WO2007105734A1 - 不凍活性を有する甲殻類由来タンパク質 - Google Patents
不凍活性を有する甲殻類由来タンパク質 Download PDFInfo
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- WO2007105734A1 WO2007105734A1 PCT/JP2007/054989 JP2007054989W WO2007105734A1 WO 2007105734 A1 WO2007105734 A1 WO 2007105734A1 JP 2007054989 W JP2007054989 W JP 2007054989W WO 2007105734 A1 WO2007105734 A1 WO 2007105734A1
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- WIPO (PCT)
- Prior art keywords
- crustacean
- protein
- extract
- antifreeze activity
- antifreeze
- Prior art date
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- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 108010051110 tyrosyl-lysine Proteins 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/43504—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates
- C07K14/43509—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates from crustaceans
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a protein having antifreeze activity, a method for producing the same, and utilization.
- Ice Nuclear Protein INP
- Anti-Freeze Protein AFP
- Ice nuclei active bacteria are bacteria that have the ability to freeze pure water at 24 ° C without being frozen even at 20 ° C. It is clear that water acts as a nucleus when water begins to freeze. Such bacteria are known to cause frost damage on plants. Bacteria belonging to the genus Pseudomonas and Erwinia are known as the ice nucleus active bacteria (Non-patent Documents 12).
- the ice nucleus protein is a protein having ice nucleus activity obtained from these ice nucleus active bacteria. Ice nucleoproteins are mostly derived from microorganisms and have been proposed for use in the food field, but at present they have not been put to practical use.
- Antifreeze protein is a protein that exhibits an activity of inhibiting the growth of ice crystals, and is produced by species that live in many low-temperature environments. These species include fish inhabiting the Antarctic Ocean and low-temperature environments, plants growing in cold regions, beetle larvae that overwinter in cold regions, and microorganisms that adapt to low temperatures. So far, plant-derived antifreeze protein (patent document 1 2), lichen-derived antifreeze protein (patent document 2), fish-derived antifreeze protein (patent document 3 4), insect-derived antifreeze protein (patent document 5), etc. Reported Has been. Despite the fact that antifreeze proteins have been obtained from such a wide range of species, there are no reports on antifreeze proteins derived from crustaceans.
- Patent Document 1 International Publication WO98 / 04148
- Patent Document 2 International Publication W099Z37673
- Patent Document 3 International Publication W096Z11586
- Patent Document 4 International Publication WO97Z02343
- Patent Document 5 International Publication WO99Z00493
- Patent Document 6 International Publication WO90Z13571
- Non-Patent Document l Appl. Microbiol. 28, p456, (1974)
- Non-Patent Document 2 Pro 4th Int. Cont. Plant. Path. Bact. P725, (1978)
- An object of the present invention is to provide a substance having antifreeze activity that can be used in a wide range of fields including foods in terms of safety, activity, productivity, and price.
- the present invention provides the proteins (1) to (3) having antifreeze activity.
- a protein having antifreeze activity derived from crustaceans (1) A protein having antifreeze activity derived from crustaceans.
- the crustacean-derived protein has a molecular weight of about 37,000, about 16,000 and / or about 15,400 under reducing conditions, as determined by sodium dodecyl sulfate (SDS) -polyacrylamide electrophoresis, N
- SDS sodium dodecyl sulfate
- the protein having antifreeze activity according to (1), wherein the terminal amino acid is a protein represented by SEQ ID NO: 1 or 2.
- the present invention provides crustacean extracts having antifreeze activity (4) to (6).
- Crustacean extracts with antifreeze activity including proteins with antifreeze activity derived from crustaceans.
- a protein having an antifreeze activity derived from a crustacean has a molecular weight measurement by sodium dodecyl sulfate (SDS) -polyacrylamide electrophoresis of about 37,000, about 16,00 0 and / or about 15,400 under reducing conditions.
- the shellfish extract having antifreeze activity according to (4) which has a molecular weight and whose N-terminal amino acid is a protein represented by SEQ ID NO: 1 or 2.
- the present invention provides a method for producing a crustacean extract having antifreeze activity (7) to (: 13).
- Crustacean shell, meat and / or visceral force A method for producing a crustacean extract having antifreeze activity, characterized by hot water extraction.
- the present invention provides a food quality improver comprising a protein having antifreeze activity (14) to (: 17) or a crustacean extract having antifreeze activity, and a food to which the quality improver is added.
- a food quality improver comprising a protein having antifreeze activity (14) to (: 17) or a crustacean extract having antifreeze activity, and a food to which the quality improver is added.
- a protein having antifreeze activity (1) to (3), a shellfish extract having antifreeze activity (4) to (6), or (7) to (14) A food quality improving agent containing a crustacean extract having antifreeze activity produced by any method.
- a food with improved quality characterized by adding the quality improver of (14).
- the protein having antifreeze activity of the present invention is a crustacean-derived protein suitable for addition to foods, it can be added to various foods. In particular, by adding to frozen foods, quality deterioration due to freezing of frozen foods can be suppressed. In addition, because it is contained in many shellfish and discarded shells, it can be used for waste and can be manufactured at low cost.
- FIG. 1 is a diagram showing a chromatography chart of a protein extracted from krill in Example 1.
- FIG. 2 is a chart showing a Sephacryl S-200 HR gel filtration column chromatography chart of Example 1.
- FIG. 3 shows a chart of Sephacryl S-200 HR gel filtration column chromatography of Example 1. 4] Photo of electrophoresis using SDS-polyacrylamide gel confirming the molecular weight of this protein sample 1.
- FIG. 8 is a graph showing the temperature stability of the antifreeze activity of this protein sample 2.
- FIG. 9 is a diagram showing the measurement results of the recrystallization inhibitory activity of this protein sample 2.
- FIG. 11 A diagram showing the measurement results of antifreeze activity of extract powders A and B.
- FIG. 15 shows a chart of Superdex G30 gel filtration chromatography of the protein extracted from the krill dry powder of Example 8.
- FIG. 16 is a chart showing a reverse phase HPLC chart of Example 8.
- FIG. 17 is a chart showing a reverse-phase HPLC chart of Example 8.
- FIG. 21 is a view showing the salt solubility of the lost body to which extract powder B is added.
- FIG. 22 is a diagram showing the amount of DMA produced by the lost body to which extract powder B is added.
- the crustacea refers to the arthropod submaxillary crustacean network, and further includes the casil shrimp net (C mark harocarida), the mukadebi sub net (Remipedia), the daphnia sub net (Branchiopoda), and This refers to animals classified as Maxillopoda and Malacostraca.
- the crustacea there are shrimp, crayfish, strength, krill, krill, shrimp, and shrimp in shrimp (decapoda) that are widely used for food in the fishery industry.
- antifreeze activity is evaluated by thermal hysteresis.
- Thermal hysteresis is usually the same as the freezing temperature and freezing point of water, but if a substance such as antifreeze protein is present, it binds to the surface of the ice crystal and inhibits crystal growth, causing the freezing point to drop. The difference between the melting temperature and freezing temperature that occurs.
- antifreeze activity the freezing point of the solution was obtained by an osmometer (eg, OSMOMETER OM 801 manufactured by Vogel), and thermal hysteresis was evaluated.
- the recrystallization inhibitory activity of ice crystals is the activity of suppressing this recrystallization. That is, the activity of keeping small ice crystals small.
- the antifreeze protein of the present invention has the activity of inhibiting the recrystallization of ice crystals, and can also suppress the deterioration of food quality due to temperature change during frozen storage, which is not limited to freezing frozen foods.
- the presence or absence of ice crystal recrystallization inhibitory activity was measured by observing ice crystals with a microscope and observing the number of micro ice crystals. That is, 2 ⁇ l of a protein sample having an inhibitory activity on recrystallization of ice crystals dissolved in a 30% sucrose solution is dropped on a cover glass, and the cover glass is placed on top of it and sandwiched between them. (Olympus ⁇ 2 microscope, Linkam LK600 temperature controller) Cool the cooling stage at 20 ° C, 30 ° C, 20 ° C, 30 ° C, 20 ° C, 30 ° C, and 10 ° C in the order of 0.1 ° C / sec.
- the number of ice crystals having an area of 10.01 35 ⁇ m 2 was counted as micro ice crystals. If a substance having an activity to inhibit recrystallization of ice crystals is not added, the ice crystals grow larger and the number of micro ice crystals decreases, but the activity of inhibiting ice crystal recrystallization increases the number of micro ice crystals.
- protein is first extracted from crustaceans.
- General methods for extracting, separating and concentrating proteins can be used. That is, all tissues present in crustaceans are crushed, and the resulting suspension is centrifuged to remove insoluble substances.
- a surfactant anionic, nonionic, zwitterionic, cationic, polymeric surfactant, etc.
- nonionic surfactants are suitable.
- the obtained supernatant can be separated and concentrated by the following general method. Separation by “sulfuric acid fraction” as a salting-out method.
- the protein obtained by the above method is subjected to heat treatment, reduction treatment, or heat reduction treatment to produce a protein exhibiting antifreeze activity.
- a reducing agent such as 2-mercaptoethanol, dithiothreitol, and ascorbic acid
- the antifreeze protein of the present invention can be obtained directly.
- the antifreeze protein of the present invention can also be obtained by decomposing a protein extracted at a low temperature by heat treatment or reduction treatment. At this time, the hot water extraction is preferably at 60 ° C or higher, particularly preferably at 80 ° C or higher.
- the extract is heated (at 60 ° C or higher) or treated with a reducing agent such as 2-menolecaptoethanol, dithiothreitol, or ascorbic acid. As a result, the extracted protein is decomposed to obtain antifreeze protein.
- the protein having antifreeze activity of the present invention has a molecular weight of about 37,000, about 16,000 and / or about 15,400 under reducing conditions by molecular weight measurement by sodium dodecyl sulfate (SDS) -polyacrylamide electrophoresis. And a protein having an N-terminal amino acid represented by SEQ ID NO: 1 or 2 is included.
- SDS sodium dodecyl sulfate
- SEQ ID NO: 1 or 2 is included.
- the above extract has antifreeze activity as it is, but when it is further purified and concentrated, it can be purified and concentrated using the characteristics of these proteins as an index.
- the protein of the present invention has antifreeze activity and ice crystal recrystallization inhibitory activity, addition of the protein to food can suppress food deterioration due to freezing.
- the amount added to the food is the strength depending on the type of food, the purpose of use, and the total weight of the food. In the case of an extract having a purity such as the protein sample 2 of Example 1 and each extract powder of Example 8, It is preferable to add about 0.00001% to 10%, preferably about 0.0001% to 0.1%.
- the extract was suspended in a homogenizer using 420 ml of an extract containing 50 mM ammonium bicarbonate (pH 7.9) and lmM P MSF per 80 g of frozen Antarctic krill.
- Triton-X100 manufactured by Sigma
- Triton-X100 was added to this suspension so as to be 0.1%, and the mixture was stirred for 1 hour under ice cooling. Thereafter, the suspension was centrifuged at 10,000 ⁇ g for 30 minutes, and the resulting supernatant was subjected to ammonium sulfate fractionation. That is, the precipitate obtained by adding 35-65% saturated ammonium sulfate is 30 x 10,000 x g. Centrifugation was performed for a minute and recovered.
- this fraction was put into a dialysis membrane, and polyethylene glycol 6000 (manufactured by Wako Pure Chemical Industries, Ltd.) was coated around the dialysis membrane. The fraction was allowed to stand at 4 ° C for about 3 hours and concentrated about 10 times. This was then dialyzed overnight at 4 ° C against 10 mM ammonium bicarbonate (pH 7.9) solution. After dialysis, it was applied to 1.6 ( ⁇ 60 ( ⁇ 3 11 & ( ⁇ 71 S-200 HR gel filtration column chromatography, which had been equilibrated with the same solution. The peak indicated by the chromatographic arrow shown in Fig. 2 This fraction was put into a dialysis membrane, dialyzed with distilled water, and then freeze-dried, and 80 mg of protein (this protein sample) was obtained from 80 g of frozen Antarctic krill. 1) was obtained.
- polyethylene glycol 6000 manufactured by Wako Pure Chemical Industries, Ltd.
- this protein sample 1 was measured by SDS-polyacrylamide gel electrophoresis. Using 10% acrylamide gel, run for 12 hours at 12 mA using a buffer solution containing 0.1% SDS, 25 mM Trishydroxymethylaminomethane, 192 mM glycine (pH 8.6), then CBB R Protein was stained at -250. As a result, it was shown that this protein has a subunit structure of about 200 kDa composed of monomers of about 86 kDa or 90 kDa (Fig. 4; the leftmost column is a molecular weight marker, the second column from the left is 200 kDa).
- the Nile blue A solution was prepared by dissolving 0.25 g in 100 ml of distilled water, then adding 1 ml of concentrated sulfuric acid, boiled for 2 hours, and filtered through a filter. The gel after electrophoresis was transferred into this solution and incubated at 50 ° C for 30 minutes. Thereafter, the mixture was transferred to a 5% acetic acid solution, incubated at 50 ° C. for 2 days, and further incubated in a 0.5% hydrochloric acid solution for 5 minutes, followed by washing with distilled water. As a result, bands of 86 kDa, 90 kDa, and 200 kDa developed, indicating that fatty acids were bound to these proteins (Fig. 4; rightmost column).
- N-terminal amino acid sequence of this protein sample 1 was analyzed. That is, SDS-polyacrylamide electrophoresis was performed in the same manner as in Example 2, and then transferred to a polyvinylideneidene film using a semi-dry transfer apparatus. The band of this protein sample 1 was cut out, and the N-terminal amino acid sequence was analyzed with a protein sequencer (ABI 473A type protein sequencer). As a result, it was revealed that the N-terminal amino acid sequence of this protein sample was as shown in SEQ ID NOs: 3 and 4 in the sequence listing. This also indicates that there is an isoform having a similar amino acid sequence in the present protein sample 1.
- Heat hysteresis was measured as antifreeze activity for the protein sample 1 and the protein sample 2 described above.
- the freezing point of the solution was determined by OSMOMETER OM 801 manufactured by Vogel, and the thermal hysteresis was determined.
- the thermal hysteresis increased in a concentration-dependent manner at a protein concentration force of S0 to 10 mg / ml, and a thermal hysteresis of 0.42 ° C was shown at a concentration of 10 mg / ml (Fig. 6).
- this protein sample 1 showed no increase in thermal hysteresis. From this result, it was shown that low molecular weight proteins produced under reduction had antifreeze activity.
- ice crystals were directly observed with a microscope, and the presence or absence of antifreeze activity was examined based on whether there was a characteristic change such as bipyramidal or hexagonal shape.
- 1 ⁇ 1 of the purified protein solution is dropped on the cover glass, and the cover glass is placed on the cover glass and placed on the stage of the Olympus BH2 microscope, and cooled by the Linkam LK600 temperature controller. The temperature was cooled at 0.1 ° C. per second, and ice crystals were observed.
- this protein sample 2 was added, bipyramidal ice crystals as shown in FIG. 7 were observed.
- the protein sample 2 was tested for temperature stability. Each sample was dissolved in 50 mM aqueous ammonium hydrogen carbonate solution ( ⁇ 7 ⁇ 9) (protein concentration 7.5 mg / ml) and kept at 0 to 90 ° C. for 1 hour, and then antifreeze activity was measured. As a result, it was shown that the antifreeze activity is 100-110% of the activity of the sample kept at 0 ° C and is stable to heat (Fig. 8).
- the protein sample 1 In order to confirm in which part of the krill the protein sample 1 is contained, it is divided into the eyeball, meat, liver viscera, and shell, and confirmed by SDS polyacrylamide gel electrophoresis. It was confirmed to exist. In particular, since it was confirmed that the shell contained a large amount, the shell strength of the Antarctic krill was purified by the same method as in Example 1, and 10 g of protein with a shell strength of 20 mg was obtained.
- a suspension containing 2 L of tap water was prepared.
- the prepared suspension was heated at 80 ° C. for 30 minutes and then centrifuged at 5000 G for 30 minutes to recover 2.6 L of the supernatant.
- the supernatant was concentrated under reduced pressure at 45 ° C. to obtain 0.52 L of a concentrated solution. This enrichment
- the liquid was dried with a spray dryer to obtain a powder (extract powder A). The weight of the obtained powder was 121 g, and the protein content in the powder was 24.2%.
- the shell was separated from krill, dried and pulverized to obtain a dried krill shell.
- a cake suspension of 7 L of tap water was prepared for 1 kg of the dried krill shells obtained.
- the prepared suspension was heated at 80 ° C. for 30 minutes and then centrifuged at 5000 G for 30 minutes to recover 4.7 L of the supernatant.
- the supernatant was concentrated under reduced pressure at 45 ° C. to obtain 0.86 L of a concentrated solution.
- This concentrated solution was dried with a spray dryer to obtain a powder (extract powder B).
- the weight of the obtained powder was 124 g, and the proportion of protein contained in the powder was 10.6%.
- Extract powder A was confirmed to contain protein power S with a molecular weight of 37 kDa, and extract powder B contained 16 kDa and 15.4 kDa proteins. ( Figure 10)
- the antifreeze activity of the extract powders A and B was observed.
- the extract powder was suspended in distilled water, desalted by ethanol precipitation, and hot hysteresis was measured with an osmometer. It was confirmed that the heat hysteresis increased in both extract powders depending on the protein concentration (Fig. 11). From the above results, it was shown that the krill-derived extract powder produced by the above extraction method contains a protein having antifreeze activity.
- Table 2 when comparing the thermal hysteresis per lmg / ml, the antifreeze activity of extract powder B extracted from dried krill shells is about 3 times stronger than that of extract powder A. Was observed.
- the growth inhibitory effect of ice crystals by the krill-derived extract powder was observed with a microscope. Obvious The extract powder was suspended in distilled water in a cooling stage installed in a micromirror, and then applied so as to be sandwiched between two cover glasses. The temperature in the cooling stage was lowered to 30 ° C, and the suspension was frozen once, and then raised to around 0 ° C to produce ice crystals. Next, the temperature inside the cooling stage was decreased at a rate of C / min, and the state of ice crystals growing as the temperature decreased was observed. When suspensions of krill hole-derived extract powder A and krill shell-derived extract powder B were used, as shown in FIGS. 12 and 13, ice crystal growth was suppressed and hexagonal flat ice crystals were observed. Therefore, it was demonstrated that both these extract powders have the effect of inhibiting the growth of ice crystals.
- the recrystallization control effect of ice crystals by krill-derived extract powder was observed. That is, the protein sample 2 a 1 dissolved in a 30% sucrose solution is dropped on a cover glass, and the cover glass is placed on the cover glass and placed on a stage of an optical microscope (Olympus BH2 type). The temperature inside the cooling stage is set to 20 using a temperature controller (LK600 manufactured by Linkham). C, 30. C, 20. C, 30. C, 20. C, 30. C, —10. 0.1 in the order of C. After repeated cooling and heating at C / sec, the mixture was kept at ⁇ 10 ° C. for 30 minutes, and ice crystals having an area of 10.01 to 35 ⁇ 2 were counted as fine ice crystals. As shown in FIG. 14, it was confirmed that the krillhole derived powder A peaked at a concentration of 0.001%, and the krill shell derived powder B had a recrystallization inhibitory activity in a concentration-dependent manner.
- the measurement conditions of the reverse phase HPLC are as follows.
- Starch gel was prepared using RVA (Rapid Pisco Analyzer) from potato starch. After freezing at _20 ° C, stored at _10 ° C and observing the water separation after thawing, it was confirmed that the increase in water separation was suppressed by adding krill-derived extract powder (Figure 18). In addition, after freeze-drying the starch gel after freezing for 7 days and observing the structure with an electron microscope, the starch gel to which the extract powder was added had a finer structure compared to the gel with no additive. It was confirmed that (Figs. 19 and 20) This is thought to be because the krill-derived extract powder suppressed the growth of ice crystals during the freezing storage of starch gel and the deterioration during the freezing storage of the starch gel.
- RVA Rapid Pisco Analyzer
- Meat was collected from Sukesutara, a fresh fish caught off Sanriku, and minced with a 3mm mesh mincer. Take 500g of this, add 50g of water and 50g of sugar, and extract powder B To 0 to 0.1%, and stirred for 25 seconds with a desktop mixer. I dropped it and used it as a shampoo. Each sample was then frozen overnight at 25 ° C and then stored for 2 weeks at 10 ° C and used for the measurement of salt solubility and TMAO degradation, which are indicators of storage stability.
- the suspension solution was centrifuged at 7,000 111 for 15 minutes, and the protein concentration of the obtained supernatant was measured by the biuret method, and the volume was also measured. Based on the above measurements, the salt solubility was calculated from the ratio of the protein content in the supernatant to the protein content in the suspension. As a result, as shown in Fig. 21, the salt solubility increases with the amount of the extract powder ⁇ , and the addition of the extract powder ⁇ tends to suppress the deterioration of the quality of the fallen shellfish during frozen storage. Indicated.
- DMA amount (mM) (440 nm measured value) ⁇ 1 ⁇ 3 X 2 X 50 ⁇ 1000 ⁇ (sample weight) X 1000
- Cooked rice was prepared and evaluated according to the formulation shown in Table 4 (by this formulation, the added rice cake contains 0.000 36% of this protein sample 2 in the cooked rice).
- 1. 35 times the amount of water was added to polished rice (Kirara 397 H17 rice) and cooked using a household rice cooker. After cooking, it was steamed for 30 minutes and then molded with 20g x 10 sushi stamps. Then, after freezing at _20 ° C for 3 days, it was transferred to 10 ° C and stored frozen for 5 days. Evaluation was performed by natural thawing for about 2 hours at room temperature to evaluate the texture. As a result, as shown in Table 4, the additive was sticky and tasted better than the control.
- Evaluation was made using the formulation shown in Table 5 (with this formulation, the additive contains 0.00033% of the present protein sample 2 in the steamed tea cake). After mixing the ingredients, 60g each was added to a heat-resistant container, placed in a steamer and steamed. After removing the rough heat at room temperature, the sample was frozen at 20 ° C for 3 days and stored frozen at 10 ° C for 5 days. The evaluation was performed by steaming with a steamer for 10 minutes to evaluate the texture.
- the soup product did not contain "soo" compared to the control, the texture was smooth, and it had a good taste without drip.
- the protein of the present invention is mostly contained in crustacean shells that are discarded except for being used as a raw material for meal, chitin, and chitosan, so that it can be prepared in large quantities and can be produced at low cost. . Also, since it is a food-derived protein, it can be applied to food additives.
- the protein of the present invention has antifreeze activity and recrystallization crystallization activity of ice crystals, it can be widely used for the purpose of maintaining the quality of frozen foods and the like.
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Abstract
Description
Claims
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US12/282,761 US20090054626A1 (en) | 2006-03-13 | 2007-03-13 | Crustacean-derived protein having antifreeze activity |
EP07738461A EP2006296A4 (en) | 2006-03-13 | 2007-03-13 | PROTEIN OF ANIMAL PROTECTION FROM FROSTIANS |
AU2007225750A AU2007225750A1 (en) | 2006-03-13 | 2007-03-13 | Crustacean-derived protein having antifreeze activity |
JP2008505169A JPWO2007105734A1 (ja) | 2006-03-13 | 2007-03-13 | 不凍活性を有する甲殻類由来タンパク質 |
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PCT/JP2007/054982 WO2007105731A1 (ja) | 2006-03-13 | 2007-03-13 | 氷核形成活性を有するタンパク質 |
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PCT/JP2007/054982 WO2007105731A1 (ja) | 2006-03-13 | 2007-03-13 | 氷核形成活性を有するタンパク質 |
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Country | Link |
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US (2) | US20090136649A1 (ja) |
EP (2) | EP2006296A4 (ja) |
JP (2) | JPWO2007105734A1 (ja) |
CN (2) | CN101400696A (ja) |
AU (2) | AU2007225747A1 (ja) |
WO (2) | WO2007105734A1 (ja) |
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WO2010035750A1 (ja) * | 2008-09-26 | 2010-04-01 | 日本水産株式会社 | 脂質の製造方法 |
WO2010134489A1 (ja) * | 2009-05-18 | 2010-11-25 | 株式会社カネカ | 加熱用加工食品の製造方法 |
JP2012016295A (ja) * | 2010-07-06 | 2012-01-26 | Kaneka Corp | 麺食品 |
DE102011108251A1 (de) | 2011-07-22 | 2013-01-24 | Gottfried Wilhelm Leibniz Universität Hannover, Körperschaft des öffentlichen Rechts | Verfahren zum Induzieren der Nukleation in einer Probe und System hierfür |
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- 2007-03-13 AU AU2007225747A patent/AU2007225747A1/en not_active Abandoned
- 2007-03-13 US US12/282,761 patent/US20090054626A1/en not_active Abandoned
- 2007-03-13 EP EP07738461A patent/EP2006296A4/en not_active Withdrawn
- 2007-03-13 CN CNA2007800087268A patent/CN101400695A/zh active Pending
- 2007-03-13 WO PCT/JP2007/054982 patent/WO2007105731A1/ja active Application Filing
- 2007-03-13 JP JP2008505169A patent/JPWO2007105734A1/ja active Pending
- 2007-03-13 AU AU2007225750A patent/AU2007225750A1/en not_active Abandoned
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Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2009296902A (ja) * | 2008-06-10 | 2009-12-24 | Kaneka Corp | 品質改良剤 |
JP5703022B2 (ja) * | 2008-09-26 | 2015-04-15 | 日本水産株式会社 | 脂質の製造方法 |
WO2010035750A1 (ja) * | 2008-09-26 | 2010-04-01 | 日本水産株式会社 | 脂質の製造方法 |
WO2010035749A1 (ja) * | 2008-09-26 | 2010-04-01 | 日本水産株式会社 | 脂質の濃縮方法 |
US8568819B2 (en) | 2008-09-26 | 2013-10-29 | Nippon Suisan Kaisha, Ltd. | Solid composition containing lipids from crustaceans |
US8784921B2 (en) | 2008-09-26 | 2014-07-22 | Nippon Suisan Kaisha, Ltd. | Method for concentrating lipids |
CN104522293A (zh) * | 2008-09-26 | 2015-04-22 | 日本水产株式会社 | 脂质的制造方法 |
JP5703021B2 (ja) * | 2008-09-26 | 2015-04-15 | 日本水産株式会社 | 脂質の濃縮方法 |
WO2010134489A1 (ja) * | 2009-05-18 | 2010-11-25 | 株式会社カネカ | 加熱用加工食品の製造方法 |
JPWO2010134489A1 (ja) * | 2009-05-18 | 2012-11-12 | 株式会社カネカ | 加熱用加工食品の製造方法 |
JP2012016295A (ja) * | 2010-07-06 | 2012-01-26 | Kaneka Corp | 麺食品 |
DE102011108251A1 (de) | 2011-07-22 | 2013-01-24 | Gottfried Wilhelm Leibniz Universität Hannover, Körperschaft des öffentlichen Rechts | Verfahren zum Induzieren der Nukleation in einer Probe und System hierfür |
JP2015019616A (ja) * | 2013-07-19 | 2015-02-02 | 理研ビタミン株式会社 | 麺用冷凍耐性付与剤 |
Also Published As
Publication number | Publication date |
---|---|
CN101400696A (zh) | 2009-04-01 |
WO2007105731A1 (ja) | 2007-09-20 |
AU2007225747A1 (en) | 2007-09-20 |
EP2006295A9 (en) | 2009-04-08 |
EP2006296A4 (en) | 2010-03-31 |
AU2007225750A1 (en) | 2007-09-20 |
EP2006296A1 (en) | 2008-12-24 |
JPWO2007105734A1 (ja) | 2009-07-30 |
CN101400695A (zh) | 2009-04-01 |
US20090136649A1 (en) | 2009-05-28 |
JPWO2007105731A1 (ja) | 2009-07-30 |
EP2006295A2 (en) | 2008-12-24 |
EP2006295A4 (en) | 2010-03-24 |
US20090054626A1 (en) | 2009-02-26 |
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