modified esterase including an amino acid sequence in which at least one amino acid at a site selected from the group consisting of (1) to (5) below is substituted with another amino acid in an amino acid sequence of SEQ ID NO: 1, 7, or 35: (1) S12, (2) R25, (3) S220, (4) A313, (5) S315. (ii) A modified esterase in which one or more amino acids (provided that the amino acid at the substitution site in (i) is excluded) are further substituted or deleted in the modified esterase of (i), or one or more amino acids are added or inserted into the modified esterase of (i) and in which temperature stability and/or resistance to organic solvents is improved than those of an esterase of an amino acid sequence of SEQ ID NO: 1, 7, or 35. (iii) A modified esterase in which an amino acid other than the amino acid substituted in (i) is further substituted with another amino acid in the modified esterase of (i), wherein the modified esterase has identity of 70% or more with the modified esterase of (i), and temperature stability and/or resistance to organic solvents is improved than those of an esterase of an amino acid sequence of SEQ ID NO: 1, 7, or 35.
The main purpose of this technique is to newly provide a technique whereby it becomes possible to shorten the time for anaerobic fermentation by reducing the concentration of oxygen contained in a raw material by a method other than an inert gas replacement method that requires the introduction of a facility. This technique provides a method for producing a fermented food or beverage, including a saccharide oxidase action step for allowing a saccharide oxidase to act on a portion or the whole of a saccharide in a raw material, and an anaerobic fermentation step for performing anaerobic fermentation. This technique also provides an oxygen concentration reducing agent for anaerobic fermentation use which contains a saccharide oxidase. This technique further provides an anaerobic fermentation method which includes a saccharide oxidase action step for allowing a saccharide oxidase to act on a portion or the whole of a saccharide in a raw material.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/42 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-glucosidiques-1, 4, p. ex. cellulase
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
An object of the present invention is to find a new mutation effective for improving transglutaminase, and to provide a highly useful modified transglutaminase. Disclosed is a highly useful modified transglutaminase having an amino acid substitution that results in a reduction in temperature stability, an improvement in heat resistance, an improvement in oxidation resistance, an improvement in reactivity, or conversion into deamidase.
The purpose of the present invention is to provide a technique for producing a rice protein-containing liquid composition having improved smoothness. The rice protein-containing liquid composition, obtained by a method which is for producing a rice protein-containing liquid composition and comprises a step for treating a rice protein-containing liquid material with a protein deamidase, has improved smoothness.
The purpose of the present invention is to provide a method for producing a yeast extract having a high peptide ratio. This yeast extract production method includes a step for causing a protease and/or a glutaminase to act on yeast, said protease being selected from the group consisting of proteases derived from the genus Bacillus, proteases derived from the genus Geobacillus, and proteases derived from the genus Rhizopus, and makes it possible to produce a yeast extract having a high peptide ratio.
The present invention provides a liquid enzyme preparation of a protein deamidase having excellent activity stability. This liquid enzyme preparation that contains a protein deamidase and at least 30 w/v % of sorbitol and that has a pH of 5.5 or more can enhance the stability of protein deamidase activity.
C12N 9/96 - Stabilisation d'une enzyme par formation d'un adduct ou d'une compositionFormation de conjugaisons d'enzymes
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
The purpose of the present invention is to provide an agent for improving intestinal flora, the agent being capable of improving intestinal flora by increasing the number of bacteria belonging to the genus Bifidobacterium and/or the genus Lactobacillus in the intestines. In the present invention, an enzyme-containing substance derived from fungi belonging to the genus Penicillium increases the number of both bacteria belonging to the genus Bifidobacterium and bacteria belonging to the genus Lactobacillus in the intestines, and is capable of exhibiting the excellent effect of improving the intestinal flora.
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
A61P 1/16 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des troubles de la vésicule biliaire ou du foie, p. ex. protecteurs hépatiques, cholagogues, cholélitholytiques
The purpose of the present invention is to provide a processing technology that exhibits an excellent solubilization effect on a plant-based protein-containing liquid composition. This method for producing a processed plant-based protein-containing liquid composition comprises a step for processing a plant-based protein-containing liquid composition by using a protein deamidase and a protease. The processed plant-based protein-containing liquid composition obtained from said production method has increased solubility.
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
C12P 21/06 - Préparation de peptides ou de protéines préparés par hydrolyse d'une liaison peptidique, p. ex. hydrolysats
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
The purpose of the present invention is to provide a processing technique for increasing the binding property of a texturized plant protein ingredient in the production of a meat-like processed food product. The binding property of a texturized plant protein ingredient is increased in a meat-like processed food product obtained through a production method for a meat-like processed food product, the method including a step A for causing a protease to act on a texturized plant protein ingredient.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
78.
AROMA CHANGE METHOD AND TASTE ENHANCEMENT METHOD FOR VEGETABLE PROTEIN-CONTAINING COMPOSITION
The purpose of the present invention is to provide a processing technology that changes the aroma of a vegetable protein-containing composition and/or enhances the taste thereof. The aroma of the vegetable protein-containing composition can be changed and/or the taste thereof can be enhanced by treating the vegetable protein-containing composition with a protein deamidase.
The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
80.
POLYPEPTIDE, OXYGENASE, AND USE APPLICATIONS THEREOF
NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY (Japon)
KYOTO UNIVERSITY (Japon)
Inventeur(s)
Ishihara Satoru
Koikeda Satoshi
Kameda Tomoshi
Ikebe Kimiyoshi
Kurumida Yoichi
Ogawa Jun
Hara Ryotaro
Kishino Shigenobu
Takeuchi Michiki
Ando Akinori
Abrégé
The present invention addresses the problem of providing a modified oxygenase capable of epoxidating specifically only the position-ω3 in a highly unsaturated fatty acid. The present invention relates to: a polypeptide comprising an amino acid sequence having such a structure that one or more amino acid residues selected from the group consisting of F87K/I/H, A330V, P25L and T438M are substituted in the amino acid sequence represented by SEQ ID NO:2; and a polypeptide that is substantially the same as the aforementioned polypeptide.
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/08 - Oxydoréductases (1.), p. ex. luciférase agissant sur le peroxyde d'hydrogène comme accepteur (1.11)
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
The purpose of the present invention is to provide a method for producing a processed plant protein-containing composition, wherein the method exhibits a high decolorizing activity for plant protein-containing compositions and is able to suppress residual levels of hydrogen peroxide. The method for producing a processed plant protein-containing composition comprises a step for adding hydrogen peroxide to a plant protein-containing composition and a step for adding a hydrogen peroxide-degrading enzyme. This method exhibits a high decolorizing activity for plant protein-containing compositions and can suppress the residual level of hydrogen peroxide in the processed plant protein-containing composition.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
82.
ENZYMATIC AGENT FOR LESSENING SUGAR IN VEGETABLE FOOD OR BEVERAGE
Provided is a technique for lessening a sugar in a vegetable food or beverage. Provided is an enzymatic agent for lessening a sugar in a vegetable food or beverage, said enzymatic agent containing a cyclodextrin producing enzyme, and a vegetable food or beverage using the enzymatic agent for lessening a sugar. Also provided are: a manufacturing method of a vegetable food or beverage, said method including a step for applying a cyclodextrin-producing enzyme during a liquefaction process of a starting vegetable material; and a method for lessening a sugar in a vegetable food or beverage, said method including a step for treating a starting vegetable material with a cyclodextrin-producing enzyme.
C12N 9/24 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2)
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 33/20 - Diminution de la valeur nutritiveProduits diététiques avec valeur nutritive réduite
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12P 19/20 - Préparation de composés contenant des radicaux saccharide préparés par action d'une exo-1, 4 alpha-glucosidase, p. ex. dextrose
C13K 13/00 - Sucres non prévus ailleurs dans la présente classe
Disclosed is a protein glutaminase having improved thermotolerance. A protein glutaminase comprising a polypeptide indicated in any among (1) to (3) has improved thermotolerance. (1) A polypeptide comprising a SEQ ID NO: 1 or 2 amino acid sequence; (2) a polypeptide wherein one or more amino acid residues are substituted, added, inserted or lost in the amino acid sequence indicated by SEQ ID NO: 1 or 2 and exhibiting the same thermotolerance as the amino acid sequence indicated by SEQ ID NO: 1 or 2: and (3) a polypeptide having at least 76% sequence identity with the amino acid sequence indicated by SEQ ID NO: 1 or 2 and having similar thermotolerance to a polypeptide comprising the amino acid sequence indicated by SEQ ID NO: 1 or 2.
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
C12P 21/00 - Préparation de peptides ou de protéines
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
84.
ENZYME PREPARATION FOR IMPROVING SHAPE RETAINABILITY
Provided is a technique for improving the shape retainability of a vegetable ice cream. This technique provides an enzyme preparation for improving the shape retainability of a vegetable ice cream, said enzyme preparation containing one or more enzymes selected from the group consisting of a maltotriose-producing amylase, a lipase and a β-amylase, and a vegetable ice cream using the enzyme preparation for improving shape retainability. This technique also provides a method for producing a vegetable ice cream and a method for improving the shape retainability of a vegetable ice cream, said methods each including one or more steps selected from a maltotriose-producing amylase treatment step for treating a vegetable carbohydrate-containing material with a maltotriose-producing amylase, a lipase treatment step for treating a vegetable fat-containing material with a lipase, and a β-amylase treatment step for treating with a β-amylase.
A23G 9/36 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des micro-organismes ou des enzymesDesserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des agents paramédicaux ou diététiques, p. ex. des vitamines
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
C12N 9/20 - Scission des triglycérides, p. ex. au moyen de lipase
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
It is an object of the present invention to provide a browning agent for food product, which is capable of browning a food product in a step of heat-cooking the food product. According to the present invention, provided are: a browning agent for food product, comprising glycosidase, polyphenol oxidase or cellulase; a food product comprising the browning agent for food product; and a method for browning a food product, comprising adding glycosidase, polyphenol oxidase or cellulase to the food product, and then heating the food product.
This invention provides a method for producing allulose using an allulose-producing enzyme having high pH stability in a low-pH region. The method comprises a step of allowing a polypeptide consisting of the amino acid sequence shown in SEQ ID NO: 6 or a polypeptide consisting of a sequence having 90% or higher identity to the amino acid sequence shown in SEQ ID NO: 6 and capable of producing allulose to react with fructose under acidic conditions in which pH is less than 6.
The purpose of the present invention is to provide a processing technique with which it is possible to enhance the aroma of a plant protein food/beverage product ingredient and/or of a plant protein food/beverage product. By using a method for manufacturing a processed article of a plant protein food/beverage product ingredient and/or of a plant protein food/beverage product, the method including a step for treating a plant protein food/beverage product ingredient and/or a plant protein food/beverage product with a protein deamidation enzyme and a β-amylase, it is possible to enhance the raw-ingredient-derived aroma of the resultant processed article of the plant protein food/beverage product ingredient and/or of the plant protein food/beverage product.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
The present invention provides a liquid enzyme preparation of an enzyme having excellent activity stability. Stability of enzymatic activity is improved by accommodating a liquid enzyme preparation that includes an enzyme into a container the internal space of which has been replaced by an inert gas, or by adding, to a liquid enzyme preparation containing a protein deamidase, an additive selected from the group consisting of sugar alcohols, glycerin, ethanol, sulfites, lecithins, citrates, polyphosphates, tartrates, phytic acid, metaphosphoric acid, sodium chloride, tocotrienols, methionine, pectins, beet pigment, capsicum pigment, rosemary extract, tocopherols, tea extract, and butylated hydroxyanisole.
The purpose of the present invention is to provide a technique for producing vegetable-based cheese, with which it is possible to impart improved stretchability to a vegetable-based cheese. Improved stretchability is achieved in a vegetable-based cheese obtained through a method for producing a vegetable-based cheese that includes (a) a step for causing a protease to act on a material that contains a vegetable-based protein, (b) a step for deactivating the protease, and (c) a step for mixing in starch.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
The purpose of the present invention is to provide a processing technology for increasing the free glutamic acid content of a protein hydrolysate. A processed vegetable protein-containing composition that is obtained by a method for producing a processed vegetable protein-containing composition which comprises a step for treating a vegetable protein-containing composition with a proteolytic enzyme and a protein glutaminase has an increased free glutamic acid content.
The purpose of the present invention is to provide a processing technique for obtaining a vegetable-protein-containing liquid composition whose gritty texture is improved despite having a high vegetable protein material content of 6 wt% or greater. The food texture of a vegetable-protein-containing liquid composition having a vegetable protein material content of 6 wt% or greater can be improved by treating this vegetable-protein-containing liquid composition with a protein deamidase.
The purpose of the present invention is to provide a new processing technique capable of thickening a vegetable protein-containing composition. A vegetable protein-containing composition containing chia seed protein and/or hemp seed protein can be thickened by treating the composition with a protein deamidase.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
The purpose of the present invention is to provide a processing technique whereby the flavor of a coconut milk can be improved. According to this method of manufacturing a processed coconut milk including a step for treating a coconut milk with a protein deamidase, the flavor of the coconut milk can be improved.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
The purpose of the present invention is to provide a processing technique whereby the flavor of a chickpea milk can be improved. According to this method of manufacturing a processed chickpea milk including a step for treating a chickpea milk with a protein deamidase, the flavor of the chickpea milk can be improved.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
The purpose of the present invention is to provide a novel feature by which the strength of tofu can be increased with a method for producing tofu using an enzyme. Tofu obtained by a tofu production method that includes a crosslinking step in which laccase is acted on soy milk exhibits increased strength, and when the tofu production method thereof further includes a boiling step after the crosslinking step, the strength of the obtained tofu is dramatically improved.
The present invention addresses the problem of providing a new means capable of modifying a protein material. According to the present invention, a protein material can be modified in property by causing a peptidylprolyl isomerase, or a peptidylprolyl isomerase and a protein modification enzyme to act on the protein material.
C12P 21/06 - Préparation de peptides ou de protéines préparés par hydrolyse d'une liaison peptidique, p. ex. hydrolysats
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
The purpose of the present invention is to provide a processing technology for enhancing the crosslinkage effect of a protein. A processed protein obtained by a method of producing a processed protein, said method comprising a crosslinkage step for treating a protein with laccase and transglutaminase, has an enhanced crosslinkage effect.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
C12P 21/02 - Préparation de peptides ou de protéines comportant une séquence connue de plusieurs amino-acides, p. ex. glutathion
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
The present invention provides any of the following modified esterases (i) to (iii): (i) a modified esterase including an amino acid sequence in which at least one amino acid in a position selected from the group consisting of (1) to (24) in the amino acid sequence of SEQ ID NO: 1 or 3 is substituted with another amino acid, said group consisting of (1) V64, (2) S65, (3) A102, (4) A109, (5) L151, (6) I153, (7) Y173, (8) Y197, (9) L200, (10) I211, (11) F217, (12) S220, (13) D222, (14) D227, (15) L229, (16) L242, (17) A245, (18) V257, (19) L298, (20) T301, (21) V326, (22) S329, (23) A350, and (24) T371; (ii) the modified esterase of (i), wherein one or more amino acids are additionally substituted (excluding the amino acid position substituted in (i)), added, inserted, or deleted (excluding the amino acid position substituted in (i)) and the reactivity to (1R,3R)-Methyl 3-(2-chloro-3,3,3-trifluoroprop-1-en-1-yI)-2,2-dimethylcyclopropane-1-carboxylate is improved compared to the reactivity of an esterase comprising the amino acid sequence of SEQ ID NO: 1 or 3; and (iii) the modified esterase of (i), wherein an amino acid other than the amino acid substituted in (i) is additionally substituted with another amino acid, the modified esterase has at least 70% homology with the modified esterase of (i), and the reactivity to (1R,3R)-Methyl 3-(2-chloro-3,3,3-trifluoroprop-1-en-1-yI)-2,2-dimethylcyclopropane-1-carboxylate is improved compared to the reactivity of an esterase comprising the amino acid sequence of SEQ ID NO: 1 or 3.
Provided is an agent for masking an off-flavor of a plant-based protein ingredient, the masking agent containing phenylacetaldehyde and/or 4-hydroxyphenylacetaldehyde.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
The purpose of the present invention is to provide a protein glutaminase having improved oxidation stability. A protein glutaminase comprising a polypeptide comprising an amino acid sequence in which at least one substitution among (A) substitution of a valine residue or an alanine residue for the position 121 amino acid residue and (B) substitution of a cysteine residue or an aspartic acid residue for the position 142 amino acid residue has been introduced in an amino acid sequence shown in SEQ ID NO: 1 improves the oxidation stability over that of a polypeptide comprising the amino acid sequence shown in SEQ ID NO: 1.
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
C12P 21/02 - Préparation de peptides ou de protéines comportant une séquence connue de plusieurs amino-acides, p. ex. glutathion
