EP0630411A1

EP0630411A1 - Method for enzymatically synthesizing peptide alkyl esters, resulting products and use thereof

Info

Publication number: EP0630411A1
Application number: EP93905449A
Authority: EP
Inventors: Daniel Henri Auriol; François Bernard PAUL; Pierre Frédéric MONSAN
Original assignee: Ulice SA
Current assignee: Ulice SA
Priority date: 1992-03-09
Filing date: 1993-03-02
Publication date: 1994-12-28
Also published as: NO943212D0; FR2688229A1; CA2131637A1; JPH07504566A; WO1993018180A1; AU679172B2; US5554508A; FR2688229B1; FI944138A; AU3637393A; NO943212L; FI944138A0

Abstract

L'invention concerne un procédé de synthèse enzymatique d'esters alkyliques de peptides comprenant la mise en contact simultanée d'un substrat protéique d'origine animale ou végétale avec, d'une part, au moins une enzyme ayant à la fois une activité protéolytique et une activité estérolytique sur des protéines ou sur des peptides et, d'autre part, avec au moins un alcool, ledit alcool étant soit entièrement miscible à l'eau, soit au moins partiellement soluble dans l'eau, caractérisé en ce que la mise en contact simultanée du substrat protéique, de l'enzyme et de l'alcool s'effectue à un pH permettant la formation d'esters alkyliques de peptides.The invention relates to a method for the enzymatic synthesis of alkyl esters of peptides comprising the simultaneous contacting of a protein substrate of animal or vegetable origin with, on the one hand, at least one enzyme having both proteolytic activity and an esterolytic activity on proteins or on peptides and, on the other hand, with at least one alcohol, said alcohol being either entirely miscible with water, or at least partially soluble in water, characterized in that the simultaneous contact of the protein substrate, the enzyme and the alcohol is carried out at a pH allowing the formation of alkyl esters of peptides.

Description

PROCESS FOR THE ENZYMATIC SYNTHESIS OF ALKYL ESTERS OF PEPTIDES, PRODUCTS THUS OBTAINED AND USE THEREOF

SUCH PRODUCTS

The present invention relates to a method of enzymatic synthesis, known as an enzymatic alcoholysis process of proteins, making it possible to obtain esters of peptides. The invention also relates to the products obtained by the process, thus believed the use of these products as raw additives and ingredients in agrifood, cosmetological and pharmaceutical and chemical products.

Because of their abundance and their interesting properties, proteins of animal origin (collagen, gelatin casein, etc.) and vegetable, and their peptide derivatives constitute 'excellent raw materials for the chemical, food, pharmaceutical and cosmetic industries.

For example, international patent application O-A-90/03123 describes the manufacture of protein microparticles, intended to be used as fat substitutes in food products. The microparticles are produced by the addition of a solution of hydrophobic proteins, for example a prolamine, in an alcoholic medium, to an aqueous medium. The protein is precipitated in the form of microparticles. Before being brought into contact with the aqueous medium, the protein can be subjected to an enzymatic hydrolysis. In this case, the microparticles are made up of polypeptides having a molar mass of approximately 1000 daltons.

In cosmetics, peptide preparations are sought after for their elusive power, their water retention power, their conditioning effect. for shampoos and their softening power. The peptides used have a molar mass generally less than 10,000 and rather less than 5,000. They are generally obtained by the enzymatic route.

The use of proteins of vegetable origin in cosmetics is particularly sought after.

For example, the use of peptides of gluten with a molar mass less than 10,000, preferably between 3000 and 5000, has been proposed because of their retention capacity ^of water and their conditioning effect (JP-63253012). Such peptides are obtained by enzymatic hydrolysis using Alcalase, pepsin or the acid protease of Aspercrillus niσ / er.

Peptide esters have also been proposed for cosmetic applications (JP-60097043, JP-60097042, JP-60084209). These peptide esters are obtained by the condensation of a peptide with a fatty or polyhydroxylated ester of an amino acid, catalyzed by a cysteine protease (EC 3.4.22).

Although the methods described to date for the production of protein derivatives are relatively effective, they nevertheless have certain drawbacks. For example, microbial contamination of the reaction medium often poses a problem, the operating conditions favoring the growth of microorganisms. In addition, during hydrolysis in an aqueous medium, the molar mass of the product is difficult to control and the reaction often results in products of molar mass lower than that desired.

The process of the invention has therefore been developed with the aim of developing an economical process making it possible to develop proteins of origin vegetable and animal, even in a raw state, for the manufacture of peptides and peptide esters, while minimizing the risk of microbial contamination of the medium.

The inventors have developed a method for treating protein substrates which takes place in an alcoholic medium and which is catalyzed by an enzyme which is both proteolytic and esterolytic.

The esterase activity of certain enzymes known for their capacity to hydrolyze peptide links (peptide hydrolases, EC 3.4.) Is characterized by the possibility of catalyzing the hydrolysis of alkyl ester links of amino acids or synthetic peptides present at low concentration in a buffered aqueous solution.

The inventors have found that certain enzymes which exhibit both protease and esterase activity, lead to the synthesis of peptide esters when the substrate is a mixture of proteins or peptides present in an alcoholic medium and under certain conditions of pH. The enzyme uses alcohol instead of water to cut the peptide link between 2 amino acids of a protein or peptide, or is capable of catalyzing the condensation of a peptide through its terminal carboxyl group with alcohol according to a reaction opposite to that observed during the hydrolysis of alkyl esters of peptides or amino acids.

The enzymatic reaction where the substrate is a mixture of proteins or peptides and the co-substrate is alcohol is called alcoholysis reaction.

In an alcoholic medium and under certain pH conditions, the inventors observed the accumulation of peptide esters: the balance between the reaction for the synthesis of esters (alcoholysis reaction) and the hydrolysis reaction of said esters is pushed towards the synthesis reaction.

Under these conditions, the alcohol acts as the substrate and the solvent. In other words, alcohol is responsible for the formation of esters and, at the same time, prevents their degradation.

A similar phenomenon has already been described by Vidaluc et al (Tetrahedron, vol. 39 n ^β 2, pp 269-274, 1983). This article reports the synthesis of amino acid esters from amino acids in an alcoholic medium catalyzed by α-chymotrypsin. However, the synthesis of peptide esters from complex protein substrates has not been described. Indeed, it is quite surprising that the synthesis reaction, catalyzed by the esterolytic enzyme and whose substrates are normally amino acids or small peptides, can be carried out on a protein substrate composed of proteins and polypeptides complex.

The product obtained by reacting 1 the invention is a ^mixing of peptides and peptide esters from concurrent reactions of hydrolysis and alcoholysis. The mixture has properties similar to those of peptides resulting from conventional hydrolysis, but have a more marked hydrophobic character, which has an important advantage for many industrial applications.

The alcoholic medium makes it possible to reduce the risks of microbial contamination and, moreover, to control the molar mass of the product. The alcoholic medium also ensures good chemical stability of substrates such as glutamine, the amino acid predominant in plant proteins. The reaction is catalyzed by inexpensive and readily available enzymes. More particularly, the present invention relates to a method for the enzymatic synthesis of alkyl esters of peptides comprising the simultaneous contacting of a protein substrate of animal or vegetable origin with, on the one hand, at least one enzyme having both a proteolytic activity and an esterolytic activity on proteins or on peptides and, on the other hand, with at least one alcohol, said alcohol being either entirely miscible with water, or at least partially soluble in water, characterized in that the simultaneous contacting of the protein substrate, the enzyme and the alcohol takes place at a pH allowing the formation of alkyl esters of peptides.

The alcoholysis reaction takes place according to the following scheme:

RT-C-NH- ₂ + X-OH> R.-C-DX - R ₂ NK,

Substrate Alcohol Ester of protein peptide

In the context of the present invention, the expression “a protein substrate of animal or vegetable origin” means any source of proteins or polypeptides capable of playing the role of substrate for the proteolytic / esterolytic enzyme. As a protein substrate of animal origin, gelatin or any material containing gelatin is preferred.

As protein substrate of vegetable origin, there may be mentioned proteins coming from cereals such as wheat, corn, barley, oats, rice, rye, buckwheat, sorghum and triticale, optionally in the form of whole grain, or fractions of grains or any product resulting from the grinding of the grain, such as flour or semolina. Products from grain grinding are particularly preferred.

The protein substrate is not necessarily pure and can be used in the form of a complex mixture associated with non-protein materials. _T his is the case when the protein substrate is comprised of fractions or grain flour. It is also possible to use the protein fraction of the cereal, separated from the non-protein fraction. Wheat gluten is an example of this type of substrate. It is particularly preferred, according to the invention, to use as a substrate the hydrophobic proteins known under the name of "prolamines", for example gliadin, zein, hordein and kafirin. _T hese proteins are insoluble in water but soluble in alcohol, and are a major constituent of cereal grains. Wheat gluten, for example, contains around 45% gliadin, and the protein fraction of corn contains around 60% zein.

The su ^b protein stratum of the alcoholysis reaction can also be a peptide or polypeptide material.

^Ccording to this variant of the invention, the peptide material can come from a partial protein material prehydrolysis. In this case, the alcoholysis reaction is preceded by a partial hydrolysis step. The peptide esters are then obtained by condensation of the peptides on the alcohol. Partial prehydrolysis can be carried out enzymatically, chemically or thermally. The enzymatic route is preferred. For the partial hydrolysis process, it is advantageous to use the same proteolytic / esterolytic enzyme as that used later in the alcoholysis reaction. The alcoholysis reaction can thus be initiated by the simple addition of the alcohol and the adjustment of the pH to the values allowing the stable formation of esters. This allows easy control of the degree of hydrolysis and prevents total hydrolysis of the protein substrate. The peptide substrate normally has an average molecular weight of about 4,000 to 6,000 Daltons. They are therefore medium-sized polypeptides.

In all cases, the process substrate has an average molar mass greater than 1000 Daltons.

The protein substrate can be soluble in water or soluble in alcohol. As the alcoholysis reaction is carried out in an alcoholic medium, the use of a protein which is not soluble in alcohol, such as gelatin, gives rise to a heterogeneous reaction medium. When the substrate is a complex substrate such as gluten, which is composed of different proteins of which approximately 50% are soluble in alcohol and 50% soluble in water, the reaction medium is ultiphasic.

According to the process of the invention, the protein substrate of animal or vegetable origin is brought into contact with at least one enzyme having a proteolytic and esterolytic activity on proteins or on peptides. The enzyme is preferably either a protease or a carboxypeptidase. The serine or cysteine proteases respectively exe plified by subtilisin (from Bacillus sp., Preferably Bacillus licheniformis), or papain (from papaya latex) are particularly preferred. The dual activity of protease and esterase is not a property possessed by all proteases. However, by applying the test described below to detect the formation of esters, those skilled in the art can easily identify those which are suitable for the process of the invention. The enzyme can be in the form of an enzymatic preparation, for example in the form of a coarse mixture of enzyme, such as a microbial culture supernatant, or on the other hand can be in purified form devoid of any other type of enzymatic activity and of any other contaminant. The enzyme preparation can also be a mixture of proteases from different origins, provided that these different enzymes can work together.

Normally, the enzyme is used in free form, but it can also be immobilized on a solid support such as silica, or on beads or on membranes known in the art. The immobilization of the enzyme allows the process of the invention to be carried out continuously.

The operating conditions and in particular the pH are critical, according to the method of the invention, for the efficiency of the alcoholysis reaction. The hydrolysis and alcoholysis reactions take place in parallel, but under certain pH conditions, the esters do not accumulate in the reaction medium. There is, however, a pH range at which ester formation is effective. The inventors have found that, for the same enzyme, the optimum pH for the alcoholysis reaction is substantially lower than the optimum pH for the hydrolysis reaction as conventionally carried out in an exclusively aqueous medium. For example, the optimum pH for the hydrolysis reaction with subtilisin is around pH 8 while the optimum pH for the alcoholysis reaction is around pH 5. Papain which has an optimum pH for the hydrolysis reaction about 7 catalyzes the alcoholysis reaction between pH 5 and 7, especially around pH 6. In general, the pH must be acidic to allow the stable formation of esters. The contact of the protein substrate with the subtilisin and the alcohol is carried out at pH 3 to 8, preferably at pH 4 to 6, for example pH 5 approximately.

According to the method of the present invention, those skilled in the art can without difficulty determine the pH at which the formation of alkyl peptide esters is obtained. It suffices to carry out the test for determining the amount of alcohol linked to the product by basic hydrolysis of the ester group described in Example 1 below. This determination is made for a series of different pH values and the values which allow the formation of alkyl esters are thus determined. In the context of the present invention, the rate of esterification of the product considered to be significant is at least about 10%. Preferably the esterification rate is at least 25% and advantageously at least 40%.

According to the method of the invention, the alcoholysis is carried out by bringing the protein substrate, the enzyme and an alcohol which is either entirely miscible with water or at least partially soluble in water into simultaneous contact. As examples of this type of alcohol, mention may be made of aliphatic alkanols having between 1 and 5 carbon atoms, for example ethanol, ethanol, propanol, butanol and pentanol. N-propanol, n-butanol and n-pentanol are preferred. Alcohols which are completely miscible, in all proportions, with water such as methanol, ethanol and n-propanol are particularly advantageous. However, when the alcohol is partially miscible or immiscible at water, the efficiency of the alcoholysis reaction can be increased by the presence of another compound which is both miscible with water and miscible with alcohol, for example 2-propanol.

The product obtained by the process of the invention is a mixture of peptides and peptide esters resulting from the simultaneous hydrolysis and alcoholysis reactions. The mixture consists of a heterogeneous population of peptides and peptide esters of variable chain lengths, the alkyl group of the esters coming directly from alcohol, and therefore having between 1 and 5 carbon atoms. The precise nature of the product is influenced, on the one hand, by the nature of the substrate and, on the other hand, by the purity of the enzyme. For example, a protein substrate composed of a mixture of different proteins will give rise to a very complex mixture of esters and peptides. Similarly, a protease or carboxypepsidase contaminated with other enzymes exhibiting other enzymatic activities could lead to the presence of other chemical substances in the product, especially if the substrate is also impure. The mixtures of peptides and peptide esters can be subjected to a purification step to obtain a mixture enriched in esters.

The solubility of the product in water or in alcohol varies according to the reagents and is not always the same as that of the substrate. For example, the use of wheat gliadin as a substrate gives rise to esters which are soluble in water, while the use of corn zein leads to the formation of esters soluble in alcohol. However, both gliadin and zein are soluble in alcohol. When the protein substrate is a complex mixture of proteins with different solubilities, it is likely that the product of the alcoholysis reaction will consist of esters and peptides with different solubilities. In this case, the water-soluble or alcohol-soluble fraction can be recovered according to the subsequent use of the product. For example, in cosmetics, water-soluble products are preferred.

The duration of the alcoholysis reaction varies between 2 to 30 hours depending on the nature of the protein substrate and the alcohol. For example, the alcoholysis of a complex protein substrate such as gluten preferably takes place for about 24 hours. On the other hand, a pure protein substrate such as wheat gliadins gives rise, in an alcoholic medium miscible with water, to significant esterification rates after only 2 to 6 hours. The reaction is stopped by denaturing the enzyme by adjusting the pH to a strongly acid value, optionally accompanied by heating at approximately 50 ° for 30 to 50 minutes.

The alcoholysis reaction normally takes place at a temperature between 20 and 45 ° C, for example around 25 °.

The alcohol concentration is at least 30% v / v and preferably at least 70% v / v. When the alcohol is ethanol, the concentration can be 90% v / v. If the alcohol concentration is too low, the alcoholysis reaction cannot take place and the hydrolysis reaction dominates.

The average molar mass of the product can be determined by gel permeation chromatography (FPLC) and reflects the size of the peptides and peptide esters obtained. The average molar mass of the product varies according to the nature of the protein substrate, that is to say protein or peptide, and depending on the duration of the reaction and the concentration of the enzyme. In general, the average molar mass of the product obtained from the alcoholysis of proteins is less than 10,000, for example between 6,000 and 10,000, and that of the product obtained from the alcoholysis of peptides is less than 5,000, for example between 3,000 and 5,000. In all cases, the average molar mass of the product is greater than 1,000 Daltons. The reaction of the invention therefore results in products having an average molar mass higher than the average molar mass obtained after a hydrolysis reaction in an aqueous medium. Indeed, in an alcoholic medium (n-propanol, 70% v / v), the average molar mass of the product of the alcohol alcohol reaction reaction, soluble in water is 6,200 (example 1), while the product of the water-soluble gluten hydrolysis reaction is 4,200 (Example 2). The condensation of corn peptides on n-propanol leads to the formation of a population of esterified peptides with an average molar mass of 4,200.

According to a variant of the invention, the method may include an additional step making it possible to recover the product of the invention, in the form of microparticles. According to this variant, the product must be soluble in an alcoholic medium. Normally, this step includes the precipitation of the product (soluble in alcoholic medium) in an aqueous phase. The aqueous phase advantageously contains at least one anti-aggregating agent facilitating the formation of small particles. As anti-aggregating agents, mention may be made of surfactants and gums such as gum arabic and carboxymethylcellulose. The anti-aggregating agent is present in the aqueous phase at a concentration of between 0.2% and 1.0% (w / v). By microparticles, it is to be understood in the context of the present invention, particles having a size of 0.2 to 10 μ, preferably around 1 μ, for example 0.8 to 1.2 μ. The introduction of the alcoholic solution into the aqueous solution is accompanied by vigorous stirring. Of course, it is important to ensure that the product is not denatured.

The product obtained by this embodiment of the invention is a stable aqueous dispersion of microparticles of peptides and esters of peptides. They can be used for food, pharmaceutical and cosmetic applications. The use of the microparticles of the invention in the food industry as fat substitutes has been found to be particularly advantageous.

The properties of the product are partly dependent on the average molar mass. The operating conditions and the starting materials can therefore be chosen according to the subsequent use of the product.

For example, for a product intended to be used as a fat substitute, it is advantageous to carry out the alcoholysis reaction directly on the protein substrate without carrying out partial partial prehydrolysis.

The products of the invention have emulsifying, softening and water-retaining properties. These physical and chemical properties are advantageously exploited in cosmetic products as emulsifying agents, as film-forming agents for example as conditioners in shampoos, as softeners, as thickening agents, as hydrating agents, as a base. washing and foaming, or like any other additive or ingredient.

The products of the invention can also be used in the food or pharmaceutical industry as additives or texturing ingredients, as fat substitutes, as foaming agents or as emulsifying agents. It is also possible to use the products of the invention in chemicals, as wetting agents for example for laundry products, as emulsifying agents, as softening agents, as film-forming agents and as spinning agents.

Different embodiments of the invention will be illustrated by the following examples.

EXAMPLES

EXAMPLE 1; ALCOOLYSIS OF WHEAT GLUTEN PROTEINS;

The vital wheat gluten used is marketed by the company Roquette (Lestrem, France).

300 g of gluten are dispersed in 1.2 1 of n-propanol at 70% v / v. The pH of the suspension is adjusted to 5.2 using 17 mmol of HCl. Food grade subtilisin (Alcalase ^R 2.4 L: subtilisin

R

Carlsberg) is marketed by NOVO NORDISK (Fontenay sous bois, France). 24 ml of subtilisin preparation are added to the suspension. The mixture is incubated for 24 hours with gentle shaking at 25 ° C.

The subtilisin is then denatured by adjusting the pH of the mixture to 3.5 with 115 mmol of HCl and heating at 50 ° C for 40 minutes.

The n-propanol is eliminated by evaporation at 55 ^β C, and the product suspended in water (volume of the aqueous suspension: 3.3 1, pH = 3.1). The pH of the aqueous suspension is adjusted to 6.0 using 113 mmol of NaOH. The soluble products are collected by centrifugation (5000 g, 15 min), microfiltered on a 0.2 micron filter and lyophilized. Insolubles are eliminated.

After lyophilization, the quantity of soluble product collected is 110 g.

Determination of the average molar mass of the product:

The average molar mass of the product is determined by gel permeation chromatography using a Superose 12 R HR 10/30 Pharmacia ^R column (FPLC). The eluent is 50 mM sodium phosphate buffer, pH 7.0 containing 150 mM NaCl. The elution rate is 0.5 ml / min. The elution products are detected using a spectrophotometer, the absorption wavelength of which is fixed at 280 nm. The calibration of the column (molar mass / elution time correspondence) and the determination of the total volume are carried out as indicated in the Pharmacia technical documentation.

The analytical system calibration line is obtained by expressing the decimal logarithm of the molar mass of calibration proteins as a function of time or volume of elution. The average molar mass of the water-soluble gluten product after alcoholysis reaction is calculated from the elution chromatogram using the formula:

ΣhiMi ∑hi

with, for a time or an elution volume i; - Mi, the molar mass of the product eluted at time or at the elution volume i on the calibration line,

- hi, the height below the peak for an elution time or volume i.

The sample is prepared at a concentration of 5 g / l in the elution buffer and centrifuged if necessary.

Determination of the amount of alcohol linked to the product by basic hydrolysis of the ester group:

The total alcohol contained in the sample corresponds to the alcohol linked to the product and optionally to the residual free alcohol, not removed by evaporation and lyophilization.

The alcohol linked to the product therefore corresponds to the total alcohol per gram of product minus the free alcohol per gram of product.

Total alcohol:

67 mg of product are introduced into an Eppendorf tube. 0.3 ml of water, then 0.3 ml of 2N NaOH are added and the tube is closed. The mixture is stirred and incubated at room temperature for 2 hours. The mixture is then acidified using 0.3 ml of H ₂ S0 ₄ 2, IN. The mixture is centrifuged and the amount of total alcohol per gram of product is determined by HPLC analysis of the centrifuge supernatant.

Free alcohol:

67 mg of product are introduced into an Eppendorf tube. 0.3 ml of water, then 0.6 ml of H ₂ S0 ₄ lOmN are added and the tube is closed. The mixture is stirred, incubated at room temperature for 2 hours. centrifuged and the amount of free alcohol per gram of product is determined as above.

The alcohol is analyzed by HPLC using a Polypore H column (Brownlee Labs, 250 x 7.0 mm, 10 microns). The eluent is an aqueous solution of H ₂ S0 ₄ , 10 mN at a flow rate of between 0.35 and 0.70 ml / min. The volume injected is 20 μl. The detector is a refractor.

Esterification rate:

The rate of esterification corresponds to the number of micromoles of alcohol bound per gram of product divided by the number of micromoles of peptides and of peptide esters per gram of product.

Characterization of the product obtained by alcoholysis of gluten with subtilisin in the presence of n-propanol 70% v / v:

peptide content: 71%

(Kjeldahl method) average molar mass 6,200 n-propanol bound 2.7 mg / g peptides esterification rate 28%

EXAMPLE 2; ALCOOLYSIS OF WHEAT GLUTEN PEPTIDES:

The wheat gluten peptides were prepared by hydrolysis of the gluten by subtilisin (Alcalase) at pH = 8: the average molar mass of the water-soluble peptides determined according to the conditions described in Example 1 is 4,200.

75 g of gluten hydrolyzate are dispersed in 0.75 1 of 70% v / v n-propanol. • The pH of the reaction medium is adjusted to 5.1 using 120. mmol of HCl. 15 ml of subtilisin (Alcase ^R 2,4L) are added to the suspension. The mixture is incubated for 20 hours with gentle shaking at 25 "C.

The subtilisin is then denatured by adjusting the pH of the mixture to 3.5 with 80 mmol of HCl and heating at 50 ° C. for 40 minutes. The n-propanol is eliminated by evaporation at 55 ^β C and the product suspended in water (volume of the aqueous suspension: 0.75 1, pH = 2.9).

The pH of the aqueous suspension is adjusted to 6.0 using 85 mmol of NaOH. The soluble products are collected by centrifugation, microfiltered on a 0.2 micron filter and lyophilized. Insolubles are eliminated. After lyophilization, the amount of soluble product collected is 61 g.

Characterization of the product obtained by alcoholysis of gluten peptides with subtilisin in the presence of n-propanol 70% v / v:

peptide content 62% (Kjeldahl method) average molar mass 3,900 n-propanol bound 8.2 mg / g esterification rate 53%

EXAMPLE 3 ALCOOLYSIS OF GLIADINS IN THE PRESENCE

ALCOHOL AND MISCIBLE IMMISCIBLE G ^"UAE

Reaction media containing:

gliadins (Sigma G-3375) 30 g / 1 subtilisin (Alcalase 2,4L) 2% v / v alcohol 70%

were prepared at pH = 5 (adjusted with HCl) and incubated at 25 ° C with gentle shaking. After incubation, the subtilisin is denatured by adjusting the pH to 2 with HCl, evaporated alcohol, the product suspended in water. The mixtures are then lyophilized and the reaction products characterized.

Table Alcoholysis of gliadins in the presence of water-miscible and immiscible alcohols

(a) The esterification rate is given for primary alcohol.

The efficiency of the alcoholysis reaction decreases when the length of the aliphatic chain increases (ethanol, propanol).

When the alcohol is partially miscible (n-butanol) or immiscible with water (n-pentanol), the efficiency of the alcoholysis reaction is increased by the presence of a third compound which is both miscible with water and miscible with alcohol (for example, 2-propanol).

EXAMPLE 4: INFLUENCE OF THE pH ON THE EFFICACY OF THE ALCOHOLYSIS REACTION: Reaction media were prepared as detailed in Example 3 with only ethanol and n-propanol as the alcohols used and the pHs of the reaction media adjusted to 5.0 or 7.0 with HCl. The reaction products after 6 hours of incubation were obtained as indicated in Example 3 and characterized (Table 2).

The hydrolysis of proteins by Subtilisin is effective at basic pH, 7 to 10. However, it has been observed that the efficiency of the alcoholysis reaction is significantly increased when the pH of the reaction medium is acidic, the pH being adjusted to 5.0 in particular.

Table 2; Influence of pH on the effectiveness of the alcoholysis reaction of gliadins by subtilisin:

EXAMPLE 5 ALCOOLYSIS OF WHEAT GLUTEN PROTEINS BY PAPA NE:

250 g of vital wheat gluten are dispersed in 1.0 l of 70% v / v n-propanol. The pH of the suspension is adjusted to 6.0 using HCl. 100 g of papain (6500 NF Gist Brocades, Seclin, France), and cysteine (final concentration: 10 mM) are added to suspension. The mixture is incubated for 24 hours with gentle shaking at 25 "C. The reaction product is recovered as indicated in Example 1. The average molar mass of the soluble peptides at pH 6.0 is 5,700 and the rate of esterification is 9%.

EXAMPLE 6; ALCOOLYSIS OF GELATIN BY THE SUBTILIN:

25 g of edible gelatin (140-160 bloom) are dispersed in 250 ml of 70% v / v n-propanol. The pH is adjusted to 5.0 with HCl (0.3 mmol). Subtilisin (2.5 ml of 2.4L Alcalase) is added and the mixture is incubated for 22 hours with gentle shaking at 25 ° C. 12.5 ml of Subtilisin preparation are then added and the mixture incubated for 4 hours. The Subtilisin is finally denatured by adding 11 mmol of HCl (pH = 3.5) and the mixture heated at 50 ° C for 30 minutes. The alcohol is evaporated and the product diluted in water is lyophilized. The average molar mass of water-soluble products at pH = 7 is 12,000 and the rate of esterification is equal to 29%.

EXAMPLE 7 PREPARATION OF MICROPARTICLES FROM THE ZEIN ALCOHOLYSIS PRODUCT OF CORN BY THE SUBTILIN IN THE PRESENCE OF ETHANOL:

10 g of zein (total nitrogenous material: 80.7% Sigma Z-3625) are dissolved in 100 ml of 90% v / v or 70% v / v ethanol. The mixtures are adjusted to pH 5 with HCl. Subtilisin (2 ml of 2,4L Alcalase) is added and the mixtures are incubated for 48 hours at 25 ° C. The solutions are then filtered on paper and the microparticles are prepared according to the following protocol: - the alcoholic solution (100 ml) maintained at 40 ° C is pumped at a flow rate of 4 ml / min in 0.8 1 of an aqueous solution of gum arabic at 10 g / 1 maintained at 70 "C and vigorously stirred. The alcoholic solution comes into contact with the aqueous solution through a 0.8 mm diameter needle dipping into the aqueous solution,

the suspension of microparticles is incubated at least 4 hours at 4 ^β C and filtered on paper,

- the alcohol contained in the filtrate is evaporated,

- The microparticles are obtained in suspension in water and dried by lyophilization.

The characteristics of the products obtained are indicated in Table 3.

Table 3; Preparation of microparticles from the alcoholysis product of corn zein by subtilisin in the presence of ethanol:

EXAMPLE 8! ALCOOLYSIS OF PEPTIDES OF MAIZE IN THE PRESENCE OF N-PROPANOL:

The corn peptides were prepared according to the method of Example 2 and then subjected to an alcoholysis reaction. The medium and the reaction conditions were as follows: corn peptides 100 g / 1

(molar mass: 5,700) n-propanol 70% v / v

Alcalase 2% v / v

PH 5.0 temperature 25 ^* C duration 20 h

The product of the condensation reaction had the following characteristics:

molar mass: 4,100 esterification rate: 55%

Claims

1. A method of enzymatic synthesis of alkyl esters of peptides comprising the simultaneous contacting of a protein substrate of animal or vegetable origin with, on the one hand, at least one enzyme having both a proteolytic activity and an activity esterolytic on proteins or peptides and, on the other hand, with at least one alcohol, said alcohol being either entirely miscible with water, or at least partially soluble in water, characterized in that the bringing into contact The protein substrate, the enzyme and the alcohol are simultaneously carried out at a pH allowing the formation of alkyl esters of peptides.

2. Method according to ^" claim 1 characterized in that the protein substrate is a vegetable protein from a cereal such as wheat, corn, barley, oats, rice, rye, buckwheat, sorghum and triticale, possibly in the form of whole grain, or fractions of grains or any product resulting from the grinding of the grain, such as flour or semolina.

3. Method according to claim 1 characterized in that the protein substrate is of animal origin and comprises gelatin.

4. Method according to any one of claims 1 to 3, characterized in that the alcohol is an aliphatic alkanol having between 1 and 5 carbon atoms, preferably methanol, ethanol, or n-propanol.

5. Method according to any one of claims 1 to 4 characterized in that the enzyme having an esterase activity on proteins or on peptides is a protease or a carboxypeptidase.

6. Method according to claim 5, characterized in that the enzyme is a serine protease or a cysteine protease, for example subtilisin or papain.

7. Method according to claim 6, characterized in that the protease is subtilisin.

8. Method according to claim 7, characterized in that the contacting of the protein substrate with the subtilisin and the alcohol is carried out at pH 3 to 8, preferably at pH 4 to 6, for example pH 5 approximately.

9. Method according to claim 6 characterized in that the protease is papain.

10. Method according to claim 9 characterized in that the contacting takes place between pH 5 and approximately 7.

11. Method according to any one of claims 1 to 10 characterized in that the alcohol concentration is at least 30% v / v, and preferably, at least 70% v / v, for example between 70 % and 90%.

12. ^' Method according to any one of claims 1 to 11, characterized in that the alcoholysis reaction is preceded by a step of partial hydrolysis of the protein substrate, preferably by contact of the substrate with a protease, in particular the same as that used in the alcoholysis step.

13. Method according to any one of claims 2 or 4 to 12 characterized in that • it further comprises a step allowing the formation of microparticles, for example the precipitation of the product soluble in alcoholic medium in an aqueous phase.

14. Mixture of peptides and alkyl esters of peptides as obtained by the process according to any one of claims 1 to 12.

15. The mixture of claim 13 having an esterification rate of at least 25%, and preferably at least 40%.

16. Microparticles as obtained by the method according to claim 13.

17. Microparticles according to claim 1 ₆ having a size between 0.2 and 10 μ.

18. Use of the mixtures according to any one of claims 14 to 15 as emulsifying agents, as film-forming agents, for example as conditioners for shampoos, as softeners, as thickening agents, as hydrating agents, as a washing and foaming base, or as any other additive or ingredient in cosmetic products.

19. Use of the mixtures according to any one of claims 14 or 15 in the food or pharmaceutical industry as additives or texturing ingredients, as foaming agents, as a fat substitute, or as emulsifying agents.

20. Use of the mixtures according to any one of claims 14 or 15 in the chemical industry as wetting agents, for example for laundry products, as emulsifying agents, as softening agents, as film-forming agents and as spinning agents.

21. Use of the microparticles according to claim 16, as fat substitutes.