Masahiko Nishiguchi

Title: Masahiko Nishiguchi: Innovator in Starch Liquefaction

Introduction

Masahiko Nishiguchi is a notable inventor based in Kitami, Japan. He has made significant contributions to the field of starch liquefaction, holding 2 patents that showcase his innovative approaches. His work has implications for various industries, particularly in food processing and biotechnology.

Latest Patents

Nishiguchi's latest patents focus on processes for liquefaction of starch. The first patent describes a method for obtaining a liquid starch solution suitable for saccharification into a maltose-containing product. This process involves suspending starch in water, adding a heat-resistant α-amylase and a carbonate, adjusting the pH to a range of 7.5 to 8.0, and thermally treating the starch milk while minimizing hydrolysis of starch molecules. The second patent outlines a similar process, but instead of a carbonate, it utilizes a buffer to achieve the desired pH and thermal treatment.

Career Highlights

Throughout his career, Nishiguchi 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 techniques in starch processing.

Collaborations

Nishiguchi has collaborated with notable colleagues, including Yoshiyuki Takasaki and Yoshimasa Takahara. These partnerships have contributed to the advancement of his research and the successful development of his patented processes.

Conclusion

Masahiko Nishiguchi's contributions to starch liquefaction highlight his role as an innovator in the field. His patents reflect a commitment to advancing technology in food processing, making a lasting impact on the industry.