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AssigneeAjinomoto Co., Inc.
InventorsTomohiro Sakamoto, Nami Nakamura, Tomohiro Kodera, Noriki Nio, Noriaki Yamada, Hidehiko Wakabayashi
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The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.
A method for producing a food and/or beverage comprising reacting a protein in the food and/or beverage with an aminopeptidase wherein the aminopeptidase is encoded by the nucleic acid sequence of SEQ ID NO:6 or by a polynucleotide homolog that varies from SEQ ID NO:
A method for producing a food and/or beverage comprising reacting a protein in the food and/or beverage with an aminopeptidase, wherein the aminopeptidase has the amino acid sequence of SEQ ID NO:7 or a homolog thereof, wherein said homolog thereof has an amino acid sequence of SEQ ID NO:7 having from one to ten amino acid replacements, deletions or additions, or combinations thereof and wherein said aminopeptidase homolog:
Dependencies are inferred from the claim text.