KR960701993A - A METHOD FOR HYDROLYSING PROTEINS - Google Patents

A METHOD FOR HYDROLYSING PROTEINS

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Publication number
KR960701993A
KR960701993A KR1019950704686A KR19950704686A KR960701993A KR 960701993 A KR960701993 A KR 960701993A KR 1019950704686 A KR1019950704686 A KR 1019950704686A KR 19950704686 A KR19950704686 A KR 19950704686A KR 960701993 A KR960701993 A KR 960701993A
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South Korea
Prior art keywords
protein
preparation
proteolytic
food
hydrolyzate
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KR1019950704686A
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Korean (ko)
Inventor
문크 니엘센 페르
흐바스 페테르
한센 김
부돌프센 기테
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안네 제케르
노보 노르디스크 아크티에 셀스카브
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Publication of KR960701993A publication Critical patent/KR960701993A/en

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    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23J3/00—Working-up of proteins for foodstuffs
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    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/342—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
    • A—HUMAN NECESSITIES
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    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/345—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of blood proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/645—Proteins of vegetable origin; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/65—Collagen; Gelatin; Keratin; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/66—Enzymes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
    • C12N9/54—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea bacteria being Bacillus
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    • C12N9/14—Hydrolases (3)
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    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
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Abstract

Aspergillus oryzae로부터 유래되고 각각 약 23 kD,27 kD,31 kD,32 kD,35 kD, 38 kD, 42 kD, 47 kD, kD 및 100 kD로부터 선택되는 분자량을 갖는 적어도 5가지 단백질분해 성분으로 이루어진 단백질 분해 효소 제조물, 예를 들면 플라보르자임TM과 배양하여 식물성이나 동물성 단백질을 가수분해시키는 방법은 유용한 단백질 가수분해산물을 재공하거나 모유대체물, 치즈, HVP, 고기즙, 맛을 내는 성분과 같은 식품과 식품의 발효를 위한 보조방법 또는 애완동물 먹이, 화장품과 같은 비- 식품을 제공한다. 이 방법에 의해 높은 정도의 가수분해도(DH), 맛의 발생 및 높은 단백질 용해도(PSI)가 얻어진다.Proteins derived from Aspergillus oryzae and consisting of at least five proteolytic components each having a molecular weight selected from about 23 kD, 27 kD, 31 kD, 32 kD, 35 kD, 38 kD, 42 kD, 47 kD, kD and 100 kD Hydrolyzing vegetable or animal proteins by incubating with a degrading enzyme preparation, such as Flavorzyme ™ , may provide useful protein hydrolysates or foods such as breast milk substitutes, cheese, HVP, meat juices, flavoring ingredients, and the like. Supplementary methods for fermentation of food or non-food products such as pet food and cosmetics are provided. This method yields a high degree of hydrolysis (DH), taste development and high protein solubility (PSI).

Description

단백질의 가수분해 방법(A METHOD FOR HYDROLYSING PROTEINS)A METHOD FOR HYDROLYSING PROTEINS

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 pH 5 내지 pH 9의 pH 범위에서 카제인산나트륨에 적용되는 본 발명의 방법에 의해 달성되는 가수분해의 시간(시간)에 대한 가수분해도(%DH)를 보여준다(■:pH 5, ▲pH 6, ０pH 7, □pH 8, ●pH9).Figure 1 shows the degree of hydrolysis (% DH) versus time (hours) of hydrolysis achieved by the process of the invention applied to sodium caseinate in the pH range from pH 5 to pH 9 (■: pH 5, ▲ pH 6, 0 pH 7, □ pH 8, pH 9).

제2도는 본 발명의 방법에 따른 22 시간 가수분해후 콩 단백질 분리물의 가수분해도(% DH)를 보여준다(■:플라보르자임TM, ▲:코롤라제TM7092, ◇:코롤라제TM7093, ◆:알칼라제TM, □:뉴트라제TM).Figure 2 shows the degree of hydrolysis (% DH) of soy protein isolates after 22 hours hydrolysis according to the method of the present invention (■: Flavorzyme TM , ▲: Corollase TM 7092, ◇: Corollase TM 7093, ◆: Alcalase TM , □: Neutrase TM ).

제3도는 본 발명의 방법에 따른 22시간 가수분해후 카제인산나트륨의 가수분해도(% DH)를 보여준다(■:플라보르자임TM, ▲:코롤라제TM7093, ◇:코롤라제TM7093, ◆:알칼라제TM,□뉴트라제TM).Figure 3 shows the degree of hydrolysis of sodium caseinate (% DH) after 22 hours of hydrolysis according to the method of the present invention (■: Flavorzyme TM , ▲: Corollase TM 7093, ◇: Corollase TM 7093, ◆: Alcalase TM , □ Neutrase TM ).

Claims (21)

단백질분해 효소제조물과의 배양에 의한 단배질의 가수분해 방법에 있어서, 단백질분해 제조물이 Aspergillus oryzae로부터 유래되고 각각 약 23 kD, 27 kD, 31 kD, 32 kD, 35 kD, 38 kD, 42 kD, 47 kD, 53 kD 및 100 kD으로부터 선택되는 분자량을 갖는 적어도 5가지 단백질분해 성분으로 구성된 것을 특징으로 하는 단백질 가수분해방법.In the protein hydrolysis method by incubation with a proteolytic enzyme preparation, the proteolytic preparation is derived from Aspergillus oryzae and is about 23 kD, 27 kD, 31 kD, 32 kD, 35 kD, 38 kD, 42 kD, 47, respectively. A proteolysis method comprising at least five proteolytic components having a molecular weight selected from kD, 53 kD and 100 kD. 제1항에 있어서, 단백질분해 제조물이 각각 분자량 약 23 kD, 31 kD, 35 kD, 38 kD, 및 53 kD을 갖는 적어도 5가지 단백질분해 성분으로 구성된 것을 특징으로 하는 방법.The method of claim 1, wherein the proteolytic preparation consists of at least five proteolytic components each having a molecular weight of about 23 kD, 31 kD, 35 kD, 38 kD, and 53 kD. 제1항 또는 제2항에 있어서,35% 이상, 바람직하게는 60% 이상, 더 바람직하게는 70% 이상, 특히 80% 이상인 단백질 가수분해도(DH)가 얻어지는 것을 특징으로 하는 방법.The method according to claim 1 or 2, characterized in that a degree of protein hydrolysis (DH) of at least 35%, preferably at least 60%, more preferably at least 70%, in particular at least 80% is obtained. 제1항에 있어서, 50% PSI 이상, 바람직하게는 70% PSI 이상, 더 바람직하게는 90% PSI 이상인 단1백질 용해도(단백질 용해도 인덱스(PSI))가 얻어지는 것을 특징으로 하는 방법.The method according to claim 1, wherein a protein solubility (protein solubility index (PSI)) is obtained which is at least 50% PSI, preferably at least 70% PSI, more preferably at least 90% PSI. 제1항 내지 제4항 중 어느 한 항에 있어서, 단백질이 식물성 단백질, 바람직하게는 대두 단백질; 밀 글루텐이나 제인과 같은 곡물 단백질; 평지씨 단백질; 알파파 단백질; 완두 단백질; 콩과류 단백질; 목화씨 단백질; 및 참깨씨 단백질인 것을 특징으로 하는 방법.The protein according to any one of claims 1 to 4, wherein the protein is a plant protein, preferably soy protein; Grain proteins such as wheat gluten or zein; Rapeseed Protein; Alpha wave protein; Pea protein; Legume protein; Cottonseed protein; And sesame seed protein. 제1항 내지 제4항 중 어느 한 항에 있어서, 단백질이 동물성 단백질, 바람직하게는 우유 단백질, 유장 단백질, 카제인, 고기 단백질, 생선 단백질, 혈액 단백질, 난백 또는 젤라틴인 것을 특징으로 하는 방법.The method according to claim 1, wherein the protein is an animal protein, preferably milk protein, whey protein, casein, meat protein, fish protein, blood protein, egg white or gelatin. 제1항 내지 제6항중 어느 한 항에 있어서, 배양이 약 4 내지 10 사이 바람직하게는 약 5 내지 약 9 사이의 pH에서 수행되는 것을 특징으로 하는 방법.7. The method of claim 1, wherein the culturing is carried out at a pH between about 4 and 10, preferably between about 5 and about 9. 9. 제1항 내지 제7항 중 어느 한 항에 있어서, 단백질은 하나 이상의 다른 프로테아제 제조물과 조합하여 단백질 분해 제조물과 배양되는 것을 특징으로 하는 방법.8. The method of any one of claims 1 to 7, wherein the protein is incubated with the proteolytic preparation in combination with one or more other protease preparations. 제8항에 있어서, 프로테아제 제조물은 Bacillus, 바람직하게는 Bacillus subtilis로부터 유래되는 중성 프로테아제인 것을 특징으로 하는 방법.9. The method of claim 8, wherein the protease preparation is a neutral protease derived from Bacillus, preferably Bacillus subtilis. 제8항에 있어서, 프로테아제 제조물은 Bacillus, 바람직하게는 Bacillus licheniforlnis로부터 유래되는 알칼리 프로테아제인 것을 특징으로 하는 방법.The method according to claim 8, wherein the protease preparation is an alkaline protease derived from Bacillus, preferably Bacillus licheniforlnis. 제1항 내지 제10항 중 어느 한 항에 있어서, 단백질이 하나 이상의 리파제 제조물과 조합하여 단백질분해 제조물과 배양되는 것을 특징으로 하는 방법.The method of any one of claims 1 to 10, wherein the protein is incubated with the proteolytic preparation in combination with one or more lipase preparations. 제11항에 있어서, 리파제 제조물이 Mucor, 바람직하게는 Rhizolnucor miehei로부터 유래되는 곰팡이 리파제로 구성된 것을 특징으로 하는 방법.The method of claim 11, wherein the lipase preparation consists of a fungal lipase derived from Mucor, preferably Rhizolnucor miehei. 제11항에 있어서, 리파제 제조물이 Aspergillus, 바람직하게는 Aspergillus niger로부터 유래되는 곰팡이 리파제로 구성원 것을 특징으로 하는 방법.The method of claim 11, wherein the lipase preparation is a member of a fungal lipase derived from Aspergillus, preferably Aspergillus niger. 제1항 내지 제13항 중 어느 한 항에 있어서, 단백질이 가수분해되고 동시에 식품으로 발효되는 것을 특징으로 하는 방법.The method according to any one of claims 1 to 13, wherein the protein is hydrolyzed and fermented simultaneously into food. 제1항 내지 제13항 중 어느 한 항에 따른 방법에 의해 얻어진 단백질 가수분해산물.Protein hydrolyzate obtained by the method according to any one of claims 1 to 13. 제15항에 있어서, 가수분해된 단백질이 우유 단백질, 유장 단백질, 카세인, 고기 단백질, 생선 단백질, 혈액 단백질, 난백 및 젤라틴으로 이루어진 군으로부터 선택되는 동물성 단백질인 것을 특징으로 하는 단백질 가수분해산물.The protein hydrolyzate of claim 15, wherein the hydrolyzed protein is an animal protein selected from the group consisting of milk protein, whey protein, casein, meat protein, fish protein, blood protein, egg white and gelatin. 제15항에 있어서, 가수분해된 단백질이 대두 단백질; 밀 글루텐이나 제인과 같은 곡물 단백질; 평지씨 단백질; 알파파 단백질; 완두 단백질; 콩과류 단백질; 목화씨 단백질; 및 참깨씨 단백질로 이루어진 군으로부터 선택되는 식물성 단백질인 것을 특징으로 하는 단백질 가수분해산물.The method of claim 15, wherein the hydrolyzed protein is soy protein; Grain proteins such as wheat gluten or zein; Rapeseed Protein; Alpha wave protein; Pea protein; Legume protein; Cottonseed protein; And sesame seed protein protein hydrolyzate, characterized in that the vegetable protein selected from the group consisting of. 제15항 내지 제17항 중 어느 한 항에 따른 단백질 가수분해산물로 이루어진 식품.Food consisting of the protein hydrolyzate according to any one of claims 15 to 17. 제18항에 있어서, 모유 대체물; 치즈 맛 생성물; 효소적으로 생성된 HVP; 단백질이 풍분한 영양식품; 스프-, 부용-, 또는 고기- 맛 생성물; 고기즙 생성물; 또는 출발 컬쳐의 생성을 개선시키기 위한 가수분해산물의 성분인 것을 특징으로 하는 식품.19. The method of claim 18, further comprising: a breast milk substitute; Cheese flavor product; Enzymatically produced HVP; Nutritious foods rich in protein; Soup-, bouillon-, or meat-flavored products; Meat juice products; Or a component of the hydrolyzate for improving the production of the starting culture. 제15항 내지 제17항 중 어느 한 항 따른 단백질 가수분해산물로 이루어진 비-식품.Non-food consisting of the protein hydrolyzate according to any one of claims 15-17. 제20항에 있어서, 애완동물 먹이, 화장품 또는 발효액인 것을 특징으로 하는 비-식품.21. A non-food product according to claim 20, which is a pet food, cosmetic or fermentation broth. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
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