JPH08140675A - Enzyme forming tea flavor component and its production - Google Patents
Enzyme forming tea flavor component and its productionInfo
- Publication number
- JPH08140675A JPH08140675A JP6311281A JP31128194A JPH08140675A JP H08140675 A JPH08140675 A JP H08140675A JP 6311281 A JP6311281 A JP 6311281A JP 31128194 A JP31128194 A JP 31128194A JP H08140675 A JPH08140675 A JP H08140675A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- glucose
- enzyme
- flavor
- aroma component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Enzymes And Modification Thereof (AREA)
- Fats And Perfumes (AREA)
- Tea And Coffee (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、茶香気成分生成酵素で
あるβ−プリメベロシダーゼとその製造法に関する。こ
の酵素は茶香気成分前駆体に作用して茶香気成分とプリ
メベロースを生成する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to .beta.-primevelosidase, which is a tea aroma component-producing enzyme, and a method for producing the same. This enzyme acts on the tea aroma component precursor to produce a tea aroma component and primeverose.
【0002】[0002]
【従来の技術】食品において香りは味や色と共に非常に
重要な要素の一つである。例えば、食品に美味しそうな
香りがなければ、人は食欲が起こらないし、従来とは異
なる香りに対しては敏感な反応を示す。しかしながら、
食品の構成要素として重要な役割を担っている香り、す
なわちフレーバー成分は食品中にごく微量しか存在せ
ず、しかも揮発性が高く、不安定なものも多い。2. Description of the Related Art In foods, aroma is one of the very important factors together with taste and color. For example, if a food does not have a palatable scent, a person does not have an appetite and is sensitive to a scent different from the conventional one. However,
The fragrance, which plays an important role as a constituent of food, that is, the flavor component, is present in food in a very small amount, and is highly volatile and often unstable.
【0003】茶飲料は人々に好まれ、市場に各種の製品
が出回っており、最近のヒット商品の一つに挙げられて
いる。しかし、その製造工程で茶フレーバーが揮発ある
いは変化してしまい、茶飲料をフレーバーの面から見る
と、必ずしも満足し得るものではない。一方、茶の香気
成分の研究は最近急速に進展し、リナロール,ゲラニオ
ール,ベンジルアルコール,メチルサリシレート,2−
フェニルエタノールなどの主要な紅茶フレーバーが茶葉
中ではそれらの配糖体(前駆体)として存在することが
示唆され[Phytochemistry, vol.20, p2145(1981), Agri
c. Biol. Chem., vol.54, p1023(1990)]、やぶきた種で
は(z)−3−ヘキセノールβ−D−グルコシドおよび
ベンジルアルコールβ−D−グルコシドが単離され[Agr
ic. Biol. Chem.,vol.55, p1205(1991), Agric. Biol.
Chem., vol.58, p592(1994)] 、ウーロン茶からはゲラ
ニオール,ベンジルアルコール,リナロールおよび2−
フェニルエタノールの各β−プリメベロシド(6−O−
β−キシロシルβ−D−グルコシド)が単離されている
[Phytochemistry, vol.33, p1373(1993), Biotec. Bioc
hem., vol.58, p1532(1994)]。Tea drinks are preferred by people, various products are on the market, and they are one of the recent hit products. However, the tea flavor is volatilized or changed in the manufacturing process, and it is not always satisfactory from the viewpoint of flavor of the tea beverage. On the other hand, research on aroma components of tea has progressed rapidly recently, and linalool, geraniol, benzyl alcohol, methyl salicylate, 2-
It has been suggested that major tea flavors such as phenylethanol exist as their glycosides (precursors) in tea leaves [Phytochemistry, vol.20, p2145 (1981), Agri.
Biol. Chem., vol. 54, p1023 (1990)], and in Yabukita species, (z) -3-hexenol β-D-glucoside and benzyl alcohol β-D-glucoside were isolated [Agr.
ic. Biol. Chem., vol.55, p1205 (1991), Agric. Biol.
Chem., Vol.58, p592 (1994)], from oolong tea, geraniol, benzyl alcohol, linalool and 2-
Each β-primeveroside (6-O- of phenylethanol
β-xylosyl β-D-glucoside) has been isolated
[Phytochemistry, vol.33, p1373 (1993), Biotec. Bioc
hem., vol.58, p1532 (1994)].
【0004】[0004]
【発明が解決しようとする課題】本発明の目的は、不揮
発性の茶香気成分前駆体から茶飲料に十分活用すること
のできる茶フレーバーを生成させることができる茶香気
成分生成酵素並びにその製造法を提供することである。DISCLOSURE OF THE INVENTION An object of the present invention is to provide a tea aroma component-producing enzyme capable of producing a tea flavor from a nonvolatile tea aroma component precursor which can be sufficiently utilized in a tea beverage, and a method for producing the same. Is to provide.
【0005】[0005]
【課題を解決するための手段】本発明者らは、茶香気成
分前駆体からバランスよく茶フレーバーを生成させる方
法について検討を重ねた結果、生茶葉に存在するグリコ
シダーゼの1種であるβ−プリメベロシダーゼが効率よ
く茶フレーバーを生成することを見出し、本発明を完成
するに至った。Means for Solving the Problems As a result of repeated studies on a method for producing a tea flavor in a well-balanced manner from a tea aroma component precursor, the present inventors have found that β-prime which is one of glycosidases present in raw tea leaves. We have found that berosidase efficiently produces a tea flavor, and completed the present invention.
【0006】すなわち、本発明は次の理化学的性質を有
する茶香気成分生成酵素、β−プリメベロシダーゼ並び
に生茶葉に緩衝液を加えて攪拌し、抽出することを特徴
とする上記β−プリメベロシダーゼの製造法に関する。 (1)作用:茶香気成分前駆体に作用して茶香気成分を
生成する。 (2)基質特異性:糖部分にプリメベロース(6−O−
β−キシロシルグルコース)あるいはグルコースを持つ
茶香気成分配糖体に作用し、これを加水分解してプリメ
ベロースやグルコースを生成する。また、p−ニトロフ
ェニルβ−グルコシドやp−ニトロフェニルβ−キシロ
シドに作用し、グルコースあるいはキシロースを遊離す
る。 (3)至適pH:pH4〜6 (4)pH安定性:37℃、1時間の処理においてpH
4〜7で安定 (5)至適温度:50℃付近 (6)熱安定性:pH6、1時間の処理において45℃
以下で安定 (7)分子量:61,000(SDS−ポリアクリルア
ミドゲル電気泳動)[0006] That is, the present invention is characterized in that a tea aroma component-forming enzyme having the following physicochemical properties, β-primeverose, and fresh tea leaves are added with a buffer solution, stirred and extracted. The present invention relates to a method for producing sidase. (1) Action: A tea aroma component is produced by acting on the tea aroma component precursor. (2) Substrate specificity: Primeverose (6-O-
β-xylosyl glucose) or a tea aroma component glycoside having glucose is acted on and hydrolyzed to produce primeverose or glucose. Further, it acts on p-nitrophenyl β-glucoside and p-nitrophenyl β-xyloside to release glucose or xylose. (3) Optimum pH: pH 4 to 6 (4) pH stability: pH at 37 ° C for 1 hour treatment
Stable at 4 to 7 (5) Optimum temperature: around 50 ° C (6) Thermal stability: pH 6, 45 ° C in 1 hour treatment
Stable below (7) Molecular weight: 61,000 (SDS-polyacrylamide gel electrophoresis)
【0007】上記の理化学的性質を有する本発明の茶香
気成分生成酵素、β−プリメベロシダーゼの製造法につ
いて説明する。原料の茶葉は、その品種を問わずアッサ
ム種,中国種,日本種などいずれのものであってもよ
い。また、使用する茶葉は新芽の部分でも古葉あるいは
これらの混合物であってもよいが、茶葉からの本酵素の
抽出の簡便さから新芽を用いるのが好ましい。A method for producing the tea aroma component-producing enzyme, β-primeverosidase, of the present invention having the above physicochemical properties will be described. Regardless of the variety, the raw tea leaves may be any of Assam, Chinese, Japanese and the like. The tea leaves to be used may be new shoots, old leaves or a mixture thereof, but it is preferable to use the new shoots because of easy extraction of the present enzyme from the tea leaves.
【0008】本酵素の茶葉からの抽出は、一般的な植物
酵素の抽出方法(瓜谷郁三,志村憲助,中村道徳,船津
勝編、生物化学実験法14 高等植物の二次代謝研究
法(1981)学会出版センター;堀尾武一,山下仁平
編、蛋白質・酵素の基礎実験法(1981)南江堂)に
より行えばよい。例えば、生茶葉の重量に対して1〜2
0倍量の緩衝液を加え0〜4℃で家庭用ミキサー,ホモ
ジナイザー,ブレンダー等の攪拌手段を用いて1〜3分
ずつ数回に分けて生茶葉を磨砕することにより酵素を抽
出することができる。なお、茶葉に多量に含まれるポリ
フェノール類による妨害を最小限にするためには、生茶
葉の磨砕時にポリフェノール類の吸着、除去に使用され
る物質、例えば不溶性ポリビニルピロリドン(商品名:
ポリクラAT、五協産業製)を茶葉重量と同量ないしそ
れ以上添加することが好ましい。また、別の方法とし
て、生茶葉を4℃〜−20℃程度の低温下にアセトンや
ブタノールなどの有機溶媒と共に磨砕することによって
も茶葉中のポリフェノール類を除去することができる。The extraction of this enzyme from tea leaves is carried out by a general method for extracting plant enzymes (Ikuzo Uritani, Kensuke Shimura, Michinori Nakamura, Masaru Funatsu, Biochemistry Experimental Method 14 Secondary Metabolism Research Method for Higher Plants (1981). ) Academic Society Publishing Center; Takeichi Horio, Nihei Yamashita, Basic Experiments on Proteins and Enzymes (1981) Nankodo). For example, 1-2 with respect to the weight of raw tea leaves
To extract the enzyme by adding 0 times the amount of buffer solution and grinding the raw tea leaves at 0 to 4 ° C. in several steps using a stirring means such as a household mixer, homogenizer, blender, etc. You can In order to minimize the interference of polyphenols contained in a large amount in tea leaves, substances used for adsorbing and removing polyphenols during grinding of fresh tea leaves, such as insoluble polyvinylpyrrolidone (trade name:
Polycla AT, manufactured by Gokyo Sangyo Co., Ltd.) is preferably added in an amount equal to or more than the weight of tea leaves. Alternatively, the polyphenols in the tea leaves can be removed by grinding the raw tea leaves together with an organic solvent such as acetone or butanol at a low temperature of about 4 ° C to -20 ° C.
【0009】このようにしてポリフェノール類を除去し
た茶葉粉末に緩衝液を加え0〜4℃で1〜3時間程度攪
拌して、目的とする酵素を抽出することもできる。ここ
で、緩衝液としては各種のものが使用でき、例えばクエ
ン酸緩衝液,酢酸緩衝液,酒石酸緩衝液,コハク酸緩衝
液,マレイン酸緩衝液,リン酸緩衝液,イミダゾール−
塩酸緩衝液,Tris-HCl緩衝液,ホウ酸緩衝液,クエン酸
−リン酸緩衝液等を挙げることができる。It is also possible to extract a target enzyme by adding a buffer solution to the tea leaf powder from which the polyphenols have been removed in this way and stirring the mixture at 0 to 4 ° C. for about 1 to 3 hours. Here, various buffers can be used, for example, citrate buffer, acetate buffer, tartrate buffer, succinate buffer, maleate buffer, phosphate buffer, imidazole-buffer.
Examples thereof include hydrochloric acid buffer solution, Tris-HCl buffer solution, borate buffer solution, and citric acid-phosphate buffer solution.
【0010】上記の方法によって得られた抽出物から残
渣を除くために、濾過,遠心分離などの固液分離手段を
適用して粗酵素抽出液とする。粗酵素抽出液からの本酵
素の精製は、公知の分離・精製方法が適用できる。例え
ば、粗酵素抽出液から硫安塩析法,有機溶媒沈殿法など
により粗酵素蛋白質を得、さらにこれをイオン交換,ゲ
ル濾過,アフィニティー等の各種クロマトグラフィーを
適宜組み合わせることによって精製酵素を得ることがで
きる。In order to remove the residue from the extract obtained by the above method, solid-liquid separation means such as filtration and centrifugation is applied to obtain a crude enzyme extract. A known separation / purification method can be applied to the purification of the present enzyme from the crude enzyme extract. For example, a crude enzyme protein can be obtained from a crude enzyme extract by an ammonium sulfate salting-out method, an organic solvent precipitation method and the like, and a purified enzyme can be obtained by appropriately combining this with various chromatographies such as ion exchange, gel filtration and affinity. it can.
【0011】[0011]
【実施例】以下に本発明を実施例によって説明するが、
本発明はこれらにより何ら制限されるものではない。 実施例1 生茶葉(やぶきた種)1kgにあらかじめ−20℃に冷
却したアセトン4リットル(L)を加え、ホモゲナイザ
ーにて3分間磨砕した。残渣を濾過して集め、これをア
セトン1Lで3回洗浄後、真空デシケーター中で乾燥
し、アセトンパウダー200gを得た。このアセトンパ
ウダーを1Lの0.1Mクエン酸緩衝液(pH6.0)
に懸濁させ、4℃で3時間攪拌して酵素を抽出した。抽
出物を遠心分離して残渣を除去したのち、上清液に同量
のアセトンを加え、蛋白質を沈殿させた。次いで、遠心
分離により沈殿物を集め、上記したクエン酸緩衝液30
0mlに溶解後、硫安塩析を行った。EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited to these. Example 1 To 1 kg of fresh tea leaves (Yabukita seeds) was added 4 liters (L) of acetone that had been cooled to -20 ° C in advance, and the mixture was ground with a homogenizer for 3 minutes. The residue was collected by filtration, washed three times with 1 L of acetone, and then dried in a vacuum desiccator to obtain 200 g of acetone powder. This acetone powder was added to 1 L of 0.1 M citrate buffer (pH 6.0).
Then, the enzyme was extracted by suspending the solution in 4 times and stirring at 4 ° C. for 3 hours. The extract was centrifuged to remove the residue, and then the same amount of acetone was added to the supernatant to precipitate the protein. Then, the precipitate is collected by centrifugation and the citrate buffer solution 30 described above is used.
After dissolution in 0 ml, salting out with ammonium sulfate was performed.
【0012】40〜80%飽和硫安画分に析出する沈殿
物を遠心分離により集め、この沈殿物を少量の20mM
クエン酸緩衝液(pH6.0)に溶解した後、同緩衝液
を用いて4℃で一夜透析した。得られた粗酵素溶液を2
0mMクエン酸緩衝液(pH6.0)で平衡化したCM
−トーヨーパール650Mカラムに展開し、イオン交換
クロマトグラフィーを行った。カラムを上記緩衝液で洗
浄後、0〜0.5Mの塩化ナトリウムを含む同緩衝液で
酵素を溶出した。The precipitate deposited in the 40-80% saturated ammonium sulfate fraction was collected by centrifugation, and this precipitate was collected in a small amount of 20 mM.
After dissolving in a citrate buffer (pH 6.0), it was dialyzed against the same buffer at 4 ° C. overnight. 2 of the obtained crude enzyme solution
CM equilibrated with 0 mM citrate buffer (pH 6.0)
-It was developed on a Toyopearl 650M column and subjected to ion exchange chromatography. After washing the column with the above buffer, the enzyme was eluted with the same buffer containing 0-0.5 M sodium chloride.
【0013】酵素活性は、p−ニトロフェニルβ−グル
コシドを基質とし、遊離するp−ニトロフェノールを分
光光度計で測定することによって調べた。また、酵素活
性は1分間に1μmoleのp−ニトロフェノールを遊
離する酵素量を1ユニットと定義した。図1にCM−ト
ヨパールを用いたイオン交換クロマトグラフィーでの酵
素の溶出パターンを示す。図から明らかなように、グリ
コシダーゼI〜III が得られた。これら3画分を茶香気
成分前駆体を含む粗画分と37℃で90分間反応させ、
生成する茶香気成分組成をアセトンパウダーを用いたと
きに生成する香気成分組成と比較した。その結果、グリ
コシダーゼIIを用いたときに生成する香気成分組成がア
セトンパウダーでの結果と最も類似していた。すなわ
ち、グリコシダーゼII画分に茶香気成分生成酵素、β−
プリメベロシダーゼが存在することが確認された。The enzyme activity was examined by using p-nitrophenyl β-glucoside as a substrate and measuring the released p-nitrophenol by a spectrophotometer. The enzyme activity was defined as 1 unit of the amount of enzyme that liberates 1 μmole of p-nitrophenol per minute. FIG. 1 shows the elution pattern of the enzyme in ion exchange chromatography using CM-Toyopearl. As is clear from the figure, glycosidases I to III were obtained. These three fractions are reacted with a crude fraction containing a tea aroma component precursor at 37 ° C. for 90 minutes,
The tea fragrance composition produced was compared with the fragrance composition produced when acetone powder was used. As a result, the composition of aroma components produced by using glycosidase II was the most similar to that of the acetone powder. That is, the glycosidase II fraction contained in the tea aroma component-producing enzyme, β-
It was confirmed that prime berosidase was present.
【0014】次に、グリコシダーゼII画分を限外濾過に
より濃縮し、得られた濃縮液を20mMクエン酸緩衝液
(pH6.0)で平衡化した陽イオン交換Mono−S
カラム(5×50mm)に展開し、上記緩衝液で溶出し
て茶香気成分生成酵素、β−プリメベロシダーゼの精製
酵素標品を得た。以上の精製操作によって得られた酵素
標品は、SDS−ポリアクリルアミドゲル電気泳動で均
一であった。また、本酵素が前記した理化学的性質を有
していることを確認した。Next, the glycosidase II fraction was concentrated by ultrafiltration, and the obtained concentrate was equilibrated with 20 mM citrate buffer (pH 6.0), and the cation exchange Mono-S was mixed.
It was developed on a column (5 × 50 mm) and eluted with the above-mentioned buffer solution to obtain a purified enzyme preparation of the tea aroma component-forming enzyme and β-primeverose. The enzyme preparation obtained by the above purification procedure was homogeneous by SDS-polyacrylamide gel electrophoresis. In addition, it was confirmed that this enzyme has the physicochemical properties described above.
【0015】[0015]
【発明の効果】本発明の茶香気成分生成酵素、β−プリ
メベロシダーゼは、生茶葉から簡便な操作により得られ
る。本酵素は、不揮発性の茶フレーバー前駆体からバラ
ンスのとれた茶フレーバーを効率よく生成できるので、
茶飲料をはじめとして茶を素材とした食品のフレーバー
の改善に有効に活用することができる。EFFECTS OF THE INVENTION The tea aroma component-producing enzyme, β-primeverose, of the present invention can be obtained from fresh tea leaves by a simple operation. Since this enzyme can efficiently produce a balanced tea flavor from a non-volatile tea flavor precursor,
It can be effectively used to improve the flavor of tea-based foods such as tea beverages.
【図1】 CM−トヨパールを用いたイオン交換クロマ
トグラフィーでの酵素の溶出パターンである。FIG. 1 is an elution pattern of an enzyme in ion exchange chromatography using CM-Toyopearl.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 FI 技術表示箇所 C11B 9/02 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI technical display location C11B 9/02
Claims (2)
成酵素、β−プリメベロシダーゼ。 (1)作用:茶香気成分前駆体に作用して茶香気成分を
生成する。 (2)基質特異性:糖部分にプリメベロース(6−O−
β−キシロシルグルコース)あるいはグルコースを持つ
茶香気成分配糖体に作用し、これを加水分解してプリメ
ベロースやグルコースを生成する。また、p−ニトロフ
ェニルβ−グルコシドやp−ニトロフェニルβ−キシロ
シドに作用し、グルコースあるいはキシロースを遊離す
る。 (3)至適pH:pH4〜6 (4)pH安定性:37℃、1時間の処理においてpH
4〜7で安定 (5)至適温度:50℃付近 (6)熱安定性:pH6、1時間の処理において45℃
以下で安定 (7)分子量:61,000(SDS−ポリアクリルア
ミドゲル電気泳動)1. A β-primemoversidase, which is a tea aroma component-forming enzyme having the following physicochemical properties. (1) Action: A tea aroma component is produced by acting on the tea aroma component precursor. (2) Substrate specificity: Primeverose (6-O-
β-xylosyl glucose) or a tea aroma component glycoside having glucose is acted on and hydrolyzed to produce primeverose or glucose. Further, it acts on p-nitrophenyl β-glucoside and p-nitrophenyl β-xyloside to release glucose or xylose. (3) Optimum pH: pH 4 to 6 (4) pH stability: pH at 37 ° C for 1 hour treatment
Stable at 4 to 7 (5) Optimum temperature: around 50 ° C (6) Thermal stability: pH 6, 45 ° C in 1 hour treatment
Stable below (7) Molecular weight: 61,000 (SDS-polyacrylamide gel electrophoresis)
ることを特徴とする請求項1記載のβ−プリメベロシダ
ーゼの製造法。2. The method for producing β-primeverosidase according to claim 1, wherein a buffer solution is added to fresh tea leaves, and the mixture is stirred and extracted.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP06311281A JP3101168B2 (en) | 1994-11-22 | 1994-11-22 | Tea aroma component producing enzyme and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP06311281A JP3101168B2 (en) | 1994-11-22 | 1994-11-22 | Tea aroma component producing enzyme and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08140675A true JPH08140675A (en) | 1996-06-04 |
JP3101168B2 JP3101168B2 (en) | 2000-10-23 |
Family
ID=18015251
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP06311281A Expired - Fee Related JP3101168B2 (en) | 1994-11-22 | 1994-11-22 | Tea aroma component producing enzyme and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3101168B2 (en) |
Cited By (8)
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WO2000018931A1 (en) * | 1998-09-30 | 2000-04-06 | Amano Enzyme Inc. | Novel enzyme compositions, process for producing the same and utilization of the same |
WO2000052177A1 (en) * | 1999-03-04 | 2000-09-08 | Amano Enzyme Inc. | Β-primeverosidase gene |
EP1038878A1 (en) * | 1999-03-19 | 2000-09-27 | Amano Pharmaceutical Co., Ltd. | Method of releasing saccharide from glycoside |
WO2001073102A1 (en) * | 2000-03-29 | 2001-10-04 | Amano Enzyme Inc. | Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process |
WO2003056930A1 (en) * | 2001-12-28 | 2003-07-17 | Amano Enzyme Inc. | Process for producing tea drink and tea drink product |
WO2006062133A1 (en) * | 2004-12-08 | 2006-06-15 | Takasago International Corporation | Methods of producing enzymatically treated tea extract, natural aroma of enzymatically treated tea and concentrated natural aroma extract of enzymatically treated tea, and enzymatically treated tea extract, natural aroma of enzymatically treated tea and concentrated natural aroma extract of enzymatically treated tea obtaine |
WO2007013539A1 (en) * | 2005-07-29 | 2007-02-01 | Amano Enzyme Inc. | Novel diglycosidase and gene encoding the same |
JPWO2005039301A1 (en) * | 2003-10-23 | 2007-02-15 | 高砂香料工業株式会社 | Fresh tea leaf powder, processed product, extract, oil and aroma obtained from fresh tea leaf powder |
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JPH0578157U (en) * | 1992-03-19 | 1993-10-22 | motor | |
US6570212B1 (en) | 2000-05-24 | 2003-05-27 | Lattice Semiconductor Corporation | Complementary avalanche injection EEPROM cell |
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Cited By (15)
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AU770044B2 (en) * | 1998-09-30 | 2004-02-12 | Amano Enzyme Inc. | Novel enzyme compositions, process for producing the same and utilization of the same |
WO2000018931A1 (en) * | 1998-09-30 | 2000-04-06 | Amano Enzyme Inc. | Novel enzyme compositions, process for producing the same and utilization of the same |
US7109014B1 (en) | 1998-09-30 | 2006-09-19 | Amano Enzyme Inc. | Diglycosidase isolated from microorganisms |
WO2000052177A1 (en) * | 1999-03-04 | 2000-09-08 | Amano Enzyme Inc. | Β-primeverosidase gene |
US6645750B1 (en) | 1999-03-04 | 2003-11-11 | Amano Enzyme Inc. | Polynucleotides encoding polypeptides having β-primeverosidase activity |
EP1038878A1 (en) * | 1999-03-19 | 2000-09-27 | Amano Pharmaceutical Co., Ltd. | Method of releasing saccharide from glycoside |
WO2001073102A1 (en) * | 2000-03-29 | 2001-10-04 | Amano Enzyme Inc. | Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process |
US7118895B2 (en) | 2000-03-29 | 2006-10-10 | Amano Enzyme Inc. | Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process |
WO2003056930A1 (en) * | 2001-12-28 | 2003-07-17 | Amano Enzyme Inc. | Process for producing tea drink and tea drink product |
JPWO2005039301A1 (en) * | 2003-10-23 | 2007-02-15 | 高砂香料工業株式会社 | Fresh tea leaf powder, processed product, extract, oil and aroma obtained from fresh tea leaf powder |
JP4680062B2 (en) * | 2003-10-23 | 2011-05-11 | 高砂香料工業株式会社 | Fresh tea leaf powder, extract obtained from fresh tea leaf powder, and method for producing aroma component-containing material |
WO2006062133A1 (en) * | 2004-12-08 | 2006-06-15 | Takasago International Corporation | Methods of producing enzymatically treated tea extract, natural aroma of enzymatically treated tea and concentrated natural aroma extract of enzymatically treated tea, and enzymatically treated tea extract, natural aroma of enzymatically treated tea and concentrated natural aroma extract of enzymatically treated tea obtaine |
WO2007013539A1 (en) * | 2005-07-29 | 2007-02-01 | Amano Enzyme Inc. | Novel diglycosidase and gene encoding the same |
JP2007029040A (en) * | 2005-07-29 | 2007-02-08 | Amano Enzyme Inc | New diglycosidase and gene encoding the same |
US7998721B2 (en) | 2005-07-29 | 2011-08-16 | Amano Enzyme Inc. | Diglycosidase and gene encoding the same |
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