KR980002271A - 효소-처리 헤스페리딘, 그의 제조방법 및 효소-처리 헤스페리딘의 이용방법 - Google Patents

효소-처리 헤스페리딘, 그의 제조방법 및 효소-처리 헤스페리딘의 이용방법 Download PDF

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KR980002271A
KR980002271A KR1019970027216A KR19970027216A KR980002271A KR 980002271 A KR980002271 A KR 980002271A KR 1019970027216 A KR1019970027216 A KR 1019970027216A KR 19970027216 A KR19970027216 A KR 19970027216A KR 980002271 A KR980002271 A KR 980002271A
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hesperidin
enzyme
alpha
treated
weight
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KR1019970027216A
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KR100429709B1 (ko
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미야께 도시오
유모또 다까시
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미야께 도시오
가부시끼가이샤 히야시바라 세이부쓰 가가꾸 겐꾸조
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/44—Preparation of O-glycosides, e.g. glucosides
    • C12P19/60—Preparation of O-glycosides, e.g. glucosides having an oxygen of the saccharide radical directly bound to a non-saccharide heterocyclic ring or a condensed ring system containing a non-saccharide heterocyclic ring, e.g. coumermycin, novobiocin
    • C12P19/605—Preparation of O-glycosides, e.g. glucosides having an oxygen of the saccharide radical directly bound to a non-saccharide heterocyclic ring or a condensed ring system containing a non-saccharide heterocyclic ring, e.g. coumermycin, novobiocin to a 1-benzopyran-2-on (or the chalcones and hydrogenated chalcones thereof, e.g. coumermycin, novobiocin, novenamin)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H17/00—Compounds containing heterocyclic radicals directly attached to hetero atoms of saccharide radicals
    • C07H17/04—Heterocyclic radicals containing only oxygen as ring hetero atoms
    • C07H17/06—Benzopyran radicals
    • C07H17/065—Benzo[b]pyrans
    • C07H17/07—Benzo[b]pyran-4-ones

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Saccharide Compounds (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

알파-글루코실 헤스페리딘 1중량부 당, 헤스페리딘 함량이 0.1 중량부 이하이고 ; 베타-모노글루코실 헤스페레틴의 함량이 0.1 내지 0.5량부인, 알파-글루코실 헤스페리딘, 헤스페리딘 및 베타-모노글루코실 헤스페레틴을 포함하여 이루어지는 효소-처리 헤스페리딘.
본 발명은 또한 알파-글루코실 헤스페리딘과 미반응 헤스페리딘을 함유하는 용액을 알파-L-람노시다아제로 처리하여 미반응 헤스페리딘을 베타-모노글루코실 헤스페레틴으로 전환시키는 것을 포함하여 이루어지는 효소-처리 헤스페리딘의 제조방법을 제공한다.
수용성이 뛰어나고 장기간 저장하더라도 결정 침전(흐려짐)이 없는 본 효소-처리 헤스페리딘은 알파-글루코실 헤스페리딘 및 헤스페리딘을 함유하는 물질로부터 물질에 상기의 간단한 처리를 수행함으로써 제조할 수 있다. 본 발명은 또한 효소-처리 헤스페리딘의 이용 방법을 제공한다. 본 효소-처리 헤스페리딘은 귤 통조림의 흐림 방지와 천연 착색 물질의 퇴색 방지에 사용될 수 있다.

Description

효소-처리 헤스페리디, 그의 제조방법 및 효소-처리 헤스페리딘의 이용방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (10)

  1. 알파-글루코실 헤스페리딘 1중량부 당, 헤스페리딘 함량이 0.1 중량부 이하이고 ; 베타-모노글루코실 헤스페레틴의 함량이 0.1 내지 0.5량부인, 알파-글루코실 헤스페리딘, 헤스페리딘 및 베타-모노글루코실 헤스페레틴을 포함하여 이루어지는 효소-처리 헤스페리딘.
  2. 제1항에 있어서, 알파-글루코실 헤스페리딘 1중량부 당 0.15 내지 0.4 중량부이 베타-모노글루코실 헤스페레틴을 함유하는 효소-처리 헤스페리딘.
  3. 알파-글루코실 헤스페리딘과 미반응 헤스페리딘을 함유하는 용액을 알파-L-람노시다아제로 처리하여 미반응 헤스페리딘을 베타-모노글루코실 헤스페레틴으로 전환시키는 것을 포함하여 이루어지는 효소-처리 헤스페리딘의 제조방법.
  4. 제3항에 있어서, 상기 용액은 헤스페리딘과 함께 알파-글루코실 당 화합물을 함유하는 용액을 당-전달 효소로 처리하는 것에 의해 수득가능한 방법.
  5. 제3항에 있어서, 상기 알파-L-람노시다아제가 헤스페리딘인 방법.
  6. 제3항에 있어서, 상기 효소-처리 헤스페리딘이 알파-모노글루코실 헤스페리딘 1중량부 당, 0.1중량부 이하의 헤스페리딘과 0.1 내지 0.5중량부의 베타-모노글루코실 헤스페레틴을 함유하는 방법.
  7. 유효량의 제1항의 효소-처리 헤스페리딘을 귤 통조림 내에 혼입하는 것을 포함하여 이루어지는, 귤 통조림 내의 혼탁을 방지하는 방법.
  8. 유효량의 제1항의 효소-처리 헤스페리딘을 감귤류 음료 내에 혼입하는 것을 포함하여 이루어지는, 감귤류 음료 내의 혼탁을 방지하는 방법.
  9. 제1항의 효소-처리 헤스페리딘을 천연 착색제와 공존하게 하는 것을 포함하여 이루어지는, 천연 착색제의 퇴색 방지 방법.
  10. 제9항에 있어서, 효소-처리 헤스페리딘을 효소-처리 루틴 및/또는 L-아스코르빈산과 조합하여 사용하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019970027216A 1996-06-26 1997-06-25 효소-처리헤스페리딘,그의제조방법및효소-처리헤스페리딘의이용방법 KR100429709B1 (ko)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP1996-166464 1996-06-26
JP16646496 1996-06-26
JP1997-104272 1997-04-22
JP10427297A JP3833775B2 (ja) 1996-06-26 1997-04-22 酵素処理ヘスペリジンおよびその製造方法ならびに酵素処理ヘスペリジンの使用方法

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KR980002271A true KR980002271A (ko) 1998-03-30
KR100429709B1 KR100429709B1 (ko) 2004-07-19

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US (1) US5885969A (ko)
EP (1) EP0825196B1 (ko)
JP (1) JP3833775B2 (ko)
KR (1) KR100429709B1 (ko)
DE (1) DE69707607T2 (ko)
TW (1) TW434249B (ko)

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DE69821428T2 (de) * 1997-03-24 2004-12-16 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Verfahren zur herstellung einer alpha-monoglucosylhesperidin-reichen substanz
JP3878763B2 (ja) * 1999-02-24 2007-02-07 江崎グリコ株式会社 柑橘系果汁ならびに果汁飲料の製造方法
FR2841472B1 (fr) 2002-06-28 2006-02-24 Agronomique Inst Nat Rech Composition nutritionnelle ou therapeutique contenant le compose hesperidine ou l'un de ses derives
KR101356330B1 (ko) * 2004-12-24 2014-01-27 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조 간기능 개선제
JP4902151B2 (ja) * 2005-08-01 2012-03-21 株式会社林原生物化学研究所 ヘスペレチン−７−β−マルトシド及びその製造方法並びにその用途
JP2008131888A (ja) * 2006-11-28 2008-06-12 Sanei Gen Ffi Inc ヘマトコッカス藻色素の耐光性向上方法
FR2919501B1 (fr) 2007-08-02 2010-12-31 Oreal Utilisation d'hesperidine ou de l'un de ses derives pour la prevention et/ou le traitement des peaux relachees
MX2010002247A (es) 2007-09-04 2010-05-17 Oreal Uso de una combinacion de hesperidina y de un microorganismo para influir en la funcion de barrera de la piel.
FR2920305B1 (fr) 2007-09-04 2010-07-30 Oreal Utilisation d'un lysat de bifidobacterium species pour le traitement de peaux sensibles.
FR2920304B1 (fr) 2007-09-04 2010-06-25 Oreal Utilisation cosmetique de lysat bifidobacterium species pour le traitement de la secheresse.
JP5419366B2 (ja) * 2008-03-03 2014-02-19 東洋精糖株式会社 生体吸収性に優れたヘスペレチン組成物
JP4959006B2 (ja) 2009-02-03 2012-06-20 サンスター株式会社 ヘスペリジン含有組成物
FR2942719B1 (fr) 2009-03-04 2011-08-19 Oreal Utilisation de microorganismes probiotiques pour limiter les irritations cutanees
US20130022712A1 (en) * 2011-07-20 2013-01-24 Tropicana Products, Inc. Fading protection of colors derived from natural sources used in beverage products
JPWO2013018779A1 (ja) * 2011-08-01 2015-03-05 株式会社林原 α−グルコシルヘスペリジンの結晶とその用途
FR2980360B1 (fr) 2011-09-27 2013-10-11 Oreal Utilisation cosmetique de l'hesperidine ou de l'un de ses derives dans la prevention et/ou le traitement des odeurs corporelles.
MX2016011424A (es) * 2014-03-03 2016-12-02 Hayashibara Co Glicosil hesperetina y procedimiento para la produccion de la misma y sus usos.
KR20180044405A (ko) 2015-09-02 2018-05-02 가부시기가이샤하야시바라 황변 현상 저감용 피부외용제
WO2019021510A1 (ja) 2017-07-28 2019-01-31 太陽化学株式会社 フラボノイド包接化合物の製造方法

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JP3536138B2 (ja) * 1994-09-12 2004-06-07 江崎グリコ株式会社 ヘスペリジンの結晶析出防止法並びにみかん又はみかん果汁を含む液状食品の白濁防止法

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TW434249B (en) 2001-05-16
EP0825196A3 (en) 1998-07-15
JP3833775B2 (ja) 2006-10-18
DE69707607T2 (de) 2002-06-20
US5885969A (en) 1999-03-23
EP0825196B1 (en) 2001-10-24
EP0825196A2 (en) 1998-02-25
JPH1070994A (ja) 1998-03-17
DE69707607D1 (de) 2001-11-29
KR100429709B1 (ko) 2004-07-19

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