KR20090024891A - 트랜스 글루타민나제를 이용한 기능성 굴 효소 가수분해물및 그의 제조방법 - Google Patents
트랜스 글루타민나제를 이용한 기능성 굴 효소 가수분해물및 그의 제조방법 Download PDFInfo
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- KR20090024891A KR20090024891A KR1020070089817A KR20070089817A KR20090024891A KR 20090024891 A KR20090024891 A KR 20090024891A KR 1020070089817 A KR1020070089817 A KR 1020070089817A KR 20070089817 A KR20070089817 A KR 20070089817A KR 20090024891 A KR20090024891 A KR 20090024891A
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- transglutaminase
- hydrolysis
- oyster
- hydrolyzate
- oyster enzyme
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Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
Claims (5)
- 단백질원인 굴과 홍합을 포함하는 패류 및 어육의 원료를 선별 및 정선하는 원료의 준비(1)과정과;,상기 준비된 원료 중 선택된 하나의 원료에 수도수를 원료의 2배량을 가한 후, 균질기를 이용하여 3000 rpm, pH 6.7에서 2분간 마쇄(2)과정과;,1%의 트랜스 글루타민나제(transglutaminase, TG-K, Ajinomoto, Japan)를 첨가하여, 30℃에서 1시간동안 반응시키는 반응(3)과정과;,반응(3)과정을 거친 원료에 가수분해를 위해 프로타멕스(Protamex) 1%를 40℃에서 1시간동안 반응시키고, 1시간 이후, 100℃에서 불활성화 시켜 반응시키는 1차 가수분해(4)과정과;,1차 가수분해(4)과정 후, 2차 가수분해를 위해 뉴트라제 (Neutrase) 1%를 50℃에서 1시간 반응시키고, 1시간 이후, 100℃에서 불활성화 시켜 반응시키는 2차 가수분해(5)과정과;,2차 가수분해(5)과정 후, 이를 8000 rpm에서 25분간 원심분리하여 상층액을 60% 에탄올로 단백질을 침전시키고, 다시 8000 rpm에서 25분간 원심분리하는 원심분리(6)과정과;,원심분리(6)과정 후, 이를 여과지로 여과하는 여과(7)과정과;,여과(7)과정에서 여과된 여과액에서 에탄올을 증발시키는 증발(8)과정과;,증발(8)과정 후, 0.45 um 필터로 여과한 후, 5 kDa 한외여과 막을 이용하여 한외여 과(Ultra filtration)를 실시하는 한외여과(9) 과정을 마친 후, 여과된 여과액을 동결건조(10)하여 단백질 가수분해를 통한 기능성 펩티드의 제조하게 됨을 특징으로 하는 트랜스 글루타민나제(transglutaminase)를 이용한 굴 효소 가수분해물의 제조 방법
- 제 1항의 제조방법에 의하여, 굴 효소 가수분해물이 제조되어지는 것을 특징으로 하는 트랜스 글루타민나제(transglutaminase)를 이용한 굴 효소 가수분해물
- 굴 효소 가수분해물의 산업화를 위한 기능성 펩티드의 대량 생산 방법으로,1) 흡착 크로마토그래피(1)를 이용한 극성물질의 분리방법으로 활성탄 흡착제에 탈이온수를 붓고, 5회 이상 세척(2)하고, 트랜스 글루타민나제(transglutaminase)를 이용한 굴효소 가수분해물 0.4 g/mL를 칼럼(2.8x19 cm void vol 120 mL)에 주입(3)하여, 칼럼의 2배량(250 mL)에 해당하는 탈이온수를 흘려 분획을 모으고(비흡착 물질의 포집) 1% 초산을 포함하는 20% 에탄올과 50% 에탄올을 차례로 흘려 물질을 분획하여 용출(4)하고, 용출된 용액을 회전진공농축기로 증발시킨 후, 이를 동결건조하여 분말화(5) 하는 제1의 과정 또는,2) 이온교환 크로마토그래피(6)를 이용하여 이온정도의 차를 이용한 분리방법으로 이온교환수지를 pH 3.0인 5mM 시트레이트(citrate) 완충액과 5mM 소듐포스페이트 완충용액(sodium phosphate buffer), pH 6.5로 수지평형을 위해 완충용액으로 세척(2)을 한 후, 시료로 트랜스 글루타민나제(transglutaminase)를 이용한 굴 효소 가수분해물 0.4g을 각 완충액 10mL에 녹이고 시료용액을 칼럼 (2.8x19 cm void vol 90 mL)에 주입(3)하고, 5mM 완충액으로 비흡착물질을 포집하고 0.5M KCl을 포함하는 각 5mM 완충액 (pH 3.0, pH 6.0)으로 흡착물질을 용출하여 용출(4)하고, 용출된 용액을 회전증발 농축기로 완충액을 증발시키고, 이를 동결건조하여 분말화(5)하는 제2의 과정으로 단백질 가수분해를 통한 기능성 펩티드의 제조하게 됨을 특징으로 하는 트랜스 글루타민나제(transglutaminase)를 이용한 굴 효소 가수분해물의 제조 방법
- 제 2항에 있어서, 굴 효소 가수분해물은, 건강보조식품소재, 식품소재, 화장품소재, 의학적 약품 소재 중에서 선택된 하나의 소재로 이용 가능한 것을 특징으로 하는 트랜스 글루타민나제를 이용한 기능성 굴 효소 가수분해물.
- 제 2항에 있어서, 굴 효소 가수분해물에 인진과 오미자 추출물을 첨가하여 간 기능 및 손상 세포의 회복, 증진을 위한 건강보조식품 소재, 식품소재, 의약품소재 중에서 선택된 하나의 소재로 이용하는 가능한 것을 특징으로 하는 트랜스 글루타민나제를 이용한 기능성 굴 효소 가수분해물.
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KR101236939B1 (ko) * | 2011-07-19 | 2013-02-25 | (주)지앤에프 | 홍합 소스 및 이의 제조방법 |
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CN102670763A (zh) * | 2012-06-01 | 2012-09-19 | 广州市奥海生物科技有限公司 | 一种对化学性肝损伤具有辅助保护作用的组合物及其制备方法 |
GB2523481B (en) * | 2012-10-24 | 2016-03-16 | Nikolay Vladimirovich Solovyev | Composition for parental administration, method for producing and use thereof |
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CN105614898B (zh) * | 2016-01-28 | 2018-11-16 | 青岛海洋生物医药研究院股份有限公司 | 一种含有牡蛎肽的海洋复合蛋白粉及其制备方法 |
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WO2022203131A1 (ko) * | 2021-03-26 | 2022-09-29 | 오션펩 주식회사 | 굴 가수분해물을 유효성분으로 함유하는 근육 질환의 예방 또는 치료용 약학적 조성물 |
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