This inventor holds 1 USPTO granted patent. Top assignee: Kewpie Kabushiki Kaisha. Active years: 1985.
Company Filing History:
Years Active: 1985
Title: Masami Terazono: Innovator in Lysozyme Crystallization
Introduction
Masami Terazono is a notable inventor based in Goka, Japan. He has made significant contributions to the field of biochemistry, particularly in the crystallization of egg white lysozyme. His innovative approach has implications for various applications in food science and biotechnology.
Latest Patents
Masami Terazono holds a patent for a process that enhances the crystallization of egg white lysozyme. The patent, titled "Process for crystallizing egg white lysozyme," describes a method where a seed crystal is added to a salt solution containing egg white lysozyme. This solution is maintained at a temperature between 10°C and 28°C for a specific duration before being cooled. This process allows for the efficient crystallization of lysozyme, resulting in an agglomerate of needle-like crystals. The resulting crystalline lysozyme can be filtered in a remarkably short time, within just a few minutes.
Career Highlights
Masami Terazono is associated with Kewpie Corporation, where he has been able to apply his expertise in biochemistry. His work has not only advanced the understanding of lysozyme crystallization but has also contributed to the development of new methods in food processing and preservation.
Collaborations
Throughout his career, Terazono has collaborated with esteemed colleagues, including Kazuya Yoshida and Sakae Miyauchi. These collaborations have fostered a productive environment for innovation and research in their respective fields.
Conclusion
Masami Terazono's contributions to the crystallization of egg white lysozyme exemplify the impact of innovative thinking in science. His patent and work at Kewpie Corporation highlight the importance of collaboration and creativity in advancing biochemistry.