WO2022215688A1 - 加工ヘンプタンパク質含有液状組成物の製造方法 - Google Patents
加工ヘンプタンパク質含有液状組成物の製造方法 Download PDFInfo
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- WO2022215688A1 WO2022215688A1 PCT/JP2022/017087 JP2022017087W WO2022215688A1 WO 2022215688 A1 WO2022215688 A1 WO 2022215688A1 JP 2022017087 W JP2022017087 W JP 2022017087W WO 2022215688 A1 WO2022215688 A1 WO 2022215688A1
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- WIPO (PCT)
- Prior art keywords
- protein
- liquid composition
- hemp
- protease
- derived
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Links
- 244000025254 Cannabis sativa Species 0.000 title claims abstract description 72
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 title claims abstract description 72
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 title claims abstract description 72
- 235000009120 camo Nutrition 0.000 title claims abstract description 72
- 235000005607 chanvre indien Nutrition 0.000 title claims abstract description 72
- 239000011487 hemp Substances 0.000 title claims abstract description 72
- 239000007788 liquid Substances 0.000 title claims abstract description 56
- 239000000203 mixture Substances 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 87
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 87
- 108091005804 Peptidases Proteins 0.000 claims abstract description 60
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 52
- 101001122938 Homo sapiens Lysosomal protective protein Proteins 0.000 claims description 48
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- 241000193830 Bacillus <bacterium> Species 0.000 claims description 7
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims description 7
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- 241000626621 Geobacillus Species 0.000 claims description 6
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- 238000012545 processing Methods 0.000 abstract description 5
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- 230000002708 enhancing effect Effects 0.000 description 10
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- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 5
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- 241000249126 Chryseobacterium proteolyticum Species 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- CYQFCXCEBYINGO-UHFFFAOYSA-N THC Natural products C1=C(C)CCC2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3C21 CYQFCXCEBYINGO-UHFFFAOYSA-N 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 4
- 229960004242 dronabinol Drugs 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000003381 solubilizing effect Effects 0.000 description 4
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 4
- SOUXAAOTONMPRY-UHFFFAOYSA-N 2-[[5-amino-5-oxo-2-(phenylmethoxycarbonylamino)pentanoyl]amino]acetic acid Chemical compound OC(=O)CNC(=O)C(CCC(=O)N)NC(=O)OCC1=CC=CC=C1 SOUXAAOTONMPRY-UHFFFAOYSA-N 0.000 description 3
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 3
- 241000611330 Chryseobacterium Species 0.000 description 3
- 102000009127 Glutaminase Human genes 0.000 description 3
- 108010073324 Glutaminase Proteins 0.000 description 3
- 241001467578 Microbacterium Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 125000003368 amide group Chemical group 0.000 description 3
- 235000020244 animal milk Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
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- 239000000843 powder Substances 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 230000007928 solubilization Effects 0.000 description 3
- 238000005063 solubilization Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- 244000045195 Cicer arietinum Species 0.000 description 2
- 235000010523 Cicer arietinum Nutrition 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 125000000613 asparagine group Chemical group N[C@@H](CC(N)=O)C(=O)* 0.000 description 2
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- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 description 2
- 235000019800 disodium phosphate Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 2
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- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- SOUXAAOTONMPRY-NSHDSACASA-N 2-[[(2s)-5-amino-5-oxo-2-(phenylmethoxycarbonylamino)pentanoyl]amino]acetic acid Chemical compound OC(=O)CNC(=O)[C@H](CCC(=O)N)NC(=O)OCC1=CC=CC=C1 SOUXAAOTONMPRY-NSHDSACASA-N 0.000 description 1
- 241001467490 Agromyces Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 102000015790 Asparaginase Human genes 0.000 description 1
- 108010024976 Asparaginase Proteins 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 238000009010 Bradford assay Methods 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 241000611354 Empedobacter Species 0.000 description 1
- 241000589565 Flavobacterium Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 241000145066 Leifsonia Species 0.000 description 1
- 241001594505 Luteimicrobium Species 0.000 description 1
- 241001291960 Myroides Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241001136275 Sphingobacterium Species 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
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- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000006240 deamidation Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
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- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000003028 enzyme activity measurement method Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
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- 108010003855 mesentericopeptidase Proteins 0.000 description 1
- 108010009355 microbial metalloproteinases Proteins 0.000 description 1
- 108010020132 microbial serine proteinases Proteins 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020266 pea milk Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
- A23J3/30—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
Definitions
- the present invention relates to a method for producing a liquid composition containing processed hemp protein. Specifically, the present invention relates to a method for producing a processed hemp protein-containing liquid composition with improved solubility and suppressed change in taste.
- Vegetable protein drinks are gaining in popularity.
- Patent Document 1 discloses that by treating vegetable milk with protein deamidase, aggregation can be suppressed when added to hot liquid food or drink.
- the present inventors have attempted to improve the solubility of the plant milk by combining additional solubilizing means, but the solubility is still not improved, and in some cases, the additional solubilizing means is protein deamidase. Since they have different points of action, they undesirably change the component composition of the plant-based milk and even cause undesired changes in taste.
- the present invention improves the solubility of vegetable protein-containing liquid compositions such as vegetable milk (i.e., further increases the amount of protein dissolved in water than when solubilized by protein deamidase alone). ) and change in taste can be suppressed.
- the present inventors selected a hemp protein-containing liquid composition as a vegetable protein-containing liquid composition and treated it with a combination of bacterial-derived protease and protein deamidase to improve solubility and suppress changes in taste. I found what I could do. The present invention has been completed through further studies based on these findings.
- Section 1 A method for producing a processed hemp protein-containing liquid composition, comprising a step of treating a liquid composition containing hemp protein with a bacterial protease and a protein deamidating enzyme.
- Section 2. Item 2. The production method according to Item 1, wherein the bacterial protease is a protease derived from the genus Bacillus and/or Geobacillus.
- the bacterial protease is selected from the group consisting of Bacillus stearothermophilus, Bacillus licheniformis, Bacillus amyloliquefaciens and proteases derived from these Geobacillus genus. 3.
- Item 4 The production method according to any one of Items 1 to 3, wherein the liquid composition containing hemp protein is hemp milk.
- Item 5. A solubilizer for a hemp protein-containing liquid composition comprising a bacterial protease and a protein deamidating enzyme.
- Item 6. A solubilizer containing a bacterial protease and used for solubilizing a hemp protein-containing liquid composition treated with a protein deamidase while suppressing changes in taste.
- a processing technology that can improve the solubility of a hemp protein-containing liquid composition and suppress changes in taste.
- the method for producing a liquid composition containing processed hemp protein of the present invention is characterized by including a step of treating a liquid composition containing hemp protein with a bacterial protease and protein deamidase. and Hereinafter, the method for producing the processed hemp protein-containing liquid composition of the present invention will be described in detail.
- hemp protein-containing liquid composition used in the present invention is not particularly limited as long as it is a liquid in which hemp protein is dissolved and/or dispersed in water.
- Specific examples of the hemp protein-containing liquid composition include (i) a liquid obtained by dispersing a dry powder of a food material containing hemp protein in water; (ii) a food material containing hemp protein in water; Liquid obtained by crushing and dispersing, and optionally removing insoluble matter derived from skins of food materials by any means such as centrifugation, filtration, filter bag, sieve; (iii) above (i) or Liquid obtained by removing components other than hemp protein from the liquid of (ii) to increase the hemp protein content; (iv) Dry powder prepared from any of the liquids of (i) to (iii) above.
- hemp protein is dissolved and/or dispersed in water.
- a food material containing hemp protein is typically hemp seed.
- a preferred example of a liquid composition containing hemp protein is hemp milk.
- hemp in the present invention refers to so-called industrial hemp, and specifically refers to a variety that does not contain THC (tetrahydrocannabinol) or has a low THC concentration that causes perceptual alteration. Because industrial hemp does not contain THC or its low concentration, it has no efficacy as a sensory-altering drug and cannot lead to abuse.
- the protein content in the liquid composition containing hemp protein used in the present invention is not particularly limited, but is, for example, 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 1% by weight or more, and 2% by weight. % or more, 3 wt% or more, 4 wt% or more, or 5 wt% or more.
- the upper limit of the protein content range in the liquid composition containing hemp protein is, for example, 11% by weight or less, preferably 10% by weight or less, more preferably 9% by weight, from the viewpoint of further improving the effect of suppressing change in taste. % by weight or less, more preferably 8% by weight or less, 7% by weight or less, and even more preferably 6% by weight or less.
- the protein deamidase used in the present invention is an enzyme that decomposes an amide group-containing side chain of a protein without cleaving peptide bonds or cross-linking the protein. is not particularly limited. In addition, as long as the above action is the main activity, it may further have the action of degrading the amide group-containing side chains of proteins, which accompanies cleavage of peptide bonds and cross-linking of proteins.
- protein deamidase examples include enzymes that deamidate glutamine residues in proteins and convert them to glutamic acid (e.g. protein glutaminase), and enzymes that deamidate asparagine residues in proteins and convert them to aspartic acid (e.g. protein asparaginase).
- protein deamidase examples include the genus Chryseobacterium, the genus Flavobacterium, the genus Empedobacter, the genus Sphingobacterium, the genus Aureobacterium ( Aureobacterium, Myroides, Luteimicrobium, Agromyces, Microbacterium, or Leifsonia.
- These protein deamidase enzymes are known, and for example, JP2000-50887A, JP2001-218590A, WO2006/075772A1, WO2015/133590, etc. can be referred to.
- One of these protein deamidase enzymes may be used alone, or two or more of them may be used in combination.
- protein deamidase is preferably derived from the genus Chryseobacterium, more preferably derived from the genus Chryseobacterium. more preferably from Chryseobacterium proteolyticum species, more preferably from Chryseobacterium proteolyticum strain 9670.
- the protein deamidase can be prepared from the culture solution of the microorganism from which the above protein deamidase is derived.
- a specific preparation method includes a method of recovering the protein deamidase from the culture solution or cells of the above microorganisms.
- the enzyme can be separated and/or purified after previously collecting the cells from the culture solution by filtration, centrifugation, or the like, if necessary.
- the cells were collected from the culture solution in advance, and then the cells were crushed by pressure treatment, ultrasonic treatment, or the like to expose the enzyme. The enzyme can then be isolated and/or purified.
- the enzyme separation and/or purification method known protein separation and/or purification methods can be used without particular limitation.
- Various chromatographic methods using The separated and/or purified enzyme can be pulverized by a drying method such as freeze-drying or vacuum drying, and pulverized using a suitable excipient and/or drying aid in the drying method.
- the separated and/or purified enzyme can be liquefied by adding appropriate additives and performing filtration sterilization.
- a commercial product can also be used as the protein deamidase, and a preferred example of a commercial product is protein glutaminase "Amano" 500 (derived from Chryseobacterium proteolyticum species) manufactured by Amano Enzyme Co., Ltd.
- the amount of protein deamidase used is not particularly limited, but the amount used per 1 g of hemp protein is, for example, 0.1 U or more. From the viewpoint of further enhancing the solubility-improving effect and/or the effect of suppressing changes in taste, the amount of protein deamidase used per 1 g of hemp protein is preferably 1 U or more, more preferably 2 U or more, and even more preferably 3 U or more. More preferably 4U or more, still more preferably 4.5U or more.
- the upper limit of the amount of protein deamidase to be used per gram of hemp protein is not particularly limited, but may be, for example, 50 U or less, 20 U or less, 10 U or less, 5.5 U or less, or 5 U or less.
- the amount of protein deamidase used per 1 g of hemp seed is, for example, 0.01 U or more.
- the amount of protein deamidase used per 1 g of hemp seed is preferably 0.1 U or more, 0.5 U or more, and more preferably 1 U or more. , more preferably 2 U or more, still more preferably 3 U or more, still more preferably 3.5 U or more.
- the upper limit of the amount of protein deamidase used per 1 g of hemp seed is not particularly limited, but examples thereof include 50 U or less, 20 U or less, 10 U or less, 5 U or less, or 4 U or less.
- 1 unit (1 U) is defined as the amount of enzyme that liberates 1 ⁇ mol of ammonia per minute using benzyloxycarbonyl-L-glutaminylglycine (Z-Gln-Gly) as a substrate.
- Bacterial Protease The bacterial protease used in the present invention is not particularly limited as long as it is an enzyme derived from bacteria that hydrolyzes peptide bonds of proteins. The bacterial protease further enhances the effect of protein deamidase on improving solubility and suppresses changes in taste.
- the bacterial-derived protease is not particularly limited, but from the viewpoint of further enhancing the solubility-enhancing effect and/or the taste-change-suppressing effect, proteases derived from the genus Bacillus and/or Geobacillus are preferred, and more preferably Bacillus. Bacillus stearothermophilus, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus subtilis and proteases derived from these Geobacillus species.
- one of these proteases may be used, or two or more may be used in combination.
- these bacterial-derived proteases Geobacillus stearothermophilus, Bacillus licheniformis, and Bacillus amyloliquefaciens are more preferable from the viewpoint of further enhancing the solubility-improving effect and/or the effect of suppressing change in taste. be done.
- a bacterial protease can be prepared by a known method.
- it when preparing a protease derived from the genus Bacillus, it can be easily prepared by culturing a bacterium belonging to the genus Bacillus and isolating the protease using a known means, a method using genetic recombination technology, or the like.
- you may use a commercial item as a bacterial-derived protease.
- bacterial-derived proteases include Samoase PC10F (Geobacillus stearothermophilus-derived neutral protease), Protin SD-NY10 (Bacillus amyloliquefaciens-derived neutral protease), manufactured by Amano Enzyme Co., Ltd. Protin SD-AY10 (Bacillus licheniformis-derived alkaline protease), Protease N "Amano" G (Bacillus subtilis-derived neutral protease), Neutrase (Bacillus amyloliquefaciens-derived) manufactured by Novozymes Japan Co., Ltd.
- Neutral protease Esperase (Bacillus sp.-derived alkaline protease), Savinase (Bacillus sp.-derived alkaline protease), Evalase (Bacillus sp.-derived alkaline protease), Alcalase (Bacillus licheniformis-derived alkaline protease); Yakult Pharmaceutical Industry Co., Ltd. and Alloase NS (Bacillus subtilis-derived neutral protease), Alloase AP-10 (Bacillus subtilis-derived neutral protease), Alloase NP-10 (Bacillus subtilis-derived neutral protease), etc., manufactured by Epson.
- the amount of bacterial protease used is not particularly limited, but the amount used per 1 g of hemp protein is, for example, 0.1 U or more. From the viewpoint of further enhancing the solubility-improving effect, the amount of bacterial protease used per 1 g of hemp protein is preferably 1 U or more, more preferably 10 U or more, still more preferably 100 U or more, still more preferably 200 U or more, and even more preferably. 300U or more can be mentioned.
- the upper limit of the amount of the bacterial protease used per 1 g of hemp protein is not particularly limited, but from the viewpoint of further enhancing the effect of suppressing change in taste, it is preferably 1000 U or less, more preferably 800 U or less, 700 U or less, and even more preferably 700 U or less. 600 U or less, more preferably 500 U or less.
- the amount of bacterial protease used per 1 g of hemp seed is, for example, 0.1 U or more.
- the amount of bacterial protease used per 1 g of hemp seeds is preferably 1 U or more, more preferably 10 U or more, and even more preferably 100 U or more, and the use of bacterial protease per 1 g of hemp seeds.
- the upper limit of the amount range is not particularly limited, it is preferably 1000 U or less, more preferably 600 U or less, 500 U or less, still more preferably 400 U or less, and still more preferably 350 U or less from the viewpoint of further enhancing the effect of suppressing change in taste. be done.
- the ratio of the protein deamidating enzyme and the bacterial protease to be used is determined based on the amount of each enzyme used.
- the amount is preferably 1 U or more, more preferably 10 U or more, 20 U or more, still more preferably 30 U or more, 40 U or more, still more preferably 50 U or more, and even more preferably 60 U or more.
- the upper limit of the amount of the bacterial protease per 1 U of protein deamidase is preferably 200 U or less, more preferably 150 U or less, 120 U or less, and even more preferably 100 U or less, from the viewpoint of further enhancing the effect of suppressing change in taste. are mentioned.
- the protease activity shall be measured by the Folin method using casein as a substrate. That is, the activity of protease is defined as 1 unit (1U) of the amount of enzyme that causes an increase in Folin's test solution coloring substance equivalent to 1 ⁇ g of tyrosine per minute in an enzymatic reaction using casein as a substrate in a conventional manner.
- the order in which the bacterial-derived protease and the protein deamidating enzyme are allowed to act is not particularly limited, and the order of each enzyme is arbitrary. may be caused to act sequentially, or both enzymes may be caused to act simultaneously.
- the treatment temperature with the bacterial protease and the protein deamidase is not particularly limited, and can be appropriately determined by those skilled in the art depending on the optimum temperature of the enzyme used and/or the thermal properties of the hemp protein-containing liquid composition. , for example, 40 to 70°C, preferably 48 to 62°C.
- the enzymatic treatment reaction time of the hemp protein-containing liquid composition is not particularly limited, and may be appropriately determined according to the preparation scale of the composition, the timing of addition of the enzyme, etc. For example, 30 minutes or longer, preferably 50 minutes or longer. are mentioned.
- the upper limit of the enzymatic treatment reaction time range is not particularly limited, but includes, for example, 12 hours or less, 8 hours or less, or 4 hours or less.
- the hemp protein-containing liquid composition is subjected to enzyme deactivation treatment, then cooled, and subjected to post-treatment such as filtration as necessary to obtain a processed hemp protein-containing liquid composition.
- the resulting processed hemp protein-containing liquid composition can also be prepared as a solid hemp protein composition having improved solubility in water while suppressing change in taste through a drying process.
- the method of drying is not particularly limited, and examples thereof include freeze drying, vacuum drying, spray drying and the like.
- the solid hemp protein composition may also be in the form of powder, granules, granules, and the like.
- the present invention also provides a solubilizer for a hemp protein-containing liquid composition comprising a bacterial-derived protease and a protein deamidase.
- solubilizer the types and amounts of ingredients used are as shown in the above "1. Method for producing liquid composition containing processed hemp protein”.
- Solubilizer for Hemp Protein-Containing Liquid Composition Treated with Protein Deamidase suppresses changes in the taste of the hemp protein-containing liquid composition treated with protein deamidase.
- the present invention also provides a solubilizer that contains a bacterial protease and is used to solubilize a hemp protein-containing liquid composition that is treated with a protein deamidase while suppressing changes in taste.
- solubilizing agent means solubilization that further increases the amount of protein dissolved in water as compared to the case where protein is solubilized only by protein deamidase.
- specific usage modes of this solubilizer include a mode in which the hemp protein-containing liquid composition is treated using the solubilizer and protein deamidase at the same time, and a mode in which the hemp protein-containing liquid composition is treated with protein deamidase. and an embodiment in which the hemp protein-containing liquid composition is treated with a solubilizer and then treated with a protein deamidase.
- solubilizer the types and amounts of ingredients used are as shown in the above "1. Method for producing liquid composition containing processed hemp protein”.
- the amount of enzyme that causes an increase in Folin's test solution coloring substance equivalent to 1 ⁇ g of tyrosine per minute was defined as 1 unit (1 U).
- Protein deamidase activity value measurement method 0.1 mL of a sample solution containing protein deamidase was added to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and the temperature was adjusted to 37°C. After standing for 10 minutes, 1 mL of 0.4 M TCA solution was added to stop the reaction. As a blank, 1 mL of 0.4 M TCA test solution was added to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and 0.1 mL of sample solution containing protein deamidase was added, It was left at 37°C for 10 minutes.
- ammonia test Wako Flujifilm Wako Pure Chemical
- the ammonia concentration in the reaction solution was obtained from a calibration curve representing the relationship between ammonia concentration and absorbance (630 nm) prepared using an ammonia standard solution (ammonium chloride).
- the activity of protein deamidase was calculated from the following formula, with the amount of enzyme that generates 1 ⁇ mol of ammonia per minute as 1 unit (1 U).
- the reaction liquid volume is 2.1
- the enzyme solution volume is 0.1
- Df is the dilution ratio of the enzyme solution.
- 17.03 is the molecular weight of ammonia.
- hemp milk can be produced while suppressing changes in taste compared to the case where protein deamidase is used alone. It was possible to increase the protein solubility of milk (Examples 1-11). Further, as is clear from the comparison between Comparative Examples 18, 20, 21, 23, and 25 and Examples 1 to 6 and the comparison between Comparative Example 13 and Examples 7 to 9, while suppressing the change in taste, It was shown that the effect of increasing the protein solubility of hemp milk is a unique effect of selecting hemp milk as the vegetable milk and bacterial protease as the protease.
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Abstract
Description
項1. ヘンプタンパク質を含む液状組成物を、細菌由来プロテアーゼ及びタンパク質脱アミド酵素で処理する工程を含む、加工ヘンプタンパク質含有液状組成物の製造方法。
項2. 前記細菌由来プロテアーゼが、バチルス属及び/又はジオバチルス属由来のプロテアーゼである、項1に記載の製造方法。
項3. 前記細菌由来プロテアーゼが、バチルス・ステアロサーモフィラス(Bacillus stearothermophilus)、バチルス・リケニフォルミス(Bacillus licheniformis)、バチルス・アミロリクエファシエンス(Bacillus amyloliquefaciens)及びこれらのジオバチルス属由来のプロテアーゼからなる群より選択される、項1又は2に記載の製造方法。
項4. 前記ヘンプタンパク質を含む液状組成物がヘンプミルクである、項1~3のいずれかに記載の製造方法。
項5. 細菌由来プロテアーゼ及びタンパク質脱アミド酵素を含む、ヘンプタンパク質含有液状組成物の可溶化剤。
項6. 細菌由来プロテアーゼを含み、タンパク質脱アミド酵素で処理されるヘンプタンパク質含有液状組成物の呈味変化を抑制しながら可溶化するために用いられる、可溶化剤。
本発明の加工ヘンプタンパク質含有液状組成物の製造方法は、ヘンプタンパク質含有液状組成物を、細菌由来プロテアーゼ及びタンパク質脱アミド酵素で処理する工程を含むことを特徴とする。以下、本発明の加工ヘンプタンパク質含有液状組成物の製造方法について詳述する。
本発明で用いられるヘンプタンパク質含有液状組成物は、ヘンプタンパク質が水に溶解及び/又は分散した液体であれば特に限定されない。ヘンプタンパク質含有液状組成物の具体的な例としては、(i)ヘンプタンパク質を含有する食品材料の乾燥粉末を水に分散させて得られる液体;(ii)ヘンプタンパク質を含有する食品材料を水中で破砕及び分散させ、必要に応じて食品材料の皮等に由来する不溶物を、遠心、濾過、濾し袋、篩等の任意の手段によって除去して得られる液体;(iii)上記(i)又は(ii)の液体から、ヘンプタンパク質以外の成分の除去等を行ってヘンプタンパク質の含有量を高めた液体;(iv)上記(i)~(iii)のいずれかの液体から調製された乾燥末を、水に溶解及び/又は分散させて得られる液体等が挙げられる。ヘンプタンパク質を含有する食品材料は、通常、ヘンプシードである。ヘンプタンパク質を含む液状組成物の好ましい例としては、ヘンプミルクが挙げられる。なお、本発明における「ヘンプ」とは、所謂、産業用ヘンプを指しており、具体的には、知覚変容を引き起こすTHC(テトラヒドロカンナビノール)を含まない又はTHC濃度が低い品種を指す。産業用ヘンプはTHCを含まない又はその濃度が低いことから知覚変容薬としての有効性は無く、乱用には繋がり得ない。
本発明で用いられるタンパク質脱アミド酵素としては、ペプチド結合の切断及びタンパク質の架橋を伴わずタンパク質のアミド基含有側鎖を分解する作用を示す酵素であって、その種類及び由来等は特に限定されない。また、上記作用が主活性である限り、ペプチド結合の切断及びタンパク質の架橋を伴うタンパク質のアミド基含有側鎖を分解する作用をさらに有していても良い。
本発明で用いられる細菌由来プロテアーゼとしては、タンパク質のペプチド結合を加水分解する細菌由来の酵素であれば特に限定されない。細菌由来プロテアーゼは、タンパク質脱アミド酵素による可溶性向上効果を更に高めるとともに、呈味の変化を抑制する。
ヘンプタンパク質含有液状組成物を、細菌由来プロテアーゼ及びタンパク質脱アミド酵素で処理する工程において、細菌由来プロテアーゼ及びタンパク質脱アミド酵素を作用させる順番としては特に限定されず、各酵素を任意の順番で順次作用させてもよいし、両酵素を同時に作用させてもよい。
上述の通り、細菌由来プロテアーゼ及びタンパク質脱アミド酵素の組み合わせは、ヘンプタンパク質含有液状組成物の可溶性を向上できる。従って、本発明は、細菌由来プロテアーゼ及びタンパク質脱アミド酵素を含む、ヘンプタンパク質含有液状組成物の可溶化剤も提供する。
上述の通り、細菌由来プロテアーゼは、タンパク質脱アミド酵素で処理されるヘンプタンパク質含有液状組成物を、その呈味変化を抑制しながら可溶化することができる。具体的には、タンパク質脱アミド酵素で処理されたヘンプタンパク質含有液状組成物を細菌由来プロテアーゼを用いて可溶化する際に、プロテアーゼ処理によって通常起こり得る呈味性変化を引き起こすことなく可溶化することができる。従って、本発明は、細菌由来プロテアーゼを含み、タンパク質脱アミド酵素で処理されるヘンプタンパク質含有液状組成物の呈味変化を抑制しながら可溶化するために用いられる、可溶化剤も提供する。なお、この可溶化剤において、「可溶化」は、タンパク質脱アミド酵素のみによって可溶化される場合よりも、水に溶解するタンパク質量をさらに増加させる可溶化を意味する。また、この可溶化剤の具体的な使用態様には、可溶化剤とタンパク質脱アミド酵素とを同時に用いてヘンプタンパク質含有液状組成物を処理する態様、ヘンプタンパク質含有液状組成物をタンパク質脱アミド酵素で処理した後に可溶化剤で処理する態様、及びヘンプタンパク質含有液状組成物を可溶化剤で処理した後にタンパク質脱アミド酵素で処理する態様のいずれもが含まれる。
・PG-500(Protein-glutaminase“Amano”500):クリセオバクテリウム・プロテオリティカム由来プロテイングルタミナーゼ(タンパク質脱アミド酵素)
・TH-PC10F(サモアーゼPC10F):ジオバチルス・ステアロサーモフィラス由来プロテアーゼ
・PR-NY(プロチンSD-NY10):バチルス・アミロリクエファシエンス由来プロテアーゼ
・PR-AY(プロチンSD-AY10):バチルス・リケニフォルミス由来プロテアーゼ
・PR-AX(プロテアックス):アスペルギルス・オリゼ由来プロテアーゼ
(1)プロテアーゼ活性測定法
0.6%(w/v)カゼイン溶液(0.05mol/Lリン酸水素ナトリウム、pH8.0)5mLを、37℃で10分間加温した後、プロテアーゼを含む試料溶液1mLを加え、直ちに振り混ぜた。この液を37℃で10分間放置した後、トリクロロ酢酸試液(1.8%(w/v)トリクロロ酢酸、1.8%(w/v)酢酸ナトリウム及び0.33mol/L酢酸を含む)5mLを加えて振り混ぜ、再び37℃で30分間放置し、ろ過した。初めのろ液3mLを除き、次のろ液2mLを量り、0.55mol/L炭酸ナトリウム試液5mL及びフォリン試液(1→3)1mLを加え、よく振り混ぜ、37℃で30分間放置した。この液(酵素反応液)につき、水を対照とし、波長660nmにおける吸光度ATを測定した。
30mM Z-Gln-Glyを含む0.2Mリン酸バッファー(pH6.5)1mLにタンパク質脱アミド酵素を含む試料溶液0.1mLを添加して、37℃、10分間放置した後、0.4M TCA溶液を1mL加えて反応を停止した。ブランクとして、30mM Z-Gln-Glyを含む0.2Mリン酸バッファー(pH6.5)1mLに0.4M TCA試液を1mL加え、さらにタンパク質脱アミド酵素を含む試料溶液0.1mLを添加して、37℃で10分間放置した。
(1)加工植物性ミルクの製造
ヘンプミルク(ヘンプシードを原料とする植物性ミルク)、コメミルク(米を原料とする植物性ミルク)、アーモンドミルク(アーモンドを原料とする植物性ミルク)、ひよこ豆ミルク(ひよこ豆を原料とする植物性ミルク)、又はエンドウミルク(エンドウ豆を原料とする植物性ミルク)に、表1~3に示す酵素を表示の量となるように添加し、50℃で1.5時間処理した。処理済みの植物性ミルク組成物を90~95℃で15分間不活性化処理し、氷上で放熱させて冷却し、加工植物性ミルクを得た。
得られた加工植物性ミルクを3000rpmで10分遠心分離後、濁った上層を取らないように上清を回収する処理を2回行い、ブラッドフォード法で上清のタンパク質(水に可溶のタンパク質)濃度(mg/mL)を測定した。タンパク質脱アミド酵素を単独で用いた比較例1,5,9,14,17,19,22,24による上記タンパク質濃度をそれぞれ1とした場合の、対応する実施例及び比較例による上記タンパク質濃度の相対濃度を算出した。結果を表1~3に示す。また、タンパク質相対濃度を以下の基準で分類し、可溶性向上効果の程度を評価した。可溶性向上効果の程度が「◎」及び「○」の場合に、所望の可溶性向上効果が達成されたと評価した。結果を表1~3に示す。
◎ タンパク質相対濃度2.0超
○ タンパク質相対濃度1.5超2.0以下
△ タンパク質相対濃度1.0超1.5以下
× タンパク質相対濃度 1.0以下
タンパク質脱アミド酵素を単独で用いた比較例1,5,9,14,17,19,22,24の各加工植物性ミルクの呈味を基準とした、対応する実施例及び比較例の加工植物性ミルクの呈味を以下の基準で分類し、呈味変化抑制効果の程度を評価した。呈味変化抑制効果の程度が「◎」及び「○」の場合に、所望の呈味変化抑制効果が達成されたと評価した。結果を表1~3に示す。
◎ 呈味の変化が認められなった
○ 呈味の変化はわずかしか認められなかった
△ 呈味の変化が認められた
× 呈味の大きな変化が認められた
Claims (6)
- ヘンプタンパク質を含む液状組成物を、細菌由来プロテアーゼ及びタンパク質脱アミド酵素で処理する工程を含む、加工ヘンプタンパク質含有液状組成物の製造方法。
- 前記細菌由来プロテアーゼが、バチルス属及び/又はジオバチルス属由来のプロテアーゼである、請求項1に記載の製造方法。
- 前記細菌由来プロテアーゼが、バチルス・ステアロサーモフィラス(Bacillus stearothermophilus)、バチルス・リケニフォルミス(Bacillus licheniformis)、バチルス・アミロリクエファシエンス(Bacillus amyloliquefaciens)及びこれらのジオバチルス属由来のプロテアーゼからなる群より選択される、請求項1に記載の製造方法。
- 前記ヘンプタンパク質を含む液状組成物がヘンプミルクである、請求項1に記載の製造方法。
- 細菌由来プロテアーゼ及びタンパク質脱アミド酵素を含む、ヘンプタンパク質含有液状組成物の可溶化剤。
- 細菌由来プロテアーゼを含み、タンパク質脱アミド酵素で処理されるヘンプタンパク質含有液状組成物の呈味変化を抑制しながら可溶化するために用いられる、可溶化剤。
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US18/553,914 US20240108029A1 (en) | 2021-04-05 | 2022-04-05 | Processed hemp protein-including liquid composition and production method therefor |
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WO2023214554A1 (ja) * | 2022-05-06 | 2023-11-09 | 天野エンザイム株式会社 | 植物性タンパク質含有組成物の増粘剤 |
WO2023219172A1 (ja) * | 2022-05-12 | 2023-11-16 | 天野エンザイム株式会社 | 加工植物性タンパク質含有組成物の製造方法 |
WO2024101326A1 (ja) * | 2022-11-10 | 2024-05-16 | 天野エンザイム株式会社 | 組織化植物性タンパク質の製造方法 |
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WO2024101326A1 (ja) * | 2022-11-10 | 2024-05-16 | 天野エンザイム株式会社 | 組織化植物性タンパク質の製造方法 |
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