Company Filing History:
Years Active: 2011
Title: Masae Iiboshi: Innovator in Enzyme Thermostability
Introduction
Masae Iiboshi is a notable inventor based in Kyoto, Japan. He has made significant contributions to the field of biochemistry, particularly in the development of enzymes with enhanced properties. His work focuses on improving the thermostability of sucrose phosphorylase, which has important applications in various industries.
Latest Patents
Masae Iiboshi holds a patent for a "Method for improving the thermostability of sucrose phosphorylase (SP)." This invention involves modifying a natural sucrose phosphorylase to create an enzyme with improved thermostability. The modified SP contains specific amino acid residue changes at various positions in its motif sequences, which enhance its enzyme activity even after exposure to elevated temperatures. The enzyme retains at least 20% of its activity at 37°C after being heated at 55°C for 20 minutes, showcasing its robustness.
Career Highlights
Masae Iiboshi is associated with Ezaki Glico Co., Ltd., a company known for its innovative food products and contributions to the food industry. His work at the company has allowed him to focus on enzyme research and development, leading to advancements in food processing and preservation.
Collaborations
Masae Iiboshi has collaborated with notable colleagues, including Kazutoshi Fujii and Michiyo Yanase. These collaborations have fostered a productive research environment, enabling the exploration of new ideas and technologies in enzyme development.
Conclusion
Masae Iiboshi's contributions to the field of enzyme thermostability represent a significant advancement in biochemistry. His innovative approach to modifying sucrose phosphorylase has the potential to impact various industries positively.