Abstract: [Problems] To provide a technique for promoting fermentation during the production of a fermented plant-base drink or food and improving the stringiness of the produced fermented plant-base drink or food. [Solution] The present technique provides a modifier for fermented plant-base drinks or foods, the modifier containing hemicellulase. The present technique also provides a method for producing a fermented plant-base drink or food, a method for promoting fermentation, and a method for improving stringiness, the methods comprising: an enzymatic action step for allowing hemicellulase to act on a portion or all of a plant-base raw material; and a fermentation step for performing fermentation.

Abstract: It is an object of the present invention to provide a highly safe protease (collagenase) that is useful for food or medical applications, such as collagen tripeptide production or cartilage degradation, the intended use thereof, and the like. According to the present invention, provided is an enzyme agent for collagen tripeptide production, comprising, as an active ingredient, a collagenase consisting of the amino acid sequence as set forth in SEQ ID NO: 1 or an amino acid sequence equivalent thereto.

Abstract: The present invention is intended to provide a novel use of a maltotriosyl transferase. The present invention provides a method for producing rice cakes or noodles, including a step of heat-treating a dough containing maltotriosyl transferase thereby gelatinizing starch in the dough. The present invention also provides a method for producing an indigestible saccharide, including a step of allowing maltotriosyl transferase to act on a saccharide.

Abstract: It is an object of the present invention to provide a food product, in which odor derived from plant-based raw material is suppressed. The present invention relates to a flavor improver or water retention improver for plant-based raw materials, which includes a cyclodextrin-producing enzyme, and a food product, which is obtained by allowing a cyclodextrin-producing enzyme to act on a plant-based raw material. In addition, the present invention relates to a method for producing a food product, including a step of allowing a cyclodextrin-producing enzyme to act on a plant-based raw material.

Abstract: The invention is a raw material, a food product, etc., which replaces dairy raw materials and has a good milk smell and a good milk flavor. The present invention relates to: a flavor-improving enzyme agent for vegetable oils and fats, including lipase; a flavor improver for food products, which is obtained by allowing lipase to act on vegetable oils and fats; and a food product, including the flavor improver for food products. In addition, the present invention relates to: a method for producing a flavor improver for food products, including a step of allowing lipase to act on vegetable oils and fats; and a method for producing a food product, including a step of allowing lipase to act on vegetable oils and fats to obtain a flavor improver for food products, and a step of obtaining a food product including the flavor improver for food products.

Abstract: The purpose of the present invention is to provide a textured plant protein-containing food product having improved liquid retainability. By using a production method for a textured plant protein-containing food product that includes a step of causing a protein deamidase to act on a textured plant protein material, it is possible to improve the liquid retainability of a textured plant protein-containing food product to be obtained.

Abstract: A protein-deamidating enzyme includes a polypeptide that contains the amino acid sequence given by SEQ ID NO: 1 or a partial sequence thereof (the amino acid sequence of positions 1 to 221 in SEQ ID NO: 1, the amino acid sequence of positions 36 to 231 in SEQ ID NO: 1, or the amino acid sequence of positions 36 to 221 in SEQ ID NO: 1); a polypeptide that has a protein glutaminase activity and contains an amino acid sequence obtained by substituting, adding, inserting, or deleting one or a plurality of amino acids in the amino acid sequence given by SEQ ID NO: 1 or the partial sequences thereof; or a polypeptide that has a protein glutaminase activity and contains an amino acid sequence that has a 70% or higher sequence identity with the amino acid sequence given by SEQ ID NO: 1 or the partial sequences thereof.

Abstract: To provide a technique for reducing saccharides in plant-base drinks or foods. The present technique provides a method for producing plant-base drinks or foods and a method for reducing saccharides in plant-base drinks or foods, which include a step for causing a maltotriose-generating enzyme to act on a plant-base raw material. In the production method according to the present technique, a step for causing a carbohydrate oxidase to act on a plant-base raw material can be further performed. The present technique also provides an enzymatic agent that is for reducing saccharides and that contains a maltotriose-generating enzyme. The enzymatic agent for reducing saccharides according to the present technique can further contain a carbohydrate oxidase.

Abstract: It is necessary to establish a purification method effective for the removal of endotoxin, in order to obtain thermolysin containing a reduced amount of contaminant endotoxin. On the premise of the establishment, accurate measurement of the amount of endotoxin that contaminates thermolysin is required. The present invention addresses the problem of providing a novel measurement method which enables accurate measurement of the amount of endotoxin that contaminates thermolysin. The present invention also addresses the problem of providing thermolysin containing a reduced amount of contaminant thermolysin, and the use thereof. There is provided thermolysin containing contaminant endotoxin in an amount of 1 EU/mg or less. There is also provided a method for measuring endotoxin that contaminates thermolysin, the method including pretreatment of deactivating the thermolysin.

Abstract: It is an object of the present invention to provide an enzyme agent for transesterification, including, as an active ingredient, a lipase having excellent heat resistance and high specificity for the 1,3-positions. According to the present invention, provided is an enzyme agent for transesterification, including, as an active ingredient, a lipase consisting of an amino acid sequence having a sequence identity of 90% or more to the amino acid sequence as set forth in SEQ ID NO: 2 or SEQ ID NO: 4.

Abstract: The usefulness of ?-galactosidases derived from Bacillus circulans is further enhanced. A modified ?-galactosidase in which one or more amino acids selected from the group consisting of proline 182 (P182), tyrosine 187 (Y187), serine 188 (S188), tryptophan 405 (W405), alanine 406 (A406), glutamine 407 (Q407), tyrosine 449 (Y449), threonine 483 (T483), serine 512 (S512), serine 531 (S531), threonine 533 (T533), serine 534 (S534), asparagine 550 (N550), glutamine 551 (Q551), tryptophan 593 (W593), tyrosine 598 (Y598), proline 602 (P602), proline 604 (P604), tyrosine 609 (Y609), lysine 612 (K612), and tyrosine 615 (Y615), or an amino acid(s) corresponding thereto, has/have been substituted by other amino acid in a ?-galactosidase consisting of the amino acid sequence of any of SEQ ID NOs. 1 to 4 or an amino acid sequence having 90% or more identity to the amino acid sequence set forth in any of SEQ ID NOs. 1 to 4.

Abstract: The purpose of the present invention is to provide a technique for producing a coffee extract, the technique being capable of further reducing the turbidity of the coffee extract. Provided are: a method which is for producing a coffee extract with reduced turbidity and includes a step for bringing a coffee extract into contact with glucoamylase of which the glucoamylase activity per 1 g of coffee beans is 32 U or less; and a method which is for producing a coffee extract with reduced turbidity and includes a step for bringing a coffee extract into contact with glucoamylase and galactomannanase, wherein the glucoamylase is used such that the glucoamylase activity is 0.24 U or more per 1 U of the galactomannanase activity.

Abstract: It is an object of the present invention to provide an enzyme agent containing a transglutaminase having high reactivity at a low temperature and the use thereof. According to the present invention, provided is an enzyme agent containing, as an active ingredient, a transglutaminase consisting of an amino acid sequence having a sequence identity of 90% or more to the amino acid sequence of SEQ ID NO: 1.

Abstract: The present invention has a purpose of providing a novel ?-galactosidase enzyme useful for the production of oligosaccharides. Disclosed is a ?-galactosidase enzyme comprising the amino acid sequence of any one of SEQ ID NOs: 1 to 4 or an amino acid sequence that is 80% or more identical to said amino acid sequence.

Abstract: It is an object of the present invention to provide a practical means for generating a cysteine from a protein, which is suitable for utilization in the field of food products (food product use). According to the present invention, there is provided a method for producing a cysteine-containing proteolytic product, comprising; allowing a ?-glutamyl peptide hydrolase, a filamentous fungi-derived protease, and a bacterial protease to act on a protein material.

Abstract: The main purpose of this technique is to newly provide a technique whereby it becomes possible to shorten the time for anaerobic fermentation by reducing the concentration of oxygen contained in a raw material by a method other than an inert gas replacement method that requires the introduction of a facility. This technique provides a method for producing a fermented food or beverage, including a saccharide oxidase action step for allowing a saccharide oxidase to act on a portion or the whole of a saccharide in a raw material, and an anaerobic fermentation step for performing anaerobic fermentation. This technique also provides an oxygen concentration reducing agent for anaerobic fermentation use which contains a saccharide oxidase. This technique further provides an anaerobic fermentation method which includes a saccharide oxidase action step for allowing a saccharide oxidase to act on a portion or the whole of a saccharide in a raw material.

Abstract: An object of the present invention is to find a new mutation effective for improving transglutaminase, and to provide a highly useful modified transglutaminase. Disclosed is a highly useful modified transglutaminase having an amino acid substitution that results in a reduction in temperature stability, an improvement in heat resistance, an improvement in oxidation resistance, an improvement in reactivity, or conversion into deamidase.

Abstract: The present invention has a purpose of providing a novel ?-galactosidase enzyme useful for the production of oligosaccharides. Disclosed is a ?-galactosidase enzyme comprising the amino acid sequence of any one of SEQ ID NOs: 1 to 4 or an amino acid sequence that is 80% or more identical to said amino acid sequence.

Abstract: It is an object of the present invention to provide a browning agent for food product, which is capable of browning a food product in a step of heat-cooking the food product. According to the present invention, provided are: a browning agent for food product, comprising glycosidase, polyphenol oxidase or cellulase; a food product comprising the browning agent for food product; and a method for browning a food product, comprising adding glycosidase, polyphenol oxidase or cellulase to the food product, and then heating the food product.

Abstract: This invention provides a method for producing allulose using an allulose-producing enzyme having high pH stability in a low-pH region. The method comprises a step of allowing a polypeptide consisting of the amino acid sequence shown in SEQ ID NO: 6 or a polypeptide consisting of a sequence having 90% or higher identity to the amino acid sequence shown in SEQ ID NO: 6 and capable of producing allulose to react with fructose under acidic conditions in which pH is less than 6.