Ajinomoto Co., Ltd.

Hideki Okamura

Hidetsugu Nakazawa

Mitsuyoshi Seki

Jiro Kataoka

Tadashi Yoshimoto

Miyoko Nawata

Michinobu Nakamura

The present invention relates to a method which can prevent browning of hydrolyzed protein obtained by enzymatic hydrolysis of vegetable protein material. A vegetable protein material containing saccharides is mixed with the fungal culture and is subjected to enzymatic hydrolysis in a liquid reaction system. The reaction is conducted first at a temperature ranging from 15&#xb0; C. to 39&#xb0; C. with aeration and agitation, and then, after stopping the aeration, the reaction is conducted and completed at a temperature ranging from 40&#xb0; C. to 60&#xb0; C.

Process for producing protein hydrolyzate

Dipeptidyl peptidase IV obtainable from a microorganism of the species Xanthomonas maltophilia is described, which hydrolyzes specifically a peptide and derivatives thereof having proline at the second position from the amino terminus to release a dipeptide having proline at the carboxyl terminus. Also, the process for producing the dipeptidyl peptidase IV is described.

Dipeptidyl peptidase IV from Xanthomonas maltophilia and process for

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Kawasaki, Japan

Hideki Okamura