WO2021153779A1 - 食肉代用組成物 - Google Patents
食肉代用組成物 Download PDFInfo
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- WO2021153779A1 WO2021153779A1 PCT/JP2021/003380 JP2021003380W WO2021153779A1 WO 2021153779 A1 WO2021153779 A1 WO 2021153779A1 JP 2021003380 W JP2021003380 W JP 2021003380W WO 2021153779 A1 WO2021153779 A1 WO 2021153779A1
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- Prior art keywords
- meat
- weight
- substitute composition
- polypeptide
- meat substitute
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Images
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
-
- 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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- 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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
-
- 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
- C07K14/43513—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates from arachnidae
- C07K14/43518—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates from arachnidae from spiders
Definitions
- the present invention relates to a meat substitute composition.
- meat substitute compositions that artificially reproduce the taste and texture of real meat have been actively developed for the purpose of responding to food problems and providing vegan foods.
- the meat substitute composition for example, cultured meat prepared by culturing cells collected from animals, substitute meat using plant proteins such as soybeans, peas and wheat (for example, Patent Documents 1 to 3) are known. Has been done.
- An object of the present invention is to provide a meat substitute composition having a texture and sensory properties closer to those of real meat as compared with a conventional meat substitute composition.
- the present inventors have added a polypeptide having a specific amino acid residue composition (for example, a structural protein) to a meat substitute composition using a conventional plant protein to obtain a texture closer to that of real meat.
- a polypeptide having a specific amino acid residue composition for example, a structural protein
- (1) From the group consisting of 150 or more amino acid residues, alanine residue content of 12 to 40%, and glycine residue content of 11 to 55% (2) serine, threonine, and tyrosine.
- the total content of at least one selected amino acid residue, alanine residue and glycine residue is 56% or more.
- the above-mentioned polypeptide is both (1) and (2) above.
- the meat substitute composition according to [1] which satisfies the above conditions.
- FIG. It is the schematic which shows the data processing content of the texture profile carried out in Test Example 4.
- FIG. It is a graph which shows the "hardness” of the hamburger using the meat or the meat substitute composition prepared in Test Example 4. It is a graph which shows the "cohesiveness” of the hamburger using the meat or the meat substitute composition prepared in Test Example 4. It is a graph which shows the "elasticity” of the hamburger using the meat or the meat substitute composition prepared in Test Example 4. It is a graph which shows the "chewyness” of the hamburger steak using the meat or the meat substitute composition prepared in Test Example 4. It is a photograph which shows the appearance of the hamburger steak using the meat prepared in Test Example 5. It is a photograph which shows the appearance of the hamburger steak using the meat substitute composition prepared in Test Example 5. It is a graph which shows the appearance (diameter of the hamburger steak) change which occurred at the time of cooking of the hamburger steak using the meat prepared in Test Example 6 or the meat substitute composition.
- the meat substitute composition according to the present embodiment contains a polypeptide having a specific amino acid residue composition.
- the "meat substitute composition” artificially reproduces the chemical properties (nutritional composition, etc.) or quality (taste, flavor, texture, appearance, etc.) of meat without depending on livestock-derived meat.
- Meat substitute (meat substation).
- Meat substitute compositions also include so-called cultured meats and meat substitutes.
- the "cultured meat” produced in the laboratory by extracting tissues or cells from animals and culturing the cells is “lab-meat”, “in vitro meat”, and “clean meat”. ) ”And so on.
- "Substitute meat” made from non-animal-derived raw materials such as plants is also called “imitation meat", "fake meat”, “vegan meat”, “vegetable meat”, “artificial meat” and the like.
- the polypeptide according to this embodiment may satisfy any of the following (1) or (2).
- (1) The number of amino acid residues is 150 or more, the alanine residue content is 12 to 40%, and the glycine residue content is 11 to 55%.
- alanine residue content is a value expressed by the following formula.
- Alanine residue content (number of alanine residues contained in the polypeptide / number of total amino acid residues of the polypeptide) x 100 (%)
- glycine residue content, serine residue content, threonine residue In the above formula, the content, tyrosine residue, glutamine residue and lysine residue content are the alanine residue as glycine residue, serine residue, threonine residue, tyrosine residue, glutamine residue and lysine residue, respectively. It is synonymous with what was read as.
- the polypeptide satisfying (1) may have 150 or more amino acid residues.
- the number of amino acid residues may be, for example, 200 or more or 250 or more, preferably 300 or more, 350 or more, 400 or more, 450 or more or 500 or more.
- the polypeptide satisfying (1) may have an alanine residue content of 12 to 40%.
- the alanine residue content may be, for example, 15-40%, 18-40%, 20-40%, 22-40%.
- the polypeptide satisfying (1) may have a glycine residue content of 11 to 55%.
- the glycine residue content may be, for example, 11% to 55%, 13% to 55%, 15% to 55%, 18% to 55%, and the like. It may be 20% to 55%, 22% to 55%, and 25% to 55%.
- the polypeptide satisfying (1) contains a relatively large amount of alanine residue and glycine residue. Since the side chains of the alanine residue and the glycine residue are non-polar amino acids, they are arranged so as to face inward during the folding process in polypeptide production, and tend to have an ⁇ -helix structure or a ⁇ -sheet structure. Therefore, when the meat substitute composition contains a polypeptide satisfying (1), the meat substitute composition is less likely to collapse during and after cooking, and the texture is increased, so that the texture (appearance) and sensory characteristics (texture) are increased. ) Can be improved.
- polypeptide satisfying (1) is in the form of, for example, a fiber, a sponge, a gel or a film, high strength and toughness can be exhibited by these secondary structures, so that the above-mentioned effect becomes more remarkable. It will be demonstrated.
- glycine is said to have a detoxifying effect that lowers blood cholesterol and excretes harmful substances from the body.
- Alanine is said to have the function of converting to an energy source and promoting alcohol metabolism. Therefore, it can be expected that these nutritional functions will be exhibited by containing the polypeptide satisfying (1) in the meat substitute composition according to the present embodiment.
- the polypeptide satisfying (2) has at least one amino acid residue content selected from the group consisting of serine, threonine and tyrosine (that is, serine residue content, threonine residue content, tyrosine residue content). , Serine residue content and total tyrosine residue content, total serine residue content and tyrosine residue content, total serine residue content and tyrosine residue content, serine residue content, threonine
- the total content (total content) of the residue content), the alanine residue content, and the glycine residue content may be 56% or more.
- the total content may be, for example, 57% or more, 58% or more, 59% or more, 60% or more.
- the upper limit of the total content is not particularly limited, but may be, for example, 90% or less, 85% or less, or 80% or less.
- the polypeptide satisfying (2) may have a total of serine residue content, threonine residue content and tyrosine residue content of 4% or more, and may be 4.5% or more. It may be 5% or more, 5.5% or more, 6% or more, 6.5% or more, and 7% or more.
- the total of the serine residue content, threonine residue content and tyrosine residue content may be, for example, 35% or less, 33% or less, 30% or less, 25% or less. It may be 20% or less.
- the polypeptide satisfying (2) contains a relatively large amount of one kind of amino acid residue selected from the group consisting of serine, threonine and tyrosine, and alanine residue and glycine residue.
- Serine residues, threonine residues and tyrosine residues are relatively hydrophilic amino acid residues
- alanine and glycine residues are relatively hydrophobic amino acid residues. Therefore, the polypeptide satisfying (2) changes the ratio of the content of one amino acid residue selected from the group consisting of serine, threonine and tyrosine to the content of alanine residue and glycine residue.
- the water retention and / or oil absorption of the polypeptide can be arbitrarily manipulated.
- the polypeptide Since the polypeptide has water retention and / or oil absorption, the affinity with the aqueous component and / or the oil component is increased, and the texture (appearance) and sensory characteristics (flavor, texture) of the meat substitute composition are improved. Can be made to.
- serine is said to have a detoxifying effect that lowers blood cholesterol and excretes harmful substances from the body. It has been reported that tyrosine, which is converted into a neurotransmitter (dopa), has a preventive effect on dementia and Parkinson's disease. Therefore, it can be expected that these nutritional functions will be exhibited by containing the polypeptide satisfying (2) in the meat substitute composition according to the present embodiment.
- the polypeptide according to this embodiment preferably satisfies both the above (1) and (2). As a result, the effect of the present invention is more prominently exhibited.
- the polypeptide according to this embodiment has an average distribution of serine residue, threonine residue or tyrosine residue, and among any consecutive 20 amino acid residues, serine residue, threonine residue and tyrosine residue.
- the total content of may be 5% or more, 10% or more, or 15% or more, and may be 50% or less, 40% or less, 30% or less, or 20% or less.
- the polypeptide according to one embodiment may have a repetitive sequence. That is, the polypeptide according to the present embodiment may have a plurality of amino acid sequences (repeated sequence units) having high sequence identity in the polypeptide.
- the amino acid sequence of the repetitive sequence unit is not particularly limited, and the polypeptide as a whole may satisfy the above-mentioned (1) or (2).
- the number of amino acid residues in the repetitive sequence unit is preferably 6 to 200.
- the sequence identity between the repetitive sequence units may be, for example, 85% or more, 90% or more, 95% or more, 96% or more, 97% or more. It may be 98% or more, and may be 99% or more.
- the polypeptide according to one embodiment may contain a glutamine residue and / and a lysine residue.
- the polypeptide forms a cross-linking within or between molecules in the presence of an edible cross-linking agent such as transglutaminase.
- the content of glutamine residues may be, for example, 0% to 30%, 0% to 25%, 0% to 20%, 5% to 20%, and the like. It may be 10% to 20% and may be 15% to 20%.
- the content of the lysine residue may be, for example, 5% or more, 10% or more, 25% or less, 20% or less, 15% or less. It may be 10% or less.
- the polypeptide according to one embodiment may contain (A) n motifs.
- the (A) n motif means an amino acid sequence mainly composed of an alanine residue.
- the number of amino acid residues of the n motif may be 2 to 27, and may be an integer of 2 to 20, 2 to 16, or 2 to 12.
- the ratio of the number of alanine residues to the total number of amino acid residues in the n motif may be 40% or more, 60% or more, 70% or more, 80% or more, 83% or more, 85% or more, It may be 86% or more, 90% or more, 95% or more, or 100% (meaning that it is composed of only alanine residues).
- n motifs may be included in repetitive sequence units.
- the n motif mainly contains an alanine residue, it can easily take an ⁇ -helix structure or a ⁇ -sheet structure.
- the polypeptide according to the present embodiment repeatedly has these secondary structures, so that the meat substitute composition does not easily collapse during and after cooking.
- the texture (appearance) and sensory characteristics (texture) can be improved because the texture is increased.
- the polypeptide is in the form of, for example, a fiber, a sponge, a gel or a film, high strength and toughness can be exhibited by these secondary structures, so that the above-mentioned effect is more remarkablely exhibited.
- the polypeptide according to this embodiment may be, for example, a structural protein.
- the structural protein means a protein related to the structure of a living body, a protein constituting a structure produced by a living body, or a protein derived from them.
- Structural proteins include, for example, fibroin, keratin, collagen, elastin and resilin.
- the structural protein is not particularly limited as long as it satisfies the above (1) or (2), but fibroin is preferable.
- fibroin include silk fibroin, spider silk fibroin, and hornet silk fibroin, and proteins derived from these.
- fibroin examples include naturally occurring fibroin.
- naturally occurring fibroin examples include fibroin produced by insects or spiders.
- fibroins produced by insects include Bombyx mori, Bombyx mandarina, Antheraea yamamai, Anteraea perni, tussah, and tussah. ), Silk moth (Samia synthia), Chrysanthemum (Caligra japonica), Chusser silk moth (Antheraea mylitta), Muga silk moth (Antheraea assama), etc. Hornet silk moth broin can be mentioned.
- insect-produced fibroin include, for example, the silk moth fibroin L chain (GenBank accession number M76430 (nucleic acid sequence) and AAA27840.1 (amino acid sequence)).
- fibroin produced by spiders include spider silk proteins produced by spiders belonging to the order Araneae. More specifically, spiders belonging to the genus Araneus, such as spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders Spiders belonging to the genus Pronus, such as spiders, spiders belonging to the genus Trinofund
- Spiders belonging to the genus Ordgarius such as spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders
- Spider silk proteins produced by spiders belonging to the genus Cyclosa such as spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spiders, spider
- Spiders belonging to the genus Tetragnatha such as Ashidaka spider and Urokoa shinagamo, spiders belonging to the genus White spider (genus Leucage), spiders belonging to the genus Leucage, spiders belonging to the genus Leucage Spiders belonging to the genus Azumi (Menosira genus) such as spiders and spiders, spiders belonging to the genus Dyschiriognatha such as Himea shinagamo, spiders belonging to the genus Dyschiriognatha Examples thereof include spider silk fibroin produced by spiders belonging to the family Tetragnathidae, such as spiders belonging to the genus Euprostenops.
- spider silk fibroin produced by spiders belonging to the family Tetragnathidae, such as spiders belonging to the genus Euprostenops.
- spider silk fibroin examples include traction thread proteins such as MaSp (MaSp1 and MaSp2) and ADF (ADF3 and ADF4), MiSp (MiSp1 and MiSp2), AcSp, PySp, Flag and the like.
- spider silk fibroin produced by spiders for example, fibroin-3 (aff-3) [derived from Araneus diadematus] (GenBank accession number AAC47010 (amino acid sequence), U47855 (nucleic acid sequence)), fibroin-4 (aff-4) [derived from Araneus diadematus] (GenBank accession number AAC47011 (amino acid sequence), U47856 (nucleic acid sequence)), dragline silk protein spidroin 1 [from Nephila clavipes] (GenBank sequence No.
- AAL32472 nucleic acid sequence
- AF441245 nucleic acid sequence
- major protein spidroin 1 [derived from Europe protein australis]
- GenBank accession number CAJ00428 nucleic acid sequence
- AJ973155 nucleic acid sequence
- major protein GeneBank accession number CAM32249.1 (nucleic acid sequence), AM490169 (base sequence)
- minor aggregate silk protein 1 [Nephila protein]
- GenBank accession number AAC14589.1 nucleotide sequence
- minor amplifier Clavipes GeneBank accession number AAC14591.1 (amino acid sequence)
- minor amplifier spidroin-like protein [Nefilengys cruisetata] (GenBank accession number ABR3728.1 (amino acid sequence), etc.).
- fibroin whose sequence information is registered in NCBI GenBank can be mentioned.
- sequence information registered in NCBI GenBank among the sequences containing INV as DIVISION, spidroin, amplifier, fibroin, "silk and protein", or “silk and protein” are described as keywords in DEFINITION. It can be confirmed by extracting a sequence, a character string of a specific protein from CDS, and a sequence in which a specific character string is described in TISSUE TYPE from SOURCE.
- the fibroin may be modified fibroin.
- modified fibroin means artificially produced fibroin (artificial fibroin).
- the modified fibroin may be a fibroin whose domain sequence is different from the amino acid sequence of the naturally occurring fibroin, or may be a fibroin having the same amino acid sequence as the naturally occurring fibroin.
- the modified fibroin is a protein containing a domain sequence represented by the formula 1: [(A) n motif-REP] m or the formula 2: [(A) n motif-REP] m- (A) n motif.
- the modified fibroin may further have an amino acid sequence (N-terminal sequence and C-terminal sequence) added to either or both of the N-terminal side and the C-terminal side of the domain sequence.
- the N-terminal sequence and the C-terminal sequence are not limited to this, but are typically regions that do not have the repetition of the amino acid motif characteristic of fibroin, and consist of about 100 residues of amino acids.
- the modified fibroin may be one in which the amino acid sequence of naturally-derived fibroin is used as it is, or one in which the amino acid sequence is modified based on the amino acid sequence of naturally-derived fibroin (for example, cloned naturally-derived fibroin).
- the amino acid sequence may be modified by modifying the gene sequence, or artificially designed and synthesized regardless of naturally occurring fibroin (for example, chemically synthesized nucleic acid encoding the designed amino acid sequence). By doing so, it may have a desired amino acid sequence).
- domain sequence refers to a fibroin-specific crystalline region (typically corresponding to (A) n motif of amino acid sequence) and an amorphous region (typically, REP of amino acid sequence). It is an amino acid sequence that produces (corresponding to.), And is represented by the formula 1: [(A) n motif-REP] m or the formula 2: [(A) n motif-REP] m- (A) n motif. Means an array.
- the (A) n motif shows an amino acid sequence mainly composed of alanine residues, and the number of amino acid residues is 2 to 27.
- the number of amino acid residues of the n motif may be an integer of 2 to 20, 2 to 16, or 2 to 12, and 4 to 27, 4 to 20, 8 to 20, 10 to 20, 4 to. It may be an integer of 16, 8 to 16, or 10 to 16.
- the ratio of the number of alanine residues to the total number of amino acid residues in the n motif may be 40% or more, 60% or more, 70% or more, 80% or more, 83% or more, 85% or more, It may be 86% or more, 90% or more, 95% or more, or 100% (meaning that it is composed of only alanine residues).
- a plurality of (A) n motifs present in the domain sequence may be composed of at least seven alanine residues only.
- REP shows an amino acid sequence consisting of 2-200 amino acid residues.
- REP may be an amino acid sequence composed of 10 to 200 amino acid residues.
- m represents an integer of 2 to 300 and may be an integer of 10 to 300.
- the plurality of (A) n motifs may have the same amino acid sequence or different amino acid sequences.
- the plurality of REPs may have the same amino acid sequence or different amino acid sequences.
- the total of serine residue content, threonine residue content and tyrosine residue content is 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11 % Or more, 12% or more, 13% or more, 14% or more, or 15% or more, and may be 50% or less, 40% or less, 30% or less, or 20% or less.
- the total of serine residue content, threonine residue content and tyrosine residue content in all REPs (serine residue content and threonine residue content when all REPs are regarded as one polypeptide).
- Total amount and tyrosine residue content is 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14%. It may be more than or equal to or 15% or more, and may be 50% or less, 40% or less, 30% or less, or 20% or less.
- the content of glutamine residues in all REPs is 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14 % Or more, or 15% or more, 30% or less, or 20% or less.
- the number of amino acid residues in the domain sequence may be, for example, 6 to 300, 6 to 250, or 6 to 200.
- the modified fibroin according to the present embodiment is, for example, an amino acid sequence corresponding to, for example, substitution, deletion, insertion and / or addition of one or more amino acid residues to the cloned naturally occurring fibroin gene sequence. It can be obtained by modifying. Substitution, deletion, insertion and / or addition of amino acid residues can be carried out by methods well known to those skilled in the art such as partial mutagenesis. Specifically, Nucleic Acid Res. It can be carried out according to the method described in the literature such as 10, 6487 (1982), Methods in Enzymology, 100, 448 (1983).
- the fibroin is not particularly limited as long as it satisfies the above (1) or (2).
- Specific examples of fibroin include fibroin (modified fibroin) shown in Table 1 below.
- the polypeptide according to one embodiment may be a purified polypeptide.
- the purified polypeptide preferably contains only the polypeptide, but may contain impurities that are inevitably mixed.
- the polypeptide according to one embodiment may be a recombinant polypeptide.
- Recombinant polypeptide means a polypeptide produced using genetically modified technology.
- the recombinant polypeptide may be one isolated from a non-animal-derived genetically modified organism, depending on the use of the meat substitute composition and the like.
- the polypeptide according to one embodiment may be of non-vegetable origin. Specifically, for example, it may be a polypeptide purified from a non-plant, or a polypeptide produced from a gene isolated from a non-plant using a gene recombination technique.
- the polypeptide according to one embodiment may be antibacterial. Specifically, for example, it may be a polypeptide having an antibacterial amino acid sequence, or may be a polypeptide having an antibacterial protein motif. Compared with conventional meat substitute compositions, it is possible to have a long shelf life, and in particular, it can be stored or transported at room temperature.
- the polypeptide according to this embodiment is, for example, in the form of a molded product containing or composed of the polypeptide (for example, fiber, gel, film, porous body (sponge), particle, molded product). There may be.
- the polypeptide according to the present embodiment is in the form of fibers (polypeptide fiber) because the effect of the present invention of having a texture and sensory properties closer to those of real meat can be exhibited more remarkably as compared with the conventional meat substitute composition. Is preferable.
- the polypeptide fiber may be a long fiber or a short fiber.
- the length of the short fibers may be, for example, 1 to 20 mm, 1 to 15 mm, 1 to 10 mm, and 1 to 5 mm.
- the polypeptide fiber may be a filament yarn (multifilament, monofilament, etc.), a spun yarn, a twisted yarn, a false twisted yarn, a processed yarn, a blended yarn, a blended yarn, or the like.
- the polypeptide fiber can be produced by a known spinning method. That is, for example, first, dissolution of the polypeptide according to the present embodiment is promoted in a solvent or solution such as dimethyl sulfoxide (DMSO), N, N-dimethylformamide (DMF), hydrochloric acid, formic acid or hexafluoroisopronol (HFIP). It is added together with an inorganic salt as an agent and dissolved to prepare a dope solution. Then, using this doping solution, the desired polypeptide fiber can be obtained by spinning by a known spinning method such as wet spinning, dry spinning, dry wet spinning, or melt spinning.
- DMSO dimethyl sulfoxide
- DMF N, N-dimethylformamide
- HFIP hexafluoroisopronol
- FIG. 4 is an explanatory diagram schematically showing an example of a spinning device for producing a polypeptide fiber.
- the spinning device 10 shown in FIG. 4 is an example of a spinning device for dry / wet spinning, and includes an extrusion device 1, an undrawn yarn manufacturing device 2, a moist heat drawing device 3, and a drying device 4.
- a spinning method using the spinning device 10 will be described.
- the doping liquid 6 stored in the storage tank 7 is pushed out from the base 9 by the gear pump 8.
- the extruded doping liquid 6 is supplied into the coagulating liquid 11 of the coagulating liquid tank 20 through the air gap 19, the solvent is removed, the polypeptide is coagulated, and a fibrous coagulated body is formed.
- the fibrous solidified body is supplied into the hot water 12 in the stretching bath 21 and stretched.
- the draw ratio is determined by the speed ratio between the supply nip roller 13 and the take-up nip roller 14.
- the stretched fibrous coagulant is supplied to the drying device 4 and dried in the yarn path 22, and the polypeptide fiber 36 is obtained as the wound yarn body 5.
- 18a to 18g are thread guides.
- the coagulation liquid 11 may be any solvent or solution that can be desolvated, for example, lower alcohols having 1 to 5 carbon atoms such as methanol, ethanol and 2-propanol, and acetone, sodium hydroxide, sodium carbonate and sodium hydrogen carbonate. And so on.
- the coagulant 11 may contain water as appropriate.
- the temperature of the coagulating liquid 11 is preferably 0 to 30 ° C.
- the extrusion speed is preferably 0.2 to 6.0 ml / hour, and 1.4 to 4.0 ml / hour per hole. More preferably, it is time.
- the distance through which the coagulated polypeptide passes through the coagulation liquid 11 may be as long as the solvent can be efficiently removed, for example, 200 to 200. It is 500 mm.
- the take-up speed of the undrawn yarn may be, for example, 1 to 20 m / min, and preferably 1 to 3 m / min.
- the residence time in the coagulation liquid 11 may be, for example, 0.01 to 3 minutes, preferably 0.05 to 0.15 minutes. Further, stretching (pre-stretching) may be performed in the coagulating liquid 11.
- the coagulation liquid tank 20 may be provided in multiple stages, and stretching may be performed in each stage or a specific stage, if necessary.
- Wet heat stretching can be performed in warm water, in a solution of warm water to which an organic solvent or the like is added, or in steam heating.
- the temperature may be, for example, 50 to 90 ° C, preferably 75 to 85 ° C.
- the undrawn yarn (or the pre-drawn yarn) can be drawn, for example, 1 to 10 times, and preferably 2 to 8 times.
- Dry heat stretching can be performed using an electric tube furnace, a dry heat plate, or the like.
- the temperature may be, for example, 140 ° C. to 270 ° C., preferably 160 ° C. to 230 ° C.
- the undrawn yarn (or the pre-drawn yarn) can be drawn, for example, 0.5 to 8 times, and preferably 1 to 4 times.
- Wet heat stretching and dry heat stretching may be performed individually, or they may be performed in multiple stages or in combination. That is, the first-stage stretching is performed by moist heat stretching, the second stage stretching is performed by dry heat stretching, or the first stage stretching is performed by moist heat stretching, the second stage stretching is performed by moist heat stretching, and the third stage stretching is performed by dry heat stretching. Wet heat stretching and dry heat stretching can be appropriately combined.
- the lower limit of the final draw ratio is preferably more than 1 time, 2 times or more, 3 times or more, 4 times or more, 5 times or more, and 6 times with respect to the undrawn yarn (or pre-drawn yarn). It is any of the above, 7 times or more, 8 times or more, and 9 times or more, and the upper limit values are preferably 40 times or less, 30 times or less, 20 times or less, 15 times or less, 14 times or less, and 13 times or less. , 12 times or less, 11 times or less, 10 times or less. Since the drawn yarn can exhibit higher strength, the effect according to the present invention can be exhibited more remarkably.
- the polypeptide fiber according to this embodiment may have a stress of 0.5 gf / d or more.
- the stress is preferably 0.8 gf / d or more, and more preferably 1 gf / d or more.
- the strength is a value obtained by a standard tensile test of a multifilament yarn.
- the diameter of the polypeptide fiber according to this embodiment may be less than 50 ⁇ m.
- the diameter of the protein fiber is, for example, preferably less than 45 ⁇ m or less than 40 ⁇ m, more preferably 35 ⁇ m or less, 32 ⁇ m or less or 30 ⁇ m or less, and further preferably 15 ⁇ m or less or 10 ⁇ m or less.
- the diameter of the protein fiber may be, for example, 5 ⁇ m or more, 10 ⁇ m or more, 15 ⁇ m or more, 18 ⁇ m or more, 20 ⁇ m or more, 22 ⁇ m or more, 25 ⁇ m or more, 30 ⁇ m or more, 32 ⁇ m or more, 35 ⁇ m or more, 40 ⁇ m or more, or 45 ⁇ m or more.
- the diameter of the protein fiber is, for example, 5 to 50 ⁇ m, 10 to 50 ⁇ m, 15 to 50 ⁇ m, 5 to 45 ⁇ m, 5 to 40 ⁇ m, 5 to 35 ⁇ m, 5 to 32 ⁇ m, 5 to 50 ⁇ m, 10 to 45 ⁇ m, 10 to 40 ⁇ m, 10 to It may be 35 ⁇ m, 10 to 32 ⁇ m, 10 to 30 ⁇ m.
- the polypeptide according to this embodiment may be in the form of a molded product (polypeptide resin). By using the polypeptide molded product, it is possible to reproduce real bone-in meat.
- the meat substitute composition according to the present embodiment may contain the above-mentioned polypeptide alone or in combination of two or more.
- the meat substitute composition according to the present embodiment may contain a protein component other than the above-mentioned polypeptide.
- the protein component is preferably a protein component derived from a non-animal source used in a conventional meat substitute composition, and specifically, for example, soybean, pea, wheat, oat, rye, and barley. , Canola, sunflower, sorghum, rice, amaranth, potato, tapioca, kuzukon, canna, lupinus, rapeseed, algae, edible filamentous fungi and proteins derived from non-animal sources such as mixtures thereof.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 0.1% by weight or more, 0.2% by weight or more, based on the total amount of the meat substitute composition. It may be 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more. It may be 0.8% by weight or more, 0.9% by weight or more, 1% by weight or more, 1.5% by weight or more, and 2% by weight. It may be more than 2.5% by weight, may be 2.5% by weight or more, may be 3% by weight or more, may be 3.5% by weight or more, may be 4% by weight or more, and may be 4.5% by weight.
- % Or more 5% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, 30% by weight or more. It may be 40% by weight or more, and may be 50% by weight or more.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 90% by weight or less, 80% by weight or less, and 70% by weight or less based on the total amount of the meat substitute composition. It may be 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less. It may be 15% by weight or less, 10% by weight or less, 5% by weight or less, 4.5% by weight or less, 4% by weight or less, 3.5% by weight.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 0.1 to 10% by weight, or 0.2 to 10% by weight, based on the total amount of the meat substitute composition. It may be 0.3 to 10% by weight, 0.4 to 10% by weight, 0.5 to 10% by weight, 0.6 to 10% by weight, and the like.
- It may be 1.5 to 8% by weight, 1.5 to 7% by weight, 1.5 to 6% by weight, 1.5 to 5% by weight, 2 to 2 to It may be 10% by weight, 2-9% by weight, 2-8% by weight, 2-7% by weight, 2-6% by weight, 2 to 6% by weight. It may be 5% by weight, 3-10% by weight, 3-9% by weight, 3-8% by weight, 3-7% by weight, 3-7% by weight. It may be 6% by weight and may be 3-5% by weight.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 0.1% by volume or more, 0.2% by volume or more, based on the total amount of the meat substitute composition. It may be 0.3% by volume or more, 0.4% by volume or more, 0.5% by volume or more, 0.6% by volume or more, 0.7% by volume or more. It may be 0.8% by volume or more, 0.9% by volume or more, 1% by volume or more, 1.5% by volume or more, and 2% by volume. It may be more than 2.5% by volume, it may be 3% by volume or more, it may be 3.5% by volume or more, it may be 4% by volume or more, and it may be 4.5% by volume.
- % Or more 5% by volume or more, 10% by volume or more, 15% by volume or more, 20% by volume or more, 30% by volume or more. It may be 40% by volume or more, and may be 50% by volume or more.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 90% by volume or less, 80% by volume or less, and 70% by volume or less, based on the total amount of the meat substitute composition. It may be 60% by volume or less, 50% by volume or less, 40% by volume or less, 30% by volume or less, 20% by volume or less. It may be 15% by volume or less, 10% by volume or less, 5% by volume or less, 4.5% by volume or less, 4% by volume or less, 3.5% by volume.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 0.1 to 10% by volume, or 0.5 to 10% by volume, based on the total amount of the meat substitute composition. Well, it may be 1 to 10% by volume, 1.5 to 10% by volume, 2.5 to 10% by volume, 0.1 to 5% by volume, 0. It may be 1 to 4% by volume, 0.1 to 3% by volume, 0.1 to 2.5% by volume, 5 to 10% by volume, 0.5 to 10% by volume.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 10% by weight or more, and 20% by weight or more, based on the total amount of protein components contained in the meat substitute composition. It may be 30% by weight or more, 40% by weight or more, and 50% by weight or more.
- the content of the polypeptide in the meat substitute composition according to the present embodiment may be, for example, 90% by weight or less, or 80% by weight or less, based on the total amount of protein components contained in the meat substitute composition. , 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less. May be.
- the content of the protein component in the meat substitute composition according to the present embodiment may be, for example, 0.5% by weight or more, 1% by weight or more, or 2% by weight, based on the total amount of the meat substitute composition. % Or more, 3% by weight or more, 4% by weight or more, 5% by weight or more, 6% by weight or more, 7% by weight or more. It may be 8% by weight or more, 9% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more. It may be the above, and may be 50% by weight or more.
- the content of the protein component in the meat substitute composition according to the present embodiment may be, for example, 90% by weight or less, 80% by weight or less, or 70% by weight or less, based on the total amount of the meat substitute composition. It may be 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, and 10% by weight. It may be less than or equal to% by weight.
- the meat substitute composition according to the present embodiment may contain, for example, water, vegetable oil, sugars, salts, minerals, coloring agents, antioxidants, thickening stabilizers, dietary fiber, flavors, edible cross-linking binders and the like. good.
- Vegetable oils include, for example, corn oil, olive oil, soybean oil, peanut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, benibana oil, sunflower oil, flaxseed oil, palm oil, walnut oil, algae oil, coconut.
- sugars include oligosaccharides, sugars and plant-derived starches such as arrowroot, cornstarch, katakari starch, potato starch, sago, and tapioca.
- Salts include, for example, sodium chloride, potassium chloride, glutamate (eg, monosodium glutamate), glycine salt, guanylate, inosinate, and 5'-ribonucleotide salt.
- Minerals include, for example, salts of aluminum, ammonium, calcium, magnesium, and potassium.
- Antioxidants may be natural or synthetic, and include, for example, those capable of preventing discoloration of colored vegetable proteins due to oxidation.
- Thickening stabilizers include, for example, alginic acid and its salts, agar, carrageenan and its salts, processed Eukema algae, gums (carob beans, guar, tragacanth, and xanthan), pectin, and sodium carboxymethyl cellulose.
- Examples of dietary fiber include soybean fiber and gluten filament.
- Examples of the fragrance include spice extract, spice oil, natural liquid smoke, natural smoke extract, yeast extract, shiitake mushroom extract, and flavoring agents such as onion flavor, garlic flavor, and herb flavor.
- Examples of the edible cross-linking agent include those capable of promoting filament formation, and specifically, an edible cross-linking agent such as konjak glucomannan (KGM) powder and transglutaminase, Pureglucan (registered trademark, manufactured by Takeda). Etc., ⁇ -glucan, calcium salt, magnesium salt and the like can be mentioned.
- the meat substitute composition according to the present embodiment can be obtained according to a conventional method except that the polypeptide according to the present invention is added.
- the meat substitute composition according to the present embodiment can be obtained, for example, by uniformly mixing the polypeptide according to the present invention and various components described above, if necessary, and molding the composition into a desired shape. Further, in the meat substitute composition according to the present embodiment, for example, after uniformly mixing the above-mentioned various components other than the polypeptide according to the present invention, the polypeptide according to the present invention is added to the mixture and uniformly mixed. However, it can also be obtained by molding into a desired shape.
- the polypeptide according to the present invention when the polypeptide according to the present invention is in the form of fiber, for example, after uniformly mixing various components other than the polypeptide according to the present invention, the mixture is used. It can also be obtained by molding into a desired shape through processes such as stitching, weaving, braiding, knitting, and needle punching.
- the present invention also relates to artificial meat products, including the meat substitute composition according to the present invention or a processed product thereof.
- Processed meat substitute compositions include, for example, heat-treated meat substitute compositions, seasoned meat substitute compositions, and meat substitute compositions cooked with other ingredients as needed (cooked, semi-cooked). Including goods.)
- Meat substitute compositions can be processed into a variety of foods for either human or animal edible use.
- the final product can be a minced meat product, a steak product, a sirloin tip product, a kebab product, a shredded product, a diced meat product, or a human edible meat substitute composition that mimics a nugget product. All of the above products are placed on trays and covered with packaging, vacuum packaged, placed in retort cans or bags, or frozen.
- the present invention further relates to a method for producing an artificial meat dish, which comprises a step of cooking a meat substitute composition or an artificial meat product according to the present invention.
- Cooking of meat substitute compositions or artificial meat products can be carried out according to conventional methods.
- Example 1 Using a small warping machine (SW550, manufactured by CCI TECH INC.), Hundreds of long fibers having a length of 3.6 m were obtained from a silk bobbin (derived from silk moth). The obtained long fibers were cut using a tabletop strong fiber cutting machine (NP-300, manufactured by INTEC CO. LTD.) To obtain silk short fibers (about 100 g) having a length of 3 mm.
- SW550 small warping machine
- NP-300 manufactured by INTEC CO. LTD.
- Example 2 About 3 g of the silk short fibers obtained in Example 1 was immersed in boiling water over 80 ° C. for 1 minute and then filtered. After filtration, about 10 g of salad oil was added to the silk short fibers and dispersed uniformly. 60 g of the meat substitute composition of Comparative Example 1 and the obtained dispersion of silk short fibers were mixed to obtain the meat substitute composition of Example 2. This was picked up, molded into the shape of a hamburger steak, cooked in a frying pan, and subjected to sensory evaluation.
- FIGS. 1 to 3 show photographs of hamburgers of Comparative Examples 1 and 2 and Examples 1 and 2.
- the hamburger steak of Example 1 was able to maintain the shape of the meat by adding short silk fibers, and the appearance was improved. In addition, I was able to feel the texture of "meat-like muscles". On the other hand, the added silk short fibers were raised on the surface (Fig. 1 etc.).
- the hamburger steak of Example 2 was able to have a moderately baked surface without losing its shape (Fig. 2, etc.), and the appearance was significantly improved.
- the silk short fibers played a role of connective tissue, and the meat became more cohesive as compared with Comparative Example 2 and Example 1.
- the appearance and texture were much closer to meat.
- the short silk fibers absorbed the oil, and the whole meat felt soft. The scent of oil gave it a meaty feel.
- Example 3 Nucleotide sequence and amino acids of fibroin (GenBank accession number: P4684.1, GI: 11744415) derived from Nephila clavipes. After the sequence was obtained from GenBank's web database, amino acid residues were substituted, inserted and deleted for the purpose of improving productivity, and a tag sequence and a hinge sequence were added to the N-terminal, and the sequence is shown in SEQ ID NO: 1.
- a recombinant fibroin hereinafter, also referred to as “PRT799” having an amino acid sequence is designed.
- Nucleic acids encoding the designed recombinant fibroin were synthesized respectively.
- An NdeI site was added to the nucleic acid at the 5'end, and an EcoRI site was added downstream of the stop codon.
- a cloning vector pUC118
- the nucleic acid was cut out by restriction enzyme treatment with NdeI and EcoRI, and then recombinant into a protein expression vector pET-22b (+) to obtain an expression vector.
- Escherichia coli BLR (DE3) was transformed with the obtained expression vector.
- the transformed E. coli was cultured in 2 mL of LB medium containing ampicillin for 15 hours.
- the culture broth was added to 100 mL of seed culture medium (Table 6) containing ampicillin so that the OD 600 was 0.005.
- the culture solution temperature was maintained at 30 ° C., and flask culture was carried out until the OD 600 reached 5, (about 15 hours) to obtain a seed culture solution.
- the seed culture solution was added to a jar fermenter to which 500 ml of the production medium (Table 7) was added so that the OD 600 was 0.05.
- the temperature of the culture solution was maintained at 37 ° C., and the cells were cultured at a constant pH of 6.9. Moreover, the dissolved oxygen concentration in the culture solution was maintained at 20% of the dissolved oxygen saturation concentration.
- the feed solution (glucose 455 g / 1 L, Yeast Extract 120 g / 1 L) was added at a rate of 1 mL / min.
- the temperature of the culture solution was maintained at 37 ° C., and the cells were cultured at a constant pH of 6.7. Further, the dissolved oxygen concentration in the culture solution was maintained at 20% of the dissolved oxygen saturation concentration, and the culture was carried out for 20 hours.
- IPTG isopropyl- ⁇ -thiogalactopyranoside
- the cells collected 24 hours after the addition of IPTG were washed with 20 mM Tris-HCl buffer (pH 7.4).
- the washed cells were suspended in 20 mM Tris-HCl buffer (pH 7.4) containing about 1 mM phenylmethylsulfonyl fluoride (PMSF), and a high-pressure homogenizer ("Panda Plus 2000, manufactured by GEA Niro Saovi”).
- PMSF phenylmethylsulfonyl fluoride
- Panda Plus 2000 manufactured by GEA Niro Saovi
- the precipitate was washed with 20 mM Tris-HCl buffer (pH 7.4) or 3% SDS buffer (pH 3.0) until high purity.
- the washed precipitate was washed to a concentration of 100 mg / mL.
- 8M guanidine buffer (8M guanidine hydrochloride, 10 mM sodium dihydrogen phosphate, 20 mM NaCl, 1 mM Tris-HCl, pH 7.0), and stirred at 60 ° C. for 30 minutes with a stirrer to dissolve.
- dialysis was performed with water using a dialysis tube (cellulose tube 36/32 manufactured by Sanko Junyaku Co., Ltd.).
- the white aggregated protein obtained after dialysis was recovered by centrifugation, and the water was removed by a freeze-dryer. Excluding, a lyophilized powder of recombinant fibroin was obtained.
- a spinning solution (doping solution) was prepared using the freeze-dried powder of recombinant fibroin obtained above. 99% formic acid was added to the lyophilized powder so that the concentration of the lyophilized powder was 24% by mass. After dissolving in a rotator for 14 hours, dust and bubbles were removed. This was used as a spinning solution (doping solution).
- the obtained recombinant fibroin short fibers were dispersed in aqueous sodium hydrogen carbonate for 10 minutes for treatment, and then filtered. Then, the recombinant fibroin short fibers were washed with ion-exchanged water several times.
- Example 3 60 g of the meat substitute composition of Comparative Example 1, about 3 g of salad oil, and 0.6 g of washed recombinant fibroin short fibers were mixed to obtain the meat substitute composition of Example 3. This was picked up, molded into the shape of a hamburger steak, cooked in a frying pan, and subjected to sensory evaluation.
- Example 4 The meat substitute composition of Example 4 was obtained in the same manner as in Example 3 except that the mixing amount of the washed recombinant fibroin short fibers was changed from 0.6 g to 3 g. This was picked up, molded into the shape of a hamburger steak, cooked in a frying pan, and subjected to sensory evaluation.
- Comparative Example 3 A meat substitute composition of Comparative Example 3 was obtained in the same manner as in Comparative Example 2 of Test Example 1. This was picked up, molded into the shape of a hamburger steak, cooked in a frying pan, and subjected to sensory evaluation.
- Comparative Example 4 The meat substitute composition of Comparative Example 3 is picked up, molded into the shape of a hamburger steak, and used in a frying pan for a longer time (twice as long as that of Examples 3 to 4 and Comparative Example 3). Time) Cooked and subjected to sensory evaluation.
- FIGS. 5 to 6 show photographs of hamburgers of Comparative Examples 3 to 4 and Examples 3 to 4.
- the hamburgers of Examples 3 to 4 maintained the appearance and the overall shape by adding the recombinant fibroin fiber, and there was no crack in the burn. Surprisingly, in the hamburgers of Comparative Example 3 and Examples 3 to 4, a difference in surface burn was observed even though the cooking time was the same (FIG. 5). Although the hamburger steak of Comparative Example 4 took twice as long as the hamburger steak of Comparative Example 3 and Examples 3 to 4, it was not possible to make a burn like the hamburger steak of Example 4. (Fig. 6). The hamburgers of Examples 3 to 4 had an improved texture as compared with the hamburgers of Comparative Examples 3 to 4, and did not easily crumble when cooked.
- a lyophilized powder of recombinant fibroin PRT966 obtained in the same manner as in Example 3 was used to prepare a spinning solution. 99% formic acid was added to the lyophilized powder so that the concentration of the lyophilized powder was 26% by mass. After melting at 40 ° C., dust and bubbles were removed. This was designated as a spinning solution 2 (doping solution 2).
- the lyophilized powder of the recombinant fibroin PRT966 obtained above was added to formic acid to a concentration of 30% by mass, and then dissolved at 40 ° C. Then, dust and bubbles were removed to obtain a spinning liquid 3 (doping liquid 3).
- the prepared doping solution 1, doping solution 2 or doping 3 was filled in the reserve tank.
- an inert gas (nitrogen) the spinning liquid was discharged from a needle having a hole diameter of 0.20 mm, and was discharged into a coagulating liquid (methanol) tank.
- the protein was coagulated, washed and stretched in a methanol washing bath and a water washing bath in that order, and then dried using a drying plate to obtain recombinant fibroin fibers (raw yarns) 1 to 3.
- the conditions for wet spinning are as follows. Discharge pressure: 0.5 bar Stretching ratio: 5 to 7 times Coagulation bath temperature: 5 to 20 ° C Drying temperature: 60 ° C
- the diameter of the fiber was determined using an optical microscope.
- the stress and elongation of the protein fibers were measured using a tensile tester (small tabletop tester EZ-S manufactured by Shimadzu Corporation) at an ambient temperature of temperature: 20 ° C. and relative humidity: 60% RH, and toughness was calculated. ..
- the sample was attached to a mold made of thick paper, the distance between the gripping tools was 20 mm, and the pulling speed was 10 mm / min.
- the load cell capacity was 1N, and the grip jig was a clip type.
- the toughness was calculated based on the following formula.
- the long fibers were cut to a length of 3 mm by a tabletop strong fiber cutting machine (NP-300, manufactured by INTEC CO. LTD.) To obtain about 20 g of 3 mm recombinant fibroin short fibers 1 to 3. ..
- Diameter reduction rate (%) [(Raw seed diameter)-(Diameter after cooking)] / (Raw seed diameter) x 100%
- Example 13 When two types of proteins having different mechanical properties are used and recombinant fibroin fiber 3 having a fiber diameter of about 30 ⁇ m is used (Example 13), when recombinant fibroin fiber 2 having a fiber diameter of about 10 ⁇ m is used (Example 13). Compared with 11), it showed a more authentic texture.
- Diameter reduction rate (%) [(Raw seed diameter)-(Diameter after cooking)] / (Raw seed diameter) x 100%
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Abstract
Description
するチロシンは、認知症及びパーキンソン病の予防効果があるとの報告がある。したがって、本実施形態に係る食肉代用組成物が(2)を満たすポリペプチドを含有することにより、これらの栄養面の機能が発揮されることも期待できる。
式2:[(A)nモチーフ-REP]m-(A)nモチーフで表されるドメイン配列を含むタンパク質である。改変フィブロインは、ドメイン配列のN末端側及びC末端側のいずれか一方又は両方に更にアミノ酸配列(N末端配列及びC末端配列)が付加されていてもよい。N末端配列及びC末端配列は、これに限定されるものではないが、典型的には、フィブロインに特徴的なアミノ酸モチーフの反復を有さない領域であり、100残基程度のアミノ酸からなる。
積%以上であってよく、3体積%以上であってよく、3.5体積%以上であってよく、4体積%以上であってよく、4.5体積%以上であってよく、5体積%以上であってよく、10体積%以上であってよく、15体積%以上であってよく、20体積%以上であってよく、30体積%以上であってよく、40体積%以上であってよく、50体積%以上であってよい。本実施形態に係る食肉代用組成物におけるポリペプチドの含有量は、食肉代用組成物全量を基準として、例えば、90体積%以下であってよく、80体積%以下であってよく、70体積%以下であってよく、60体積%以下であってよく、50体積%以下であってよく、40体積%以下であってよく、30体積%以下であってよく、20体積%以下であってよく、15体積%以下であってよく、10体積%以下であってよく、5体積%以下であってよく、4.5体積%以下であってよく、4体積%以下であってよく、3.5体積%以下であってよく、3体積%以下であってよく、2.5体積%以下であってよく、2体積%以下であってよく、1.5体積%以下であってよく、1体積%以下であってよく、0.5体積%以下であってよい。本実施形態に係る食肉代用組成物におけるポリペプチドの含有量は、食肉代用組成物全量を基準として、例えば、0.1~10体積%であってよく、0.5~10体積%であってよく、1~10体積%であってよく、1.5~10体積%であってよく、2.5~10体積%であってよく、0.1~5体積%であってよく、0.1~4体積%であってよく、0.1~3体積%であってよく、0.1~2.5体積%であってよく、5~10体積%であってよく、0.5~8体積%であってよく、0.5~5体積%であってよく、0.5~4体積%であってよく、0.5~3.5体積%であってよく、0.5~3体積%であってよく、1~8体積%であってよく、1~5体積%であってよく、1.5~5体積%であってよく、2.5~5体積%であってよく、3~8体積%であってよく、0.5~2.5体積%であってよい。
出ていた(図1等)。
伸度及び繊維径を評価し、組換えフィブロイン繊維1の物性値を100%とし、それぞれの測定値を換算し、結果を表9に示す。同様に、市販の大豆繊維及び天然由来のシルク繊維の応力、伸度及び繊維径も評価し、結果を表9に示す。
硬さ : Hardness (H)
プランジャーで食物に負荷を加えた時の最大試験カ
凝集性 (Cohesiveness) : A2/A1
食品に負荷を加えると,その食物は変形したり破損します。
負荷を連続2 回加えて,1 回目と2 回目の負荷面積(工ネルギー)の比
弾カ性 (Spriginess) : T2/T1
プランジャーで食物に連続2 回の負荷を加え,その「くぼみ,変位」の比
咀しゃく性 (Chewiness) : H×A2/A1×T2/T1
硬さ× 弾カ性× 凝集性・・・固形食品
Claims (11)
- 下記(1)又は(2)を満たすポリペプチドを含む、食肉代用組成物。(1)アミノ酸残基数150以上であり、アラニン残基含有量が12~40%であり、かつグリシン残基含有量が11~55%である(2)セリン、スレオニン及びチロシンからなる群より選択される少なくとも1種のアミノ酸残基含有量、アラニン残基含有量及びグリシン残基含有量の合計が56%以上である
- 前記ポリペプチドは、前記(1)及び(2)の両方を満たす、請求項1に記載の食肉代用組成物。
- 前記ポリペプチドが、組換えポリペプチドである、請求項1又は2に記載の食肉代用組成物。
- 前記ポリペプチドは、複数の反復配列単位を有しており、 前記反復配列単位のアミノ酸残基数が6~200である、請求項1~3のいずれか一項に記載の食肉代用組成物。
- 前記ポリペプチドは、(A)nモチーフを含む、請求項1~4のいずれか一項に記載の食肉代用組成物。
- 前記ポリペプチドが、構造タンパク質である、請求項1~5のいずれか一項に記載の食肉代用組成物。
- 前記ポリペプチドが、フィブロインである、請求項1~6のいずれか一項に記載の食肉代用組成物。
- 前記ポリペプチドは、繊維の形態である、請求項1~7のいずれか一項に記載の食肉代用組成物。
- 植物タンパク質を更に含む、請求項1~8のいずれか一項に記載の食肉代用組成物。
- 請求項1~9のいずれか一項に記載の食肉代用組成物、又はその加工物を含む、人工肉製品。
- 請求項1~9のいずれか一項に記載の食肉代用組成物、又は請求項10に記載の人工肉製品を調理する工程を備える、人工肉料理の製造方法。
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