| abstract |
(57) [Summary] [PROBLEMS] To make a branching enzyme act at a starch gelatinization start temperature of 65 to 70 ° C. or higher, to obtain a high effect, To establish a method for producing cyclic glucan with high efficiency and a method for modifying food. SOLUTION: It has an effect of using an α-glucan as a substrate to generate a cyclic glucan by an intramolecular transfer reaction, and has an optimal reaction temperature of 65 ° C. or more, and maintains the activity at 65 ° C. or more for 10 minutes or more. Use of highly heat-resistant blanching enzyme. A method for producing cyclic glucan, comprising a step of cyclizing α-glucan using this highly heat-resistant branching enzyme, and a step of recovering and purifying cyclic glucan. A method for producing a food, comprising a step of adding a highly heat-resistant blanching enzyme to a food, and a step of heat-treating the food. Food materials, food additives, or food modifiers containing highly heat-resistant blanching enzymes. |