JPH04112753A - Hydrolyzed whey protein having decreased allergen content and production thereof - Google Patents
Hydrolyzed whey protein having decreased allergen content and production thereofInfo
- Publication number
- JPH04112753A JPH04112753A JP2230958A JP23095890A JPH04112753A JP H04112753 A JPH04112753 A JP H04112753A JP 2230958 A JP2230958 A JP 2230958A JP 23095890 A JP23095890 A JP 23095890A JP H04112753 A JPH04112753 A JP H04112753A
- Authority
- JP
- Japan
- Prior art keywords
- whey protein
- protein
- heat
- enzyme
- less
- 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
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 38
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 37
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000013566 allergen Substances 0.000 title description 5
- 230000003247 decreasing effect Effects 0.000 title description 3
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 6
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 5
- 239000003531 protein hydrolysate Substances 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 11
- 230000000774 hypoallergenic effect Effects 0.000 claims description 10
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 7
- 102000008192 Lactoglobulins Human genes 0.000 claims description 5
- 108010060630 Lactoglobulins Proteins 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 abstract description 10
- 235000018102 proteins Nutrition 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 102000035195 Peptidases Human genes 0.000 abstract description 6
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 230000036425 denaturation Effects 0.000 abstract 3
- 238000004925 denaturation Methods 0.000 abstract 3
- 235000019833 protease Nutrition 0.000 abstract 3
- 229940088598 enzyme Drugs 0.000 description 13
- 239000000243 solution Substances 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 10
- 238000000034 method Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 102000004157 Hydrolases Human genes 0.000 description 7
- 108090000604 Hydrolases Proteins 0.000 description 7
- 239000004365 Protease Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 230000003301 hydrolyzing effect Effects 0.000 description 4
- 235000019419 proteases Nutrition 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
- 238000001816 cooling 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
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-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
- 230000007815 allergy Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000007515 enzymatic degradation 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
- 235000019640 taste Nutrition 0.000 description 2
- 239000001096 (4-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol hydrochloride Substances 0.000 description 1
- 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 1
- 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
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 108010019160 Pancreatin Proteins 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
- 230000004913 activation Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000002009 allergenic effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- -1 aromatic amino acids Chemical class 0.000 description 1
- 210000003323 beak Anatomy 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
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 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
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108010043535 protease S Proteins 0.000 description 1
- 229960001811 quinine hydrochloride 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
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 229960001322 trypsin Drugs 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
Description
【発明の詳細な説明】
産業上皇租且公団
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。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a hypoallergenic whey protein hydrolyzate and a method for producing the same.
従来夏肢釜
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。Food allergy is an abnormal reaction caused by various substances contained in food, and in a broad sense can be called a rejection reaction of a living body to food.
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, various substances in milk and dairy products have been thought to be involved in allergies. In particular, whey protein in cow's milk, unlike protein in breast milk, is thought to be an allergen, and it is known that whey protein is hydrolyzed with enzymes 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ｐＨ
６〜８．８０〜１００℃で３〜１０分間熱処理し、４０
〜６０″Ｃ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 Japanese Patent Application Laid-Open No. 2'-2319, milk proteins such as whey proteins are hydrolyzed with enzymes, and this is adjusted to pH
6-8. Heat treated at 80-100℃ for 3-10 minutes, 40
A method for producing an animal milk protein hydrolyzate substantially free of allergens, which comprises cooling to ~60"C, further hydrolyzing with a protein hydrolase, and further heating to inactivate the enzyme, is also particularly provided. Kaihei 2-138991
The publication states that casein, whey protein, etc. are processed with a protein hydrolase until the molecular weight of the peptide is 1000 or less and no longer exhibits antigenicity, and at least 90% of the aromatic amino acids contained in the raw protein are converted to free amino acids. A method for producing low molecular weight peptides is described, which consists of hydrolyzing the peptide until the peptide is dissolved and recovering the peptide moiety by gel filtration.
■ ＜”しよ゛と る量
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。However, according to these methods, for example, in the production of hypoallergenic whey protein hydrolyzate, the enzyme is deactivated by heating after enzyme treatment, and then further enzyme treatment is performed. It is difficult to enzymatically treat the whey protein precipitates and aggregates that are formed after activation, and therefore it does not lead to a decrease in antigenicity or an improvement in yield.
(at 90℃ for more than 10 minutes), the yield will decrease.■ If whey protein is reduced to a lower molecular weight to reduce antigenicity, the taste will be poor and the taste will be bad. ■If whey protein hydrolyzate is heat-treated However, even if membrane treatment or chromatography treatment is performed, there are problems such as poor workability, failure to obtain sufficient antigenicity and yield, and increased cost.
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ｐｌ（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 conducted various studies on methods for removing allergens from whey protein, and found that by heating whey protein to a specific range of temperature and PL, and applying a heat-resistant proteolytic enzyme to the whey protein while thermally denaturing the whey protein. The present inventors have discovered that a whey protein hydrolyzate with low allergenicity can be obtained in good yield without producing bitter taste, and have completed the present invention.
”° るための
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。In other words, the present invention provides a hypoallergenic protein having the following component composition, which can be obtained by enzymatically decomposing whey protein by adding a heat-stable protein hydrolase under specific conditions and heat-denaturing it. Regarding whey protein hydrolyzate.
■分子量分布は１０．０００以下でメインビーク１ 、
０００〜ｓ、ｏｏ。■Molecular weight distribution is 10.000 or less with main beak 1,
000~s,oo.
■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。■APL (average peptide chain length) is 3 to 8 ■Free amino acid content is less than 20% ■Antigenicity is 1/10 of that of β-lactoglobulin,
The above hypoallergenic whey protein hydrolyzate 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。Whey protein was adjusted to pH 6-10.60-80°C, heat-resistant protein hydrolase was added to it, enzymatically decomposed while heat denaturing, and the resulting product was heated to inactivate the enzyme to make it hypoallergenic. This invention relates to a method for producing 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, whey protein is enzymatically degraded using a protein hydrolase at pH 6 to 10.20 to 55°C, and then immediately enzymatically degraded under the above conditions without cooling. Then, the yield can be further increased.
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濃縮物、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)
refers to whey, concentrate, powder, or purified protein from cow's milk, buffalo, goat, etc., and is used in the form of an aqueous solution when performing an enzyme reaction.
この溶液をｐＨ６〜１０に調整するが、通常ＷＰＣはこ
の範囲のｐｌ＋になっているので格別ｐ）Ｉ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６０〜８０℃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。The pH of this solution is adjusted to 6 to 10, but since WPC usually has a pl+ within this range, there is no need to particularly adjust p)I, but if necessary, use an acid such as hydrochloric acid, citric acid, or lactic acid. pH 6 to 8 using a solution or an alkaline solution such as caustic soda, calcium hydroxide, and sodium phosphate.
shall be. Heating is carried out at 60 to 80°C, but from the viewpoint of yield it is preferable to add a heat-resistant protein hydrolase before heating and perform enzymatic decomposition rather than adding it at this temperature.
耐熱性のタンパク加水分解酵素としては、−船釣な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 proteolytic enzyme, - boat fishing Pr
The optimum temperature for otease (protease) is below 60°C, but for heat-stable protein hydrolases it is above 70°C. It can be used without any particular restrictions as long as it is available. Papain, protease S (
Examples include Proleather (trade name), Samoase (trade name), Alcalase (trade name), and Protin A (trade name). It is desirable that these have a residual activity of about 10% or more when heated at 80° C. for 30 minutes. Moreover, it is more effective to use multiple enzymes in combination than to use them alone. The reaction is preferably carried out 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。Finally, the reaction solution is heated to inactivate the enzyme.
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。The enzyme can be inactivated by heating the reaction solution at 90° C. or higher for 10 minutes or more.
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。The reaction solution is then centrifuged to collect the supernatant, which is then dried to form a powder product. Note that the precipitate produced during centrifugation has a lower degree of hypoallergenicity than the supernatant, so it is preferable to remove this precipitate, but of course the reaction solution may be dried and used as is.
本発明で上記温度、ｐａ１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 above temperature and pa1 hour conditions are important,
By enzymatically decomposing whey protein while thermally denaturing it under these conditions, it is possible to obtain a whey protein hydrolyzate without residual allergens, reduced yield, or bitter taste. Of course, some changes to these conditions are allowed as long as the purpose 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 hypoallergenic 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 enzymatically decomposed in advance at pH 6 to 10.20 to 55°C using a proteolytic enzyme, and then
The treatment step may be performed immediately after raising the temperature to ~80°C. The reaction is preferably carried out 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６０〜８
０℃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。With such pre-treatment, 60-80% without cooling
The yield can be further increased by raising the temperature to 0° C. and immediately performing the treatment steps described above.
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。As the protease in this pretreatment, the heat-stable protease described above may be used, or a protease such as trypsin, chymotrypsin, or pancreatin may 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 to these conditions are allowed as long as the purpose 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Ｉ／１０，０００以
下、ＷＰＣに比べて１／１．０００以下となることが確
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
Antigenicity measured using the Inhibition ELISA method [Journal of the Japanese Society of Pediatric Allergy, 1, 36 (1987)] is less than I/10,000 compared to β-lactoglobulin, and less than 1/1.000 compared to WPC. was confirmed, and the yield was over 80% compared to the raw material WPC.
It is desirable that the bitterness is also 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
２点以下であれば１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。Method for evaluating bitterness Addition of quinine hydrochloride, which is a bitter substance, to a 10% WPC solution If the score is 2 or less, it can be used as one food material Next, the present invention will be specifically explained with reference to Examples.
（実施例１）
ＷＰＣＩＯ％水溶液１１に、パパイン５０Ｕ／ｇ −Ｗ
Ｐ Ｃ及びプロレザー（天野製薬■製） （Ｐｒｏ
ｌｅａｔｈｅｒ ）１５０Ｕ／ｇ−ＷＰＣを加え、ｐＨ
８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) Papain 50U/g -W in WPCIO% aqueous solution 11
PC and Pro Leather (manufactured by Amano Pharmaceutical) (Pro
leather) 150U/g-WPC was added, and the pH
8, and enzymatic decomposition was performed while denaturing whey protein at 75°C for 6 hours. The reaction solution was heated to 90°C for 10
The enzyme was inactivated by heating for more than 1 minute, and the supernatant was collected by centrifugation 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。Decreased antigenicity to β-lactoglobulin was measured by Inhibition ELISA method.
1/10.000, the yield (the ratio of the dry weight of the supernatant to the dry weight of the charged amount after centrifuging the enzyme reaction solution)
%), hereinafter the same) was 80.3%, and the bitterness level was 2.
（実施例２）
ＷＰＣＩＯ％水溶液１１に、パパイン５０Ｕ／ｇ −Ｗ
Ｐ Ｃ及びプロレザー（天野製薬■製） （Ｐｒｏｌ
ｅａｔｈｅｒ）１５０Ｕ／ｇ −Ｗ Ｐ Ｃを加え、ｐ
Ｈ８，５０℃で３時間酵素分解を行った。これを７５℃
に昇温さ廿、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) Papain 50U/g -W in WPCIO% aqueous solution 11
PC and Pro Leather (manufactured by Amano Pharmaceutical) (Prol
ether) 150U/g-WPC was added, p
Enzymatic degradation was performed at H8, 50°C for 3 hours. This is 75℃
After raising the temperature to 90℃, it was maintained at this temperature for 3 hours to denature the protein and enzymatically decompose the protein.
The enzyme was inactivated by heating for more than a minute. This 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。Decreased antigenicity to β-lactoglobulin was measured by Inhibition ELISA method.
At 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 while changing temperature and other conditions, and the resulting product was compared with a product according to an example of the present invention. The results are shown in Table 1.
１１１Ｂ九果
本発明の方法によると、ＷＰＣをｐＨ６〜１０．６０〜
８０″Ｃ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。According to the method of the present invention, WPC has a pH of 6 to 10.60.
A heat-resistant protein hydrolyzing enzyme is added at 80"C to hydrolyze the protein while heating and denaturing the protein, so the yield of whey protein is not compromised, and the hydrolysis suppresses the generation of bitterness, making it less allergenic. be able to.
本発明では、予め、ＷＰＣをｐＨ６〜１０．２０〜５５
゛Ｃ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 adjusted to pH 6 to 10.20 to 55 in advance.
The yield can be further improved by enzymatically decomposing the product with C.
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。The resulting hydrolyzate is suitable as a raw material for hypoallergenic foods.
Claims (1)
お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。 （２）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。 （３）請求項（１）または（２）で製造し得る、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 （１）分子量分布は１０，０００以下でメインピーク１
，０００〜５，０００ （２）ＡＰＬ（平均ペプチド鎖長）は３〜８（３）遊離
アミノ酸含量２０％以下 （４）抗原性は、β−ラクトグロブリンの抗原性の１／
１０，０００以下[Scope of Claims] (1) Enzymatic decomposition of whey protein while thermally denaturing it using a heat-resistant protein hydrolase at pH 6 to 10 and 60 to 80°C, and heating it to inactivate the enzyme. A method for producing a hypoallergenic whey protein hydrolyzate, characterized by: (2) Enzymatically decompose whey protein using a protein hydrolase at pH 6-10 and 20-55°C, raise the temperature to 60-80°C, and
A hypoallergenic whey protein hydrolyzate characterized by enzymatically decomposing undecomposed whey protein while thermally denaturing it using a heat-stable protein hydrolase at °C, and then heating it to inactivate the enzyme. Manufacturing method. (3) Hypoallergenic whey protein hydrolyzate having the following component composition that can be produced according to claim (1) or (2) (1) Molecular weight distribution is 10,000 or less with main peak 1
,000 to 5,000 (2) APL (average peptide chain length) is 3 to 8 (3) Free amino acid content is 20% or less (4) Antigenicity is 1/1 of that of β-lactoglobulin.
10,000 or less
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| 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 true JPH04112753A (en) | 1992-04-14 |
| JP2626700B2 JP2626700B2 (en) | 1997-07-02 |
Family
ID=16915990
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| 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) |
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| JPH06153792A (en) * | 1992-11-20 | 1994-06-03 | Morinaga Milk Ind Co Ltd | Produciton of hydrolyzate of milk serum protein not causing precipitate |
| WO1994012053A1 (en) | 1992-11-30 | 1994-06-09 | Morinaga Milk Industry Co., Ltd. | Low-phosphorus whey protein, process for producing the same, hydrolyzate of purified low-phosphorus whey protein, and process for producing the same |
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