JP2021510544A - 酵素により変性されたジェランガム - Google Patents
酵素により変性されたジェランガム Download PDFInfo
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- gellan gum
- partially deacylated
- esterase
- deacylated gellan
- acetate
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- YBADLXQNJCMBKR-UHFFFAOYSA-N (4-nitrophenyl)acetic acid Chemical compound OC(=O)CC1=CC=C([N+]([O-])=O)C=C1 YBADLXQNJCMBKR-UHFFFAOYSA-N 0.000 description 1
- ODIGIKRIUKFKHP-UHFFFAOYSA-N (n-propan-2-yloxycarbonylanilino) acetate Chemical compound CC(C)OC(=O)N(OC(C)=O)C1=CC=CC=C1 ODIGIKRIUKFKHP-UHFFFAOYSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 108010053481 Antifreeze Proteins Proteins 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241001082081 Elodia Species 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical class O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/716—Glucans
- A61K31/723—Xanthans
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Pharmacology & Pharmacy (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Birds (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
Abstract
Description
HAジェランガムは、スフィンゴモナス・エロディア(Sphingomonas elodea)の好気性発酵により調製し、上述した通りに単離した。
実施例1に記載の通りに調製した単離したHAジェランガムを、pH6.6で0〜4時間エステラーゼPAE 12Bと共にインキュベーションし、その後、結合アセテートと遊離アセテートの量をNMR分光法により決定した。結果は図4aに示されており、この結果から、酵素的脱アセチル化は、使用した実験条件下で酵素の添加量を増加させるとより迅速に進行すると考えられる。図4bのグラフは、酵素反応時の遊離アセテートの定量を示している。アセテート除去の程度は、反応時間と酵素量を調整することにより制御することができる。
単離したHAジェランガムを、実施例1及び2に記載されているものと同じ条件下でエステラーゼPAE 12Bと共にインキュベーションした。PAE 12Bが無視できる活性を有する程度までpHを下げることにより、酵素反応を様々な時点で停止した。その後、ゲル化プロファイルと温度を与えるレオロジーによって溶液を分析した。結果は図5に示されている。ジェランガムを酵素処理すると、ゲル化温度が5〜10℃上昇し、これはアセテート置換基の同時除去と相関することが分かった。これらの条件下でのグリセレートの遅い除去と相関する酵素を含まないサンプルでは、ゲル化温度がより遅くより小さく低下することが観察された。
Chandrasekaran R, Millane RP, Arnott S, 1988a, In Gums and Stabilizers for the Food Industry, p 183
Chandrasekaran R, Puigjaner LC, Joyce KL, Arnott S, 1988b, Carbohydrate Research, 181, 23.
Chandrasekaran R, Thailamabal VG, 1990, The influence of calcium ions, acetate and L−glycerate groups on the gellan double helix, Carbohydrate polymers, 12(4):431−442
Dreveton E, Monot F, Lecourtier J, Ballerini D, Choplin L (1996) Influence of fermentation hydrodynamics on gellan gum physico−chemical characteristics, journal of fermentation and bioengineering, 82, 3, 272−216.
Fialho AM, Martins LO, Donval ML, Leitao JH, Ridout MJ, Jay AJ, Morris VJ, Sa−Correia I I, 1999, Structures and Properties of Gellan Polymers Produced by Sphingomonas paucimobilis ATCC 31461 from Lactose Compared with Those Produced from Glucose and from Cheese Whey, applied and environmental microbiology, 65, 6, 2485−2491
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Claims (16)
- ジェランガムを部分的に脱アシル化できるエステラーゼで天然又は高アシルジェランガムを処理すること、及び前記エステラーゼ処理後に発酵ブロスから部分的に脱アシル化されたジェランガムを単離することを含む、部分的に脱アシル化されたジェランガムの調製方法。
- 前記エステラーゼが炭水化物エステラーゼファミリーのアセチルエステラーゼ又はペクチンアセチルエステラーゼである、請求項1に記載の方法。
- 前記エステラーゼがクロストリジウム・サーモセラム(Clostridium thermocellum)由来のペクチンアセチルエステラーゼ12Bである、請求項1又は2に記載の方法。
- 前記エステラーゼ処理が、5.5〜7.5の範囲のpH、好ましくは6.0〜6.5のpHなどの6.0〜7.0の範囲のpHで行われる、請求項1〜3のいずれか1項に記載の方法。
- 前記エステラーゼ処理が、40〜80℃の範囲、好ましくは65〜75℃などの60〜75℃の範囲の温度で行われる、請求項1〜4のいずれか1項に記載の方法。
- 前記エステラーゼの量が発酵ブロス1L当たり100〜2000単位である、請求項1〜5のいずれか1項に記載の方法。
- 前記エステラーゼ処理が10〜1440分間行われる、請求項1〜6のいずれか1項に記載の方法。
- 天然ジェランガムの分子量と比較して10%未満減少した分子量を有する、請求項1〜7のいずれか1項に記載の方法により製造される部分的に脱アシル化されたジェランガムであって、多糖鎖の繰り返し単位の0%〜48%がアセテート残基を含む、部分的に脱アシル化されたジェランガム。
- 前記繰り返し単位の0%〜25%、好ましくは0.5%〜5%がアセテート残基を含む、請求項8に記載の部分的に脱アシル化されたジェランガム。
- 60〜85℃、好ましくは70〜80℃のゲル化温度を示す、請求項8又は9に記載の部分的に脱アシル化されたジェランガム。
- 飲料、ジャム、ゼリー、パンのフィリング、菓子、乳製品、デザートゲル、フロスティング、アイシング、グレーズ、低脂肪スプレッド、電子レンジ対応食品、焼き菓子、プリン、ソース及びドレッシング、構造化食品、及びトッピングからなる群から選択される、請求項8〜10のいずれか1項に記載の部分的に脱アシル化されたジェランガムを含む食品。
- 前記部分的に脱アシル化されたジェランガムの濃度が0.02〜2重量%である、請求項11に記載の食品。
- 錠剤、カプセル、ゲル、クリーム、及びローションからなる群から選択される、請求項8〜10のいずれか1項に記載の部分的に脱アシル化されたジェランガムを含む医薬製剤。
- 前記部分的に脱アシル化されたジェランガムの濃度が0.02〜2重量%である、請求項13に記載の医薬製剤。
- 練り歯磨き、液体石鹸、シャンプー、シャワージェル、クリーム、ボディローション、ボディジェル、及びデオドラントジェルからなる群から選択される、請求項8〜10のいずれか1項に記載の部分的に脱アシル化されたジェランガムを含むパーソナルケア製品。
- 前記部分的に脱アシル化されたジェランガムの濃度が0.02〜2重量%である、請求項15に記載のパーソナルケア製品。
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