Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/10—Transferases (2.)
  • C12N9/1025—Acyltransferases (2.3)
  • C12N9/104—Aminoacyltransferases (2.3.2)
  • C12N9/1044—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/14—Hydrolases (3)
  • C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
  • C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
  • C12P21/00—Preparation of peptides or proteins
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y203/00—Acyltransferases (2.3)
  • C12Y203/02—Aminoacyltransferases (2.3.2)
  • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
  • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
  • C12Y305/01044—Protein-glutamine glutaminase (3.5.1.44)

Definitions

• the present invention relates to a method for producing a processed vegetable protein-containing composition. More specifically, the present invention relates to a method of increasing the solubility of a liquid composition containing vegetable protein.
• Patent Document 1 describes that by treating an oat suspension with ⁇ -amylase and ⁇ -amylase, an oat dispersion was obtained that solved the high viscosity problem and maintained protein and ⁇ -glucan.
• Patent Document 2 describes that dispersion stability and solubility are improved by treating vegetable milk with a protein deamidating enzyme.
• transglutaminase is known as an enzyme that modifies proteins.
• Transglutaminase is an enzyme that has the effect of crosslinking proteins, and a technology for processing dairy products has been proposed.
• Patent Document 3 describes that the physical properties of yogurt and cheese can be improved by treating raw milk with transglutaminase.
• a liquid composition containing vegetable protein is highly useful in terms of nutritional value and storage stability, and can be expected to be used in a variety of applications.
• control of the solubility hereinafter, solubility refers to the solubility of protein in water
• solubility refers to the solubility of protein in water
• an object of the present invention is to provide a processing technology that improves the solubility of a liquid composition containing vegetable protein.
• the present inventors have found that the solubility of a liquid composition containing vegetable protein is improved by treating the liquid composition containing vegetable protein with protein deamidase and transglutaminase.
• the present inventor has discovered that a vegetable protein-containing liquid composition obtained by once drying the vegetable protein-containing liquid composition and then re-dispersing it into a liquid (specifically, water) is not suitable for drying.
• Item 1 A method for producing a processed vegetable protein-containing composition, the method comprising the step of treating the vegetable protein-containing liquid composition with protein deamidase and transglutaminase to obtain a processed vegetable protein-containing liquid composition.
• Item 2. The processed plant according to item 1, further comprising the step of drying the processed vegetable protein-containing liquid composition to obtain a processed vegetable protein-containing dry composition for redispersion into a liquid (water and/or oil).
• a method for producing a composition containing a protein Item 3.
• the vegetable protein may include soybeans, peas, mung beans, fava beans, chickpeas, lentils, lupine beans, rice, barley, oats, sorghum, rye, corn, potatoes, hazelnuts, cashews, almonds, coconuts, peanuts, pistachios, walnuts, Item 3.
• Item 4. The method for producing a processed vegetable protein-containing composition according to any one of Items 1 to 3, wherein protein deamidase and transglutaminase are allowed to act simultaneously.
• a method for producing a processed vegetable protein-containing composition Item 6.
• Section 7. Item 7. The solubilizing agent according to item 6, wherein the activity ratio of protein deamidase and transglutaminase (protein deamidase activity:transglutaminase activity) is 0.05:0.95 to 0.9:0.1.
• the solubilizer according to item 6 which is used to improve the dispersion stability of a liquid composition containing oat-derived vegetable protein.
• Item 9. Item 9.
• Item 11 Emulsion stability of a liquid composition containing vegetable protein derived from a plant selected from the group consisting of soybeans, peas, broad beans, lentils, rice, barley, sorghum, potatoes, hazelnuts, almonds, coconuts, peanuts, pistachios, and hemp seeds 8.
• Item 8. The solubilizer according to item 6 or 7, which is used to improve the foaming properties of a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of peas, mung beans, chickpeas, and almonds.
• Item 13. Item 8. The solubilizer according to item 6 or 7, which is used to improve the foam stability of a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of soybeans, broad beans, rice, and potatoes. Section 14.
• Section 17 (a) A method for improving the solubility of a vegetable protein-containing liquid composition, comprising the step of treating the vegetable protein-containing liquid composition with protein deamidase and transglutaminase to obtain a processed vegetable protein-containing liquid composition. (b) The method according to (a) above, wherein the method is a solubilization and dispersion stability improvement method, and the liquid composition containing vegetable protein is a liquid composition containing oat-derived vegetable protein.
• the method is a solubilization and emulsifying property improvement method
• the vegetable protein-containing liquid composition includes soybeans, peas, mung beans, fava beans, chickpeas, lentils, rice, corn, cashew nuts, almonds, coconuts, pistachios,
• the method is a solubilization and emulsion stability improvement method, and the vegetable protein-containing liquid composition comprises soybeans, peas, broad beans, lentils, rice, barley, sorghum, potatoes, hazelnuts, almonds, coconuts, peanuts;
• the method according to (a) above which is a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of hemp seeds, pistachios, and hemp seeds.
• the method is a solubilization and foaming property improvement method, and the vegetable protein-containing liquid composition is a vegetable protein-containing liquid composition derived from a plant selected from the group consisting of peas, mung beans, chickpeas, and almonds.
• the method according to (a) above which is a composition.
• the method is a solubilization and foam stability improvement method, and the vegetable protein-containing liquid composition is a vegetable protein-containing liquid composition derived from a plant selected from the group consisting of soybeans, broad beans, rice, and potatoes;
• the method is a solubilization and oil retention improvement method, and the vegetable protein-containing liquid composition is made from fava beans, chickpeas, lentils, rice, potatoes, cashew nuts, peanuts, pistachios, walnuts, chia seeds, and hemp seeds.
• the method according to (a) above which comprises solubilizing a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of: (h) the method is a solubilization and smoothness improvement method, and the vegetable protein-containing liquid composition is derived from a plant selected from the group consisting of soybean, pea, mung bean, lupine bean, rice, and almond.
• the method according to (a) above which is a liquid composition containing a synthetic protein.
• Section 18. of protein deamidase and transglutaminase (a) Solubilization of a liquid composition containing vegetable protein, (b) Solubilization and dispersion stability improvement of a liquid composition containing oat-derived vegetable protein, (c) A liquid composition containing vegetable protein derived from a plant selected from the group consisting of soybeans, peas, mung beans, fava beans, chickpeas, lentils, rice, corn, cashew nuts, almonds, coconuts, pistachios, walnuts, and chia seeds.
• solubilization and emulsion stability (e) solubilizing and improving foaming properties of a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of peas, mung beans, chickpeas, and almonds; (f) Solubilization and foam stability improvement of a liquid composition containing vegetable protein derived from a plant selected from the group consisting of soybean, fava bean, rice, and potato; (g) Solubilizing and improving oil retention of a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of fava beans, chickpeas, lentils, rice, potatoes, cashew nuts, peanuts, pistachios, walnuts, chia seeds, and hemp seeds. or (h) use for solubilizing and improving smoothness of a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of soybean, pea, mung bean, lupine bean, rice, and almond.
• Item 19. of protein deamidase and transglutaminase (a) Solubilizer for liquid composition containing vegetable protein, (b) solubilization and dispersion stability improver of oat-derived vegetable protein-containing liquid composition; (c) A liquid composition containing vegetable protein derived from a plant selected from the group consisting of soybeans, peas, mung beans, fava beans, chickpeas, lentils, rice, corn, cashew nuts, almonds, coconuts, pistachios, walnuts, and chia seeds.
• solubilization and emulsion stability improver (e) a solubilizing and foaming agent for a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of peas, mung beans, chickpeas, and almonds; (f) a solubilizer and foam stability improver for a liquid composition containing vegetable protein derived from a plant selected from the group consisting of soybean, fava bean, rice, and potato; (g) Solubilizing and improving oil retention of a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of fava beans, chickpeas, lentils, rice, potatoes, cashew nuts, peanuts, pistachios, walnuts, chia seeds, and hemp seeds. or (h) as a solubilizing and smoothness improving agent for a liquid composition containing a vegetable protein derived from a plant selected from the group consisting of soybean, pea, mung bean, lupine bean, rice,
• a processing technique for improving the solubility of a liquid composition containing vegetable protein is provided.
• a processing technique is provided that further improves the dispersion stability; as a liquid composition containing vegetable protein.
• a processing technology is provided to further improve emulsifying properties; liquid compositions containing vegetable proteins include soybeans, peas, fava beans, lentils, rice, barley, sorghum, potatoes, hazelnuts, almonds, coconuts, peanuts, pistachios,
• a processing technique is provided that further improves emulsion stability;
• a processing technique is provided that further improves foaming properties;
• a vegetable protein-containing liquid composition When selecting a liquid composition containing vegetable protein derived from a plant selected from the group consisting of soybean, fava bean, rice, and potato as a product, a processing technology is provided that also improves foam stability;
• a vegetable protein-containing liquid composition derived from a plant selected from the group consisting
• a processing technique which further improves oil retention; as a liquid composition containing vegetable protein, vegetable protein derived from a plant selected from the group consisting of soybean, pea, mung bean, lupine bean, rice, and almond is provided. If a protein-containing liquid composition is selected, processing techniques are provided that also improve smoothness.
• Method for producing a processed vegetable protein-containing composition includes a step of treating a vegetable protein-containing liquid composition with protein deamidase and transglutaminase (enzyme treatment step). It is characterized by including.
• the solubility of the protein in the liquid composition containing vegetable protein can be improved by the enzyme treatment step, so according to the production method of the present invention, a composition containing vegetable protein that has been processed to improve solubility can be obtained. It will be done.
• the production method of the present invention improves not only solubility but also dispersion stability, emulsification, emulsion stability, foaming property, foam stability, and retention.
• a vegetable protein-containing composition processed to improve oiliness and/or smoothness is obtained.
• liquid composition containing vegetable protein The liquid composition containing vegetable protein used in the present invention is not particularly limited as long as it contains vegetable protein in water.
• liquid compositions containing vegetable proteins include (i) liquids obtained by dispersing dry powder of food materials containing vegetable proteins in water; (ii) food materials containing vegetable proteins; (iii) A liquid obtained by crushing and dispersing in water, and removing insoluble matters originating from the skin of food materials, if necessary, by any means such as centrifugation, filtration, straining bags, and sieves; (iii) the above ( A liquid obtained by removing components other than vegetable protein from the liquid in i) or (ii) to increase the vegetable protein content; (iv) From any of the liquids in (i) to (iii) above. Examples include liquids obtained by mixing the prepared dry powder with water.
• a preferred example of a liquid composition containing vegetable protein is vegetable milk.
• content of vegetable protein material refers to the dry weight of the component derived from the plant containing vegetable protein among the vegetable protein-containing liquid compositions.
• Examples of vegetable proteins include, but are not limited to, legumes such as soybeans, peas, mung beans, broad beans, chickpeas, lentils, black beans, lupine beans, and kidney beans; rice, wheat, barley, oats, sorghum; Cereals such as rye, buckwheat, millet, millet, teff, corn, and potatoes; hazelnuts, cashews, almonds, coconuts, peanuts, pistachios, walnuts, pecans, macadamia nuts, Brazil nuts, pili nuts, chestnuts, sesame seeds, pine nuts, etc. Nuts: Proteins (plant-derived proteins, i.e.
• seeds such as chia seeds, hemp seeds (industrial hemp that does not contain tetrahydrocannabinol (THC)), chia, amaranth, canary seeds, flaxseed; Chemically partially degraded proteins using acids, alkalis, etc.; chemically modified proteins using various reagents; and synthetic peptides.
• THC tetrahydrocannabinol
• the above-mentioned vegetable proteins may be used alone or in combination.
• soybeans, peas, mung beans, fava beans, chickpeas, lentils, lupine beans, rice, barley, oats, sorghum, rye, corn, potatoes examples include proteins derived from at least one of hazelnuts, cashew nuts, almonds, coconuts, peanuts, pistachios, walnuts, chia seeds, and hemp seeds, and more preferably proteins derived from soybeans, fava beans, lupine beans, rice, rye, corn, potatoes, Examples include protein derived from at least one of coconut, peanut, and hemp seed, more preferably protein derived from at least one of lupine bean, corn, potato, and peanut, and still more preferably lupine bean. Examples include protein derived from at least one of , potato, and peanut, and particularly preferred is protein derived from lupin bean.
• oats are preferred from the viewpoint of further improving dispersion stability.
• At least one of soybean, pea, mung bean, fava bean, chickpea, lentil, rice, corn, cashew nut, almond, coconut, pistachio, walnut, and chia seed is preferred. More preferably, proteins derived from at least one of corn, coconut, and walnuts are mentioned, and still more preferably proteins derived from at least one of corn and walnuts are mentioned. Particularly preferred are proteins derived from corn.
• soybeans, peas, broad beans, lentils, rice, barley, sorghum, potatoes, hazelnuts, almonds, coconuts, peanuts, pistachios, and hemp seeds are preferred. More preferably, proteins derived from at least one of soybean, pea, fava bean, lentil, rice, barley, sorghum, potato, coconut, and pistachio are mentioned, and even more preferably Examples include proteins derived from at least one of soybean, pea, fava bean, lentil, rice, sorghum, and pistachio, and particularly preferably proteins derived from at least one of lentil, rice, and pistachio.
• proteins derived from at least one of peas, mung beans, chickpeas, and almonds are preferably mentioned, and more preferably proteins derived from chickpeas and almonds are mentioned. Proteins derived from at least one of them are mentioned, and particularly preferably proteins derived from almonds are mentioned.
• proteins derived from at least one of soybean, fava bean, rice, and potato are preferably mentioned, and more preferably proteins derived from soybean, fava bean, and potato are mentioned.
• examples include proteins derived from at least one of potatoes, and particularly preferred are proteins derived from soybeans.
• proteins derived from at least one of fava beans, chickpeas, lentils, rice, potatoes, cashew nuts, peanuts, pistachios, walnuts, chia seeds, and hemp seeds are preferred.
• examples include proteins, more preferably proteins derived from at least one of lentils, potatoes, cashew nuts, pistachios, chia seeds, and hemp seeds, and still more preferably proteins derived from at least one of potatoes, cashew nuts, pistachios, and chia seeds. Proteins derived from at least one of potatoes and chia seeds are particularly preferred.
• proteins derived from at least one of soybeans, peas, mung beans, lupine beans, rice, and almonds are preferably mentioned, and more preferably proteins derived from soybeans, peas, mung beans, lupine beans, rice, and almonds are more preferable.
• pea, mung bean, lupin bean, and rice are more preferable.
• the content of vegetable protein in the vegetable protein-containing liquid composition is not particularly limited, but is, for example, 0.01 to 50% by weight, 0.05 to 40% by weight, or 0.1 to 20% by weight, preferably 0. .25 to 10% by weight, or 0.5 to 5.0% by weight, more preferably 1.0 to 2.0% by weight, or 1.2 to 1.8% by weight.
• the content of the vegetable protein material in the vegetable protein-containing liquid composition is not particularly limited, but for example, 0.05 to 50% by weight, 0.1 to 40% by weight, or 0.5 to 30% by weight, Preferably it is 1 to 25% by weight, or 3 to 20% by weight, more preferably 5 to 15% by weight, or 10 to 13% by weight.
• the vegetable protein contained in the vegetable protein-containing liquid composition is protein from a starchy plant (preferably cereals)
• a vegetable protein-containing liquid composition may be pretreated with amylase.
• the Amylases typically include ⁇ -amylase and ⁇ -amylase.
• the ⁇ -amylase is not particularly limited, but includes, for example, those of the Aspergillus genus (e.g., Aspergillus oryzae, Aspergillus niga, etc.), the Bacillus genus (e.g., Bacillus amyloliquefaciens), Examples include ⁇ -amylase derived from Bacillus subtilis, Bacillus licheniformis, etc., preferably ⁇ -amylase derived from the genus Bacillus, and more preferably ⁇ -amylase derived from Bacillus amylolique. ⁇ -amylase derived from Faciens sp.
• Aspergillus genus e.g., Aspergillus oryzae, Aspergillus niga, etc.
• Bacillus genus e.g., Bacillus amyloliquefaciens
• Examples include ⁇ -amylase derived from Bacillus subtilis, Bacillus
• the amount of ⁇ -amylase to be used is, for example, 0.5 to 100 U, 1 to 50 U, 2 to 30 U, or 5 to 20 U, preferably 8 to 12 U, per 1 g of starch contained in the liquid composition containing vegetable protein. Can be mentioned.
• 1 unit (1U) is the amount of enzyme that reduces the iodine-induced coloration of potato starch by 10% in 1 minute.
• the ⁇ -amylase is not particularly limited, but includes, for example, ⁇ -amylase derived from plants (wheat, soybean) and the genus Bacillus, preferably ⁇ -amylase derived from the genus Bacillus, More preferred is ⁇ -amylase derived from Bacillus flexus species.
• the amount of ⁇ -amylase used is, for example, 0.001 to 5 U, 0.01 to 1 U, 0.02 to 0.50 U, or 0.03 to 0 per gram of starch contained in the vegetable protein-containing liquid composition. .25U, preferably 0.05 to 0.15U.
• 1 unit (1U) is the amount of enzyme that causes an increase in reducing power equivalent to 1 mg of glucose per minute.
• the pH (25° C.) of the liquid composition containing vegetable protein may be determined as appropriate depending on the optimum pH of protein deamidase and transglutaminase, and is, for example, 4.0 to 9.0, preferably 5. .0 to 8.5, more preferably 5.5 to 8.0, still more preferably 5.8 to 7.0.
• Protein deamidase used in the present invention is an enzyme that decomposes the amide group-containing side chain of a protein without cleaving peptide bonds or crosslinking the protein, and its type, origin, etc. is not particularly limited.
• protein deamidases 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 glutaminase is preferred.
• protein deamidases include the genus Chryseobacterium, the genus Flavobacterium, the genus Empedobacter, the genus Sphingobacterium, and the genus Aureobacterium ( Examples include protein deamidases derived from the genus Aureobacterium, Myroides, Luteimicrobium, Agromyces, Microbacterium, or Leifsonia. These protein deamidases are known, and for example, JP2000-50887A, JP2001-218590A, WO2006/075772A1, WO2015/133590, etc. can be referred to. These protein deamidases may be used alone or in combination.
• protein deamidases from the viewpoint of further improving the solubility improvement effect, or in addition to the viewpoint, dispersion stability, emulsifying property, emulsion stability, foaming property, foam stability, oil retention property and/or
• a protein deamidase derived from the genus Chryseobacterium more preferably a protein glutaminase derived from the genus Chryseobacterium, and still more preferably Chryseobacterium proteolyticum.
• Protein glutaminase derived from species more preferably protein glutaminase derived from Chryseobacterium proteolyticum 9670 strain.
• 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 protein deamidase from the culture solution or bacterial cells of the above-mentioned microorganism.
• the enzyme when using a protein deamidating enzyme-secreting microorganism, the enzyme can be isolated and/or purified after the bacterial cells have been recovered from the culture solution by filtration, centrifugation, etc., if necessary.
• microorganisms that do not secrete protein deamidating enzymes if necessary, after collecting the bacterial cells from the culture solution, the bacterial cells are crushed by pressure treatment, ultrasonication, etc. to expose the enzyme.
• the enzyme can be isolated and/or purified.
• any known protein separation and/or purification method can be used without particular limitation, such as centrifugation method, UF concentration method, salting out method, ion exchange resin, etc. Examples include various chromatography methods using .
• the isolated and/or purified enzyme can be powdered by a drying method such as freeze drying or vacuum drying, and may be powdered using an appropriate excipient and/or drying aid in the drying method. You can also do that.
• the isolated and/or purified enzyme can be liquefied by adding appropriate additives and sterilizing it by filtration.
• protein deamidase can also be used as the protein deamidase, and a preferred example of a commercially available product is protein glutaminase (derived from Chryseobacterium proteoliticum 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 vegetable protein may be, for example, 0.1 U or more. From the viewpoint of further improving the solubility improvement effect, or in addition to the above viewpoint, from the viewpoint of improving dispersion stability, emulsifying property, emulsion stability, foaming property, foam stability, oil retention property and/or smoothness, protein
• the amount of deamidating enzyme used per gram of vegetable protein is preferably 0.5 U or more, or 1 U or more, more preferably 3 U or more, or 4 U or more, still more preferably 10 U or more, even more preferably 15 U or more, or 30 U or more. , 50U or more, 70U or more, 90U or more, 130U or more, or 170U or more.
• the upper limit of the usage range of protein deamidase per 1 g of vegetable protein is not particularly limited, but for example, 4000U or less, 3000U or less, 2000U or less, 1000U or less, 500U or less, 400U or less, 300U or less, 200U or less, 150U Examples include 100U or less, 90U or less, 80U or less, 60U or less, 50U or less, 40U or less, 30U or less, or 25U or less.
• the amount of protein deamidating enzyme used per 1 g (dry weight equivalent) of the vegetable protein material is, for example, 0.01 U or more.
• protein The amount of deamidating enzyme used per 1 g (dry weight equivalent) of the vegetable protein material is preferably 0.05 U or more, or 0.1 U or more, more preferably 0.5 U or more, and still more preferably 0.8 U or more. , more preferably 1U or more, even more preferably 2U or more.
• the upper limit of the usage range of protein deamidase per 1 g (dry weight equivalent) of vegetable protein material is not particularly limited, but for example, 400 U or less, 300 U or less, 200 U or less, 100 U or less, 50 U or less, 40 U or less, Examples include 30U or less, 25U or less, 20U or less, 15U or less, 10U or less, 9U or less, or 8U or less.
• benzyloxycarbonyl-L-glutaminylglycine (Z-Gln-Gly) is used as a substrate, and the amount of enzyme that releases 1 ⁇ mol of ammonia per minute is 1 unit (1 U).
• Transglutaminase used in the present invention is an enzyme having transglutaminase activity (EC2.3.2.13).
• Transglutaminases include both calcium-dependent ones that require calcium to express their activity, and calcium-independent ones that do not require calcium to express their activity.
• Transglutaminase is an enzyme that has the activity of crosslinking proteins by catalyzing an acyl rearrangement reaction between the ⁇ -carboxyamide group of glutamine residues and the ⁇ -amino group of lysine residues in proteins.
• transglutaminase used in the present invention are not particularly limited.
• the transglutaminase is a transglutaminase derived from a microorganism, specifically, Streptomyces mobaraensis, Streptomyces ladakanum, Streptomyces cinnamoneus, Streptomyces gris.
• Transglutaminase derived from the genus Streptomyces such as Streptomyces seocarneus, Streptomyces lavendulae, or Streptomyces lydicus
• Transglutaminase derived from the genus Kutzneria such as Kutzneria albida (for example, see Japanese Patent Application Laid-open No. 2020-195397), Longimyceliu such as Longimycelium tulfanense Transglutaminase from the genus M
• transglutaminase from mammals For example, see Japanese Patent Publication No. 1-50382
• transglutaminase derived from fish see, for example, Japanese Patent Application Laid-Open No.
• transglutaminase obtained using recombinant DNA technology (for example, JP-A-5-199883, JP-A-2004-97099); transglutaminase having a structure in which a pro-sequence peptide of transglutaminase is bound to mature transglutaminase (for example, see WO 2009/101762) etc.
• transglutaminase may be used alone or in combination of two or more.
• transglutaminase from the viewpoint of further increasing the solubility improvement effect, or in addition to the viewpoint, dispersion stability, emulsification property, emulsion stability, foaming property, foam stability, oil retention property and/or smoothness are also considered.
• transglutaminase derived from microorganisms more preferred is transglutaminase derived from the genus Streptomyces, and even more preferred is transglutaminase derived from the species Streptomyces mobaraensis.
• the amount of transglutaminase used is not particularly limited, but the amount used per 1 g of vegetable protein may be, for example, 0.1 U or more. From the viewpoint of further improving the solubility improvement effect, or in addition to this viewpoint, from the viewpoint of improving dispersion stability, emulsifying property, emulsion stability, foaming property, foam stability, oil retention property and/or smoothness, trans
• the amount of glutaminase used per 1 g of vegetable protein is preferably 0.3 U or more, or 0.5 U or more, more preferably 1 U or more, 2.5 U or more, or 5 U or more, still more preferably 8 U or more, even more preferably Examples include 10U or more, 20U or more, 30U or more, 40U or more, 50U or more, 60U or more, 70U or more, or 80U or more.
• the upper limit of the usage range of transglutaminase per gram of vegetable protein is not particularly limited, but for example, 4000U or less, 3000U or less, 2000U or less, 1000U or less, 500U or less, 400U or less, 300U or less, 200U or less, 150U or less, Examples include 100U or less, 90U or less, 80U or less, 60U or less, 50U or less, 40U or less, 30U or less, or 25U or less.
• the amount of transglutaminase used per 1 g (dry weight equivalent) of the vegetable protein material is, for example, 0.01 U or more.
• the amount of glutaminase used per 1 g (dry weight equivalent) of the vegetable protein material is preferably 0.05 U or more, or 0.1 U or more, more preferably 0.5 U or more, still more preferably 0.8 U or more.
• it is 1 U or more, more preferably 2.5 U or more, or 3 U or more.
• the upper limit of the usage range of transglutaminase per 1 g (dry weight equivalent) of vegetable protein material is not particularly limited, but for example, 400 U or less, 300 U or less, 200 U or less, 100 U or less, 50 U or less, 40 U or less, 30 U or less. , 20U or less, 15U or less, 10U or less, 9U or less, or 8U or less.
• the usage ratio of protein deamidase and transglutaminase is determined based on the above usage amount of each enzyme, but for example, the activity ratio of protein deamidase activity to transglutaminase activity (protein deamidase activity: trans glutaminase activity) is 0.01:0.99 to 0.99:0.01; from the viewpoint of further improving the solubility improvement effect, or in addition to this viewpoint, dispersion stability and emulsifying property From the viewpoint of improving emulsion stability, foaming property, foam stability, oil retention and/or smoothness, the ratio is preferably 0.05:0.95 to 0.9:0.1; Solubility From the viewpoint of further improving the improvement effect, or in addition to this viewpoint, from the viewpoint of improving emulsifying property, emulsion stability, foaming property, foam stability, oil retention property and/or smoothness, preferably 0.1: 0.9 to 0.9:0.1, more preferably 0.3:0.7 to 0.9:0.1, even more preferably 0.45:0.55 to 0.8:0.2, The ratio is
• 1 unit (U) is the enzyme activity that produces 1 ⁇ mol of hydroxamic acid per minute when benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine are used as substrates. .
• the treatment improves the solubility of the protein in the vegetable protein-containing liquid composition, or in addition to the solubility, dispersion stability, emulsifying property, emulsifying stability, foaming property , proceeding with reactions that improve foam stability, oil retention and/or smoothness.
• each enzyme may be made to act sequentially in any order, or both enzymes may be made to act simultaneously, but preferably both enzymes are made to act at the same time. It can be made to work.
• the conditions for the enzyme treatment step depend on the characteristics of the enzyme used and the vegetable protein-containing liquid composition, as well as the desired solubility improvement effect, or the solubility improvement effect, dispersion stability, and emulsification. It is selected as appropriate depending on the degree of improvement in properties, emulsion stability, foaming properties, foam stability, oil retention and/or smoothness.
• the temperature at which the enzyme treatment step is performed 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 vegetable protein-containing liquid composition.
• C. to 90.degree. C. preferably 40.degree. C. to 80.degree. C., more preferably 48 to 70.degree. C., still more preferably 50.degree. C. to 65.degree.
• the pH of the reaction system in which the enzyme treatment step is performed is not particularly limited, and can be appropriately determined by those skilled in the art depending on the optimum pH of the enzyme used and/or the pH characteristics of the liquid composition containing vegetable protein.
• the pH at 25° C. is, for example, 2 to 13, preferably 5 to 11, more preferably 5 to 10, 6 to 10, 7 to 9, or 6 to 8.
• the time for performing the enzyme treatment step is, for example, 0.1 to 96 hours, preferably 0.25 to 72 hours, and more preferably 0.5 to 30 hours.
• the vegetable protein-containing liquid composition after the enzyme treatment is subjected to an enzyme deactivation step as necessary, cooled, and further subjected to a post-treatment step such as filtration as necessary to obtain a processed vegetable protein-containing liquid composition. Obtained as a composition.
• the obtained processed vegetable protein-containing liquid composition can also be prepared as a solid processed vegetable protein-containing composition (processed vegetable protein-containing dry composition) through a drying step.
• the vegetable protein-containing liquid composition resulting from such redispersion has the following properties:
• the solubility tends to be lower than that of a vegetable protein-containing liquid composition that has not been dried.
• treatment with protein deamidase and transglutaminase has a high solubility improvement effect, even if the obtained processed vegetable protein-containing liquid composition is once dried, the vegetable protein can be redispersed.
• the solubility of the containing liquid composition can be effectively improved.
• a vegetable protein-containing liquid composition when a vegetable protein-containing liquid composition is once dried and then redispersed in a liquid (specifically, water and/or oil), the vegetable protein resulting from such redispersion is In the liquid composition containing vegetable protein, dispersion stability, emulsifying property, emulsion stability, foaming property, foam stability, oil retention property, and/or smoothness are also reduced compared to a liquid composition containing vegetable protein that has not been dried. There is a tendency. However, treatment with protein deamidase and transglutaminase has a high effect of improving dispersion stability, emulsifying property, emulsion stability, foaming property, foam stability, oil retention property, and/or smoothness. Even if the processed vegetable protein-containing liquid composition is once dried, the dispersion stability, emulsifying property, emulsion stability, foaming property, foam stability, and Oil retention and/or smoothness can be effectively improved.
• the drying method is not particularly limited, but includes, for example, freeze drying, vacuum drying, spray drying, and the like.
• shape of the solid processed vegetable protein-containing composition includes powder, fine particles, granules, and the like.
• the present invention also provides a solubilizing agent for a vegetable protein-containing liquid composition, which includes a protein deamidase and a transglutaminase.
• the solubilizing agent for the vegetable protein-containing liquid composition may be in the form of an enzyme preparation containing protein deamidating enzyme and transglutaminase.
• the vegetable proteins preferably include soybeans, peas, mung beans, fava beans, chickpeas, lentils, lupine beans, rice, barley, oats, sorghum, rye, corn, potatoes, and hazelnuts. , cashew nuts, almonds, coconuts, peanuts, pistachios, walnuts, chia seeds, and hemp seeds, and more preferably soybeans, fava beans, lupine beans, rice, rye, corn, potatoes, and coconuts.
• proteins derived from at least one of , peanuts, and hemp seeds more preferably proteins derived from at least one of lupine beans, corn, potatoes, and peanuts, and even more preferably lupine beans, Proteins derived from at least one of potatoes and peanuts are mentioned, and proteins derived from lupine beans are particularly preferred.
• solubilizer the types of components used, the amounts used, etc. are as shown in the column of "1. Method for producing processed vegetable protein-containing composition" above.
• the solubilizing agent for the vegetable protein-containing liquid composition is used to improve dispersion stability in addition to solubilization (hereinafter referred to as “solubilization and dispersion stability improving agent").
• soldubilization and dispersion stability improving agent those used to improve emulsification in addition to solubilization (hereinafter referred to as “solubilization and emulsification improvers”), and those used to improve emulsion stability in addition to solubilization (hereinafter referred to as “solubilization and emulsification improvers").
• solubilization and emulsion stability improvers those used to improve foaming properties in addition to solubilization
• solubilization and emulsion stability improvers those used to improve foaming properties in addition to solubilization
• foam stability improvers those used to improve foam stability in addition to solubilization
• oil retention improvers those used to improve oil retention in addition to solubilization
• solubilization and foam stability improvers those used to improve foam stability improvers
• solubilization and foam stability improvers those used to improve oil retention in addition to solubilization
• solubilization and foam stability improvers those used to improve oil retention in addition to solubilization
• the combination of protein deamidase and transglutaminase can not only solubilize the vegetable protein-containing liquid composition but also improve the dispersion stability. Accordingly, the present invention also provides a solubilization and dispersion stability improver for vegetable protein-containing liquid compositions containing protein deamidase and transglutaminase.
• the vegetable protein preferably includes oat-derived protein.
• solubilization and dispersion stability improver the types and amounts of the components used are as shown in the above section "1. Method for producing processed vegetable protein-containing composition.”
• solubilizing and emulsifying agents protein deamidase and transglutaminase is from the group consisting of soybean, pea, mung bean, fava bean, chickpea, lentil, rice, corn, cashew, almond, coconut, pistachio, walnut, and chia seed.
• solubilizing a liquid composition containing a vegetable protein derived from a selected plant it is also possible to improve emulsifying properties. Accordingly, the present invention also provides solubilization and emulsification improvers for liquid compositions containing vegetable proteins derived from these specific plants, including protein deamidase and transglutaminase.
• the vegetable protein preferably includes proteins derived from at least one of corn, coconut, and walnuts, and more preferably proteins derived from at least one of corn and walnuts.
• proteins derived from corn particularly proteins derived from corn.
• solubilization and emulsification improver the types, amounts, etc. of the components used are as shown in the section of "1. Manufacturing method of processed vegetable protein-containing composition" above.
• a combination of solubilization and emulsion stability enhancers protein deamidase and transglutaminase consists of soybean, pea, faba bean, lentil, rice, barley, sorghum, potato, hazelnut, almond, coconut, peanut, pistachio, and hemp seed.
• solubilizing a liquid composition containing a vegetable protein derived from a plant selected from the group emulsion stability can also be improved. Therefore, the present invention also provides solubilization and emulsion stability improvers for liquid compositions containing vegetable proteins derived from these specific plants, including protein deamidase and transglutaminase.
• the vegetable protein is preferably a protein derived from at least one of soybean, pea, fava bean, lentil, rice, barley, sorghum, potato, coconut, and pistachio.
• Proteins derived from at least one of soybean, pea, fava bean, lentil, rice, sorghum, and pistachio are more preferred, and protein derived from at least one of lentil, rice, and pistachio is particularly preferred. Examples include proteins.
• solubilization and emulsion stability improver the types, amounts, etc. of the components to be used are as shown in the section of "1. Manufacturing method of processed vegetable protein-containing composition" above.
• solubilization and foaming improver protein deamidase and transglutaminase in addition to solubilizing a liquid composition containing vegetable protein derived from a plant selected from the group consisting of pea, mung bean, chickpea, and almond, Foaming properties can also be improved. Accordingly, the present invention also provides solubilization and foaming property improvers for liquid compositions containing vegetable proteins derived from these specific plants, including protein deamidase and transglutaminase.
• the vegetable protein preferably includes proteins derived from at least one of chickpeas and almonds, and particularly preferably proteins derived from almonds.
• solubilization and foaming property improver the types and amounts of the components used are as shown in the above section "1. Method for producing processed vegetable protein-containing composition".
• Solubilization and Foam Stability Improver The combination of protein deamidase and transglutaminase, in addition to solubilizing a liquid composition containing vegetable protein derived from a plant selected from the group consisting of soybean, broad bean, rice, and potato, Foam stability can also be improved. Accordingly, the present invention also provides solubilization and foam stability improvers for liquid compositions containing vegetable proteins derived from these particular plants, including protein deamidases and transglutaminase.
• the vegetable protein preferably includes proteins derived from at least one of soybeans, broad beans, and potatoes, and particularly preferably proteins derived from soybeans. .
• solubilization and foam stability improver the types and amounts of the components used are as shown in the above section "1. Method for producing processed vegetable protein-containing composition.”
• solubilization and oil retention enhancer protein deamidase and transglutaminase is derived from a plant selected from the group consisting of fava beans, chickpeas, lentils, rice, potatoes, cashews, peanuts, pistachios, walnuts, chia seeds, and hemp seeds.
• oil retention can also be improved. Therefore, the present invention also provides a solubilization and oil retention improving agent for liquid compositions containing vegetable proteins derived from these specific plants, including protein deamidase and transglutaminase.
• the vegetable protein preferably includes proteins derived from at least one of lentils, potatoes, cashew nuts, pistachios, chia seeds, and hemp seeds, and more preferably potatoes.
• solubilization and oil retention improver the types and amounts of the components used are as shown in the above section "1. Method for producing processed vegetable protein-containing composition.”
• solubilizing and smoothening agents protein deamidase and transglutaminase can be used in liquid compositions containing vegetable proteins derived from plants selected from the group consisting of soybeans, peas, mung beans, lupine beans, rice, and almonds.
• solubility smoothness can also be improved.
• the present invention also provides solubilization and smoothness improving agents for liquid compositions containing vegetable proteins derived from these particular plants, including protein deamidase and transglutaminase.
• the vegetable protein preferably includes protein derived from at least one of soybean, pea, mung bean, lupine bean, and rice.
• solubilization and smoothness improving agent the types and amounts of the components used are as shown in the above section "1. Method for producing processed vegetable protein-containing composition.”
• Transglutaminase a solubilizing agent for a vegetable protein-containing liquid composition treated with a protein deamidase
• the present invention also provides solubilizing agents for vegetable protein-containing liquid compositions treated with protein deamidating enzymes, including transglutaminase.
• the solubilizer for the vegetable protein-containing liquid composition treated with protein deamidating enzyme may be in the form of an enzyme preparation containing transglutaminase.
• solubilizing agent refers to the property of further increasing the amount of protein dissolved in water compared to when the vegetable protein-containing liquid composition is solubilized by protein deamidating enzyme alone. (that is, improving solubility).
• specific usage modes of this solubilizing agent include a mode in which a solubilizing agent and a protein deamidating enzyme are used simultaneously to treat a liquid composition containing vegetable protein, and a mode in which a liquid composition containing vegetable protein is subjected to protein deamidation.
• the vegetable proteins preferably include soybeans, peas, mung beans, fava beans, chickpeas, lentils, lupine beans, rice, barley, oats, sorghum, rye, corn, potatoes, and hazelnuts. , cashew nuts, almonds, coconuts, peanuts, pistachios, walnuts, chia seeds, and hemp seeds, and more preferably barley, oats, sorghum, corn, potatoes, lupine beans, hazelnuts, and hemp seeds, more preferably barley, corn, potato, and hemp seeds, and even more preferably corn and hemp seeds. Proteins derived from at least one of them are mentioned, and proteins derived from corn are particularly preferred.
• solubilizing agent the types of components used, the amounts used, etc. are as shown in the column of "1. Method for producing processed vegetable protein-containing composition" above.
• a dispersion stability improver for a vegetable protein-containing liquid composition treated with a protein deamidase can improve the dispersion stability of a vegetable protein-containing liquid composition treated with a protein deamidase. Therefore, the present invention also provides a dispersion stability improver for a liquid composition containing vegetable protein that is treated with a protein deamidating enzyme, including transglutaminase.
• improving dispersion stability refers to “improving dispersion stability” in a liquid composition containing vegetable protein, rather than improving dispersion stability with only protein deamidating enzyme. This means imparting properties that further suppress precipitation of insoluble matter contained in the composition.
• this dispersion stability improver include modes in which a dispersion stability improver and a protein deamidating enzyme are used simultaneously to treat a vegetable protein-containing liquid composition; Both of the embodiments in which a substance is treated with a protein deamidating enzyme and then treated with a dispersion stability improver, and the embodiment in which a liquid composition containing vegetable protein is treated with a dispersion stability improver and then treated with a protein deamidating enzyme. included.
• the vegetable protein preferably includes oat-derived protein.
• dispersion stability improver the types, amounts, etc. of the components used are as shown in the column of "1. Method for producing processed vegetable protein-containing composition" above.
• the vegetable protein-containing food/beverage products of the present invention include the processed vegetable protein-containing composition obtained by the above-mentioned "1. Method for producing a processed vegetable protein-containing composition.”
• the processed vegetable protein-containing composition is as shown in "1. Manufacturing method of processed vegetable protein-containing composition" above.
• the specific form of the vegetable protein-containing food or drink of the present invention can be selected from any form.
• the vegetable protein-containing food or drink of the present invention when the vegetable protein-containing food or drink of the present invention is to be eaten in a fluid form, such as a drink, the form may only be in a liquid state (for example, a liquid drink).
• dry states for example, powdered drinks, freeze-dried drinks, etc. are also included.
• food and beverages containing plant protein are not particularly limited as long as they are alternative food and drink products that replace animal protein materials with plant protein materials, such as plant-based milk substitutes, yogurt substitutes, and substitutes.
• Examples include cheese, ice cream substitutes, cream substitutes, coffee whitener substitutes, meat substitutes (including fish meat), egg substitutes, and water paste products.
• a vegetable protein-containing food or drink can be obtained using a processed vegetable protein-containing composition as it is or through an arbitrary cooking process.
• a cooking method is selected depending on the form of the vegetable protein-containing food or drink, and specifically, seasoning, form adjustment, shaping, heating cooking, fermentation, freezing, etc. may be performed.
• Protein deamidase activity 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 mixture was heated at 37°C. After standing for 10 minutes, 1 mL of 0.4M TCA solution was added to stop the reaction. As a blank, 1 mL of 0.4 M TCA solution was added to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and further 0.1 mL of a sample solution containing protein deamidase was added. It was left at 37°C for 10 minutes.
• the amount of ammonia produced in the reaction solution was measured using Ammonia Test Wako (Fuji Film Wako Pure Chemical Industries, Ltd.).
• the ammonia concentration in the reaction solution was determined 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, where 1 unit (1U) is the amount of enzyme that produces 1 ⁇ mol of ammonia per minute.
• 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.
• Transglutaminase activity measurement was performed using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates by the method described below.
• 2-amino-2-hydroxymethyl-1,3-propanediol 2.42g, hydroxyammonium hydrochloride 0.70g, reduced glutathione 0.31g, and Z-Gln-Gly (benzyloxycarbonyl-L-glutaminylglycine)
• a substrate solution was prepared by dissolving 1.01 g in distilled water to make a total volume of 100 mL (pH 6.0).
• a coloring solution was prepared by mixing 30 mL of 3M hydrochloric acid solution, 30 mL of 12 wt% trichloroacetic acid solution, and 30 mL of 5 wt% iron(III) chloride solution.
• the enzyme was diluted to an appropriate concentration with 200 mM MES buffer (pH 6.0) to prepare a sample solution.
• ⁇ -amylase was calculated from the following formula, where the amount of enzyme that reduces the iodine-induced coloration of potato starch by 10% in 1 minute is 1 unit (1 U).
• liberated iodine was titrated with a 0.05 mol/L sodium thiosulfate solution.
• the end point was defined as when the titration was near the end point, 1 to 2 drops of soluble starch sample solution was added, and the resulting blue color disappeared.
• the activity of ⁇ -amylase was calculated from the following formula, where 1 unit (1 U) is the amount of enzyme that causes an increase in reducing power equivalent to 1 mg of glucose per minute.
• the albumin concentration Tmg in the sample dilution solution was determined from the absorbance difference (AT-AB) and the albumin standard curve. Based on the obtained albumin concentration Tmg, the protein solubility (mg/g) in processed oat milk was determined. The results are shown in Table 2-1.
• Example 7 in which the amount of PG and TG added was only 18 U and 9 U per gram of protein, had the same dispersion stability as Comparative Example 6, in which the amount of PG added was as much as 180 U per gram of protein.
• Comparative Example 9 in which the amount of PG added and the amount of TG added were only 0.9 U and 0.45 U per gram of protein, respectively, and the amount of PG added was as much as 1.8 U per gram of protein. Dispersion stability is improved; Example 11 in which the amount of PG and TG added is only 18 U and 9 U per gram of protein, respectively, compared to Comparative Example 10 in which the amount of PG added is as much as 180 U per gram of protein. Since the dispersion stability was improved, it was confirmed that the combined use of PG and TG had a remarkable effect of improving the dispersion stability at any pH.
• Protein deamidase (PG) was added at 18 U per 1 g of protein, and transglutaminase (TG) was added at 9 U per 1 g of protein, the pH at 25°C was adjusted to 6 to 7, and the mixture was allowed to react overnight at 50°C. Ta. After the reaction, the mixture was heat-treated at 100° C. for 5 minutes to deactivate the enzyme, thereby obtaining a liquid composition containing processed vegetable protein.
• the obtained processed vegetable protein-containing liquid composition was freeze-dried to obtain processed vegetable protein-containing dry compositions (Examples 13 to 34).
• processed vegetable protein-containing dry compositions Comparative Examples 13 to 34 with branch numbers
• Emulsifying property The dried composition containing processed vegetable protein was redispersed in deionized water to prepare 30 mL of a redispersion liquid containing 1% by weight protein.
• An emulsified composition was prepared by mixing 30 mL of the redispersion liquid and 10 mL of canola oil, and homogenizing the mixture at 10,000 rpm for 2 minutes. 50 ⁇ L of the emulsion composition immediately after preparation was taken and added to 5 mL of 0.1% by weight SDS solution.
• the turbidity (A0) was measured at an absorbance of 500 nm, and the emulsifying property (m 2 /g) was calculated using the following formula.
• the relative value of emulsifying property of each example is also calculated when the emulsifying property of a comparative example prepared without using both PG and TG ("without enzyme") is set as 1. derived.
• the results are shown in Tables 6-1 to 6-4.
• Emulsion Stability After preparing in (2-2) above, 50 ⁇ L of the emulsion composition left for 10 minutes was taken and added to 5 mL of 0.1% by weight SDS solution. The turbidity (A10) was measured at an absorbance of 500 nm. Emulsion stability (%) was calculated using the following formula. In addition, a value (emulsion stability increment) obtained by subtracting the emulsion stability of a comparative example prepared without using both PG and TG from the emulsion stability of each example was also derived. The higher the emulsion stability increment, the higher the effect of improving emulsion stability. The results are shown in Tables 6-1 to 6-4.
• Oil retention property An oil suspension was prepared by suspending 0.1 g of the dried composition containing processed vegetable protein in 1 g of canola oil and vortexing for 30 seconds. After standing still for 30 minutes, the oil suspension was centrifuged at 2,000 xg for 10 minutes, and the supernatant was collected. The weight of the collected supernatant was measured, and the weight of the oil absorbed by the protein was calculated by subtracting the measured value from 1 g (the weight of the canola oil used for suspension). Furthermore, 1 g of the processed vegetable protein-containing dry composition was taken as 100%, and the ratio of the weight (g) of oil absorbed per 1 g was defined as oil retention (%).

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