L-PYROGLUTAMIC ACID RING-OPENING ENZYME

• Main Authors: OGASAWARA DAISUKE, ITO KOTARO, NATSUME RYO, KAWASAKI HISASHI, KAWAI KOYO, KATOU YUUKI, TAMAI KAICHI
• Format: Patent
• Language: English; Japanese
• Published: 17.01.2024
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

To provide an ATP-independent L-pyroglutamic acid ring-opening enzyme that can be used in the production of seasonings and preserved food.SOLUTION: A novel L-pyroglutamic acid ring-opening enzyme has following properties: optimal pH: 6.0-6.5, optimal temperature: 45-65°C, temperature stability: 50°C...