KR102590057B1 - Food composition using silkworm extract protein - Google Patents

Abstract

The present technology relates to a food composition containing a mixture of silk protein, a mulberry leaf extract, and a bellflower root processed product with an increased extraction amount through phased hydrolysis. The food composition includes 1-deoxynojirimycin, which is a liquid mulberry leaf extract, by performing amino acidification with improved water solubility through phased hydrolysis of the silk protein. In phased hydrolysis, a primary hydrolysis product is obtained by primarily performing inorganic acid hydrolysis, and the primary hydrolysis product is subjected to secondary double hydrolysis by performing organic acid hydrolysis and then subjected to tertiary hydrolysis with proteolytic enzymes.

Description

Food composition using silkworm extract protein}

This technology relates to a food composition that is a mixture of silk protein with increased extraction amount through step-by-step hydrolysis, mulberry leaf extract, and bellflower root product.

Traditionally, in Korea, silkworms have been used to produce raw silk, but with the advent of artificial silk and synthetic fibers, the competitiveness of silk silk produced from silkworm cocoons is weakening, and the traditional sericulture industry is also shrinking.

Recently, the sericulture industry is progressing toward the development of blood sugar lowering agents using silkworms, the production of Cordyceps sinensis, the development of health drinks and cosmetics using silk powder, and the development of health foods using mulberry leaves.

Silk cocoon produced from silkworms is composed of fibroin, a fibrous protein, and sericin, a rubbery protein surrounding it. The amino acid content is 45% glycine, 30% alanine, 12% serine, and tyrosine. Major amino acids account for more than 90%, such as 5%. In Japan, research is being conducted to make this protein edible by breaking it down into low-molecular peptides or amino acids through acid, alkali, or enzymatic hydrolysis to facilitate digestion and absorption.

Silk proteins have already been commercialized for food in Japan, but their use is still limited, and there is a need to broadly identify their physiological activities to develop them as pharmaceutical materials and functional food materials.

In particular, the scope of application of functional peptide foods produced through protein hydrolysis is still limited.

Currently, peptide foods that promote digestion and absorption, promote calcium absorption, prevent osteoporosis, inhibit alcohol absorption, prevent high blood pressure, improve lipid metabolism, inhibit cholesterol absorption, and have antioxidant and anti-allergy functions are being commercialized and continuously researched mainly in Japan and Korea. Patent Application No. 96-0015242, “Treatment for non-insulin-dependent diabetes mellitus containing canine fibroin,” discloses a new use of canine fibroin peptide aqueous solution as a hypoglycemic agent.

The physiological activities of silk protein hydrolyzates known to date include acceleration of alcohol metabolism, blood sugar lowering effect, blood cholesterol lowering effect, and anti-dementia effect, but these activities have not been systematically studied.

In particular, diabetes, which ranks among the top adult diseases, is a serious disease in itself, but if it continues untreated, it can lead to complications such as neurological disorders, kidney disease, eye disease, and cardiovascular disease, leading to lower limb amputation and end-stage renal failure. , increases the prevalence of diseases such as vision loss and myocardial infarction, and eventually leads to death.

Likewise, what diabetic patients fear the most is diabetic complications that occur 5 to 10 years after diabetes, and if this can be resolved with food without side effects, it will have a huge ripple effect on public health and maintaining a healthy life. However, there is no way to solve this problem. There was a problem that edible food did not exist.

Meanwhile, in order to solve the above problems, a food composition containing a processed cooked silkworm with silk protein has been disclosed in the prior art as a food composition for alleviating diabetes.

However, in the case of the above-described prior art, a problem arises in that the extraction rate of silk protein through acid hydrolysis is only less than 1%.

Domestic Published Patent No. 10-2002-0074746 (Publication date: 2002.10.04.) Domestic registered patent No. 10-1856448 (announcement date: 2018.05.10.) Domestic registered patent No. 10-1793537 (announcement date: 2017.11.06.) Domestic registered patent No. 10-2436692 (announcement date: 2022.08.26.)

In order to solve the problems of the prior art described above, the purpose of the present invention is to provide a food composition that can help with health diseases such as diabetes by improving the extraction rate of silk protein.

As a means of solving the problem of solving the above-described conventional problems, a food composition using silkworm extract protein according to the present invention is a food composition containing a processed cooked silkworm with silk protein, wherein the food composition contains a step-by-step composition of the silk protein. Amino acidification with improved water solubility is performed through hydrolysis, and it contains 1-deoxynojirimycin, a liquid mulberry leaf extract. Step-by-step hydrolysis is performed first by inorganic acid hydrolysis to obtain the first hydrolysis product, It is characterized in that the first hydrolysis product is subjected to double hydrolysis by second organic acid hydrolysis, and then thirdly hydrolyzed by proteolytic enzyme.

In addition, it is desirable that the silk protein that has undergone step-by-step hydrolysis has a particle size of 1 kDa or less.

In addition, the food composition further includes a processed balloon flower, and the processed bellflower root is preferably a mixture of washed and dried fresh bellflower and polysaccharide carbohydrates and then aged for a certain period of time.

In addition, it is preferable that the bellflower root product has a concentration of at least 40 Brix.

In addition, the polysaccharide carbohydrate is at least one of starch, glycogen, and dietary fiber, and the ripening period of the bellflower product is preferably in a liquid form that is naturally aged for 30 to 35 hours.

According to the present invention, when extracting silk protein from silkworms cooked differently than before, the amount of extraction can be improved compared to the past through step-by-step hydrolysis, and at the same time, mulberry leaf extract and bellflower root extract, which are beneficial to the body of the user, are extracted from the silk thread. It has the effect of providing a food composition mixed with protein.

Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and it should be understood that all equivalents or substitutes included in the spirit and technical scope of the invention are included.

Terms containing ordinal numbers, such as first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as “comprise” or “have” are intended to indicate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

Hereinafter, a food composition using silkworm extract protein according to the present invention (hereinafter simply referred to as 'food composition') will be described in detail with reference to the attached drawings.

First, the food composition according to the present invention includes silk protein, mulberry leaf extract, and bellflower root products that can be obtained through cooked silkworm processing.

To explain in more detail, silk protein (also known as 'silk gland') is obtained by cooking silkworms in a dormant state.

Due to the nature of the silk protein of silkworms, it is difficult to ingest because it is repulsive in a live state, and when frozen or dried, its physical properties change to very hard, making it impossible to digest and absorb it in the human body when consumed, as well as to consume it as food. The silkworm cocoon thread made by vomiting is also very soft to the touch, but has the characteristic of being impossible to consume due to its strong strength.

Therefore, in the present invention, the silk protein contained in the silkworm's body is extracted by cooking it with heat such as heated water or steam from a live, dormant silkworm so that it can be consumed for dietary purposes.

The extracted silk protein is a polymer material and has low water solubility, so extraction efficiency (efficiency of less than about 1%) is significantly reduced when extracted with water.

Accordingly, in order to solve the above-mentioned problems, the present invention obtains amino acidization in a liquid form with improved water solubility and functionality through step-by-step hydrolysis of silk protein.

That is, after obtaining a primary hydrolysis product by first hydrolyzing silk protein with an inorganic acid, the primary hydrolysis product is secondarily hydrolyzed with an organic acid to perform double hydrolysis, and then thirdly hydrolyzing it with a proteolytic enzyme. Hydrolysis was performed on food (pineapple, pear, etc.) to improve water solubility and functionality in the form of a powder with a particle size of 1 kDa or less.

In detail, the silk protein composed of low-molecular-weight peptides and amino acids obtained through step-by-step hydrolysis in the present invention is defined as a peptide with a low molecular weight that has physiological activity, and is usually a low molecule consisting of 3-20 amino acids and has no difference in the composition or sequence of the amino acids. Its activity varies depending on the

In particular, peptides, which are very small in size (less than 1 kDa), are not only easily absorbed into the body but also have high resistance to various digestive enzymes in the body, leading to improved functionality and water solubility as functional peptides, and protein extraction efficiency compared to the past. This resulted in an efficiency higher than that (at least 1% or more).

Meanwhile, in the step-by-step hydrolysis in the present invention, hydrolysis by microorganisms can also be used as needed, but in the case of hydrolysis by microorganisms, it is difficult to secure a homogeneous result, so standardization is impossible, and to compensate for this, enzymatic hydrolysis is used. However, the problem with enzymatic hydrolysis is that it is inefficient.

Therefore, in the present invention, inorganic acid hydrolysis and organic acid hydrolysis are used sequentially to compensate for the problem of low efficiency.

Through this step-by-step hydrolysis, the experimental results shown in [Table 1] below were derived.

HCl(N) organic acid fruit enzyme result No 0.1 0.25 0.5 0.75 One Acetic acid
(1%, w/w) Citric acid
(1%, w/w) Pineapple (5%,w/w) ship
(5%, w/w) Viscozyme
(5%, w/w) Alcalase
(5%, w/w) Antioxidant experiment (DPPH, %) Protein solubility (mg/ml) Untreated
(non-heated) - - - - - - - - - - - 0 4.8±0.29 Untreated O - - - - - - - - - - 10.17±16.74 5.32±0.24 One O - - - - - - - - - - 3.01±3.15 7.83±0.5 2 - O - - - - - - - - - 17.88±2.91 6.96±0.22 3 - - O - - - - - - - - 15.81±9.55 7.98±0.61 4 - - - O - - - - - - - 58.06±4.30 8.16±0.55 5 - - - - O - - - - - - 35.29±2.47 10.72±0.88 6 - - - - - O - - - - - 17.44±11.18 7.23±0.47 7 - - - - - - O - - - - 16.14±7.43 15.15±1.80 8 - - - - - - - O - - - 14.81±.47.00 19.08±3.40 9 - - - - - - - - O - - 0 14.03±0.21 10 - - - - - - - - - O - 24.62±1.62 9.42±0.112 11 - - - - - - - - - - O 43.15±5.23 10.86±4.10 12 O - - - - O - - - O - 17.17±6.91 13.97±7.29 13 - - O - - O - - - O - 26.56±1.87 8.21±0.03 14 - - - - O O - - - O - 27.40±3.88 9.71±0.15 15 O - - - - - O - - O - 25.51±9.65 6.71±0.12 16 - - O - - - O - - O - 21.21±9.07 10.38±3.04 17 - - - - O - O - - O - 11.25±13.31 13.35±4.30 18 O - - - - O - - - - O 40.64±0.51 7.53±0.51 19 - - O - - O - - - - O 37.73±0.49 9.35±1.46 20 - - - - O O - - - - O 56.99±12.61 13.73±0.18 21 O - - - - - O - - - O 32.21±6.35 9.82±0.04 22 - - O - - - O - - - O 43.01±10.52 10.05±0.50 23 - - - - O - O - - - O 63.79±9.53 11.18±1.03

According to the above experimental results, under normal conditions, about 4.8 mg/ml (0.5% solubility) of protein was dissolved in silkworm cocoon hydrous, and protein solubility increased under most conditions, and in the case of pineapple, it was 19.08 mg/ml (2% solubility). ) can be confirmed.

In addition, under condition 22, the antioxidant (DPPH radical scavenging ability) was shown to be more than 40%, confirming that the antioxidant ability increases with step-by-step hydrolysis, and protein solubility also increases to more than 10 mg/ml.

Thus, it can be observed that antioxidant properties and protein solubility increase as hydrolysis progresses step by step.

In addition, mulberry leaf extract is mainly extracted from mulberry leaves, which are the source of silkworms, and mulberry leaves have various physiological activities such as anti-cancer, anti-hypertension, anti-diabetic, anti-hyperlipidemic, antioxidant and heavy metal removal ability, as well as anti-hypertensive, cholesterol-lowering and body fat accumulation. It is a plant that has been certified to be effective in suppressing and preventing adult diseases.

The component of mulberry leaves to be extracted in the present invention refers to 1-deoxynojirimycin (1-DNJ) as the main extract.

1-Deoxynojirimycin is an alpha-glucosidase inhibitor that has a structure similar to glucose. It acts as a competitive inhibitor of glucosidase, a carbohydrate-decomposing enzyme, and helps control blood sugar levels, such as suppressing the rise in blood sugar levels after a meal. It is known to be an ingredient that helps prevent diabetes.

In addition, the processed bellflower root is obtained by preparing fresh bellflower root of 3 years or older as raw material, washing it with washing water, drying it at room temperature for at least 2 days, cutting dried bellflower root into appropriate size, mixing polysaccharide carbohydrates, and then aging it.

The polysaccharide carbohydrate is at least one of starch, glycogen, and dietary fiber. The ripening period for the bellflower root product is naturally aged for 30 to 35 hours, and the resultant juice with a concentration of at least 40 brix is used as the bellflower root product.

At this time, it is preferable to use the processed bellflower root with 120 to 150 parts by weight of polysaccharide carbohydrates per 100 parts by weight of dried bellflower root, aged for a certain period of time and extracting the essence. This is because the polysaccharide carbohydrates are below the set value. When supplied, the concentration of the essence may become thicker, but the amount obtained decreases, and if it is contained more than that, the amount of essence to be obtained may increase, but the concentration decreases, making it difficult to obtain the necessary effect.

As described above, the food composition according to the present invention can increase the extraction amount compared to the conventional one through step-by-step hydrolysis when extracting silk protein from cooked silkworms differently from the conventional one, and at the same time, it can extract mulberry leaves that are beneficial to the body of the user. It has the effect of providing a food composition that mixes the extract and the processed bellflower root with the corresponding silk protein.

As described above, the present invention has been described with specific details such as specific components and limited embodiments and drawings, but this is only provided to facilitate a more general understanding of the present invention, and the present invention is not limited to the above embodiments. , those skilled in the art can make various modifications and variations from this description.

Therefore, the spirit of the present invention should not be limited to the described embodiments, and the scope of the patent claims described later as well as all things that are equivalent or equivalent to the scope of this patent claim shall fall within the scope of the spirit of the present invention. .

Claims (4)

In a food composition containing a cooked silkworm process having silk protein,
The food composition is
Amino acidification with improved water solubility is performed through step-by-step hydrolysis of the silk protein, and includes 1-deoxynojirimycin, a liquid mulberry leaf extract,
In the step-by-step hydrolysis, the first hydrolysis product is obtained by inorganic acid hydrolysis, the first hydrolysis product is double hydrolyzed by organic acid hydrolysis, and the third hydrolysis is performed with proteolytic enzymes. carry out,
Silk proteins that have been hydrolyzed in stages should have a particle size of 1 kDa or less.
The food composition is
Contains more bellflower root products,
The bellflower processed product is
After washing raw bellflower root of 3 years or older with washing water, drying it at room temperature for more than 2 days, mixing the dried raw bellflower root and polysaccharide carbohydrates at 120 to 150 parts by weight per 100 parts by weight of bellflower root, then extracting after aging for a certain period of time. Using the essence,
Polysaccharide carbohydrates are at least one of starch, glycogen, and dietary fiber.
The maturation period of the bellflower product is in liquid form naturally aged for 30 to 35 hours,
A food composition using silkworm extract protein, wherein the bellflower root product is a juice with a concentration of at least 40 Brix.
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