Ajinomoto Co., Ltd.

Minao Asano

Noriki Nio

Tetsuya Miwa

Misako Kawai

Tomohiro Kodera

Nami Nakamura

Daiki Ninomiya

Masayuki Hotta

Yasuko Ishizaki

Tetsuay Miwa

Sumie Satoh

There is provided an oil-in-water type emulsion food comprising a gelatin, in which the gelatin contains 13% by weight or less of a gelatin fraction having a molecular weight of 20,000 or less. The emulsion food exhibits a marked improvement in cold resistance such as refrigeration resistance, freeze resistance or the like. A fish gelatin is preferred as this gelatin.

Oil-in-water type emulsion food

A method for producing a protein hydrolysate with low bitterness by contacting a protein with a protease having a low specificity to cleave a site of a hydrophobic amino acid residue in the protein.

Method for producing a protein hydrolysate with low bitterness

DNA molecule encoding new aminopeptidase, and method of producing the aminopeptidase

An aminopeptidase is provided which efficiently decomposes a low-molecular-weight peptide containing glutamic acid or aspartic acid in its sequence. A method of hydrolyzing a peptide or protein by use of the aminopeptidase is also provided. Aminopeptidase GX is derived from germinated soybean cotyledons and releases glutamic acid or aspartic acid from a peptide or protein containing glutamic acid or aspartic acid at the N-terminal end and is used to hydrolyse peptides or proteins.

Aminopeptidase GX, and a method of hydrolyzing a protein with the same

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Kawasaki, Japan

Minao Asano