JP2007238515A - Hair cosmetic - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a hair cosmetic excellent in ameliorating effect on elasticity, texture, and gloss of hair without imparting sticky or starchy feeling and excellent in damage repairing effect of hair. <P>SOLUTION: The invention relates to the hair cosmetic comprising hydrolysis product of albumen obtained in the following steps of hydrolyzing the albumen by using papain, heating the product reaction liquid at 65-75°C, and then hydrolyzing with a protease at least one selected from a group comprising trypsin, a protease originated from genus Bacillus bacteria, a protease originated from Aspergillus fungus and bromelain, and hydrolyzing the product with a peptidase. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a cosmetic for hair.

Generally, an alkaline agent and an oxidizing agent are blended in the hair bleaching agent or hair coloring agent. In addition to the alkaline agent and the oxidizing agent, a reducing agent is also used for the permanent wave agent and the hair straightener. When a hair treatment such as hair bleaching is performed, the treated hair is damaged by these drugs. Damaged hair causes protein in the hair to elute due to daily shampooing and the like, so that the moisture retention of the hair is reduced, the hair becomes crunchy and firm, and also causes split ends and cut hairs.

In order to give elasticity, texture, and gloss to damaged hair as described above, and to repair damaged hair or prevent damage, it is often used to contain a protein hydrolyzate in hair cosmetics. Yes. For example, hair treatments containing protein hydrolysates such as collagen, keratin, silk protein, and elastin and anionic polymers (Patent Document 1), protein hydrolysates such as collagen and casein, and acrylate amphoteric polymers A hair treatment composition comprising a compound and a phospholipid-containing hair cosmetic (Patent Document 2), a keratin hydrolyzate, an amino acid, and a nonionic surfactant (Patent Document 3) It has been reported. However, the hair elasticity, texture, gloss improvement effect and hair damage repair effect of these hair cosmetics are not satisfactory.

Furthermore, the hair by the hair treatment agent (patent document 4) which consists of the 1st agent containing what hydrolyzed proteins, such as keratin and collagen, and made the average molecular weight 1000 or more, and the 2nd agent containing the modifier | denaturant However, this hair treatment agent needs to be in a two-part formulation, and it is necessary to denature proteins on the hair, which makes the operation complicated.

Egg white protein has also been applied to hair cosmetics. However, egg white protein has a property of heat coagulation and has a problem that it coagulates in a heating step in the production process of hair cosmetics. In order to solve such problems, it has been proposed to selectively remove proteins involved in thermal coagulation from egg white and use them as hair-resistant egg white in hair cosmetics (Patent Documents 5 and 6). However, the heat-resistant egg white has low water solubility and is inconvenient for blending into aqueous hair cosmetics.

Patent Document 7 reports a hair cosmetic comprising a hydrolyzed egg white obtained by hydrolyzing egg white using an acid, an alkali, an enzyme, or the like, or a derivative thereof. Here, the hydrolysis reaction of egg white is Only one step is performed. The hair elasticity, texture, gloss improvement effect, and hair damage repair effect of this hair cosmetic are not satisfactory.

In Patent Documents 8 and 9, cosmetics containing hydrolyzed egg white obtained by hydrolyzing the egg white of a rib chicken in the same manner as described above have been reported. The decomposition reaction is performed only in one step. In addition, these documents describe the effect of improving rough skin, the effect of promoting skin recovery, the effect of whitening, and the effect of skin wound recovery, but do not describe the effect on hair at all.
Japanese Patent Laid-Open No. 01-175924 Japanese Patent Laid-Open No. 04-368317 Japanese Patent Application Laid-Open No. 11-139941 JP 2003-300843 A JP 61-280413 A Japanese Patent Laid-Open No. 07-258038 JP 2003-231617 A JP 2001-220342 A JP 2001-220398 A

It is an object of the present invention to provide a cosmetic for hair excellent in hair elasticity, texture, gloss improvement effect, and hair damage repair effect without giving the hair a feeling of stickiness or stiffness. It is.

The present inventors have found that egg white hydrolyzate produced by a specific method has the above-mentioned effects, and have completed the present invention.
That is, the present invention comprises (1) hydrolyzing egg white using papain, (2) heating the obtained reaction solution to 65-75 ° C., and (3) subsequently, trypsin, protease derived from the genus Bacillus, Aspergillus An egg white hydrolyzate obtained by hydrolysis using at least one protein hydrolase selected from the group consisting of a protease derived from a genus filamentous fungus and bromelain, and (4) further hydrolyzing using a peptidase It is related with the cosmetics for hair characterized by containing.

The egg white hydrolyzate is preferably obtained by heating the reaction solution obtained in step (4) to 75 to 120 ° C. and then removing insoluble components.
The egg white hydrolyzate preferably has a cysteine content of 4.5% by mass or more by amino acid composition analysis.
In the molecular weight distribution analysis by gel filtration chromatography, the egg white hydrolyzate has an area ratio in the range of molecular weight of 50 to 10,000 with respect to the total area showing the total of protein, peptide and amino acid of 60% or more. It is preferable that
The egg white hydrolyzate preferably has a solubility in water at 20 ° C. of 1 w / v% or more.
The egg white is preferably a dried egg white of chicken eggs.
The present invention is described in detail below.

The cosmetic for hair of the present invention contains an egg white hydrolyzate produced by a specific method. The egg white hydrolyzate used in the present invention includes (1) hydrolyzing egg white using papain, (2) heating the resulting reaction solution to 65-75 ° C., and (3) subsequently trypsin, bacillus. Obtained by performing hydrolysis using at least one protein hydrolase selected from the group consisting of protease derived from genus bacteria, protease derived from Aspergillus filamentous fungi and bromelain, and (4) further hydrolyzing using peptidase It is what

The egg white used as a raw material in producing the egg white hydrolyzate used in the present invention is egg white contained in a bird's egg, and is not particularly limited. Examples of birds include chickens, quails, ducks and geese. Egg white derived from chicken is preferred. Although it does not specifically limit as a form of egg white, For example, raw egg white, dry egg white (egg white powder), frozen egg white liquid, etc. are mentioned. Among these, dried egg white (egg white powder) is most preferable because the egg white hydrolyzate obtained by the method of the present invention has a high cysteine content and is excellent in the effect as a cosmetic for hair.

In the step (1) for producing the egg white hydrolyzate used in the present invention, the egg white is hydrolyzed using papain (EC 3.4.22.2). The reaction conditions are not particularly limited as long as egg white can be hydrolyzed by papain, but egg white is added to water or an appropriate buffer so that the concentration becomes, for example, 5 to 20 w / v%, and papain is added to the mixture. Can be performed, for example, by adding a mass ratio of papain and egg white (solid content) of 1:20 to 1: 1000. For example, the hydrolysis reaction can proceed by setting the pH to 6 to 9 and maintaining the mixture at 40 to 70 ° C. for 30 minutes to 10 hours.

In the step (2), the reaction solution obtained in the step (1) is heated to 65 to 75 ° C. This heating may be performed for 5 minutes to 10 hours, preferably 10 minutes to 2 hours. By performing this heat treatment, the egg white hydrolyzate by papain obtained in the step (1) can be heat denatured, the reaction efficiency of hydrolysis in the subsequent step is increased, and the effect as a cosmetic for hair is excellent. Egg white hydrolyzate can be obtained.

In step (3), trypsin (EC 3.4.21.4), protease derived from Bacillus bacteria, protease derived from Aspergillus filamentous fungi and Bromelain (EC.3.) Were added to the reaction solution obtained in step (2). 4.4.24) At least one kind of protein hydrolase selected from the group consisting of the above is added and a hydrolysis reaction is further performed. Although only one kind of the above-mentioned protein hydrolase may be used, it is preferable to use two or more kinds from the viewpoint of the properties of the product. In this case, combined use of trypsin and a protease derived from the genus Bacillus is particularly preferable.

Although it does not specifically limit as said protease derived from the genus Bacillus, For example, protease S "Amano" G, protease N "Amano" G, pro-leather FG-F (all are brand names, Amano Enzyme Co., Ltd. product) etc. are mentioned. .

Although it does not specifically limit as said protease derived from Aspergillus genus fungi, For example, protease A "Amano" G, newase A (all are brand names, Amano Enzyme Co., Ltd. product); orientase ONS, orientase 20A (all are goods Name, manufactured by HBI Corporation); flavorzyme (trade name, manufactured by Novozymes Japan Co., Ltd.), and the like.

When two or more types of protein hydrolases are used in step (3), two or more types of protein hydrolases may be added to the reaction solution at the same time to perform a one-stage hydrolysis reaction. Two or more types of protein hydrolases may be sequentially added at an appropriate interval, and two or more hydrolysis steps may be performed accordingly. In the most preferred embodiment of the present invention, trypsin is added to perform a hydrolysis reaction, and then a Bacillus bacterium-derived protease is added to further perform the hydrolysis reaction. In this case, it is more preferable that two types of protease derived from the genus Bacillus are sequentially added to perform a total of three hydrolysis steps.

Although the usage-amount of the said protein hydrolase is not specifically limited, Usually, it is 1: 20-1: 1000 by mass ratio of each enzyme and egg white (solid content). What is necessary is just to perform the hydrolysis reaction of a process (3) on the conditions which considered optimal pH and optimal temperature of the enzyme to be used. The pH of the reaction solution can be adjusted using an acid or an alkali. The reaction time may be, for example, about 0.5 to 8 hours. However, when two or more types of protein hydrolases are sequentially added to perform two or more stages of hydrolysis, at least after adding the first enzyme, It is preferable to add the second enzyme after performing the reaction for 0.5 to 3 hours.

In step (4), peptidase is added to the reaction solution obtained in step (3), and a hydrolysis reaction is further performed. Although it does not specifically limit as said peptidase, For example, the peptidase derived from a Rhizopus genus filamentous fungus, the peptidase derived from Aspergillus genus fungus, the peptidase derived from a Bacillus genus bacteria, the peptidase derived from a Lactococcus genus bacteria, etc. are mentioned. Of these, peptidases derived from Rhizopus spp. Are preferred, and specific examples include peptidase R (trade name, manufactured by Amano Enzyme Co., Ltd.). Specific examples of peptidases include protease M “Amano” G, Umamizyme G (both trade names, manufactured by Amano Enzyme Co., Ltd.), sacanase (trade names, manufactured by Kaken Pharma), devitrase, saborase, accelerator (all trade names, (Shosho Tsusho) and Sumiteam FLAP (trade name, manufactured by Shin Nippon Chemical Industry Co., Ltd.).

Although the usage-amount of the said peptidase is not specifically limited, Usually, it is 1: 20-1: 1000 by the mass of a peptidase and egg white (solid content). What is necessary is just to perform the hydrolysis reaction of a process (4) on the conditions which considered optimal pH and optimal temperature of the peptidase to be used. The pH of the reaction solution can be adjusted using an acid or an alkali. The reaction time may be about 0.5 to 6 hours, for example.

In the suitable aspect of this invention, the reaction liquid obtained at the process (4) is heated to 75-120 degreeC, and enzyme activity is deactivated. This heat treatment may be performed for 5 minutes to 10 hours, preferably 10 minutes to 2 hours. Thereafter, it is preferable to remove insoluble components by a known solid-liquid separation operation such as centrifugation or filtration, and recover the liquid part.

The recovered liquid part can be used as it is as a component of the hair cosmetic composition of the present invention, but preferably used after heat sterilization and then dried and powdered by a known method such as spray drying or freeze drying. It is preferable to do.

The egg white hydrolyzate used in the present invention has a cysteine content by amino acid composition analysis that is higher than that of the raw material egg white. Specifically, the content is 4.5% by mass or more. Is preferably 4.5 to 12% by mass, more preferably 5 to 10% by mass, and particularly preferably 6 to 9% by mass.

The cysteine content by the amino acid composition analysis is the total content of free amino acids or derivatives thereof, and the free cysteine after the protein and peptide in the egg white hydrolyzate sample are hydrolyzed to amino acids by a method such as acid hydrolysis. Alternatively, the content of the derivative thereof can be calculated by measuring using a conventional method for measuring the free amino acid content. Since cystine is a molecule in which two molecules of cysteine are linked by a disulfide bond, the cysteine content measured by the hydrolysis method as described above is the content of what was present in the egg white hydrolyzate sample as cystine. It is included. Therefore, the cysteine content in the present invention includes not only cysteine but also cystine content.

In the egg white hydrolyzate used in the present invention, the ratio of the area in the molecular weight range of 50 to 10,000 with respect to the total area showing the total of protein, peptide and amino acid in the molecular weight distribution analysis by gel filtration chromatography is 60%. What becomes more is preferable, what becomes 80% or more is more preferable, and what becomes 90% or more is more preferable.

Similarly, the ratio of the area in the molecular weight range of 50 to 3,000 with respect to the total area showing the total of protein, peptide and amino acid is preferably 50% or more, more preferably 70% or more, and 80 More preferably, it becomes more than%. The ratio of the area in the molecular weight range of 50 to 500 is preferably 30% or more, more preferably 50% or more, and even more preferably 60% or more. By increasing the number of components having a low molecular weight, solubility in water is improved, and modification by heating or aggregation is less likely to occur.

In the most preferred embodiment of the present invention, the egg white hydrolyzate has a molecular weight in the range of 50 to 10,000 with respect to the total area showing the total of protein, peptide and amino acid in the molecular weight distribution analysis by gel filtration chromatography. The ratio is 90% or more (the upper limit is preferably 100% or less), the ratio of the area in the molecular weight range of 50 to 3,000 is 80% or more (the upper limit is preferably 90% or less), and the molecular weight is 50 to 500. The ratio of the area in the range is 60% or more (the upper limit is preferably 70% or less).

The egg white hydrolyzate used in the present invention preferably has high solubility in water. Specifically, the solubility in water at 20 ° C. is preferably 1 w / v% or more, more preferably 5 w / v% or more, more preferably 10 w / v% or more, more preferably 25 w / v What shows v% or more is especially preferable. On the other hand, the conventional egg white hydrolyzate obtained by a one-step hydrolysis reaction has a solubility in water at 20 ° C. of less than 1 w / v% and is extremely difficult to dissolve in water.

The egg white hydrolyzate used in the present invention is less susceptible to thermal denaturation, and for example, one that does not thermally solidify under heating conditions of 121 ° C. for 15 minutes is preferable.

The egg white hydrolyzate used in the present invention has high pH stability, and is preferably non-denaturing under acidic conditions and basic conditions. Specifically, those that are stable in the range of pH 1-12 are preferred.

The blending amount of the egg white hydrolyzate in the cosmetic for hair of the present invention is 0.01% by mass or more, preferably 0.1% by mass or more, from the viewpoint of enhancing the elasticity of the hair and the effect of repairing hair damage. Desirably, from the viewpoint of economy, it is desirable to be 20% by mass or less, preferably 10% by mass or less. Moreover, you may use together with protein hydrolysates (from keratin, silk, collagen, wheat, soybean, etc.) other than egg white hydrolyzate.

In the hair cosmetics of the present invention, surfactants, emulsion stabilizers, moisturizers, silicones, chelating agents, thickeners, fragrances, coloring agents, preservatives, UV absorbers, as long as the effects of the present invention are not hindered. You may mix | blend additives, such as an agent. Examples of the surfactant include cationic surfactants such as stearyltrimethylammonium chloride, distearyldimethylammonium chloride, cetylpyridinium chloride, behenyltrimethylammonium chloride, and benzoluconium chloride; polyoxyethylene lauryl ether, polyoxyethylene Nonionic surfactants such as nonylphenyl ether, glycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan monostearate; anionic surfactants such as sodium lauryl sulfate and sodium polyoxyethylene lauryl sulfate; lauryl dimethyl Examples include amphoteric surfactants such as betaine aminoacetate, lauryldimethylamine oxide, amidopropyl betaine laurate. Examples of the emulsion stabilizer include higher alcohols having 6 to 22 carbon atoms such as cetyl alcohol, stearyl alcohol, and behenyl alcohol; examples of the humectant include glycerin, 1,3-butylene glycol, and sodium pyrrolidone carboxylate; Examples of the agent include cationized cellulose, cationized gwer gum, polyethylene glycol, sodium polyacrylate, hydroxyethyl cellulose, xanthan gum, carboxyvinyl polymer, and the like. Examples of the silicone include dimethylpolysiloxane, amino-modified silicone, and cyclic dimethylsiloxane. Examples of the chelating agent include sodium ethylenediaminetetraacetate, 1-hydroxyethane-1, 1-diphosphonate sodium, and the like.

Specific embodiments of the cosmetic for hair of the present invention include, for example, shampoo, hair rinse, hair treatment, hair conditioner, hair setting agent, hair styling agent, hair cream, permanent wave agent, straight permanent agent, hair dye, hair Examples include depigmenting agents.

Since the present invention has the above-described configuration, it provides a hair cosmetic that is excellent in hair elasticity, texture, gloss improvement effect, and hair damage repair effect without giving the hair a feeling of stickiness or stiffness. can do.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.

Production Example 1
Add 600 kg of water to a jacketed tank for heating and cooling, add 110 kg of dried egg white of chicken eggs (trade name: DEH, manufactured by Imanaka Co., Ltd.) in small portions while uniformly suspending, and then heat to 60 ° C. Warm up. The pH of the solution was 6.8.

Then, 1.1 kg of papain (trade name: Papain 300, manufactured by Nippon Biocon Co., Ltd.) was dissolved in about 5 L of the egg white solution and added, and an enzyme reaction was performed at 60 ° C. (± 4 ° C.) for 1 hour. Thereafter, heating was performed, and when the liquid temperature reached 70 ° C. over about 30 minutes, the heating was stopped and the mixture was allowed to cool, and the pH was adjusted to 8.0 by adding a 48 w / v% NaOH aqueous solution.

After confirming that the liquid temperature had dropped to 60 ° C., 0.3 kg of trypsin (trade name: trypsin 5, manufactured by Nippon Biocon Co., Ltd.) was dissolved in about 3 L of the reaction solution, and then added to 60 ° C. (± 4 ° C. ) For 1 hour.

Next, 0.9 kg of a Bacillus bacterium-derived neutral protease (trade name: Protease S “Amano” G, Amano Enzyme Co., Ltd.) was dissolved in the reaction solution in the same manner, and added at 60 ° C. (± 4 ° C.). After the enzyme reaction for 1 hour, cooling water was passed through the jacket to cool the reaction solution to 55 ° C. (± 1 ° C.). The pH at the end of the reaction was 7.3.

Thereafter, 0.6 kg of a Bacillus bacterium-derived neutral protease (trade name: Protease N “Amano” G, Amano Enzyme Co., Ltd.) was similarly dissolved in the reaction solution and added to 55 ° C. (± 3 ° C.). After carrying out the enzyme reaction for 1 hour, cooling water was passed through the jacket to cool the reaction solution to 40 ° C. (± 2 ° C.). The pH at the end of the reaction was 7.3.

Then, 0.3 kg of Rhizopus fungi-derived peptidase (trade name: Peptidase R, Amano Enzyme Co., Ltd.) was dissolved in the reaction solution in the same manner, and added, and the enzyme reaction was performed at 40 ° C. (± 3 ° C.) for 4 hours. Then, heating was performed, and when the liquid temperature reached 90 ° C. over about 50 minutes, the heating was stopped and the mixture was allowed to cool.

The obtained reaction liquid was subjected to solid-liquid separation using a centrifuge to recover the liquid part, and the liquid part was filtered through a squeeze filter. The obtained filtrate was heated at 110 ° C. with a plate sterilizer and then spray-dried with a spray dryer to obtain the egg white hydrolyzate used in the present invention as a white to pale yellow powder.

Test example 1
By the method shown below, the egg white hydrolyzate obtained in Production Example 1 and a commercially available egg white enzyme hydrolyzate as a comparison egg white hydrolyzate (trade name: Egg White Peptide EP-1 (manufactured by Kewpie)) The amino acid composition of was analyzed.
An aqueous sample containing 1 w / v% of the egg white hydrolyzate powder or the egg white hydrolyzate for comparison obtained in Production Example 1 and 10 μL of the standard are placed in a Durham tube, vacuum-dried, and performic acid (formic acid / peroxide (Mixed with hydrogen oxide = 19/1, prepared by allowing to stand at 22 ° C. for 1 hour) 10 μL was added, allowed to stand at 22 ° C. for 30 minutes, and vacuum-dried. And after adding 300 microliters of 6M hydrochloric acid, it pressure-reduced, it was made to react at 105 degreeC with a dryer for 24 hours, and hydrochloric acid was removed by vacuum drying. Then, a mixture of methanol, triethylamine (TEA) and water (volume ratio: 7: 2: 1) was placed in a 10 μL Durham tube to perform alkali treatment and vacuum-dried. In addition, a mixture of methanol, TEA, water and phenyl isothiocyanate (PITC) (7: 1: 1: 1 by volume) was placed in a 20 μL Durham tube and allowed to stand at room temperature for 20 minutes to induce PITC. Vacuum dry, add 200 μL of phosphate buffer (pH 7.4, acetonitrile concentration 5% (v / v)), sonicate, 0.45 μm filter, and centrifuge (12000 rpm × 3 min, 4 C.) to obtain a measurement sample.

The obtained sample was analyzed with a high performance liquid chromatography (HPLC) apparatus under the following conditions.
Apparatus name: Shimadzu high performance liquid chromatograph LC-10A (manufactured by Shimadzu Corporation)
Column: ODS (ULTRON VX-ODS 5 μm, 250 × 4.6 ID: trade name, manufactured by Shinwa Kako Co., Ltd.)
Solvent: A solution 5% acetonitrile 150 mM ammonium acetate buffer (pH 6.0) and B solution 60% acetonitrile gradient, B solution concentration: 0% (0 min), 0% (5 min), 10% (5 min), 47.5% (25 minutes), 100% (30 minutes), 100% (40 minutes), 0% (50 minutes)
Flow rate: 0.8mL / min
Column temperature: 40 ° C
Detection: UV254nm
Injection volume: 10 μL

Table 1 shows the amino acid composition of the egg white hydrolyzate of Production Example 1 obtained by the above analysis method and the egg white hydrolyzate for comparison, and the amino acid composition of chicken egg white. The amino acid composition values of chicken egg white in Table 1 are those of “Amino acid composition per 100 g of food edible portion” in the 5th Food Composition Table (Fiveth Supplement Food Composition Table 2006, supervised by Yoshiko Kagawa Women's Nutrition University Press). It was calculated from the numerical values described in the table “Hen Egg Egg White”. Moreover, the numerical value calculated from the numerical value described as cystine in the said food-component table was integrated in the numerical value of cysteine in Table 1.

From Table 1, it can be seen that the amino acid composition of the egg white hydrolyzate of Production Example 1 is very different from the amino acid composition of commercially available chicken egg white enzyme hydrolysates and raw chicken egg whites, and the cysteine content is very high.

Test example 2
The egg white hydrolyzate obtained in Production Example 1 and the egg white hydrolyzate for comparison were analyzed for molecular weight distribution by gel filtration chromatography under the following conditions.
Apparatus name: Shimadzu high performance liquid chromatograph LC-10A (manufactured by Shimadzu Corporation)
Column: YMC-Pack Diol-60 (8.0 × 500 mm) (trade name, manufactured by YMC Corporation)
Eluent: 0.1M potassium phosphate-containing 0.1M potassium phosphate buffer (pH 7.0) / acetonitrile (70/30)
Flow rate: 0.7 mL / min
Detection wavelength: 215 nm

The analysis results of the molecular weight distribution are shown in Table 2. In Table 2, each numerical value is the ratio (%) of the area in a specific molecular weight range to the total area indicating the total of protein, peptide and amino acid.

From Table 2, the ratio of the area in the molecular weight range of 50 to 10,000 is 90% or more for the egg white hydrolyzate obtained in Production Example 1, whereas it is less than 80% for the egg white hydrolyzate for comparison. The ratio of the area in the molecular weight range of 50 to 3,000 is 80% or more in the egg white hydrolyzate obtained in Production Example 1, whereas it is less than 70% in the egg white hydrolyzate for comparison and the molecular weight is 50. The ratio of the area in the range of ˜500 was found to be 60% or more for the egg white hydrolyzate obtained in Production Example 1, whereas it was less than 50% for the egg white hydrolyzate for comparison.

Test example 3
When the solubility of the egg white hydrolyzate obtained in Production Example 1 in water at 20 ° C. was measured, 25 w / v% or more was dissolved. As a result, it was found that the egg white hydrolyzate has extremely high solubility in water.

Test example 4
When the 1 w / v% aqueous solution of egg white hydrolyzate obtained in Production Example 1 was heated at 121 ° C. for 15 minutes, it did not solidify. As a result, it was found that the egg white hydrolyzate hardly undergoes heat denaturation.

Examples 1-2 and Comparative Examples 1-6
Conditioning agents were prepared by diluting the proteins shown in Table 3 with distilled water so that the concentrations shown in Table 3 were obtained.

The conditioning agent obtained above was applied to a commercially available black hair bundle of human hair (17.5 cm), allowed to stand at 27 ° C. for 10 minutes (double bath ratio), and then dried using a hair dryer. .

(1) Evaluation test A [Evaluation of texture (smoothness)]
The test was conducted by 10 sensory panelists. The hair before application of the conditioning agent and the hair after application were compared and evaluated based on the following evaluation criteria. The results are shown in Table 3.

(Evaluation criteria)
A: When 10 to 10 persons recognize improvement in texture (smoothness), B: When 10 to 5 persons recognize improvement in texture (smoothness) C: Among 10 persons, When 4 or less people have improved texture (smoothness)

(2) Evaluation test B [Evaluation of gloss]
It was conducted by 10 expert panelists. The hair before application of the conditioning agent and the hair after application were compared and evaluated based on the following evaluation criteria. The results are shown in Table 3.

(Evaluation criteria)
A: When 10 to 10 people recognized improvement in gloss B: Among 10 people, when 5 to 7 people recognized improvement of gloss C: When 10 or less of 10 people recognized improvement in gloss

(3) Evaluation test C [Evaluation of elasticity]
The hair bundle before applying the conditioning agent, or one end of the hair bundle after application, is fixed, and from the bending of the hair bundle when the hair bundle is leveled, the formula:
[Elasticity] = 1- (distance in the vertical direction / length of hair bundle)
Based on the above, the elasticity was calculated. The results are shown in Table 3.
In addition, it shows that elasticity is improving, so that the value of elasticity is high, and even if it is a difference of only 0.01 as a numerical value of elasticity, elasticity is significantly different.

In Table 3, the egg white hydrolyzate for comparison refers to the trade name: egg white peptide EP-1 (manufactured by Kewpie), and the keratin hydrolyzate refers to the trade name: Promois WK-H (manufactured by Seiwa Kasei Co., Ltd.). ,
The sericin protein refers to the trade name: sericin-J (Penta Farm).

From Table 3, it can be seen that when the hair is treated with the egg white hydrolyzate of Production Example 1 (Examples 1 and 2), the elasticity of the hair is improved. In contrast, the treatment using the existing egg white hydrolyzate (Comparative Examples 1 and 2) did not improve the elasticity at all, whereas the treatment using the sericin protein (Comparative Examples 5 and 6) reversed the elasticity. Declined. In addition, although the elasticity is improved in the treatment using the keratin hydrolyzate (Comparative Examples 3 and 4), the treatment using the egg white hydrolyzate in Production Example 1 is superior in the improvement effect. It can be seen that the elasticity is improved with a smaller blending amount than in the case of the hydrolyzate.

Furthermore, regarding the texture and gloss of the hair, when the egg white hydrolyzate of Production Example 1 is used, it is improved as compared with the case where the existing egg white hydrolyzate, keratin hydrolyzate, or sericin protein treatment is used. I understand that
In addition, when the existing egg white hydrolyzate was used, the hair became sticky and the comb was poor, but when the egg white hydrolyzate of Production Example 1 was used, there was no such defect.

Example 3 and Comparative Examples 7-9
Conditioning agents were prepared by diluting the proteins shown in Table 4 with distilled water to the concentrations shown in Table 4.

Apply the conditioning agent obtained above to a commercially available black hair bundle of human hair (about 18 cm), leave it at 27 ° C. for 10 minutes (double bath ratio), wash with running water, and use a hair dryer And dried. The elasticity of the hair was evaluated by the same method as described above. The results are shown in Table 4.

In Table 4, the egg white hydrolyzate for comparison refers to the above-mentioned trade name: egg white peptide EP-1 (manufactured by Kewpie), and the keratin hydrolyzate is trade name: Promois WK-H (manufactured by Seiwa Kasei Co., Ltd.). Point to.

From Table 4, when the hair is washed with water after applying the conditioning agent, the egg white hydrolyzate of Production Example 1 maintains the elasticity before the treatment immediately after the treatment, and improves the elasticity the next morning of the treatment day. I understand. On the other hand, keratin hydrolyzate or sericin protein does not improve elasticity.

Example 4 and Comparative Examples 10-11
Conditioning agents were prepared by diluting the proteins shown in Table 5 with distilled water so that the concentrations shown in Table 5 were obtained. Using the obtained conditioning agent, the elasticity was evaluated by the same method as described above, and the hair damage repair effect was evaluated according to the following method. The results are shown in Table 5.

By applying a bleaching agent [mandom Co., Ltd., trade name: Gatsby EX Hybrid] twice the weight to a commercially available black hair bundle of human hair (17.5 cm), leaving it at room temperature for 30 minutes, The damaged hair was produced by performing bleaching treatment and then performing 5 cycles, where the operation of drying the hair bundle with a hair dryer was taken as 1 cycle.

After applying the conditioning agent obtained above to damaged hair or normal hair (commercially available black hair bundle) prepared in this way and leaving it at 27 ° C. for 10 minutes (double bath ratio), hair It dried using the dryer. After repeating this operation, evaluation by cumulative use (1 to 2 times) was performed.

(3) Evaluation test D [Evaluation of tensile cutting strength]
Using a rheometer (NRM-2002J, manufactured by Fudo Kogyo Co., Ltd.), the tensile cutting strength per hair was measured at a tensile speed of 5 cm / min (n = 10).

From Table 5, even if the egg white hydrolyzate of Production Example 1 is used cumulatively, the elasticity and tensile cutting strength of the hair (significant difference test between damaged hair and damaged hair treated twice: P <0.01). It turns out that it improves. In addition, it can be seen that after two cumulative uses, it recovered to a level equivalent to the tensile cut strength of healthy hair, and clearly has an effect of repairing hair damage. In contrast, it can be seen that keratin hydrolyzate has no cumulative effect and does not improve the tensile cut strength at all.

Example 5 and Comparative Examples 12-13
Conditioning agents were prepared by diluting the proteins shown in Table 6 with distilled water so that the concentrations shown in Table 6 were obtained. Using the obtained conditioning agent, elasticity and hair damage repair effect were evaluated in the same manner as described above. The results are shown in Table 6.

A bleaching agent (manufactured by Mandom Co., Ltd., trade name: Gatsby EX Hybrid) was applied to commercially available black hair bundles (about 18 cm) twice, and then left at room temperature for 30 minutes to bleach. Treatment was performed, and then the operation of drying the hair bundle with a hair dryer was taken as one cycle, and 5 cycles were performed to produce damaged hair.

The damaged hair thus prepared was washed with a hair bundle shampoo and washed with water. Thereafter, the conditioning agent obtained above was applied, allowed to stand at 27 ° C. for 10 minutes (2 times the bath ratio), and then dried using a hair dryer. This operation was repeated 7 times.

From Table 6, even when shampoo washing and conditioning agent application were carried out seven times, the egg white hydrolyzate of Production Example 1 showed the elasticity and tensile cutting strength of hair (significant between damaged hair and damaged hair treated twice). It can be seen that the difference test: P <0.05) is improved. Moreover, the tensile cut strength after 7 times of cumulative execution is the same level as that of healthy hair, which clearly shows that there is a hair damage repair effect. In contrast, it can be seen that damaged hair treated with keratin hydrolyzate does not improve the tensile cut strength at all.
Further, the hair treated with the keratin hydrolyzate was stiff and sticky at the hair tips, but when the egg white hydrolyzate of Production Example 1 was used, there was no such defect.

Example 6
(4) Evaluation test E [Evaluation of permeability]
The permeability of the egg white hydrolyzate of Production Example 1 into damaged hair (black hair) was evaluated by measuring the amount of disulfide bonds in the hair.

More specifically, the damaged hair (black hair) is immersed in an aqueous solution containing 5.0 w / v% of egg white hydrolyzate of Production Example 1 at 50 ° C. for 30 minutes (bath ratio 250 times), washed with running water, and dried. I let you.

Next, the hair sample obtained above or untreated damaged hair is frozen, a hair cross-section sample is prepared using a microtome (manufactured by Leica, product number: CM1800 type), and a micro Raman device (manufactured by Jobin Yvon, Using a product name: Ramanor T-6400, a Raman spectrum was measured in the direction of the inside of the hair (depth from the hair surface: 3 to 30 μm).

For each hair sample, the integrated intensity of the S-S bands observed at 510cm ^-1 (S-S), by dividing the integrated intensity of C-H bands observed at 1450cm ^-1 (C-H) The amount of disulfide bonds inside the hair was calculated. And the average value and standard deviation of 4 points | pieces (distance of 5, 10, 20, or 30 micrometers from the hair surface) of cortex area | regions were calculated, and the significant difference test was performed. The results are shown in Table 7.

From the results shown in Table 7, when the egg white hydrolyzate of Production Example 1 was used at a risk rate of 1% or less, the amount of disulfide bonds increased in the hair (cortex region). I understand. From this, it can be inferred that the egg white hydrolyzate of Production Example 1 having a high cysteine content penetrates into the hair, and as a result, the damaged cortex is bonded to each other, so that the tensile cutting strength is improved. The As a result, it is estimated that the elasticity is improved.

Hereinafter, the formulation example of the hair treatment agent of this invention is shown.
Formulation Example 1 [Preparation of gel-type conditioning agent]
(Ingredient) (mass%)
Egg white hydrolyzate of the present invention 5.0
Ethanol 5.0
Xanthan gum 1.0
Perfume proper amount Purified water balance 100.0

Formulation Example 2 [Preparation of liquid type conditioning agent]
(Ingredient) (mass%)
Egg white hydrolyzate of the present invention 5.0
Ethanol 5.0
Polyoxyethylene (10) nonylphenyl ether 0.1
Perfume Appropriate amount of purified water Residual total 100.0

Formulation Example 3 [Preparation of hair cream type conditioning agent]
(Ingredient) (mass%)
Egg white hydrolyzate of the present invention 5.0
Liquid paraffin 15.0
Vaseline 15.0
Sara honey bee 2.0
Xanthan gum 0.1
Polyoxyethylene hydrogenated castor oil 3.0
Amodimethicone 1.0
Preservative Appropriate amount of perfume Appropriate amount of purified water Residual total 100.0

Formulation Example 4 [Preparation of shampoo]
(Ingredient) (mass%)
Egg white hydrolyzate of the present invention 5.0
Sodium polyoxyethylene lauryl ether sulfate 6.0
Lauryldimethylaminoacetic acid betaine 2.0
Polyoxyethylene lauryl ether sodium acetate 3.0
Disodium lauryl sulfosuccinate 1.0
Palm oil fatty acid diathanolamide 5.0
O- [2-hydroxy-3- (trimethylammonio) propyl] guar gum chloride
0.1
Menthol 1.0
Purified water residue total 100.0

INDUSTRIAL APPLICABILITY The present invention can provide a hair cosmetic that is excellent in hair elasticity, texture, gloss improvement effect, and hair damage repair effect without giving the hair a sticky or stiff feeling.

Claims (6)

(1) hydrolysis of egg white using papain, (2) heating the resulting reaction solution to 65-75 ° C., (3) subsequently trypsin, Bacillus-derived protease, Aspergillus filamentous fungus-derived protease And hydrolyzing with at least one protein hydrolase selected from the group consisting of bromelain, and (4) containing egg white hydrolyzate obtained by further hydrolyzing with peptidase. Characteristic hair cosmetics. The hair cosmetic according to claim 1, wherein the egg white hydrolyzate is obtained by heating the reaction solution obtained in step (4) to 75 to 120 ° C and then removing insoluble components. The hair cosmetic according to claim 1 or 2, wherein the egg white hydrolyzate has a cysteine content of 4.5% by mass or more by amino acid composition analysis. Egg white hydrolyzate has a ratio of the area in the molecular weight range of 50 to 10,000 to 60% or more of the total area showing the total of protein, peptide and amino acid in the molecular weight distribution analysis by gel filtration chromatography. The hair cosmetic according to any one of claims 1 to 3. The cosmetic for hair according to any one of claims 1 to 4, wherein the egg white hydrolyzate has a solubility in water at 20 ° C of 1 w / v% or more. 6. The hair cosmetic according to any one of claims 1 to 5, wherein the egg white is a dried egg white of chicken eggs.