Phospholipase C, food enzyme agent comprising same and processing method for food raw materials

The invention relates to phospholipase C, a food enzyme agent comprising the same and a processing method for food raw materials, providing the phospholipase C. The phospholipase C has the capability of efficiently hydrolyzing various phospholipids close to an acidic pH region or a neutral pH region...

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Bibliographische Detailangaben
Hauptverfasser:	NAGASAKI EIKO, FUKAZAWA TETSUYA, ONU YASUNORI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY 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 PROCESSES USING MICROORGANISMS 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
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Beschreibung
Zusammenfassung:	The invention relates to phospholipase C, a food enzyme agent comprising the same and a processing method for food raw materials, providing the phospholipase C. The phospholipase C has the capability of efficiently hydrolyzing various phospholipids close to an acidic pH region or a neutral pH region, also has activity in a citric acid buffer solution, has thermal stability to a certain extent and also has the property of not hydrolyzing organic phosphate not containing a lipid part. The phospholipase C shows activity in the region with pH from acidic pH to neutral pH and does not substantially hydrolyze the organic phosphate except for the phospholipids.