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31. 发明专利

JP2004298106A Method for separating d-amylose by crystallization method, and application thereof to mass-production 有权
标题翻译：通过结晶方法分离D-甲基的方法及其对大量生产的应用
公开(公告)号：JP2004298106A
公开(公告)日：2004-10-28
申请号：JP2003095828
申请日：2003-03-31
申请人： Kagawa Univ , 香川大学長
发明人： IKUMORI TAKESHI , TAKADA GORO , TOKUDA MASAAKI
IPC分类号： C12P19/02
摘要： PROBLEM TO BE SOLVED: To efficiently separate and collect D-amylose; and to provide a technically workable continuous production method concerning the production of the high-purity D-amylose.
SOLUTION: The method for separating and collecting the high-purity D-amylose comprises crystallizing the D-amylose by utilizing the property of slight solubility of the D-amylose in alcohol, and separating the crystal when collecting the D-amylose from an enzymic reaction product obtained by converting a part of a substrate convertible to the D-amylose to the D-amylose. The enzymic reaction product is obtained by passing a fed solution containing the substrate convertible to the D-amylose through a D-amylose-producing immobilized enzyme and/or a bioreactor using immobilized microorganisms. Various kinds of buffers, and the like, usually contained in the enzymic reaction product are not required to be removed when subjecting the reaction product to the action of the alcohol. The substrate convertible to the D-amylose is D-psicose, and the enzymic reaction product is a mixed solution of the D-psicose and the D-amylose. The mixed solution contains 35% D-psicose and 15% D-amylose.
COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：有效分离和收集D-直链淀粉; 并提供关于生产高纯度D-直链淀粉的技术上可行的连续生产方法。解决方案：用于分离和收集高纯度D-直链淀粉的方法包括通过利用D-直链淀粉在醇中的轻度溶解性的特性使D-直链淀粉结晶，并且当收集直链淀粉从D- 通过将可转换为D-直链淀粉的底物的一部分转化为D-直链淀粉而获得的酶反应产物。酶反应产物通过使用固定的微生物将含有可转化的底物的进料溶液通过产生D-直链淀粉的固定化酶和/或生物反应器送入D-直链淀粉而获得。通常在酶反应产物中含有的各种缓冲液等在使反应产物进行醇的作用时不需要除去。可转化为D-直链淀粉的底物是D-木糖，酶反应产物是D-木糖和D-直链淀粉的混合溶液。混合溶液含有35％的D-psicose和15％的D-直链淀粉。版权所有（C）2005，JPO＆NCIPI

32. 发明专利

JP2004269359A Egg white protein modified by maillard reaction using rare saccharide psicose and use thereof in food 有权
标题翻译： EGG白色蛋白质通过使用稀有食品的食品反应进行改性，并在食品中使用
公开(公告)号：JP2004269359A
公开(公告)日：2004-09-30
申请号：JP2003057740
申请日：2003-03-04
申请人： Kagawa Univ , 香川大学長
发明人： IKUMORI TAKESHI , TOKUDA MASAAKI , HAYAKAWA SHIGERU
IPC分类号： A23J3/04 , A23L29/20 , C07K2/00
摘要： PROBLEM TO BE SOLVED: To provide a protein/sugar conjugate which can impart the special function of the constituent rare saccharide psicose itself and can exhibit functions on food more improved than those conventionally known and to use it in food. SOLUTION: The Maillard reaction modified protein, desirably egg white protein, using rare saccharide psicose is provided. The modified protein has a high gel formation property enhanced by the Maiillard reaction using rare saccharide psicose. In one embodiment, this is a gel having a high transparency and a high breaking strength. In another embodiment, this is a modified protein having functions on food improved by the Maillard reaction using rare saccharide psicose and having the property of improving the ability of, especially, food to gel. COPYRIGHT: (C)2004,JPO&NCIPI
摘要翻译：待解决的问题：提供蛋白质/糖结合物，其能够赋予组分稀有的糖类物质本身的特殊功能，并且可以表现出比现有技术更好地改善食品的功能并将其用于食品中。
解决方案：提供美拉德反应改性蛋白，理想的蛋清蛋白，使用稀有的糖类食肉。改良的蛋白质具有通过使用稀有的糖类肌肉的Maiillard反应增强的高凝胶形成性质。在一个实施方案中，这是具有高透明度和高断裂强度的凝胶。在另一个实施方案中，这是一种通过美拉德反应使用稀有的糖类软糖改善的具有改善食品功能的改性蛋白质，并具有提高特别是食物凝胶的能力的性质。版权所有（C）2004，JPO＆NCIPI

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