Novel use of maltotriosyl transferase

A maltotriose and base transfer technology, applied in the direction of transferase, wort preparation, enzymes, etc., can solve the problems of losing starch properties, increasing reducing power, and application limitations

Active Publication Date: 2013-10-23
AMANO ENZYME INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to low molecular weight, there is a problem that the original properties of starch are lost.
Furthermore, in these methods, decomposition leads to an increase in reducing power, and when it is mixed with protein, amino acid, etc. and heated, starch coloration occurs due to reaction with these substances, so its use is limited (Patent Document 1)

Method used

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  • Novel use of maltotriosyl transferase
  • Novel use of maltotriosyl transferase
  • Novel use of maltotriosyl transferase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0124]

[0125] The activity of maltotriosyltransferase was determined as follows. That is, 0.5 mL of an enzyme solution was added to 2 mL of 10 mmol / L MES buffer (pH 6.5) containing 1% maltotetraose (manufactured by Hayashibara Biochemical Research Institute), and left to stand at 40° C. for 60 minutes. After standing, heat for 5 minutes in a boiling water bath, then cool under running water. The produced glucose was quantified by Glucose CII-Test Wako (manufactured by Wako Pure Chemical Industries, Ltd.). Under these conditions, the amount of enzyme that produces 1 μmol of glucose in 1 minute in 2.5 mL of the reaction solution was defined as 1 unit.

[0126]

[0127] The activity of maltotriosyltransferase was confirmed as follows together with the above . That is, 15 μL of 1.0 u / mL enzyme solution was added to 985 μL of 5 mmol / L acetate buffer (pH 6.0) containing 10.3 mmol / L maltotetraose (manufactured by Hayashibara Biochemical Research Institute), and left at 50°C f...

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Abstract

The purpose of the present invention is to provide a novel use of maltotriose transferase. Provided is a method for producing rice cakes or noodles, said method being characterized by comprising using a dough containing maltotriosyl transferase and carrying out a heat treatment step whereby starch in the dough is gelatinized. Also provided is a method or the like for producing an indigestible saccharide, said method being characterized by comprising carrying out a step for treating a saccharide with maltotriosyl transferase.

Description

technical field [0001] The present invention relates to a new application of maltotriosyl transferase (maltotriosyltransferase). More specifically, it relates to a method for producing pancakes, a method for producing noodles, a method for producing indigestible sugar, and a method for producing glycosides using maltotriosyltransferase. This application claims priority based on Japanese Patent Application No. 2011-023281 filed on February 4, 2011 and priority based on Japanese Patent Application No. 2011-162973 filed on July 26, 2011, through The entire contents of these patent applications are hereby incorporated by reference. Background technique [0002] As industrially utilized glycosyltransferases, there are known α-glucosidase (used in the preparation of isomaltooligosaccharides or Aspergillus niger oligosaccharides), β-fructofuranosidase (used in the preparation of oligosaccharides Fructose or used in the preparation of lactulose), β-galactosidase (used in the prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A61K39/395A61P35/02C12N9/10C12P19/18C12N15/09A23L7/10A23L7/104A23L7/109
CPCC12P19/18A23L1/105C12N9/1048C12P19/00C12P19/04A23L3/3571C12C5/004C12C7/042C12C12/00C12P19/44C12P19/58C12P19/60A21D8/042A23L7/104A23L7/107A23L7/109A61P1/02A61P1/10A61P35/02A61P43/00C12N9/10C12C5/00A21D13/40A21D13/047
Inventor 冈田正通山口庄太郎
Owner AMANO ENZYME INC
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