Taku Nakano

Title: Taku Nakano: Innovator in Polyamine and Lactalbumin Composition

Introduction

Taku Nakano is a prominent inventor based in Sayama, Japan. He has made significant contributions to the field of food science and biotechnology, particularly in the manufacturing of polyamine compositions and high alpha-lactalbumin content compositions. With a total of 2 patents, Nakano's work has the potential to impact various industries, including food and medical materials.

Latest Patents

One of Nakano's latest patents is a method of manufacturing polyamine composition. This innovative process involves digesting yeast somatic components with nuclease or hydrolyzing them with alkali, allowing for the efficient recovery of polyamine at a high recovery rate. Another notable patent is the process for manufacturing a composition with a high alpha-lactalbumin content. This process includes adjusting the pH of cheese whey, acid casein whey, or rennet casein whey, followed by contacting the whey with an ion exchanger. The result is a highly concentrated composition that can be produced at low cost and in a simple manner on an industrial scale.

Career Highlights

Taku Nakano is associated with Snow Brand Milk Products Co., Ltd., where he applies his expertise in food technology. His innovative approaches have led to advancements in the production of valuable food ingredients, enhancing the quality and efficiency of food manufacturing processes.

Collaborations

Nakano has collaborated with notable colleagues such as Masaharu Shimatani and Yoshihiro Tanimoto. Their combined efforts in research and development have contributed to the success of their projects and the advancement of food science.

Conclusion

Taku Nakano's contributions to the field of food technology through his patents and collaborations highlight his role as an influential inventor. His work not only enhances food production processes but also opens new avenues for the use of food materials in medical applications.