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公开(公告)号：US07255888B2
公开(公告)日：2007-08-14
申请号：US11287235
申请日：2005-11-28
申请人： Tomohiro Sakamoto , Nami Nakamura , Tomohiro Kodera , Noriki Nio , Noriaki Yamada , Hidehiko Wakabayashi
发明人： Tomohiro Sakamoto , Nami Nakamura , Tomohiro Kodera , Noriki Nio , Noriaki Yamada , Hidehiko Wakabayashi
CPC分类号： C12N9/62 , A23J3/34 , C12N9/52 , C12N9/60 , C12Y304/11
摘要： The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.
摘要翻译： 本发明公开了一种生产具有改善的味道和/或风味的食品和/或饮料的方法，包括任选地在蛋白酶共存下使蛋白质材料上的微生物氨基肽酶反应，其中所述氨基肽酶具有以下性质：（a ）具有催化从肽和/或蛋白质的N末端特异性释放谷氨酸和天冬氨酸的反应的活性; （b）与最适pH下的活性相比，在pH6.0-9.0时具有50％以上的活性; （c）与未加热的酶的活性相比，在25-60℃，pH7.5加热30分钟后具有40％或更高的活性; （d）通过SDS-PAGE测量的分子量为约40-60kD，通过天然PAGE测量为约300-480kD; （e）氨基肽酶对Glu-Glu二肽的水解活性为5U / mg以上，优选为10U / mg以上。
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公开(公告)号：US20060068056A1
公开(公告)日：2006-03-30
申请号：US11287235
申请日：2005-11-28
申请人： Tomohiro Sakamoto , Nami Nakamura , Tomohiro Kodera , Noriki Nio , Noriaki Yamada , Hidehiko Wakabayashi
发明人： Tomohiro Sakamoto , Nami Nakamura , Tomohiro Kodera , Noriki Nio , Noriaki Yamada , Hidehiko Wakabayashi
CPC分类号： C12N9/62 , A23J3/34 , C12N9/52 , C12N9/60 , C12Y304/11
摘要： The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.
摘要翻译： 本发明公开了一种生产具有改善的味道和/或风味的食品和/或饮料的方法，包括任选地在蛋白酶共存下使蛋白质材料上的微生物氨基肽酶反应，其中所述氨基肽酶具有以下性质：（a ）具有催化从肽和/或蛋白质的N末端特异性释放谷氨酸和天冬氨酸的反应的活性; （b）与最适pH下的活性相比，在pH6.0-9.0时具有50％以上的活性; （c）与未加热的酶的活性相比，在25-60℃，pH7.5加热30分钟后具有40％或更高的活性; （d）通过SDS-PAGE测量的分子量为约40-60kD，通过天然PAGE测量为约300-480kD; （e）氨基肽酶对Glu-Glu二肽的水解活性为5U / mg以上，优选为10U / mg以上。
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公开(公告)号：US20090203604A1
公开(公告)日：2009-08-13
申请号：US12339790
申请日：2008-12-19
申请人： Tomohiro KODERA , Noriki Nio , Hitoshi Murakami
发明人： Tomohiro KODERA , Noriki Nio , Hitoshi Murakami
CPC分类号： A61K38/168 , A23J3/346 , A23J3/347 , A23L33/18 , A61K38/17
摘要： It is an objective of the present invention to provide a soothing agent and a food for treating fatigue whereby: physical strength can be quickly restored from exhaustion (a state with lowered spontaneous motility), such as after exercise or exhausting labor or upon awakening in the early morning; physical strength decline can be prevented; and physical strength can be maintained.In accordance with the present invention, a soothing agent and/or a revitalizing agent containing protein hydrolysates obtained by degrading substrate protein via germinated soybean cotyledon-derived thiol protease and/or microorganism-derived serine protease are provided.
摘要翻译： 本发明的目的是提供一种舒缓剂和用于治疗疲劳的食物，其中：能够迅速地恢复身体强度（例如在运动或排气劳动之后，或在唤醒中， 清晨; 体力下降可以预防; 并保持体力。 根据本发明，提供了通过由发芽大豆子叶来源的硫羟蛋白酶和/或微生物来源的丝氨酸蛋白酶降解底物蛋白而获得的含有蛋白质水解物的舒缓剂和/或活化剂。
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公开(公告)号：US20110034397A1
公开(公告)日：2011-02-10
申请号：US12856948
申请日：2010-08-16
申请人： Tomohiro Kodera , Noriki Nio , Norimasa Onishi , Yoshinori Mine
发明人： Tomohiro Kodera , Noriki Nio , Norimasa Onishi , Yoshinori Mine
CPC分类号： A61K38/05 , A23L33/10 , A23L33/18 , Y02A50/473 , Y02A50/481
摘要： Disclosed is an agent, γ-glutamylcysteine, which can effectively and safely stimulate the intestinal immune system. γ-Glutamylcysteine can be formulated in a pharmaceutical composition, a food, and/or a beverage, and used for the treatment or prevention of infectious diseases, diarrhea, polyps, tumors, enteritis or allergy.
摘要翻译： 公开了一种可有效安全地刺激肠道免疫系统的药物γ-谷氨酰半胱氨酸。 γ-谷氨酰半胱氨酸可以配制在药物组合物，食品和/或饮料中，并用于治疗或预防感染性疾病，腹泻，息肉，肿瘤，肠炎或变态反应。
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公开(公告)号：US20080009440A1
公开(公告)日：2008-01-10
申请号：US10589073
申请日：2005-02-07
申请人： Tomohiro Kodera , Noriki Nio , Hitoshi Murakami
发明人： Tomohiro Kodera , Noriki Nio , Hitoshi Murakami
CPC分类号： A61K38/168 , A23J3/346 , A23J3/347 , A23L33/18 , A61K38/17
摘要： It is an objective of the present invention to provide a soothing agent and a food for treating fatigue whereby: physical strength can be quickly restored from exhaustion (a state with lowered spontaneous motility), such as after exercise or exhausting labor or upon awakening in the early morning; physical strength decline can be prevented; and physical strength can be maintained.In accordance with the present invention, a soothing agent and/or a revitalizing agent containing protein hydrolysates obtained by degrading substrate protein via germinated soybean cotyledon-derived thiol protease and/or microorganism-derived serine protease are provided.
摘要翻译： 本发明的目的是提供一种舒缓剂和用于治疗疲劳的食物，其中：能够迅速地恢复身体强度（例如在运动或排气劳动之后，或在唤醒中， 清晨; 体力下降可以预防; 并保持体力。 根据本发明，提供了通过由发芽大豆子叶来源的硫羟蛋白酶和/或微生物来源的丝氨酸蛋白酶降解底物蛋白而获得的含有蛋白质水解物的舒缓剂和/或活化剂。
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公开(公告)号：US06455273B1
公开(公告)日：2002-09-24
申请号：US09805248
申请日：2001-03-14
申请人： Tomohiro Kodera , Minao Asano , Tetsuay Miwa , Noriki Nio
发明人： Tomohiro Kodera , Minao Asano , Tetsuay Miwa , Noriki Nio
IPC分类号： C12P2106
CPC分类号： C12Y304/24037 , A23J3/341 , A23J3/342 , A23J3/344 , A23J3/346 , A23K10/14 , A23K20/147 , A23L27/21 , A23L33/175 , C12P21/06
摘要： A method for producing a protein hydrolysate with low bitterness by contacting a protein with a protease having a low specificity to cleave a site of a hydrophobic amino acid residue in the protein.
摘要翻译： 通过使蛋白质与具有低特异性的蛋白酶接触来制造具有低苦味的蛋白质水解物的方法，以切割蛋白质中的疏水性氨基酸残基的位点。
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7.发明授权公开(公告)号：US08114450B2
公开(公告)日：2012-02-14
申请号：US11542127
申请日：2006-10-04
IPC分类号： A23L1/10
CPC分类号： A21D8/042 , A23L29/06 , A23L29/212
摘要： A method of improving the quality of a starch-containing food and a method of suppressing the retrogradation of a starch-containing food by adding an enzyme having a glycosyl transfer activity, whereby an α-1,4 bond is converted into an α-1,6 bond, to the starch-containing food; and a quality improving agent for a starch-containing food which contains the enzyme.
摘要翻译： 通过添加具有糖基转移活性的酶，提高含淀粉食品的质量的方法和抑制含淀粉食品的回收的方法，由此将α-1,4键转化成α-1 6键，含淀粉食品; 以及含有该酶的含淀粉食品的质量改良剂。
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8.发明申请公开(公告)号：US20070110847A1
公开(公告)日：2007-05-17
申请号：US11542127
申请日：2006-10-04
IPC分类号： A23L1/10
CPC分类号： A21D8/042 , A23L29/06 , A23L29/212
摘要： A method of improving the quality of a starch-containing food and a method of suppressing the retrogradation of a starch-containing food by adding an enzyme having a glycosyl transfer activity, whereby an α-1,4 bond is converted into an α-1,6 bond, to the starch-containing food; and a quality improving agent for a starch-containing food which contains the enzyme.
摘要翻译： 一种提高含淀粉食品质量的方法，通过添加具有糖基转移活性的酶抑制含淀粉食品的退化的方法，由此将α-1,4键转化为α-1 6键，含淀粉食品; 以及含有该酶的含淀粉食品的质量改良剂。
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9.发明授权DNA molecule encoding new aminopeptidase, and method of producing the aminopeptidase 失效编码新氨基肽酶的DNA分子，以及氨基肽酶的制备方法公开(公告)号：US06303359B1
公开(公告)日：2001-10-16
申请号：US09525046
申请日：2000-03-14
申请人： Daiki Ninomiya , Tetsuya Miwa , Minao Asano , Nami Nakamura , Noriki Nio
发明人： Daiki Ninomiya , Tetsuya Miwa , Minao Asano , Nami Nakamura , Noriki Nio
IPC分类号： C12N948
CPC分类号： C12N9/48
摘要： Disclosed are cDNA encoding a new aminopeptidase derived from germinated soybeans, a recombinant expression vector containing the DNA, a transformant obtained by the transformation with the expression vector, and a method of producing an aminopeptidase by culturing the transformed product. According to the present invention, a cDNA can be obtained encoding the amino acid sequence of aminopeptidase GX suitable for producing a highly hydrolized product from a starting material containing a protein and peptide having a high acidic amino acid content. Using the cDNA, a recombinant aminopeptidase can be mass-produced with E. coli or the like. By using the cDNA, it is also possible to produce aminopeptidase GX by using a host other than E. coli. In addition, hydrohized products having high glutamic acid content and aspartic acid content and also excellent seasoning properties can be obtained from soybean protein by combining GX thus produced with protease D3 and leucine aminopeptidase DLAP.
摘要翻译： 公开了编码来自发芽大豆的新氨基肽酶的cDNA，含有DNA的重组表达载体，通过用表达载体转化获得的转化体，以及通过培养转化产物来生产氨基肽酶的方法。根据本发明， 可以获得编码氨肽酶GX的氨基酸序列的cDNA，该氨基酸序列适于从含有高酸性氨基酸含量的蛋白质和肽的原料制备高度水解的产物。 使用该cDNA，重组氨基肽酶可以用大肠杆菌等大量生产。 通过使用cDNA，也可以通过使用除大肠杆菌以外的宿主产生氨基肽酶GX。 此外，通过将由此产生的GX与蛋白酶D3和亮氨酸氨基肽酶DLAP组合，可以从大豆蛋白获得具有高谷氨酸含量和天冬氨酸含量以及天冬氨酸含量高的水解产物。
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公开(公告)号：US20100203314A1
公开(公告)日：2010-08-12
申请号：US12766005
申请日：2010-04-23
申请人： Mitsuo Ueda , Keiichi Yokoyama , Noriki Nio
发明人： Mitsuo Ueda , Keiichi Yokoyama , Noriki Nio
CPC分类号： D06M16/003 , D06M15/15 , Y10T428/249921 , Y10T428/2933
摘要： A processed fiber product having excellent strength, water-absorbability and washing durability can be produced by attaching a partially hydrolyzed product of a wheat protein to a fiber and then allowing a transglutaminase to act on the fiber.
摘要翻译： 通过将小麦蛋白质的部分水解产物附着在纤维上，然后使转谷氨酰胺酶作用在纤维上，可以制备具有优异的强度，吸水性和洗涤耐久性的加工纤维产品。
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