KR960007613A - Oligopeptide Mixtures Produced in Rice and Methods for Making the Same - Google Patents

Oligopeptide Mixtures Produced in Rice and Methods for Making the Same Download PDF

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Publication number
KR960007613A
KR960007613A KR1019940020483A KR19940020483A KR960007613A KR 960007613 A KR960007613 A KR 960007613A KR 1019940020483 A KR1019940020483 A KR 1019940020483A KR 19940020483 A KR19940020483 A KR 19940020483A KR 960007613 A KR960007613 A KR 960007613A
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KR
South Korea
Prior art keywords
rice
solution
oligopeptide
protein
ethanol
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Application number
KR1019940020483A
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Korean (ko)
Inventor
김종희
김호
공운영
Original Assignee
김정순
제일제당 주식회사
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Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019940020483A priority Critical patent/KR960007613A/en
Publication of KR960007613A publication Critical patent/KR960007613A/en

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Abstract

본 발명은 쌀을 원료로 하여 제조된 올리고펩타이드 혼합물과 그 제조방법에 관한 것이다.The present invention relates to an oligopeptide mixture prepared from rice and a method for producing the same.

본 발명에서는 쌀단백질에 소화효소인 펩신 0.1-5.0%를 첨가하여, 37℃에서, 12-36시간 교반하여 단백질 분해물을 얻은 다음 그 중, 미분해물을 80% 에탄올용액 침전법으로 분리시킨 후, 농출, 동결건조하여 올리고펩타이드를 얻을 수 있다.In the present invention, 0.1-5.0% of pepsin, a digestive enzyme, is added to rice protein, followed by stirring at 37 ° C. for 12-36 hours to obtain a protein degradation product, after which the undissolved product is separated by 80% ethanol solution precipitation. Oligopeptides can be obtained by concentration and lyophilization.

본 발명에 따른 쌀단백질의 올리고펩타이드 혼합물은 아미노산 잔기수가 3-5로서 균일하며, 유리아미노산 함유량이 0.9-3.7%로 매우 적으며, 또한 백색분말로서 우수한 용해성을 갖고 있다. 그러므로, 이를 이용하여 영양유액, 병태식을 조제할 수 있다.The oligopeptide mixture of the rice protein according to the present invention has a uniform amino acid residue number of 3-5, very low free amino acid content of 0.9-3.7%, and excellent solubility as a white powder. Therefore, it can be used to prepare nutritional fluids and pathological conditions.

Description

쌀에서 제조되는 올리고펩타이드 혼합물 및 그 제조 방법Oligopeptide Mixtures Produced in Rice and Methods for Making the Same

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 농축미단백질(A)과 본 발명의 올리고펩타이드 혼합물(B)을 나타내는 사진이다1 is a photograph showing a concentrated microprotein (A) and an oligopeptide mixture (B) of the present invention.

Claims (5)

쌀 단백질을 펩신 효소처리로써 가수분해시킨 후, 미분해물을 제거하는 과정을 거쳐서 제조디는 올리고펩타이드 혼합물.An oligopeptide mixture prepared by hydrolyzing rice protein by pepsin enzyme treatment and then removing undissolved product. 하기 (ⅰ)-(ⅳ)단계를 포함하는 쌀에서 올리고펩타이드를 제조하는 방법: (ⅰ)통상의 농축미 단백질 정제법을 이용하여 쌀에서 쌀 단백질을 정제하는 단계, (ⅱ)쌀단백질을 함유하는 용액에 펩신을 첨가하여 가수분해 반응시킴으로써 단백질 가수분해 용액을 제조하는 단계, (ⅲ)가수분해 용액에서 에탄올 침전법을 사용하여 침전된 미분해물을 제거하는 단계, (ⅳ)미분해물을 제거한 에탄올 용액을 증류하여 에탄올을 제거하고 올리고펩타이드를 회수하는 단계.A method for producing an oligopeptide from rice comprising the following steps (iii)-(iii): (iii) purifying rice protein from rice using a conventional concentrated protein purification method, (ii) containing rice protein Preparing a protein hydrolysis solution by adding pepsin to the solution to hydrolyze and reacting the hydrolyzate solution, (i) removing the undigested precipitate from the hydrolysis solution using the ethanol precipitation method, and (iii) removing the undigested ethanol. Distilling the solution to remove ethanol and recovering the oligopeptide. 제2항에 있어서, ⅱ)단계에서 쌀단백질을 함유하는 용액을 pH 2.1로 조정하고, 펩신의 첨가량을 쌀 단백질에 대해 0.1-5.0%로 하여, 37℃에서 12-36시간 동안 교반하는 것을 특징으로 하는 제조방법.The method of claim 2, wherein in step ii) the solution containing the rice protein is adjusted to pH 2.1, and the amount of pepsin added is 0.1-5.0% with respect to the rice protein, followed by stirring at 37 ° C for 12-36 hours. The manufacturing method to make. 제2항에 있어서, 에탄올 침전법은 가수분해 용액에 에탄올을 첨가하여 에탄올 농도가 용액의 80%가 되도록하여 미분해물을 침전시키는 것임을 특징으로 하는 제조방법.3. The method according to claim 2, wherein the ethanol precipitation method adds ethanol to the hydrolysis solution so that the ethanol concentration becomes 80% of the solution to precipitate the undecomposed product. 제2항에 있어서, 회수된 올리고펩타이드를 동결 건조시키는 단계를 더 포함함을 특징으로 하는 제조방법.The method of claim 2, further comprising freeze drying the recovered oligopeptide. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940020483A 1994-08-19 1994-08-19 Oligopeptide Mixtures Produced in Rice and Methods for Making the Same KR960007613A (en)

Priority Applications (1)

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KR1019940020483A KR960007613A (en) 1994-08-19 1994-08-19 Oligopeptide Mixtures Produced in Rice and Methods for Making the Same

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Application Number Priority Date Filing Date Title
KR1019940020483A KR960007613A (en) 1994-08-19 1994-08-19 Oligopeptide Mixtures Produced in Rice and Methods for Making the Same

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100513996B1 (en) * 1996-11-21 2005-12-07 아지노모토 가부시키가이샤 Method for preparing L-glutamic acid by continuous fermentation
KR20160078633A (en) 2014-12-24 2016-07-05 재단법인 포항산업과학연구원 Regenerator of combustion furnace and Furnace having the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100513996B1 (en) * 1996-11-21 2005-12-07 아지노모토 가부시키가이샤 Method for preparing L-glutamic acid by continuous fermentation
KR20160078633A (en) 2014-12-24 2016-07-05 재단법인 포항산업과학연구원 Regenerator of combustion furnace and Furnace having the same

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