Atsuhi Mori

Title: Atsuhi Mori: Innovator in Starch Liquefaction

Introduction

Atsuhi Mori is a notable inventor based in Kitami, Japan. He has made significant contributions to the field of starch processing, particularly through his innovative patent related to the liquefaction of starch. His work has implications for various industries, including food production and biotechnology.

Latest Patents

Atsuhi Mori holds a patent for a process that enables the liquefaction of starch. This process involves suspending starch in water, adding a heat-resistant alpha-amylase and a buffer, and adjusting the mixture to a pH value between 7.5 and 8.0. The resultant starch milk is thermally treated while minimizing the hydrolysis of starch molecules. This innovation results in a liquid starch solution that is suitable for saccharification into a maltose-containing product.

Career Highlights

Throughout his career, Atsuhi Mori has worked with prominent organizations such as the Agency of Industrial Science and Technology and the Ministry of International Trade and Industry. His experience in these institutions has allowed him to develop and refine his innovative processes.

Collaborations

Atsuhi Mori has collaborated with notable colleagues, including Yoshiyuki Takasaki and Yoshimasa Takahara. These partnerships have contributed to the advancement of his research and the successful implementation of his inventions.

Conclusion

Atsuhi Mori's contributions to the field of starch liquefaction demonstrate his innovative spirit and dedication to advancing technology. His patent reflects a significant step forward in the processing of starch, with potential benefits for various industries.