Company Filing History:
Years Active: 1993
Title: Takashi Nanmori: Innovator in Thermostable Amylase Technology
Introduction
Takashi Nanmori is a notable inventor based in Neyagawa, Japan. He has made significant contributions to the field of biotechnology, particularly in the development of thermostable amylases. His work has implications for various industries, including food processing and bioengineering.
Latest Patents
Nanmori holds a patent for a thermostable amylase that exhibits unique properties. This enzyme acts on raw starch to produce mainly maltose and maltotriose. It has an optimum pH of about 6.0 and maintains at least 95% residual activity after incubation at a pH of 5 to 8 for one hour at 22°C. The optimum temperature for this enzyme is 70°C, and it demonstrates remarkable thermostability, remaining active even after incubation at 60°C or 70°C for 15 minutes. After one hour at 70°C, the residual activity is at least 90%. The molecular weight of the enzyme is approximately 52,000 ± 5,000, as determined by gel filtration. The production process involves using Bacillus stearothermophilus to create maltooligosaccharides, primarily maltose and maltotriose, by hydrolyzing raw starch.
Career Highlights
Nanmori is currently employed at Showa Denka K.K., where he continues to innovate in the field of enzyme technology. His work has been instrumental in advancing the understanding and application of thermostable enzymes in various industrial processes.
Collaborations
One of his notable coworkers is Ryu Shinke, with whom he has likely collaborated on various projects related to enzyme research and development.
Conclusion
Takashi Nanmori's contributions to the field of thermostable amylases highlight his innovative spirit and dedication to advancing biotechnology. His patented work not only showcases his expertise but also has the potential to impact multiple industries positively.