Abstract: The use of amylopectin-type starch obtained from potato that has been modified by genetic engineering to suppress the formation of amylose-type starch as a filling agent in the preservation of food-stuff, is described.

Abstract: The invention relates to a heat-stable pullulanase having the property of hydrolysing glucoside bonds of the .alpha.-1,6 type in amylopectin and having an enzymatic activity in an acid medium and at a temperature of about 60.degree. C.The invention also relates to strains of microorganisms which produce this pullulanase and processes for the preparation of this pullulanase.The invention also relates to the uses thereof and compositions comprising the product.The invention also relates to a DNA molecule. The invention relates to an expression vector containing this DNA molecule and to a chromosomal integration vector containing this DNA molecule.

Abstract: According to the invention a method is provided for liquefying starch comprising the steps of adding a sodium composition to the starch prior to or simultaneously with liquefying the starch; adding .alpha.-amylase to the treated starch; and reacting the treated starch for a time and at a temperature effective to liquefy the treated starch. Preferred sodium compositions comprise sodium chloride, sodium bicarbonate, sodium benzoate, sodium sulfate, sodium bisulfite, sodium ascorbate, sodium acetate, sodium nitrate, sodium tartrate, sodium tetraborate, sodium propionate, sodium citrate, sodium succinate, monosodium glutamate, trisodium citrate, sodium phosphate or a mixture thereof.

Abstract: In the method for treatment of potato fruit water the potato fruit water is subjected to a heat treatment to at least 125.degree. C. for at least 3 minutes, whereafter the heat treated potato fruit water is cooled to a temperature, at which enzymes are relatively stable, then enzymatically treated with a proteinase, and finally concentrated to microbial stability. Hereby a method for treatment of potato fruit water, which will enable a commercially sound utilization of potato fruit water, is provided.

Abstract: The method for processing of potatoes is characterized by the fact that the method is carried out in a potato processing plant, which comprises an oil separator, heating equipment and at least one enzyme reactor and which is modified in such a manner that it can also be used for processing of rape. It is not obvious that such modification is sufficiently small for achieving an economically sound method for processing of rape outside the potato season.

Abstract: A hyperthermostable alpha-amylase is provided by culturing strains of Pyococcus. These enzymes are of great interest for industrial applications, for example in starch liquefaction processes. The microorganisms Pyococcus woesei or Pyococcus furiosus are capable of producing the desired alpha-amylase with the following properties:(a) a pH optimum between 4.0 and 6.0;(b) a temperature optimum between 80 and 120 degrees centigrade;(c) an activity which is essentially independent of calcium ions; and(d) a residual activity of 100% after one hour at 90 degrees centigrade and of at least 80% after one hour at 100 degrees centigrade in the presence of stabilizing amounts of substrate.

Abstract: Thermostable and acid stable .alpha.-amylases are provided as expression products of genetically engineered .alpha.-amylase genes isolated from microorganisms, preferably belonging to the class of Bacilli. Both chemical and enzymatic mutagenesis methods are e.g. the bisulphite method and enzymatic misincorporation on gapped heteroduplex DNA. The mutant .alpha.-amylases have superior properties, e.g. improved thermostability over a broad pH range, for industrial application in starch processing and textile desizing.

Abstract: The present invention relates to a process of liquefying starch wherein the liquefaction step is carried out at pH less than 6. It also relates to the use of antioxidants.

Abstract: The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.

Abstract: A process is provided for treating aqueous carbohydrate solutions with phospholipase enzyme compositions to improve the filterability and clarity of the filtrate of such solutions.

Abstract: Disclosed is an antiseptic agent for food and drink, which comprises, as an effective ingredient, a pectin decomposition product having a molecular weight of 600 to 5000. This antiseptic agent is very effective for improving the preservability of food and drink. If at least one member selected from the group consisting of ethanol, glycine, sodium acetate, ascorbic acid, sodium ascorbate, glycerin fatty acid esters, sodium chloride and ethylenediaminetetraacetic acid salts is used in combination with this antiseptic agent, its antifungal activity can further be enhanced.

Abstract: A process for preparing pectin, which is useful for foods and medicines or the like, by subjecting a plant tissue containing pectic substances to the action of a microorganism which belongs to the genus Endomyces, Endomycopsis, Saccharomyces, Shizosaccharomyces, Pichia, Hansenula, Debaryomyces, Hanseniaspora, Torulopsis, Candida or Kluyveromyces and possesses an activity liberating pectin from a plant tissue; or of a culture broth or processed material thereof to liberate pectin from said plant tissue; and recovering pectin.

Abstract: Beet pectin is crosslinked with an oxidizing system containing an oxidizing agent and an enzyme such as peroxidase that uses the oxidizing agent as a substrate. The crosslinked beet pectin is useful as a thickener or gelling agent in food, cosmetic and pharmaceutical products.

Abstract: This is a method for degumming decorticated plant bast fiber, such as ramie, flax, or hemp bast fiber, to remove pectin-containing material and coloring gums therefrom. The decorticated plant bast fiber is desirably washed with a washing solution containing a surface active agent to penetrate the plant bast fiber and remove water soluble material and other debris therefrom. The washed plant bast fiber is then rinsed. The washed and rinsed plant bast fiber is treated with an aqueous acidic treatment solution of fungal pectinase for a period of time of between 10 and 30 minutes to remove the pectin from the plant fiber. The acidic treatment solution is maintained at an elevated temperature in the range of between 60.degree. C. and 70.degree. C. and has a pH between about 2.0 and 3.5. Thereafter, the plant bast fiber with the pectin removed therefrom, is removed from the acidic treatment solution and a sufficient amount of NaOH is added thereto to increase the pH of the treatment solution to about 11.0.

Abstract: A method for degumming decorticated plant bast fiber, such as ramie flax, or hemp bast fiber, to remove pectin-containing material therefrom. The decorticated plant bast fiber is washed with a washing solution containing a surface active agent to penetrate the plant bast fiber to remove water soluble material therefrom. The washed plant bast fiber is then rinsed. The washed and rinsed plant bast fiber is treated with an aqueous, acidic treatment solution of fungal pectinase for a period of time between about 10 to 20 minutes to degum the plant fiber. The treatment solution is maintained at an elevated temperature in the range between about 60.degree. C. and 65.degree. C. and has a pH between about 2.0 and 3.5.

Abstract: A method for degumming decorticated plant bast fiber such as ramie bast fiber, to remove pectin-containing material therefrom. The decorticated plant bast fiber is washed with a washing solution containing a surface active agent to penetrate the plant bast fiber to remove water soluble material therefrom. The washed plant bast fiber is then rinsed. The washed and rinsed plant bast fiber is treated with an aqueous, acidic treatment solution of fungal pectinase for a period of time up to about one hour to degum the plant fiber. The treatment solution is maintained at an elevated temperature and has a pH between about 2.0 and about 4.5.

Abstract: Purified vegetable protein particularly from soymeal produced by enzymatic treatment to dissolve the remanence employing a novel enzyme composition agent adapted to decompose a hitherto unreported pectic-like polysaccharide capable of binding to proteins.

Abstract: SPS--A novel pectic-like polysaccharide derived from soy plant cell walls characterized by capability to bind to proteins.SPS-ase--The carbohydrase complex capable of decomposing SPS into decomposition products incapable of attaching to protein, and method for producing SPS-ase by cultivation of an SPS-ase producing microorganism for which preferred microorganism strains are Aspergillus aculeatus CBS 101.43 and Aspergillus japonicus IFO 4408.

Abstract: A method of producing a gypsum plaster board. This method includes a step of preparing a starch paste which is effective to bond the gypsum core member and both paper boards. In this step, first, about 10-30 wt % of starch such as corn starch based on water is added to water and mixed to obtain milk of starch. Next, about 0.1-1.5 wt % of amylolytic enzyme such as .alpha.-amylase based on the starch is added and then heated to the decomposition point of the starch with stirring. After the heating is stopped at the range of DH 0.1-10, about 0.8-1.0 wt % of an enzyme deactivating agent based on the starch is added and mixed with water to prepare a starch paste. After the starch paste being prepared by the aforementioned process, a raw material of the gypsum core member, that is, calcined gypsum, reinforcing agent such as glass fiber, weight reducing agent such as surface active agent and the starch paste are mixed with water to obtain gypsum slurry.

Abstract: A method of producing milo starch which comprises the steps of immersing refined milo in a weakly acidic solution of sodium chlorite to remove the tannin, grinding the same to provide a starch slurry, and removing the proteins from the latter. The method is capable of producing milo starch of high purity at low cost without causing odor pollution.A method of producing milo starch includes, besides the steps described above, the steps of lactic-fermenting the waste liquid resulting from the immersion of white grain milo, concentrating the liquid, mixing the concentrated liquid with the bran resulting from the refining of milo, and drying the mixture to provide milo feed. By this method, it is possible to produce milo starch without having to provide any special equipment for treating the waste water.

Abstract: A process for the enzymatic streatment of waste water of wheat starch plants in which the waste water is subjected before or alternating with the first steps of the concentration process to a process at least consisting of(a) a heat treatment followed by separation of the solid substance, and(b) a treatment with enzyme preparations exhibiting amylase and/or cellulase and/or hemi-cellulase activity and optionally glucoamylase and/or .beta.-glucanase activity.

Abstract: A novel pectin esterase which randomly hydrolyzes the methyl ester bond of pectin can be obtained by cultivating, on a medium, a mold strain belonging to Genus Aspergillus, Genus Penicillium, Genus Fusarium or Genus Sclerotinia and having an ability to produce said novel pectin esterase. A demethoxylated pectin having a uniform methoxyl group content can be obtained by adding said novel pectin esterase to pectin. The demethoxylated pectin thus obtained can be utilized as gelling agent, emulsifier or thickener for food processing.