COMPOUND 460B, ITS PRODUCTION, FOOD ADDITIVE, PROCESSING OF SPOROZOA-PARASITIZING FISH MEAT, AND PRODUCTION OF MINCED FISH AND BOILED MARINE PASTE PRODUCTS

摘要

PROBLEM TO BE SOLVED: To produce a new compound, 460B, which is obtained from a culture of microorganisms of Aspergillus sp., has inhibitory activity on proteolytic enzymes which decompose thiol-based proteins, a good preventive effect on jelly meat formation, and is useful as an additive for processing fish having jelly meat to minced fish meat. ;SOLUTION: This new compound, 460B, is produced by culturing microorganisms of Aspergirus sp. which has ability to produce the compound of the formula, 460B (for example, Aspergirus oryzae ATCC 20386), and extracting the compound 460B out of the culture. This compound is preferably added to protein to be processed in a quantity of 0.001-0.01 pts.-wt. to 100 pts.wt. of the protein. This compound has the following properties: appearance: white powder; molecular formula: C₂₀H₃₀N₄O₅; molecular weight: 406.48; solubility: easily soluble in water, methanol, etc., insoluble in ethyl acetate and chloroform; color reaction: positive to ReydonSmith reaction and ninhydrin reaction, negative to Sakaguchi reaction and Anthron reaction; amino acid analysis: phenylalanine is detected as a result of hydrolysis with 6N hydrochloric acid.;COPYRIGHT: (C)1998,JPO