To obtain an enzyme which has a high mannan-degrading activity even near ambient temperature, and has high relative specific activity.
This is β-mannanase produced by strains belonging to the monoverticillate genus Penicillium and the monoverticillate genus Eupenicillium, wherein the enzyme nonspecifically hydrolyzes β-1,4-D-mannnopyranoside linkage of β-mannan to form mannose and mannooligosaccharide, has an optimal pH at about 5.0 to 6.0, has a suitable temperature range for action from about 20°C to 70°C, and has an (activity at 30°C/activity at 40°C) ratio of about 80% or higher. The enzyme allows preventing the formation of precipitates without adding a large amount of an enzyme at an ambient temperature upon preparing drinks containing coffee.
KATO MASARU
OMAE HIDEO
