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    ＲＳ３ 유형의 저항 전분에 대해 분해능이 있는비피도박테리움 아도레스센티스를 유효성분으로 함유하는것을 특징으로 하는 식품 조성물
    1.
    发明公开
    ＲＳ３ 유형의 저항 전분에 대해 분해능이 있는비피도박테리움 아도레스센티스를 유효성분으로 함유하는것을 특징으로 하는 식품 조성물 有权
    具有双歧杆菌的食品组合物利用RS-3型抗性淀粉

    公开(公告)号：KR1020080084519A

    公开(公告)日：2008-09-19

    申请号：KR1020070048250

    申请日：2007-05-17

    Applicant: 재단법인서울대학교산학협력재단

    Inventor： 문태화 ,  이창주 ,  신상익 ,  이상준

    IPC: A23L1/29 ,  C12N1/20 ,  A23L1/054 ,  A23L1/03

    CPC classification number: A23L33/00 ,  A23L2/38 ,  A23L29/065 ,  A23Y2300/19 ,  C12N1/20

    Abstract: A food composition containing Bifidobacterium adolescentis with degradability for RS3-type resistant starch as an effective ingredient is provided to supply a lactic acid bacterium that is survivable through the stomach and small intestines after oral ingestion. A food composition contains Bifidobacterium adolescentis with degradability for RS3-type resistant starch as an effective ingredient. The Bifidobacterium adolescentis is Bifidobacterium adolescentis JCS2 (KCTC 10924BP) excellent in resistant-starch degradability, acid tolerance, and bile tolerance. The food composition is one selected from lactic-acid fermented milk, soybean milk, powdered milk, beverage, baby food, raw grain, or health-supplementary food.

    Abstract translation: 提供含有针对RS3型抗性淀粉作为有效成分的具有降解性的青春双歧杆菌的食品组合物，以提供在口服摄入后通过胃和小肠可存活的乳酸菌。 食品组合物含有具有降解性的双歧杆菌双歧杆菌作为有效成分的RS3型抗性淀粉。 青春双歧杆菌是抗性淀粉降解性，耐酸性和胆汁耐受性优异的青春双歧杆菌JCS2（KCTC 10924BP）。 食品组合物是选自乳酸发酵乳，豆浆，奶粉，饮料，婴儿食品，生粮或健康补充食品中的一种。

    내열성 서모토가 마리티마 글루코시데이즈, 및 이를이용한 포도당의 제조방법
    2.
    发明公开
    내열성 서모토가 마리티마 글루코시데이즈, 및 이를이용한 포도당의 제조방법 失效
    热稳定酶热稳定性海藻糖蛋白酶及其制备方法

    公开(公告)号：KR1020030076776A

    公开(公告)日：2003-09-29

    申请号：KR1020020015439

    申请日：2002-03-21

    Applicant: 재단법인서울대학교산학협력재단

    Inventor： 박관화 ,  문태화 ,  이명희 ,  김영완 ,  김묘정 ,  김태집 ,  박천석

    IPC: C12N9/44

    CPC classification number: C12N9/2428 ,  C12P19/02 ,  C12P19/16 ,  C12P19/20

    Abstract: PURPOSE: A thermostable enzyme Thermotoga maritima glucosidase and a method for preparing glucose using the same enzyme are provided, thereby stably preparing glucose from starch at high temperature without producing harmful salts. CONSTITUTION: A thermostable enzyme Thermotoga maritima glucosidase is produced by Thermotoga maritima, has optimal pH of 6.0 to 7.0, optimal temperature of 80 to 90 deg. C, and decomposes alpha-1,4 glucoside bond and alpha-1,6 glucoside bond, wherein the substrate of Thermotoga maritima glucosidase is selected from maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, paranitrophenylpentaglucoside and beta-cyclodextrin.

    Abstract translation: 目的：提供热稳定酶Thermotoga maritima葡糖苷酶和使用相同酶制备葡萄糖的方法，从而在高温下稳定地从淀粉制备葡萄糖而不产生有害盐。 构成：热稳定酶Thermotoga maritima葡糖苷酶由Thermotoga maritima生产，具有6.0至7.0的最佳pH，最佳温度为80至90度。 C，并分解α-1,4葡萄糖苷键和α-1,6糖苷键，其中Thermotoga maritima葡糖苷酶的底物选自麦芽三糖，麦芽四糖，麦芽五糖，麦芽六糖，麦芽七糖，对硝基苯基五糖苷和β-环糊精。

    지소화성이 증진된 전분의 제조방법
    7.
    发明公开
    지소화성이 증진된 전분의 제조방법 有权
    用于生产具有缓慢可溶性的淀粉的方法

    公开(公告)号：KR1020090066542A

    公开(公告)日：2009-06-24

    申请号：KR1020070134131

    申请日：2007-12-20

    Applicant: 재단법인서울대학교산학협력재단

    Inventor： 문태화 ,  신희정 ,  최승준 ,  손마리 ,  이창주

    IPC: A23L1/0522 ,  A23L1/30

    CPC classification number: A23L29/212 ,  A23L29/32 ,  A23L33/10

    Abstract: A method for preparing starch with improved digestibility is provided to slowly increase the blood-sugar level after a meal for obese or diabetic patients by mixing starch and sugar and adding amylosucrase to the mixture. Starch and sugar are suspended in water to prepare a suspension. Amylosucrase(E.C. 2.4.1.4) or amylosucrase-containing liquid is added to the suspension in order to induce an enzyme reaction. The suspension is boiled. The starch is selected among waxy corn starch, corn starch, waxy rice starch, normal rice starch, waxy potato starch and potato starch. The amylosucrase is derived from Neisseria polysaccharea. The amylosucrase-containing liquid represents a culture medium of transformed strains or homogenate. The enzyme reaction is performed at 25~35°C.

    Abstract translation: 提供了一种具有改善的消化率的淀粉制备方法，用于通过混合淀粉和糖并将淀粉蔗糖酶加入混合物中来缓慢增加肥胖或糖尿病患者餐后的血糖水平。 将淀粉和糖悬浮在水中以制备悬浮液。 将淀粉蔗糖酶（E.C.2.4.1.4）或含淀粉蔗糖酶的液体加入到悬浮液中以诱导酶反应。 暂停煮沸。 淀粉选自蜡质玉米淀粉，玉米淀粉，糯米淀粉，普通米淀粉，蜡质马铃薯淀粉和马铃薯淀粉。 淀粉蔗糖酶衍生自多形奈瑟氏球菌。 含有淀粉蔗糖酶的液体代表转化菌株或匀浆物的培养基。 酶反应在25〜35℃下进行。

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