JP2626700B2 - Allergen-reduced whey protein hydrolyzate and method for producing the same - Google Patents
Allergen-reduced whey protein hydrolyzate and method for producing the sameInfo
- Publication number
- JP2626700B2 JP2626700B2 JP2230958A JP23095890A JP2626700B2 JP 2626700 B2 JP2626700 B2 JP 2626700B2 JP 2230958 A JP2230958 A JP 2230958A JP 23095890 A JP23095890 A JP 23095890A JP 2626700 B2 JP2626700 B2 JP 2626700B2
- Authority
- JP
- Japan
- Prior art keywords
- whey protein
- protein
- allergen
- enzyme
- heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 102000007544 Whey Proteins Human genes 0.000 title claims description 36
- 108010046377 Whey Proteins Proteins 0.000 title claims description 36
- 235000021119 whey protein Nutrition 0.000 title claims description 35
- 239000013566 allergen Substances 0.000 title claims description 14
- 239000003531 protein hydrolysate Substances 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 235000018102 proteins Nutrition 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 102000008192 Lactoglobulins Human genes 0.000 claims description 5
- 108010060630 Lactoglobulins Proteins 0.000 claims description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 description 18
- 108090000604 Hydrolases Proteins 0.000 description 12
- 102000004157 Hydrolases Human genes 0.000 description 12
- 239000000243 solution Substances 0.000 description 11
- 238000006243 chemical reaction Methods 0.000 description 9
- 235000019658 bitter taste Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 230000002255 enzymatic effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004365 Protease Substances 0.000 description 4
- 230000007515 enzymatic degradation Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000002965 ELISA Methods 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 229940055729 papain Drugs 0.000 description 3
- 235000019834 papain Nutrition 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000001096 (4-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol hydrochloride Substances 0.000 description 2
- NNKXWRRDHYTHFP-HZQSTTLBSA-N (r)-[(2s,4s,5r)-5-ethenyl-1-azabicyclo[2.2.2]octan-2-yl]-(6-methoxyquinolin-4-yl)methanol;hydron;dichloride Chemical compound Cl.Cl.C([C@H]([C@H](C1)C=C)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 NNKXWRRDHYTHFP-HZQSTTLBSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229960001811 quinine hydrochloride Drugs 0.000 description 2
- 241000283707 Capra Species 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000002009 allergenic effect Effects 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- -1 aromatic amino acids Chemical class 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 108010043535 protease S Proteins 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 229910001467 sodium calcium phosphate Inorganic materials 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229960001322 trypsin Drugs 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54244—Beta lactoglobulin
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、低アレルゲン化ホエータンパク加水分解物
及びその製造法に関する。Description: TECHNICAL FIELD The present invention relates to a low-allergen hydrolyzed whey protein and a method for producing the same.
従来の技術 食物アレルギーは、食物中に含まれる種々の物質によ
って惹き起こされる異常反応であり、広い意味において
食物に対する生体の拒否反応ということができる。2. Description of the Related Art Food allergy is an abnormal reaction caused by various substances contained in food, and can be said to be a rejection of a living body to food in a broad sense.
従来、牛乳、乳製品についてもさまざまな物質がアレ
ルギーに関与しているとされている。特に、牛乳のホエ
ータンパクは母乳のタンパクと異なり、アレルゲンとな
ると考えられており、これを防止するためにホエータン
パクを酵素で加水分解することが知られている。Conventionally, it is said that various substances are involved in allergy also in milk and dairy products. In particular, whey protein in milk is considered to be an allergen, unlike protein in breast milk, and it has been known to hydrolyze whey protein with an enzyme to prevent this.
例えば、特開平２−2319号公報では、ホエータンパク
などの乳タンパクを酵素で加水分解し、これをpH6〜
８、80〜100℃で３〜10分間熱処理し、40〜60℃に冷却
し、さらにタンパク加水分解酵素によって加水分解し、
さらに加熱して酵素を失活させることよりなるアレルゲ
ンを実質的に含まない動物乳タンパク加水分解物の製造
方法が、また特開平２−138991号公報には、カゼイン、
ホエータンパクなどをタンパク加水分解酵素によってペ
プチドの分子量が1000以下であり抗原性を示さなくなる
まで、かつ原料タンパク中に含まれている芳香族アミノ
酸が90％以上遊離アミノ酸になるまで加水分解し、ゲル
濾過法によってペプチド部分を回収することによりなる
低分子量ペプチドの製造法が記載されている。For example, in JP-A-2-2319, milk proteins such as whey protein are hydrolyzed with an enzyme,
8, heat-treated at 80-100 ° C for 3-10 minutes, cooled to 40-60 ° C, and further hydrolyzed by protein hydrolase,
Further, a method for producing an animal milk protein hydrolyzate substantially free of allergens by heating to deactivate the enzyme is disclosed in JP-A-2-138991.
Hydrolyze whey protein, etc. with protein hydrolyzing enzymes until the peptide has a molecular weight of 1000 or less and no longer exhibits antigenicity, and the aromatic amino acids contained in the raw material protein are 90% or more free amino acids. A method for producing a low-molecular-weight peptide by collecting a peptide moiety by a filtration method is described.
発明が解決しようとする課題 しかし、これらの方法、例えば低アレルゲン化ホエー
タンパク加水分解物の製造には酵素処理後に酵素を加熱
失活し、更に酵素処理を行う方法によると、 加熱失活後に生成するホエータンパク質の沈澱物、凝
集物に対して酵素処理が難しく、したがって、抗原性の
低下及び歩留り向上にはつながらない、 予め酵素処理する前にホエータンパク質を加熱処理
（90℃で10分以上）すると歩留りは低下する、 抗原性を低下するためにホエータンパク質を低分子化
すると呈味性が生じ、風味としては悪くなる、 ホエータンパク加水分解物を加熱処理したり、膜処理
やクロマト処理しても、作業性が悪くなり、充分な抗原
性と歩留りを得ることができないばかりかコストアップ
になる等の問題点があった。Problems to be Solved by the Invention However, according to these methods, for example, the method of producing an allergen-reduced whey protein hydrolyzate by heat-inactivating the enzyme after the enzyme treatment and further performing the enzyme treatment, Enzymatic treatment of whey protein precipitates and aggregates is difficult, and therefore does not lead to a decrease in antigenicity and an improvement in yield. If whey protein is heat-treated (at 90 ° C for 10 minutes or more) before enzymatic treatment, Reducing the yield, lowering the molecular weight of whey protein to reduce antigenicity produces taste and deteriorates flavor, and heat treatment of whey protein hydrolyzate, membrane treatment and chromatographic treatment In addition, workability is deteriorated, and sufficient antigenicity and yield cannot be obtained.
本発明者らは、ホエータンパクのアレルゲンを除去す
る方法について種々検討を行ったところ、ホエータンパ
クを特定範囲の温度及びpHにし、ホエータンパクを熱変
性しながら耐熱性のタンパク加水分解酵素を作用させる
と収率よく、しかも苦味を生ずることなく低アレルゲン
化したホエータンパク加水分解物が得られることを見出
して本発明を完成するに至った。The present inventors have conducted various studies on a method for removing whey protein allergen, and found that whey protein is brought to a specific range of temperature and pH, and a heat-resistant protein hydrolase is allowed to act while thermally denaturing whey protein. The present inventors have found that an allergen-reduced whey protein hydrolyzate can be obtained in good yield and without causing bitterness, thereby completing the present invention.
課題を解決するための手段 すなわち、本発明は、ホエータンパクを特定の条件で
耐熱性のタンパク加水分解酵素を加えて熱変性させなが
ら酵素分解して得ることのできる、次の成分組成を有す
る低アレルゲン化ホエータンパク加水分解物に関する。Means for Solving the Problems That is, the present invention provides a whey protein having the following composition, which can be obtained by enzymatically degrading whey protein while adding heat-resistant protein hydrolase under specific conditions and thermally denaturing it. It relates to an allergenated whey protein hydrolyzate.
分子量分布は10,000以下でメインピーク1,000〜5,000 APL（平均ペプチド鎖長）は３〜８ 遊離アミノ酸含量20％以下 抗原性はβ−ラクトグロブリンの抗原性の1/10,000以
下 上記低アレルゲン化ホエータンパク加水分解物は、本
発明の次の方法で製造し得る。The molecular weight distribution is 10,000 or less and the main peak is 1,000 to 5,000 APL (average peptide chain length) is 3 to 8 The free amino acid content is 20% or less The antigenicity is 1 / 10,000 or less that of β-lactoglobulin. The degradation product can be produced by the following method of the present invention.
ホエータンパクをpH6〜10、60〜80℃とし、これに耐
熱性のタンパク加水分解酵素を加えて熱変性させながら
酵素分解し、これを加熱して酵素を失活させることによ
りなる低アレルゲン化したホエータンパク加水分解物の
製造法に関する。The pH of the whey protein was adjusted to 6-10 and 60-80 ° C, heat-denatured protein hydrolyzing enzyme was added to the whey protein, and the enzyme was degraded while heat denaturation was performed. The present invention relates to a method for producing a whey protein hydrolyzate.
さらにまた、本発明では、上記酵素分解を行う前に、
ホエータンパクをpH6〜10、20〜55℃においてタンパク
加水分解酵素を用いて酵素分解し、これを冷却すること
なく直ちに上記条件で酵素分解すると収率を一層高める
ことができる。Furthermore, in the present invention, before performing the enzymatic degradation,
Enzymatic degradation of whey protein at a pH of 6 to 10 and 20 to 55 ° C. using a protein hydrolyzing enzyme and enzymatic degradation immediately under the above-mentioned conditions without cooling can further increase the yield.
本発明におけるホエータンパク（以下、WPCという）
は、牛乳、水牛、山羊などの乳のホエー、その凝縮物、
粉末あるいは精製タンパクをいい、これを酵素反応させ
るときは水溶液の状態で使用する。Whey protein in the present invention (hereinafter referred to as WPC)
Is whey of milk such as milk, buffalo, goat, its condensate,
This refers to powder or purified protein, and is used in the form of an aqueous solution when it is subjected to an enzymatic reaction.
この溶液をpH6〜10に調整するが、通常WPCはこの範囲
のpHになっているので格別pHの調整を行う必要はない
が、必要な場合は、塩酸、クエン酸及び乳酸などの酸溶
液あるいは苛性ソーダ、水酸化カルシウム及び燐酸ソー
ダなどのアルカリ溶液を用いてpH6〜８とする。加熱は6
0〜80℃で行うが、耐熱性のタンパク加水分解酵素は、
この温度にして添加するよりもむしろ加熱前から加え酵
素分解を行っていた方が収率の面から好ましい。This solution is adjusted to pH 6 to 10.WPC usually has a pH in this range, so there is no need to adjust the pH.However, if necessary, an acid solution such as hydrochloric acid, citric acid and lactic acid or The pH is adjusted to 6 to 8 using an alkaline solution such as caustic soda, calcium hydroxide and sodium phosphate. Heating 6
Perform at 0-80 ° C, heat-stable protein hydrolase,
It is preferable from the viewpoint of yield that the enzyme is added before heating and enzymatic decomposition is performed rather than adding at this temperature.
耐熱性のタンパク加水分解酵素としては、一般的なPr
otease（プロテアーゼ）の至適温度は60℃以下である
が、耐熱性のタンパク加水分解酵素は70℃以上であり、
従来このような至適温度を有する耐熱性のタンパク加水
分解酵素として知られているものであれば特に制限なく
使用することができる。このような耐熱性タンパク加水
分解酵素としてパパイン、プロテアーゼＳ（商品名）、
プロレザー（商品名）、サモアーゼ（商品名）、アルカ
ラーゼ（商品名）、プロチンＡ（商品名）などを例示す
ることができる。これらは、80℃で30分加熱して残存活
性が約10％あるいはそれ以上になるものが望ましい。ま
た、単独よりも複数の酵素を併用するとより効果的であ
る。反応は30分〜10時間行うことが好ましい。As a heat-resistant protein hydrolase, general Pr
The optimal temperature of otease (protease) is 60 ° C or lower, but the heat-resistant protein hydrolase is 70 ° C or higher,
Any known heat-resistant protein hydrolase having such an optimum temperature can be used without any particular limitation. Papain, protease S (trade name) as such a heat-resistant protein hydrolase,
Pro Leather (trade name), Samoases (trade name), Alcalase (trade name), Protin A (trade name) and the like can be exemplified. These are desirably those having a residual activity of about 10% or more when heated at 80 ° C. for 30 minutes. It is more effective to use a plurality of enzymes in combination than to use them alone. The reaction is preferably performed for 30 minutes to 10 hours.
最後に、反応液を加熱して酵素を失活させる。酵素の
失活は反応液を90℃以上で10分間以上加熱することによ
り行うことができる。Finally, the reaction is heated to deactivate the enzyme. The enzyme can be deactivated by heating the reaction solution at 90 ° C. or higher for 10 minutes or longer.
そして反応液を遠心分離して上清を回収し、上清を乾
燥して粉末製品とする。なお、遠心分離したときに生ず
る沈澱物は上清に比べ低アレルゲン化の程度が小さいの
で、これを除去した方が好ましいが、勿論反応液をその
まま乾燥して使用しても差し支えない。Then, the reaction solution is centrifuged to collect the supernatant, and the supernatant is dried to obtain a powder product. The precipitate formed when centrifuged is less allergenic than the supernatant, so it is preferable to remove the precipitate. However, the reaction solution may be dried as it is and used.
本発明で上記温度、pH時間の条件が重要であって、こ
の条件でホエータンパクを熱変性させながら酵素分解す
ることによってアレルゲンが残存したり、収率が低下し
たりあるいは苦味が生じたりすることのないホエータン
パク加水分解物を得ることができる。勿論、本発明の目
的が達せられる限り、これらの条件の多少の変更は許さ
れる。In the present invention, the conditions of the above temperature and pH time are important, and allergens may remain or be reduced in yield or cause bitterness due to enzymatic degradation while thermally denaturing whey protein under these conditions. , A whey protein hydrolyzate free of whey protein can be obtained. Of course, some modification of these conditions is allowed as long as the object of the present invention is achieved.
得られた製品は、低アレルゲン化食品の原料として使
用することができる。The obtained product can be used as a raw material for reduced-allergen foods.
さらに、本発明では、前記WPC溶液を加水分解するに
当り、予めWPC溶液をpH6〜10、20〜55℃でタンパク加水
分解酵素を用いて酵素分解し、これを60〜80℃に昇温さ
せてその後直ちに前記処理工程を行ってもよい。反応は
30分間〜20時間行うことが好ましい。Furthermore, in the present invention, in hydrolyzing the WPC solution, the WPC solution is previously subjected to enzymatic decomposition using a protein hydrolase at pH 6 to 10 and 20 to 55 ° C, and the temperature is raised to 60 to 80 ° C. Then, the processing step may be performed immediately thereafter. The reaction is
It is preferably performed for 30 minutes to 20 hours.
このような予備処理を行い、冷却することなく60〜80
℃昇温させ、これに直ちに前記処理工程を行うとその収
率を一層増大することができる。Perform such a pretreatment, without cooling, 60-80
When the temperature is raised to 0 ° C. and the treatment step is immediately performed, the yield can be further increased.
この予備処理におけるタンパク加水分解酵素は、前記
した耐熱性のタンパク加水分解酵素を使用してもよく、
またトリプシン、キモトリプシンあるいはパンクレアチ
ンなどのタンパク分解酵素を使用してもよい。The protein hydrolase in this pretreatment may use the above-mentioned heat-resistant protein hydrolase,
Proteolytic enzymes such as trypsin, chymotrypsin or pancreatin may also be used.
勿論、本発明の目的が達成される限り、これらの条件
の多少の変更は許される。Of course, some changes in these conditions are permissible as long as the object of the present invention is achieved.
本発明によって得られるホエータンパク加水分解物
は、Inhibition ELISA法〔日本小児アレルギー学会誌、
１,36（1987）〕で測定して抗原性がβ−ラクトグロブ
リンに比べて1/10,000以下、WPCに比べて1/1,000以下に
なることが確認され、また収率も原料のWPCに比べ、80
％以上、苦味も２程度となることが望ましい。The whey protein hydrolyzate obtained by the present invention is obtained by an inhibition ELISA method (Japanese Journal of Pediatric Allergy,
1, 36 (1987)] measured 1 / 10,000 compared to antigenicity β- lactoglobulin and in, is confirmed that the 1 / 1,000 or less compared to WPC, also yield is compared to WPC ingredients , 80
% And the bitterness is desirably about 2.
苦味の評価方法 10％WPC溶液に苦味物質である塩酸キニーネを添加塩酸キニーネの濃度 苦味点数 0.004％ １ 弱い 0.010％ ２ 0.020％ ３ 強い ２点以下であれば，食品素材として利用可能 次に、実施例を挙げて本発明を具体的に説明する。Bitter taste evaluation method Add quinine hydrochloride, a bitter substance, to a 10% WPC solution Concentration of quinine hydrochloride Bitterness score 0.004% 1 Weak 0.010% 2 0.020% 3 If less than 2 strong, it can be used as a food material. The present invention will be specifically described by way of examples.
（実施例１） WPC10％水溶液１に、パパイン50U/g・WPC及びプロ
レザー（天野製薬（株）製）（Proleather）150U/g・WP
Cを加え、pH8に調整し、75℃において６時間ホエータン
パクを変性させながら酵素分解を行った。反応液を90℃
で10分以上加熱して酵素を失活させ、遠心分離して上清
を回収し、これを乾燥して製品を得た。(Example 1) In a 10% aqueous solution of WPC 1, papain 50 U / g · WPC and pro leather (produced by Amano Pharmaceutical Co., Ltd.) (Proleather) 150 U / g · WP
C was added to adjust the pH to 8, and the enzyme was decomposed at 75 ° C. for 6 hours while denaturing the whey protein. Reaction solution at 90 ° C
For 10 minutes or more to inactivate the enzyme, centrifuged to collect the supernatant, and dried to obtain a product.
Inhibition ELISA法によってβ−ラクトグロブリンに
対する抗原性の低下を測定したところ＜1/10,000で、収
率（酵素反応液を遠心分離し、仕込み量の乾燥重量に対
する上清の乾燥重量の比率（％）、以下同じ）80.3％、
苦味度２であった。When the decrease in antigenicity to β-lactoglobulin was measured by the Inhibition ELISA method, the yield was <1 / 10,000, and the yield (the ratio of the dry weight of the supernatant to the dry weight of the charged amount after centrifugation of the enzyme reaction solution and the charged amount (%)) 80.3%)
The degree of bitterness was 2.
（実施例２） WPC10％水溶液１に、パパイン50U/g・WPC及びプロ
レザー（天野製薬（株）製）（Proleather）150U/g・WP
Cを加え、pH8、50℃で３時間酵素分解を行った。これを
75℃に昇温させ、この温度で３時間維持し、タンパクを
変性させると共にタンパクの酵素分解を行い、90℃で10
分以上加熱して酵素を失活させた。この反応液を遠心分
離して上清を回収し、これを乾燥して製品を得た。(Example 2) In a 10% aqueous solution of WPC 1, papain 50 U / g · WPC and pro leather (produced by Amano Pharmaceutical Co., Ltd.) (Proleather) 150 U / g · WP
C was added, and the enzyme was digested at 50 ° C. for 3 hours at pH 8. this
The temperature was raised to 75 ° C and maintained at this temperature for 3 hours to denature the protein and to perform enzymatic decomposition of the protein.
Heated for more than a minute to inactivate the enzyme. The reaction solution was centrifuged to collect a supernatant, which was dried to obtain a product.
Inhibition ELISA法によってβ−ラクトグロブリンに
対する抗原性の低下を測定したところ＜1/10,000で、収
率83.1％及び苦味度２であった。When the decrease in antigenicity for β-lactoglobulin was measured by the Inhibition ELISA method, it was <1 / 10,000, the yield was 83.1%, and the bitterness was 2.
（比較例） 比較のために温度その他の条件を変えてホエータンパ
クを加水分解し、得られる製品と本発明の実施例による
製品とを対比した。その結果を第１表に示す。(Comparative Example) For comparison, whey protein was hydrolyzed by changing the temperature and other conditions, and the obtained product was compared with the product according to the example of the present invention. Table 1 shows the results.
発明の効果 本発明の方法によると、WPCをpH6〜10、60〜80℃で耐
熱性のタンパク加水分解酵素を加え加熱して熱変性させ
ながらタンパク加水分解するのでホエータンパクの収率
を損なわず、また苦味の発生を抑制して加水分解し、低
アレルゲン化することができる。 Effects of the Invention According to the method of the present invention, WPC is hydrolyzed while adding heat-resistant protein hydrolase at pH 6 to 10 and 60 to 80 ° C. to heat-denature the protein and hydrolyzing the protein. In addition, it suppresses the generation of bitterness and hydrolyzes to reduce the allergen.
本発明では、予め、WPCをpH6〜10、20〜55℃で酵素分
解し、これを用いると収率を一層向上することができ
る。In the present invention, WPC is preliminarily enzymatically decomposed at a pH of 6 to 10 and 20 to 55 ° C., and the use thereof can further improve the yield.
そして、得られる加水分解物は低アレルゲン化食品の
原料として好適である。And the obtained hydrolyzate is suitable as a raw material of the allergen-reduced food.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 平野 賢一 愛知県岩倉市稲荷町稲荷西212―11 (72)発明者 伊藤 浩史 愛知県岩倉市稲荷町221 (56)参考文献 特開 平２−182155（ＪＰ，Ａ) 特開 平２−2319（ＪＰ，Ａ) 特開 平２−138991（ＪＰ，Ａ) ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Kenichi Hirano 212-11 Inari-nishi, Inari-cho, Iwakura-shi, Aichi Prefecture (72) Inventor Hiroshi Ito 221 Inari-cho, Iwakura-shi, Aichi Prefecture (56) References JP-A-2-182155 (JP, A) JP-A-2-2319 (JP, A) JP-A-2-138991 (JP, A)
Claims (3)
いて耐熱性のタンパク加水分解酵素を用いて熱変性させ
ながら酵素分解し、これを加熱して酵素を失活させるこ
とを特徴とする低アレルゲン化ホエータンパク加水分解
物の製造法。The present invention is characterized in that whey protein is enzymatically degraded at a pH of 6 to 10 and a temperature of 60 to 80 ° C. using a heat-resistant protein hydrolyzing enzyme, and the enzyme is deactivated by heating. A method for producing a low-allergen whey protein hydrolyzate.
いてタンパク加水分解酵素を用いて酵素分解し、これを
60〜80℃に昇温させ、pH6〜10、60〜80℃において耐熱
性のタンパク加水分解酵素を用いて未分解のホエータン
パクを熱変性させながら酵素分解し、これを加熱して酵
素を失活させることを特徴とする低アレルゲン化ホエー
タンパク加水分解物の製造法。2. Whey protein is enzymatically decomposed using a protein hydrolase at pH 6-10 and 20-55 ° C.
The temperature is raised to 60 to 80 ° C, and at pH 6 to 10 and 60 to 80 ° C, heat-denatured undegraded whey protein is thermally degraded using a heat-resistant protein hydrolase, which is heated to lose the enzyme. A method for producing a low-allergen whey protein hydrolyzate, characterized in that it is activated.
次の成分組成を有する低アレルゲン化ホエータンパク加
水分解物 分子量分布は10,000以下でメインピーク1,000〜5,000 APL（平均ペプチド鎖長）は３〜８ 遊離アミノ酸含量20％以下 抗原性は、β−ラクトグロブリンの抗原性の1/10,000
以下3. A process according to claim 1 or 2, wherein
Low-allergen whey protein hydrolyzate having the following component composition: molecular weight distribution of 10,000 or less, main peak of 1,000 to 5,000 APL (average peptide chain length) of 3 to 8 free amino acid content of 20% or less Antigenicity is β-lactoglobulin Antigenicity of 1 / 10,000
Less than
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2230958A JP2626700B2 (en) | 1990-08-31 | 1990-08-31 | Allergen-reduced whey protein hydrolyzate and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2230958A JP2626700B2 (en) | 1990-08-31 | 1990-08-31 | Allergen-reduced whey protein hydrolyzate and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04112753A JPH04112753A (en) | 1992-04-14 |
| JP2626700B2 true JP2626700B2 (en) | 1997-07-02 |
Family
ID=16915990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2230958A Expired - Fee Related JP2626700B2 (en) | 1990-08-31 | 1990-08-31 | Allergen-reduced whey protein hydrolyzate and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2626700B2 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2648243B2 (en) * | 1991-01-30 | 1997-08-27 | 森永乳業株式会社 | Oligopeptide mixture and method for producing the same |
| JP3059595B2 (en) * | 1992-11-20 | 2000-07-04 | 森永乳業株式会社 | Method for producing whey protein hydrolyzate without precipitation |
| NZ258207A (en) | 1992-11-30 | 1996-02-27 | Morinaga Milk Industry Co Ltd | Whey protein with low phosphorus content |
| FR2754269B1 (en) * | 1996-10-04 | 1998-11-13 | Rhodia Chimie Sa | PROCESS FOR THE PREPARATION OF A COMPOSITION COMPRISING A THERMOSENSITIVE SUBSTANCE |
| JP5274814B2 (en) * | 2007-03-13 | 2013-08-28 | 雪印メグミルク株式会社 | Whitening agent |
| JP5749419B2 (en) * | 2008-12-24 | 2015-07-15 | 雪印メグミルク株式会社 | Muscle enhancer |
| JP5735734B2 (en) * | 2009-04-16 | 2015-06-17 | 雪印メグミルク株式会社 | Lipid metabolism improver |
| JP5410179B2 (en) * | 2009-07-08 | 2014-02-05 | 花王株式会社 | Bitter taste inhibitor |
| JP5695326B2 (en) * | 2010-02-12 | 2015-04-01 | 雪印メグミルク株式会社 | Protein synthesis promoter |
| JP2012188384A (en) * | 2011-03-10 | 2012-10-04 | Snow Brand Milk Products Co Ltd | Skin-beautifying agent |
| JP7428480B2 (en) * | 2019-06-06 | 2024-02-06 | 雪印メグミルク株式会社 | Compositions for improving sleep and foods, medicines, and feed containing the compositions |
| CN110452947B (en) * | 2019-09-09 | 2024-02-02 | 广东利泰制药股份有限公司 | Enzymatic hydrolysis method of egg protein powder |
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1990
- 1990-08-31 JP JP2230958A patent/JP2626700B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04112753A (en) | 1992-04-14 |
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