Suok Su Kim

Title: Innovations by Suok Su Kim in Allulose Production

Introduction

Suok Su Kim, an accomplished inventor based in Yongin-si, South Korea, has significantly contributed to the field of enzymatic processes for sugar production. With two patents to his name, Kim’s work primarily focuses on improving the efficiency of allulose production through innovative enzyme variants.

Latest Patents

Kim's latest patents include the "Allulose epimerase variant, method of producing the same," and the "method of producing allulose using the same." These inventions introduce a novel allulose epimerase variant where the glycine (Gly) residue at position 216 of the amino acid sequence is substituted with serine (Ser). This innovative variant exhibits a higher conversion activity of fructose to allulose compared to the wild-type enzyme. Notably, it demonstrates exceptional thermal stability under high temperatures of 60°C or higher, facilitating industrial applications for mass production while preventing contamination, shortening production time, and reducing costs.

Career Highlights

Suok Su Kim is associated with Daesang Corporation, where he leverages his expertise in biotechnology to drive advancements in food science. His innovative endeavors have positioned him as a notable figure in the field of enzymology and sugar production alternatives.

Collaborations

Throughout his career, Kim has collaborated with esteemed colleagues, including Hyung Seop Youn and Eun Seok Choi. These collaborative efforts have fostered a productive environment for research and development, leading to innovative solutions in the industry.

Conclusion

Suok Su Kim's contributions to the field of allulose production through his patented inventions highlight the importance of innovation in food technology. His work not only enhances production efficiency but also promotes sustainable practices in food processing, paving the way for more effective solutions in the industry.