JP4524467B2 - Grouper-derived mucus, method for obtaining the same and use - Google Patents
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Description
本発明はハタハタ卵巣由来の粘質物、その取得方法および用途に関し、詳しくはハタハタ卵巣に由来する粘質物並びにハタハタ卵巣から該粘質物と卵を分離する方法およびこれらを含有する飲食物に関する。 More particularly, the present invention relates to a mucilage derived from the grouper ovary, a method for separating the mucilage and the egg from the grouper ovary, and a food and drink containing them.
ハタハタ（Arctoscopus japonicus）は主に日本海のやや深海から沿岸に生息する海魚である。産卵期の成熟したハタハタの卵は、直径３ｍｍ程度であり、１尾が約１０００粒産卵する。各卵はゼリー状皮膜に包まれ、各卵の皮膜糸状部の先端が絡まり、ゼリー状の塊を形成している。この粘質物は、塩焼きや鍋料理しても熱凝固せずにゼリー状態を保っており、その食感が好まれている。 Grouper (Arctoscopus japonicus) is a sea fish that lives mainly on the coast from slightly deeper to the Japan Sea. A mature grouper egg in the spawning season has a diameter of about 3 mm, and one egg lays about 1000 eggs. Each egg is wrapped in a jelly-like film, and the tips of the film thread-like parts of each egg are entangled to form a jelly-like lump. This mucilage is kept in a jelly state without being heat-coagulated even when grilled with salt or hot pot, and its texture is preferred.
一方、粘質物を含む卵巣の粘性は、熱には比較的安定なものの、冷凍、塩蔵によって著しく失われることが知られている。また、卵も冷蔵や塩蔵により非常に硬くなるため、卵の加工が困難になる。以上の理由から、ハタハタ卵の加工品が殆ど開発されていないのが現状である。
それ故、ハタハタの加工にはゼリー状粘質物の保持技術の開発、卵巣からの粘質物と卵の分離方法等の問題点を解決する必要がある。しかし、本課題を解決する方法は未だ報告されていない。
On the other hand, it is known that the viscosity of the ovaries including mucilage is remarkably lost by freezing and salting although it is relatively stable to heat. Also, eggs become very hard due to refrigeration and salting, making it difficult to process eggs. For the above reasons, the processed product of the grouper egg has hardly been developed.
Therefore, it is necessary to solve problems such as the development of a technique for retaining jelly-like mucilage and the method for separating mucus and eggs from the ovaries. However, a method for solving this problem has not yet been reported.
本発明は、上記の問題点を解消し、ハタハタ卵巣から粘質物と卵を分離する方法を提供すると共に、粘質物の性質を調べて、該粘質物や卵の有効利用を図ることを目的とするものである。 An object of the present invention is to solve the above-mentioned problems and provide a method for separating mucilage and eggs from grouper ovaries, and to investigate the properties of mucilage and to effectively use the mucilage and eggs. To do.
本発明者らは、ハタハタ卵巣からの粘質物と卵の分離方法を開発すべく鋭意研究を重ねた。その結果、該卵巣を水、好ましくは温水中に浸漬して処理する方法により、粘質物と卵とを分離する方法を見出した。また、別法として、卵巣のコアから粘質物を裁断することにより、卵と粘質物を分離できることも見出した。本発明は、これらの知見に基づいて完成されたものである。 The inventors of the present invention have made extensive studies to develop a method for separating mucus and eggs from grouper ovaries. As a result, the present inventors have found a method for separating mucilage and eggs by treating the ovaries by immersing them in water, preferably warm water. As another method, it was also found that eggs and mucilage can be separated by cutting mucilage from the ovary core. The present invention has been completed based on these findings.
請求項１に係る本発明は、ハタハタ（Arctoscopus japonicus）メスから取り出した卵巣を３０〜９０℃の水に１〜６０分間浸漬することを特徴とする、ハタハタ卵巣由来の粘質物と卵を分離する方法である。
請求項２に係る本発明は、前記取り出した卵巣を浸漬する水が、水道水、脱イオン水、もしくは、蒸留水である、請求項１記載のハタハタ卵巣由来の粘質物と卵を分離する方法である。
請求項３に係る本発明は、請求項１又は２に記載の方法により分離された、粘質物が付着していない柔らかなハタハタの卵である。
請求項４に係る本発明は、請求項１又は２に記載の方法により分離された粘質物の主成分である下記の性質を有する熱安定性に優れたタンパク質、を含有する飲食物用増粘剤である。
(1)分子量：４３ｋＤａ（ＳＤＳ−ポリアクリルアミド電気泳動法による）
(2)Ｎ末端アミノ酸配列：配列表の配列番号１記載の配列を有する。
(3)粘度：２４ｍＰａ・ｓ（濃度：０．８ｗ／ｖ％、１％ＳＤＳ溶液；せん断速度：４９．５[ｓ-1]；温度：２５℃）である。
(4)熱安定性：１００℃、４０分加熱で、粘度（Ｐａ・ｓ）が７１％残存する。
(5)等電点：５．２である。
The present invention according to claim 1 separates mucus and eggs derived from grouper ovaries, characterized by immersing ovaries taken from grouper (Arctoscopus japonicus) females in water at 30 to 90 ° C. for 1 to 60 minutes Is the method.
The present invention according to claim 2 is a method for separating mucus from eggplant ovary and eggs according to claim 1, wherein the water in which the extracted ovary is immersed is tap water, deionized water, or distilled water. It is.
The present invention according to claim 3 is a soft grouper egg separated by the method according to claim 1 or 2 to which no sticky matter is attached.
The present invention according to claim 4 is a thickener for food and drink containing a protein having excellent thermal stability having the following properties, which is a main component of the viscous material separated by the method according to claim 1 or 2. It is an agent.
(1) Molecular weight: 43 kDa (by SDS-polyacrylamide electrophoresis)
(2) N-terminal amino acid sequence: has the sequence described in SEQ ID NO: 1 in the sequence listing.
(3) Viscosity: 24 mPa · s (concentration: 0.8 w / v%, 1% SDS solution; shear rate: 49.5 [s −1 ]; temperature: 25 ° C.).
(4) Thermal stability: After heating at 100 ° C. for 40 minutes, 71% viscosity (Pa · s) remains.
(5) Isoelectric point: 5.2.
本発明によれば、ハタハタ卵巣を水処理法（請求項１又は２記載の方法）または卵巣コア裁断法によって処理することにより、卵および粘質物を分離することが可能である。その結果、卵は柔らかいまま、卵のみを各種の卵加工に供することができる。一方、卵と分離した粘質物も、スープ等の加熱が必要な飲食物に利用可能とすることができる。
According to the present invention, eggs and mucilage can be separated by treating the grouper ovary by the water treatment method (the method according to claim 1 or 2 ) or the ovary core cutting method. As a result, only the eggs can be used for various egg processing while the eggs are soft. On the other hand, mucilage separated from eggs can also be used for food and drink that require heating such as soup.
以下に、本発明を詳しく説明する。
本発明は、ハタハタ卵巣由来の粘質物である。このものは、基本的に均一な単純タンパク質であり、熱安定性に優れている。この粘質物は、請求項１又は２記載の方法により得ることができる。
The present invention is described in detail below.
The present invention is a mucilage derived from grouper ovary. This is basically a simple protein with excellent thermal stability. This mucilage can be obtained by the method according to claim 1 or 2 .
本発明の粘質物の主成分は、タンパク質であり、このものが単純タンパク質であることが本発明によって明らかになった。また、SDS-PAGEにて分析した結果、このタンパク質の分子量は４３ｋＤａであった。
さらに、そのＮ末端アミノ酸配列を調べた結果を配列表の配列番号１に記載した。この配列情報を日本ＤＮＡデータバンクのＢＬＡＳＴにて検索した結果、相同性の高いタンパク質は全く存在しかった。このことから、該タンパク質は新規のものであることが示唆された。
また、本発明の粘質物の粘度は、２４ｍＰａ・ｓ（濃度：０．８ｗ／ｖ％、１％ＳＤＳ溶液；せん断速度：４９．５[ｓ-1]；温度：２５℃）であった。該粘質物は加熱による粘性率の低下割合が小さく、例えば１００℃で４０分間加熱しても粘度（Ｐａ・ｓ）は７１％残存した。
The main component of the mucilage of the present invention is protein, and it has been revealed by the present invention that this is a simple protein. As a result of analysis by SDS-PAGE, the molecular weight of this protein was 43 kDa.
Further, the result of examining the N-terminal amino acid sequence is shown in SEQ ID NO: 1 in the sequence listing. As a result of searching this sequence information at BLAST of the Japan DNA Data Bank, there was no protein with high homology. This suggested that the protein is novel.
The viscosity of the viscous material of the present invention was 24 mPa · s (concentration: 0.8 w / v%, 1% SDS solution; shear rate: 49.5 [s −1 ]; temperature: 25 ° C.). The viscous material has a small decrease in viscosity due to heating. For example, even when heated at 100 ° C. for 40 minutes, 71% viscosity (Pa · s) remained.
次に、請求項１記載の水処理法による粘質物と卵の分離方法について以下に説明する。
まず、成熟した３〜４歳のハタハタメスから卵巣を取り出す。このとき、採卵方法は特に制限されないが、腹部から押し出すように取り出すのが好ましい。なお、該ハタハタは生魚に限定されない。
魚体や採卵後の卵巣は、低温で保存することが好ましい。
Next, a method for separating a sticky material and an egg by the water treatment method according to claim 1 will be described below.
First, the ovaries are removed from a mature 3-4 year old grouper. At this time, the egg collection method is not particularly limited, but it is preferable to take out the egg so as to push it out from the abdomen. The grouper is not limited to raw fish.
Fish bodies and ovaries after egg collection are preferably stored at low temperatures.
本発明の方法では、ハタハタ卵巣から粘質物および卵を分離する際、水、好ましくは温水中に卵巣を浸漬する。ここで用いる水の種類に制限はないが、塩類を多く含まない水道水や脱イオン水等が好ましく、特に脱イオン水が好ましい。
浸漬温度は１〜１００℃、好ましくは３０〜９０℃である。水温が上限値を超えると、粘質物は膨潤と溶解が進行するために、粘質物の収率が低下すると共に、卵が硬くなってしまう。また、水温が下限より低いと、目的とする分離が十分に行えない。
処理時間は１〜６０分間が適当で、好ましくは５〜４０分間である。処理時間が上限を超えると、粘質物は膨潤と溶解が進行するために、粘質物の収率が低下する。また、処理時間が下限より短いと、両者を十分に分離できない。
具体的には、例えば卵巣を７０℃の脱イオン水に約５分浸漬をすることにより、卵と粘質物を完全に分離することができる。この方法によれば、粘性の低下がほとんど起こらずに粘質物を得ることができる。また、同時に粘質物が付着していない柔らかな卵も得られる。得られた粘質物および卵は冷蔵もしくは冷凍により、その物性を保持したまま保存することができる。
In the method of the present invention, when separating mucilage and eggs from the grouper ovary, the ovary is immersed in water, preferably warm water. Although there is no restriction | limiting in the kind of water used here, tap water, deionized water, etc. which do not contain many salts are preferable, and deionized water is especially preferable.
The immersion temperature is 1 to 100 ° C, preferably 30 to 90 ° C. If the water temperature exceeds the upper limit, swelling and dissolution of the mucilage proceeds, so that the yield of the mucilage decreases and the egg becomes hard. Further, if the water temperature is lower than the lower limit, the intended separation cannot be sufficiently performed.
The treatment time is suitably 1 to 60 minutes, preferably 5 to 40 minutes. If the treatment time exceeds the upper limit, the mucilage will swell and dissolve, so the yield of the mucilage will decrease. Moreover, when processing time is shorter than a minimum, both cannot fully isolate | separate.
Specifically, for example, by immersing the ovary in deionized water at 70 ° C. for about 5 minutes, the egg and mucilage can be completely separated. According to this method, a viscous material can be obtained with almost no decrease in viscosity. At the same time, a soft egg with no sticky matter attached can be obtained. The obtained sticky matter and egg can be stored while maintaining their physical properties by refrigeration or freezing.
請求項３に記載したように、ハタハタ卵巣のコアと卵を繋ぎ止めている糸状の粘質物をハサミ等で裁断することにより、粘質物と卵を分離することができる。各卵は、コアから粘質物により繋がれているために、卵を繋いでいる数十の糸状の粘質物を一度に裁断することにより、多くの卵が分離できる。この方法では、生の卵が得られるが、卵には粘質物が若干付着しているため、粘質物の収率は低下する。 As described in claim 3, mucilage and egg can be separated by cutting the filamentous mucilage that holds the core of the grouper ovary and the egg together with scissors or the like. Since each egg is connected by a sticky substance from the core, many eggs can be separated by cutting dozens of filamentous sticky substances connecting the eggs at a time. In this method, a raw egg is obtained, but since the sticky substance is slightly attached to the egg, the yield of the sticky substance is reduced.
なお、裁断に用いる器具は特に制限されないが、通常はハサミ等を用いる。この方法では、加熱をする必要がないため、物性を変化させることなく粘質物および卵を分離できるという特徴がある。 The instrument used for cutting is not particularly limited, but usually scissors or the like are used. Since this method does not require heating, it is characterized in that mucilage and eggs can be separated without changing physical properties.
さらに、請求項４に記載したように、請求項２または３記載の方法により得られた粘質物は、熱安定性が高いため、加熱処理を含むスープ、惣菜等に増粘剤として好適に添加することができる。また、卵は柔らかいまま得られるので、そのまま食するか、若しくは調味して食することで、好適な食感が得られる。このように、卵巣から分離された粘質物および卵は各種の飲食物に好適に利用できる。 Furthermore, as described in claim 4, because the sticky material obtained by the method of claim 2 or 3 has high thermal stability, it is suitably added as a thickener to soups, side dishes, etc. that include heat treatment. can do. Moreover, since eggs are obtained while being soft, a suitable texture can be obtained by eating as it is or by seasoning. Thus, mucilage and eggs separated from the ovary can be suitably used for various foods and drinks.
次に、本発明を実施例により説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited to these.
実施例１
成熟した３〜４歳のハタハタメスから採卵して卵巣を得た（図１）。この卵巣を、容器内の７０℃に加温した脱イオン水に浸漬した。卵巣から脱落が始まり、浸漬後２〜３分で粘質物と卵が完全に分離し（図２）、卵は容器の底に沈み、粘質物は浮遊した。
卵と分離した粘質物を採取し、分析に供した。なお、粘質物の一部を常法により真空凍結乾燥した。
粘質物の一般成分の分析を行った。糖質はオルシノール−硫酸法（糖蛋白質糖鎖研究法、ｐ8-9、学会出版センター）にてグルコースをスタンダードとして定量した。蛋白質の定量は、ケルダール法を用いて行い、蛋白換算係数は６．２５を用いた。また、灰分の測定は、６００℃で乾式灰化法により行った。その結果を表１に示した。
表から明らかなように、固形分中の主成分はタンパク質であり、全糖質量は僅かであった。また、灰分の主体は塩化ナトリウムであった。
Example 1
Eggs were collected from mature 3-4 year old grouper to obtain ovaries (FIG. 1). The ovaries were immersed in deionized water heated to 70 ° C. in a container. Shedding from the ovaries began, and the mucus and eggs were completely separated in 2 to 3 minutes after immersion (FIG. 2), the eggs sank to the bottom of the container, and the mucus floated.
The mucilage separated from the eggs was collected and subjected to analysis. A part of the mucilage was lyophilized by vacuum using a conventional method.
The general components of the mucilage were analyzed. Carbohydrates were quantified with glucose as a standard by the orcinol-sulfuric acid method (Glycoprotein Glycan Research Method, p8-9, Academic Publishing Center). The protein was quantified using the Kjeldahl method, and the protein conversion factor was 6.25. The ash was measured at 600 ° C. by a dry ashing method. The results are shown in Table 1.
As is clear from the table, the main component in the solid content was protein, and the total sugar mass was slight. The main component of ash was sodium chloride.
次に、粘質物中のアミノ酸組成を調べた結果を表２に示した。構成アミノ酸としては、アスパラギン酸、グルタミン酸、チロシンの含有率が多かった。 Next, Table 2 shows the results of examining the amino acid composition in the viscous material. Constituent amino acids had a high content of aspartic acid, glutamic acid, and tyrosine.
凍結乾燥した粘質物は、冷水には溶解しにくいが、７０℃の温水では数分で溶解した。この粘質物は、室温では0.1N NaOH水溶液、0.1％ドデシル硫酸ナトリウム（SDS）に溶解した。
なお、凍結乾燥した粘質物の加熱溶液およびSDS溶液は粘性を有していた。
凍結乾燥粘質物をSDS-ポリアクリルアミド電気泳動法（SDS-PAGE）にて分析した結果、タンパク質としては単一であり（図３）、その分子量は４３kDaであった。また、そのＮ末端アミノ酸配列を調べた結果、配列表の配列番号１に記載した配列であった。
このＮ末端アミノ酸配列を日本DNAデータバンクのBLASTにて検索した結果、相同性の高いタンパク質は全く存在しなかった。このことか、この粘質物は新規タンパク質であることが示唆された。
粘質物の等電点（ｐＩ）を全自動電気泳動システム（Amersham Biosciences製)にて測定した。その結果、粘質物のｐＩは５．２であった。
The lyophilized mucilage was difficult to dissolve in cold water, but dissolved in a few minutes in 70 ° C. warm water. This viscous substance was dissolved in 0.1N NaOH aqueous solution and 0.1% sodium dodecyl sulfate (SDS) at room temperature.
The heated solution of the lyophilized mucilage and the SDS solution were viscous.
The lyophilized mucilage was analyzed by SDS-polyacrylamide electrophoresis (SDS-PAGE). As a result, the protein was single (FIG. 3) and its molecular weight was 43 kDa. Moreover, as a result of examining the N terminal amino acid sequence, it was the sequence described in SEQ ID NO: 1 in the Sequence Listing.
As a result of searching this N-terminal amino acid sequence with BLAST of the Japan DNA Data Bank, there was no protein with high homology. This suggests that this mucilage is a novel protein.
The isoelectric point (pI) of the mucilage was measured with a fully automatic electrophoresis system (Amersham Biosciences). As a result, the pI of the mucilage was 5.2.
実施例２
実施例１と同様の方法で採取したハタハタ卵巣（図１）の中心部（コア）と卵を繋ぎ止めている糸状の粘質物をハサミで裁断することにより、卵巣から卵をバラバラに分離することができた（図５）。
しかし、この方法では、卵に粘質物が若干付着しているために、粘質物の回収率は低くなると共に、３％程度の食塩水に浸漬すると、卵同士が固着しやすい。
得られた卵と粘質物は、必要に応じて、実施例１に示したように、凍結乾燥し、保存性を高めることができる。
Example 2
Separating eggs from the ovaries by cutting with a pair of scissors the thread-like mucilage that holds the egg and the center of the grouper ovary (Figure 1) collected in the same manner as in Example 1 (Fig. 5).
However, in this method, the sticky matter is slightly adhered to the eggs, so that the recovery rate of the sticky matter is lowered and the eggs are likely to stick together when immersed in about 3% saline.
The obtained egg and mucilage can be freeze-dried as shown in Example 1 to enhance the storage stability as required.
実施例３
回転型レオメータ（HAAKE 社製）を用いて、せん断速度０〜１００[ｓ-1]、測定温度２５℃における０．８％粘質物の１％SDS溶液の粘性率を測定した。なお、対照には０．８％キサンタンガム水溶液を用いた。図６は、各試料の２５℃でのせん断速度４９．５[ｓ-1]における粘性率に与える加熱時間の影響を示したものである。
図から分かるように、粘質物の粘性率は、キサンタンガムに比べて非常に小さい。
また，加熱時間０分における粘度を１００とした場合の粘性率の相対値の経時変化を測定し、結果を図７に示した。図から明らかなように、粘質物は４０分間加熱しても粘度が７１％維持され，キサンタンガム（４０分間加熱後の残存率：４１％）と比較して、加熱による粘性率の低下割合が小さいことが分かった。
粘質物のｐＨ安定性を試験するために、０．８％相当の粘質物を７０℃の０．２５Ｍ 緩衝溶液で溶解した。ｐＨ４．０にはクエン酸−NaOH、ｐＨ７．０にはリン酸−NaOH、ｐＨ９．０にはトリス−HCl緩衝液を用いた。０．８％粘質物緩衝溶液４ｍｌを密封したネジ口試験管中で、１００℃で２０分間加熱した。対照区は、非加熱とした。
その結果、加熱により相対粘性率は、ｐＨ９．０では８０．２％、ｐＨ７．０では５１．３％、ｐＨ４．０では３５．８％となり、低いｐＨ域では加熱による粘性の低下が大きくなる傾向であった（図８）。
Example 3
Using a rotary rheometer (manufactured by HAAKE), the viscosity of a 1% SDS solution of 0.8% viscous material at a shear rate of 0 to 100 [s −1 ] and a measurement temperature of 25 ° C. was measured. A 0.8% xanthan gum aqueous solution was used as a control. FIG. 6 shows the effect of heating time on the viscosity of each sample at a shear rate of 49.5 [s −1 ] at 25 ° C.
As can be seen from the figure, the viscosity of the mucilage is much smaller than that of xanthan gum.
Further, the change with time in the relative value of the viscosity was measured when the viscosity at a heating time of 0 minutes was 100, and the results are shown in FIG. As is apparent from the figure, the viscosity of the viscous material is maintained at 71% even when heated for 40 minutes, and the rate of decrease in viscosity due to heating is small compared to xanthan gum (residual rate after heating for 40 minutes: 41%). I understood that.
In order to test the pH stability of the mucilage, 0.8% of the mucilage was dissolved in a 0.25M buffer solution at 70 ° C. Citric acid-NaOH was used for pH 4.0, phosphoric acid-NaOH was used for pH 7.0, and Tris-HCl buffer was used for pH 9.0. 4 ml of 0.8% mucus buffer solution was heated at 100 ° C. for 20 minutes in a sealed screw cap test tube. The control group was not heated.
As a result, the relative viscosity by heating becomes 80.2% at pH 9.0, 51.3% at pH 7.0, and 35.8% at pH 4.0, and the lowering of viscosity due to heating becomes large in the low pH range. It was a trend (FIG. 8).
実施例４
鮮魚のハタハタ（秋田県男鹿市産）メス２ｋｇから卵巣５００ｇを採取した。採取した卵巣を入れた３Ｌ容器に蒸留水２Ｌを加え、攪拌しながら７０℃まで加熱したところ、卵と粘質物が分離して、卵はバラバラになった。
分離したハタハタ卵を３％の食塩水に１２時間浸漬した後、水切りして硬さ、味等を従来法により得た対照と比較した。結果を表３に示す。なお、対照（従来法）は生魚卵の状態で、実施例２の方法にて卵を個々に分離したものを上記と同様に処理した。
Example 4
500 g of ovaries were collected from 2 kg of fresh fish grouper (Oga City, Akita Prefecture). When 2 L of distilled water was added to a 3 L container containing the collected ovaries and heated to 70 ° C. with stirring, the eggs and mucus were separated, and the eggs were separated.
The separated grouper eggs were immersed in 3% saline for 12 hours and then drained to compare the hardness, taste and the like with the control obtained by the conventional method. The results are shown in Table 3. The control (conventional method) was in the state of raw fish eggs, and the eggs separated individually by the method of Example 2 were treated in the same manner as described above.
以上の結果から、本発明の水処理法によれば、加工した卵粒が大きく、適度な硬さであることと、卵内部へ物質が浸透しやすいことから、卵加工品としての用途拡大が期待される。
なお、ハタハタ卵の硬さは、円柱状プランジャ（直径１０ｍｍ）を装着した単軸圧縮・引張型レオメータを用いて圧縮速度１ｍｍ/ｓ、ひずみを０．８に設定し、ハタハタ卵１粒の硬さを測定した。圧縮時の最大力を卵の硬さと定義した。測定の結果、本発明の水処理区の卵の硬さが０．６Ｎであったのに対して、対照の処理区の卵は０．９Ｎであり、本発明に係る卵に比べて有意に硬かった（図９）。
From the above results, according to the water treatment method of the present invention, the processed egg is large and has an appropriate hardness, and the substance easily penetrates into the egg. Be expected.
The hardness of the grouper egg is determined by using a uniaxial compression / tensile rheometer equipped with a cylindrical plunger (diameter 10 mm), setting the compression speed to 1 mm / s and the strain to 0.8. Was measured. The maximum force during compression was defined as egg hardness. As a result of the measurement, the hardness of the egg in the water-treated section of the present invention was 0.6N, whereas the egg in the control-treated section was 0.9N, which was significantly higher than the egg according to the present invention. It was hard (FIG. 9).
本発明は、ハタハタの卵および耐熱性粘質物を食品素材として提供するものである。本発明を利用することにより卵は調味卵等の加工品、耐熱性粘質物はスープ、惣菜等の飲食物に幅広く利用することができる。 The present invention provides grouper eggs and heat-resistant mucilage as food materials. By using the present invention, eggs can be widely used for processed products such as seasoned eggs, and heat-resistant mucilage can be widely used for food and drink such as soups and prepared dishes.
ａ コア
ｂ 卵
ｃ 粘質物
点線 裁断箇所
a core b egg c mucilage dotted line cutting point
Claims (4)
(1)分子量：４３ｋＤａ（ＳＤＳ−ポリアクリルアミド電気泳動法による）
(2)Ｎ末端アミノ酸配列：配列表の配列番号１記載の配列を有する。
(3)粘度：２４ｍＰａ・ｓ（濃度：０．８ｗ／ｖ％、１％ＳＤＳ溶液；せん断速度：４９．５[ｓ-1]；温度：２５℃）である。
(4)熱安定性：１００℃、４０分加熱で、粘度（Ｐａ・ｓ）が７１％残存する。
(5)等電点：５．２である。 Food thickeners containing the protein, which is excellent in thermal stability with the following properties is the main component of mucilage isolated by the method of claim 1 or 2.
(1) Molecular weight: 43 kDa (by SDS-polyacrylamide electrophoresis)
(2) N-terminal amino acid sequence: has the sequence described in SEQ ID NO: 1 in the sequence listing.
(3) Viscosity: 24 mPa · s (concentration: 0.8 w / v%, 1% SDS solution; shear rate: 49.5 [s −1 ]; temperature: 25 ° C.).
(4) Thermal stability: After heating at 100 ° C. for 40 minutes, 71% viscosity (Pa · s) remains.
(5) Isoelectric point: 5.2.
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