Ajinomoto Co., Ltd.

Rikiya Ishida

Shoji Sakaguchi

Yoshiyuki Kumazawa

Hiroyuki Nakagoshi

Mika Uda

Tomoko Ootsuka

Tomoko Kaneko

The present invention provides an enzyme preparation containing, as the active ingredient, an acidic or alkaline substance capable of shifting the pH value of the preparation toward a pH range wherein the expression of activity of a transglutaminase is inhibited when the transglutaminase is dissolved in the presence of collagen in a solution. The present invention also provides a process for producing a food by using the aforementioned enzyme preparation.

Enzyme preparation and process for producing food using the same

The invention provides a method for measuring the protease activity of a transglutaminase-containing product comprising: mixing an aqueous solution (sample solution) of a transglutaminase-containing product and an aqueous solution of dimethylcasein in a prescribed ratio of transglutaminase activity to quantity of dimethylcasein, allowing the mixture to stand under prescribed conditions to cause a degradation reaction by protease to progress, adding an acid, filtering, and measuring the concentration of the protein in the filtrate. The invention is particularly useful for transglutaminase formulation for binding application and transglutaminase formulation for Surimi product.

Method for measuring protease activity of transglutaminase and transglutaminase composition

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Kawasaki, Japan

Rikiya Ishida