WO2021086138A1 - 피틴산이 저감된 대두단백 농축물 제조용 조성물 및 이의 용도 - Google Patents
피틴산이 저감된 대두단백 농축물 제조용 조성물 및 이의 용도 Download PDFInfo
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- WO2021086138A1 WO2021086138A1 PCT/KR2020/015092 KR2020015092W WO2021086138A1 WO 2021086138 A1 WO2021086138 A1 WO 2021086138A1 KR 2020015092 W KR2020015092 W KR 2020015092W WO 2021086138 A1 WO2021086138 A1 WO 2021086138A1
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- weight
- soy protein
- protein concentrate
- phytic acid
- reduced
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
- C12Y301/03008—3-Phytase (3.1.3.8)
Definitions
- It relates to a composition for producing a soy protein concentrate with reduced phytic acid and a use thereof.
- Soybean (soybean) protein is a low-cost vegetable protein. It is converted into various forms in addition to edible soybean itself, so it is used in various food processing and manufacturing processes such as soy flour, defatted soy meal, and soy protein concentrate. Soy protein products such as protein concentrate), soy protein isolate, and textured soy protein have been used. These soy protein products are used as additives in various processed products such as meat, grains, confectionery, beverages, baby food, dairy products, and so-called second generation soy foods for their excellent nutritional, functional and economical reasons. It is manufactured as a product.
- soybean protein usually contains phytic acid, and phytic acid binds to trace metals important for nutrition such as calcium, magnesium, iron, and zinc to form poorly soluble compounds, and ⁇ -amira, which uses metal ions such as calcium as an activating factor. It is known to have an inhibitory effect on digestive enzymes such as enzymes, trypsin, or pepsin, so removal from food is preferable.
- Methods for removing phytic acid known to date include ultra-treatment methods, ion exchange resin methods, and chemical methods.
- the ultra-treatment method has the disadvantage of having to repeat cleaning regularly because peptides accumulate on the membrane surface during operation, which slows the furnace rate.
- Phytic acid contains phosphoric acid residues, and protein liquids are used as anion exchange resins by the ion exchange resin method.
- soybean protein is also remarkably adsorbed to the protein resin, so the ion exchange resin method causes troublesome operation and a decrease in the amount of protein.
- Patent Document 1 US Patent Publication No. 2010-0279367
- the object of the present application is to provide a composition for producing a soy protein concentrate with reduced phytic acid.
- Another object of the present application is to provide a method for producing a soy protein concentrate with reduced phytic acid.
- Another object of the present application is to provide a soy protein concentrate with reduced phytic acid prepared by reacting the composition for preparing a soy protein concentrate with reduced phytic acid.
- Another object of the present application is to provide a feed composition comprising a soy protein concentrate having reduced phytic acid.
- Soy Protein Concentrate refers to the concentration of protein content derived from soybeans by removing soluble non-protein substances from skim soybeans. It can be used as a raw material for high protein feed with increased protein content as a raw material. Soy protein concentrate, along with fermented soybean meal, is classified as a representative vegetable high protein material and can be used as a substitute for fish meal that was used as a major protein source. For example, the soy protein concentrate elutes skim soybeans with water (pH 4 to 5) or 20 to 80% ethanol close to the isoelectric point, and removes water-soluble and non-proteinaceous substances such as carbohydrates, thereby concentrating mainly globulin-like proteins. The soy protein concentrate may be a soy protein-containing material containing 50 to 90% by weight of protein based on dry matter from which moisture has been removed.
- protein solubility refers to the degree to which a protein is dissolved in water, and the more hydrophilic amino acids exist on the surface, the more solubility of the protein is increased by interacting with the ionic group of the solvent.
- the soy protein concentrate with reduced phytic acid means that the phytic acid content is lower than that of the raw material of the soy protein concentrate (or the raw material of the soy protein concentrate that does not contain phytase).
- the soy protein concentrate with reduced phytic acid has a phytic acid content of about 35% or more, 40% or more, 50% or more, 60% or more, 70% or more, 75% or more, or 80% or more compared to the raw material of the soy protein concentrate.
- Phytic acid is IP6 (myo-inositol hexaphosphate), which is composed of a myo-inositol ring and six phosphate groups, and these phosphate groups are symmetrically attached to each other. It is present in plants, especially in cereals and legumes. Phytic acid forms a complex with protein to reduce the nutritional value of soybean protein, decreases the action of polyvalent metal ions such as calcium, iron, and zinc, preventing absorption in the human body, and digestive enzymes such as pepsin or trypsin in the stomach Since it interferes with the activity, the soy protein concentrate with reduced phytic acid according to an example has a low phytic acid content and can be usefully used as a nutritionally excellent food additive.
- IP6 myo-inositol hexaphosphate
- One aspect comprises soy protein concentrate and phytase
- composition for producing a soy protein concentrate having reduced phytic acid or a composition for reducing phytic acid of a soy protein concentrate.
- the'composition for producing a soy protein concentrate with reduced phytic acid' may mean the same as'a composition for reducing phytic acid of a soy protein concentrate'.
- composition for preparing a soy protein concentrate with reduced phytic acid includes a phytase, and the content of the phytase is based on the weight of the soy protein concentrate (eg, soy protein concentrate raw material).
- the phytase is a kind of phosphatase that hydrolyzes phytic acid to generate myoinositol and inorganic phosphoric acid, and according to an example, a composition comprising phytase can effectively reduce the phytic acid content of soy protein concentrate.
- the phytic acid content compared to the amount of phytase added can be efficiently reduced when preparing a soy protein concentrate with reduced phytic acid, and the composition containing phytase in the above range is economically Soy protein concentrates with reduced phytic acid can be prepared.
- composition for preparing a soy protein concentrate with reduced phytic acid containing phytase in the above range is superior to the composition containing phytase outside the above range (significantly) when the soy protein concentrate is prepared (1) reduced phytic acid content ; (2) increase the free phosphorus content; And/or (3) increased digestibility.
- the moisture content of the composition for preparing the soy protein concentrate with reduced phytic acid is 20% by weight or more, 30% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more based on the weight of the total composition.
- composition for preparing a soy protein concentrate having a reduced phytic acid moisture content in the above range is superior to the composition having a moisture content outside the above range (significantly) when the soy protein concentrate is prepared (1) reduced phytic acid content; (2) increase the free phosphorus content; And/or (3) increased digestibility.
- the pH of the composition for preparing a soy protein concentrate with reduced phytic acid is 7 or less, 6.8 or less, 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4.75 or less, 4.5 or less, 4 or less, 1 or more, 1.5 or more , 2 or more, 2.5 or more, 3 or more, 3.5 or more, 4 or more, 4.5 or more, pH 2 to 7, pH 2.5 to 7, pH 3 to 7, pH 3.5 to 7, pH 4 to 7, pH 4.25 to 7, pH 4.5 to 7, pH 2 to 6.8, pH 2.5 to 6.8, pH 3 to 6.8, pH 3.5 to 6.8, pH 4 to 6.8, pH 4.25 to 6.8, pH 4.5 to 6.8, pH 2 to 6.5, pH 2.5 to 6.5, pH 3 to 6.5, pH 3.5 to 6.5, pH 4 to 6.5, pH 4.25 to 6.5, pH 4.5 to 6.5, pH 2 to 6, pH 2.5 to 6, pH 3 to 6, pH 3.5 to 6, pH 4 to 6, pH 4.25 to 6, pH 4.5 to 6, pH 2 to 5.5, pH 2.5 to
- composition for producing a soy protein concentrate having a reduced phytic acid having a pH within the above range is superior to the composition having a pH outside the above range (significantly) when the soy protein concentrate is prepared (1) reduced phytic acid content; (2) increase the free phosphorus content; And/or (3) increased digestibility.
- the composition for preparing a soy protein concentrate having reduced phytic acid may be reacted and dried to prepare a soy protein concentrate having reduced phytic acid.
- the composition for preparing a soy protein concentrate with reduced phytic acid according to an example can effectively reduce phytic acid while increasing the ratio of low protein peptides, thereby increasing the digestibility of animals and producing a soy protein concentrate with easy quality control. And, it is added to the feed to increase the digestibility of animals, and can increase the content of phosphorus without the addition of additional phosphorus.
- Another aspect provides a method for producing a soy protein concentrate having reduced phytic acid, comprising reacting the composition for concentrating soy protein having reduced phytic acid.
- Reacting the composition for preparing the soy protein concentrate with reduced phytic acid is 20 to 80°C, 25 to 80°C, 30 to 80°C, 40 to 80°C, 50 to 80°C, 55 to 80°C, 20 to 70°C, 25 to 70°C, 30 to 70°C, 40 to 70°C, 50 to 70°C, 55 to 70°C, 20 to 65°C, 25 to 65°C, 30 to 65°C, 40 to 65°C, 50 to 65°C, At a temperature of 55 to 65°C, 20 to 60°C, 25 to 60°C, 30 to 60°C, 40 to 60°C, 50 to 60°C, or 55 to 60°C,
- the manufacturing method may further include drying the reactant reacted in the above step.
- the drying may be performed by a method of room temperature air drying, hot air drying, vacuum drying, spray drying, and/or freeze drying.
- the enzymatic reaction of phytase may be terminated by the drying process.
- the manufacturing method may further include the step of pulverizing the dried soy protein concentrate after the drying step, and the pulverizing step may be pulverized into various sizes according to the intended purpose of using the soy protein concentrate, eg For example, it can be pulverized using a hammer mill.
- Another aspect may provide a method of preparing a soy protein concentrate with reduced phytic acid, comprising the following steps:
- Another aspect is that by adding a mixture containing phytase, water, and/or acid to the soy protein concentrate, the moisture content of the soy protein concentrate is adjusted to 40% by weight or more, and the pH of the soy protein concentrate is adjusted to 6.8 or less. It is possible to provide a method for producing a soy protein concentrate having reduced phytic acid, including the step.
- the pH of the soy protein concentrate is adjusted to 6.8 or less by adding a mixture containing phytase, water, and/or acid to the soy protein concentrate, and additionally, phytase and/or water are added to the soy protein concentrate. It is possible to provide a method for producing a soy protein concentrate with reduced phytic acid, comprising the step of adjusting the final moisture content to 40% by weight or more.
- the soy protein concentrate which is a raw material before the moisture content and/or pH is adjusted, may be continuously supplied with the same type of soybean from the same region so as to maintain the same quality.
- the soybean protein is washed with alcohol and soybean oil is extracted using an organic solvent such as hexane, and then alcohol is additionally added from the remaining skim soybean meal to ensure water-soluble and water-soluble properties other than protein. This can be done by removing non-protein components such as water-insoluble carbohydrates.
- the step of adjusting the moisture content may be performed by adding phytase and water to the soy protein concentrate or by adding water to the soy protein concentrate.
- the step of adjusting the moisture content is 20 weight based on the weight of the total composition (for example, the total weight of the soy protein concentrate containing added phytase, water, and / or acid) of the moisture content of the soy protein concentrate.
- the moisture content may be measured by a method that is commonly available, for example, a drying method (e.g., normal pressure heating drying method, and/or high temperature Heat drying method, etc.), distillation method, electrohydration method, near-infrared spectral absorption method, gas chromatography method, nuclear magnetic resonance absorption method, capacity titration method, and/or total titration method.
- a drying method e.g., normal pressure heating drying method, and/or high temperature Heat drying method, etc.
- distillation method e.g., electrohydration method, near-infrared spectral absorption method, gas chromatography method, nuclear magnetic resonance absorption method, capacity titration method, and/or total titration method.
- the moisture content of the soy protein concentrate (or soy protein concentrate raw material) before the moisture content is adjusted is 5 to 30% by weight, 5 to 25% by weight, 5 to 20% by weight, 5 to 15% by weight, 5 to 12% by weight %, 5 to 10% by weight, 6 to 9% by weight, 7 to 8% by weight, 15 to 25% by weight, 20 to 25% by weight, or 20 to 30% by weight.
- the pH is 7 or less, 6.8 or less, 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4.75 or less, 4.5 or less, 4 or less, 1 or more, 1.5 or more, 2 or more, 2.5 or more, 3 or more, 3.5 or more, 4 or more, 4.5 or more, pH 2 to 7, pH 2.5 to 7, pH 3 to 7, pH 3.5 to 7, pH 4 to 7, pH 4.25 to 7, pH 4.5 To 7, pH 2 to 6.8, pH 2.5 to 6.8, pH 3 to 6.8, pH 3.5 to 6.8, pH 4 to 6.8, pH 4.25 to 6.8, pH 4.5 to 6.8, pH 2 to 6.5, pH 2.5 to 6.5, pH 3 To 6.5, pH 3.5 to 6.5, pH 4 to 6.5, pH 4.25 to 6.5, pH 4.5 to 6.5, pH 2 to 6, pH 2.5 to 6, pH 3 to 6, pH 3.5 to 6, pH 4 to 6, pH 4.25 To 6, pH 4.5 to 6, pH 2 to 5.5, pH 2.5 to 5.5, pH 2.5 to 5.5,
- the acid added in the step of adjusting the pH of the soy protein concentrate may be hydrochloric acid, sulfuric acid, nitric acid, and/or acetic acid, and may be in the form of an aqueous solution.
- the type and amount of acid can be changed.
- the pH of the soy protein concentrate (or raw material of the soy protein concentrate) before the pH is adjusted may be 5 to 8, 6 to 7.5, 6.5 to 7, or 6.5 to 6.8.
- the manufacturing method may further include reacting (incubating) the soy protein concentrate whose water content and pH are adjusted, drying, and/or pulverizing.
- the reaction, drying, and/or grinding steps are as described above.
- the "moisture content and pH adjusted soy protein concentrate” may be the same as the “phytic acid-reduced soy protein concentrate preparation composition”.
- the phytic acid-reduced soy protein concentrate contains phytic acid in less than 2% by weight, less than 1.9% by weight, less than 1.8% by weight, less than 1.7% by weight, less than 1.6% by weight, less than 1.5% by weight, 1.4% by weight Less than, less than 1.3%, less than 1.2%, less than 1.1%, less than 1%, less than 0.7%, less than 0.6%, less than 0.5%, less than 0.4%, less than 0.3%, 0.2% Less than, 2% or less, 1.9% or less, 1.8% or less, 1.7% or less, 1.6% or less, 1.5% or less, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% by weight Below, 1% by weight or less, 0.7% by weight or less, 0.6% by weight or less, 0.5% by weight or less, 0.4% by weight or less, 0.3% by weight or less, 0.2% by weight or less, 0.01 to 2% by weight, 0.05 to 2% by weight, 0.1 To 2% by weight, 0.2 to 2% by weight, 0.1
- the content of phytic acid contained in the soy protein concentrate with reduced phytic acid is based on the total weight of the soy protein concentrate with reduced phytic acid (or based on the powder weight of the soy protein concentrate with reduced phytic acid in a dried form). I can.
- the phytic acid-reduced soy protein concentrate contains 0.1 to 2% by weight, 0.2 to 2% by weight, 0.3 to 2% by weight, 0.4 to 2% by weight, 0.5 to 2% by weight, and 0.4 to free phosphorus.
- the content of free phosphorus contained in the soy protein concentrate with reduced phytic acid is based on the total weight of the soy protein concentrate with reduced phytic acid (or the weight of the powder of the soy protein concentrate with reduced phytic acid in a dried form). I can.
- the phytic acid-reduced soy protein concentrate contains 40 to 95% by weight, 45 to 95% by weight, 50 to 90% by weight, and 55 to 80% by weight of the peptide (protein) based on the dried powder.
- 50 to 70% by weight, 50 to 60% by weight, or 60 to 70% by weight may be included.
- the peptide content of the soy protein concentrate with reduced phytic acid is similar to that of the soy protein concentrate used as a raw material, and the content of the low-molecular peptide (e.g., a peptide of less than 30 kDa) compared to the total peptide The ratio may be higher than the soy protein concentrate used as raw material.
- the content of low-molecular peptides (e.g., peptides of less than 30 kDa) contained in the soy protein concentrate with reduced phytic acid is higher than that of the raw material, so that the soy protein concentrate with reduced phytic acid produced by the above method has a higher digestibility. It can be excellent.
- the phytic acid-reduced soy protein concentrate contains 10% to 95%, 15% to 90%, 15% to 85%, 15 of peptides of less than 30 kDa based on the total peptides contained in the concentrate. % To 80%, 20% to 90%, 20% to 80%, 30% to 90%, 30% to 80%, 30% to 70%, 30% to 65%, 30% to 60%, 30% to 55%, 30% to 50%, 30% to 45%, 30% to 40%, 20% to 40%, or 25% to 40%.
- the phytic acid-reduced soy protein concentrate contains 10 to 95% by weight, 15 to 90% by weight, 15 to 85% by weight, 15 of peptides less than 30kDa based on the total peptides contained in the concentrate.
- 10 to 95% by weight 15 to 90% by weight, 15 to 85% by weight, 15 of peptides less than 30kDa based on the total peptides contained in the concentrate.
- 20 to 90% by weight 20 to 80% by weight, 30 to 90% by weight, 30 to 80% by weight, 30 to 70% by weight, 30 to 65% by weight, 30 to 60% by weight, 30 to 55
- the peptide means that various combinations of amino acids form a polymerized product by peptide bonds.
- Low molecular weight peptides are peptides having a small molecular weight, and have the advantage of being able to increase digestibility when applied as animal feed by facilitating absorption during digestion. The higher the content of low-molecular peptides in the feed, the better the digestibility of animals.
- the low molecular weight peptide may mean a peptide having a molecular weight of less than 40 kDa, less than 30 kDa, or less than 25 kDa.
- the soy protein concentrate with reduced phytic acid prepared using the composition for preparing the soy protein concentrate according to an example, increases the ratio of the peptide content of less than 30 kDa among the peptides contained therein, and the composition for producing the soy protein concentrate according to an example Using or according to the manufacturing method according to an example, it is possible to prepare a soy protein concentrate with improved digestibility and a feed composition comprising the same.
- GPC Gel Permeation Chromatography
- the phytic acid-reduced soy protein concentrate may be for use in manufacturing animal feed.
- the animal may be a mammal, poultry, fish and/or crustacean.
- the mammals include pigs, cattle, horses, deer, goats, dogs, cats, and/or rabbits, the poultry includes chickens, ducks, geese, and/or turkeys, and the fish and crustaceans are trout, salmon , And/or shrimp.
- the phytic acid-reduced soy protein concentrate may have an increased digestibility (eg, phosphorus digestibility) than the soy protein concentrate used as a raw material.
- “digestion rate” may mean the fraction of nutrients (nutrients) disappearing from the gastrointestinal tract or a specific segment of the gastrointestinal tract, for example, the small intestine, and may be used in the same sense as “nutrient digestibility” and/or “nutrient digestibility”. . Nutrient digestibility can be measured as the difference between administered to a subject and excreted from the subject's stool, or the difference between administered to a subject and remaining in a particular segment of the gastrointestinal tract, such as the ileum.
- nutrient digestibility may be measured as the difference between nutrient intake and excreted nutrients by the total collection of excrement (minutes) over a period of time; Alternatively, it can be measured by calculating the amount of nutrients lost in the entire gastrointestinal tract or a segment of the gastrointestinal tract, using an inert marker (or indicator) that is not absorbed by the animal.
- inert markers may be titanium dioxide, chromium oxide (chromium oxide), and/or acid insoluble ash.
- the digestibility may be expressed as a percentage of nutrients in the feed or as a mass unit of digestible nutrients per mass unit of nutrients in the feed.
- the nutrient digestibility may include starch digestibility, fat digestibility, protein digestibility, mineral digestibility, phosphorus digestibility, and/or amino acid digestibility.
- the nutrient digestibility may be calculated by Equation 1 below, and the following nutrients may be starch, carbohydrates, fats, proteins, minerals, and/or phosphorus.
- Nutrient digestibility 100 x (1- (the amount of indicator in the feed / the amount of indicator in the minute) x (the nutrient content in the minute / the nutrient content in the feed))
- Another aspect may provide a soy protein concentrate with reduced phytic acid prepared by the above manufacturing method.
- Another aspect may provide a soy protein concentrate having reduced phytic acid obtained by reacting the composition for preparing a soy protein concentrate having reduced phytic acid.
- Another aspect may provide a soy protein concentrate with reduced phytic acid obtained by reacting and drying the composition for preparing a soy protein concentrate having reduced phytic acid.
- the phytic acid-reduced soy protein concentrate is as described above. Reaction and/or drying of the composition is as described above.
- the soybean protein concentrate with reduced phytic acid according to an example is a representative vegetable high protein material and can be used as an alternative material for fish meal used as a major protein source.
- the price fluctuates greatly depending on the amount of fish caught, which is the raw material, and it is difficult to maintain uniform quality depending on the condition of the fish. Due to low volatility, it can be used at a stable price.
- Existing soy protein concentrates contain a large number of high molecular weight proteins with a molecular weight of 1,000 kDa or more and various anti-nutritional factors (ANFs) that inhibit digestion, which are made up of subunits of the protein.
- NAFs anti-nutritional factors
- the soy protein concentrate with reduced phytic acid according to an example may have a lower phytic acid content, a higher content of a low protein peptide, and an increase in digestibility than the raw material.
- Another aspect may provide a feed composition comprising a soy protein concentrate in which the phytic acid is reduced.
- Another aspect may provide a feed composition comprising a soy protein concentrate with reduced phytic acid prepared by the manufacturing method.
- the "phytic acid-reduced soy protein concentrate" included in the feed composition is as described above.
- the term "feed composition” means a substance that supplies organic or inorganic nutrients necessary for maintaining the life of the individual and raising the individual.
- the feed composition may contain nutrients such as energy, protein, lipids, vitamins, minerals, and other nutrients required by the individual who consumes the feed, but is not particularly limited thereto, but is not limited to grains, root fruits, food processing by-products, algae, fiber.
- It can be vegetable feed such as oil, oil, starch, melon, grain by-products, or animal feed such as protein, inorganic logistics, oils, minerals, unicellular protein, zooplankton, fish meal, etc.
- the feed composition is a concept including all substances added to feed (ie, feed additives), feed raw materials, or feed itself fed to individuals.
- the individual refers to a breeding target and may be included without limitation, as long as it is a living organism that can consume the feed of the present application.
- the feed composition according to an example may be applied to a plurality of animal diets, that is, feed, including mammals, poultry, fish, and/or crustaceans.
- the mammals include pigs, cattle, horses, deer, goats, dogs, cats, and/or rabbits, the poultry includes chickens, ducks, geese, and/or turkeys, and the fish and crustaceans are trout, salmon , And/or shrimp.
- the feed composition may include organic acids such as citric acid, fumaric acid, adipic acid, and lactic acid in addition to the soy protein concentrate having reduced phytic acid for administration; Phosphates such as potassium phosphate, sodium phosphate, and polymerized phosphate; And one or more of natural antioxidants such as polyphenol, catechin, tocopherol, vitamin C, green tea extract, chitosan, and tannic acid may be mixed and used, and other conventional agents such as anti-influenza agents, buffers, and/or bacteriostatic agents, etc. Additives of can be added.
- organic acids such as citric acid, fumaric acid, adipic acid, and lactic acid in addition to the soy protein concentrate having reduced phytic acid for administration
- Phosphates such as potassium phosphate, sodium phosphate, and polymerized phosphate
- one or more of natural antioxidants such as polyphenol, catechin, tocopherol, vitamin C, green tea extract, chitosan, and
- injectable formulations such as aqueous solutions, suspensions, emulsions, etc., capsules, granules, or tablets.
- the feed composition is a variety of auxiliary agents such as amino acids, inorganic salts, vitamins, antioxidants, antifungal agents, antibacterial agents, etc. as auxiliary ingredients, vegetable protein feed such as crushed or crushed wheat, barley, corn, blood meal, meat meal, fish
- auxiliary agents such as amino acids, inorganic salts, vitamins, antioxidants, antifungal agents, antibacterial agents, etc.
- vegetable protein feed such as crushed or crushed wheat, barley, corn, blood meal, meat meal, fish
- animal protein feed such as flour, animal fat and vegetable fat
- it may be used with nutritional supplements, growth promoters, digestion and absorption promoters, and/or disease preventing agents.
- the feed composition When using the feed composition according to an example as a feed additive, the feed composition may be added as it is or may be used together with other ingredients, and may be appropriately used according to a conventional method.
- the dosage form of the feed composition can be prepared as an immediate release or sustained release formulation in combination with a non-toxic pharmaceutically acceptable carrier.
- a non-toxic pharmaceutically acceptable carrier may be corn starch, lactose, sucrose, propylene glycol.
- a solid carrier it may be a dosage form such as a tablet, a powder, or a toroki agent, and in the case of a liquid carrier, a dosage form such as a syrup, a liquid suspension, an emulsion, or a solution may be used.
- the administration agent may contain a preservative, a lubricant, a solution accelerator, and a stabilizer.
- the feed composition according to an example may include the soy protein concentrate with reduced phytic acid in an amount of about 1 to 500 g, or 100 to 500 g per 1 kg based on dry weight.
- the feed composition may further include at least one selected from the group consisting of fish meal, wheat flour, soybean meal, soy lecithin, fish oil, vitamins, and minerals in addition to the soy protein concentrate with reduced phytic acid .
- the feed composition according to an example includes 10 to 50 parts by weight of the soy protein concentrate with reduced phytic acid, 10 to 40 parts by weight of fish meal, 10 to 40 parts by weight of flour, 10 to 30 parts by weight of soybean meal, It may contain 0.1 to 10 parts by weight of soybean lecithin, 0.1 to 10 parts by weight of fish oil, 0.01 to 1 part by weight of vitamins, and 0.01 to 1 part by weight of minerals.
- the vitamin is ascorbic acid, DL-calcium pantothenate, choline bitrate, inositol, menadione, niacin, hydrochloric acid. Pyridoxine HCl, Riboflavin, Vitamin B1 (Thiamine mononitrate), DL-alpha-Tocopherol acetate, Retinyl acetate, Biotin, Folic acid ), and/or Cobalamin.
- the mineral is NaCl, MgSO 4 ⁇ 7H 2 O, ZnSO 4 ⁇ 7H 2 O, Fe-Citrate, MnSO 4 , FeSO 4 , CuSO 4 , calcium iodate, MgO, and/or NaSeO 3 days I can.
- the phytic acid-reduced soy protein concentrate may be mixed with additional feed raw materials and auxiliary ingredients and then supplied as a mash, or may undergo palletization, expansion, and/or extrusion through an additional processing process.
- the feed composition according to an example may have a digestibility that is equal to or higher than that of soy protein concentrate and/or fish meal as raw materials.
- the feed composition has a digestibility (e.g., phosphorus digestibility) of 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, 85% or more, 60% to 99.9%, 60% to 99%, 60% to 95%, 60% to 90%, 60% to 85%, 65% to 99.9%, 65% to 99%, 65% to 95%, 65% to 90%, 65% to 85% , 70% to 99.9%, 70% to 99%, 70% to 95%, 70% to 90%, 70% to 85%, 75% to 99.9%, 75% to 99%, 75% to 95%, 75 % To 90%, 75% to 85%, 80% to 99.9%, 80% to 99%, 80% to 95%, 80% to 90%, or 80% to 85%.
- the phosphorus digestibility may be calculated by Equation 1 or 3.
- Another aspect may provide a feed composition (eg, feed additive) for promoting (or increasing) digestibility (eg, phosphorus digestibility), including the soy protein concentrate with reduced phytic acid.
- a feed composition eg, feed additive
- digestibility eg, phosphorus digestibility
- compositions for feed for replacing fish meal, comprising the soy protein concentrate with reduced phytic acid.
- Another aspect may provide a method for increasing digestibility (eg, phosphorus digestibility), comprising administering a feed additive and/or a feed composition according to an example to an animal.
- a method for increasing digestibility eg, phosphorus digestibility
- composition for preparing a soy protein concentrate with reduced phytic acid according to an example or according to the production method according to an example, it is possible to efficiently produce a soy protein concentrate with reduced phytic acid, thereby increasing the amount of phosphorus that can be used by animals
- the digestibility of animals to the soy protein concentrate can be improved by increasing the content ratio of the low-molecular peptide, and the feed composition containing the soy protein concentrate with reduced phytic acid according to an example may have excellent digestibility. have.
- the raw material for soy protein concentrate As the raw material for soy protein concentrate, the X-soy600 product received from CJ Selecta's affiliates was used.
- the moisture content of the raw material was measured by measuring the weight of the soy protein concentrate raw material before/after drying after drying overnight in a dry oven at 105°C.
- the pH of the raw material was mixed with the raw material and water (90% by weight) to make a 10% by weight solution, and the pH thereof was measured.
- the raw material for the soy protein concentrate contained about 60% by weight of protein, the moisture content was about 7 to 8% by weight, and the pH was 6.5 to 6.8.
- the amount of hydrochloric acid to be added and the amount of hydrochloric acid were calculated according to each enzyme reaction condition.
- the final moisture content was calculated as in Equation 2 below, and the amount of hydrochloric acid to be added in Equation 2 was calculated according to the desired pH.
- Final moisture content% (weight%) (raw material weight (g) x moisture content of raw material% (weight%) + amount of water to be added (g) + amount of hydrochloric acid to be added (g))/(raw material weight (g) + The amount of water to be added (g) + the amount of hydrochloric acid to be added (g)) x 100
- the moisture content of the composition including the soy protein concentrate was adjusted to 40 to 60% by weight, pH 4.5 to 6.8, based on the total weight of the composition by adding hydrochloric acid and/or water to the raw material of the soy protein concentrate.
- Hydrochloric acid was used to adjust the pH of the composition containing the soy protein concentrate, and only water was added to the raw material pH 6.8 reaction product.
- 1N HCl was used to adjust the pH of the reaction raw material.
- 100 g of soy protein concentrate raw material 40 ml 1N HCl to adjust the pH to 4.5, 33.5 ml 1N HCl to adjust the pH 4.75, 28 ml to adjust the pH 5, 15 ml 1N HCl to adjust the pH 5.5 Was added.
- Phytase (Vision Biochem) was added by mixing with water added to control the moisture content of the composition containing the soy protein concentrate (0.005 to 0.05% by weight based on the raw material of the soy protein concentrate), This was reacted at a reaction temperature of 60° C. for 2 to 8 hours to prepare a soy protein concentrate with reduced phytic acid.
- Example 2 Measurement of phytic acid content and free phosphorus content of soy protein concentrate with reduced phytic acid
- the phytic acid content was measured according to the manufacturer's manual using a phytic acid assay kit (Megazyme).
- the soy protein concentrate contains water in 60% by weight (based on the total composition), and 0.005% by weight to 0.5% by weight (based on the weight of the raw material)
- Phytic acid content % by weight; phytic acid
- the reduced soybean protein concentrate based on dry matter weight is shown in Table 1 below.
- Example 1 As shown in Table 1, the composition prepared in Example 1 significantly reduced the phytic acid content compared to the raw material.
- soy protein concentrate with reduced phytic acid prepared according to the method of Example 1 (phytase as 0.05% by weight based on the weight of the raw material of the soy protein concentrate, and moisture as 60% by weight based on the weight of the total composition. Containing, pH 4.5, prepared by reacting a composition containing a soy protein concentrate for 4 hours) and a soy protein concentrate (control group) in which phytic acid is not reduced, the free phosphorus content (% by weight; phytic acid is reduced) the soy protein concentrate building by weight), and PO 4 - content (% by weight; phytic acid to measure the building based on the weight of water with reduced soy protein concentrate) of this substrate are shown in Table 2.
- Free phosphorus was calculated based on the absorbance value derived through the megazyme kit analysis process, and this refers to the phosphorus content in the original sample without enzymatic action such as phytase or phosphatase in the phytic acid extract during the kit analysis process.
- the absorbance was measured at 655 nm, and the absorbance of free phosphorus on the kit was input into the absorbance value of total phosphorus, and the absorbance value of free phosphorus was calculated as 0, and the phosphorus content was calculated. That is, the content of free phosphorus itself was derived by checking the content of phosphorus calculated from the absorbance of free phosphorus.
- PO 4 - is an anion form of phosphorus that is dissolved in a specific solvent, and the result may vary depending on the extraction solvent and method. However, two methods of hot water extraction through a heating process and room temperature extraction using water as a solvent are used. PO 4 -the content was determined. The room temperature extract was extracted for 20 minutes at room temperature by diluting a sample (a composition containing a soy protein concentrate with reduced phytic acid) and water by a fixed multiple, and the hot water extract was extracted for 20 minutes in boiling water after extraction at room temperature. The extract is PO 4 as ion chromatography and the supernatant was used as the sample after centrifugation - the content was measured.
- the soybean protein concentrate (control) contains 0.08 to 0.09% by weight of free phosphorus (based on the dry matter of the soybean protein concentrate with reduced phytic acid), and PO 4 - content is room temperature extraction, hot water extraction It was confirmed that all of the samples recovered in the two extraction methods were around 0.2% by weight (based on the dry matter of soy protein concentrate with reduced phytic acid).
- Free phosphorus refers to the phosphorus content itself, and the PO 4 - content measured through ion chromatography reflects the content of oxygen (O) molecules as well as phosphorus.
- the free phosphorus contained in the soy protein concentrate with reduced phytic acid was about 0.5% by weight, and the phosphorus content was increased by about 5 to 6 times compared to the control group.
- the phytic acid soy protein concentrate is reduced PO 4 - content is in accordance with the method for extracting a small amount of difference, but 7-8 times compared to the control group, so PO 4 1.53 to 1.64 wt% or less - the amount was increased.
- soy protein concentrate with reduced phytic acid prepared by the method of Example 1 significantly increased the content of phosphorus in a form that could be easily used by animals in the process of digestion and absorption of feed.
- Phosphate is an additive used to supplement the content of phosphorus in compounded feeds, and mono-, di-, tri-calcium phosphate, etc. are widely used. Soybean protein concentrate with reduced phytic acid increases the content of phosphorus in the form of phosphate, thereby increasing the nutritional value of other ingredients in addition to the protein source, and can give an economic effect that can reduce the use of additives from the phosphorus source in the whole blended feed. will be.
- the raw material of the soy protein concentrate is included, the moisture is 40 to 60% by weight based on the total composition, and the phytase is 0.05% by weight based on the raw material of the soy protein concentrate.
- a composition containing a soy protein concentrate having a pH of 4.5 to 6.8 is reacted at 60° C. for 2 to 8 hours, dried and pulverized to prepare a soy protein concentrate with reduced phytic acid in the form of powder.
- the phosphorus content (% by weight; based on the dry weight of the soy protein concentrate with reduced phytic acid) was measured as described above and shown in Table 3, and the phytic acid content (% by weight: based on the dry weight of the soy protein concentrate with reduced phytic acid) was measured. It was measured according to the method and shown in Table 4.
- the composition for preparing a soy protein concentrate with reduced phytic acid according to an example can increase the free phosphorus content, and the free phosphorus content in the soy protein concentrate with reduced phytic acid according to an example It was confirmed that this significantly increased.
- the composition for preparing a soy protein concentrate with reduced phytic acid according to an example may reduce the phytic acid content, and the phytic acid content in the soy protein concentrate with reduced phytic acid according to an example It was confirmed that it was significantly reduced.
- Soy protein concentrate with reduced phytic acid prepared according to the method of Example 1 (including phytase 0.05% by weight based on the raw material of the soy protein concentrate and 60% by weight based on the total composition of moisture, and having a pH of 4.5 to 6.8.
- Proteolysis (Gel Permeation Chromatography; GPC), protein content (% by weight: based on the dry weight of the soy protein concentrate with reduced phytic acid) with respect to the composition including the soy protein concentrate reacted for 4 hours and then dried. ), the phytic acid content (% by weight: based on the dry weight of the soy protein concentrate with reduced phytic acid) was measured and shown in Table 5.
- the protein content (% by weight) contained in the soy protein concentrate with reduced phytic acid was measured by Kjeldahl instrument analysis.
- a sample for GPC, about 100 mg of a sample (soy protein concentrate with reduced phytic acid) was mixed with 5 ml of 8M urea solution, sonicated, and centrifuged (8000 rpm, 10 minutes), and then analyzed with a GPC column using the recovered supernatant I did.
- standard proteins with different molecular weights are analyzed to check the retention time (RT), and a standard curve is calculated from the correlation between the molecular weight and RT, and accordingly, the distribution of the protein molecular weight in the sample to be measured was able to derive.
- the RT at which a protein of less than 30 kDa is detected is measured, and the ratio of the protein of less than 30 kDa contained in the soy protein concentrate with reduced phytic acid is the ratio of the area in the RT section indicating less than 30 kDa of the total chromatogram area. It was calculated and shown in Table 5. At this time, from the RT section where the peak of the 8M urea extraction solvent appears among the above results, the total area was calculated after being excluded from the total chromatogram.
- the soy protein concentrate (control group, raw material) contains about 2% by weight (based on dry weight) of phytic acid, and as shown in Example 2, phytic acid prepared by the method according to an example The phytic acid content of this reduced soy protein concentrate decreased.
- the protein content and peptide content of less than 30 kDa in the soy protein concentrate with reduced phytic acid were similar or increased to the soy protein concentrate used as a raw material.
- the phytic acid-reduced soy protein concentrate prepared as in the method of Example 1 (including 0.05% by weight of phytase based on the raw material of the soy protein concentrate, and 60% by weight of moisture based on the total composition, and pH
- white-legged shrimp purchased from Pulpit shrimp located in Goseong, Jeollanam-do
- Pre-bred white leg shrimp (average weight of 14.6 ⁇ 0.34g) were randomly arranged in 3 repetitions of 10, and the experimental feed containing the composition shown in Table 6 was fed 4 times a day at 6% of the fish's weight, respectively, and reared.
- Mining was collected during breeding. During the experiment, each tank was maintained at 29 ⁇ 1 °C using a heater, and the salinity of the breeding water was maintained in the range of 33 ⁇ 1 ppt.
- the amount of oxygen supplied was 6 ppm and the amount of water flow was kept the same at 0.8 L/min.
- the experimental feed for the breeding experiment was supplied 4 times a day with 6% of the fish's weight.
- Fish meal (Anchovy fish meal, Peru), Wheat flour, Soybean meal, Soybean lecithin, Fish oil, Vitamin Mix, Mineral Mix was used in the manufacture of feed.
- composition of the vitamin mix used is as follows: (Vitamin mix (mg/kg in diets): Ascorbic acid, 300 mg/kg; dl-Calcium pantothenate, 150 mg/kg; Choline bitrate, 3000 mg/kg; Inositol, 150 mg/kg; Menadion, 6 mg/kg; Niacin, 150 mg/kg; Pyridoxine HCl, 15 mg/kg; Riboflavin, 30 mg/kg; Thiamine mononitrate, 15 mg/kg; dl-a-Tocopherol acetate, 201 mg /kg; Retinyl acetate, 6 mg/kg; Biotin, 1.5 mg/kg; Folic acid, 5.4 mg/kg; Cobalamin, 0.06).
- composition of the used mineral mix is as follows: (mineral mix (mg/kg in diets): NaCl, 437.4 mg/kg; MgSO 4 ⁇ 7H 2 O, 1379.8 mg/kg; ZnSO 4 ⁇ 7H 2 O, 226.4 mg/ kg; Fe-Citrate, 299 mg / kg; MnSO 4, 0.016 mg / kg; FeSO 4, 0.0378 mg / kg; CuSO 4, 0.00033 mg / kg; Calciumiodate, 0.0006; MgO, 0.00135 mg / kg; NaSeO 3, 0.00025 .)
- the digestibility of the feed was measured by measuring the content of chromium oxide used as an indicator in the experimental feed and manure supplied to the white leg shrimp.
- chromium oxide used as an indicator in the experimental feed and manure supplied to the white leg shrimp.
- 5-10 mg of a sample (test feed or min) was weighed and transferred to a glass test tube, and 4 ml of perchloric reagent was added, which was 20 at 300°C. It was heated for a minute, transferred to a glass flask, and adjusted so that the volume of the sample was 25 ml by adding tertiary distilled water, and the absorbance was measured at 350 nm.
- the phosphorus content was calculated and calculated, and the results are shown in Table 7 below.
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- General Chemical & Material Sciences (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
시간(hr) | 0.005% | 0.010% | 0.025% | 0.050% | 0.075% | 0.100% | 0.250% | 0.500% |
원료 | 2.03 | 2.03 | 2.03 | 2.03 | 2.10 | 1.99 | 1.99 | 2.04 |
2 시간 | 1.24 | 1.02 | 0.78 | 0.59 | 0.60 | 0.60 | 0.58 | - |
4 시간 | 1.08 | 0.82 | 0.61 | 0.56 | 0.53 | 0.49 | 0.35 | 0.40 |
8시간 | 0.87 | 0.78 | 0.57 | 0.46 | 0.45 | 0.31 | 0.33 | 0.31 |
시료 | 추출방법 | 피틴산 함량 (중량%, 건물 기준) |
인 함량(중량%, 건물 기준) | |
유리 인 | PO4 - | |||
대두단백 농축물 (대조군) |
물 추출 | 1.92 | 0.09 | 0.20 |
열수 추출 | 0.25 | |||
피틴산이 저감된 대두단백 농축물 | 물 추출 | 0.54 | 0.49 | 1.64 |
열수추출 | 1.53 |
수분함량 (중량%) |
반응시간(hr) | pH | ||||
4.5 | 4.75 | 5 | 5.5 | 6.8 | ||
원료 | - | 0.09 | ||||
40% | 2 | 0.33 | - | - | - | - |
4 | 0.40 | - | - | - | - | |
8 | 0.46 | - | - | - | - | |
50% | 2 | 0.44 | - | - | - | - |
4 | 0.48 | - | - | - | - | |
8 | 0.53 | - | - | - | - | |
55% | 2 | 0.47 | 0.45 | 0.44 | - | - |
4 | 0.51 | 0.50 | 0.48 | - | - | |
8 | 0.54 | 0.53 | 0.52 | - | - | |
60% | 2 | 0.54 | 0.50 | 0.49 | 0.40 | 0.21 |
4 | 0.56 | 0.54 | 0.53 | 0.43 | 0.29 | |
8 | 0.58 | 0.56 | 0.55 | 0.48 | 0.32 |
수분함량 (중량%) |
반응시간(hr) | pH | ||||
4.5 | 4.75 | 5 | 5.5 | 6.8 | ||
원료 | - | 1.98 | ||||
40% | 2 | 1.20 | - | - | - | - |
4 | 1.03 | - | - | - | - | |
8 | 0.89 | - | - | - | - | |
50% | 2 | 0.87 | - | - | - | - |
4 | 0.73 | - | - | - | - | |
8 | 0.53 | - | - | - | - | |
55% | 2 | 0.66 | 0.75 | 0.71 | - | - |
4 | 0.54 | 0.59 | 0.64 | - | - | |
8 | 0.37 | 0.49 | 0.52 | - | - | |
60% | 2 | 0.62 | 0.81 | 0.57 | 1.03 | 1.46 |
4 | 0.58 | 0.62 | 0.60 | 0.86 | 1.33 | |
8 | 0.51 | 0.48 | 0.58 | 0.75 | 1.26 |
원료 | 4.5 | 4.75 | 5 | 5.5 | 6.8 | |
피틴산(중량%,건물기준) | 2.02 | 0.58 | 0.62 | 0.60 | 0.86 | 1.33 |
단백(중량%, 건물기준) | 64.08 | 63.35 | 63.53 | 63.51 | 63.78 | 63.94 |
GPC : <30kDa 비율 | 26.92 | 38.85 | 37.96 | 35.83 | 32.09 | 26.02 |
조성 | FM (중량%, 건물기준) | DPS (중량%, 건물기준) |
어분 (Fish meal; Anchovy fish meal, 페루) | 24.50 | 24.50 |
밀가루 (Wheat flour) | 21.86 | 21.86 |
대두박 (Soybean meal) | 19.88 | 19.88 |
대두 레시틴 (Soybean lecithin) | 1.68 | 1.68 |
어유 (Fish oil) | 1.40 | 1.40 |
비타민 믹스 (Vitamin Mix) | 0.18 | 0.18 |
미네랄 믹스 (Mineral Mix) | 0.18 | 0.18 |
어분(Fish meal; Anchovy fish meal, 페루) | 30 | - |
피틴산이 저감된 대두단백 농축물 | - | 30 |
산화 크롬 (Chromic oxide) | 0.35 | 0.35 |
Total | 100 | 100 |
FM | DPS | |
인 (Phosphorus) 소화율 (%,ADC) | 81.4 | 80.8 |
Claims (16)
- 대두단백 농축물 및 피타아제(Phytase)를 포함하고,상기 피타아제의 함량은 상기 대두단백 농축물의 중량을 기준으로 0.005 내지 0.5 중량%이고,전체 조성물의 중량을 기준으로 수분함량이 40 중량% 이상이며,pH가 6.8 이하인, 피틴산이 저감된 대두단백 농축물 제조용 조성물.
- 제1항에 있어서, 상기 피타아제의 함량은 상기 대두단백 농축물의 중량을 기준으로 0.025 내지 0.5 중량%인, 피틴산이 저감된 대두단백 농축물 제조용 조성물.
- 제1항에 있어서, 상기 수분함량은 전체 조성물의 중량을 기준으로 50 중량% 이상인, 피틴산이 저감된 대두단백 농축물 제조용 조성물.
- 제1항에 있어서, 상기 pH는 5.5 이하인, 피틴산이 저감된 대두단백 농축물 제조용 조성물.
- 제1항 내지 제4항 중 어느 한 항에 따른 조성물을 반응시키는 단계를 포함하는, 피틴산이 저감된 대두 단백 농축물의 제조 방법.
- 제5항에 있어서, 상기 단계에서 반응시킨 반응물을 건조하는 단계를 추가로포함하는, 피틴산이 저감된 대두 단백 농축물의 제조 방법.
- 제5항에 있어서, 상기 피틴산이 저감된 대두단백 농축물은 피틴산을 1.5 중량% 미만으로 포함하는, 방법.
- 제5항에 있어서, 상기 피틴산이 저감된 대두단백 농축물은 유리 인을 0.2 내지 1 중량% 포함하는, 방법.
- 제5항에 있어서, 상기 피틴산이 저감된 대두단백 농축물은 전체 펩타이드를 기준으로 30kDa 미만의 펩타이드를 15% 내지 90% 포함하는, 방법.
- 제5항에 있어서, 상기 피틴산이 저감된 대두단백 농축물은 동물 사료 제조에 사용하기 위한 것인, 방법.
- 제5항에 있어서, 상기 피틴산이 저감된 대두단백 농축물은 원료로 사용된 대두단백 농축물 보다 인 소화율이 증가된 것인, 제조 방법.
- 제1항 내지 제4항 중 어느 한 항에 따른 조성물을 반응시켜 얻어진 피틴산이 저감된 대두단백 농축물을 포함하고,피틴산을 1.5 중량% 미만으로 포함하는,피틴산이 저감된 대두단백 농축물.
- 제12항에 있어서, 유리 인을 0.2 내지 1 중량% 포함하는, 피틴산이 저감된 대두단백 농축물.
- 제12항에 있어서, 전체 펩타이드를 기준으로 30kDa 미만의 펩타이드를 15% 내지 90% 포함하는, 피틴산이 저감된 대두단백 농축물.
- 제12항에 따른 피틴산이 저감된 대두단백 농축물을 포함하는, 사료 조성물.
- 제15항에 있어서, 어분, 밀가루, 대두박, 대두 레시틴, 어유, 비타민, 및 미네랄로 이루어지는 군에서 선택된 1종 이상을 추가로 포함하는, 사료 조성물.
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CA3157719A CA3157719A1 (en) | 2019-10-30 | 2020-10-30 | Composition for preparing soy protein concentrate having reduced phytic acid, and use thereof |
AU2020375514A AU2020375514B2 (en) | 2019-10-30 | 2020-10-30 | Composition for preparing soy protein concentrate having reduced phytic acid, and use thereof |
EP20882088.6A EP4052587A4 (en) | 2019-10-30 | 2020-10-30 | COMPOSITION FOR PRODUCING SOY PROTEIN CONCENTRATE WITH REDUCED PHYTIC ACID AND USE THEREOF |
JP2022525054A JP7417723B2 (ja) | 2019-10-30 | 2020-10-30 | フィチン酸が低減された大豆タンパク濃縮物製造用組成物およびその用途 |
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AU (1) | AU2020375514B2 (ko) |
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Citations (5)
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JPH06319539A (ja) * | 1993-04-05 | 1994-11-22 | Aveve Nv | フィチン酸加水分解用酵素組成物及びフィチン酸の加水分解方法 |
KR20010081175A (ko) * | 2000-02-10 | 2001-08-29 | 김형락 | 내열성 피타아제를 대량 생산하는 신규한 아스퍼질러스 속균주와 이를 이용한 phytic acid의 분해방법 |
JP2002087979A (ja) * | 2000-09-14 | 2002-03-27 | Fuji Oil Co Ltd | 腎疾患患者用大豆蛋白質及びその製造法 |
KR20030038783A (ko) * | 2000-10-02 | 2003-05-16 | 후지 세이유 가부시키가이샤 | 분획된 대두 단백질 및 그 제조법 |
CN102396643A (zh) * | 2011-11-02 | 2012-04-04 | 华南理工大学 | 一种酸溶性大豆蛋白的制备方法 |
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JP4556868B2 (ja) * | 2002-07-24 | 2010-10-06 | 不二製油株式会社 | 仔稚魚用飼料及びこれに用いる低フィチン植物蛋白加水分解物の製造法 |
US8815315B2 (en) * | 2007-04-10 | 2014-08-26 | Kemin Industries, Inc. | Use of a multi-protease system to improve the protein digestibility of animal feeds containing vegetable meals |
US8426189B2 (en) | 2009-04-29 | 2013-04-23 | Fermalogic, Inc. | Soybean-based fermentation media, methods of making and use |
KR20160033711A (ko) * | 2013-07-25 | 2016-03-28 | 바스프 엔자임스 엘엘씨 | 피타아제 |
-
2020
- 2020-10-30 JP JP2022525054A patent/JP7417723B2/ja active Active
- 2020-10-30 KR KR1020200143721A patent/KR20210052362A/ko not_active IP Right Cessation
- 2020-10-30 CA CA3157719A patent/CA3157719A1/en active Pending
- 2020-10-30 AU AU2020375514A patent/AU2020375514B2/en active Active
- 2020-10-30 EP EP20882088.6A patent/EP4052587A4/en active Pending
- 2020-10-30 WO PCT/KR2020/015092 patent/WO2021086138A1/ko unknown
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH06319539A (ja) * | 1993-04-05 | 1994-11-22 | Aveve Nv | フィチン酸加水分解用酵素組成物及びフィチン酸の加水分解方法 |
KR20010081175A (ko) * | 2000-02-10 | 2001-08-29 | 김형락 | 내열성 피타아제를 대량 생산하는 신규한 아스퍼질러스 속균주와 이를 이용한 phytic acid의 분해방법 |
JP2002087979A (ja) * | 2000-09-14 | 2002-03-27 | Fuji Oil Co Ltd | 腎疾患患者用大豆蛋白質及びその製造法 |
KR20030038783A (ko) * | 2000-10-02 | 2003-05-16 | 후지 세이유 가부시키가이샤 | 분획된 대두 단백질 및 그 제조법 |
CN102396643A (zh) * | 2011-11-02 | 2012-04-04 | 华南理工大学 | 一种酸溶性大豆蛋白的制备方法 |
Non-Patent Citations (1)
Title |
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AU2020375514A1 (en) | 2022-05-12 |
CA3157719A1 (en) | 2021-05-06 |
JP2023500467A (ja) | 2023-01-06 |
EP4052587A1 (en) | 2022-09-07 |
AU2020375514B2 (en) | 2023-09-28 |
KR20210052362A (ko) | 2021-05-10 |
EP4052587A4 (en) | 2023-12-27 |
JP7417723B2 (ja) | 2024-01-18 |
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