KR20090046250A - Manufacturing method of antihypertensive and antioxidative peptides using albumen - Google Patents

Abstract

The present invention relates to a method for producing an antihypertensive and antioxidant functional egg white peptide, and more particularly, to hydrolyze egg white with an enzyme, to obtain a filtrate by filtering egg white hydrolyzate, and to add sugar to the filtrate. The present invention relates to a method for preparing an egg white peptide, which exhibits antihypertensive and antioxidant function, comprising the step of causing a lard reaction to obtain a Maillard reaction product. According to the present invention, the egg white peptide may provide a method for producing an antihypertensive functional peptide having excellent palatability by removing the bitter taste generated when enzymatic hydrolysis of the protein has a function of lowering blood pressure to people with high blood pressure.

Antihypertensive, peptide, egg white, enzyme, hydrolysis, Maillard reaction

Description

Manufacturing Method of Antihypertensive and Antioxidative Peptides using Albumen

The present invention relates to a method for producing an antihypertensive and antioxidant functional egg white peptide, and more particularly, to hydrolyze egg white with an enzyme, to obtain a filtrate by filtering egg white hydrolyzate, and to add sugar to the filtrate. The present invention relates to a method for preparing an egg white peptide, which exhibits antihypertensive and antioxidant function, comprising the step of causing a lard reaction to obtain a Maillard reaction product.

 In addition to nutritional functions as a nitrogen source, peptides have physiologically active functions such as taste, antioxidant, and antimicrobial effects, and have bioregulatory functions such as immunomodulatory function, hormone and neurotransmitter, and antihypertensive effect. And attention in the food industry.

Functional peptide materials can be divided into peptides derived from natural food materials prepared by hydrolysis of synthetic products and natural food materials by polymerization of amino acids, and exhibit various physiological functions depending on the conditions for producing the peptides. The production of functional peptides can be classified into enzymatic hydrolysis using proteolytic enzymes, synthesis using reverse reaction of enzymatic hydrolysis on organic solvents, using recombinant strains, and chemical synthesis. Chemical synthesis is mainly used in the pharmaceutical industry for the development of new drugs, and very few peptides of about several mg are synthesized at a time in a peptide synthesizer. Enzymatic hydrolysis can be mass-produced using food ingredients and is economical.

There have been some reports on the preparation of soybean peptides, fish meat peptides, and casein peptides in Korea, but there are no reports on peptide production using enzyme hydrolysis methods and Maillard reactions.

On the other hand, the prior art related to the present invention includes a "functional peptide manufacturing method using fish meat" and "protein enhanced preference food composition containing peptide material and protein enhanced preference food containing it" and the like. However, this prior art uses a variety of food proteins as peptide raw material, and because the sensory properties are very different depending on the enzyme and peptide raw material to hydrolyze the protein, there is a big difference in the quality of the final product.

Therefore, the present invention differs from the conventional invention in that the use of protease used to hydrolyze egg white and the sensory properties by adding sugars to the egg white hydrolyzate and the Maillard reaction to improve sensory properties.

An object of the present invention is to improve the bitter taste problem that occurs when preparing a peptide using egg white, by adding sugar to egg white hydrolyzate and inducing Maillard reaction, antihypertensive and antioxidant functional egg white peptide with excellent organoleptic properties To provide a method for producing a.

The present invention for achieving the above object is a step of hydrolyzing egg white with protease, filtering the egg white hydrolysate to obtain a filtrate, and adding a sugar to the filtrate, causing Maillard reaction to Maillard reaction. It provides a method for producing an antihypertensive and antioxidant functional egg white peptide, comprising the step of obtaining a product.

The present invention can provide a method for preparing antihypertensive and antioxidant functional egg white peptide having excellent organoleptic properties by adding saccharide to egg white hydrolyzate and inducing a Maillard reaction. The egg white peptide according to the present invention is an antihypertensive functional peptide having excellent palatability by removing the bitter taste generated when enzymatic hydrolysis of the protein has a function of lowering blood pressure to people with high blood pressure. In addition, the egg white peptide can be easily ingested by improving sensory properties.

The present invention provides a method for producing an antihypertensive and antioxidant functional egg white peptide, comprising: hydrolyzing egg white with proteolytic enzymes, filtering the egg white hydrolyzate to obtain a filtrate, and adding sugar to the filtrate. It provides a method for producing an antihypertensive and antioxidant functional egg white peptide, comprising the step of obtaining a Maillard reaction product by the reaction.

Egg white used in the preparation of the antihypertensive functional egg white peptide of the present invention may be any of liquid egg white or powdered egg white.

The protease is at least one selected from the group consisting of flavozyme, protamex, papain, protease, neutrase and alcalase. Preference is given to using.

In the above saccharides can be used any one or more selected from liquid sugars and solid sugars, liquid saccharides can be used any one or more selected from starch syrup and honey, solid sugars are any one selected from sugar, fructo oligosaccharides and glucose The above can be used.

In the step of hydrolyzing egg white with protease, the concentration of egg white in enzyme hydrolysis is 1-15% by weight, and the proteinase is added 0.1-2.0% and hydrolyzed for 1-7 hours at 40-80 ° C. It is preferable to decompose.

After filtering the hydrolyzate obtained above by a filtration membrane, 1-10 weight% of saccharides can be added to the obtained filtrate, and a Maillard reaction can be produced to produce antihypertensive and antioxidant functional egg white peptide.

In order to improve the organoleptic properties of egg white peptides, the present invention adds sugars to egg white hydrolysates hydrolyzed by enzymes to cause Maillard reactions to remove bitter tastes generated during enzymatic hydrolysis of proteins, thereby improving anti-hypertensive functionality. Peptides can be prepared.

Hereinafter, the content of the present invention will be described in more detail through test examples and examples. However, these test examples and examples are only presented to understand the content of the present invention, and the scope of the present invention is not limited to these test examples and examples.

Test Example 1 Preparation of Egg White Hydrolysate

To prepare egg white hydrolyzate, 3 L (3%) of distilled water was added to 90 g of egg white powder. 1% (v / w) of Papain 30,000 was added to the egg white solution having a pH of 7.37, and hydrolyzed by heating at 65 ° C for 4 hours. At this time, a lot of foam was formed during the mixing process, but gradually disappeared during the boiling process. In addition, as the hydrolysis time passed, the dark yellow became stronger. After hydrolysis, the mixture was heated at 80 ° C. for 5 minutes to stop the reaction of the enzyme. After cooling to 4 ° C., the hydrolysis residue subsided and the layers separated. It was centrifuged for 40 minutes at 7,000 RPM (7,519 × g). The primary supernatant was centrifuged, filtered through a filter paper, and concentrated to 10.6 brix at 50 ° C. The concentrate was freeze dried in vacuo to yield 49.73 g of egg white hydrolysate.

<Production of egg white hydrolyzate>

Weighing the Albumen ↓ Adding distilled water (3% Albumen solution) ↓ Adding Papain 30,000 1% (v / w) in Albumen ↓ Heating at 65 ℃ in 4 hour ↓ Heating at 80 ℃ in 5 min ↓ Let the hydrolysate cool (4 ℃ ) ↓ Centrifuge the Albumen hydrolysate for 40 min at 7000 rpm ↓ filtering off impurities through Filter paper ↓ Concentration ↓ Freeze drying

<Test Example 2> Maillard reaction conditions optimal settings

(1) reaction temperature

To determine the optimal reaction temperature between L-Tryptophan and sugar-maillard reaction, 2% honey and 2% L-tryptophan were mixed to adjust pH 7 and 60 ° C for 60 minutes each. The absorbance at 420 nm was measured by heating at 70 ° C, 80 ° C, 90 ° C, 100 ° C, 110 ° C, and 120 ° C. As a result, the brownness of the reactants increased with increasing temperature. Compared with other sugars, the brownness of honey was the highest at every temperature, and the Maillard reaction value increased from 0.1967 to 0.3766 as it increased from 110 ℃ to 120 ℃. In general, most of the reaction solution was slowly increased at 60-80 ℃, but greatly increased above 100 ℃, so the optimum reaction temperature was set at 120 ℃.

(2) Maillard reaction time and choice of sugar

In order to select the optimal reaction time between L-Tryptophan, which is the most saccharide and Maillard reaction, 2% sugar, fructo oligosaccharide, glucose, and honey were mixed with 2% L-Tryptophan and pH 7 The absorbance at 420 nm was measured by heating at 120 ° C. for 30 minutes, 60 minutes, 120 minutes, 180 minutes, and 240 minutes, respectively. As time passed, the brownness of the reactants increased. Sugar and fructo oligosaccharides had similar absorbance values, while glucose showed higher values. Compared to other sugars, the brown value of honey was the highest every hour, and the absorbance values were doubled by 0.6644, 1.2523, 2.5279 every hour from 120 minutes to 240 minutes. The optimum reaction time was set to 240 minutes with the greatest increase in brownness.

Based on the experimental results of the reaction temperature and reaction time, the four sugars were mixed with sugar and L-tryptophan and compared with the brownness of the reactants heated at 120 ° C for 4 hours.The order of honey> glucose> sugar> fructo oligosaccharides The brown color was increased, and honey was selected as the sugar to be used in Maillard reaction.

<Example>

An experiment was carried out to set the optimum reaction conditions in the Maillard reaction of egg white hydrolyzate and honey. In the experiment, 5 ml of egg white hydrolyzate and honey were mixed to pH 7 to make a total solution of 12 ml, 5 ml of the solution was reacted by heating at 120 ° C. for 2 hours. In this experiment, two independent variables were used, where k was 2, and X ₁ and X ₂ represented the concentrations of egg white hydrolyzate and honey, respectively.

<Table 1> Experimental Section

Independent Variables Symbols Coded variables -1.414 -One 0 One 1.414 Albumen protein hydrolysate concentration (%) X ₁ 5 6.46 10 13.54 15 Honey concentration (%) X ₂ 2 2.59 4 5.14 6

Maillard Reaction of Egg White Hydrolysates and Honey The optimum reaction conditions were the concentrations of egg white hydrolysates (5-15%) and honey concentrations (2-6%) with two independent variables X ₁ and X ₂ . Table 2 shows the results of experiments using the reaction, angiotensin converting enzyme (ACE) inhibitory activity, antioxidant activity, and bitterness as dependent variables Y ₁ , Y ₂ , Y _3, and Y ₄ .

In the Maillard reaction (Y ₁ ), the highest value was 1.54 in egg white hydrolyzate and 5.14% in honey, followed by 1.63, followed by 15% egg white hydrolysate and 4% in honey, 1.49 and 13.54% in egg white hydrolysate and 2.59 in honey. As high as 1.36%. In ACE inhibitory activity (Y ₂ ), egg yolk hydrolysates were the highest at 6.46% and honey at 2.59% at 69.73%, followed by egg whites at 6.46% and honey at 5.14% at 66.05%. The ACE inhibitory activity of egg white hydrolyzate was high as 72.05%, but the ACE inhibitory activity was inhibited by causing honey and Maillard reaction. Y ₃ , antioxidant activity was the highest at 70.89% at 13.54% of egg white hydrolyzate and 5.14% at honey, followed by 69.76% at 10% of egg white hydrolyzate and 6% of honey. The antioxidant activity of egg white hydrolyzate was 9.57%, which was ineffective, but the antioxidative activity was increased due to the reaction between honey and Maillard as opposed to ACE inhibitory activity. Y ₄ , bitterness was highest in egg white hydrolysates (5%) and honey (4%) with 7.37 points (out of 9), followed by egg white hydrolysates (10%) and honey (6%) at 7.10 points.

The sensory test was carried out using three samples of each reaction as a sample of brownness (dark brown), fragrance (no smell and sweetness), and bitter taste (no bitterness and sweetness) by Maillard reaction. Table 3 shows the results of sensory evaluation using 'point scale' as '9 points are very good, 5 points are normal, 1 point is very dislike'. As a result of sensory evaluation, the brownness due to Maillard's reaction was determined by experiment no. Dark brown was found in the order of 4, 6, and 8, and brown was the lowest at 3.5 points. Although the fragrance had a mild fragrance by Maillard's reaction, it felt the fishy smell of eggs and showed a score distribution of 4-5 points. There was no significant difference. The bitterness of the bitter taste was weak in order of 5, 8, 3 times.

The antihypertensive activity (Table 4) of the malerad reaction product of egg white hydrolyzate and honey was 52.35-69.73%, and the antioxidant activity (Table 5) was 38.33-70.89%.

<Table 2> Maillard Reaction, ACE Inhibitory Activity, Antioxidant Activity and Bitter Taste Levels According to Egg White Hydrolysates and Honey Concentration

Experiment No. Variable levels Response X ₁ ¹⁾ X ₂ ²⁾ Y ₁ ³⁾ Y ₂ ⁴⁾ Y ₃ ⁵⁾ Y ₄ ⁶⁾ One -One -One 0.75 69.73 38.33 4.33 2 One -One 1.36 55.62 56.73 1.50 3 -One One 0.84 66.05 52.98 6.73 4 One One 1.63 55.01 70.89 3.50 5 -1.414 0 0.69 65.24 43.10 7.37 6 1.414 0 1.49 52.35 67.50 2.17 7 0 -1.414 1.12 61.76 45.06 2.93 8 0 1.414 1.32 57.67 69.76 7.10 9 0 0 1.20 58.69 61.37 5.00 10 0 0 1.18 59.30 63.87 4.53 11 0 0 1.23 58.28 62.56 4.83

¹⁾ Concentration of egg white hydrolyzate (%) ²⁾ Concentration of honey (%)

³⁾ Maillard reaction (absorbance at 420nm) ⁴⁾ ACE inhibitory activity (%)

⁵⁾ Antioxidant activity (%) ⁶⁾ Degree of bitter taste

<Table 3> Sensory Evaluation by Maillard Reaction of Egg White Hydrolysates and Honey

Experiment No. Sensory attribute Color Flavor Taste bitter One 3.5 ± 1.87 ^c 4.33 ± 2.16 ^ns 4.33 ± 0.58 ^bcd 2 4.78 ± 1.71 ^abc 3.83 ± 2.48 1.50 ± 0.50 ^d 3 4.75 ± 2.04 ^abc 4.42 ± 2.38 6.73 ± 0.64 ^abc 4 6.82 ± 1.29 ^a 5.25 ± 1.89 3.50 ± 1.32 ^cd 5 3.67 ± 1.99 ^bc 6 ± 1.1 7.37 ± 1.01 ^a 6 6.22 ± 1.98 ^ab 4.9 ± 2.4 2.17 ± 1.04 ^cd 7 5.08 ± 1.62 ^abc 4.2 ± 2.66 2.93 ± 1.44 ^cd 8 6.03 ± 2.04 ^abc 4.9 ± 2.59 7.10 ± 1.51 ^ab 9 4.73 ± 1.63 ^abc 4.2 ± 2.48 5.00 ± 0.87 ^abc 10 4.67 ± 2.15 ^abc 4.67 ± 1.86 4.53 ± 1.76 ^abc 11 4.43 ± 2.51 ^abc 4.47 ± 2.68 4.83 ± 1.90 ^abc

± standard deviation (n = 6)

Values on the same line in different alphabets have a significant difference (p <0.05) between groups by Duncan's multiple range test.

^ns not significant

TABLE 4 Antihypertensive Activity of Maillard Reaction Products of Egg White Hydrolysates and Honey

maillard reaction ACE inhibitory activity (%) Albumen hydrolysate concentration (%) Honey concentration (%) 6.46 2.59 69.73 13.54 2.59 55.62 6.46 5.14 66.05 13.54 5.14 55.01 5 4 65.24 15 4 52.35 10 2 61.76 10 6 57.67 10 4 58.69 10 4 59.30 10 4 58.28

Table 5 Antioxidant Activity of Maillard Reaction Products of Egg White Hydrolysates and Honey

maillard reaction Antioxidative activity (%) Albumen hydrolysate concentration (%) Honey concentration (%) 6.46 2.59 38.33 13.54 2.59 56.73 6.46 5.14 52.98 13.54 5.14 70.89 5 4 43.10 15 4 67.50 10 2 45.06 10 6 69.76 10 4 61.37 10 4 63.87 10 4 62.56

Maillard Reaction of Egg White Hydrolysates and Honey In a planned experiment to determine the optimal reaction conditions, the concentrations of egg white hydrolysates (5-15%) and honey concentrations (2-6%) were determined by two independent variables, X ₁ and X _2. The reaction surface regression equation for Maillard reaction, ACE inhibitory activity, antioxidant activity, and bitter taste were inputted as dependent variables Y ₁ , Y ₂ , Y _3, and Y ₄ .

<Table 6> Response surface regression equation for Maillard reaction, ACE inhibitory activity, antioxidant activity and bitterness in Maillard reaction of egg white hydrolyzate and honey

Responses Quadratic polynomial model R ² Y ₁ ¹⁾ Y ₁ = 1.20333 + 0.31642X ₁ + 0.08036X ₂ -0.05917X ₁ ² + 0.00583X ₂ ² + 0.04500X ₁ X ₂ 0.987 Y ₂ ²⁾ Y ₂ = 58.7567-5.2949X ₁ -1.1318X ₂ + 0.6698X ₁ ² + 1.1298X ₂ ² + 1.0225X ₁ X ₂ 0.928 Y ₃ ³⁾ Y ₃ = 62.6000 + 8.95591X ₁ + 8.07146X ₂ -4.1075X ₁ ² -3.0525X ₂ ² -0.3300X ₁ X ₂ 0.989 Y ₄ ⁴⁾ Y ₄ = 4.7867-1.6767X ₁ + 1.2872X ₂ -0.2277X ₁ ² -0.1052X ₂ ² -0.1000X ₁ X ₂ 0.944

¹⁾ Maillard reaction (absorbance at 420 ㎚)

²⁾ ACE inhibitory activity (%)

³⁾ Antioxidative activity (%)

⁴⁾ Oranoleptic score of bitter

Egg white hydrolysates by reaction surface analysis and ACE inhibitory activity, antioxidative activity and degree of bitter taste by Maillard reaction of honey are the final result of the optimum conditions. At the concentration of 5.9% of honey, 62.01% of ACE inhibitory activity, 60.55% of antioxidant activity, and 7.14 points of weak bitter strength (higher scores out of 9 indicate less bitter taste).

The method for preparing an antihypertensive and antioxidant functional egg white peptide of the present invention relates to a method for preparing a peptide that exhibits antihypertensive and antioxidant function from egg white, and more specifically, the step of hydrolyzing egg white with an enzyme and filtering the egg white hydrolyzate. Obtaining the liquid includes adding a sugar to the filtrate to cause Maillard reaction to obtain a Maillard reaction product. The antihypertensive functional component of the present invention is excellent in palatability, antihypertensive activity, antihypertensive activity. Egg white peptide of the present invention has a function of dropping blood pressure to people with high blood pressure while removing the bitter taste generated during the enzymatic hydrolysis of the protein to provide a method for producing a functional anti-hypertensive functional peptide by producing a healthy functional food It can be used to.

Figure 1 shows a method for producing an antihypertensive egg white peptide of the present invention.

Claims (3)

In the method of producing antihypertensive and antioxidant functional egg white peptide, Hydrolyzing egg white with protease, Filtering the egg white hydrolyzate to obtain a filtrate; and The method for producing an antihypertensive and antioxidant functional egg white peptide, comprising the step of adding a sugar to the filtrate to produce a Maillard reaction product. The protease of claim 1, wherein the protease is in a crowd consisting of flavozyme, protamex, papain, protease, neutrase and alcalase. Method for producing an antihypertensive and antioxidant functional egg white peptide, characterized in that any one or more selected. The method for preparing an antihypertensive and antioxidant functional egg white peptide according to claim 1, wherein the Maillard reaction causes a Maillard reaction by adding 1 to 10% by weight of a saccharide to the filtrate of the egg white hydrolyzate.

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