Ezaki Glico Co., Ltd.

Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo

Nec Corporation

Nippon Gohsei Kagaku Kogyo Kabushiki Kaisha

Sanwa Kosan Kabushiki Kaisha

Ezaki Glico Kabushiki Kaisha

Shigetaka Okada

Takeshi Takaha

Kazutoshi Fujii

Michiyo Yanase

Hiroki Takata

Takashi Kuriki

Yoshinobu Terada

Hiroyasu Nakamura

Hiroshi Kamasaka

Sumio Kitahata

Takahisa Nishimura

Shigeharu Yoshikawa

Kenji Yoshikawa

Kazuya Yamamoto

Kaname Kusaka

Toshiyuki Sugimoto

Kaname Sugimoto

Tadayuki Imanaka

Masayasu Hasegawa

Shinichi Kitamura

Mariko Yoshioka

Toshikazu Takada

Nobuo Shiraishi

Jiro Shimada

Kenichi Kudo

Koji Odan

Nobuo Uotsu

Kentaro Miyake

You Honda

Kiyofumi Sakai

Nobutake Hamada

Kenji Too

Hiroshi Takii

Takashi Nakae

Takashi Kometani

Reiichiro Sakamoto

Toshiyuki Kimura

Taleshi Takaha

Hiroki; Takata

The present invention relates to dietary compositions and oral compositions having an anti-dental caries function. The present invention provides dietary compositions and oral compositions having an anti-dental caries function which contain a buffering agent having a pH buffering action in the oral cavity.

Compositions having anti-dental caries function

The present invention provides a biodegradable article formed from enzyme-synthesized amylose using phosphorylase, wherein the enzyme-synthesized amylose is composed of glucose monomers exclusively bonded by &#x3b1;-1,4-glucosidic likage and has a weight average molecular weight of not less than 100 kDa, preferable not less than 600 kDa. The enzyme-synthesized amylose employed in the present invention has a molecular weight distribution (Mw/Mn) of not more than 1.25 and can be chemically modified if desired. The biodegradable article of the present invention can be produced by (a) the enzyme-synthesized amylose and/or its modified one, or a combination of the amylose (a) and another polymer material (b).

Biodegradable articles obtained from enzymatically synthesized amylose

A first method for producing glucan comprises the step of allowing a reaction solution containing sucrose, a primer, inorganic phosphate or glucose-1-phosphate, sucrose phosphorylase, and glucan phosphorylase to react to produce glucans. The maximum value of the sucrose-phosphate ratio of the reaction solution from the start of the reaction to the end of the reaction is no more than about 17. A second method for producing glucan comprises the step of allowing a reaction solution containing sucrose, a primer, inorganic phosphate or glucose-1-phosphate, sucrose phosphorylase, and glucan phosphorylase to react to produce glucans. The reaction is conducted at a temperature of about 40 C to about 70 C.

Production method and preparation method of glucans

A method of producing a phenol derivative glycoside is provided. The method comprises the step of allowing a saccharide and a phenol derivative to react with each other in the presence of an enzyme to produce the phenol derivative glycoside. The enzyme is selected from the group consisting of neopullulanase, cyclomaltodextrinase, maltogenic &#x3b1;-amylase, and saccharifying amylase having cyclodextrin synthesizing capability.

Glycosyl transfer product

Phosphorylated saccharide of the present invention includes at least one phosphate group in its molecule, selected from the group consisting of glucan, mannan, dextran, agar, cyclodextrin, fucoidan, gellan gum, Locust bean gum, guar gum, tamarind gum, and xanthan gum.

Method and producing phosphorylated saccharides

Glucan with a degree of polymerization of 50 or more includes an inner branched cyclic structure portion and an outer branched structure portion, and methods for producing the same.

Glucan having cyclic structure and method for producing the same

An enzyme is altered by introducing an additional hydrophobic group to enhance the hydrophobic environment in the enzyme so as to interfere with entrance of a water molecule. In this connection, the site of introduction and kind of hydrophobic group to be introduced are selected on the basis of comprehensive analysis of amino acid sequence, three-dimensional structure, reaction mechanism or the like of the target enzyme. Using this method, an amino acid residue of neopullulanase derived from Bacillus stearothermophilus was replaced by another amino acid.

Method of altering enzymes and a novel neopullulanase

Phosphorylated saccharide and method for producing the same

The present invention provides glucans and derivatives thereof which are useful as raw materials in the starch processing industries, food and drink compositions, food additive compositions, and starch substitutes for biodegradable plastics, and processes for preparing the same. Particularly, it provides glucans and derivatives thereof having excellent properties such as higher solubility in water than conventional starches, lower viscosity and the glucans are not subject to retrogradation which is observed in conventional starches, and which are capable of preventing the retrogradation of starches.

Process for preparing glucans having a cyclic structure

Glucans having a cycle structure, and processes for preparing the same

A process for preparing an optically active .gamma.-halo-.beta.-hydroxybutyric acid ester in high yields which comprises subjecting a .gamma.-haloacetoacetic acid ester to the action of a microorganism selected from genus Saccharomyces under an anaerobic condition. When the .gamma.-haloacetoacetic acid ester is subjected to the action of the microorganism in the presence of a ketal, the yield and optical purity can be further increased.

Process for preparing an optically active

The present invention relates to a process for the production of branching enzyme, and a method for improving the qualities of food products therewith. According to the present invention, a large amount of branching enzyme with a high specific activity can be easily obtained, and employment of the branching enzyme in food processing remarkably improves the qualities of food products without changing the desirable inherent properties of their amylaceous constituent(s); thus, said food products retain their qualities over a long period of time, prolonging extremely their shelf lives.

Process for the production of branching enzyme, and a method for

The present invention relates to processes for producing syrups or syrup solids containing fructose-terminated oligosaccharides, characterized by subjecting a mixture containing liquefied starch and either fructose or sucrose to the action of immobilized cyclodextrin glucanotransferase E.C. 2.4.1.19.

Processes for producing syrups of syrup solids containing

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Nara, Japan

Shigetaka Okada