The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 14, 2007
Filed:
Nov. 28, 2005
Tomohiro Sakamoto, Kawasaki, JP;
Nami Nakamura, Kawasaki, JP;
Tomohiro Kodera, Kawasaki, JP;
Noriki Nio, Kawasaki, JP;
Noriaki Yamada, Kawasaki, JP;
Hidehiko Wakabayashi, Kawasaki, JP;
Tomohiro Sakamoto, Kawasaki, JP;
Nami Nakamura, Kawasaki, JP;
Tomohiro Kodera, Kawasaki, JP;
Noriki Nio, Kawasaki, JP;
Noriaki Yamada, Kawasaki, JP;
Hidehiko Wakabayashi, Kawasaki, JP;
Ajinomoto Co., Inc., Tokyo, JP;
Abstract
The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.