Patents by Inventor Kiyota Sakai

Kiyota Sakai has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20240008515
    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.
    Type: Application
    Filed: November 25, 2021
    Publication date: January 11, 2024
    Inventor: Kiyota SAKAI
  • Publication number: 20230407356
    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.
    Type: Application
    Filed: October 8, 2021
    Publication date: December 21, 2023
    Applicant: AMANO ENZYME INC.
    Inventors: Kiyota Sakai, Hiroyuki Yachi, Kensuke Yuki, Masahiro Kamon
  • Publication number: 20230329292
    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.
    Type: Application
    Filed: September 9, 2021
    Publication date: October 19, 2023
    Inventor: Kiyota SAKAI
  • Publication number: 20230323423
    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.
    Type: Application
    Filed: August 24, 2021
    Publication date: October 12, 2023
    Inventors: Hirotaka MATSUBARA, Kiyota SAKAI
  • Publication number: 20230320370
    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.
    Type: Application
    Filed: September 9, 2021
    Publication date: October 12, 2023
    Inventor: Kiyota SAKAI
  • Publication number: 20230183771
    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.
    Type: Application
    Filed: April 2, 2021
    Publication date: June 15, 2023
    Inventors: Keita OKUDA, Kiyota SAKAI
  • Publication number: 20230114377
    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.
    Type: Application
    Filed: March 17, 2021
    Publication date: April 13, 2023
    Inventor: Kiyota Sakai