CN1090675C - 水解蛋白质的方法 - Google Patents

水解蛋白质的方法 Download PDF

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CN1090675C
CN1090675C CN94191903A CN94191903A CN1090675C CN 1090675 C CN1090675 C CN 1090675C CN 94191903 A CN94191903 A CN 94191903A CN 94191903 A CN94191903 A CN 94191903A CN 1090675 C CN1090675 C CN 1090675C
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proteolysis
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P·M·尼尔森
P·赫瓦斯
K·汉森
G·布多尔夫森
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Abstract

一种通过与得自米曲霉的蛋白水解酶制品共同保温来水解植物或动物蛋白质的方法。该蛋白水解酶制品至少含有五种蛋白水解成分,每种成分分别具有选自23kD,27kD,31kD,32kD,35kD,38kD,42kD,47kD,53kD和100kD的大致分子量,如FlavourzymeTM。提供了一种用于或作为食品(如母乳代用品、干酪、水解植物蛋白(HVP)、肉浸膏、调味剂)的蛋白质水解产物。提供了用于食品或非食品(如玩赏动物食物、化妆品)发酵的方法。由此方法达到高水解度(DH),风味增强和高蛋白质溶解性(PSI)。

Description

水解蛋白质的方法
本发明涉及一种水解蛋白质的方法,由此方法获得的蛋白质水解产物以及含有此蛋白质水解产物的食品和非食品。
水解蛋白质的方法在例如英国专利1,507,380,美国专利3,723,250以及国际专利申请号WO 89/00272,WO 92/13964和WO 90/05462中已有描述。
需要导致高蛋白质水解度和具有极好感官特性的水解产物的水解蛋白质的方法。
现已发现,得自米曲霉并由Novo Nordisk A/S以商品名FlavourzymeTM提供的蛋白水解酶制品具有极好的蛋白质水解性能,例如,可能达到高水解度,得到不带苦味的水解产物。
本发明相应地提出一种通过与得自米曲霉并由Novo NordiskA/S,Denmark以商品名FlavourzymeTM提供的蛋白水解制品共同保温而水解蛋白质的方法。
在其第二方面,本发明提出了由本发明的方法获得的蛋白质水解产物。
本发明进一步提出了含有本发明的蛋白质水解产物的食品和非食品产物。
参考附图进一步阐述本发明,其中:
图1表示通过在pH5至pH9的pH范围内将本发明的方法应用于酪蛋白酸钠而得到的水解度(%DH)对水解时间(小时)的关系(■:pH5,▲pH6,○pH7,□pH8,●pH9);
图2表示按本发明的方法水解22小时后的大豆蛋白分离物的水解度(%DH)(■:FlavourzymeTM,▲:CorolaseTM7092,◇:CorolaseTM7093,◆:AlcalaseTM,□:NeutraseTM);
图3表示按本发明的方法水解22小时后的酪蛋白酸钠的水解度(%DH)(■:FlavourzymeTM,▲:CorolasTM7092,◇:CorolaseTM7093,◆:AlcalaseTM,□:NeutraseTM)。
FlavourzymeTM的特征表明,得自米曲霉的蛋白水解制品含有一些蛋白水解成分。该制品似乎含有五种或更多种蛋白水解酶成分,其中每种成分可以具有下面任何大致分子量:23kD,27kD,31kD,32kD,35kD,38kD,42kD,47kD,53kD和100kD。
本发明相应地提出一种通过与蛋白水解酶制品共同保温而水解蛋白质的方法。该蛋白水解酶制品得自米曲霉且至少含有五种蛋白水解成分,这些蛋白水解成分分别具有选自23kD,27kD,31kD,32kD,35kD,38kD,42kD,47kD,53kD和100kD的大致分子量。
在一个优选的实施方案中,蛋白质与蛋白水解制品共同保温。该蛋白水解制品得自米曲霉,至少含有五种蛋白水解成分。这些蛋白水解成分分别具有大致分子量:23kD,31kD,35kD,38kD和53kD。
以此领域技术人员所公知的方式通过使用SDS聚丙烯酰胺凝胶电泳(SDS-PAGE)测定蛋白水解制品中蛋白酶成分的分子量。用这种方法测定出每种蛋白酶成分的分子量。
本发明的方法可以完成蛋白质的高度水解。本方法产生不带苦味的水解产物和具有显著汤味/肉味的水解产物。
可以用所达到的水解度确定蛋白质水解的程度。在本发明的上下文中,水解度(DH)是由下式定义的:
Figure C9419190300071
可以根据Adler-Nissen Enzymic Hydrolysis of FoodProteins;Elsvier Applied Science Publishers Ltd.(1986),P.122的方法计算DH。
通过采用本发明的方法,可能达到高于35%的DH,优选高于60%,更优选高于70%,最优选高于80%。
通过本发明的方法也可能达到很高的蛋白质溶解度。可以通过Adler-Nissen在所引的书中描述的蛋白质溶解度系数(PSI)来描述蛋白质的溶解度。
在一个优选的实施例中,蛋白质溶解度可达到高于50%PSI,优选高于70%PSI,更优选高于90%PSI。
可便利地用本发明方法水解的蛋白质或蛋白原料可以是任何植物蛋白象大豆蛋白,谷物蛋白如小麦谷蛋白或玉米蛋白,菜籽蛋白,苜蓿蛋白,豌豆蛋白,蚕豆蛋白,棉籽蛋白或芝麻籽蛋白,或者是任何动物蛋白或蛋白原料象牛乳蛋白质,乳清蛋白质,酪蛋白,肉蛋白,鱼蛋白,血蛋白,蛋清或明胶。
为获得令人满意的水解度,可适当地向蛋白质或蛋白原料加入蛋白质量为0.05-15AU/100g蛋白质,优选0.1-8AU/100g蛋白质的蛋白水解酶。
保温可在pH为约4和约10之间进行,优选在约5和约10之间。如实施例2中所示,即使在极端pH条件下即pH在5至9的全部范围内,本发明的方法也可很好地进行。
在任何不会使酶制品失活的方便的温度下,即在从约20℃至约70℃的范围内,可以进行保温。
按照常规作法,通过将保温混合物的温度升至高于约70℃或将保温混合物的pH降至低于约4.0可适当地使蛋白水解酶制品失活。
而在另一优选的实施例中,蛋白质或蛋白基质的保温可与FlavourzymeTM和一种或多种其它蛋白酶制品的混合物一同进行。
优选的蛋白酶制品包括中性或碱性蛋白酶。合适的中性蛋白酶的例子是得自芽孢杆菌的中性蛋白酶,优选得自枯草杆菌的中性蛋白酶,例如由Novo Nordisk,Denmark以商品名NeutraseTM提供的酶制品。合适的碱性蛋白酶的例子是得自芽孢杆菌的碱性蛋白酶,优选得自地衣芽孢杆菌的碱性蛋白酶,例如由Novo Nordisk,Denmark以商品名AlcalaseTM提供的含有枯草杆菌蛋白酶A(Substilisin Carlsberg)作为活性成分的碱性蛋白酶。
本发明的方法中所进行的保温也可与FlavourzymeTM和一种或多种其它脂肪酶制品的混合物一同进行。
优选的脂肪酶制品包括真菌脂肪酶。合适的真菌脂肪酶的例子是得自毛霉的脂肪酶,优选得自Rhizomucor miehei的脂肪酶,例如由Novo Nordisk,Denmark以商品名PalataseTMM提供的酶制品;和得自曲霉的脂肪酶,优选得自黑曲霉的脂肪酶,例如由Novo Nordisk,Denmark以商品名PalataseTMA提供的酶制品。
另一方面,本发明提供了由本发明的方法获得的蛋白质水解产物。AU的确定
用血红蛋白作底物可以确定蛋白质水解活性。
在用于确定蛋白质水解活性的Anson-血红蛋白方法中,变性的血红蛋白被消化,未消化的血红蛋白用三氯醋酸(TCA)沉淀。用酚试剂确定TCA可溶性产物的量,酚试剂遇酪氨酸和色氨酸产生蓝色。
一个Anson单位定义为,标准条件(即25℃,pH7.5和10分钟反应时间)下以初始速度消化血红蛋白的酶量,该酶量使每分钟释放的TCA可溶性产物遇酚试剂可产生和一毫当量酪氨酸遇酚试剂相同的颜色。
更为详尽地描述该分析方法的folder AF 4/5可购自NovoNordisk A/S,DK-2880 Bagsvaerd,Denmark,根据需求通过参考包括在内。LU的确定
脂肪酶活性的分析:
通过以阿拉伯树胶作乳化剂乳化甘油三丁酸酯(MERCK)来制备脂肪酶的底物。
在pH7下用pH控制(pH stat)方法分析脂肪酶活性。一个脂肪酶活性单位(LU/mg)定义为每分钟释放一微摩尔脂肪酸所需脂肪酶的量。步骤1:-离子发酵上清液,废弃沉淀物。调节上清液pH至7,逐步加入等体积的96%冷乙醇。使混合物在冰浴中静置30分钟。离心并废弃沉淀物。步骤2:-离子交换色谱法。过滤上清液,加到用pH 7的50mM tris-醋酸盐缓冲液平衡过的DEAE-高速(Pharmacia TM)柱上。用同种缓冲液洗柱直到280nm下的吸收低于0.05OD。用五倍柱体积的同种缓冲液中的线性盐梯度(0至0.5M NaCl)洗脱未结合的酶活性。将含有酶活性的级分合并在一起。步骤3:-疏水色谱法。通过加入固体乙酸铵将含有酶活性的池的摩尔浓度调至0.8M。把酶加到用0.8M乙酸铵预平衡过的TSK凝胶Butyl-Toyopearl 650C柱上。用0.8M乙酸铵洗未结合的原料,用蒸馏水洗脱结合的原料。步骤4:-用水稀释含有脂肪酶活性的池,以调节电导至2ms,pH至7。将池加到用pH7的50mM tris-醋酸盐缓冲液预平衡过的高效Q琼脂糖凝胶(Pharmacia)柱上。用线性盐梯度洗脱结合的酶。食品
在更深入的方面,本发明涉及含有本发明的蛋白质水解产物的食品。
食品中加入的蛋白质水解产物的典型量在1-30%(重量)范围内。
本发明的一种重要食品是婴儿用母乳代用品的一种配料。由于通过本发明的方法达到的高水解度,本发明的蛋白质水解产物可便利地加入到母乳代用品中,该水解产物具有比未水解的牛乳蛋白质低得多的过敏性。母乳代用品可用与有关此类产品的在先文献中所述方法基本相同的方法(参见例如欧洲专利申请322,589)配制,只是用本发明的蛋白质水解产物代替已有产品中所含蛋白质水解产物。
本发明的食品还可包括本发明的用作蛋白质添加剂或给食品提供其它特性的蛋白质水解产物。因此,食品中添加的蛋白质水解产物例如可以以用本发明的方法处理碎骨而从骨头得到的肉或肉下脚料(例如,所谓的机械回收的肉,即屠宰场里已从动物屠体上割掉成块的肉后骨头上所残留的肉。有关此一般过程的更为详细的描述可参见申请人共同未决的国际专利申请WO 90/05462)为基准。也可使用来自肉加工工业的其它蛋白质副产品。
得到的蛋白质水解产物可以再适当地添加到乳化肉类食品,例如香肠或馅饼中,或者在汤或其它食品中作为风味成分。
一种通过本发明的方法从牛乳得到的食品是优选的一种干酪味产品。令人惊奇的是,牛乳蛋白的高度水解产生具有非常独特干酪味的风味化合物。本发明的这些干酪味产品在小吃产品、仿制干酪产品中有应用,或者作为一般的干酪增味剂。采用如常规应用中所用脂肪酶调整干酪味。
用于生产作为风味产品的水解植物蛋白(HVP)的传统方法是根据高温下在盐酸中长时间蒸煮。已知这会引起不希望的含氯化合物的形成。现在可能通过本发明的方法得到酶法生产的HVP产品,这些HVP产品被认为是更好的保健食品。用本发明的方法可达到的高DH能产生所需的风味特性和风味增强性质。
鉴于通过本发明的方法得到不带苦味的风味,此方法也可用于营养食品的蛋白质强化。与本发明的方法有关的在很宽的pH范围内具有很高的蛋白质水解度也是有益的。
已出乎意料地发现,通过用本发明的方法处理牛乳可产生极好的发酵培养基。通过加入相对较少的量,这些牛乳水解产物在酸奶生产或乳酸菌发酵培养物的生产中可用于加速发酵。生产时间的缩短增大了生产能力,降低了污染如噬菌体污染的危险。
本发明的方法也可相应地与发酵过程联合使用,优选用于食品生产的发酵过程。因此,为提高发酵过程的生产率,可在发酵过程中(优选食品发酵过程中)加入本发明的方法中使用的蛋白水解酶制品例如FlavourzymeTM,或本发明的蛋白质水解产物或两者一同加入。这些发酵过程的例子是涉及或发酵鱼(鱼制调味汁)、可可豆或大豆(象酱油、天培、味噌)的过程。加入蛋白水解酶制品或加入蛋白质水解产物对减少总生产时间即提高发酵速率是有用的。非食品产物
本发明的方法在非食品领域也有应用。将本发明的方法得到的风味特性用于观赏动物食物的生产也是有益的。
从明胶生产很高水解度的水解产物改进了用于加入化妆品象霜和洗发剂的明胶产品。
希望如上述发酵培养基的有益效果也能使本发明的水解产物用于其它发酵。
下面的实施例进一步阐述本发明,它们绝不意味着对所要求的发明范围的限制。
                           实施例1牛肉水解
本实施例中用下面酶制品(以蛋白质含量%(重量)表示)进行两个实验:
制品A)2%FlavourzymeTM(2.30AU/g)
制品B)1%FlavourzymeTM,2%NeutraseTM0.5L和0.15%AlcalaseTM2.4L。所有的酶购自NOVO NORDISK A/S,Denmark。FlavourzymeTM是一种得自米曲霉的蛋白水解制品,NeutraseTM0.5L是一种得自枯草杆菌的蛋白水解制品,AlcalaseTM2.4L是一种得自地衣芽孢杆菌的蛋白水解制品。
将408g牛肉绞两次并与392g水混合,使蛋白质含量为10%W/W。搅拌混合物30秒钟并加热至55℃。测定初始渗透性(mosm)和可溶性干物质(°Brix),用这些值控制后继的水解。
保温4小时后,通过在90℃下加热30分钟使酶失活。水解产物在3000XG下离心15分钟并称重。离心液于冰箱中贮藏直到次日,脂相分离并称重。离心液中pH为5.85。
结果示于下面的表1和表2中。
                          表  1
        初始渗透性(mosm)和可溶性干物质(°Brix)时间             制品A                          制品B分钟      mosm/kg    Δmosm/kg   °Brix   mosm/kg   Δmosm/kg   °Brix0         203         0         3.9      202         0         4.515                                        360         158       9.945         490         287       11.1     484         282       11.160         534         331       11.690         576         373       12.3     534         332       12.3120         623         420       12.7     579         377       12.8180         685         482       13.5     624         422       13.3240         726         523       13.8     663         461       13.7
                           表  2制品A混合物            重量      蛋白质     蛋白质     蛋白质     产率    DS°
               g          %         g            %             %肉/水             800         10         80                          15脱脂离心液        689         9.46       65.2        81.5            10.6
*干物质
如表中计算的那样,这些实验中FlavourzymeTM的使用量使产率从通常的45%提高到81.5%,溶解度从通常的57%提高到89.9%PSI。达到70.2%DH的水解度。
4%的水解液送到品尝员面前。由制品A得到的水解产物中的肉味非常显著。
                         实施例2在不同pH下的水解
本实验中以酪蛋白酸钠为底物在5-10pH范围内完成本发明的方法。
通过加热至80℃制备8%(W/W)酪蛋白酸钠(MiprodanTM30,得自MDFOODS Amba,Denmark)溶液。向800g此溶液中加入1g 4-羟基苯甲酸甲酯和0.15g 4-羟基苯甲酸丙酯,将溶液温度降至50℃。用4N NaOH或4NHCl调节pH至所需值。
1%W/W(以蛋白含量计)FlavourzymeTM(2.30AU/g,NOVONORDISK A/S,Denmark)加到溶液中,使保温进行到最大水解度(约22小时)。
在一个pH控制器(pH stat)中,在pH9.00,8.00和7.00下进行水解,通过NaOH的消耗监测保温。在pH6.00和5.00(初始pH)下,通过降低的pH和升高的渗透性监测水解。
保温0.25,1,2,4.5和22小时后得到样品。通过加热至85℃持续3分钟再于冰水中冷却使酶失活。
结果示于图1中。从图可以清楚地看出,本发明的方法可在pH5至pH9的pH值范围内进行水解。
                            实施例3对比实施例
本实验中,将由本发明的方法(和FlavourzymeTM保温)得到的水解度(DH)与由和其它已知水解制品保温得到的DH进行比较。
本实验在50℃下以非pH控制(non-pH stat)水解(在水解过程中不调节pH)的形式进行,在用4N NaOH调节的pH7.00下开始。为保证酶用量相同,每一水解过程都在以AU/g(参见上述AU的确定)计的相同酶活性下进行。
测试了两种蛋白质原料:
1)酪蛋白酸钠(由MD Foods Amba,Denmark提供)
2)大豆蛋白分离物(由Protein Technologies International,U.S.A提供)。
制备2500g 8%(W/W,以蛋白质含量计)蛋白质原料溶液。85℃下热处理蛋白质溶液3分钟,再冷却至水解温度50℃。
为水解制备400g样品。
使用下面的酶及其用量:
    酶     活性,A U/g   每400g的用量
Flavourzyme,Novo Nordisk A/S     3.36     0.321g
Neutrase 0.5L,Novo Nordisk A/S     0.484     2.231g
Alcalase 2.4L,Novo Nordisk A/S     2.58     0.419g
Corolase 7093,Rhm GmbH     0.094     11.489g
Corolase 7092,Rhm GmbH     1.54     1.426g
水解过程进行22小时。
水解5小时和22小时后分别测定水解度。结果示于图2(大豆蛋白分离物)和图3(酪蛋白酸钠)中。
从结果可清楚地看出,通过使用Flavourzyme的水解可达到最高的水解度。
                          实施例4干酪风味的生产
全脂奶在100℃下热处理2分钟再冷却到50℃。制备每份为200ml共四份(%W/W,以蛋白含量计):
1)1%FlavourzymeTM(2.30AU/g)
2)1%FlavourzymeTM(2.30AU/g)+0.15%PalataseTMM200L(200LU/g得自NOVO NORDISK A/S,Denmark)
3)0.15%PalataseTM M200L(200LU/g得自NOVONORDISK A/S,Denmark)
4)对照
水解在50℃下进行20小时。样品1,2和3中产生强烈的干酪味,而对照几乎是中性的。
现将风味样品1,2和3在乳脂干酪中稀释,第4个样品作为对照。
1.1)0.5g样品No.1+20g干酪
2.1)6.0g样品No.2+20g干酪
3.1)6.0g样品No.3+20g干酪
4.1)6.0g鲜奶+20g干酪
样品No.1.1(FlavourzymeTM)似乎具有强烈的风味和成熟干酪的滋味。样品No.2.1(FlavourzymeTM+PalataseTM)似乎具有非常协调的干酪风味。与样品No.1.1和No.2.1相比,证明样品No.3.1给人的滋味最弱。评价出样品No.4.1(对照)是酸味的/略带酸味的。
总之,可能直接向牛奶中加入酶FlavourzymeTM和FlavourzymeTM与PalataseTM的混合物以形成极好的干酪风味。
生产干酪风味的传统方法是通过向干酪中加入脂肪酶和蛋白酶进行的。也就是说,使用FlavourzymeTM以及一同使用FlavourzymeTM和PalataseTM创造了一种生产干酪风味的新颖而大为简化的方法。
                           实施例5快速酸奶发酵
全脂奶在100℃下热处理2分钟,再冷却至50℃。制备两份200ml的(%W/W,以蛋白含量计):
1)1%FlavourzymeTM(2.30AU/g)
2)对照
在50℃下水解进行20小时。再通过80℃下热处理5分钟使酶失活。
脱脂奶在90℃下热处理2分钟,制备3份200ml的样品。
1.1)200ml奶+10ml样品No.1
2.1)200ml奶+10ml样品No.2
3.1)200ml奶
调节温度至41℃,向所有3份样品中加入106细菌/g得自Chr.Hansens Lab.的酸奶菌种YC DVS。
发酵过程后测定pH,参见下面的表4。
                          表  4酸化进程(pH)                1)Flavour-2)    空白                 3)空白/空白
                  zymeTM初始pH值                6.6          6.5                        6.5200分钟后的pH           5.9          6.4                        6.4360分钟后的pH           4.4          5.9                        6.3
从pH测定看来,加入FlavourzymeTM水解的奶加速发酵过程,也就意味着大大减少发酵乳产品的生产时间。

Claims (22)

1.一种通过与蛋白水解酶制品共同保温而水解蛋白质的方法,其特征在于,该蛋白水解制品得自米曲霉且至少含有五种蛋白水解成分,每种成分分别具有选自23kD,27kD,31kD,32kD,35kD,38kD,42kD,47kD,53kD和100kD的大致分子量,其中,蛋白质与蛋白水解制品和一种或多种其它蛋白酶制品共同保温。
2.根据权利要求1的方法,其中,蛋白水解制品至少含有五种蛋白水解成分,各成分分别具有23kD,31kD,35kD,38kD和53kD的大致分子量。
3.根据权利要求1的方法,其中该方法达到的蛋白质水解度高于35%。
4.根据权利要求1的方法,其中该方法达到的蛋白质水解度高于60%。
5.根据权利要求1的方法,其中该方法达到的蛋白质溶解度系数高于50%PSI。
6.根据权利要求1的方法,其中该方法达到的蛋白质溶解度系数高于70%PSI。
7.根据权利要求1的方法,其中所述蛋白质是植物蛋白质。
8.根据权利要求1的方法,其中所述蛋白质是选自大豆蛋白、谷物蛋白、菜籽蛋白、苜蓿蛋白、豌豆蛋白、蚕豆蛋白、棉籽蛋白和芝麻籽蛋白的植物蛋白。
9.根据权利要求1的方法,其中所述蛋白质是大豆蛋白或小麦蛋白。
10.根据权利要求1的方法,其中所述蛋白质是动物蛋白。
11.根据权利要求1的方法,其中所述蛋白质是选自牛乳蛋白质、乳清蛋白质、酪蛋白、肉蛋白、鱼蛋白和血蛋白的动物蛋白。
12.根据权利要求1的方法,其中,保温是在约4和约10之间的pH下进行的。
13.根据权利要求1的方法,其中,保温是在约5和约9之间的pH下进行的。
14.根据权利要求1的方法,其中,所述蛋白酶制品是一种得自芽孢杆菌的中性蛋白酶。
15.根据权利要求1的方法,其中,所述蛋白酶制品是一种得自枯草芽孢杆菌的中性蛋白酶。
16.根据权利要求1的方法,其中,所述蛋白酶制品是一种得自芽孢杆菌的碱性蛋白酶。
17.根据权利要求1的方法,其中,所述蛋白酶制品是得自地衣芽孢杆菌的碱性蛋白酶。
18.根据权利要求1的方法,其中,蛋白质与蛋白水解制品和一种或多种脂肪酶制品共同保温。
19.根据权利要求18的方法,其中所述脂肪酶制品含有一种得自毛霉的真菌脂肪酶。
20.根据权利要求18的方法,其中所述脂肪酶制品含有一种得自Rhizomucor miehei的真菌脂肪酶。
21.根据权利要求18的方法,其中所述脂肪酶制品含有一种得自黑曲霉的真菌脂肪酶。
22.根据权利要求1或18的方法,其中所述蛋白质被水解并同时发酵成一种食品。
CN94191903A 1993-04-26 1994-04-25 水解蛋白质的方法 Expired - Fee Related CN1090675C (zh)

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