Food or edible material: processes – compositions – and products – Fermentation processes
Reexamination Certificate
2007-08-14
2007-08-14
Bragdon, Kathleen Kerr (Department: 1656)
Food or edible material: processes, compositions, and products
Fermentation processes
C426S042000, C426S052000, C435S225000, C435S252300, C435S320100, C536S023200
Reexamination Certificate
active
11287235
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.
REFERENCES:
patent: 6303359 (2001-10-01), Ninomiya et al.
patent: 6800467 (2004-10-01), Blinkovsky et al.
patent: 6902887 (2005-06-01), Berka et al.
patent: 1276012 (2000-12-01), None
patent: WO9851804 (1998-11-01), None
Kodera Tomohiro
Nakamura Nami
Nio Noriki
Sakamoto Tomohiro
Wakabayashi Hidehiko
Ajinomoto Co. Inc.
Bragdon Kathleen Kerr
Moore William W.
LandOfFree
Method of improving taste and/or flavour of foods and beverages does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of improving taste and/or flavour of foods and beverages, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of improving taste and/or flavour of foods and beverages will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3888336