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    THERMOSTABLE L-RIBOSE ISOMERASE, PROCESS FOR PRODUCING THE SAME AND USE THEREOF
    2.
    发明公开
    THERMOSTABLE L-RIBOSE ISOMERASE, PROCESS FOR PRODUCING THE SAME AND USE THEREOF 有权
    热稳定剂L-RIBOSE-ISOMERASE，VERFAHREN ZU DEREN HERSTELLUNG UND ANWENDUNG DAVON

    公开(公告)号：EP2103625A1

    公开(公告)日：2009-09-23

    申请号：EP07739605.9

    申请日：2007-03-26

    申请人： National University Corporation Kagawa University ,  Rare Sugar Production Technical Research Laboratories, LLC ,  Fushimi Pharmaceutical Company, Limited ,  Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo ,  Matsutani Chemical Industry Co., Ltd.

    发明人： IZUMORI, Ken ,  MORIMOTO, Kenji ,  TAKATA, Goro ,  TOKUDA, Masaaki ,  TSUJISAKA, Yoshio ,  TAKESHITA, Kei ,  TSUSAKI, Keiji ,  OKUMA, Kazuhiro

    IPC分类号： C07K14/195 ,  C12N1/20 ,  C12N9/90 ,  C12P19/24

    CPC分类号： C12N9/90 ,  C12P19/24 ,  C12R1/01

    摘要： Object: To provide a thermostable L-ribose isomerase.
    Means for Resolution: The thermostable L-ribose isomerase with MW. 32,000 (by SDS-PAGE), optimal temperature of 45°C, optimal pH of pH 9. 0 (glycine-NaOH buffer), and stable physicochemical properties such as temperature stability up to 45°C during thermal treatment at pH 9.0 for 10 minutes, and with an action to isomerize L-ribose to generate L-ribulose or of inversely to isomerize L-ribulose to generate L-ribose. A conversion method between an aldose and a ketose comprising allowing the thermostable L-ribose isomerase as an enzyme derived from (1) Raoultella ornithinolytica strain MB426 (NITE BP-277) to interact with an aldose selected from L-ribose, D-lyxose, D-tallose, D-mannose, L-allose and L-gulose to isomerize the aldose to generate a ketose selected from the individually corresponding L-ribulose, D-xylulose, D-tagatose, D-fructose, L-psicose and L-sorbose or to interact with a ketose selected from L-ribulose, D-xylulose, D-tagatose, D-fructose, L-psicose and L-sorbose to isomerize the ketose to generate an aldose selected from the individually corresponding L-ribose, D-lyxose, D-tallose, D-mannose, L-allose and L-gulose.

    摘要翻译： 目的：提供热稳定的L-核糖异构酶。 解决方法：具有MW的热稳定的L-核糖异构酶。 32,000（通过SDS-PAGE），最适温度为45℃，pH为9.0（甘氨酸 - NaOH缓冲液）的最佳pH，以及稳定的物理化学性质，例如在pH 9.0的热处理期间高达45℃的温度稳定性为10 分钟，并且具有异构化L-核糖以产生L-核酮糖的作用或者与L-核酮糖异构化以产生L-核糖的作用。 醛糖和酮糖之间的转化方法，其包括使热稳定的L-核糖异构酶作为源自（1）鸟氨酸龙胆菌株MB426（NITE BP-277）的酶与选自L-核糖，D-赖索糖， D-山梨糖醇，D-甘露糖，L-丙氨酸和L-古洛糖醇，使醛糖异构化，产生选自单独对应的L-核酮糖，D-木酮糖，D-塔格糖，D-果糖，L-灵芝蛋白和L- 山梨糖或与选自L-核酮糖，D-木酮糖，D-塔格糖，D-果糖，L-灵敏糖和L-山梨糖的酮糖相互作用以使酮糖异构化以产生选自相应的L-核糖，D D-糖精，D-托洛糖，D-甘露糖，L-阿洛糖和L-古洛糖。

    SWEETENER CONTAINING D-PSICOSE AND FOODS AND DRINKS OBTAINED BY USING THE SAME
    10.
    发明公开
    SWEETENER CONTAINING D-PSICOSE AND FOODS AND DRINKS OBTAINED BY USING THE SAME 审中-公开
    甜味剂含有D-阿洛酮糖，以及食品和饮料使用相同的获得

    公开(公告)号：EP2090180A1

    公开(公告)日：2009-08-19

    申请号：EP07739604.2

    申请日：2007-03-26

    申请人： Matsutani Chemical Industry Co., Ltd. ,  National University Corporation Kagawa University

    发明人： FUJIHARA, Hideki ,  OKUMA, Kazuhiro ,  IIDA, Tetsuo ,  IZUMORI, Ken ,  TOKUDA, Masaaki ,  FUKADA, Kazuhiro

    IPC分类号： A23L1/236 ,  A23L1/22 ,  A23C9/13 ,  A23G4/00 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L2/60

    CPC分类号： A23C9/13 ,  A23G3/36 ,  A23G3/42 ,  A23G4/06 ,  A23G4/10 ,  A23L2/60 ,  A23L27/33 ,  A61K8/60 ,  A61K47/26 ,  A61Q11/00

    摘要： Providing a D-psicose-containing sweetener with the modification of the taste of D-psicose, comprising D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin.

    摘要翻译： 提供了一个含有D-阿洛酮糖甜味剂与D-阿洛酮糖的味道的修改，包括D-阿洛酮糖，糖醇和/或高强度甜味剂，优选为含有D-阿洛酮糖作为主要成分，特别是一种低热量的 甜味剂和/或增甜剂在口腔中给予清凉感，以及食品和通过使用含D-阿洛酮糖甜味剂与D-阿洛酮糖的味道的改性而得到的饮料，并用甜味给予等产品。 所述糖醇是选自山梨糖醇，甘露糖醇，乳糖醇，麦芽糖醇，木糖醇和赤藓糖醇中选择的一种或多种糖醇，而所述高强度甜味剂是一种或多种从阿斯巴选定的高强度甜味剂，丁磺氨K，甜蜜素， 糖精钠，三氯蔗糖（商品名），甜菊甜味剂，dulcin，索马甜，纽甜和莫内林。