WO2000062623A1 - Procede de production de proteines de soja - Google Patents

Procede de production de proteines de soja Download PDF

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Publication number
WO2000062623A1
WO2000062623A1 PCT/JP2000/002403 JP0002403W WO0062623A1 WO 2000062623 A1 WO2000062623 A1 WO 2000062623A1 JP 0002403 W JP0002403 W JP 0002403W WO 0062623 A1 WO0062623 A1 WO 0062623A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
phytic acid
enzyme
soybean protein
solubility
Prior art date
Application number
PCT/JP2000/002403
Other languages
English (en)
Japanese (ja)
Inventor
Kazunobu Tsumura
Tsutomu Saitoh
Wataru Kugimiya
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to AU36775/00A priority Critical patent/AU3677500A/en
Publication of WO2000062623A1 publication Critical patent/WO2000062623A1/fr

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Classifications

    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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

Definitions

  • the present invention is based on phytic acid: ⁇ : protein! Background art on the lit method
  • the separated protein has a high protein content and various functions such as emulsifiability, gel stiffness, and ifc'l ⁇ l. Therefore, as a food or food modifying material, meat products, water fibers, etc. It is widely used in foods, prepared foods, bread, and ingredients for kin. Moreover, its citizenship is high, making it an ideal protein source. It contains about 1% of phosphorus, of which 70 to 80% is said to exist as phytin.
  • Phytic acid (myo-inositol hexarate) is a nutrient ⁇ : it forms chelate bonds with essential mineral components (calcium, magnesium, iron, iron, etc.) to form degradable ⁇ ! It is preferable to remove or remove these occupations because they may reduce the absorption of these occupations or have an effect on consumption.
  • Japanese Patent Laid-Open No. 6-86640 a method in which the soybean milk is treated with the phyase of a plant ⁇ ( ⁇ F1-277706 ⁇ ), Treatment of pasteurized commercial bean paste L using neutral and active fibrose (Japanese Patent Application Laid-Open No. Hei 6-38 745).
  • Japanese Patent Application Laid-Open No. Hei 6-38 745 Treatment of pasteurized commercial bean paste L using neutral and active fibrose.
  • Shima Almost ⁇ The protein is in the haze, in the vicinity or at the lower pH range (pH 2 to 6), and according to the knowledge of the present inventors, the solubility
  • the present inventors have studied to improve the above, and as a result, when the pH is 6 or more, the phytic acid is treated by treating the protein with an enzyme having phytate tolerance.
  • the inventors have found that it is possible to obtain a significantly improved solubility and a good protein of 1% and a protein, and have made the present invention true. That is, the present invention is directed to reacting an enzyme having phytic acid content and properties with iS ⁇ ! Fe ⁇ protein in a pH range of 6 to 9 to the iS ⁇ ! Fe ⁇ protein. It is a method of protein.
  • the phytic acid boiling enzyme used here is an enzyme having an activity whose pH is in the range of 6 to 9, particularly a ferment-derived enzyme 3 ⁇ 4 ⁇ 'preferred U ⁇ . Description
  • the protein may be soymilk, soymilk, m, or protein containing protein, but the protein is used for the sake. If the ⁇ protein that is excessively denatured by the addition is treated with phytic acid, In particular, if the protein s is high, such as in the case of isolated ⁇ protein or soy milk, ⁇ processing and processing will be difficult. For example, to remove phytic acid from the soybean protein, extract it with water at pH 7 to 8, and separate it into a water-insoluble fraction (okara) and a water-soluble fraction (soybean milk). The soluble fraction is made equal at pH around 4.5 and separated into an insoluble fraction (force) and a soluble fraction (whey) to obtain an acid curd.
  • okara water-insoluble fraction
  • whey a soluble fraction
  • t ⁇ S to be used is preferably not accompanied by protein denaturation, or so-called 1 « ⁇ : ⁇ : which has been subjected to a processing treatment in which protein denaturation is the nucleus.
  • ⁇ ⁇ Beans are suitable as a raw material, and particularly, NSI (nitrogen solubility coefficient) is 60 or more, preferably 80 or more. I prefer ⁇ .
  • NSI nitrogen solubility coefficient
  • the force of denaturation of a protein in a solution containing the protein by heating or the like can be determined by differential scanning calorimetry (DSC) analysis of the protein (Nagano et al. J. Agric. Food Chem., 40. 941-944 (1992)).
  • the pH power of phytic acid degradation is particularly important, and is difficult at pH 6 to 9, preferably above pH 6.0, more preferably at pH 6.2 to 8.5, and even more preferably at pH 6.5 to 7.5. Good to do.
  • the solubility of soy protein cut at a pH of less than 6 is reduced, resulting in poor strength. Further, if the pH exceeds 9.0, J »becomes poor, which is not preferable.
  • the enzyme used for $ M in the present invention is capable of degrading a medium of pH 7 or more, ie, T ′ phytin and phytin.
  • Phytin and phytin ⁇ can be used as enzymes which can be used in animals, plants, and yeasts.
  • the genus Aspergillus Aspergillus
  • the genus Penicillium Pierillus
  • Bacillus Bacillus
  • the genus Pseudomonas Pseudomonas
  • Saccharomyces Saccharomyces
  • Kluyveromyces II Neurospora produced from Neurospora
  • Phosphatase capable of decomposing phytic acid and phytin ⁇ is also included.
  • the enzyme can be used regardless of the powder or liquid form. 0.01% to 10Sfi%, preferably 0.05%, of crude protein S3 in soybean protein
  • the enzyme titer is 0.1 to: I 0 Preferably - Five -
  • soy protein filterase it is preferred to add soy protein filterase.
  • the fermentation contains 4 mM sodium phytate, 0.2 MT Tris-HC 1
  • Enzyme SJ ⁇ of ⁇ ⁇ and time can be the enzyme used, usually 2 0 ° C ⁇ 80 e C, preferably 30; C ⁇ ⁇ 70 ° C, more preferably, 40 ° 60. React with C for 103 hours, preferably 30 minutes to 1 hour.
  • the fats and oils and Z or milk ⁇ are added to the protein before or after the sterilization step, and a certain amount is added after the ⁇ !: step, or during the i ⁇ step.
  • the decomposed product may be removed by precipitation separation at UF and isoelectric point.
  • the amount of phytin can be measured by a known method, for example, Cereal Chem., 63, 475 (1980).
  • the soy protein obtained by the present invention has a phytin ⁇ * content of 0.2% ⁇ J3 ⁇ 4J3 ⁇ 4 under fiber, 0.1%, whereas the normal protein content of the protein contains about 2% phytic acid.
  • ⁇ 3 ⁇ 4 It is greatly reduced and the original machine food (solubility etc.) and the flavor are impaired, so it can be used for various food ingredients ⁇ and it is also preferred in terms of: ⁇ Protein power can get.
  • Example 2 Water was added to the acid salt obtained in Example 1 and thoroughly dispersed (crude protein content: 1 o £ ft%), and the pH was adjusted to 5.5 (Comparative Example 1) and 5.0 (Comparative Example) with sodium bicarbonate. After 2), 0.4% by weight (4UZg crude soy protein) of phytase (trade name "Sumiichi PHYJ, Shin Nihon I ⁇ ; fc ⁇ ”) was added to the crude protein weight, and the mixture was added at 40 C for 1 hour. Stir and carry out each enzymatic reaction -7-
  • soybean protein had a phytic acid content of 0.04% .m. (NS I) 89 and a good flavor.
  • ⁇ protein had a phytin ⁇ content of 0.03%, solubility (NSI) of 90 and good flavor.
  • ⁇ 95 prepared in the same manner as in Difficult Example 5. C, heat for 5 minutes, immediately 2 o. After cooling to c, the mixture was separated into soymilk and okara. The resulting soymilk (solid content 9%, crude protein 4.5Sfi%) was vacuumed. This concentrated soymilk (solid content 13%, crude protein 6.5 Sft%, pH 6.2) was supplemented with phytase (trade name “Sumiteam PHY”, Shin Nihon ⁇ b3 ⁇ 4t3 ⁇ 4) at 0.4% by weight (4UZg crude) based on the crude protein weight. ⁇ : Protein) 40. Stirred at C and started the enzyme. Immediately after the start, the viscosity increased and gradually became a gel. Therefore, implementation with heated concentrated soymilk was difficult.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Cette invention se rapporte à un procédé permettant de produire sur une échelle industrielle des protéines de soja contenant une quantité réduite d'acide phytique et ayant une solubilité élevée et un goût agréable. Ce procédé consiste à traiter des protéines de soja non dénaturées ou des protéines de soja ayant un faible niveau de dénaturation avec une enzyme d'origine microbienne décomposant l'acide phytique, ayant une activité à un pH compris entre 6 et 9, afin de décomposer l'acide phytique à un pH compris entre 6 et 9.
PCT/JP2000/002403 1999-04-16 2000-04-13 Procede de production de proteines de soja WO2000062623A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU36775/00A AU3677500A (en) 1999-04-16 2000-04-13 Process for producing soybean protein

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP11/108818 1999-04-16
JP11108818A JP2000300185A (ja) 1999-04-16 1999-04-16 大豆蛋白の製造方法

Publications (1)

Publication Number Publication Date
WO2000062623A1 true WO2000062623A1 (fr) 2000-10-26

Family

ID=14494303

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2000/002403 WO2000062623A1 (fr) 1999-04-16 2000-04-13 Procede de production de proteines de soja

Country Status (3)

Country Link
JP (1) JP2000300185A (fr)
AU (1) AU3677500A (fr)
WO (1) WO2000062623A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002067690A1 (fr) * 2001-02-28 2002-09-06 Fuji Oil Company,Limited Proteine de soja, son procede de production et aliments a base de proteine acide l'utilisant
WO2003086105A1 (fr) * 2002-04-03 2003-10-23 Fuji Oil Company, Limited Aliment gelifie contenant des proteines 7s de soja
WO2003070017A3 (fr) * 2002-02-23 2003-12-31 Nutri Pharma Danmakr Holding A Nouveaux produits a base de proteines de soja
EP1537787A1 (fr) * 2002-08-28 2005-06-08 Fuji Oil Company, Ltd. Aliments gelatineux acides a base de proteines de soja et procede de production desdits aliments
WO2005082156A1 (fr) * 2004-02-26 2005-09-09 Fuji Oil Company, Limited Solution et gel contenant une protéine de soja
WO2008136326A1 (fr) * 2007-04-26 2008-11-13 Fuji Oil Company, Limited Procédé de production de protéines de soja solubles dans un milieu acide

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004017751A1 (fr) * 2002-07-24 2004-03-04 Fuji Oil Company, Limited Aliment pour alevins et procede de production d'un hydrolysat de proteine vegetale a faible teneur en phytine a utiliser dans ledit aliment

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995027406A1 (fr) * 1994-04-06 1995-10-19 Novo Nordisk A/S Produit dietetique a base de soja, son procede de production et son utilisation
WO1995028850A1 (fr) * 1994-04-22 1995-11-02 Novo Nordisk A/S Procede destine a ameliorer la solubilite de proteines vegetales

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995027406A1 (fr) * 1994-04-06 1995-10-19 Novo Nordisk A/S Produit dietetique a base de soja, son procede de production et son utilisation
WO1995028850A1 (fr) * 1994-04-22 1995-11-02 Novo Nordisk A/S Procede destine a ameliorer la solubilite de proteines vegetales

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002067690A1 (fr) * 2001-02-28 2002-09-06 Fuji Oil Company,Limited Proteine de soja, son procede de production et aliments a base de proteine acide l'utilisant
KR100809196B1 (ko) * 2001-02-28 2008-02-29 후지 세유 가부시키가이샤 대두 단백질 및 그 제조법과 그것을 사용한 산성의 단백질식품
CN100429988C (zh) * 2001-02-28 2008-11-05 不二制油株式会社 大豆蛋白质、其生产方法及应用它的酸性蛋白质食物
US7465470B2 (en) 2001-02-28 2008-12-16 Fuji Oil Company, Limited Process for producing a soybean protein usable in acidic foods
WO2003070017A3 (fr) * 2002-02-23 2003-12-31 Nutri Pharma Danmakr Holding A Nouveaux produits a base de proteines de soja
WO2003086105A1 (fr) * 2002-04-03 2003-10-23 Fuji Oil Company, Limited Aliment gelifie contenant des proteines 7s de soja
EP1537787A1 (fr) * 2002-08-28 2005-06-08 Fuji Oil Company, Ltd. Aliments gelatineux acides a base de proteines de soja et procede de production desdits aliments
EP1537787A4 (fr) * 2002-08-28 2010-08-11 Fuji Oil Co Ltd Aliments gelatineux acides a base de proteines de soja et procede de production desdits aliments
WO2005082156A1 (fr) * 2004-02-26 2005-09-09 Fuji Oil Company, Limited Solution et gel contenant une protéine de soja
JPWO2005082156A1 (ja) * 2004-02-26 2007-10-25 不二製油株式会社 大豆たん白含有溶液乃至ゲル
WO2008136326A1 (fr) * 2007-04-26 2008-11-13 Fuji Oil Company, Limited Procédé de production de protéines de soja solubles dans un milieu acide
JPWO2008136326A1 (ja) * 2007-04-26 2010-07-29 不二製油株式会社 酸性可溶大豆蛋白質の製造法

Also Published As

Publication number Publication date
AU3677500A (en) 2000-11-02
JP2000300185A (ja) 2000-10-31

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