JP5560505B2 - Method for producing potato peptide mixture - Google Patents
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- JP5560505B2 JP5560505B2 JP2009198848A JP2009198848A JP5560505B2 JP 5560505 B2 JP5560505 B2 JP 5560505B2 JP 2009198848 A JP2009198848 A JP 2009198848A JP 2009198848 A JP2009198848 A JP 2009198848A JP 5560505 B2 JP5560505 B2 JP 5560505B2
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Description
本発明は、ポテトプロテインとポテトプロテイン以外のプロテインとを酵素分解して、ポテトペプチドを含む混合物を製造する方法に関する。 The present invention relates to a method for producing a mixture containing a potato peptide by enzymatic degradation of potato protein and a protein other than potato protein.
ポテトプロテインは、馬鈴薯由来のタンパク質であり、良質な植物性タンパク質として利用が期待されている。しかし、大豆たんぱくに比べ、味の点で劣り、また、難消化性であること及び外観が灰褐色で見栄えが悪いため、単独で食品として活用されることはほとんどない。しかし、タンパク質のアミノ酸組成で大豆タンパクに劣ることがないので、補助食品やポテト以外の食材の旨み(うまみ)成分等との混合調味料とすることが提案されている。例えば、特許文献1には、ポテトプロテインを加水分解して、アンジオテンシン変換酵素阻害活性を有するペプチド混合物を製造することが開示されている。また、特許文献2には、ポテトプロテインの加水分解物にビートアミノ酸を配合して調味料を製造することが開示されている。 Potato protein is a protein derived from potato, and is expected to be used as a high-quality vegetable protein. However, it is inferior in taste as compared with soybean protein, and it is hardly used as a food by itself because it is indigestible and the appearance is grayish brown and poor in appearance. However, since the amino acid composition of the protein is not inferior to that of soybean protein, it has been proposed to make a mixed seasoning with umami components of foods other than supplements and potatoes. For example, Patent Document 1 discloses that a potato protein is hydrolyzed to produce a peptide mixture having an angiotensin converting enzyme inhibitory activity. Patent Document 2 discloses that a seasoning is produced by adding a beet amino acid to a potato protein hydrolyzate.
図3に示すように、ポテトプロテインは、馬鈴薯を磨砕して粗デンプンを抽出した残液に含まれるたんぱく質を加熱して凝固沈殿し、乾燥させることにより製造される。 As shown in FIG. 3, potato protein is produced by heating, coagulating and precipitating the protein contained in the residual liquid obtained by grinding potato and extracting the crude starch, and drying it.
乾燥ポテトプロテインの加水分解には塩酸を用いる方法と酵素を用いる方法とがある。塩酸を用いた加水分解は酵素分解に比べ、ペプチドへの変換速度が速い。しかし、動植物性プロテインを塩酸で加水分解すると、3−モノクロロ−プロパン1,2−ジオール(以下、MCPという)という発がん性の疑いのある物質が生成することが知られているため、塩酸で動植物性プロテインを加水分解して、ペプチドあるいはアミノ酸を含有する食品とすることは好まれていない。 Hydrolysis of dried potato protein includes a method using hydrochloric acid and a method using an enzyme. Hydrolysis using hydrochloric acid has a faster conversion rate to peptide than enzymatic degradation. However, since it is known that hydrolysis of animal and vegetable proteins with hydrochloric acid produces a suspected carcinogenic substance called 3-monochloro-propane 1,2-diol (hereinafter referred to as MCP). It is not preferred to hydrolyze sex proteins into foods containing peptides or amino acids.
乾燥ポテトプロテインの酵素分解を効率的に行うためには、酵素分解の前に水と十分に親和させ、水に懸濁させる必要がある。しかし、ポテトプロテインは水中での分散性が悪く、懸濁が困難であるため、酵素分解効率が低いという問題がある。また、乾燥プロテイン中には馬鈴薯の磨砕時に生成する褐色のポリフェノール酸化物やチロシナーゼによって生成するメラニン色素がタンパク質と結合して存在しているため、乾燥プロテインは灰褐色を呈している。灰褐色成分(以下、色素という)は、タンパク質の酵素分解後に水溶液中に溶出し、ペプチド含有溶液が黒褐色を呈するため、得られるタンパク質分解物が着色し、商品価値に影響を及ぼすので取り除く必要がある。 In order to efficiently perform enzymatic degradation of dried potato protein, it is necessary to have sufficient affinity with water and suspend in water before enzymatic degradation. However, since potato protein has poor dispersibility in water and is difficult to suspend, there is a problem that the enzymatic degradation efficiency is low. Further, in the dried protein, the brown polyphenol oxide produced during potato grinding and the melanin pigment produced by tyrosinase are combined with the protein, so that the dried protein has a grayish brown color. The gray-brown component (hereinafter referred to as “dye”) elutes into the aqueous solution after enzymatic degradation of the protein, and the peptide-containing solution has a dark brown color, so that the resulting protein degradation product is colored and affects the commercial value. is there.
また、ポテトペプチドをポテト以外の食材の旨み成分等と混合した場合、混合物中に含まれる無機成分が苦味を呈し、混合物の味を悪くする原因になるので、食品又は補助食品とするために無機成分を取り除く必要がある。 In addition, when potato peptides are mixed with umami ingredients, etc. of ingredients other than potatoes, the inorganic components contained in the mixture exhibit a bitter taste and cause the mixture to deteriorate in taste. It is necessary to remove ingredients.
色素や無機成分を除去するため、酵素分解後にキレート樹脂や多孔性樹脂等による処理が行われているが、ポテトプロテインには色素や無機成分が多く含まれるため、樹脂等への負荷が大きく、色素や無機成分の除去処理の負荷を軽減することが求められている。 In order to remove pigments and inorganic components, treatment with chelate resin or porous resin is performed after enzymatic degradation, but since potato protein contains a lot of pigments and inorganic components, the load on the resin etc. is large, There is a demand for reducing the load of pigment and inorganic component removal treatment.
また、前述したように、ポテトペプチドとポテト以外の食材の旨み成分を配合する場合、ポテト以外の食材中の無機成分や鉄分をあらかじめ取り除いておくことが望ましく、特許文献2のように、あらかじめイオン交換樹脂による脱塩、脱色処理が施されたビートアミノ酸をポテトペプチド混合物に配合して調味料とすることが提案されている。 In addition, as described above, when blending a potato peptide and a umami component of a food material other than potato, it is desirable to remove in advance inorganic components and iron in the food material other than potato. It has been proposed that beet amino acids that have been desalted and decolored with an exchange resin are blended into a potato peptide mixture to form a seasoning.
ポテトペプチドをポテト以外の食材の旨み成分と配合するにあたり、ポテトペプチドとポテト以外の食材に対し、それぞれ別々に脱塩、脱色処理を行わずに、乾燥ポテトプロテインとポテト以外のプロテイン含有物とを混合して酵素分解して、脱塩、脱色処理を行うことも考えられる。しかし、(1)乾燥ポテトプロテインの酵素分解効率が低いことに加え、(2)乾燥ポテトプロテインとある種のプロテイン(例えば魚粉)とを混合する場合、乾燥ポテトプロテインに含まれる鉄分と、魚粉等のプロテインに含まれる鉄分とがポテト由来のポリフェノールと反応して色素を生成するため脱色処理の負荷量が大きくなってしまう。したがって、脱塩、脱色処理を施していない乾燥ポテトプロテインとポテト以外のプロテイン含有物とを混合して酵素分解する場合には、イオン交換樹脂処理やイオン交換膜処理等に過剰な負荷をかけることになり、精製工程のメンテナンス、ランニングコストの観点から好ましくないことが指摘されていた。 When blending potato peptide with umami ingredients of ingredients other than potato, dry potato protein and protein content other than potato are added to ingredients other than potato peptide and potato separately without subjecting them to desalting and decolorization, respectively. It is also possible to carry out desalting and decoloring by mixing and decomposing the enzyme. However, (1) In addition to low enzymatic degradation efficiency of dried potato protein, (2) When mixing dried potato protein and certain proteins (for example, fish meal), iron contained in dried potato protein, fish meal, etc. The iron content in the protein of this protein reacts with the potato-derived polyphenol to produce a pigment, so that the load of decoloring treatment increases. Therefore, when desiccated and decolorized dry potato protein and protein content other than potato are mixed and enzymatically decomposed, an excessive load is applied to ion exchange resin treatment or ion exchange membrane treatment. Therefore, it has been pointed out that it is not preferable from the viewpoint of maintenance of the purification process and running cost.
本発明は、乾燥ポテトプロテインの酵素分解時に生成する黒褐色の色素量を少なくし、かつ酵素分解の効率を改善し、ペプチドの収率を向上させることを目的とする。 The object of the present invention is to reduce the amount of black-brown pigment produced during the enzymatic degradation of dried potato protein, improve the enzymatic degradation efficiency, and improve the yield of the peptide.
本発明は、乾燥ポテトプロテインを希酸溶液に浸漬し、処理液から分離した固形分にポテトプロテイン以外のプロテイン含有物を混合して酵素処理することを特徴とする、ポテトペプチド混合物の製造方法を提供する。 The present invention provides a method for producing a potato peptide mixture, which comprises immersing dry potato protein in a dilute acid solution, mixing a protein-containing material other than potato protein with the solid content separated from the treatment liquid, and performing enzyme treatment. provide.
さらに、本発明は、乾燥ポテトプロテインとポテトプロテイン以外のプロテイン含有物とを希酸溶液に浸漬した後、酵素処理することを特徴とする、ポテトペプチド混合物の製造方法を提供する。 Furthermore, the present invention provides a method for producing a potato peptide mixture, characterized in that dried potato protein and a protein-containing material other than potato protein are immersed in a dilute acid solution and then subjected to an enzyme treatment.
本発明によれば、乾燥ポテトプロテインやポテトプロテイン以外のプロテイン含有物に含まれる無機成分や色素又はポリフェノール等の着色成分を効率的に除去することができるので、精製工程における脱塩・脱色処理の負荷を少なくすることができる。また、乾燥ポテトプロテインが希酸溶液中で膨潤するため、酵素分解の効率が良くなり、ペプチド混合物の収率を向上させることが可能となる。さらに、無機成分が効率よく除去されるのでポテトペプチド混合物の味の改善を図ることができる。 According to the present invention, it is possible to efficiently remove inorganic components and coloring components such as pigments or polyphenols contained in dried potato protein or protein-containing materials other than potato protein. The load can be reduced. Moreover, since the dried potato protein swells in the dilute acid solution, the efficiency of the enzymatic degradation is improved, and the yield of the peptide mixture can be improved. Furthermore, since the inorganic component is efficiently removed, the taste of the potato peptide mixture can be improved.
以下、本発明を幾つかの実施形態に基づいて具体的に説明する。 Hereinafter, the present invention will be described in detail based on some embodiments.
「第一実施形態」
乾燥ポテトプロテインを希酸溶液に浸漬し、処理液から分離した固形分にポテトプロテイン以外のプロテイン含有物を混合して酵素処理することを特徴とするポテトペプチド混合物の製造方法の一つの実施形態を図1に示す。この実施形態は、乾燥ポテトプロテインを希酸溶液に浸漬する工程と、溶液区分と固形分を分離する工程と、得られた固形分にポテトプロテイン以外のプロテイン含有物を混合して酵素処理する工程とを含む、ポテトペプチド混合物の製造方法である。
"First embodiment"
One embodiment of a method for producing a potato peptide mixture, wherein a dried potato protein is immersed in a dilute acid solution, and a solid content separated from the treatment liquid is mixed with a protein content other than potato protein and subjected to an enzyme treatment. As shown in FIG. This embodiment includes a step of immersing dried potato protein in a dilute acid solution, a step of separating the solution section and the solid content, and a step of mixing the obtained solid content with a protein-containing material other than potato protein and performing an enzyme treatment. A method for producing a potato peptide mixture.
本明細書中において、ポテトペプチド混合物とは、乾燥ポテトプロテインとポテトプロテイン以外のプロテイン含有物との酵素分解によって生じるジペプチド、オリゴペプチド又は低分子量ポリペプチドやアミノ酸を含む混合物を意味する。 In the present specification, the potato peptide mixture means a mixture containing a dipeptide, an oligopeptide, a low molecular weight polypeptide or an amino acid produced by enzymatic degradation of a dried potato protein and a protein-containing material other than the potato protein.
乾燥ポテトプロテインは水に懸濁し難く、かえって固まりやすいため、乾燥ポテトプロテイン中に含まれるカリウム、カルシウム、鉄等の無機成分、色素成分やタンパク質に結合したポリフェノールと鉄分とが水溶液中に溶出し難いという特性がある。 Dried potato protein is hard to suspend in water, and rather hardens, so it is difficult to elute polyphenols and iron bound to inorganic components such as potassium, calcium and iron, pigment components and proteins contained in dry potato protein in aqueous solution. There is a characteristic.
希酸が塩酸や硫酸のような鉱酸である場合、乾燥ポテトプロテインを希酸溶液に十分に浸漬すれば、無機成分や色素が希酸溶液中に溶出する。鉱酸の濃度は0.5〜5重量%、好ましくは1〜3重量%、さらに好ましくは1.5〜2.5重量%の範囲である。鉱酸が塩酸の場合、濃度が0.5%より低くなると無機成分や色素の溶出率が低くなるので好ましくない。 When the dilute acid is a mineral acid such as hydrochloric acid or sulfuric acid, if the dried potato protein is sufficiently immersed in the dilute acid solution, inorganic components and pigments are eluted in the dilute acid solution. The concentration of the mineral acid is in the range of 0.5 to 5% by weight, preferably 1 to 3% by weight, more preferably 1.5 to 2.5% by weight. In the case where the mineral acid is hydrochloric acid, if the concentration is lower than 0.5%, the elution rate of inorganic components and pigments is lowered, which is not preferable.
希酸が酢酸に代表される有機酸である場合、乾燥ポテトプロテインは希酸溶液中で膨潤して分散し易くなるため、無機成分や色素が希酸溶液中に溶出しやすくなる。有機酸の濃度は0.2〜5重量%、好ましくは3〜5重量%である。有機酸が酢酸である場合、濃度が0.2重量%より低いと膨潤効果が低くなるので好ましくない。 When the dilute acid is an organic acid typified by acetic acid, the dried potato protein easily swells and disperses in the dilute acid solution, so that inorganic components and dyes are easily eluted in the dilute acid solution. The concentration of organic acid is 0. 2 to 5% by weight, preferably 3 to 5% by weight. When the organic acid is acetic acid, the concentration is 0. If it is less than 2% by weight, the swelling effect is lowered, which is not preferable.
希酸溶液を鉱酸や有機酸の単独溶液としてもよいが、それらの混合溶液とすることが望ましい。この場合、乾燥ポテトプロテインが有機酸により膨潤されるので無機成分や色素が希酸溶液中に溶出されやすくなる。組み合わせる鉱酸と有機酸は、塩酸と酢酸が望ましい。塩酸と酢酸との混合溶液を用いる場合は、塩酸が0.5〜5重量%、好ましくは1〜3重量%、さらに好ましくは1.5%、酢酸が0.2〜5重量%、好ましくは3重量%である。酢酸濃度が0.2重量%よりも低いと膨潤効果が低くなり、塩酸濃度が0.5より低くなると無機成分や色素の溶出率が低くなるので好ましくない。 The dilute acid solution may be a single solution of mineral acid or organic acid, but is preferably a mixed solution thereof. In this case, since the dried potato protein is swollen by the organic acid, inorganic components and pigments are easily eluted in the dilute acid solution. The combined mineral acid and organic acid are preferably hydrochloric acid and acetic acid. When a mixed solution of hydrochloric acid and acetic acid is used, hydrochloric acid is 0.5 to 5% by weight, preferably 1 to 3% by weight, more preferably 1.5%, and acetic acid is 0.1% . 2 to 5% by weight, preferably 3% by weight. Acetic acid concentration is 0. If it is lower than 2% by weight, the swelling effect is low, and if the hydrochloric acid concentration is lower than 0.5, the elution rate of inorganic components and dyes is not preferable.
塩酸と酢酸との混合溶液による処理は、1〜2時間程度、60℃以上、好ましくは80℃の温度条件で静置して行ってもよいが、緩やかに攪拌することが好ましい。温度が90℃以上になると、タンパク質が低分子化して収率の低下につながるので好ましくない。 The treatment with the mixed solution of hydrochloric acid and acetic acid may be performed by standing at a temperature of 60 ° C. or higher, preferably 80 ° C. for about 1 to 2 hours, but it is preferable to gently stir. A temperature of 90 ° C. or higher is not preferable because the protein has a low molecular weight and leads to a decrease in yield.
次に、処理液を溶液区分と固形分とに分離する。膨潤したポテトプロテインを含む希酸溶液は、静置することにより、ポテトプロテインが沈降する。この沈降物を濾過することにより、固形分を分離する。さらに分離して得られた固形分を洗浄してもよい。また、固形分の分離に遠心分離等を行ってもよい。 Next, the treatment liquid is separated into a solution section and a solid content. When the dilute acid solution containing swollen potato protein is allowed to stand, the potato protein precipitates. The solid is separated by filtering the sediment. Furthermore, you may wash | clean the solid content obtained by isolate | separating. Moreover, you may perform centrifugation etc. for isolation | separation of solid content.
この分離操作により、ポテトプロテインから溶出した無機成分、色素成分、ポリフェノールや鉄分を容易にポテトプロテインから取り除くことができる。 By this separation operation, inorganic components, pigment components, polyphenols and iron content eluted from the potato protein can be easily removed from the potato protein.
次いで、得られた固形分にポテトプロテイン以外のプロテイン含有物を混合して酵素処理を行う。この操作により、ポテトペプチド混合物を得ることができる。 Subsequently, the obtained solid content is mixed with a protein-containing material other than potato protein and subjected to enzyme treatment. By this operation, a potato peptide mixture can be obtained.
ポテトプロテイン以外のプロテイン含有物とは、馬鈴薯由来のタンパク質以外のタンパク質を含む食品素材であればよく、好ましくは、ポテトペプチドを構成するアミノ酸成分を補うことのできるアミノ酸を含有するタンパク質素材やポテトペプチド混合物の味の欠点を補うことのできるうまみ成分、特にイノシン酸やその前駆体を含む素材が望ましい。具体的には、ビール酵母、脱脂大豆、魚粉、小麦タンパク等の乾燥食品を例示することができる。好ましくは、ビール酵母や脱脂大豆、小麦タンパクのような植物性タンパク質を含む食品素材である。 The protein-containing material other than potato protein may be a food material containing a protein other than a protein derived from potato, preferably a protein material or potato peptide containing an amino acid capable of supplementing the amino acid component constituting the potato peptide. A material containing an umami component, particularly inosinic acid or a precursor thereof, that can compensate for the shortcomings of the taste of the mixture is desirable. Specifically, dry foods such as brewer's yeast, defatted soybeans, fish meal, and wheat protein can be exemplified. Preferably, it is a food material containing vegetable protein such as beer yeast, defatted soybean, and wheat protein.
酵素は、例えば、酸性プロテアーゼ、中性プロテアーゼ、アルカリプロテアーゼ等のエンド型プロテアーゼを使用すればよく、さらにエキソ型ペプチダーゼを組み合わせて使用することができる。さらに、プロテアーゼやペプチダーゼ以外の酵素、例えば酵母細胞壁溶解酵素、核酸分解酵素や糖質分解酵素等を併用してもよい。酵素処理条件は、使用する酵素の至適pH、至適温度等により適宜条件を選択して行うことができる。酵素処理後は定法に従って、加熱し失活処理を行うことが好ましい。 For the enzyme, for example, an endo-type protease such as an acidic protease, a neutral protease, or an alkaline protease may be used, and an exo-type peptidase may be used in combination. Furthermore, enzymes other than protease and peptidase, for example, yeast cell wall lytic enzyme, nucleolytic enzyme, carbohydrase, etc. may be used in combination. Enzyme treatment conditions can be performed by appropriately selecting conditions depending on the optimum pH, optimum temperature, etc. of the enzyme used. After the enzyme treatment, it is preferable to carry out deactivation treatment by heating according to a conventional method.
ポテトペプチド混合物は、さらに濾過や樹脂処理等の精製を行ってもよく、また乾燥させて粉末としてもよい。 The potato peptide mixture may be further purified by filtration, resin treatment or the like, or may be dried to a powder.
本実施形態の方法は、ポテトプロテインに含まれる無機成分や色素又はポリフェノール等の着色成分を効果的に除去することができるので、ポテトペプチドの精製工程における脱色、脱塩処理の負担を少なくすることができる。 Since the method of this embodiment can effectively remove inorganic components and coloring components such as dyes or polyphenols contained in potato protein, the burden of decolorization and desalting treatment in the potato peptide purification process should be reduced. Can do.
「第二実施形態」
乾燥ポテトプロテインとポテトプロテイン以外のプロテイン含有物とを希酸溶液に浸漬した後、酵素処理するポテトペプチド混合物の製造方法の他の一つの実施形態を図2に示す。この実施形態は、乾燥ポテトプロテインとポテトプロテイン以外のプロテイン含有物とを希酸溶液に浸漬する工程と、溶液区分と固形分を分離する工程と、得られた固形分を酵素処理する工程とを含む、ポテトペプチド混合物の製造方法である。この実施形態2は、乾燥ポテトプロテインとポテトプロテイン以外のプロテイン含有物とを希酸溶液で処理する点で、実施形態1と異なる。
"Second embodiment"
FIG. 2 shows another embodiment of a method for producing a potato peptide mixture in which dried potato protein and a protein-containing material other than potato protein are immersed in a dilute acid solution and then subjected to an enzyme treatment. In this embodiment, a step of immersing dried potato protein and a protein-containing material other than potato protein in a dilute acid solution, a step of separating the solution section and the solid content, and a step of enzyme-treating the obtained solid content A method for producing a potato peptide mixture. The second embodiment is different from the first embodiment in that the dried potato protein and a protein-containing material other than the potato protein are treated with a dilute acid solution.
本実施形態に適するポテトプロテイン以外のプロテイン含有物とは、前記した、馬鈴薯以外のタンパク質を含む食品素材であればよいが、好ましくは魚粉のように動物性の油分やタンパク質を多く含むものである。これは、動物性の油分やタンパク質を希酸に浸漬することにより取り除かれるためである。なお、浸漬工程、分離工程及び酵素処理工程の操作条件は第一実施形態と同じである。本第二実施形態の方法は、第一実施形態と同様、ポテトプロテインに含まれる無機成分や色素又はポリフェノール等の着色成分を効果的に除去することができるので、ポテトペプチドの精製工程における脱色、脱塩処理の負担を少なくすることができ、さらに、動物性の油分やタンパク質由来の臭みを取り除くことができるので、匂い及び味の観点から、ポテトペプチド混合物をより食品に適したものとすることができる。 The protein-containing material other than potato protein suitable for this embodiment may be any food material containing a protein other than potato as described above, but preferably contains a large amount of animal oil or protein such as fish meal. This is because animal oil or protein is removed by dipping in dilute acid. In addition, the operation conditions of the dipping process, the separation process, and the enzyme treatment process are the same as in the first embodiment. The method of the second embodiment, like the first embodiment, can effectively remove inorganic components and coloring components such as pigments or polyphenols contained in potato protein, so decolorization in the potato peptide purification step, The burden of desalting treatment can be reduced, and furthermore, animal oils and protein-derived odors can be removed, making the potato peptide mixture more suitable for food from the viewpoint of odor and taste. Can do.
以下、実施例に沿って本発明をさらに具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
ポテトプロテイン10gを塩酸又は塩酸と酢酸の混合溶液に加え、2時間、79〜80℃に保ちながら、緩やかに攪拌してから30分間静置し、沈降物の沈降嵩と上澄み液の鉄イオン濃度及び色の比較を行った。結果を表1に示す。なお、鉄イオン濃度は、ドイツ、E.メルク社の鉄イオン試験紙を上澄み液に浸し、同試験紙に添付された色度表と比較して得られた数値である。 Add 10 g of potato protein to hydrochloric acid or a mixed solution of hydrochloric acid and acetic acid, and gently stir for 2 hours while maintaining at 79-80 ° C., then let stand for 30 minutes, sedimentation volume of sediment and iron ion concentration of supernatant And a color comparison. The results are shown in Table 1. Note that the iron ion concentration was measured in Germany, E. It is a numerical value obtained by immersing Merck's iron ion test paper in the supernatant and comparing it with the chromaticity table attached to the test paper.
表1中の膨潤度は、実験例1〜5の沈降嵩を対照の沈降嵩で割った値である。
実験例1より、ポテトプロテインは希塩酸溶液で処理することにより膨潤することがわかる。塩酸単独溶液の場合、濃度2.5重量%で膨潤していることが分かる。
実験例2と実験例4との比較で、塩酸と酢酸が存在することにより、膨潤度が上がることがわかる。混合溶液の場合、塩酸2.5重量%〜5重量%、酢酸0.2重量%〜1重量%で膨潤効果があることがわかる。
上澄み液に溶出した鉄イオンも対照に比べ増加し、上澄み液の色も対照に比べ濃くなっており、希酸溶液に溶出していることがわかる。
The degree of swelling in Table 1 is a value obtained by dividing the sedimentation volume of Experimental Examples 1 to 5 by the sedimentation volume of the control.
Experimental Example 1 shows that potato protein swells when treated with dilute hydrochloric acid solution. In the case of the hydrochloric acid alone solution, it can be seen that the solution swells at a concentration of 2.5% by weight.
Comparison between Experimental Example 2 and Experimental Example 4 shows that the presence of hydrochloric acid and acetic acid increases the degree of swelling. In the case of the mixed solution, it can be seen that there is a swelling effect when hydrochloric acid is 2.5 wt% to 5 wt% and acetic acid is 0.2 wt% to 1 wt%.
It can be seen that the iron ions eluted in the supernatant increased as compared with the control, and the color of the supernatant became darker than that of the control, and eluted in the dilute acid solution.
実施例2は、実施例1より塩酸濃度を低くした他は、実施例1と同じ条件で処理したものであり、実験例6〜11として表2に示す。 Example 2 was processed under the same conditions as in Example 1 except that the hydrochloric acid concentration was lower than in Example 1, and Table 2 shows Experimental Examples 6-11.
実施例1同様、ポテトプロテインは希塩酸溶液で処理することにより膨潤することがわかる。また酢酸単独でも、ポテトプロテインが膨潤することがわかる。酢酸濃度は単独溶液の場合、3重量%でも膨潤効果があることがわかる。塩酸と酢酸の混合溶液の場合、塩酸濃度は1重量%〜2重量%でも膨潤効果があることがわかる。上澄み液に溶出した鉄イオンも対照に比べ増加し、上澄み液の色も対照に比べ濃くなっており、希酸溶液に溶出していることがわかる。
As in Example 1, it can be seen that potato protein swells when treated with dilute hydrochloric acid solution. It can also be seen that potato protein swells even with acetic acid alone. It can be seen that there is a swelling effect even when the acetic acid concentration is 3% by weight in the case of a single solution. In the case of a mixed solution of hydrochloric acid and acetic acid, it can be seen that there is a swelling effect even if the hydrochloric acid concentration is 1 wt% to 2 wt%. It can be seen that the iron ions eluted in the supernatant increased as compared with the control, and the color of the supernatant became darker than that of the control, and eluted in the dilute acid solution.
ポテトプロテイン50gと魚粉50gに1.5%塩酸500ミリリットルと氷酢酸30ミリリットルとを加え、2時間、79〜80℃に保ちながら、緩やかに攪拌した後、30分間静置した。このときの沈降物の沈降嵩は約170ミリリットルであった。
沈降物を濾過し、水洗して得られた固形分に水600ミリリットルを加え、水酸化ナトリウム溶液でpH9.0に調整し、アルカラーゼ2.4L(ノボノルディスク社製)0.45gを添加し、57〜60℃で反応させた。なお、沈降物水洗時の洗浄液は褐色を呈していた。反応終了後、水酸化ナトリウム溶液でpH6.8に調整し、ペプチダーゼR(天野エンザイム社製)0.5g及びグルタミナーゼ(大和化成社製)0.3gを添加して55〜60℃で20時間反応させた。
反応液を90℃に加熱して、酵素を失活させてから約30℃に冷却し、パーライト30g及び活性炭6gを加えて15分間攪拌した後濾過した。ろ液は淡黄赤色を呈していた。
ろ液を減圧濃縮した後、60℃で減圧乾燥し、淡黄褐色の乾燥物を43g得た。乾燥物は、水分3.2%、タンパク質(全窒素×6.25で算出)76.9%、食塩9.7%、鉄分20mg/1000gであり、回収タンパク量は33.1gであった。
To 50 g of potato protein and 50 g of fish meal, 500 ml of 1.5% hydrochloric acid and 30 ml of glacial acetic acid were added and gently stirred while being kept at 79-80 ° C. for 2 hours, and then allowed to stand for 30 minutes. The sedimentation volume of the sediment at this time was about 170 ml.
600 ml of water is added to the solid content obtained by filtering the precipitate and washed with water, adjusted to pH 9.0 with sodium hydroxide solution, and 0.45 g of Alcalase 2.4 L (manufactured by Novo Nordisk) is added. , And reacted at 57-60 ° C. In addition, the washing | cleaning liquid at the time of sediment water washing was exhibiting brown. After completion of the reaction, the pH is adjusted to 6.8 with a sodium hydroxide solution, 0.5 g of peptidase R (manufactured by Amano Enzyme) and 0.3 g of glutaminase (manufactured by Yamato Kasei) are added, and the reaction is carried out at 55-60 ° C. for 20 hours. I let you.
The reaction solution was heated to 90 ° C. to deactivate the enzyme, then cooled to about 30 ° C., 30 g of pearlite and 6 g of activated carbon were added, and the mixture was stirred for 15 minutes and then filtered. The filtrate was light yellowish red.
The filtrate was concentrated under reduced pressure and then dried under reduced pressure at 60 ° C. to obtain 43 g of a pale yellowish brown dried product. The dried product had a water content of 3.2%, a protein (calculated by total nitrogen × 6.25) of 76.9%, a salt of 9.7%, an iron content of 20 mg / 1000 g, and a recovered protein amount of 33.1 g.
比較のため、塩酸と酢酸を加えずに処理を行い、ペプチドを製造する実験を行った。ポテトプロテイン50gと魚粉50gに水を加え、2時間攪拌後、濾過し、水洗して固形分を得た。水洗時の洗浄液は淡黄褐色であり、塩酸と酢酸で処理した場合に比べ、薄い色を呈していた。固形分を前述と同じ条件で酵素分解した。得られた乾燥物(31g)は、淡褐色を呈し、塩酸と酢酸混合液により処理をしたものに比べ、薄汚れた感じを与えるものであった。また、水分は2.9%、タンパク質(全窒素×6.25で算出)72.8%、食塩9.2%、鉄分150mg/1000gであり、回収タンパク量は22.6gであった。比較例の乾燥ペプチドは塩酸と酢酸混合物による処理を行ったものに比べ、鉄分を多く含み、回収たんぱく量も低かった。 For comparison, an experiment was conducted in which peptides were produced by treatment without adding hydrochloric acid and acetic acid. Water was added to 50 g of potato protein and 50 g of fish meal, stirred for 2 hours, filtered and washed with water to obtain a solid content. The washing solution at the time of washing with water was light yellowish brown and lighter in color than when treated with hydrochloric acid and acetic acid. The solid content was enzymatically decomposed under the same conditions as described above. The obtained dried product (31 g) had a light brown color and gave a lightly soiled feeling as compared with a product treated with a mixture of hydrochloric acid and acetic acid. The water content was 2.9%, protein (calculated by total nitrogen × 6.25) 72.8%, sodium chloride 9.2%, iron content 150 mg / 1000 g, and the recovered protein amount was 22.6 g. The dried peptide of the comparative example contained more iron and the amount of recovered protein was lower than that obtained by treatment with a mixture of hydrochloric acid and acetic acid.
味や匂いの点においても、比較例の乾燥ペプチドは塩酸と酢酸混合物による処理を行ったものに比べ、生臭い不快臭があり、旨味が少なかった。 Also in terms of taste and odor, the dry peptide of the comparative example had a lively unpleasant odor and less umami than the treated peptide with a mixture of hydrochloric acid and acetic acid.
ポテトプロテイン50gに1.5%塩酸250ミリリットルと氷酢酸15ミリリットルとを加え、2時間、79〜80℃に保ちながら、緩やかに攪拌してから30分間静置した。このときの沈降物の沈降嵩は約220ミリリットルであった。
沈降物を濾過し、水洗して得られた固形分に乾燥ビール酵母50gと水600ミリリットルを加え、90℃に加熱して殺菌してから25℃に冷却した。なお沈降物水洗時の洗浄液は淡赤褐色を呈していた。次いで、水酸化ナトリウム溶液でpH9.1に調整し、アルカラーゼ2.4L(ノボノルディスク社製)0.45gを添加し、57〜60℃で反応させた。
塩酸でpHを5.5に調整し、ヌクレアーゼ(天野エンザイム社製)0.1g、プロテアーゼM(天野エンザイム社製)0.3g及びデアミザイム(天野エンザイム社製)0.05gを添加し、47〜50℃で18時間反応させた。
反応液を90℃に加熱して、酵素を失活させてから約30℃に冷却し、パーライト30g及び活性炭6gを加えて15分間攪拌した後濾過した。ろ液は淡黄褐色を呈していた。
ろ液を減圧濃縮した後、60℃で減圧乾燥し、黄褐色の乾燥物を59g得た。乾燥物は、水分3.0%、タンパク質(全窒素×6.25で算出)52.3%、食塩6.2%、鉄分20mg/1000gであり、回収タンパク量は30.9gであった。
To 50 g of potato protein, 250 ml of 1.5% hydrochloric acid and 15 ml of glacial acetic acid were added, and the mixture was allowed to stand for 30 minutes after gently stirring while maintaining at 79-80 ° C. for 2 hours. The sedimentation volume of the sediment at this time was about 220 ml.
The precipitate was filtered and washed with water, 50 g of dry brewer's yeast and 600 ml of water were added, sterilized by heating to 90 ° C., and then cooled to 25 ° C. The washing liquid at the time of washing with sediment was light reddish brown. Next, the pH was adjusted to 9.1 with a sodium hydroxide solution, and 0.45 g of Alcalase 2.4 L (manufactured by Novo Nordisk) was added and reacted at 57-60 ° C.
The pH is adjusted to 5.5 with hydrochloric acid, 0.1 g of nuclease (manufactured by Amano Enzyme), 0.3 g of protease M (manufactured by Amano Enzyme) and 0.05 g of deamizyme (manufactured by Amano Enzyme) are added, 47 to The reaction was carried out at 50 ° C. for 18 hours.
The reaction solution was heated to 90 ° C. to deactivate the enzyme, then cooled to about 30 ° C., 30 g of pearlite and 6 g of activated carbon were added, and the mixture was stirred for 15 minutes and then filtered. The filtrate had a light tan color.
The filtrate was concentrated under reduced pressure and then dried under reduced pressure at 60 ° C. to obtain 59 g of a yellowish brown dried product. The dried product had a water content of 3.0%, a protein (calculated by total nitrogen × 6.25) of 52.3%, sodium chloride 6.2%, iron content of 20 mg / 1000 g, and a recovered protein amount of 30.9 g.
比較のため、ポテトプロテインを塩酸及び酢酸で処理せずにペプチドを製造する実験を行った。ポテトプロテイン50gに水を加え、室温で2時間攪拌後30分間静置した。沈降嵩は約75ミリリットルであった。 For comparison, an experiment was conducted in which a peptide was produced without treating potato protein with hydrochloric acid and acetic acid. Water was added to 50 g of potato protein, and the mixture was stirred at room temperature for 2 hours and allowed to stand for 30 minutes. The sedimentation volume was about 75 ml.
沈降物を濾過して水洗して固形物を得た。水洗時の洗浄液は淡黄褐色であり、塩酸と酢酸で処理した場合に比べ、薄い色を呈していた。得られた固形物に乾燥ビール酵母50g及び水600ミリリットルを加え、前述同様、酵素処理して暗褐色の乾燥物43gを得た。乾燥物は、塩酸と酢酸混合液による処理をしたものに比べ、薄汚れた感じを与えるものであった。また、水分は3.1%、タンパク質(全窒素×6.25で算出)54.9%、食塩7.3%、鉄分250mg/1000gであり、回収タンパク量は23.6gであった。比較例の乾燥物は塩酸と酢酸混合物による処理を行ったものに比べ、鉄分を多く含み、回収たんぱく量も低かった。 The precipitate was filtered and washed with water to obtain a solid. The washing solution at the time of washing with water was light yellowish brown and lighter in color than when treated with hydrochloric acid and acetic acid. 50 g of dry brewer's yeast and 600 ml of water were added to the obtained solid, and the enzyme treatment was performed as described above to obtain 43 g of a dark brown dry product. The dried product gave a slightly dirty feeling as compared with the one treated with a mixed solution of hydrochloric acid and acetic acid. The water content was 3.1%, protein (calculated by total nitrogen × 6.25) 54.9%, sodium chloride 7.3%, iron content 250 mg / 1000 g, and the recovered protein amount was 23.6 g. The dried product of the comparative example contained more iron and the amount of recovered protein was lower than that obtained by treatment with a mixture of hydrochloric acid and acetic acid.
味の点においても、比較例の乾燥物は、塩酸と酢酸混合物による処理を行ったものに比べ、旨味が乏しかった。 In terms of taste, the dried product of the comparative example was poor in umami as compared with the product treated with a mixture of hydrochloric acid and acetic acid.
ポテトプロテイン50gに1.5%塩酸250ミリリットルと氷酢酸15ミリリットルとを加え、2時間、79〜80℃に保ちながら、緩やかに攪拌してから30分間静置した。
沈降物を濾過し、水洗して得られた固形分に脱脂大豆50gと水600ミリリットルを加え、90℃に加熱して殺菌してから25℃に冷却した。なお、沈降物水洗時の洗浄液は淡赤褐色を呈していた。次いで、水酸化ナトリウム溶液でpH9.0に調整し、アルカラーゼ2.4L(ノボノルディスク社製)0.5gを添加し、57〜60℃で反応させた。
塩酸でpHを5.5に調整し、プロテアーゼM(天野エンザイム社製)0.6g及びグルタミナーゼ(天野エンザイム社製)0.3gを添加し、50〜55℃で18時間反応させた。
反応液を90℃に加熱して、酵素を失活させてから約30℃に冷却し、パーライト30g及び活性炭8gを加えて15分間攪拌した後濾過した。ろ液は淡黄褐色を呈していた。
ろ液を減圧濃縮した後、60℃で減圧乾燥し、淡黄褐色の乾燥物51gを得た。乾燥物は、水分3.2%、タンパク質(全窒素×6.25で算出)56.2%、食塩9.0%、鉄分20mg/1000gであり、回収タンパク量は28.7gであった。
To 50 g of potato protein, 250 ml of 1.5% hydrochloric acid and 15 ml of glacial acetic acid were added, and the mixture was allowed to stand for 30 minutes after gently stirring while maintaining at 79-80 ° C. for 2 hours.
The precipitate was filtered and washed with water, 50 g of defatted soybeans and 600 ml of water were added, and the mixture was sterilized by heating to 90 ° C. and then cooled to 25 ° C. In addition, the washing | cleaning liquid at the time of washing with sediment was exhibiting light reddish brown. Next, the pH was adjusted to 9.0 with a sodium hydroxide solution, 0.5 g of Alcalase 2.4 L (manufactured by Novo Nordisk) was added, and reacted at 57 to 60 ° C.
The pH was adjusted to 5.5 with hydrochloric acid, 0.6 g of protease M (manufactured by Amano Enzyme) and 0.3 g of glutaminase (manufactured by Amano Enzyme) were added, and reacted at 50 to 55 ° C. for 18 hours.
The reaction solution was heated to 90 ° C. to deactivate the enzyme, cooled to about 30 ° C., 30 g of pearlite and 8 g of activated carbon were added, and the mixture was stirred for 15 minutes and then filtered. The filtrate had a light tan color.
The filtrate was concentrated under reduced pressure and then dried under reduced pressure at 60 ° C. to obtain 51 g of a pale yellowish brown dried product. The dried product was 3.2% water, 56.2% protein (calculated by total nitrogen × 6.25), 9.0% sodium chloride, 20 mg / 1000 g iron, and the recovered protein amount was 28.7 g.
比較のため、ポテトプロテインを塩酸及び酢酸で処理せずにペプチドを製造する実験を行った。ポテトプロテイン50gに水を加え、室温で2時間攪拌後30分間静置した。 For comparison, an experiment was conducted in which a peptide was produced without treating potato protein with hydrochloric acid and acetic acid. Water was added to 50 g of potato protein, and the mixture was stirred at room temperature for 2 hours and allowed to stand for 30 minutes.
沈降物を濾過して水洗して固形物を得た。水洗時の洗浄液は淡黄褐色であり、塩酸と酢酸で処理した場合に比べ、薄い色を呈していた。得られた固形物に脱脂大豆50g及び水600ミリリットルを加え、前述同様、酵素処理して、僅かに黒ずんだ淡褐色の乾燥物44gを得た。乾燥物は、塩酸と酢酸混合液による処理をしたものに比べ、薄汚れた感じを与えるものであった。また、水分は3.6%、タンパク質(全窒素×6.25で算出)55.8%、食塩9.7%、鉄分350mg/1000gであり、回収タンパク量は24.6gであった。比較例の乾燥物は塩酸と酢酸混合物による処理を行ったものに比べ、鉄分を多く含み、回収たんぱく量も低かった。 The precipitate was filtered and washed with water to obtain a solid. The washing solution at the time of washing with water was light yellowish brown and lighter in color than when treated with hydrochloric acid and acetic acid. 50 g of defatted soybeans and 600 ml of water were added to the obtained solid, and the enzyme treatment was performed in the same manner as described above to obtain 44 g of a slightly dark brown brown dried product. The dried product gave a slightly dirty feeling as compared with the one treated with a mixed solution of hydrochloric acid and acetic acid. The water content was 3.6%, protein (calculated by total nitrogen × 6.25) 55.8%, sodium chloride 9.7%, iron content 350 mg / 1000 g, and the recovered protein amount was 24.6 g. The dried product of the comparative example contained more iron and the amount of recovered protein was lower than that obtained by treatment with a mixture of hydrochloric acid and acetic acid.
味の点においても、比較例の乾燥物は、塩酸と酢酸混合物による処理を行ったものに比べ、えぐ味が強く、旨味に乏しかった。 Also in terms of taste, the dried product of the comparative example had a strong taste and poor umami as compared with the product treated with a mixture of hydrochloric acid and acetic acid.
ポテトプロテイン50gに1.5%塩酸250ミリリットルと氷酢酸15ミリリットルとを加え、2時間、79〜80℃に保ちながら、緩やかに攪拌してから30分間静置した。
沈降物を濾過し、水洗して得られた固形分に小麦タンパク50gと水600ミリリットルを加え、90℃に加熱して殺菌してから25℃に冷却した。なお、沈降物水洗時の洗浄液は淡赤褐色を呈していた。次いで、水酸化ナトリウム溶液でpH9.0に調整し、アルカラーゼ2.4L(ノボノルディスク社製)0.5gを添加し、57〜60℃で反応させた。
塩酸でpHを5.5に調整し、プロテアーゼM(天野エンザイム社製)0.6g及びグルタミナーゼ(天野エンザイム社製)0.3gを添加し、50〜55℃で18時間反応させた。
反応液を90℃に加熱して、酵素を失活させてから約30℃に冷却し、パーライト30g及び活性炭8gを加えて15分間攪拌した後濾過した。ろ液は淡黄褐色を呈していた。
ろ液を減圧濃縮した後、60℃で減圧乾燥し、淡褐色の乾燥物を68g得た。乾燥物は、水分3.5%、タンパク質(全窒素×6.25で算出)70.3%、食塩7.8%、鉄分20mg/1000gであり、回収タンパク量は47.8gであった。
To 50 g of potato protein, 250 ml of 1.5% hydrochloric acid and 15 ml of glacial acetic acid were added, and the mixture was allowed to stand for 30 minutes after gently stirring while maintaining at 79-80 ° C. for 2 hours.
The precipitate was filtered, washed with water, 50 g of wheat protein and 600 ml of water were added to the solid, and sterilized by heating to 90 ° C. and then cooled to 25 ° C. In addition, the washing | cleaning liquid at the time of washing with sediment was exhibiting light reddish brown. Next, the pH was adjusted to 9.0 with a sodium hydroxide solution, 0.5 g of Alcalase 2.4 L (manufactured by Novo Nordisk) was added, and reacted at 57 to 60 ° C.
The pH was adjusted to 5.5 with hydrochloric acid, 0.6 g of protease M (manufactured by Amano Enzyme) and 0.3 g of glutaminase (manufactured by Amano Enzyme) were added, and reacted at 50 to 55 ° C. for 18 hours.
The reaction solution was heated to 90 ° C. to deactivate the enzyme, cooled to about 30 ° C., 30 g of pearlite and 8 g of activated carbon were added, and the mixture was stirred for 15 minutes and then filtered. The filtrate had a light tan color.
The filtrate was concentrated under reduced pressure and then dried under reduced pressure at 60 ° C. to obtain 68 g of a light brown dried product. The dried product had a water content of 3.5%, protein (calculated by total nitrogen × 6.25) of 70.3%, sodium chloride of 7.8%, iron content of 20 mg / 1000 g, and a recovered protein amount of 47.8 g.
比較のため、ポテトプロテインを塩酸及び酢酸で処理せずにペプチドを製造する実験を行った。ポテトプロテイン50gに水を加え、室温で2時間攪拌後30分間静置した。 For comparison, an experiment was conducted in which a peptide was produced without treating potato protein with hydrochloric acid and acetic acid. Water was added to 50 g of potato protein, and the mixture was stirred at room temperature for 2 hours and allowed to stand for 30 minutes.
沈降物を濾過して水洗して固形物を得た。水洗時の洗浄液は淡黄褐色であり、塩酸と酢酸で処理した場合に比べ、薄い色を呈していた。得られた固形物に小麦タンパク50g及び水600ミリリットルを加え、前述同様、酵素処理して、暗褐色の乾燥物51gを得た。乾燥物は、塩酸と酢酸混合液による処理をしたものに比べ、薄汚れた感じを与えるものであった。また、水分は3.6%、タンパク質(全窒素×6.25で算出)70.6%、食塩8.2%、鉄分180mg/1000gであり、回収タンパク量は36gであった。比較例の乾燥物は塩酸と酢酸混合物による処理を行ったものに比べ、鉄分を多く含み、回収たんぱく量も低かった。 The precipitate was filtered and washed with water to obtain a solid. The washing solution at the time of washing with water was light yellowish brown and lighter in color than when treated with hydrochloric acid and acetic acid. 50 g of wheat protein and 600 ml of water were added to the obtained solid, and the enzyme treatment was performed as described above to obtain 51 g of a dark brown dry product. The dried product gave a slightly dirty feeling as compared with the one treated with a mixed solution of hydrochloric acid and acetic acid. The water content was 3.6%, protein (calculated by total nitrogen × 6.25) 70.6%, sodium chloride 8.2%, iron content 180 mg / 1000 g, and the recovered protein amount was 36 g. The dried product of the comparative example contained more iron and the amount of recovered protein was lower than that obtained by treatment with a mixture of hydrochloric acid and acetic acid.
味の点においても、比較例の乾燥物は、塩酸と酢酸混合物による処理を行ったものに比べ、グルタミン酸特有の旨みが少なかった。 Also in terms of taste, the dried product of the comparative example had less flavor specific to glutamic acid than that obtained by treatment with a mixture of hydrochloric acid and acetic acid.
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |