JPS60251859A - Production of egg white hydrolyzate - Google Patents

Abstract

PURPOSE:To produce an egg white hydrolyzate without bitternes, by reacting an acidic proteolytic enzyme with an egg white of pH adjusted with an acid added thereto, neutralizing the resultant hydrolyzate, and reacting a neutral and/or alkaline proteolytic enzyme with the resultant hydrolyzate. CONSTITUTION:An acid, e.g. citric acid, is added to an egg white, e.g. raw egg white, frozen egg white or powder egg white, to adjust the pH to 1.5-5.0, and 0.1-10wt%, based on dried egg white, acidic proteolytic enzyme is then added and reacted therewith at 20-40 deg.C for 1-12hr to give a reaction product. An alkali, e.g. NaOH, is then added to the resultant reaction product to adjust the pH to 5-11, and 0.1-20wt%, based on dried egg white, neutral and/or alkaline proteolytic enzyme or both are added and reacted at 45-60 deg.C for 1-24hr. The reaction product is then heated at >=80 deg.C to inactivate the enzyme and coagulate the unhydrolyzed protein under heating. The heated reaction product is then cooled to remove the coagulated material.

Description

[Detailed description of the invention] Ru.

Egg white decomposition products are well known to be useful as materials for cosmetics and foods, and methods for using them are well known.

Among the above methods, the method using neutral or alkaline proteolytic enzymes involves the presence of ovoinhibitors and ovomucoids that inhibit the action of these enzymes in egg whites, so these enzymes are directly applied to raw egg whites to decompose them. difficult,
Furthermore, when egg white is heat-treated to allow these enzymes to act in order to eliminate this inhibitory effect, the egg white forms a strong gel upon heating, which has the disadvantage of being difficult to decompose.

On the other hand, the method using acidic proteolytic enzymes is advantageous because it can directly degrade raw egg whites in which proteins are dissolved or dispersed in water without being affected by the enzyme action inhibitors in egg whites. However, there are disadvantages such as the reaction rate is slow and undegraded proteins tend to remain, it is difficult to reduce the molecular weight of peptides produced by protein degradation, and bitter peptides are produced, giving the decomposed product a bitter taste. This method is also not completely satisfactory.

The present inventors have made extensive studies to solve the above-mentioned drawbacks regarding the method for producing a fully digested egg white product. As a result, the present inventors have found that by allowing an acidic proteolytic enzyme derived from a microorganism to act on raw egg white under acidic conditions, the raw egg white can be dissolved. It was discovered that ovoinhibitor, ovomucoid, etc. are decomposed, and the proteins in raw egg white can be broken down by neutral or alkaline proteolytic enzymes. Based on this knowledge, we first applied acidic proteolytic enzymes to raw egg whites. The present invention has been completed by discovering a new means for efficiently producing egg white replacement + decomposition product by allowing neutral and/or alkaline proteolytic enzymes to act.

That is, in the present invention, an acidic proteolytic enzyme is applied to the egg white to bring the pH to less than j, and then this is neutralized to a pH of 5 or higher, and then a neutral and/or alkaline proteolytic enzyme is applied to the egg white. This is a method for producing an egg white decomposition product characterized by and.

The present invention will be explained in detail below.

The egg whites used in the present invention include raw egg whites, which have a high undenatured protein content and whose proteins are easily dissolved or dispersed in water, frozen egg whites, powdered egg whites, and egg whites from which mucin, lysozyme, etc. have been removed. You can also use it.

Egg white may be used as it is or diluted with water, but the pH is adjusted to below j by adding acid.

The acid used here may be either an organic acid such as acetic acid or citric acid, or an inorganic acid such as hydrochloric acid or phosphoric acid, and the pH will vary depending on the type of acidic proteolytic enzyme used. The pH may be adjusted to within the range of less than -4.0, which is the optimum range for the action of the enzyme used.

In the present invention, an acidic proteolytic enzyme whose optimal pH is acidic is allowed to act on the thus prepared egg white matrix.

Examples of acidic proteolytic enzymes used in the present invention include those derived from microorganisms, such as morsin (Seishin Pharmaceutical), neurase (Ohno Pharmaceutical), denabcin (Nagase Seikagaku Kogyo), sunprose (Hankyu Kyoei Bussan), protin (Daiwa Kasei), Labitase (Soken Yakuhin), Vanprozin (Yakult Pharmaceutical), etc. are suitable, and each one is selected as appropriate because it has action characteristics that will yield the desired quality from the viewpoint of the intended use of the egg white decomposition product. and use it.

In other words, when the egg white decomposition product is used in cosmetics etc. for the purpose of moisturizing and buffering properties, the presence of excessive amino acids in the egg white decomposition product is undesirable, so in order to obtain such an egg white decomposition product, It is preferable to use an acidic proteolytic enzyme with weak acidic carboxypeptidase action, and when the egg white decomposition product is used as a seasoning for the purpose of improving its taste, the amino acid content of the egg white decomposition product is is high,
It is necessary to have no bitter taste, and in such cases it is appropriate to use an acidic proteolytic enzyme with strong acidic carboxypeptidase activity.

The amount of these enzymes used, reaction temperature, and reaction time vary depending on the type and potency of the enzyme used, but the amount of enzyme used is 0.00% per egg white dry matter. /~IO weight ratio, reaction temperature is 20-≠θ℃, and reaction time is 7-7
The preferred range is 2 hours, but especially if the reaction temperature is ≠j℃ or higher, the egg white will gel and the reaction will be difficult to proceed, so such conditions must be avoided, and the amount of enzyme used should be The method of the present invention can be made more efficient by selecting the minimum necessary conditions and reaction time that are sufficient to eliminate the inhibitory effect on neutral or alkaline proteases described below. can do.

The reaction product obtained in this way is then neutralized to a pI (or higher) and then treated with a neutral and/or alkaline proteolytic enzyme having an optimal pH for action in the neutral or alkaline range. .

In this case, the alkali used for neutralization may be an inorganic alkali such as sodium hydroxide, sodium carbonate, potassium hydroxide, calcium carbonate, etc.
Although it varies depending on the type of neutral or alkaline proteolytic enzyme used, it is adjusted to a pH within the range of j~//, preferably t~, which is the optimum range for the action of the enzyme used.

The neutral or alkaline proteolytic enzyme used in the present invention may be of any origin, including animals, plants, and microorganisms, but those of microbial origin are suitable, such as Takadiastase (Sankyo Pharmaceutical Co., Ltd.) and Prozyme (Ohno Pharmaceutical Co., Ltd.). Pharmaceutical), Proteam (Kyowa Hakko), Pronase (
Examples include prolysin, proteoliquidase (Ueda Chemical), biobrase (Nagase Seikagaku), and huntingidase (Yakult Pharmaceutical).

As in the case of the acidic proteolytic enzymes mentioned above, these enzymes should be appropriately selected and used so as to have action characteristics that will yield a quality product that is preferable from the viewpoint of the intended use of the egg white decomposition product. For the above-mentioned reasons, it is desirable to select a product with weak leucine aminopeptidase activity when the objective is to obtain an egg white decomposition product for use in cosmetics, etc., or conversely, when the objective is to obtain an egg white decomposition product for use in seasonings, etc. It is desirable to select and use one with a strong leucine aminopeptidase action.

The amount of these enzymes used, the reaction temperature, and the reaction time vary depending on the type and strength of the enzyme used, as in the case of the acidic proteolytic enzyme, but the amount of enzyme used is 1) 0.5% per dry egg white. 7 to 20% by weight, reaction temperature ≠ evening ~
tO ℃, the reaction time is / ~ 2≠ hours is preferably within the range, and in particular, the reaction temperature in this case is different from the case where the acidic proteolytic enzyme is used as described above, so that there is no preservative effect and gelation does not occur. Temperatures within the above ranges are suitable.

The reaction product obtained in this way is then heated to ♂0℃ or higher in a conventional manner to inactivate the enzyme, and at the same time thermally coagulate the proteins in the undecomposed egg white, and after cooling, this is heated. A clear solution of the egg white decomposition product can be obtained by removing it by centrifugation or filtration using a filter aid such as diatomaceous earth.

At this time, by purifying the clarified liquid of the decomposed egg white product using an adsorbent such as activated carbon, it is possible to obtain a clear liquid of the deodorized and decolorized egg white decomposed product of higher quality. The clarified liquid may be used as it is or in a concentrated liquid state, but if necessary, it can also be used in the form of powder or granules by spray drying or freeze drying.

Next, the effects of the present invention will be explained with reference to Examples.

Example 1 Frozen egg white (for confectionery, manufactured by Kewpie Egg Co., Ltd.) was thawed in a refrigerator for 7 nights, and its 10θt was placed in a 300 trtl beaker, and 2 tug of 6N-hydrochloric acid was added thereto to adjust the pH.
Adjusted to 3.0.

Sunprose F (manufactured by Seigo Kyoei Bussan Co., Ltd.) θ,/2, which is an acidic proteolytic enzyme preparation of microbial origin, was added to the egg white matrix and dissolved, and allowed to act at 30° C. for 5 hours using a constant temperature bath.

Next, 2 d of JN-sodium hydroxide was added to this reaction solution to adjust the pH to t, and pronase (manufactured by Kaken Kagaku Co., Ltd.), a neutral proteolytic enzyme preparation of microbial origin, was added and dissolved. Further, using a constant temperature bath, the reaction was carried out for s, t°C, and is times.

The reaction solution thus obtained was heated at 100° C. for 10 minutes, and the heated coagulum produced was filtered through a filter paper to obtain a clear solution of the egg white decomposition product. The formol nitrogen in the above-mentioned clarified liquid was measured using the Kehlmer method described in the standard soy sauce analysis method and the dissolution rate was calculated from that value. The decomposition rate was calculated and the results shown in Table 1 were obtained.

In addition, in the above example of egg white treatment, instead of allowing pronase to act on the egg white substrate that had been made to act with Sunprose F, Sunprose F O,/r was additionally added thereto and allowed to act at 30°C for 73 hours. was treated in the same manner as the control l), and in the same example of the treatment of egg white, pronase θ, 21
The same results as shown in Table 1 were obtained by the same treatment (control ■) except that i' was added and the mixture was allowed to react for 20 hours.

Table 1 * 7X10O<%) ※※ 100 (chi) A: Total nitrogen of the reaction solution before heating (%) B: Total nitrogen of the egg white decomposition product clarified liquid (%) C: Egg white decomposition product clarified liquid Formol nitrogen (thi) Example 2 The same procedure as in Example 1 was used except that Prozyme (manufactured by Ohno Pharmaceutical Co., Ltd.) was used instead of pronase as the acidic proteolytic enzyme in Example 1, and the results are shown in Table 2. The results were obtained.

Table 2 That is, Example 1 aims to obtain an egg white decomposition product with a low decomposition rate for use in cosmetics, etc., and uses an acidic proteolytic enzyme with a weak acidic carboxypeptidase action and a neutral proteolytic enzyme with a weak leucine aminopeptidase action. Example 2 is an example in which an acidic proteolytic enzyme with a strong acidic carboxypeptidase action and an alkaline proteolytic enzyme with a strong leucine aminopeptidase action were used for the purpose of obtaining an egg white decomposition product with a high decomposition rate for use in seasonings, etc. This is an example using an enzyme, but the first example shows these results.
From the results in Tables and Table 2, it can be seen that in the case of the present invention, in which egg whites were first treated with acidic proteolytic enzymes and then neutral or alkaline proteolytic enzymes, control I, in which only acidic proteolytic enzymes were treated with egg whites. In Example 1, the dissolution rate was
Furthermore, in Example 2, both the dissolution rate and the decomposition rate showed high values, indicating extremely high efficiency.

Patent applicant: Kikkoman Corporation

Claims (1)

[Claims] (1) Add acid to egg white to bring it below pHj, then let acidic proteolytic enzymes act on it, and then neutralize it to reduce the pH.
1. A method for producing an egg white decomposition product, which comprises treating the egg white with a neutral and/or alkaline protease.