Amano Pharmaceutical Co., Ltd.

Noriaki Tanaka

Sawao Murao

Kuniyoshi Matsunaga

Akira Kosaka

Kenichi Hirano

Yoshiyuki Takasaki

Kimihiko Sato

Kenichi Takami

Kuniharu Nakai

A dough composition containing not less than 15 units of a raw starch decomposing enzyme per kilogram of a raw material to be baked, which may further contain glucose oxidase and/or hemicellulase. The characteristics of the dough composition are improved to provide baked products which have improved softness and are slow in getting hard.

Dough composition and preparation thereof

A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.

Bread quality-improving composition and bread producing process using

A novel enzyme of bilirubin oxidase and a conventional enzyme of laccase are found to oxidize bilirubin to biliverdin without formation of hydrogen peroxide, thereby permitting the content of conjugated bilirubin in biological fluid to be quantitatively determined by reacting therewith the bilirubin oxidase of a microorganism of genus Myrothecium origin, and also permitting the content of total bilirubin in biological fluid to be quantitatively determined by reacting therewith such a bilirubin oxidase or laccase in the presence of a specific additive compound.

Method for the quantitative determination of physiological components in

A novel enzyme of bilirubin oxidase produced by a genus Myrothecium or genus Coprinus origin microorganism and a conventional enzyme of laccase are found, in the presence of a specific additive compound, e.g. a surface active agent, aromatic carboxylic acid, sulfa drug or protease, to oxidize both conjugated and unconjugated bilirubin in biological fluid to biliverdin without formation of hydrogen peroxide, such that in the case of conventional enzymatic methods of the quantitative determination of glucose, cholesterol, neutral fats, free fatty acids, phospholipids or uric acid all existing together with bilirubin in biological fluid, the usual interference with such determination, as otherwise caused by bilirubin coexisting in such fluid, can be prevented by adding such a bilirubin oxidase or laccase together with such a specific additive compound to the determinative reaction system.

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Aichi, Japan

Noriaki Tanaka