Abstract: It is intended to provide a thermostable AMP deaminase originating in a microorganism. Namely, an AMP deaminase having the following characteristics. (1) Catalyzing the reaction: 5?-adenylic acid+H2O?5?-inosinic acid+NH3; (2) being stable at a temperature of 65° C. or below (in an acetate buffer (pH 5.6)); (3) having a molecular weight of 48,000±2,000 in gel filtration; and (4) having the optimum pH value at around 5.6 (in McIlvaine buffer).

Abstract: It is intended to provide a thermostable AMP deaminase originating in a microorganism. Namely, an AMP deaminase having the following characteristics. (1) Catalyzing the reaction: 5?-adenylic acid+H2O?5?-inosinic acid+NH3; (2) being stable at a temperature of 65° C. or below (in an acetate buffer (pH 5.6)); (3) having a molecular weight of 48,000±2,000 in gel filtration; and (4) having the optimum pH value at around 5.6 (in McIlvaine buffer).

Abstract: Lysyl oxidase derived from filamentous fungi and a DNA encoding thereof are provided. Lysyl oxidase including a protein described in of the following (a) or (b): (a) a protein having an amino acid sequence set forth in SEQ ID NO: 2; or (b) a protein having an amino acid sequence obtained by modifying a part of the amino acid sequence set forth in SEQ ID NO: 2, and functioning as lysyl oxidase.

Abstract: A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.

Abstract: A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.

Abstract: This invention relates to a novel microorganism-derived enzyme having an activity to cut disaccharide glycosides (particularly, ?-primeveroside and/or analogous disaccharide glycosides) in disaccharide unit, a method for producing the enzyme, a gene which encodes the enzyme and use of the enzyme. Various components can be formed by the action of this enzyme upon disaccharide glycosides.

Abstract: Lysyl oxidase derived from filamentous fungi and a DNA encoding thereof are provided. Lysyl oxidase including a protein described in of the following (a) or (b): (a) a protein having an amino acid sequence set forth in SEQ ID NO: 2; or (b) a protein having an amino acid sequence obtained by modifying a part of the amino acid sequence set forth in SEQ ID NO: 2, and functioning as lysyl oxidase.

Abstract: A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.