Abstract: Enantiomers may be analyzed by: (1) reacting a mixture of a first compound and a second compound that are a pair of enantiomers with an axially chiral compound that is one of a pair of axially chiral isomers, to generate a derivative mixture containing a first derivative obtained by a reaction of the first compound with the axially chiral compound and a second derivative obtained by a reaction of the second compound with the axially chiral compound; (2) separating the first derivative and the second derivative in the derivative mixture; and (3) detecting the separated first derivative and second derivative by mass spectrometry.
Abstract: A seasoning composition, which includes (A) sodium chloride, (B) potassium chloride, (C) at least two nucleotides, and (D) glutamic acid or salt thereof. The seasoning composition is characterized as having a weight ratio of the at least two nucleotides to the glutamic acid or salt thereof, (C):(D), of from 1:1 to 5:1, and a weight ratio of potassium chloride to the glutamic acid or salt thereof, (B):(D), of from 10:1 to 250:1. Also disclosed are comestibles containing the seasoning composition, and methods of enhancing an initial salty taste of comestibles with the seasoning composition.
Abstract: Methods including performing (I) a step of adding an acid to a water dispersion of a pea ground product and collecting the precipitate, and (II) a step of conducting an enzyme reaction by adding protein deamidase, in this order or reverse order, are useful for improving the solubility of a modified pea protein.
December 28, 2021
April 21, 2022
AJINOMOTO CO., INC., AMANO ENZYME INC.
Abstract: Methods including (1) a step of obtaining a water dispersion of a pea ground product by dry pulverizing the pea and mixing same with water, or wet pulverizing the pea in water, (2) a step of obtaining an enzymatic reaction mixture by adding transglutaminase to a solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1), and (3) a step of adding an acid to the enzymatic reaction mixture obtained in (2) and collecting the precipitate, are useful for preparing a modified pea protein having increased viscosity.
Abstract: An unground N?-long chain acyl lysine crystal production method that includes: preparing a solution having at least one type of N?-long chain acyl lysine dissolved in an acidic or basic solvent including water and/or one type selected from water-soluble organic solvents; dipping the solution into an acidic solution having a pH of at least 0.2 and less than 2.0, at a temperature of no more than 20° C.; and crystallizing N?-long chain acyl lysine crystals.
Abstract: Resin compositions including: (A) a naphthol aralkyl type epoxy resin having a weight-average molecular weight (Mw) of 1,000 or more and an epoxy equivalent of 350 g/eq. or more; and (B) a curing agent, in which (B) the curing agent includes an active ester type curing agent are useful for preparing cured products, sheet lamination materials, resin sheets, printed wiring boards, and semiconductor devices, and for methods for producing printed wiring boards or semiconductor devices.
Abstract: The present invention provides a means of raising the solubility of even a slightly soluble amino acid, without needing an expensive peptide or varying the pH. The present invention also provides a composition containing at least two amino acids which are formed into a co-amorphous structure.
Abstract: Peptides consisting of the amino acid sequence of any of LIVTQTMKGL (SEQ ID NO: 1), LIVTQTMKG (SEQ ID NO: 2), LIVTQTMK (SEQ ID NO: 3), IVTQTMKGL (SEQ ID NO: 4), IVTQTMKG (SEQ ID NO: 5), and VTQTMKGL (SEQ ID NO: 6) are useful for improving intestinal barrier function, for suppressing blood glucose elevation, for improving insulin sensitivity, for promoting FGF21 secretion, for suppressing stress or protecting nerves, or for reducing fatigue.
Abstract: An outer skin containing rice flour and lecithin for a filling-wrapping food can suppress both the sticking (stickiness) of a dough to a roller during rolling and the falling over of a filling-wrapping food during molding, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.
Abstract: The present invention provides a food that is effective for improving the intestinal environment by promoting proliferation of intestinal lactic acid bacteria and the like. The present invention provides a food that is effective for improving the intestinal environment, wherein the food includes (1) ?-polyglutamic acid or a composition containing ?-polyglutamic acid, and (2) oligosaccharide or a composition containing oligosaccharide.
Abstract: Culturing a cartilage or bone progenitor cell in a medium containing a TGF-? signal inhibitor and FGF is effective for expansion culture of a cartilage or bone progenitor cell, and inducing differentiation of a cartilage or bone progenitor cell obtained by such a method is effective for producing a chondrocyte or osteocyte.
Abstract: A method for producing stirred yogurt, whereby raw milk is treated with a protein glutaminase to form a modified milk prior to fermentation with a starter culture. After fermentation, a gel structure of the resulting yogurt is then disrupted to form the stirred yogurt. Under such a sequence, stirred yogurts are formed having sufficiently high viscosities without the need for thickeners or cross-linking enzymes.
August 19, 2020
February 24, 2022
AJINOMOTO CO., INC., AMANO ENZYME INC.
Abstract: Provided is a method for collecting an objective substance such as vanillin from a fermentation broth. Upon collecting an objective substance from a fermentation broth containing the objective substance by solvent extraction using an organic solvent, emulsification during the solvent extraction can be prevented by treating the fermentation broth with a protease and then subjecting it to the solvent extraction, or by carrying out the solvent extraction with an agitation power adjusted to a predetermined range, and thereby the objective substance can be collected from the fermentation broth.
Abstract: Through hole filling pastes which include a magnetic powder (A), an epoxy resin (B), and a curing agent (C), in which the magnetic powder (A) is surface-treated with a surface treating agent containing at least one element selected from Si, Al, and Ti, are capable of achieving a cured product excellent in plating adhesion.
Abstract: Formation of a modified oligonucleotide by treating four or more oligonucleotide raw material fragments in total in the presence of an oligonucleotide ligase; the four or more oligonucleotide raw material fragments in total corresponding to oligonucleotide raw material fragments that are obtained by dividing the modified oligonucleotide at a fragment linking site that satisfies following conditions (i) to (v): (i) one or more fragment linking sites are present in the complementary portion in each strand side, and two or more fragment linking sites in total are present in the modified oligonucleotide; (ii) when the modified oligonucleotide is divided at the fragment linking site, a sticky end is formed in the complementary portion, in which the sticky end has 1 to 10 nucleotide length; (iii) at least one oligonucleotide raw material fragment has a modified nucleotide; (iv) four oligonucleotide raw material fragments out of the four or more oligonucleotide raw material fragments in total include the complementa
Abstract: Peptides may be continuously produced by a method including the following steps (1), (A), (2), and (B): (1) performing a condensation reaction in a flow reactor to obtain an N-protected C-protected peptide in which an N-terminal amino group and C-terminal are protected by protecting groups, a side chain functional group is optionally further protected by a protecting group, and at least one of the C-terminal or the side chain functional group is protected by a pseudo-solid-phase protecting group (N-protected C-protected peptide), (A) washing a reaction mixture containing an N-protected C-protected peptide in a flow reactor and separating oil and water to separate an organic layer containing the N-protected C-protected peptide, (2) subjecting an organic layer containing an N-protected C-protected peptide to a reaction to remove a protecting group of an N-terminal amino group in a flow reactor to obtain a C-protected peptide in which an N-terminal amino group is not protected, C-terminal is protected by a pr
Abstract: Provided herein are drinks or powdered drinks containing a destroyed frond of a Lemnoideae plant having improved feeling of sliminess and/or powderiness in the mouth, and a method for improving sliminess and/or powderiness in the mouth of drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant. Also provided herein are drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant, and organic acid salt or organic acid; and a method for improving the feeling of sliminess and/or powderiness in the mouth, including adding an organic acid salt or organic acid to drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant.
Abstract: Provided herein is composition containing a destroyed frond of a Lemnoideae plant with a suppressed off-flavor, and a method for suppressing an off-flavor of a destroyed frond of a Lemnoideae plant. A composition containing a destroyed frond of a Lemnoideae plant and also containing an organic acid salt, an inorganic salt, a sweetener, and/or an acidulant; and a method for suppressing an off-flavor, including blending an organic acid salt, an inorganic salt, a sweetener, and/or an acidulant with a destroyed frond of a Lemnoideae plant, are provided herein.