JPH0391445A - 酵素変性蛋白と方法 - Google Patents

酵素変性蛋白と方法

Info

Publication number
JPH0391445A
JPH0391445A JP22451790A JP22451790A JPH0391445A JP H0391445 A JPH0391445 A JP H0391445A JP 22451790 A JP22451790 A JP 22451790A JP 22451790 A JP22451790 A JP 22451790A JP H0391445 A JPH0391445 A JP H0391445A
Authority
JP
Japan
Prior art keywords
protein
slurry
treated
deamidation
partially
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.)
Granted
Application number
JP22451790A
Other languages
English (en)
Other versions
JP2814300B2 (ja
Inventor
Jerome L Shen
ジエローム　エル　シエン
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Solae LLC
Original Assignee
Protein Technologies International Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=23591494&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=JPH0391445(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Protein Technologies International Inc filed Critical Protein Technologies International Inc
Publication of JPH0391445A publication Critical patent/JPH0391445A/ja
Application granted granted Critical
Publication of JP2814300B2 publication Critical patent/JP2814300B2/ja
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • 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
    • A23J1/148—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 by treatment involving enzymes or microorganisms
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。

Description

【発明の詳細な説明】 （産業上の利用分野） 本発明は主として食品、および制御された溶解度の植物
性蛋白食品生成物の製造に関し、更に詳しくは高い溶解
度をもつ植物性蛋白食品および大豆蛋白食品の製造法お
よびそれから製造される食品生成物に関する。本発明の
方法によって製造される食品生成物は高い溶解度、ごく
僅かしかない苦味もしくは薬味成分を有し、従来知られ
ている物質よりもすぐれた改良された機能上の性質を示
す。これらの性質は蛋白の機能性を著しく減少させうろ
苛酷な化学処理または過度の加水分解なしに達成される
。

Claims (1)

  1. 【特許請求の範囲】 １、蛋白材料の水性スラリを制御された加水分解と脱ア
    ミド化にかけることから成る不溶性留分をもつ蛋白材料
    の処理法であって；制御された加水分解と脱アミド化が
    該スラリを高いｐＨに調節し、該スラリに蛋白質分解酵
    素を加え、そしてこのようにして処理したスラリを該ｐ
    Ｈ水準と酵素との組合せにおいて蛋白を部分的に加水分
    解および部分的に脱アミド化するに有効な温度および時
    間において反応させる諸工程を含み、上記の処理が蛋白
    基質の不溶性留分を包含する実質的に全部の蛋白基質を
    横切って実質的に均一に加水分解および脱アミド化する
    に有効であり、上記の制御された加水分解と脱アミド化
    が処理蛋白に苦味成分を生ぜしめることなしに蛋白の溶
    解度を実質的に増大させ蛋白の機能性を実質的に増大さ
    せるのに有効である；蛋白材料の処理法。 ２、酵素が動物、植物および微生物の酵素から成る群か
    らえらばれる請求項１記載の方法。 ３、スラリのｐＨを約９〜１１に調節する請求項１記載
    の方法。 ４、ｐＨを約１０に調節する請求項１記載の方法。 ５、処理スラリを約１０〜７５℃の温度で反応させる請
    求項１記載の方法。 ６、処理スラリを約１０〜２４０分間反応させる請求項
    １記載の方法。 ７、処理スラリを加熱して酵素を不活性化し、反応を停
    止させる請求項１記載の方法。 ８、酵素をスラリ中の蛋白質の乾燥重量を基準にして約
    ０．０１〜５重量％の水準で加える請求項１記載の方法
    。 ９、蛋白を約５〜４８％まで脱アミド化する請求項１記
    載の方法。 １０、処理蛋白をｐＨ７の水溶液中で約６０〜１００％
    可溶性にする請求項１記載の方法。 １１、蛋白の溶解度が約８０％以上である請求項１０記
    載の方法。 １２、蛋白の溶解度が約９０％以上である請求項１０記
    載の方法。 １３、処理蛋白を乾燥する請求項１記載の方法。 １４、処理蛋白を噴霧乾燥する請求項１記載の方法。 １５、処理蛋白が約８００〜４０００の分子量（Ｍｎ）
    をもつ請求項１記載の方法。 １６、蛋白材料が単離大豆蛋白である請求項１記載の方
    法。 １７、単離植物性蛋白材料の水性スラリを形成し、そし
    てスラリ化した蛋白を制御された加水分解および脱アミ
    ド化にかけることから成る不溶性蛋白の芯もしくは小球
    状の留分をもつ単離植物性蛋白材料の処理法であって；
    その処理がスラリ化蛋白材料のｐＨを約９〜１１の範囲
    に調節し、このスラリ化蛋白に蛋白質分解酵素を加え、
    酵素添加量をスラリ中の乾燥蛋白の約０．０１〜５重量
    ％の範囲の量とし、そして処理スラリを約１０〜７５℃
    の温度で約１０〜２４０分間反応させることを含み、こ
    の組合せ処理が蛋白を部分的に加水分解し部分的に脱ア
    ミド化するに有効であり、この組合せ処理が更に蛋白基
    質の不溶性留分を包含する全蛋白基質を実質的に横切っ
    て蛋白を、該基質の可溶性留分を過度に加水分解するこ
    となしに、部分的に加水分解し部分的に脱アミド化して
    約８００〜４０００の分子量分布（Ｍｎ）をもつ処理蛋
    白を生ぜしめるに有効であり、処理蛋白は約５〜４８％
    の水準で脱アミド化されてｐＨ７の水溶液中で約６０〜
    １００％の溶解度をもち、制御された加水分解と脱アミ
    ド化は処理蛋白中に苦味を生ぜしめることなしに蛋白の
    溶解度を実質的に増大させ蛋白の官能性を実質的に増大
    させる；単離植物性蛋白の処理法。 １８、処理蛋白を乾燥する請求項１７記載の方法。 １９、処理蛋白を噴霧乾燥する請求項１７記載の方法。 ２０、請求項１記載の方法によって製造した可溶性の、
    部分的に加水分解され、部分的に脱アミド化された、温
    和な風味の蛋白。
JP2224517A 1989-09-01 1990-08-28 酵素変性蛋白と方法 Expired - Fee Related JP2814300B2 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US40234089A 1989-09-01 1989-09-01
US402340 1989-09-01

Publications (2)

Publication Number Publication Date
JPH0391445A true JPH0391445A (ja) 1991-04-17
JP2814300B2 JP2814300B2 (ja) 1998-10-22

Family

ID=23591494

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2224517A Expired - Fee Related JP2814300B2 (ja) 1989-09-01 1990-08-28 酵素変性蛋白と方法

Country Status (6)

Country Link
EP (1) EP0480104B1 (ja)
JP (1) JP2814300B2 (ja)
DK (1) DK207890A (ja)
ES (1) ES2074541T3 (ja)
NL (1) NL194258C (ja)
RU (1) RU1829905C (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4360464A1 (en) 2022-10-27 2024-05-01 Duynie Holding B.V. Protein composition

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4339743C1 (de) * 1993-11-22 1995-08-31 Waldemar Dr Neumueller Verfahren zur Aufbereitung von Proteinen aus einer proteinhaltigen Substanz
EP0969736B1 (en) * 1996-05-20 2006-06-28 Novozymes A/S A method of obtaining protein hydrolysates
US6036983A (en) * 1996-05-20 2000-03-14 Novo Nordisk A/S Method of obtaining protein hydrolysates
DK0981630T3 (da) * 1997-05-16 2009-03-09 Novozymes Inc Polypeptider med prolyldipeptidylaminopeptidaseaktivitet og nukleinsyrer, der koder for samme
DK0981631T3 (da) 1997-05-16 2007-08-06 Novozymes Inc Polypeptider, som har aminopeptidase-aktivitet, og nukleinsyrer, som koder for samme
WO2002069733A1 (en) * 2001-03-05 2002-09-12 Council Of Scientific And Industrial Research Process for preparation of protein-hydrolysate from soy flour
US6420133B1 (en) 2001-03-28 2002-07-16 Council Of Scientific And Industrial Research Process for the preparation of a high protein hydrolysate
ATE453327T1 (de) * 2001-03-30 2010-01-15 Council Scient Ind Res Verfahren zur herstellung eines hochwertigen eiweisshydrolisats
WO2006065244A1 (en) * 2004-12-16 2006-06-22 Solae, Llc A stabilizing agent-free acid protein beverage composition and process for making same

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5135452A (en) * 1974-09-20 1976-03-25 Ajinomoto Kk Kayoseitanpaku no seizohoho
JPS52114095A (en) * 1976-01-19 1977-09-24 Novo Industri As Production of polypeptide
JPS55156554A (en) * 1979-05-25 1980-12-05 Nisshin Oil Mills Ltd:The Preparation of soybean protein
JPS6336797A (ja) * 1986-07-31 1988-02-17 Fuji Oil Co Ltd 改質蛋白の製造法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3694221A (en) * 1970-01-30 1972-09-26 Ralston Purina Co Enzyme modified protein process
US3846560A (en) * 1971-07-22 1974-11-05 Quaker Oats Co Process of making a base for protein beverages
JPS60176549A (ja) * 1984-02-22 1985-09-10 Nisshin Oil Mills Ltd:The たん白分解物の製造法
US4824940A (en) * 1987-05-27 1989-04-25 The United States Of America As Represented By The Secretary Of Agriculture Partially deamidated oilseed proteins and process for the preparation thereof
DE69414159T2 (de) * 1993-02-09 1999-06-02 The Quaker Oats Co., Barrington, Ill. Haferfraktionierungsverfahren und Produkt daraus

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5135452A (en) * 1974-09-20 1976-03-25 Ajinomoto Kk Kayoseitanpaku no seizohoho
JPS52114095A (en) * 1976-01-19 1977-09-24 Novo Industri As Production of polypeptide
JPS55156554A (en) * 1979-05-25 1980-12-05 Nisshin Oil Mills Ltd:The Preparation of soybean protein
JPS6336797A (ja) * 1986-07-31 1988-02-17 Fuji Oil Co Ltd 改質蛋白の製造法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4360464A1 (en) 2022-10-27 2024-05-01 Duynie Holding B.V. Protein composition

Also Published As

Publication number Publication date
NL194258B (nl) 2001-07-02
EP0480104B1 (en) 1995-04-26
DK207890D0 (da) 1990-08-30
JP2814300B2 (ja) 1998-10-22
RU1829905C (ru) 1993-07-23
NL9001882A (nl) 1991-04-02
EP0480104A1 (en) 1992-04-15
ES2074541T3 (es) 1995-09-16
NL194258C (nl) 2001-11-05
DK207890A (da) 1991-03-02

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