Abstract: The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

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.

Abstract: The purpose of the present invention is to provide a novel feature by which the strength of tofu can be increased with a method for producing tofu using an enzyme. Tofu obtained by a tofu production method that includes a crosslinking step in which laccase is acted on soy milk exhibits increased strength, and when the tofu production method thereof further includes a boiling step after the crosslinking step, the strength of the obtained tofu is dramatically improved.

Abstract: The present invention addresses the problem of providing a new means capable of modifying a protein material. According to the present invention, a protein material can be modified in property by causing a peptidylprolyl isomerase, or a peptidylprolyl isomerase and a protein modification enzyme to act on the protein material.

Abstract: The purpose of the present invention is to provide a processing technology for enhancing the crosslinkage effect of a protein. A processed protein obtained by a method of producing a processed protein, said method comprising a crosslinkage step for treating a protein with laccase and transglutaminase, has an enhanced crosslinkage effect.

Abstract: The present invention addresses the problem of promoting a deamidation reaction with a protein deamidation enzyme. The present invention aims to promote the deamidation reaction by reacting a protein deamidation enzyme with a protein in the presence of a salt or a polysaccharide. According to the present invention, the reaction efficiency can be improved. The present invention is especially useful for the deamidation of a vegetable protein such as a pea protein. A deamidated protein (especially a deamidated vegetable protein) produced by employing the present invention can be used in various foods or beverages.

Abstract: The present invention addresses the problem of providing a novel protein crosslinking method. In the present invention, a crosslinking reaction is accelerated by causing both an oxidoreductase such as a laccase and a protein deamidase such as a protein glutaminase to act on a substrate protein.