KR101282347B1 - Process for improving water holding capacity and gel forming ability of rice bran-derived protein, and the rice bran-derived protein composition - Google Patents
Process for improving water holding capacity and gel forming ability of rice bran-derived protein, and the rice bran-derived protein composition Download PDFInfo
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- KR101282347B1 KR101282347B1 KR1020110092799A KR20110092799A KR101282347B1 KR 101282347 B1 KR101282347 B1 KR 101282347B1 KR 1020110092799 A KR1020110092799 A KR 1020110092799A KR 20110092799 A KR20110092799 A KR 20110092799A KR 101282347 B1 KR101282347 B1 KR 101282347B1
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 142
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 142
- 241000209094 Oryza Species 0.000 title claims abstract description 134
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 134
- 235000009566 rice Nutrition 0.000 title claims abstract description 134
- 238000000034 method Methods 0.000 title claims abstract description 34
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- 230000015572 biosynthetic process Effects 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 229920000591 gum Polymers 0.000 claims description 31
- 230000006240 deamidation Effects 0.000 claims description 13
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- 238000004519 manufacturing process Methods 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 235000010491 tara gum Nutrition 0.000 claims description 4
- 239000000213 tara gum Substances 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 108060008539 Transglutaminase Proteins 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 238000000354 decomposition reaction Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 102000003601 transglutaminase Human genes 0.000 claims description 3
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 239000000306 component Substances 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 123
- 230000000052 comparative effect Effects 0.000 description 20
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- 229920002472 Starch Polymers 0.000 description 9
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- 239000008107 starch Substances 0.000 description 9
- 108010073771 Soybean Proteins Proteins 0.000 description 7
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- 238000006243 chemical reaction Methods 0.000 description 6
- 229940001941 soy protein Drugs 0.000 description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
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- 239000000843 powder Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 208000007212 Foot-and-Mouth Disease Diseases 0.000 description 2
- 241000710198 Foot-and-mouth disease virus Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
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- 239000011780 sodium chloride Substances 0.000 description 2
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- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 235000019681 Low Energy Density Foods Nutrition 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000002154 agricultural waste Substances 0.000 description 1
- 230000036626 alertness Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 238000007112 amidation reaction Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 206010064097 avian influenza Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- -1 oryzanol Chemical compound 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23V2300/00—Processes
- A23V2300/06—Deamidation, e.g. deamidation of protein
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
본원 발명은 쌀 단백질 또는 미강 단백질을 탈아미드화하고, 이에 검 성분을 혼합하여 보수력 및 겔 형성 능력을 향상시키는 방법에 관한 것이다.
또한 본원 발명은, 상기 보수력 및 겔 형성 능력이 향상된 쌀 단백질 또는 미강 단백질을 함유하는 단백질 조성물에 관한 것이다.The present invention relates to a method of deamidating a rice protein or rice bran protein, and mixing the gum component thereto to improve water holding capacity and gel formation ability.
The present invention also relates to a protein composition containing rice protein or rice bran protein with improved water retention and gel formation ability.
Description
본원 발명은 쌀 단백질 또는 미강 단백질의 보수력 및 겔 형성 능력을 향상시키는 방법에 관한 것이다. 보다 구체적으로는, 쌀 단백질 또는 미강 단백질을 탈아미드화하고, 이에 검 성분(Gum) 성분을 혼합하여 보수력 및 겔 형성 능력을 향상시키는 방법에 관한 것이다.
The present invention relates to a method for improving the water retention and gel forming ability of rice protein or rice bran protein. More specifically, the present invention relates to a method of deamidating a rice protein or rice bran protein and mixing the gum component (Gum) component to improve water holding capacity and gel formation ability.
단백질은 우리 몸을 이루는 필수 구성 성분의 하나로, 적시에 적절한 량이 체내에 공급되어야 하는 필수 영양 성분에 해당한다. 이러한 단백질의 공급원으로써 주로 동물성 단백질 소재가 중심이 되어 많이 이용되어 왔으나, 최근 전세계적으로 광우병, 구제역, 조류 독감 등의 문제가 심심치 않게 보도됨에 따라 동물성 단백질 소재에 대한 경계심이 증가하였고, 이와 더불어 웰빙 열풍의 확산으로 건강에 대한 소비자들의 관심이 증가하고 있는 추세이어서, 이에 따라 식물성 단백질 소재에 대한 개발의 필요성이 높아지고 있는 실정이다.
Protein is one of the essential constituents of our body, which corresponds to the essential nutrients that must be supplied to the body at the right amount in a timely manner. Animal protein has been mainly used as a source of these proteins, but recently, as the problems of mad cow disease, foot-and-mouth disease, bird flu, etc. have been reported severely around the world, the alertness of animal protein material has increased, and well-being Consumers' interest in health is increasing due to the spread of hot air, and thus, the need for development of vegetable protein materials is increasing.
기존에 육류 대체물 또는 육류 증량제로 널리 사용되고 있는 식물성 단백질 소재로는 대두 분리체, 대두 농축액 등과 같은 대두 단백질이 대표적이라 할 수 있다. 이러한 대두 단백질은 육류 제품의 다양한 형태에 사용될 수 있다. 예를 들면, 대두 단백질 원료를, 갈은 고기와 혼합하여 햄버거 등에 사용되는 고기 패티(patty)를 만들거나, 소시지 또는 그와 유사한 육류 가공 제품 등을 만드는 데에 사용할 수 있다.Conventional vegetable protein materials widely used as meat substitutes or meat extenders are soybean proteins such as soybean isolate and soybean concentrate. Such soy protein can be used in various forms of meat products. For example, soy protein raw materials can be mixed with ground meat to make meat patties for use in hamburgers or the like, or to make sausages or similar meat processed products.
그러나, 일반적으로 사용되고 있는 대두 단백질에 대해서는 GMO 문제, 알러지 문제 등이 끊임없이 논란이 되고 있어, 대두 단백질을 사용하여 만든 육류 가공품에 대해 거부감을 나타내는 소비자가 늘고 있는 추세이다.
However, GMO problems and allergic problems are constantly being debated about soy protein, which is generally used, and a growing number of consumers are showing an objection to meat products made from soy protein.
이러한 대두 단백질을 대체할 만한 식물성 단백질 소재로써, 쌀 단백질, 미강 단백질이 주목을 받고 있다.As a vegetable protein material that can replace such a soy protein, rice protein and rice bran protein are attracting attention.
쌀은 양적으로는 전세계 5대 곡물로 그 공급량이 풍부하고, 치명적인 알러지 반응이 거의 없는 것으로 알려져 있으며, 단백질 조성이 우수하여 양질의 단백질 공급원으로 각광 받고 있다.Rice is quantitatively the world's five largest grains, with abundant supply, known to have little fatal allergic reactions, and is known for its high protein composition.
미강에 관한 최근 연구들에서는 혈중 콜레스테롤 저하 효과, 항산화 효과, 혈압 상승 억제 효과가 우수한 것으로 보고되었으며(Nicolsi et al., 1993; Capro et al., 1997), 특히 항산화력 등 생리 활성이 우수한 토코페롤(tocopherol), 피틱산(phytic acid), 석탄산(phenolic acid), 오리자놀(oryzanol), 페룰린산(ferulic acid)등을 함유하고 있다는 연구 결과가 보고되기도 하였다(Andreason et al., 1999; Kikuzaki et al., 2002).Recent studies on rice bran have been shown to be effective in lowering blood cholesterol, antioxidants, and inhibiting blood pressure elevation (Nicolsi et al., 1993; Capro et al., 1997). It has been reported that it contains tocopherol, phytic acid, phenolic acid, oryzanol, and ferulic acid (Andreason et al., 1999; Kikuzaki et al. , 2002).
더욱이, 미강의 식물성 단백질은 동물성 단백질과 비교하여 가용성 섬유소나 마그네슘 이온 등 다른 주요 영양소들을 제공하며, 콜레스테롤이 거의 없고 포화지방산 함유율이 낮으며 식이섬유소를 많이 함유하고 있어, 에너지 밀도가 낮은 웰빙 식품으로 적당하다. 또한, 미강에는 단백질이 약 16 내지 18%로, 일반 백미나 현미보다 약 3배 이상 많은 양의 단백질을 함유하고 있는 것으로 알려져 있다.
Moreover, plant protein from rice bran provides other key nutrients, such as soluble fiber and magnesium ions, compared to animal protein, and has low cholesterol, low saturated fatty acid content and high dietary fiber, making it a low energy density food. It is suitable. It is also known that rice bran contains about 16 to 18% of protein, which contains about 3 times more protein than ordinary white rice or brown rice.
위와 같은 특성들이 알려지면서, 쌀 또는 미강에서 유래된 단백질을 육류 가공품 등에 활용하려는 시도가 있어 왔으나, 쌀 단백질 및 미강 단백질은 보수력, 겔 형성 능력이 현저히 떨어져 육류 가공품에 적용하기에 어려움이 있었다. 이러한 문제점에 의해, 훌륭한 단백질 소재 공급원이 될 수 있음에도 불구하고, 도정 공정상 생산된 미강의 70%는 사료나 비료 등으로 이용되거나 그렇지 않으면 농산 폐기물로 처리되고 있고, 나머지 30% 정도만이 미강유를 제조하는 데에 사용되고 있는 실정이다.
As the above characteristics are known, attempts have been made to utilize proteins derived from rice or rice bran in meat products, but rice proteins and rice bran proteins have difficulty in applying to meat products due to their poor water retention and gel forming ability. Due to these problems, despite being a good source of protein material, 70% of the rice bran produced in the milling process is used as feed or fertilizer or otherwise processed as agricultural waste, and only 30% of rice bran is produced. It is being used to do.
따라서, 쌀 단백질, 미강 단백질을 육류 가공품에 사용하는 등, 다양한 용도의 식품 소재로 활용할 수 있도록 보수력 및 겔 형성 능력을 향상시키는 방법이 절실하게 요구되고 있다.
Therefore, there is an urgent need for a method of improving water holding capacity and gel formation ability so that rice protein and rice bran protein can be used in meat products such as meat products.
본원 발명은 쌀 단백질 또는 미강 단백질이 보수력 및 겔 형성 능력이 현저히 떨어져 식물성 단백질 소재로써 활용되기 어려운 문제를 해결하고자, 쌀 단백질 또는 미강 단백질을 탈아미드화하고, 이에 검 성분을 혼합하여 보수력 및 겔 형성 능력을 향상시키는 방법을 제공하는 것을 목적으로 한다.The present invention, in order to solve the problem that the rice protein or rice bran protein is difficult to be utilized as a vegetable protein material due to the remarkably poor water retention and gel formation ability, deamidated rice protein or rice bran protein and mixing the gum components with water retention and gel formation It aims to provide a way to improve abilities.
또한 본원 발명은, 상기 보수력 및 겔 형성 능력이 향상된 쌀 단백질 또는 미강 단백질을 함유하는 단백질 조성물을 제공하는 것을 목적으로 한다.
It is another object of the present invention to provide a protein composition containing rice protein or rice bran protein with improved water holding capacity and gel forming ability.
본원 발명은 쌀 단백질 또는 미강 단백질을 탈아미드화 하는 단계; 및The present invention comprises the steps of deamidating rice protein or rice bran protein; And
상기 탈아미드화된 쌀 단백질 또는 미강 단백질에 검 성분을 첨가하여 혼합하는 단계를 포함하는 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질의 보수력 및 겔 형성 능력을 향상시키는 방법을 제공한다.
It provides a method of improving the water retention and gel formation ability of the rice protein or rice bran protein, characterized in that it comprises the step of adding a gum component to the deamidated rice protein or rice bran protein.
본원 발명의 또 다른 일 양태에 따르면, 상기 탈아미드화 단계는, 가열을 이용한 물리적 처리 방법; 산 또는 알칼리 분해 반응을 이용한 화학적 처리 방법; 및 프로테아제(protease), 트랜스글루타미나제(transglutaminase), 펩티도글루타미나제(peptidoglutaminase)를 이용한 효소적 처리 방법으로 이루어진 군으로부터 선택된 1 이상의 방법으로 수행하는 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질의 보수력 및 겔 형성 능력을 향상시키는 방법을 제공한다.
According to another aspect of the present invention, the deamidation step, the physical treatment method using heating; Chemical treatment methods using acid or alkali decomposition reactions; And an enzymatic treatment method using a protease, a transglutaminase, and a peptidoglutaminase, rice protein or rice bran. Provided are methods for improving the water retention and gel forming ability of proteins.
본원 발명의 또 다른 일 양태에 따르면, 상기 검 성분은, 잔탄검, 카라기난, 구아검, 타라검, 아라비아검, 글루코만난, 젤란검 및 로커스트검으로 이루어진 군으로부터 선택된 1 이상인 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질의 보수력 및 겔 형성 능력을 향상시키는 방법을 제공한다.
According to another aspect of the present invention, the gum component is rice protein, characterized in that at least one selected from the group consisting of xanthan gum, carrageenan, guar gum, tara gum, gum arabic, glucomannan, gellan gum and locust gum Or a method for improving the water retention and gel forming ability of rice bran protein.
본원 발명의 또 다른 일 양태에 따르면, 상기 검 성분을 첨가하여 혼합하는 단계는, 상기 탈아미드화된 쌀 단백질 또는 미강 단백질 100 중량부에 대하여, 상기 검 성분을 0.1 내지 20 중량부로 첨가하여 혼합하는 단계인 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질의 보수력 및 겔 형성 능력을 향상시키는 방법을 제공한다.
According to another aspect of the present invention, the step of adding and mixing the gum component, with respect to 100 parts by weight of the deamidated rice protein or rice bran protein, by adding 0.1 to 20 parts by weight of the gum component is mixed Characterized in that the step, provides a method for improving the water retention and gel forming ability of rice protein or rice bran protein.
본원 발명의 또 다른 일 양태에 따르면, 상기의 방법 중 어느 하나에 따른 제조 방법으로 제조된 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질 조성물을 제공한다.
According to another aspect of the present invention, there is provided a rice protein or rice bran protein composition, characterized in that produced by the production method according to any one of the above methods.
본원 발명의 또 다른 일 양태에 따르면, 탈아미드화된 쌀 단백질 또는 미강 단백질, 및 검 성분을 함유하는 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질 조성물을 제공한다.
According to another aspect of the present invention, there is provided a rice protein or rice bran protein composition, which comprises deamidated rice protein or rice bran protein, and a gum component.
본원 발명의 또 다른 일 양태에 따르면, 탈아미드화된 쌀 단백질 또는 미강 단백질 100 중량부에 대하여, 검 성분을 0.1 내지 20 중량부로 함유하는 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질 조성물을 제공한다.
According to another aspect of the present invention, a rice protein or rice bran protein composition, which comprises 0.1 to 20 parts by weight of the gum component, based on 100 parts by weight of deamidated rice protein or rice bran protein.
이하, 본원 발명의 과제 해결 수단을 보다 구체적으로 설명한다.
Hereinafter, the problem solving means of the present invention will be described in more detail.
본원 발명은 쌀 단백질 또는 미강 단백질을 탈아미드화 하는 단계; 및The present invention comprises the steps of deamidating rice protein or rice bran protein; And
상기 탈아미드화된 쌀 단백질 또는 미강 단백질에 검 성분을 첨가하여 혼합하는 단계를 포함하는 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질의 보수력 및 겔 형성 능력을 향상시키는 방법을 제공한다.
It provides a method of improving the water retention and gel formation ability of the rice protein or rice bran protein, characterized in that it comprises the step of adding a gum component to the deamidated rice protein or rice bran protein.
상기 쌀 단백질은 쌀에서 유래된 단백질 성분을 의미하며, 쌀의 종류 및 쌀의 도정 정도는 특별히 한정되지 아니한다.The rice protein means a protein component derived from rice, the type of rice and the degree of milling of the rice is not particularly limited.
상기 미강 단백질은 미강에서 유래된 단백질 성분을 의미한다.
The rice bran protein means a protein component derived from rice bran.
상기 탈아미드화는 그 방법이 특별히 한정되지 아니하며, 가열 등을 이용한 물리적 처리 방법, 산 또는 알칼리 분해 반응 등을 이용한 화학적 처리 방법, 프로테아제, 트랜스글루타미나제, 펩티도글루타미나제 등을 이용한 효소적 처리 방법 등 본원 발명의 기술 분야 또는 유사 분야에서 알려진 방법을 단독 또는 혼합하여 사용할 수 있다.
The deamidation is not particularly limited, but the physical treatment method using heating, chemical treatment method using an acid or alkali decomposition reaction, protease, transglutaminase, peptidogglutaminase, etc. Methods known in the art or similar fields of the present invention, such as enzymatic treatment methods, may be used alone or in combination.
상기 검 성분은 특별히 한정되지 아니하나, 바람직하게는 잔탄검, 카라기난, 구아검, 타라검, 아라비아검, 글루코만난, 젤란검 및 로커스트검으로 이루어진 군으로부터 선택된 1 이상의 검 성분을 사용할 수 있고, 보다 바람직하게는 카라기난, 타라검 또는 로커스트검 성분을 사용할 수 있다.
The gum component is not particularly limited, but preferably one or more gum components selected from the group consisting of xanthan gum, carrageenan, guar gum, tara gum, arabic gum, glucomannan, gellan gum and locust gum, more preferably Preferably carrageenan, tara gum or locust gum ingredients can be used.
상기 검 성분을 첨가하는 양은 특별히 한정되지 아니하나, 바람직하게는 검 성분을 상기 탈아미드화된 쌀 단백질 또는 미강 단백질 100 중량부에 대하여, 0.1 내지 20 중량부로 첨가할 수 있다.
The amount of the gum component to be added is not particularly limited, but preferably, the gum component may be added in an amount of 0.1 to 20 parts by weight based on 100 parts by weight of the deamidated rice protein or rice bran protein.
본원 발명에서 보수력의 측정은 AACC method 88-04, [Water Hydration Capacity of protein materials]의 방법대로 시행하였다.
In the present invention, the water holding capacity was measured according to the method of AACC method 88-04, [Water Hydration Capacity of protein materials].
본원 발명의 또 다른 일 양태에 따르면, 상기의 방법 중 어느 하나에 따른 제조 방법으로 제조된 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질 조성물을 제공한다.
According to another aspect of the present invention, there is provided a rice protein or rice bran protein composition, characterized in that produced by the production method according to any one of the above methods.
본원 발명의 또 다른 일 양태에 따르면, 탈아미드화된 쌀 단백질 또는 미강 단백질, 및 검 성분을 함유하는 것을 특징으로 하는, 쌀 단백질 또는 미강 단백질 조성물을 제공한다.
According to another aspect of the present invention, there is provided a rice protein or rice bran protein composition, which comprises deamidated rice protein or rice bran protein, and a gum component.
상기 탈아미드화된 쌀 단백질 또는 미강 단백질, 및 검 성분의 함유량은 특별히 한정되지 아니하나, 바람직하게는 탈아미드화된 쌀 단백질 또는 미강 단백질 100 중량부에 대하여, 검 성분을 0.1 내지 20 중량부로 함유할 수 있다.
The content of the deamidated rice protein or rice bran protein and the gum component is not particularly limited, but preferably contains 0.1 to 20 parts by weight of the gum component based on 100 parts by weight of the deamidated rice protein or rice bran protein. can do.
본원 발명은 우수한 식물성 단백질의 원료가 되는 쌀 단백질 또는 미강 단백질의 보수력 및 겔 형성 능력을 향상시켜, 육류 가공품 제조 등에 있어서 다른 단백질 소재를 대체하여 다양하게 활용될 수 있도록 하는 이점을 갖는다.The present invention has the advantage of improving the water retention and gel forming ability of the rice protein or rice bran protein, which is a raw material of excellent vegetable protein, can be used in various ways in place of other protein materials in the manufacture of meat products.
구체적으로, 쌀 단백질, 미강 단백질이 광우병, 구제역 등 치명적인 질병을 유발할 수 있는 동물성 단백질을 대체하고, 심한 알러지 반응을 유발하는 대두 단백질을 대체하여 활용될 수 있도록 보강력 및 겔 형성 능력을 향상시키는 방법을 제공하는 이점을 갖는다.Specifically, rice protein and rice bran protein to replace animal protein that can cause fatal diseases such as mad cow disease, foot and mouth disease, and to enhance the reinforcement and gel formation ability to be used in place of soy protein that causes severe allergic reactions Has the advantage of providing.
또한 본원 발명은 상기 보강력 및 겔 형성 능력이 향상된 쌀 단백질 또는 미강 단백질을 함유하는 단백질 조성물을 제공하는 이점을 갖는다.
In another aspect, the present invention has the advantage of providing a protein composition containing rice protein or rice bran protein with improved reinforcement and gel formation ability.
이하, 실시예, 비교 실시예 및 비교 실험예를 기술함으로써 본원 발명을 보다 상세히 설명한다. 다만, 하기의 실시예, 비교 실시예 및 비교 실험예는 본원 발명의 일 예시에 불과하며, 본원 발명의 내용이 이에 한정되는 것으로 해석되어서는 아니된다.
Hereinafter, the present invention will be described in more detail by describing Examples, Comparative Examples, and Comparative Experimental Examples. However, the following Examples, Comparative Examples and Comparative Experimental Examples are only examples of the present invention, and the content of the present invention should not be construed as being limited thereto.
실시예Example 1 One
탈아미드화 및 검과의 혼합 반응에 의하여 보수력 및 겔 형성 능력이 향상된 미강 단백질 조성물의 제조-1Preparation of Rice Bran Protein Composition with Improved Water Retention and Gel Formability by Deamidation and Mixed Reaction with Gum-1
(1) 탈아미드화(1) deamidation
시중의 미강으로부터 유래된 단백질 10g을 90g의 0.1M HCl 용액에 녹인 후 121℃에서 20분간 가열하였다. 그 다음, 이를 냉각하여 산도를 pH 7로 조정하였다.
10 g of protein derived from commercial rice bran was dissolved in 90 g of 0.1 M HCl solution and heated at 121 ° C. for 20 minutes. It was then cooled to adjust the acidity to pH 7.
(2) 검 성분의 첨가 및 혼합(2) Addition and mixing of gum ingredients
상기 탈아미드화 된 미강 단백질을 60℃로 냉각한 후, 이에 잔탄검 0.5g 과 카라기난검 0.5g을 첨가하여 1시간 동안 교반하였다. 반응 종료 후 분무 건조하여 분말 상태의 미강 단백질 조성물을 제조하였다.
After the deamidated rice bran protein was cooled to 60 ° C., 0.5 g of xanthan gum and 0.5 g of carrageenan gum were added thereto, followed by stirring for 1 hour. Spray drying after the completion of the reaction to prepare a powder of rice bran protein composition.
비교 compare 실험예Experimental Example 1 One
실시예Example 1 및 기존의 1 and conventional 미강Rice bran 단백질의 보수력 비교 Comparison of protein's holding power
기존의 아무런 처리를 하지 않은 미강 단백질과 실시예 1의 미강 단백질의 보수력을 측정하여 비교하였다.The water holding capacity of the rice bran protein of which no conventional treatment was performed was compared with that of the rice bran protein of Example 1.
보수력의 측정은 AACC method 88-04, [Water Hydration Capacity of protein materials]의 방법대로 시행하였다.The water holding capacity was measured according to the method of AACC method 88-04, [Water Hydration Capacity of protein materials].
보수력 측정 결과는 하기 표 1에 나타낸다.The holding force measurement results are shown in Table 1 below.
비교 compare 실험예Experimental Example 2 2
실시예Example 1 및 기존의 1 and conventional 미강Rice bran 단백질의 겔 형성 능력 비교 Comparison of Protein Gel Formation Ability
기존의 아무런 처리를 하지 않은 미강 단백질과 실시예 1의 미강 단백질의 겔 형성 능력을 비교하였다.The gel-forming ability of the rice bran protein of Example 1 and the rice bran protein without any conventional treatment was compared.
겔 형성 능력을 측정하기 위하여, 단백질 시료 2g을 2% NaCl 18g에 녹인 후 산도를 pH 7로 조정한 다음, 상기 시료를 수조(water bath)에서 90℃의 온도로 30분간 가열한 후, 이를 20℃로 냉각하였다. 상기 냉각된 시료를 1시간 동안 방치하여 겔 형성 여부를 관찰하였다.In order to measure the gel formation ability, 2 g of protein sample was dissolved in 18 g of 2% NaCl, the acidity was adjusted to pH 7, and the sample was heated for 30 minutes at a temperature of 90 ° C. in a water bath, followed by 20 Cooled to C. The cooled sample was left to stand for 1 hour to observe the formation of gel.
관찰 결과는 하기 표 2에 나타낸다.The observation results are shown in Table 2 below.
실시예Example 2 2
탈아미드화Deamidation
및 검과의 혼합 반응에 의하여 보수력 및 겔 형성 능력이 향상된 미강 단백질 조성물의 제조-2 And preparation of rice bran protein composition with improved water retention and gel formation ability by mixing with gum-2
(1) 탈아미드화(1) deamidation
시중의 미강으로부터 유래된 단백질 10g을 90g의 증류수에 녹인 후 90℃에서 20분간 가열하였다. 그 다음, 이를 냉각하여 50℃로 맞추고 산도를 pH 7로 조정하였다. 이에 프로테인 글루타미나제(Protein glutaminase) 0.1g을 첨가하여 50℃에서 3시간 동안 반응시켰다. 상기 반응이 종료된 후 90℃에서 20분간 가열하였다.
10 g of protein derived from commercial rice bran was dissolved in 90 g of distilled water and heated at 90 ° C. for 20 minutes. It was then cooled to 50 ° C. and the acidity adjusted to pH 7. 0.1 g of protein glutaminase was added thereto and reacted at 50 ° C. for 3 hours. After the reaction was completed, the mixture was heated at 90 ° C. for 20 minutes.
(2) 검 성분의 첨가 및 혼합(2) Addition and mixing of gum ingredients
상기 탈아미드화 된 미강 단백질을 60℃로 냉각한 후, 이에 잔탄검 1g을 첨가하여 1시간 동안 교반하였다. 반응 종료 후 분무 건조하여 분말 상태의 미강 단백질 조성물을 제조하였다.The deamidated rice bran protein was cooled to 60 ° C., and then 1 g of xanthan gum was added thereto and stirred for 1 hour. Spray drying after the completion of the reaction to prepare a powder of rice bran protein composition.
비교 compare 실시예Example 1 One
탈아미드화한Deamidated 미강Rice bran 단백질의 제조 Production of protein
상기 실시예 2의 (1)과 동일한 방법에 의하여, 탈아미드화한 미강 단백질을 제조하였다.
In the same manner as in (1) of Example 2, deamidated rice bran protein was prepared.
비교 compare 실시예Example 2 2
탈아미드화를Deamidation 거치지 않고, 검을 첨가하여 혼합한 I mixed it with a gum without going through it 미강Rice bran 단백질 조성물 Protein composition
시중의 미강으로부터 유래된 단백질 10g을 90g의 증류수에 녹인 후, 온도를 60℃로 높인 다음, 이에 잔탄검 1g을 첨가하여 1시간 동안 교반하였다. 반응 종료 후 분무 건조하여 분말 상태의 미강 단백질 조성물을 제조하였다.
After dissolving 10 g of protein derived from commercial rice bran in 90 g of distilled water, the temperature was raised to 60 ° C., and then 1 g of xanthan gum was added thereto, followed by stirring for 1 hour. Spray drying after the completion of the reaction to prepare a powder of rice bran protein composition.
비교 compare 실시예Example 3 3
탈아미드화를Deamidation 거치치 않고, 전분을 첨가하여 혼합한 Mix with starch without adding 미강Rice bran 단백질 조성물 Protein composition
상기 비교 실시예 2와 동일한 방법에 의하되, 잔탄검 1g 대신 전분 1g을 사용하여 미강 단백질 조성물을 제조하였다.
By the same method as Comparative Example 2, 1 g of starch instead of xanthan gum was used to prepare a rice bran protein composition.
비교 compare 실시예Example 4 4
탈아미드화한Deamidated 후 전분과 혼합한 Then mixed with starch 미강Rice bran 단백질 조성물 Protein composition
상기 실시예 2와 동일한 방법에 의하되, 잔탄검 1g 대신 전분 1g을 사용하여 미강 단백질 조성물을 제조하였다.
By the same method as in Example 2, but instead of 1g xanthan gum 1g starch was used to prepare a rice bran protein composition.
비교 compare 실시예Example 5 5
탈아미드화를Deamidation 거치치 않고, 검 및 전분을 함께 첨가하여 혼합한 Gum and starch are added together and mixed 미강Rice bran 단백질 조성물 Protein composition
상기 비교 실시예 2와 동일한 방법에 의하되, 잔탄검 1g 대신 전분 0.5g 및 잔탄검 0.5g을 사용하여 미강 단백질 조성물을 제조하였다.
By the same method as in Comparative Example 2, instead of 1 g of xanthan gum, 0.5 g of starch and 0.5 g of xanthan gum were used to prepare a rice bran protein composition.
비교 compare 실험예Experimental Example 3 3
실시예Example 2 및 비교 2 and compare 실시예Example 1 내지 5에 따른 According to 1 to 5 미강Rice bran 단백질의 보수력 비교 Comparison of protein's holding power
기존의 아무런 처리를 하지 않은 미강 단백질과 실시예 2의 미강 단백질 및 비교 실시예 1 내지 5에 따른 미강 단백질의 보수력을 측정하여 비교하였다.The retention capacity of the rice bran protein of the present invention without any treatment and the rice bran protein of Example 2 and the rice bran protein according to Comparative Examples 1 to 5 were measured and compared.
보수력의 측정은 AACC method 88-04, [Water Hydration Capacity of protein materials]의 방법대로 시행하였다.The water holding capacity was measured according to the method of AACC method 88-04, [Water Hydration Capacity of protein materials].
보수력 측정 결과는 하기 표 3에 나타낸다.The holding force measurement results are shown in Table 3 below.
보수력 측정 결과, 실시예 2에 따라 탈아미드화하고, 검을 첨가하여 혼합한 미강 단백질 조성물이 보수력이 가장 뛰어난 것으로 나타났다. 기존의 아무런 처리를 하지 않은 미강 단백질과 비교해 볼 때, 보수력의 향상이 현저히 두드러짐을 확인할 수 있었다.As a result of the water retention measurement, the rice bran protein composition deamidated according to Example 2 and added with a gum was found to have the best water retention. Compared with the existing rice bran protein without any treatment, it was confirmed that the improvement of water retention is remarkable.
비교 실시예 1 내지 5의 경우, 기존의 미처리한 미강 단백질에 비해 모두 약간의 보수력 개선을 보였으나, 실시예 2에는 크게 못 미치는 낮은 수준을 보였다.
In Comparative Examples 1 to 5, all showed a slight water retention improvement compared to the existing untreated rice bran protein, but showed a significantly lower level than Example 2.
비교 compare 실험예Experimental Example 4 4
실시예Example 2 및 비교 2 and compare 실시예Example 1 내지 5에 따른 According to 1 to 5 미강Rice bran 단백질의 겔 형성 Gel Formation of Proteins 능력ability 비교 compare
기존의 아무런 처리를 하지 않은 미강 단백질과 실시예 2의 미강 단백질 및 비교 실시예 1 내지 5에 따른 미강 단백질의 겔 형성 능력을 비교하였다.The gel-forming ability of the rice bran protein of Example 2 and the rice bran protein of Example 2 and Comparative Rice bran protein according to Comparative Examples 1 to 5 was compared.
겔 형성 능력을 측정하기 위하여, 단백질 시료 2g을 2% NaCl 18g에 녹인 후 산도를 pH 7로 조정한 다음, 상기 시료를 수조(water bath)에서 90℃의 온도로 30분간 가열한 후, 이를 20℃로 냉각하였다. 상기 냉각된 시료를 1시간 동안 방치하여 겔 형성 여부를 관찰하였다.In order to measure the gel formation ability, 2 g of protein sample was dissolved in 18 g of 2% NaCl, the acidity was adjusted to pH 7, and the sample was heated for 30 minutes at a temperature of 90 ° C. in a water bath, followed by 20 Cooled to C. The cooled sample was left to stand for 1 hour to observe the formation of gel.
관찰 결과는 하기 표 4에 나타낸다.The observation results are shown in Table 4 below.
실험 결과, 실시예 2를 제외한 모든 실험군에서 겔이 형성되지 않았다. 이러한 결과로부터 미강 단백질에 탈아미드화만을 하거나, 탈아미드화 없이 검 및/또는 전분과의 혼합 반응만을 단독으로 수행한 경우에는 겔 형성 능력이 개선되지 않음을 확인할 수 있었다. 또한, 탈아미드화를 거친 후, 검이 아닌 전분을 첨가하여 혼합한 경우 역시 겔이 형성되지 않는 것으로 미루어, 탈아미드화 및 검 성분 첨가를 동시에 수행하여 제조된 미강 단백질 조성물만이 겔 형성 능력이 개선된다는 것을 확인할 수 있었다.As a result, no gel was formed in all the experimental groups except Example 2. From these results, it was confirmed that the gel formation ability did not improve when only the deamidation of rice bran protein or only the reaction with gum and / or starch without deamidation was performed alone. In addition, since the gel is not formed when de-amidation is performed by adding starch and not starch, only the rice bran protein composition prepared by simultaneously performing deamidation and addition of the gum component has gel formation ability. It was confirmed that the improvement.
Claims (7)
상기 탈아미드화된 미강 단백질에 검(Gum) 성분을 첨가하여 혼합하는 단계를 포함하는 것을 특징으로 하는, 미강 단백질의 보수력 및 겔 형성 능력을 향상시키는 방법.Deamidating the rice bran protein; And
And adding and mixing a gum component to the deamidated rice bran protein, wherein the water retention and gel forming ability of the rice bran protein are improved.
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