JP2006141229A - Method for producing functional food material utilizing scallop - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a functional food material utilizing scallop, which comprises producing a high value-added processed product from scallop internal organ to make efficient use of the scallop internal organ. <P>SOLUTION: The method for producing the functional food material utilizing scallop comprises adding serine proteinase to the scallop internal organ to obtain soluble hydrolyzate, again adding serine proteinase to the soluble hydrolyzate to obtain resynthesis peptide. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a functional food material using scallops, and more particularly to a method for producing a functional food material by producing plastein (enzymatic re-synthetic peptide) from a protein extracted from the scallop viscera.

  Conventionally, since the scallop viscera, particularly the popular name scallop uro, contains a nutrient component, a method of using this as a raw material for food, feed and the like has been developed.

However, even if the scallop viscera is used for food, feed, etc., the price is low and the manufacturing cost is high.
If such scallop viscera can be produced as a high-value-added functional food, scallop viscera, which is a marine waste product, can be used effectively and processed products with high added value can be provided.
JP 2004-97939 A JP-A-9-271327

  Then, an object of this invention is to provide the manufacturing method of a functional foodstuff using the scallop which manufactures a high value-added processed product from the scallop's internal organs, and the scallop internal organs are used effectively.

The method for producing a functional food material using scallops according to the present invention comprises adding a serine proteinase to a scallop viscera to obtain a soluble hydrolyzate, and adding a serine proteinase to the soluble hydrolyzate again to re-synthesize the peptide. It is characterized by obtaining.
When serine proteinase is added again to the soluble hydrolyzate, it is preferable that the substrate concentration is 25 to 35%, the pH is 6.0 to 8.0, and the enzyme addition amount is 0.1 to 1.0% with respect to the substrate solution.
The serine proteinase is preferably an alkaline protease having subtilisin as a main enzyme component.

  When a serine proteinase is added to the scallop viscera to form a soluble hydrolysate, and the serine proteinase is added to the soluble hydrolyzate again, a re-synthetic peptide is obtained.

  Plastain, an enzymatically re-synthesized peptide produced from the scallop viscera, has a constituent amino acid composition and molecular weight distribution different from the hydrolyzate, and most are peptide amino acids and have an antioxidant effect.

  This plastain is tasteless and odorless and has been confirmed to be stable in food processing, storage and cooking, etc. This means that it can be used as an alternative to heat-sensitive tocopherols or chemically synthesized antioxidants. It is possible and can be used in a wide range of applications that meet the current consumer needs for safety and security.

  The scallop viscera, which is an unused resource, is not just a cheap product such as feed, fertilizer, seasoning, etc. For resource recycling that is difficult in terms of surface, if high value-added products can be produced from scallops that are being treated as waste, what was previously spent on disposal can be turned into profitable A great economic effect can be achieved.

An embodiment according to the present invention will be described with reference to FIGS.
First, the internal organs of scallops that are raw materials will be explained. As the internal organs of scallop, scallopuro is used as a raw material.

  This raw material was coarsely crushed with a chopper (OMC-22B, manufactured by Daido Sangyo), and then finely ground into a paste with a mascolloider (Serendipiter MCKA6-3, manufactured by Masuko Sangyo), and used for the test.

Then, serine proteinase is added. In this example, alkaline protease containing subtilisin, which is a serine proteinase, as a main enzyme component is added to obtain a soluble hydrolyzate.
As this enzyme, alcalase 2.4L (Novozymes) is used, and an equal amount of water is added to scallops, and 2.0% per raw protein is added unheated and reacted at 55 ° C. for 24 hours. After completion of the reaction, 90 ° C. 30 min. The enzyme was inactivated by heating. The reaction conditions followed the technical data of the enzyme manufacturer.
In the above embodiment, alkaline protease containing subtilisin as a main enzyme component is added as a serine proteinase. However, the present invention is not limited thereto, and for example, trypsin or chymotrypsin may be added.

  The deactivated reaction solution was subjected to centrifugation (5 ° C., 10000 rpm, 10 min.), And the supernatant was collected and subjected to suction filtration using a filter aid (Celite No. 545) to obtain a filtrate.

Serine proteinase is added again to the soluble hydrolyzate which is the filtrate.
As this serine proteinase, alkaline protease containing subtilisin as a main enzyme component was added, and the filtrate was dried and powdered by freeze drying (FD).
The hydrolyzate of scallop urine dried and powdered by freeze drying (FD) was watered to 30% to prepare a substrate solution.
The substrate solution is adjusted by adding water to 30%, but it may be 25% to 35%. The concentration of the substrate solution is preferably pH 6.0 to 8.0.

To this, alcalase 2.4L (Novozymes) was added at 1.0% per substrate solution and reacted at 55 ° C. for 24 hours. After completion of the reaction, 90 ° C., 30 min. The enzyme was inactivated by heating.
In the above, alcalase 2.4L (Novozymes), which is an alkaline protease containing subtilisin as a main enzyme component, is added at 1.0% per substrate solution, but it may be 0.1 to 1.0%.
In addition, as the serine proteinase, alkaline protease containing subtilisin as a main enzyme component is added, but is not limited thereto, and for example, trypsin or chymotrypsin may be added.
Then, the reaction solution was poured into a dialysis tube (MWCO1000), dialyzed for 3 days while exchanging the external medicine in a timely manner, and the obtained internal solution was used as a plastein solution.

Next, the properties of plastein will be described.
The obtained plastein solution is pulverized and free amino acids are extracted with a 10% TCA solution, and separately hydrolyzed with 6N hydrochloric acid at 150 ° C. for 1 hour to obtain constituent amino acids, and each filtrate is phenylisothiocyanate. (PITC) is reacted to prepare a phenylthiocarmobile (PTC) derivative, which is analyzed by high performance liquid chromatography (HPLC) using a reverse phase column (TOSOTsk-gelODS-80Ts25cm + 15cm). The amount of amino acid was measured.

From this result, the abundance ratio of free amino acids and peptide amino acids (= constituent amino acids-free amino acids) in plastein was calculated.
The abundance ratio of free amino acids and peptide amino acids is 43.69% for free amino acids and 56.31% for peptide amino acids in scallop hydrolyzate, 2.65% for free amino acids in scallop plastein, The amino acid was 97.35%.

  As a result, the hydrolyzate before the preparation of plastein had about 50% free amino acids and peptide amino acids, whereas the prepared plastein had almost no free amino acids and only peptide amino acids. It became clear that it existed. This indicates that the plasticine synthesis and purification were performed with high efficiency.

Next, the constituent amino acid composition is examined.
The compositional amino acid composition was calculated by using the result measured by the method described in the previous section.
Comparing the constituent amino acid composition of the hydrolyzate as a raw material and Plastain, there is a clear difference in the composition ratio. In Plastain, Asp, Glu, Ser, His, Thr, Pro, and Lys increase. Conversely, Gly, Ala, Tyr, Val, Met, Ile, Leu, and Phe decreased (see FIG. 1).

  This indicates that specific amino acids can be concentrated or removed in the preparation of plastein, and the amino acid composition is modified intentionally by adjusting the substrate by combining several protein raw materials based on scallops. It shows the possibility of quality.

  Next, the molecular weight distribution is examined. The molecular weight distribution of the obtained plastein solution is examined by high performance liquid chromatography (HPLC) using a gel filtration column (TOSOTsk-gelG-3000PW 25 cm).

In the hydrolyzate used as a raw material, various peaks were observed at a molecular weight of about 1800 or less, but in Plastain, it converged to a maximum peak around 2500 (see Figs. 2 and 3).
This indicates that in addition to the removal of low molecular weight amino acids by purification of plastein, low molecular weight peptide amino acids with a molecular weight of 1000 or less were re-synthesized into high molecular weight peptides of approximately one molecular weight. It was shown that hydrolyzate and plastein may have different functions.

Next, the functionality of scallop plastein will be described.
First, the antioxidant property against fats and oils will be described.
In order to evaluate the functionality of the obtained plastein solution, the effect as an antioxidant for fats and oils in food was examined.

That is, the reaction solution shown in FIG. 4 was prepared, albumin and tocopherol were added as controls in addition to the dry powder of plastein solution, respectively, and stored in the dark at 40 ° C. The auto-oxidation of linoleic acid in this reaction solution The changes over time were measured by comparing the peroxide value (POV) and thiobarbituric acid (TBA) values.
The absorbance at 500 nm was measured with a rhodan iron (thiocyanate) method for POV, and the absorbance at 532 nm was measured with a 2-thiobarbituric acid method for a TBA value with a spectrophotometer.

As a result, tocopherol as an antioxidant studied as an indicator showed remarkable antioxidant ability for both POV and TBA, and had an excellent effect as a commercially available antioxidant.
On the contrary, albumin as a standard protein showed the same behavior as the control for both POV and TBA, indicating that the normal protein has no antioxidant effect.

  On the other hand, it was shown that the hydrolyzate as a raw material is equivalent to or slightly inferior to POV and TBA, and it was shown that the hydrolyzate has no antioxidant effect. TBA did not differ from the control, but POV showed a significantly stronger antioxidant effect than the control (see FIGS. 5 and 6).

This indicates that a synthetic peptide having antioxidative ability was produced by preparing plastein from scallopuro as a raw material, indicating that it has potential as a functional food.

  Plastain, an enzymatically re-synthesized peptide produced from scallop scallop visceral scallop, has a different composition amino acid composition and molecular weight distribution from the hydrolyzate, and is mostly a peptide amino acid with an antioxidant effect. is there.

  This plastain is tasteless and odorless and has been confirmed to be stable in food processing, storage and cooking, etc. This means that it can be used as an alternative to heat-sensitive tocopherols or chemically synthesized antioxidants. It is possible and can be used in a wide range of applications that meet the current consumer needs for safety and security.

  Utilize scallops, which are the internal organs of scallops, an unused resource, as simple foods, fertilizers, seasonings, and other high-value-added functional foods using plastein creation technology For resource recycling that is difficult and difficult in terms of cost, if high value-added products can be produced from scallops that have been treated as waste, what was previously spent on disposal can be turned into a profitable one Therefore, a great economic effect can be achieved.

Explanatory drawing which shows the constituent amino acid composition of a hydrolyzate and a plastein. Explanatory drawing which shows the molecular weight distribution of a hydrolyzate. Explanatory drawing which shows the molecular weight distribution of plastein. Explanatory drawing which shows the composition of the reaction liquid for antioxidant test. Explanatory diagram showing the antioxidant capacity (POV) of plastein Explanatory drawing which shows the antioxidant ability (TBA) of plastein.

Claims (3)

Production of functional foods using scallops, characterized in that serine proteinase is added to the scallop viscera to form a soluble hydrolyzate, and serine proteinase is added again to the soluble hydrolyzate to obtain a re-synthetic peptide. Method. When the serine proteinase is added again to the soluble hydrolyzate, the substrate concentration is 25 to 35%, the pH is 6.0 to 8.0, and the enzyme addition amount is 0.1 to 1.0% with respect to the substrate solution. The manufacturing method of the functional foodstuff using the scallop of Claim 1. The method for producing a functional food material using scallops according to claim 1 or 2, wherein the serine proteinase is an alkaline protease containing subtilisin as a main enzyme component.

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