JP2022513613A - 可溶性マメ科植物タンパク質 - Google Patents
可溶性マメ科植物タンパク質 Download PDFInfo
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
- Peptides Or Proteins (AREA)
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
- Fodder In General (AREA)
Abstract
Description
本発明の開示
-80%超、好ましくは85%超、更により好ましくは90%超の溶解度をpH5において有し、及び
-15%未満、好ましくは12%未満の加水分解度を有する、マメ科植物タンパク質に関する。
-マメ科植物タンパク質単離物の水溶液を準備する工程;
-キモトリプシン様セリンプロテアーゼ酵素を添加することによって単離物を加水分解して、15%未満、好ましくは12%未満の加水分解度を有する加水分解されたマメ科植物タンパク質を得る工程;
-任意選択的に、酵素を阻害する工程;
-任意選択的に、加水分解されたマメ科植物タンパク質を乾燥させる工程;
を含む、方法に関する。
-マメ科植物タンパク質単離物の水溶液を準備する工程;
-キモトリプシン様セリンプロテアーゼ酵素を添加することによって単離物を加水分解して、15%未満、好ましくは12%未満の加水分解度を得る工程;
-任意選択的に、酵素を阻害する工程;
-任意選択的に、加水分解されたマメ科植物タンパク質を乾燥させる工程;
を含む方法によって得ることができる。
-ブランク:no.1の溶液3.00mL及び蒸留水50μLを入れる
-標準:no.1の溶液3.00mL及びMegazymeキットのボトル3の溶液50μLを入れる
-試料:no.1の溶液3.00mL及び試料調製物50μLを入れる。
ΔAblc=Ablc2-Ablc1
Aech2=no.2の溶液を添加した後の試料の吸光度
Aech1=no.1の溶液を添加した後の試料の吸光度
Ablc2=no.2の溶液を添加した後のブランクの吸光度
Ablc1=no.1の溶液を添加した後のブランクの吸光度
V=フラスコの体積
m=被検査試料の重量(g)
6803=340nmにおけるイソインドール誘導体の吸光係数(l.mol-1.cm-1)。
14.01=窒素のモル質量(g.mol-1)
3.15=キュベット内の最終体積(mL)
0.05=キュベット内の被検査試料(mL)
Claims (10)
- タンパク質の総重量に対して90重量%を超えるグロブリンを含有するマメ科植物タンパク質であって、
-80%超、好ましくは85%超、更により好ましくは90%超の溶解度をpH5において有し、及び
-15%未満、好ましくは12%未満の加水分解度を有することを特徴とする、マメ科植物タンパク質。 - 80%超、好ましくは85%超、更により好ましくは90%超の溶解度をpH7において有することを特徴とする、請求項1に記載のマメ科植物タンパク質。
- ソラマメタンパク質又はエンドウタンパク質、好ましくはエンドウタンパク質であることを特徴とする、請求項1又は2に記載のマメ科植物タンパク質。
- 乾物重量に対して80重量%超のタンパク質含有量を有する単離物であることを特徴とする、請求項1~3のいずれか一項に記載のマメ科植物タンパク質。
- 請求項1~4のいずれか一項に記載のマメ科植物タンパク質を調製するための方法であって、以下の工程:
-マメ科植物タンパク質単離物の水溶液を準備する工程;
-キモトリプシン様セリンプロテアーゼ酵素を添加することによって前記単離物を加水分解して、15%未満、好ましくは12%未満の加水分解度を有する加水分解されたマメ科植物タンパク質を得る工程;
-任意選択的に、前記酵素を阻害する工程;
-任意選択的に、前記加水分解されたマメ科植物タンパク質を乾燥させる工程;
を含むことを特徴とする、方法。 - 添加される酵素の量が、前記単離物中のタンパク質の重量に対して、0.2重量%超、好ましくは0.25重量%~0.50重量%であることを特徴とする、請求項5に記載の方法。
- 前記加水分解が、8~10、好ましくは約9のpHで実施されることを特徴とする、請求項5又は6に記載の方法。
- 前記加水分解が、45~65℃、好ましくは50~60℃、より好ましくは約55℃の温度で実施されることを特徴とする、請求項5~7のいずれか一項に記載の方法。
- 前記加水分解が、30分間~2時間、好ましくは約1時間にわたって実施されることを特徴とする、請求項5~8のいずれか一項に記載の方法。
- ヒト又は動物用の食品組成物、化粧品組成物又は医薬組成物の調製のため、特に酸性pHを有する飲料、例えばソーダの調製のための、請求項1~4のいずれか一項に記載のマメ科植物タンパク質の使用。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1872157 | 2018-11-30 | ||
FR1872157A FR3089094B1 (fr) | 2018-11-30 | 2018-11-30 | Protéine de légumineuse soluble |
PCT/FR2019/052843 WO2020109741A1 (fr) | 2018-11-30 | 2019-11-29 | Protéine de légumineuse soluble |
Publications (1)
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FR3125410B1 (fr) * | 2021-07-26 | 2023-12-29 | Roquette Freres | Methode d’activation de la synthese du fgf19 |
EP4215053A1 (en) | 2022-01-24 | 2023-07-26 | Lovely Day Foods GmbH | Egg substitute comprising faba bean protein isolate |
WO2024067825A1 (en) * | 2022-09-30 | 2024-04-04 | Novozymes A/S | Enzymatic method of producing plant protein extract |
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ZA721761B (en) * | 1971-04-23 | 1972-12-27 | Miles Lab | Soluble protein production |
US3876806A (en) * | 1971-10-14 | 1975-04-08 | Quaker Oats Co | Process for the preparation of acid soluble polypeptides and carbonated beverages containing same |
US7465470B2 (en) * | 2001-02-28 | 2008-12-16 | Fuji Oil Company, Limited | Process for producing a soybean protein usable in acidic foods |
FR2844515B1 (fr) | 2002-09-18 | 2004-11-26 | Roquette Freres | Procede d'extraction des composants de la farine de pois |
US20070014896A1 (en) * | 2005-07-18 | 2007-01-18 | Wong Theodore M | Calcium containing soy protein isolate composition |
FR2889416B1 (fr) | 2005-08-05 | 2007-10-26 | Roquette Freres | Composition de proteines de pois |
EP2299839A2 (en) * | 2008-06-20 | 2011-03-30 | Solae, Llc | Protein hydrolysate compositions stable under acidic conditions |
FR2958501B1 (fr) | 2010-04-09 | 2012-11-23 | Roquette Freres | Procede de fabrication de proteines vegetales solubles et fonctionnelles, produits obtenus et utilisations |
KR20190126109A (ko) * | 2017-03-03 | 2019-11-08 | 버콘 뉴트라사이언스 (엠비) 코포레이션 | 떫은 맛이 거의 또는 전혀 없는 산 가용성의 펄스 단백질 가수분해물 및 개선된 아미노산 스코어의 펄스 단백질 가수분해물의 제조 |
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FR3089094A1 (fr) | 2020-06-05 |
EP3886599A1 (fr) | 2021-10-06 |
AU2019389833A1 (en) | 2021-06-03 |
FR3089094B1 (fr) | 2022-04-15 |
US20220007678A1 (en) | 2022-01-13 |
WO2020109741A1 (fr) | 2020-06-04 |
CN113163816A (zh) | 2021-07-23 |
CA3120956A1 (en) | 2020-06-04 |
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