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公开(公告)号：US20240306668A1
公开(公告)日：2024-09-19
申请号：US18264853
申请日：2022-02-10
申请人： AMANO ENZYME INC.
发明人： Kiyota SAKAI
IPC分类号： A23J3/16 , A23J3/18 , A23J3/22 , A23L5/43 , A23L29/231 , A23L29/262
CPC分类号： A23J3/16 , A23J3/18 , A23J3/227 , A23L5/43 , A23L29/231 , A23L29/262
摘要： 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.
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2.发明公开公开(公告)号：US20240301463A1
公开(公告)日：2024-09-12
申请号：US17906217
申请日：2021-03-12
申请人： Amano Enzyme Inc.
发明人： Kazunori YOSHIDA , Yukihide SATO , Tomoshi KAMEDA , Jinzen IKEBE
CPC分类号： C12P41/004 , C12N9/20 , C12N15/70 , C12P7/22
摘要： 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.
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公开(公告)号：US20240138431A1
公开(公告)日：2024-05-02
申请号：US18547980
申请日：2022-02-25
发明人： Keita OKUDA
CPC分类号： A23C20/025 , A23J3/14 , A23J3/346
摘要： 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.
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公开(公告)号：US20240114915A1
公开(公告)日：2024-04-11
申请号：US18275792
申请日：2022-02-04
发明人： Keita OKUDA , Miho NAGAYA
IPC分类号： A23C19/032
CPC分类号： A23C19/0328
摘要： 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.
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公开(公告)号：US20240084278A1
公开(公告)日：2024-03-14
申请号：US18503526
申请日：2023-11-07
申请人： AMANO ENZYME INC.
发明人： Yukiko Hoshi , Masamichi Okada , Akio Horii , Masayuki Hojo
CPC分类号： C12N9/2471 , C07H3/06 , C12N5/10 , C12N15/09 , C12P19/00 , C12P19/14 , C12Y302/01023
摘要： 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.
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公开(公告)号：US20240057625A1
公开(公告)日：2024-02-22
申请号：US18278896
申请日：2022-02-25
申请人： AMANO ENZYME INC.
发明人： Masahiro KAMON , Shusaku TADA , Dai HASHIMURA , Kan YAMASHIRO , Takuma HAYASHI
CPC分类号： A23C9/1213 , C12N9/0006 , C12Y101/00 , C12N9/2445 , C12Y302/01021 , A23C9/123 , A23C11/106 , A23C11/10 , A23C9/1275
摘要： 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.
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公开(公告)号：US20240049746A1
公开(公告)日：2024-02-15
申请号：US18259265
申请日：2021-12-23
发明人： Supaporn NAKNUKOOL , Hiroki FUJIOKA
摘要： 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.
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公开(公告)号：US20240008515A1
公开(公告)日：2024-01-11
申请号：US18254697
申请日：2021-11-25
申请人： AMANO ENZYME INC.
发明人： Kiyota SAKAI
CPC分类号： A23L29/20 , A23L15/25 , C12N9/80 , C12Y305/01044
摘要： 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.
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公开(公告)号：US11859222B2
公开(公告)日：2024-01-02
申请号：US17961625
申请日：2022-10-07
申请人： AMANO ENZYME INC.
发明人： Yukiko Hoshi , Masamichi Okada , Akio Horii , Masayuki Hojo
CPC分类号： C12N9/2471 , C07H3/06 , C12N5/10 , C12N15/09 , C12P19/00 , C12P19/14 , C12Y302/01023
摘要： 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.
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公开(公告)号：US20230416718A1
公开(公告)日：2023-12-28
申请号：US18037934
申请日：2021-11-19
申请人： AMANO ENZYME INC.
发明人： Tomohiro Matsuoka , Hiroyuki Yachi , Daiki Senda , Kensuke Yuki
CPC分类号： C12N9/80 , C12Y305/01044 , C12P21/00 , A23J3/34
摘要： 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.
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