Invention Patent
- Patent Title: ENZYME FOR PRODUCING LACHRYMATORY FACTOR OF ONION
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Application No.: JP12164197Application Date: 1997-04-23
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Publication No.: JPH10295373APublication Date: 1998-11-10
- Inventor: SAWADA HIROSHI , IMAI SHINSUKE , ASATAKE MUNEAKI , HIRAO KO
- Applicant: HOUSE FOODS CORP
- Assignee: HOUSE FOODS CORP
- Current Assignee: HOUSE FOODS CORP
- Priority: JP12164197 1997-04-23
- Main IPC: A23L19/00
- IPC: A23L19/00 ; A23L27/16 ; C12N9/90 ; C12P11/00 ; A23L1/212 ; A23L1/224
Abstract:
PROBLEM TO BE SOLVED: To obtain a new enzyme for producing a lachrymatory factor capable of being produced by a simple operation, useful for improvement, etc., of flavor of an onion (a processed material) by allowing the enzyme to produce the lachrymatory factor from PeCS(' present in the onion, etc., in the coexistence of enzyme alliinase. SOLUTION: This enzyme for producing a lachrymatory factor can produce the lachrymatory factor from PeCS0 present in an onion, etc., in the coexistence of an enzyme alliinase, and has the following physicochemical properties: activity: producing the lachrymatory factor from PeCSO of a sulfur-containing compound present in the onion, etc., in the coexistence of the enzyme alliinase; substrate specificity: acting on a precursor formed from the PeCSO present in the onion, etc.; optimum pH: 5.9-6.0; optimum temperature: 15-25 deg.C; pH stability: stable at pH 5.0-9.0 in incubation at 15-25 deg.C for 10-30 min; temperature stability: stable at
Public/Granted literature
- JP3330305B2 Public/Granted day:2002-09-30
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