JP2005187401A - Protein-chitosan complex and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a functional protein having antimicrobial properties, excellent emulsifiability, and masked antigen structure in the protein; and to provide a method for producing the functional protein. <P>SOLUTION: The protein-chitosan complex is obtained by bonding an animal or vegetable protein such as albumen, fish protein, soybean protein, separated soybean protein, concentrated soybean protein, degradation product of the soybean protein and wheat protein (gluten) to the chitosan by a Maillard reaction. The composition for antimicrobe, the composition for emulsification, the food and drink and the cosmetic contain the protein-chitosan complex. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a protein complex containing a protein and a polysaccharide, and more particularly to a protein complex bound using a Maillard reaction.

  So far, it has been reported that complexes obtained by modifying proteins such as ovalbumin, lysozyme, and soybean protein with polysaccharides such as dextran, galactomannan, and xyloglican exhibit excellent emulsifying properties (non-patented). References 1, 2, 3, 4).

Moreover, it has been reported that a lysozyme-dextrin complex and a lysozyme-galactomannan complex have antioxidant properties and expand the antibacterial spectrum (see Non-Patent Documents 3 and 4). Furthermore, it has been suggested that lysozyme that has been glycated or glycosylated is effective in masking antigen structures in proteins (see Non-Patent Document 4).

However, Non-Patent Documents 1 to 4 do not discuss protein complexes using chitosan as a polysaccharide, and Non-Patent Documents 1 to 3 mask the antigen structure in proteins by protein complexation. Has not been studied. In Non-Patent Document 4, a mask of antigen structure is reported for a lysozyme-galactomannan complex using lysozyme as a protein and galactomannan as a polysaccharide. In this study, soy protein was used instead of lysozyme. The soy protein-galactomannan complex used was found to hardly mask the antigen structure in the protein.

Non-patent document 5 reports that the lysozyme-galactomannan complex reduces the immunoglobulin (IgE) level to 60% compared to lysozyme alone (non-patent document 5, FIG. 6). . In addition, it has been reported that soy protein (P34) -galactomannan complex also reduces the immunoglobulin (IgE) level to 70% as compared with soy protein (P34) alone (Non-patent Document 5, FIG. 7). However, more than half of the immunoglobulin (IgE) levels remain.

Furthermore, Patent Document 1 reports that a protein-xyloglucan complex has safe and excellent emulsification characteristics and is excellent in heat resistance, acid resistance, and salt resistance. However, no investigation has been made on masking the antigen structure in the protein-xyloglucan complex.

  As described above, heretofore, it is a functional protein made from protein, particularly plant protein, having antibacterial properties, excellent emulsifying functionality, masking the antigen structure in the protein, and further immunoglobulin ( Nothing has been developed that significantly reduces or reduces IgE) levels.

Akio Kato, et al., “Functional Polysaccharide Conjugate Prepared by Controlled Dry-heating of Ovalbumin-Dextran Mixtures”, Agric. Biol. Chem., 1990, 54 (1), p. 107-112 Kunihiko Kobayashi and two others, “Development of novel food materials by hybridizing soybean protein and galactomannan-type polysaccharide”, Journal of Soy Protein Nutrition Research Society, 1992, Vol. 13, p. 15-21 Akio Kato, “Functional conversion of proteins by polysaccharide modification and development of new food materials”, Nippon Shokuhin Kogyo Gakkaishi, 1994, Vol. 41, No. 4, p. 304-310 Akio Kato, “High functionalization of protein by polysaccharide modification”, Chemistry and Biology, 1996, Vol. 34, No. 10, p. 695-701 Kayo Arita, 3 others, “Effect of Chemical and Genetic Attachment of Polysaccharides to Proteins on the Production of IgG and IgE”, J. Agric. Food Chem., 2001, 49, p. 2030-2036 JP 7-258292 A

  An object of the present invention is to provide a functional protein having antibacterial properties, excellent emulsification functionality, and masking an antigen structure in the protein.

As a result of intensive studies, the present inventor has achieved the above object by developing a protein-chitosan complex, which is a functional protein obtained by binding a protein and chitosan by Maillard reaction.
That is, the present inventor has shown that the protein-chitosan complex obtained by complexing the protein and chitosan has antibacterial properties, excellent emulsification functionality, and the antigen structure in the protein is masked. I found out.

  The first invention of the present invention is a protein-chitosan complex in which a protein and chitosan are bound.

The second invention of the present invention is a protein-chitosan complex in which a protein and chitosan are bound by Maillard reaction.

A third invention of the present invention is the protein-chitosan complex according to any one of the first invention and the second invention, wherein the protein is a vegetable protein.

A fourth invention of the present invention is the protein-chitosan complex according to the third invention, wherein the vegetable protein is soybean protein.

A fifth invention of the present invention is the protein-chitosan complex according to the fourth invention, wherein the vegetable soybean protein is a separated soybean protein.

A sixth invention of the present invention is the protein-chitosan complex according to the fourth invention, wherein the vegetable soybean protein is a soybean protein degradation product.

A seventh invention of the present invention is the protein-chitosan complex according to any one of the first to sixth inventions, wherein the antigen structure in the protein is masked.

The eighth invention of the present invention is the protein-chitosan complex according to the seventh invention, characterized in that the antigen in the protein is a 34 kDa protein (Gly m Bd 30K).

A ninth invention of the present invention is an antibacterial composition containing the protein-chitosan complex described in any one of the first to eighth inventions.

A tenth invention of the present invention is an emulsifying composition containing the protein-chitosan complex described in any one of the first to eighth inventions.

An eleventh invention of the present invention is a food or drink containing the protein-chitosan complex described in any one of the first to eighth inventions.

A twelfth invention of the present invention is a cosmetic containing the protein-chitosan complex described in any one of the first to eighth inventions.

A thirteenth aspect of the present invention is a method for producing a protein-chitosan complex, characterized in that a protein and chitosan are bound by a Maillard reaction.

A fourteenth invention of the present invention is the method for producing a protein-chitosan complex according to the thirteenth invention, wherein the protein is a separated soybean protein.

A fifteenth invention of the present invention is the method for producing a protein-chitosan complex according to the fourteenth invention, wherein the protein is a soybean protein degradation product.

A sixteenth aspect of the present invention is a method for masking an antigen structure in a protein by performing a treatment for binding the protein and chitosan by Maillard reaction.

A seventeenth invention of the present invention is the method for masking an antigen structure in a protein according to the sixteenth invention, wherein the protein is a separated soybean protein.

An eighteenth aspect of the present invention is the method for masking an antigen structure in a protein according to the seventeenth aspect, wherein the protein is a soybean protein degradation product.

A nineteenth aspect of the present invention is a method for producing a protein-chitosan complex characterized in that protein and chitosan are combined by Maillard reaction using full-fat soybean and / or defatted soybean and chitosan as raw materials.

  The protein-chitosan complex of the present invention has antibacterial properties and has excellent emulsifying properties. Furthermore, since the protein-chitosan complex of the present invention has a masked antigen structure in the protein, even if the protein-chitosan complex of the present invention is ingested, it is difficult to cause allergies.

First, the protein-chitosan complex will be described.
The protein-chitosan complex is a complex formed by combining protein and chitosan. As the protein constituting the protein-chitosan complex, a vegetable or animal protein can be used, but a vegetable protein is preferable because it is oriented to the plant and is easily available to consumers. Examples of plant proteins include soy protein and wheat protein (gluten), and examples of animal proteins include egg white, fish protein, and livestock protein. Use one or more of these. Can do. Commercially available products can be used for these proteins.
Moreover, what contains soybean protein, such as full fat soybean and defatted soybean, can also be used as a protein raw material of a protein-chitosan complex, These 1 type (s) or 2 or more types can be used. Furthermore, what contains soybean protein and the protein demonstrated previously can also be used together.

In particular, when used as an edible application, it is desirable that soybean, which is a raw material for soybean protein, be an IP handling product. Here, “IP” is an abbreviation for “Identity Preserved”, and “IP handling products” refers to soybeans that are separately produced and distributed.

The soy protein means a protein contained in soybean cotyledons and hypocotyls, occupies 35 to 50% by mass of the dried seed, and is divided into 2S, 7S, 11S, and 15S depending on the molecular weight and molecular shape. . Examples of soy protein include isolated soy protein, extracted soy protein, concentrated soy protein, and soy protein degradation product. Furthermore, what contains soybean protein, such as full-fat soybean and defatted soybean, can also be used as a protein raw material of a protein-chitosan complex.

Examples of defatted soybeans include Nisshin Oilio Co., Ltd. product: Soya Flower A. Isolated soy protein is a protein obtained by acid precipitation of a solution extracted from defatted soybeans with neutral to weak alkaline water. As a commercial product, for example, a product manufactured by Nisshin Oilio Co., Ltd .: Solpy 5000 etc. are mentioned. The soy protein decomposed product is a product obtained by degrading soy protein as a raw material with an enzyme such as protease, or a product obtained by chemically decomposing with acid or alkali. Products manufactured by Eulio Co., Ltd .: Solpy 1500 and the like.

When the protein-chitosan complex of the present invention is prepared, most or all of the antigen structure in the protein is masked. Therefore, even if the protein-chitosan complex is ingested, it is difficult to cause allergies.
The protein-chitosan complex immunoglobulin (IgE) activity level by masking the antigen structure in the protein is reduced to 0-5 with respect to the activity level 100 of the mixture of protein and chitosan only. Those that are reduced to 0 to 1 are more preferable, and those that are decreased to 0 are most preferable.
An antigen masked by conjugation includes a 34 kDa protein (Gly m Bd 30K).

As a method for confirming that the antigen structure in the protein of the protein-chitosan complex of the present invention is masked, for example, spot confirmation by a pattern diagram obtained by Western blotting method can be mentioned. By this method, it can be confirmed that the structure of the 34 kDa protein (Gly m Bd 30K), which is an allergic substance, is masked.

The activity level of immunoglobulin (IgE) in the protein-chitosan complex of the protein-chitosan complex of the present invention can be confirmed, for example, by measuring suppression of IgE antibody production.

The protein content of the protein-chitosan complex is not particularly limited, but is preferably 5 to 95% by mass, more preferably 10 to 90% by mass, and most preferably 30 to 70% by mass in the protein-chitosan complex.

As the chitosan constituting the protein-chitosan complex, both commercially available products and reagents can be used, but those having a good flavor and little coloring are preferred from the viewpoint of edibleness. As a commercially available product of chitosan, for example, a reagent manufactured by Wako Pure Chemical Industries, Ltd .: chitosan (molecular weight 30 kDa) and the like can be mentioned.

The chitosan content of the protein-chitosan complex is not particularly limited, but is preferably 5 to 95% by mass, more preferably 10 to 90% by mass, and most preferably 30 to 70% by mass in the protein-chitosan complex.

The mass ratio of protein to chitosan in the protein-chitosan complex (protein / chitosan) is not particularly limited, but is preferably 90/10 to 40/60 in order to efficiently mask the antigen structure in the protein. More preferably, it is 60/40 to 40/60, and most preferably 50/50.

The antibacterial activity of the protein-chitosan complex of the present invention can be confirmed by measuring the bactericidal activity against Escherichia coli K-12. It can be confirmed that the higher the growth inhibition rate of E. coli K-12, the higher the antibacterial activity.
The emulsifying power of the protein-chitosan complex of the present invention was obtained by diluting an emulsion obtained by emulsifying corn oil and water with the protein-chitosan complex with a 0.1% SDS solution. This can be confirmed by the change over time in the transmittance of the diluted solution at 500 nm (slow decrease in transmittance). The slower the decrease in transmittance, the higher the emulsifying function.

Next, a method for producing the protein-chitosan complex of the present invention will be described.
The protein-chitosan complex of the present invention can be produced by binding a protein and chitosan by Maillard reaction. This Maillard reaction is also called an aminocarbonyl reaction. As the protein and chitosan, those described above can be used. Furthermore, it can also manufacture by combining the protein and chitosan by Maillard reaction, using as raw materials what contains soybean protein such as full-fat soybean and defatted soybean.

  First, protein and chitosan in an amount such that the mass ratio of protein / chitosan is more preferably 60/40 to 40/60 is mixed and dissolved in water, and the total content of protein and chitosan in the aqueous solution is 5 to 30% by mass. Prepare so that. The obtained aqueous solution is lyophilized to be powdered. The obtained powder is subjected to a temperature of 50 to 80 ° C., more preferably 55 to 65 ° C., a relative humidity of 50 to 80%, more preferably 60 to 70%, for 2 to 20 days, more preferably 7 to 14 days. The protein-chitosan complex of the present invention can be produced by a Maillard reaction.

  Production of the protein-chitosan complex of the present invention is confirmed by confirming the production of a high-molecular substance that is a protein-chitosan complex by staining a plate obtained by SDS (Sodium dodecyl sulfate-polyacrylamide) electrophoresis. Can do.

Next, the antibacterial composition of the present invention will be described.
The antibacterial composition of the present invention is preferably 10 to 100% by mass, more preferably 30 to 100% by mass, and most preferably 50, in order to further retain the antibacterial activity of the protein-chitosan complex described above. ˜100% by mass.
As components other than the protein-chitosan complex in the antibacterial composition, dextrin, lecithin and the like can be used.
The content of components other than the protein-chitosan complex in the antibacterial composition is preferably 0 to 90% by mass, more preferably 0 to 70% by mass, and most preferably 0 to 50% by mass.

For example, in the case of an antibacterial composition containing 70% by mass of a protein-chitosan complex, 70% by mass of the protein-chitosan complex and 30% by mass of an excipient such as dextrin can be produced. It can be manufactured by mixing with a V-type mixer.

The antibacterial composition of the present invention can be used for food and drink and cosmetics.
The antibacterial composition of the present invention has antibacterial activity against Escherichia coli and mold / yeast. Therefore, it can be used for food and drink and cosmetics for antibacterial purposes.
The amount of the antibacterial composition of the present invention added to food or drink is such that the protein-chitosan complex content in the food or drink after addition is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass. %, Most preferably 0.01 to 1% by mass.

  As food and drink, for example, flour products such as cookies, snacks, cakes, bread and noodles, seasonings such as dressing and mayonnaise, fish paste products such as chikuwa and kamaboko, livestock products such as ham, sausage and hamburger, rice balls and rice Examples include lactic acid fermented beverages, energy drinks, juices, coffee, tea, and desserts.

  The amount of the antibacterial composition of the present invention added to the cosmetic is such that the protein-chitosan complex content in the cosmetic after the addition is preferably 0.01 to 10% by mass, more preferably 0.01 to 5 mass%, most preferably 0.01-1 mass%.

  Examples of cosmetics include foundations, lotions, emulsions, lipsticks, hair preparations, hair nourishing agents, shampoos, rinses, and the like.

Next, the emulsifying composition of the present invention will be described.
The emulsifying composition of the present invention is preferably 10 to 100% by mass, more preferably 30 to 100% by mass, most preferably the protein-chitosan complex described above in order to maintain a higher emulsifying function. It contains 50 to 100% by mass.
As components other than the protein-chitosan complex in the emulsifying composition, emulsifiers such as glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin, and excipients such as dextrin and starch are used. Can do.
The content of components other than the protein-chitosan complex in the emulsifying composition is preferably 0 to 90% by mass, more preferably 0 to 70% by mass, and most preferably 0 to 50% by mass.

For example, in the case of an emulsifying composition containing 70% by mass of a protein-chitosan complex, 70% by mass of the protein-chitosan complex and 30% by mass of dextrin are dispersed in water. It can be produced by preparing an aqueous solution with a solid content of 10% by mass and drying the resulting aqueous solution by spray drying (temperature 80 ° C.).

The composition for emulsification of the present invention can be used for food and drink and cosmetics.
The amount of the emulsifying composition of the present invention added to food or drink is such that the protein-chitosan complex content in the food or drink after addition is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass. %, Most preferably 0.01 to 1% by mass.

  As food and drink, for example, flour products such as cookies, snacks, cakes, bread and noodles, seasonings such as dressing and mayonnaise, fish paste products such as chikuwa and kamaboko, livestock products such as ham, sausage and hamburger, rice balls and rice Examples include lactic acid fermented beverages, energy drinks, juices, coffee, tea, and desserts.

  The amount of the emulsifying composition of the present invention added to the cosmetic is such that the protein-chitosan complex content in the cosmetic after the addition is preferably 0.01 to 10% by mass, more preferably 0.01 to 5 mass%, most preferably 0.01-1 mass%.

  Examples of cosmetics include foundations, lotions, emulsions, lipsticks, hair preparations, hair nourishing agents, shampoos, rinses, and the like.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.

Production Example 1 [Preparation of Isolated Soy Protein Used for Protein-Chitosan Complex]
After 100 g of defatted soybean (IP handling product) from which oil was removed from the whole soybean was immersed in 2 L of 0.03 M Tris hydrochloric acid buffer (pH 8) for 1 hour, the precipitate was removed by centrifugation and the supernatant was recovered. The collected supernatant was adjusted to pH 4.8 using 2N hydrochloric acid, and then centrifuged (condition: 1,000 rpm) to collect a precipitate. 50 g of the resulting precipitate was dissolved in 500 g of distilled water, adjusted to pH 8 using 1N sodium hydroxide, and then freeze-dried to obtain 15 g of powdered isolated soybean protein.

Production Example 1 [Production of protein-chitosan complex]
5 g of the separated soy protein obtained in Production Example 1 and 5 g of chitosan (manufactured by Wako Pure Chemical Industries, Ltd., reagent, molecular weight: 30 kDa) were mixed (mixing mass ratio 1: 1), and then the separated soy protein and chitosan in an aqueous solution were mixed. After being dissolved in distilled water so that the content of was 10% by mass, powder was obtained by freeze-drying treatment. This powder was heated at 60 ° C. for 3 days, 7 days or 14 days under conditions of relative humidity of 65% (adjusted with saturated potassium iodide), and 3.3 g each of protein-chitosan complex (reacted product for 3 days). , Reaction product for 7 days, reaction product for 14 days).

Production Comparative Example 1 [Production of protein-galactomannan complex]
5 g of the separated soy protein obtained in Production Example 1 and 5 g of galactomannan (guar gum enzymatic degradation product with an average molecular weight of 15 kDa) are mixed (mixing mass ratio 1: 1), and then the content of the separated soy protein and galactomannan in the aqueous solution Was dissolved in distilled water so as to be 10% by mass, and then a powder was obtained by freeze-drying. This powder was heated at 60 ° C. for 7 days or 14 days under the condition of relative humidity 65% (adjusted with saturated potassium iodide), and 5 g each of protein-galactomannan complex (7-day reaction product, 14 days) Reaction product).

[Production confirmation test of protein-galactomannan complex or protein-chitosan complex]
A protein-galactomannan complex or protein-chitosan complex is dissolved in a triglycine buffer (pH 8.8) containing 1% SDS (Sodium dodecyl sulfate-polyacrylamide) to prepare a complex at 0.2% by mass. The molecular weight distribution of the prepared samples was measured by SDS electrophoresis based on the Laemmli method. SDS electrophoresis was performed at a current of 10 mA for 1 hour and then at 20 mA for 2 hours. Thereafter, the electrophoretic plate was stained by spraying with a 0.2% Coomassie brilliant blue-R250 solution. Formation of a protein-galactomannan complex or a protein-chitosan complex was confirmed by the appearance of a spot of a polymer substance.

Example 1 [Confirmation of production of protein-chitosan complex]
Production of the protein-chitosan complex obtained in Production Example 1 was confirmed by SDS electrophoresis. A pattern diagram of the stained spots is shown in FIG. The pattern diagram of APP-CT in FIG. 1 shows that the spots after the reaction for 1 week and 2 weeks have shifted to the polymer side compared to the spots before the reaction. About what was made to react for 14 days, it has confirmed that the protein-chitosan complex was produced | generated.

Comparative Example 1 [Confirmation of production of protein-galactomannan complex]
Production of the protein-galactomannan complex obtained in Production Comparative Example 1 was confirmed by SDS electrophoresis. A pattern diagram of the stained spots is shown in FIG. The pattern diagram of APP-CT in FIG. 1 shows that the spots after the reaction for 1 week and 2 weeks have shifted to the polymer side compared to the spots before the reaction. It was confirmed that a protein-galactomannan complex was produced from the reaction for 14 days.

[Method for evaluating protein-chitosan complex and protein-galactomannan complex]
The protein-chitosan complex and the protein-galactomannan complex were evaluated by antibacterial property evaluation, emulsification property evaluation, and antigen structure mask evaluation described below.

1. Evaluation of antibacterial properties E. coli K-12 is used for the measurement of antibacterial properties. This was cultured in LB (Luria-Bertani) medium for 10 hours, and then diluted 1,000 times with 20 mM phosphate buffer (pH 7). The protein-chitosan complex was dissolved in 20 mM phosphate buffer (pH 7) to a concentration of 50 μg / ml to prepare a sample solution of the protein-chitosan complex. Thereafter, 0.5 ml of a protein-chitosan complex sample solution (concentration 50 μg / ml) for measuring antibacterial activity is mixed with 4.5 ml of a 1,000-fold diluted solution of Escherichia coli K-12 strain at 20 ° C. or 37 ° C. Incubated for 30 minutes. And 100 microliters of this culture solution was fractionated and spread on the agar medium. Furthermore, after this agar medium was cultured at 37 ° C. overnight, the number of colonies was counted, and the smaller the number of colonies, the higher the inhibition rate of the Escherichia coli K-12 strain and the antibacterial activity.

2. Evaluation of emulsification First, 3.0 ml of a solution prepared by dissolving 1.0 ml of corn oil and protein-chitosan complex in 0.1 M phosphate buffer to make 0.2% by mass was mixed and homogenized at 12,000 rpm for 1 minute. did. Thereafter, 50 μl of this emulsion was diluted with 0.1% SDS solution to make 5 ml. The transmittance of this diluted solution was measured immediately after mixing at 500 nm (after 0 minute), 1 minute, 2 minutes, 5 minutes, and 10 minutes. The slower the decrease in transmittance, the higher the emulsifying function.

3. Mask evaluation of antigen structure
Mask evaluation of 34 kDa protein in protein was performed by Western blotting method.

Example 2 [Antimicrobial evaluation of protein-chitosan complex]
The antibacterial evaluation results of the protein-chitosan complex obtained by the reaction in Production Example 1 for 14 days are shown in FIG. As a result, it was confirmed that the antibacterial activity of the protein-chitosan complex was increased by 2-3 times at both 20 ° C. and 37 ° C., compared to the protein and chitosan mixture before complexation.

Example 3 [Emulsification evaluation of protein-chitosan complex]
FIG. 3 shows the results of evaluating the emulsifiability of the protein-chitosan complex obtained by the reaction in Production Example 1 for 3 days, 7 days, or 14 days. From this result, it was found that the protein-chitosan complex has improved emulsifying properties as compared with the protein-chitosan mixture before complexing.

Example 4 [Mask confirmation of antigen structure in protein-chitosan complex]
The mask of the antigen structure in the protein-chitosan complex obtained by the reaction in Production Example 1 for 14 days was examined by Western blotting. The resulting pattern diagram is shown in FIG. In the pattern diagram, in the soy protein-chitosan complex (7, 8), a spot corresponding to (Gly m Bd 30K) does not appear. ) It was confirmed that most of the structure was masked.

Comparative Example 2 [Confirmation of antigen structure mask in protein-galactomannan complex]
The mask of the antigen structure in the protein-galactomannan complex obtained by the reaction in Production Comparative Example 1 for 7 days or 14 days was examined by Western blotting method. The resulting pattern diagram is shown in FIG. From the pattern diagram, in the soy protein-galactomannan complex (3, 4, 5, 6), spots corresponding to (Gly m Bd 30K) appear, so the structure of 34 kDa protein (Gly m Bd 30K) is It was confirmed that there was almost no mask.

  The protein-chitosan complex of the present invention has antibacterial properties, is excellent in emulsifying functionality, and has a masked antigen structure in the protein, so that it can be widely used in the fields of food and cosmetics. .

It is the pattern figure of the staining spot which confirmed the production | generation of the soybean protein, the soybean protein-galactomannan complex, and the soybean protein-chitosan complex (unreacted, 7-day reaction, 14-day reaction) by SDS electrophoresis. The vertical axis represents the molecular weight. (Example 1, Comparative Example 1) It is a graph of the antibacterial evaluation result of a mixture of soy protein and chitosan, and a soy protein-chitosan complex (reaction for 14 days). The vertical axis represents the growth inhibition rate (%) of E. coli K12. (Example 2) It is a graph of the emulsification evaluation result of the mixture of soy protein and chitosan, and the soy protein-chitosan complex (3 day reaction, 7 day reaction, 14 day reaction) obtained by reacting soy protein and chitosan. The vertical axis represents the transmittance (%) at 500 nm of the 0.1% SDS solution dilution of the emulsion suspension. Example 3 It is a pattern figure by Western blotting method which confirmed the production | generation of a soybean protein, a soybean protein-galactomannan complex (7-day reaction, 14-day reaction), and a soybean protein-chitosan complex (14-day reaction). The vertical axis represents the molecular weight. (Example 4, Comparative Example 2)

Claims (19)

A protein-chitosan complex in which a protein and chitosan are combined. A protein-chitosan complex in which a protein and chitosan are combined by Maillard reaction. The protein-chitosan complex according to claim 1 or 2, wherein the protein is a vegetable protein. The protein-chitosan complex according to claim 3, wherein the vegetable protein is soybean protein. The protein-chitosan complex according to claim 4, wherein the vegetable soybean protein is a separated soybean protein. The protein-chitosan complex according to claim 4, wherein the vegetable soybean protein is a soybean protein degradation product. The protein-chitosan complex according to any one of claims 1 to 6, wherein an antigen structure in the protein is masked. The protein-chitosan complex according to claim 7, wherein an antigen in the protein is a 34 kDa protein (Gly m Bd 30K). The antibacterial composition containing the protein-chitosan complex of any one of Claims 1-8. The composition for emulsification containing the protein-chitosan complex of any one of Claims 1-8. A food or drink containing the protein-chitosan complex according to any one of claims 1 to 8. Cosmetics containing the protein-chitosan complex of any one of Claims 1-8. A method for producing a protein-chitosan complex, which comprises binding a protein and chitosan by Maillard reaction. The method for producing a protein-chitosan complex according to claim 13, wherein the protein is isolated soybean protein. The method for producing a protein-chitosan complex according to claim 14, wherein the protein is a soybean protein degradation product. A method of masking the antigen structure in a protein by performing a treatment for binding the protein and chitosan by Maillard reaction. The method for masking an antigen structure in a protein according to claim 16, wherein the protein is a separated soybean protein. The method for masking an antigen structure in a protein according to claim 17, wherein the protein is a soybean protein degradation product. A method for producing a protein-chitosan complex characterized in that protein and chitosan are combined by Maillard reaction using full-fat soybean and / or defatted soybean and chitosan as raw materials.

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