JPH0533719B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to an egg white decomposition product suitable as a base material for cosmetics and a raw material for pharmaceuticals, and a method for producing the same. [Prior art] Previously, attempts have been made to use egg white decomposition products as base materials for cosmetics, etc., and in order to obtain this type of egg white decomposition products, the methods described in Japanese Patent Publication No. 50-15851 and No. 57-45560 have been made. As proposed, a method is adopted in which egg white liquid, which has been adjusted to an acidic range in advance, is treated with protease only once. However, according to the above conventional method, the proteolytic enzyme used for protease treatment has the property of randomly cleaving the peptide chains of egg white proteins, so the resulting egg white decomposition product has a low molecular weight.
From high molecular weight peptides exceeding 1500,
The problem was that it contained even low-molecular decomposition products such as amino acids, and the proportion of peptides with a molecular weight of 200 to 400, which have excellent adsorption to the skin and excellent digestibility and absorption, was extremely low. [Problems to be Solved by the Invention] Therefore, there was a problem in that the conventional egg white decomposition product was not suitable as a base material for cosmetics or a raw material for pharmaceuticals. As a result of various studies aimed at obtaining an egg white decomposition product suitable for cosmetic base materials and pharmaceutical raw materials, the inventors of the present invention discovered that egg white liquid should be adjusted to an alkaline range in advance and then treated with protease twice. Based on this knowledge, the present invention was completed based on this knowledge. [Means for Solving the Problems] The present invention relates to an egg white decomposition product and a method for producing the same.
It is characterized in that 200 to 400 peptides account for 60% or more, and the method for producing an egg white decomposition product of the present invention includes obtaining a crude egg white decomposition product by treating an egg white liquid whose pH has been adjusted to an alkaline range with protease, After this decomposition product is treated with protease again, it is heated,
The method is characterized in that solid matter generated by heating is removed to obtain an egg white decomposition product consisting of peptides with a molecular weight of 1300 or less, in which peptides with a molecular weight of 200 to 400 account for 60% or more of the total amount of peptides. Hereinafter, the egg white decomposition product of the present invention and its production method will be explained in detail. To obtain the egg white decomposition product of the present invention, first, an egg white liquid as a raw material is prepared. This egg white liquid is available in raw form, which is obtained by breaking chicken eggs and separating the yolk, as well as
It may be thawed frozen egg white, dried egg white dissolved in water, or egg white liquid from which lysozyme has been removed. Note that if there is a large amount of egg yolk mixed into the egg white liquid, it will be difficult to obtain the desired egg white decomposition product, so it is desirable to use an egg white liquid with a small amount of egg yolk mixed in. Next, an alkaline agent such as caustic soda or caustic potash is added to the egg white liquid to adjust the egg white liquid to an alkaline range. As shown in the test example after PH of egg white liquid, 8.0
When adjusted within the range of ~9.5, an egg white decomposition product containing a high content of peptides with a molecular weight of 200 to 400 can be obtained. It should be noted that if the egg white solution used is already in the predetermined alkaline range, there is no need to adjust the pH. Furthermore, since egg white liquid contains sugar, if it is desired to produce an egg white decomposition product that does not contain sugar, it is advisable to desugarize the egg white liquid before the alkali adjustment step. Next, a proteolytic enzyme is added to the egg white liquid adjusted to an alkaline range, and the mixture is maintained at a constant temperature for a certain period of time to be treated with a protease to obtain a crude egg white decomposition product. The proteolytic enzymes used in this treatment include enzymes extracted from animal and plant tissues, such as papain, fuicin, promelain, and pepsin, as well as enzymes derived from microorganisms, such as "Amano A" and "Amano P" (trade name). manufactured by Amano Pharmaceutical Co., Ltd.), Denazyme AP (trade name; manufactured by Nagase Sangyo Co., Ltd.), Neovitalase NP (trade name; manufactured by Towa Koso Co., Ltd.), or Prolysin 5 (trade name;
(manufactured by Ueda Chemical Industry Co., Ltd.), etc., any type can be used. The amount of protease added depends on the type of enzyme used, but it is 0.1 to 1.0 to the egg white liquid.
% is appropriate. Further, the temperature and time of the protease treatment are suitably in the range of 45 to 55°C for 20 to 50 hours. This first protease treatment breaks down the proteins contained in the egg white liquid, but perhaps because the pH of the egg white liquid is adjusted to an alkaline range, the proteins are broken down into peptides with relatively large molecular weights. Ru. A crude egg white decomposition product is obtained by this protease treatment. Next, a protease is added to the obtained crude egg white decomposition product, and the protease treatment is performed again. The type of protease used, the amount added, and the conditions for protease treatment (temperature and time) may be the same as in the first protease treatment. By this second protease treatment, the relatively large molecular weight peptides contained in the crude egg white decomposition product are decomposed into low molecular weight peptides, as will be shown in later test examples. Finally, heat this protease treatment solution to 90-100℃.
After heat treatment for about 5 to 20 minutes to coagulate proteins that are difficult to decompose by proteolytic enzymes such as lysozyme contained in the liquid and form solids in the liquid, this solid If you remove something from the liquid,
Egg white decomposition product can be obtained. A decanter method or a centrifugation method may be used to remove solids. The egg white decomposition product obtained in this way is a transparent and odorless liquid, but it is easily putrefied if left at room temperature, so it is preferable to freeze it at -15°C or lower for storage. Note that this egg white decomposition product can be dried into a powder form by spray drying or the like, and in this way, there is no risk of spoilage and it is convenient to handle. [Example] 100 kg of egg white liquid was put into a tank, 130 g of yeast was added thereto, and the egg white liquid was kept at 35°C and subjected to a desugar treatment for 4 hours with gentle stirring. While stirring the resulting desugared egg white solution at a speed of 30 r.p.m., 1 kg of a 10% aqueous solution of caustic soda was added little by little to the egg solution to adjust the pH of the egg solution to 9.0. Next, add hydrin to the egg liquid obtained in this way.
After adding 120g and 100g of microorganism-derived enzyme (manufactured by Amano Pharmaceutical Co., Ltd.; trade name "Amano P"), the egg solution was kept at 50°C and subjected to protease treatment for 24 hours with gentle stirring. Further, 120 g of papain (same as above) and 100 g of microbial enzyme (same as above) were added, and enzymatic treatment was carried out for 24 hours in the same manner as above. Next, the egg liquid that has undergone enzyme treatment is placed in a kneader.
After heating at 97°C for 10 minutes, it was cooled to room temperature (20°C), and then the solidified matter produced during this heating treatment was removed using a solid-liquid separator. Finally, add the obtained egg liquid to a pressurized liquid (Toyo Paper No.
After drying the solution using a spray dryer, 9.1 kg of powdered egg white decomposition product was obtained. [Function] Hereinafter, test examples will be shown and the characteristics of the egg white decomposition product according to the present invention will be described. Test Example 1 The following four samples of powdered egg white decomposition products were prepared. (1) Test group (alkaline adjustment, protease treatment twice) What was obtained in the above example (2) Control group 1 (alkaline adjustment, protease treatment once) Protease treatment was stopped after one time, and second treatment (3) Control group 2 (acid adjustment, protease treatment twice) 6 kg of 20% citric acid aqueous solution was added to the desugarized egg white liquid to make the egg liquid. Obtained in the same manner as in the example except that the pH was set to 4.0 (4) Control group 3 (acid adjustment, protease treatment once) Added 6 kg of 20% citric solution to the desugarized egg white liquid to make egg liquid. The pH of the sample was set to 4.0, the protease treatment was stopped after one treatment, and the second treatment was omitted.
Obtained by the same method as in the example. 0.1 g each of these four types of samples were dissolved in 3 ml of clear water, and gel filtration (manufactured by Pharmacia;
The molecular weight distribution was determined from the absorbance of light at OD280nm, and the yield from 100 kg of raw egg white liquid was measured, and the results shown in Table 1 were obtained. .

[Table] The % values in the table indicate the content relative to the total amount of protein decomposition products contained in the sample. Test Example 2 100 kg of egg white liquid was put into a tank, 130 g of yeast was added thereto, and the egg white liquid was maintained at 35°C and desugarized for 4 hours with gentle stirring. Next, this desugarized egg white liquid was divided into five equal parts, and a 10% caustic soda aqueous solution was added to each of the egg liquids to obtain five types of egg liquids with different pH values as shown in Table 2. The five types of egg fluid obtained were subjected to the same treatment as in the example to obtain five types of powdered egg white decomposition products. When this egg white decomposition product was subjected to the same test as Test Example 1, the results shown in Table 2 were obtained.

〔Effect of the invention〕

As described above, according to the present invention, the molecular weight is 200
A novel egg white decomposition product containing a high content of ~400 peptides can be obtained. Further, according to the method for producing an egg white decomposition product of the present invention, an egg white decomposition product in which peptides having a molecular weight of 200 to 400 account for 60% or more of the total amount of peptides can be suitably obtained. Since this egg white decomposition product is transparent in a solution state and has good adsorption properties, it is suitable as a base material for cosmetics. In addition, because it contains a large amount of low-molecular peptides, it has good digestibility and absorption, and can be used as a raw material for pharmaceuticals and foods such as enteral and tube nutrition.

Claims (1)

[Scope of Claims] 1. An egg white decomposition product comprising peptides with a molecular weight of 1300 or less, in which peptides with a molecular weight of 200 to 400 account for 60% or more of the total amount of peptides. 2. A crude egg white decomposition product is obtained by treating an egg white liquid whose pH has been adjusted to an alkaline range in advance with a protease, and after treating this decomposition product again with a protease, this is heat treated to remove solids generated by heating, molecular weight
Consists of peptides with a molecular weight of 1300 or less, and 60% of the total peptide weight is peptides with a molecular weight of 200 to 400.
A method for producing an egg white decomposition product characterized by obtaining an egg white decomposition product that accounts for the above. 3. The method for producing an egg white decomposition product according to claim 2, which uses an egg white liquid whose pH has been adjusted to 8.0 to 9.5 in advance.