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Title:
METHOD FOR MANUFACTURING STARCH-CONTAINING FOOD
Document Type and Number:
WIPO Patent Application WO/2019/189065
Kind Code:
A1
Abstract:
The present invention provides a method for manufacturing a starch-containing food, the method including causing amylomaltase derived from an actinomycete to act on starch in a raw material.

Inventors:
AKAMOTO KAZUTO (JP)
SUGINO KAZUMI (JP)
YOKOYAMA NORIKO (JP)
Application Number:
PCT/JP2019/012670
Publication Date:
October 03, 2019
Filing Date:
March 26, 2019
Export Citation:
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Assignee:
AJINOMOTO KK (JP)
International Classes:
A23L5/00; A23L7/00; C12N9/10; C12N15/09
Domestic Patent References:
WO2012111326A12012-08-23
Foreign References:
JPH1146780A1999-02-23
JPS5715346B21982-03-30
JP4475276B22010-06-09
JPS5944839B21984-11-01
JP4187305B22008-11-26
JP2005328776A2005-12-02
JP2018058931A2018-04-12
Other References:
AYUDHAYA P. ET AL.: "Properties of cassava starch modified by amylomaltase from Corynebacterium glutamicum", JOURNAL OF FOOD SCIENCE, vol. 81, no. 6, June 2016 (2016-06-01), pages C1363 - C1369, XP055639855
SRISIMARAT W. ET AL.: "A novel amylomaltase from Corynebacterium glutamicum and analysis of the large-ring cyclodextrin products", J INCL PHENOM MACROCYCL CHEM, vol. 70, no. 3-4, 27 October 2011 (2011-10-27), pages 369 - 375, XP019925949
DATABASE Protein [online] 31 October 2006 (2006-10-31), "Putative 4-alpha-glucanotransferase", XP055639888, retrieved from ncbi Database accession no. Q82CF9
DATABASE GenBank [online] 26 October 2017 (2017-10-26), "4-alpha-glucanotransferase [Streptomyces cinnamoneus]", XP055639894, retrieved from ncbi Database accession no. PHQ50015.1
DATABASE UniprotKB [online] 20 May 2008 (2008-05-20), "4-alpha-glucanotransferase", XP055639936, retrieved from Uniprot Database accession no. B1VX62
DATABASE UniprotKB [online] 28 February 2018 (2018-02-28), "alpha-glucanotransferase", Database accession no. AOA1VOU981
VONGPICHAYAPAIBOON T. ET AL.: "Optimization of large-ring cyclodextrin production from starch by amylomaltase from Corynebacterium glutamicum and effect of organic solvent on product size.", JOURNAL OF APPLIED MICROBIOLOGY, vol. 120, no. 4, April 2016 (2016-04-01), pages 912 - 920, XP055639921
NGUYEN DH. ET AL.: "Modification of rice grain starch for lump-free cooked rice using thermostable disproportionating enzymes", FOOD RESEARCH INTERNATIONAL, vol. 63, 2014, pages 55 - 61, XP029039779, DOI: 10.1016/j.foodres.2014.04.007
See also references of EP 3777557A4
Attorney, Agent or Firm:
TAKASHIMA, Hajime (JP)
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