KR101298111B1 - Preparation Method of GABA(γ-Amino butyric acid)- Enriched Rice Bran Extract - Google Patents
Preparation Method of GABA(γ-Amino butyric acid)- Enriched Rice Bran Extract Download PDFInfo
- Publication number
- KR101298111B1 KR101298111B1 KR1020100066842A KR20100066842A KR101298111B1 KR 101298111 B1 KR101298111 B1 KR 101298111B1 KR 1020100066842 A KR1020100066842 A KR 1020100066842A KR 20100066842 A KR20100066842 A KR 20100066842A KR 101298111 B1 KR101298111 B1 KR 101298111B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice bran
- bran extract
- gaba
- glutamic acid
- decarboxylase
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 79
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims description 19
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims description 19
- 238000002360 preparation method Methods 0.000 title description 7
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 87
- 235000009566 rice Nutrition 0.000 claims abstract description 87
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims abstract description 80
- 229960002989 glutamic acid Drugs 0.000 claims abstract description 52
- NGVDGCNFYWLIFO-UHFFFAOYSA-N pyridoxal 5'-phosphate Chemical compound CC1=NC=C(COP(O)(O)=O)C(C=O)=C1O NGVDGCNFYWLIFO-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000758 substrate Substances 0.000 claims abstract description 31
- 235000007682 pyridoxal 5'-phosphate Nutrition 0.000 claims abstract description 29
- 239000011589 pyridoxal 5'-phosphate Substances 0.000 claims abstract description 29
- 229960001327 pyridoxal phosphate Drugs 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 241000209094 Oryza Species 0.000 claims description 86
- 102000004031 Carboxy-Lyases Human genes 0.000 claims description 42
- 108090000489 Carboxy-Lyases Proteins 0.000 claims description 42
- 238000004519 manufacturing process Methods 0.000 claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 238000006911 enzymatic reaction Methods 0.000 claims description 19
- 230000000694 effects Effects 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 241000588724 Escherichia coli Species 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 239000005515 coenzyme Substances 0.000 claims description 7
- 210000000712 G cell Anatomy 0.000 claims description 6
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 241000186216 Corynebacterium Species 0.000 claims description 3
- 102000008214 Glutamate decarboxylase Human genes 0.000 abstract description 3
- 108091022930 Glutamate decarboxylase Proteins 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000011942 biocatalyst Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 34
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 24
- 239000004220 glutamic acid Substances 0.000 description 24
- 235000013922 glutamic acid Nutrition 0.000 description 24
- 238000006243 chemical reaction Methods 0.000 description 17
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 239000007787 solid Substances 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 7
- 238000000605 extraction Methods 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 239000008187 granular material Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 239000000706 filtrate Substances 0.000 description 5
- 239000011550 stock solution Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000005909 Kieselgur Substances 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000011121 sodium hydroxide Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- KPGXRSRHYNQIFN-UHFFFAOYSA-N 2-oxoglutaric acid Chemical compound OC(=O)CCC(=O)C(O)=O KPGXRSRHYNQIFN-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000003276 anti-hypertensive effect Effects 0.000 description 2
- 230000002180 anti-stress Effects 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002858 neurotransmitter agent Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- JAHNSTQSQJOJLO-UHFFFAOYSA-N 2-(3-fluorophenyl)-1h-imidazole Chemical compound FC1=CC=CC(C=2NC=CN=2)=C1 JAHNSTQSQJOJLO-UHFFFAOYSA-N 0.000 description 1
- VBUYCZFBVCCYFD-JJYYJPOSSA-N 2-dehydro-D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)C(O)=O VBUYCZFBVCCYFD-JJYYJPOSSA-N 0.000 description 1
- IZSRJDGCGRAUAR-MROZADKFSA-N 5-dehydro-D-gluconic acid Chemical compound OCC(=O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O IZSRJDGCGRAUAR-MROZADKFSA-N 0.000 description 1
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- CKLJMWTZIZZHCS-UWTATZPHSA-N L-Aspartic acid Natural products OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 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
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- 229920001007 Nylon 4 Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- HWXBTNAVRSUOJR-UHFFFAOYSA-N alpha-hydroxyglutaric acid Natural products OC(=O)C(O)CCC(O)=O HWXBTNAVRSUOJR-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229940009533 alpha-ketoglutaric acid Drugs 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229960005261 aspartic acid Drugs 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229940106189 ceramide Drugs 0.000 description 1
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002361 compost Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- LVHBHZANLOWSRM-UHFFFAOYSA-N methylenebutanedioic acid Natural products OC(=O)CC(=C)C(O)=O LVHBHZANLOWSRM-UHFFFAOYSA-N 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000001308 synthesis method Methods 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 125000002640 tocopherol group Chemical class 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
본 발명은 쌀겨를 추출한 추출액에 L-글루타민산을 용해한 액을 기질로 삼고 글루타민산 탈탄산효소와 피리독살포스페이트를 생촉매로 하여 pH증가에 따라 글루타민산을 유가적으로 첨가함으로써 가바가 강화된 다양한 형태의 쌀겨추출물의 제조방법에 관한 것이다. In the present invention, L-glutamic acid dissolved in rice bran extract is used as a substrate, and glutamic acid decarboxylase and pyridoxal phosphate as biocatalysts. It relates to a method for preparing an extract.
Description
본 발명은 가바가 강화된 쌀겨추출물의 제조방법에 관한 것으로, 좀더 구체적으로, 벼 도정 부산물인 쌀겨와 쌀눈을 물을 용매로 하여 추출한 후 얻어진 액에 글루타민산을 용해하고 글루타민산 탈탄산효소(L-Glutamic acid Decarboxylase) 및 조효소인 피리독살포스페이트를 작용시켜 가바로 전환시킴으로써 가바가 고농도로 함유된 쌀겨추출물을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing Gaba-enhanced rice bran extract, more specifically, by dissolving glutamic acid in a solution obtained by extracting the rice bran by-products of rice bran and rice eyes as a solvent, glutamic acid decarboxylase (L-Glutamic acid decarboxylase) and a coenzyme pyridoxal phosphate to convert to gaba to a rice bran extract containing a high concentration of gaba.
쌀겨에는 비타민, 무기질이 많이 함유되어 있으며 많은 생리활성물질들이 함유되어 있다. 그런데, 국내에서 발생하는 50만톤의 쌀겨(미강)은 대부분이 사료 또는 유기질 퇴비로 부가가치가 낮게 이용되고 있는 실정이다. 미강에는 비타민, 무기질 외에도 각종 불포화지방산으로 된 유지, 토코페롤과; 토코트리에놀, 감마오리자놀과 같은 친유성물질과; 피친산, 가바, 세라마이드, 레시틴, 이노시톨과 같은 수용성물질이 함유되어 있다. Rice bran contains a lot of vitamins, minerals and many bioactive substances. By the way, 500,000 tons of rice bran (rice bran) generated in Korea is a fact that most of the added value is used as a feed or organic compost. Rice bran contains fats and fats, tocopherols and various unsaturated fatty acids in addition to vitamins and minerals; Lipophilic substances such as tocotrienols and gamma-oryzanol; It contains water-soluble substances such as pichin acid, gaba, ceramide, lecithin and inositol.
감마 아미노 부틸산(γ-Aminobutylic acid, GABA)는 비단백질 구성 아미노산으로써 GABA는 사람의 신경계, 혈액에 함유되어 있으며 대부분은 뇌의 골수에 존재하여 아세틸콜린이라 불리는 신경전달 물질을 증가시키고, 뇌기능을 촉진시키는 등의 생리작용을 한다. 또한, GABA는 항스트레스, 항고혈압, 집중력 강화, 다이어트 효과 등이 있는 것으로 알려져 있으며 발아현미에 특히 많이 들어 있다. 또한, GABA는 사람 이외의 고등동물, 무척추동물 및 곤충 등에서도 신경전달 물질로 작용하며 식물계에 널리 분포되어 있고, 식물체의 대부분의 조직에서 발견되었다(Navayan & Nair, 1990; Tompson et al., 1952; Fowden, 1981; Hunt, 1981). 한편, 가바가 가진 항스트레스, 항고혈압 등의 기능성을 이용한 다양한 식품과 건강기능식품이 출시되었고, 가바는 그 응용 범위가 사료첨가제, 식물영양제 등으로 넓혀졌으며, 최근에는 생분해성 섬유인 나일론-4의 핵심원료로 주목받고 있기도 하다.Γ-Aminobutylic acid (GABA) is a non-protein constituent amino acid. GABA is contained in the human nervous system and blood. Most of it is present in the bone marrow of the brain, increasing the neurotransmitter called acetylcholine. Promotes physiological activities such as. In addition, GABA is known to have anti-stress, antihypertensive, concentration enhancement, diet effect, and is especially contained in germinated brown rice. GABA also acts as a neurotransmitter in higher animals, invertebrates and insects other than humans and is widely distributed in the plant kingdom and found in most tissues of plants (Navayan & Nair, 1990; Tompson et al., 1952). Fowden, 1981; Hunt, 1981). Meanwhile, various foods and health functional foods using anti-stress, antihypertensive and other functionalities of Gabba have been released, and its application range has been expanded to feed additives and phytonutrients, and recently, nylon-4, a biodegradable fiber. It is also attracting attention as a key raw material.
쌀겨를 추출하는 방법은 기존에 확립되어 있고 특별한 기술을 필요로 하지 않는다. 즉 수세한 쌀겨를 물 1리터당 수제 전 기준으로 50~100 그램의 비율로 50~80℃의 온도에서 5중량%~10중량%의 농도로 4시간 ~ 12시간 추출한 후 압착 여과 등의 방법으로 고형분을 제거함으로써 쌀겨추출액이 얻어진다. 이때 얻어진 쌀겨추출액의 고형분은 1~4 Bx가 된다. 이 쌀겨추출액은 본 발명의 가바가 강화된 쌀겨추출물의 제조방법에 사용되는 기질용액의 기본 요소 중의 하나가 된다. The method of extracting rice bran is well established and does not require special skills. In other words, the washed rice bran is extracted for 4 hours to 12 hours at a concentration of 5% to 10% by weight at a temperature of 50 to 80 grams at a rate of 50 to 100 grams per liter of water before hand-making, and the solid content by compression filtration and the like. By removing the rice bran extract is obtained. Solid content of the rice bran extract obtained at this time is 1 ~ 4 Bx. This rice bran extract is one of the basic elements of the substrate solution used in the method for producing Gaba-enhanced rice bran extract of the present invention.
가바를 공업적으로 제조하는 방법은 합성법, 추출법, 효소법, 발효법 등이 있다. 합성법의 경우 사용하는 용매가 식품위생법에서 허용되지 않는 경우가 많고, 추출법의 경우는 가바의 제조단가가 높고 폐기물의 발생량이 많은 단점이 있다. 반면에 효소법과 발효법은 경제적이며 식품에 사용할 수 있는 가바를 생산할 수 있는 방법이다. 효소법은 도 1에서 나타나는 바와 같이 L-글루타민산의 α-탄소에 결합되어 있는 -COOH가 글루타민산 디카복실라제(이하 탈탄산효소)의 촉매작용에 의해 탈탄산되므로써 가바를 생합성하게 된다. 쌀겨추출물을 활용하는 종래의 기술로는, 쌀겨추출물에 탄소원, 질소원, 모노소디움 글루타메이트(MSG)를 첨가하고 유산균을 접종하여 일정시간 배양함으로써 가바가 함유된 발효쌀겨추출물을 제조하는 것이 공개되어 있다(대한민국 공개특허 제10-2006-0042583호). 그러나, 이 방법은 발효시간이 48시간 이상으로 길고 발효 특성상 배지에 첨가할 글루타민산의 농도가 너무 높으면 균이 자라지 않으므로 발효액 중의 가바의 생성량이 5.7%(550mM)이내로 비교적 낮고 매번 생산할 때 발효설비를 가동해야 하므로 제조비용이 높은 단점이 있다. 게다가, 쌀겨에 포함되어 있는 가바의 함량은 100ppm 정도로 비교적 낮아서 가바가 고농도로 함유된 쌀겨추출물의 제조는 공업적으로 어려운 과제로 인식되어 왔다.Methods of industrially producing GABA include synthetic methods, extraction methods, enzyme methods, fermentation methods, and the like. In the case of the synthesis method, the solvent used in many cases is not allowed in the food hygiene method, and the extraction method has a disadvantage in that the manufacturing cost of Gaba is high and the amount of waste is generated. Enzyme and fermentation, on the other hand, are economical and can produce Gabba for food. In the enzymatic method, as shown in FIG. 1, -COOH bound to α-carbon of L-glutamic acid is decarbonized by catalysis of glutamic acid dicarboxylase (hereinafter referred to as decarboxylase) to biosynthesize Gaba. As a conventional technique utilizing rice bran extract, it is disclosed to prepare a fermented rice bran extract containing Gabba by adding a carbon source, a nitrogen source, and monosodium glutamate (MSG) to the rice bran extract, inoculating the lactic acid bacteria and incubating for a predetermined time ( Republic of Korea Patent Publication No. 10-2006-0042583). However, this method does not grow if the fermentation time is longer than 48 hours and the concentration of glutamic acid to be added to the medium is too high. Therefore, the production amount of Gabba in the fermentation broth is relatively low within 5.7% (550mM), and the fermentation equipment is operated every time. There is a disadvantage in that the manufacturing cost is high. In addition, the content of Gabba contained in rice bran is relatively low, such as 100ppm, so that the production of rice bran extract containing Gabba at a high concentration has been recognized as an industrially difficult task.
본 발명의 발명자들은 쌀겨로부터 유래된 다양한 생리활성물질과 고농도의 가바를 함유한 쌀겨추출물을 경제적으로 제조할 수 있는 기술에 관하여 예의연구한 결과, 상기 종래기술의 단점을 극복하여 가바가 강화된 쌀겨추출물을 효율 좋게 생산하는 방법을 완성하게 된 것이다. The inventors of the present invention intensively studied a variety of physiologically active substances derived from rice bran and a technique capable of economically manufacturing rice bran extract containing a high concentration of Gabba, as a result of overcoming the disadvantages of the prior art rice bran strengthened rice bran We have completed the method of producing extracts efficiently.
본 발명은 상기와 같은 문제점을 해결하고자 하는 것으로, 쌀겨에서 유용한 생리활성물질을 추출하고, 추출된 액에 글루타민산을 넣고 글루타민산 탈탄산효소(L-Glutamic acid Decarboxylase) 및 피리독살포스페이트를 각각 효소 및 조효소로 이용하여 가바가 강화된 쌀겨추출물을 제조하는 방법을 제공하는 것을 목적으로 한다.The present invention is to solve the above problems, extract useful bioactive substances from rice bran, glutamic acid in the extracted solution and glutamic acid decarboxylase (L-Glutamic acid Decarboxylase) and pyridoxal phosphate enzyme and coenzyme respectively It is an object of the present invention to provide a method for producing rice bran extract fortified by using.
또한, 본 발명은 벼를 도정하는 과정에서 발생하는 쌀눈이 일부 포함된 쌀겨와 글루타민산을 주원료로 하여 탈탄산효소 및 피리독살포스페이트를 이용하여 비교적 짧은 시간에, 복잡한 발효과정이 없이 저농도에서 고농도까지 원하는 농도의 가바가 함유된 다양한 형태의 쌀겨 추출물을 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, the present invention is the desired concentration from a low concentration to a high concentration in a relatively short time, using a decarboxylase and pyridoxal phosphate using a decarboxylase and pyridoxate phosphate as a main raw material containing rice bran and glutamic acid, which contains part of the rice snow generated during the process of rice planting An object of the present invention is to provide a method for producing a variety of rice bran extract containing Gabba.
또한, 본 발명은 그 가공방법에 따라서 분말, 액상, 과립 등 다양한 형태로 만들어질 수 있는 가바가 강화된 쌀겨추출물을 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, an object of the present invention is to provide a method for producing Gaba-enhanced rice bran extract that can be made in various forms such as powder, liquid, granules according to the processing method.
상기 목적을 달성하기 위하여, 본 발명은 쌀겨추출액 및 L-글루타민산을 기질로 하고, 탈탄산효소 및 피리독살포스페이트(Pyridoxal phosphate)를 각각 효소 및 조효소로 첨가하여 글루타민산을 가바(GABA)로 전환시킴으로써 가바가 강화된 쌀겨추출물의 제조방법을 특징으로 한다.In order to achieve the above object, the present invention is a rice bran extract and L- glutamic acid as a substrate, decarboxylase and pyridoxal phosphate (Pyridoxal phosphate) by adding enzyme and coenzyme respectively to convert the glutamic acid to GABA (GABA) It is characterized by the production method of rice bran extract.
또한, 본 발명은 쌀겨추출액 및 L-글루타민산을 포함하는 기질용액을 제조하는 단계; 상기 기질용액에 탈탄산효소 및 피리독살포스페이트를 투입하여 효소반응을 개시하는 단계; 및 효소반응 개시 후, 상기 기질용액에 L-글루타민산을 유가적으로 더욱 투입하는 단계를 포함하는 것을 특징으로 한다. In addition, the present invention comprises the steps of preparing a substrate solution containing rice bran extract and L- glutamic acid; Adding decarboxylase and pyridoxalphosphate to the substrate solution to initiate an enzyme reaction; And after the start of the enzymatic reaction, characterized in that it comprises the step of additionally adding L- glutamic acid in the substrate solution.
또한, 본 발명은 상기 탈탄산효소가 유산균 유래, 대장균 유래, 코리네박테리움 속 유래 및 바실러스 속 유래로 이루어진 군에서 선택되는 것을 특징으로 한다. In addition, the present invention is characterized in that the decarboxylase is selected from the group consisting of lactic acid bacteria, E. coli, Corynebacterium, and Bacillus.
또한, 본 발명은 상기 탈탄산효소의 활성이 100 Unit/g-cell 이상인 것을 특징으로 한다. In addition, the present invention is characterized in that the activity of the decarboxylase is more than 100 Unit / g-cell.
또한, 본 발명은 상기 피리독살포스페이트의 투입량이 탈탄산효소 1000 Unit당 1~10 마이크로몰인 것을 특징으로 한다. In addition, the present invention is characterized in that the input amount of the pyridoxal phosphate is 1 to 10 micromoles per 1000 units of decarboxylase.
또한, 본 발명은 투입한 L-글루타민산의 총량이 총 기질용액 1리터당 50g ~ 700g인 것을 특징으로 한다. In addition, the present invention is characterized in that the total amount of L- glutamic acid added is 50g ~ 700g per liter of the total substrate solution.
또한, 본 발명은 효소반응 종료 후, 기질용액 중의 잔류 L-글루타민산의 농도가 1중량% 미만인 것을 특징으로 한다. In addition, the present invention is characterized in that after the end of the enzyme reaction, the concentration of residual L- glutamic acid in the substrate solution is less than 1% by weight.
또한, 본 발명은 가바가 강화된 쌀겨추출물의 형태가 액상, 분말 또는 과립인 것을 특징으로 한다. In addition, the present invention is characterized in that the form of bran enhanced rice bran extract is liquid, powder or granules.
본 발명의 가바가 강화된 쌀겨추출물의 제조공정 모식도는 도 2에 도시한 바와 같다. 도 2에 도시된 바와 같이, 본 발명은 별도로 제조한 탈탄산효소와 피리독살포스페이트를 쌀겨추출액, 또는 글루타민산이 용해되어 있는 쌀겨추출액에 투입한 후 글루타민산을 유가적으로 투입하는 단계를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 쌀겨추출액에 별도로 제조한 탈탄산효소와 조효소인 피리독살포스페이트를 투입하고 원하는 가바 함량에 해당하는 글루타민산을 유가적으로 투입함으로써 반응액 중의 가바 함량 20중량%이상, 고형분 대비 가바 함량이 90중량% 이상 되는 쌀겨추출물을 복잡한 발효과정을 거치지 않고 단순한 효소반응을 통하여 효율 좋게 생산할 수 있다. 또한, 본 발명에 의하면 효소반응시간은 투입하는 효소량과 글루타민산의 양에 좌우되어 3시간~24시간 이내면 투입한 글루타민산의 98중량% 이상이 가바로 전환될 수 있다.Schematic diagram of the manufacturing process of the GABA enhanced rice bran extract of the present invention is as shown in FIG. As shown in FIG. 2, the present invention includes a step of injecting glutamic acid into the rice bran extract, or glutamic acid-dissolved rice bran extract, in which decarboxylase and pyridoxal phosphate are separately prepared. It is done. According to the present invention, by adding the decarboxylase and coenzyme pyridoxal phosphate prepared separately to the rice bran extract, and glutamic acid corresponding to the desired Gab content, by adding the Gaba content in the reaction solution more than 20% by weight, the Gab content relative to the solid content The rice bran extract of more than 90% by weight can be efficiently produced through a simple enzymatic reaction without undergoing a complicated fermentation process. In addition, according to the present invention, the enzyme reaction time depends on the amount of enzymatically added and the amount of glutamic acid, and more than 98% by weight of glutamic acid added within 3 hours to 24 hours may be converted to Gava.
이하에서는 본 발명의 가바가 강화된 쌀겨추출물의 제조방법을 구체적으로 설명하겠다. Hereinafter will be described in detail the manufacturing method of the GABA enhanced rice bran extract of the present invention.
1. 쌀겨추출액1. Rice Bran Extract
본 발명에 사용되는 쌀겨추출액은 그 제조방법에 있어 특별한 제한은 없으나 알코올을 사용하여 추출하는 경우 효소반응에 저해 작용을 하며 최종제품에 좋지 않은 냄새를 준다. 한편, 물을 사용하여 추출하는 경우 추출에 사용된 온수의 온도와 추출시간은 각각 50 ~ 90℃, 2 ~ 12시간이 좋으며, 바람직하게는 각각 60 ~ 80℃, 4 ~ 8시간이다. 추출이 끝난 후 여과공정을 거쳐 불용성 고형분을 제거한 액을 쌀겨추출액으로 한다. 쌀겨추출액에 녹아 있는 고형분 함량은 1~4Bx 이다. 쌀겨추출액에 녹아 있는 고형분 농도는 효소반응 전에 농축공정을 통하여 조정이 가능하다. Rice bran extract used in the present invention is not particularly limited in its manufacturing method, but when extracted with alcohol to inhibit the enzyme reaction and gives a bad smell to the final product. On the other hand, when the extraction using water, the temperature and extraction time of the hot water used for extraction is preferably 50 to 90 ℃, 2 to 12 hours, respectively, preferably 60 to 80 ℃, 4 to 8 hours, respectively. After the extraction is completed, the rice bran extract is removed from the insoluble solids by filtration. Solid content dissolved in rice bran extract is 1 ~ 4Bx. The solid content dissolved in the rice bran extract can be adjusted through the concentration process before the enzyme reaction.
한편, 본 발명자는 가바가 강화된 쌀겨추출액 제조 시스템을 구축하기 위하여 쌀겨추출액이 탈탄산효소의 활성에 미치는 영향을 조사한 결과, 쌀겨추출액의 탈탄산효소의 활성에 미치는 영향은 물을 대조군으로 할 경우에 비해서 ±5% 이내로써 거의 영향이 없었다.On the other hand, the present inventors investigated the effect of the rice bran extract on the activity of the decarboxylase in order to build a rice bran extract production system enhanced by Gaba, the effect on the activity of the decarboxylase of the rice bran extract when water as a control It was less than ± 5% compared to the little effect.
2. 기질용액2. Substrate solution
본 발명의 효소반응에 사용할 기질용액으로는 쌀겨추출액, 또는 L-글루타민산이 용해된 쌀겨추출액이 사용될 수도 있으며, 바람직하게는 L-글루타민산이 용해된 쌀겨추출액이다. As a substrate solution to be used in the enzyme reaction of the present invention, a rice bran extract or a rice bran extract in which L-glutamic acid is dissolved may be used. Preferably, the rice bran extract in which L-glutamic acid is dissolved.
본 발명에 있어서, L-글루타민산이 용해된 쌀겨추출액은 다음과 같이 제조될 수 있다. 쌀겨추출액 또는 미리 정해진 농도로 농축한 쌀겨추출액에 L-글루타민산의 농도가 약 1중량% ~ 10중량%가 되도록 투입하고 교반하면서 pH와 온도를 탈탄산효소의 반응조건으로 조정한다. 예를 들면, 탈탄산효소가 유산균 및 대장균 유래인 경우 최적 pH와 최적온도는 각각 5.3과 37℃으로 나타나는바, 기질용액의 pH와 온도를 이 범위로 조정하는 것이 좋다. 한편, L-글루타민산의 경우 pKa 값이 2.2로 물에 잘 녹지 않으나 가성소다로 pH를 5.0으로 맞춰 주면 완전히 용해된다. 따라서, 본 발명의 기질용액은 1~10중량%의 L-글루타민산이 용해되고 pH가 5.0으로 조정된 쌀겨추출액이 바람직하다. In the present invention, rice bran extract in which L-glutamic acid is dissolved may be prepared as follows. In the rice bran extract or the rice bran extract concentrated to a predetermined concentration, the concentration of L-glutamic acid is about 1% to 10% by weight, and the pH and temperature are adjusted to the reaction conditions of the decarboxylase while stirring. For example, when the decarboxylase is derived from lactic acid bacteria and Escherichia coli, the optimum pH and the optimum temperature are shown as 5.3 and 37 ° C., respectively, and it is preferable to adjust the pH and temperature of the substrate solution to this range. On the other hand, in the case of L- glutamic acid is a pKa value of 2.2 is not soluble in water, but is dissolved completely by adjusting the pH to 5.0 with caustic soda. Accordingly, the substrate solution of the present invention is preferably a rice bran extract in which 1 to 10% by weight of L-glutamic acid is dissolved and the pH is adjusted to 5.0.
3. 탈탄산효소3. Decarboxylase
본 발명에 사용된 탈탄산효소는 비활성이 높을수록 좋으며, 그 유래와 상관없이 이용가능한데 그 중 유산균, 대장균, 코리네박테리움 속 또는 바실러스 속 유래인 것이 바람직하다. The higher the deactivation enzyme used in the present invention, the better the inactivation, and can be used irrespective of its origin, and among them, it is preferable that it is derived from lactic acid bacteria, E. coli, Corynebacterium genus or Bacillus genus.
본 발명의 탈탄산효소의 비활성은 500U/g-cell이상, 바람직하게는 1000IU/g-cell 이상인 것이 좋다. 비활성이 낮으면 효소량이 많이 필요하게 되고 반응시간이 길어져 본 발명이 추구하는 이점이 사라지게 된다. The deactivation of the decarboxylase of the present invention is preferably 500 U / g-cell or more, preferably 1000 IU / g-cell or more. If the inactivity is low, a large amount of enzyme is required and the reaction time is long, and the advantages pursued by the present invention disappear.
또한, 유전자조작을 통하여 얻어진 탈탄산효소도 그 비활성에 따라서 사용이 가능하다.In addition, decarboxylase obtained through genetic engineering can be used depending on its inactivity.
한편, 본 발명의 탈탄산효소가 작용하는 pH 범위는 3.5~6, 바람직하게는 PH 범위가 4.5~5.5이다. pH가 3.5 이하이거나 6 이상이 되면 효소반응은 거의 일어나지 않는다. 예를 들면, 탈탄산효소가 유산균 및 대장균 유래인 경우 최적 pH는 5.3이다. On the other hand, the pH range in which the decarboxylase of the present invention acts is 3.5 to 6, preferably the pH range is 4.5 to 5.5. When the pH is below 3.5 or above 6, the enzyme reaction hardly occurs. For example, when the decarboxylase is derived from lactic acid bacteria and Escherichia coli, the optimal pH is 5.3.
4. 피리독살 포스페이트(Pyridoxal phosphate)4. Pyridoxal phosphate
본 발명에 있어서, 피리독살포스페이트는 탈탄산효소의 조효소로써 반드시 필요하다. 효소활성 1000Unit 당 사용되는 농도는 1 ~ 10 마이크로몰이 바람직하고, 더욱 바람직하게는 4~6 마이크로몰이다. 조효소의 량이 너무 적으면 효소반응속도가 현저하게 떨어지고 너무 높으면 제품의 색깔이 진해진다.In the present invention, pyridoxal phosphate is essential as a coenzyme of decarboxylase. The concentration used per 1000 Units of enzyme activity is preferably 1 to 10 micromoles, more preferably 4 to 6 micromoles. If the amount of coenzyme is too small, the rate of enzymatic reaction decreases significantly, and if it is too high, the color of the product becomes dark.
5. 가바가 강화된 쌀겨추출물의 제조방법5. Manufacturing Method of Rice Bran Extract with Enhanced Gaba
본 발명에 있어서, 가바가 강화된 쌀겨추출물의 제조방법은 탈탄산효소와 피리독살포스페이트를 쌀겨추출액, 또는 글루타민산이 용해되어 있는 쌀겨추출액에 투입한 후 글루타민산을 유가적으로 투입하는 것을 특징으로 한다. 바람직하게는, 쌀겨추출액 및 L-글루타민산을 포함하는 기질용액에 탈탄산효소 및 피리독살포스페이트를 투입하여 효소반응을 개시한 후, L-글루타민산을 pH증가에 따라 유가적으로 더욱 투입하는 것이 좋다. In the present invention, the method for producing Gaba-enhanced rice bran extract is characterized in that glutamic acid is added at a low cost after decarboxylase and pyridoxal phosphate are added to rice bran extract or glutamic acid-dissolved rice bran extract. Preferably, after the decarboxylase and pyridoxal phosphate are added to the substrate solution containing the rice bran extract and L-glutamic acid to initiate the enzymatic reaction, L-glutamic acid may be added more advantageously with increasing pH.
구체적으로는, 1~10중량%의 L-글루타민산이 용해되고 pH가 5.0으로 조정된 쌀겨추출액(즉, 기질용액)의 온도를 37℃로 맞추고, 탈탄산효소와 피리독살포스페이트를 투입함으로써 효소반응이 개시된다. 효소반응이 진행되면 가바가 생성됨에 따라 기질용액의 pH는 증가하게 되고 따라서 반응은 점점 늦어지다가 결국 반응이 멈추게 된다. 이에 계속 반응을 진행시키기 위해서는 산을 투입하여야 하는바, pH가 5.4 정도가 되면 L-글루타민산(결정분말)을 투입하여 다시 pH를 5.0 정도로 조정한다. 원하는 가바농도가 될 때까지 이 조작을 반복하며, L-글루타민산의 투입에 따라 기질용액의 부피가 증가하게 된다. 이때, 투입한 L-글루타민산의 총량은 총 기질용액 1리터당 50g ~ 700g인 것이 바람직하다. 투입하는 L-글루타민산의 총량이 상기 범위 내이면 염의 발생을 최소화하면서 고농도의 가바를 얻을 수 있다. pH 조절제로써의 L-글루타민산 첨가가 종료된 후에는, 또 다른 pH 조절제로써 산을 첨가하여 효소반응을 진행시키는데, 상기 산으로는 무기산, 유기산을 불문하고 pH 조절 기능을 갖는 산이라면 제한 없이 사용될 수 있다. 여기서, 상기 무기산의 구체적인 예로는 염산, 황산, 초산, 인산 또는 이들의 혼합물 등을 들 수 있고, 상기 유기산의 구체적인 예로는 L-아스파라긴산, 알파케토글루타릴산, 젖산, 구연산, 주석산, 푸마르산, 말산, 이타콘산, 초산, 글루콘산, 2-케토글루콘산, 5-케토글루콘산, 코지산 또는 이들의 혼합물 등을 들 수 있다. Specifically, the temperature of the rice bran extract (that is, the substrate solution) in which 1 to 10% by weight of L-glutamic acid is dissolved and the pH is adjusted to 5.0 is adjusted to 37 ° C., followed by enzymatic reaction by adding decarboxylase and pyridoxalphosphate. This is disclosed. As the enzyme reaction proceeds, the pH of the substrate solution increases as Gaba is generated, and thus the reaction slows down and eventually stops. To continue the reaction, an acid should be added. When the pH is about 5.4, L-glutamic acid (crystal powder) is added to adjust the pH to about 5.0 again. This operation is repeated until the desired Gaba concentration is reached, and the volume of the substrate solution increases with the addition of L-glutamic acid. At this time, the total amount of L- glutamic acid added is preferably 50g ~ 700g per liter of the total substrate solution. If the total amount of L-glutamic acid to be added is within the above range, it is possible to obtain a high concentration of Gaba while minimizing the generation of salt. After the addition of L-glutamic acid as a pH adjusting agent is completed, the reaction is carried out by adding an acid as another pH adjusting agent, which may be used without limitation as long as the acid has a pH adjusting function regardless of inorganic acid or organic acid. have. Here, specific examples of the inorganic acid may include hydrochloric acid, sulfuric acid, acetic acid, phosphoric acid, or a mixture thereof, and specific examples of the organic acid may include L-aspartic acid, alpha ketoglutaric acid, lactic acid, citric acid, tartaric acid, fumaric acid, and malic acid. , Itaconic acid, acetic acid, gluconic acid, 2-ketogluconic acid, 5-ketogluconic acid, kojic acid, or a mixture thereof.
본 발명에 있어서, 효소반응 종료 후 기질용액 중의 잔류 L-글루타민산의 농도는 1중량% 미만으로 된다. 한편, 본 발명은 기질용액 1000 리터를 기준으로 600Kg의 글루타민산을 가바로 전환시킬 수 있으며, 이때 생성된 가바는 약 413Kg으로써 전환율은 98.3%가 된다. In the present invention, the concentration of residual L-glutamic acid in the substrate solution after the end of the enzyme reaction is less than 1% by weight. On the other hand, the present invention can convert 600Kg glutamic acid to Gabba based on 1000 liters of the substrate solution, wherein the produced Gabba is about 413Kg and the conversion rate is 98.3%.
본 발명에 있어서, 효소반응을 통하여 얻어진 가바가 강화된 쌀겨추출액은 규조토를 사용한 정밀여과 공정을 거쳐 효소를 포함한 불용성 고형분을 제거하고 이후 정제공정과 가공공정을 거쳐서 액상, 분말, 과립 등 여러 형태의 가바가 강화된 쌀겨추출물로 가공될 수 있다. 본 발명의 가바가 강화된 쌀겨추출물은 식품, 사료, 화장품, 식물영양제 등에 사용될 수 있다. In the present invention, the GABA-enriched rice bran extract obtained through the enzymatic reaction is subjected to microfiltration using diatomaceous earth to remove insoluble solids, including enzymes, and then to various forms such as liquid, powder and granules through purification and processing. Gaba can be processed into fortified rice bran extract. Gaba-enhanced rice bran extract of the present invention can be used in food, feed, cosmetics, phytonutrients and the like.
본 발명은 글루타민산이 용해된 쌀겨추출액에 탈탄산효소와 피리독살포스페이트를 첨가하고 작용시켜 글루타민산을 가바로 전환시킴으로써, 고형분대비 가바함량이 90중량% 이상 되는 쌀겨추출물을 복잡한 발효과정을 거치지 않고 단순한 효소반응을 통하여 효율 좋게 생산할 수 있다.The present invention converts glutamic acid to Gabba by adding decarboxylase and pyridoxal phosphate to glutamic acid-dissolved rice bran extract, and acts as a simple enzyme without complex fermentation process. The reaction can be produced efficiently.
또한, 본 발명에 의하면 3시간 ~24시간 이내인 매우 짧은 시간에 가바가 강화된 쌀겨추출물을 효율 좋고 경제적으로 제조할 수 있다. In addition, according to the present invention, rice bran extract fortified with Gaba in a very short time within 3 hours to 24 hours can be produced efficiently and economically.
도 1은 가바의 효소법에 의한 생성반응을 나타내는 도.
도 2는 본 발명의 가바가 강화된 쌀겨추출분말의 제조공정도를 나타내는 도.
도 3은 본 발명의 탈탄산효소의 활성에 미치는 PLP의 농도의 영향을 나타내는 그래프. Figure 1 shows the production reaction by the enzyme method of Gaba.
Figure 2 is a view showing the manufacturing process of the GABA enhanced rice bran extract powder of the present invention.
Figure 3 is a graph showing the effect of the concentration of PLP on the activity of the decarboxylase of the present invention.
이하, 본 발명의 내용을 하기 실시예를 들어 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the content of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
제조예Manufacturing example 1 : 쌀겨추출액의 제조 1: Preparation of Rice Bran Extract
도정한 지 24시간 이내의 쌀겨 7Kg을 2개의 추출포에 3.5Kg씩 담고 물 10리터로 수세한 다음 100리터의 물에 잠기게 한 다음 온도를 70℃로 올리고 8시간 동안 펌프를 사용하여 액을 순환시켰다. 추출포를 끄집어내고 온도를 55℃까지 냉각시킨 다음 규조토 1.5Kg과 활성탄 0.25Kg을 투입하고 2시간 동안 교반하였다. 프레스필터를 사용하여 여과하였다. 약 90 리터의 연한 갈색이고 징명한 액이 얻어졌다. 여과액의 고형분농도는 1.8 브릭스로 나타났다. 이렇게 얻어진 여과액을 쌀겨추출액으로 하였다.7 kg of rice bran within 24 hours of incubation, 3.5Kg each in two extracts, washed with 10 liters of water, immersed in 100 liters of water, and the temperature was raised to 70 ℃ and pumped for 8 hours. Circulated. The extraction cloth was taken out, cooled to 55 ° C., and then diatomaceous earth 1.5Kg and activated carbon 0.25Kg were added and stirred for 2 hours. Filtration was carried out using a press filter. About 90 liters of light brown and obfuscated liquid were obtained. The solid concentration of the filtrate was 1.8 brix. The filtrate thus obtained was used as rice bran extract.
제조예Manufacturing example 2 : 2 : 기질용액의Of substrate solution 제조 Produce
상기 제조예 1에서 제조된 쌀겨추출액 50리터에 글루타민산 2.5Kg을 넣고 교반하면서 가성소다(98%,입상)를 넣어 pH와 온도를 각각 5.0, 37℃로 맞춘 액을 기질용액으로 하였다.50 kg of the rice bran extract prepared in Preparation Example 1 was added 2.5 Kg of glutamic acid while adding caustic soda (98%, granular) while stirring to adjust the pH and temperature to 5.0 and 37 ° C., respectively, as a substrate solution.
제조예Manufacturing example 3 : 3: 탈탄산효소의Decarboxylase 제조 Produce
70리터 발효조를 사용하여 통상적인 방법으로 유산균과 대장균을 배양함으로써 탈탄산효소를 생성시키고 배양이 끝난 후 균체를 분리하였다. 분리된 균체는 냉동 해동 사이클을 3회 반복함으로써 세포벽/세포막을 용해하였다. 얻어진 탈탄산효소의 활성을 측정한 결과는 아래 표 1에 나타내었다. 활성단위 1 Unit은 1분당 1 마이크로몰의 가바가 생성되는 양으로 정의하였다. The lactic acid bacteria and Escherichia coli were cultured in a conventional manner using a 70 liter fermenter to generate decarboxylase, and the cells were separated after the incubation. The isolated cells lysed the cell wall / cell membrane by repeating the freeze thaw cycle three times. The results of measuring the activity of the obtained decarboxylase are shown in Table 1 below. One unit of activity was defined as the amount of 1 micromole of Gabba produced per minute.
제조예Manufacturing example 4 : 4 : 피리독살포스페이트Pyridoxalphosphate (( PLPPLP ) ) 스톡stock 솔루션의Solution 제조 Produce
PLP 1g을 증류수에 녹여 총 부피가 100mL로 되게 하였다. 스톡솔루션 1mL은 40.5 마이크로몰에 해당한다.1 g of PLP was dissolved in distilled water to a total volume of 100 mL. 1 mL of stock solution corresponds to 40.5 micromoles.
실시예 1 : 유산균 유래의 탈탄산효소를 사용한, 가바가 강화된 쌀겨추출액의 제조 (가바 함량 20중량%)Example 1 Preparation of Gaba-Reinforced Rice Bran Extract Using Decarboxylase Derived from Lactic Acid Bacteria (Gaba Content 20 wt%)
기질용액 2리터에 PLP스톡솔류션 1.0mL 과 유산균유래의 탈탄산효소 20g (약 10000Unit)을 투입하였다. 탈탄산 반응이 진행되어 기질용액의 pH가 5.4가 되면 글루타민산을 1g씩 pH가 5.0이 될 때까지 투입하였다. pH 변화에 연동하여 글루타민산을 투입하는 조작을 계속하여 글루타민산을 총 290g을 투입한 다음 20%염산으로 pH를 5.0으로 맞췄다. pH가 5.4가 되면 20%염산으로 pH를 5.0으로 맞췄다. 염산으로 pH를 2회 조정한 결과 더 이상 pH는 변하지 않았다. 반응액의 부피는 2.3리터로 늘어났으며 가바와 글루타민산의 농도를 측정한 결과 각각 9.1중량%, 0.2중량%로 나타났다. 반응액을 65℃에서 10분간 열처리하여 효소를 불활성화시킨 다음 반응액에 20g의 규조토와 5g의 활성탄을 투입하여 55℃에서 2시간 교반하였다. 눗째를 이용하여 진공도 600 mmHg하에서 감압여과하였다. 여과액의 pH를 가성소다를 이용하여 5.3에서 7.0으로 조정하였다. 여과액을 회전증발농축기(Rotary evaporator)를 사용하여 진공도 680mmHg하에서 감압농축하였다. 연한 갈색의 징명한 농축액 0.9리터가 얻어졌다. 얻어진 농축액은 연한 갈색의 징명한 액상형태의 쌀겨추출물로써 쌀겨에서 유래한 수용성고형분 3.5중량%, 가바 20중량%, 소금 0.5중량%, 글루타민산 0.25중량%를 함유하였다.To 2 liters of substrate solution, 1.0 mL of PLP stock solution and 20 g of decarboxylase derived from lactic acid bacteria were added (about 10,000 units). When the decarbonation reaction proceeded and the pH of the substrate solution reached 5.4, glutamic acid was added until the pH reached 5.0. The operation of injecting glutamic acid in conjunction with the pH change was continued, and a total of 290 g of glutamic acid was added, and the pH was adjusted to 5.0 with 20% hydrochloric acid. When the pH reached 5.4, the pH was adjusted to 5.0 with 20% hydrochloric acid. The pH was adjusted twice with hydrochloric acid and the pH no longer changed. The volume of the reaction solution was increased to 2.3 liters, and the concentrations of Gabba and glutamic acid were measured to be 9.1 wt% and 0.2 wt%, respectively. The reaction solution was heat-treated at 65 ° C. for 10 minutes to inactivate the enzyme, and then 20 g of diatomaceous earth and 5 g of activated carbon were added to the reaction solution and stirred at 55 ° C. for 2 hours. The filter was filtered under reduced pressure under a vacuum of 600 mmHg using a silkworm. The pH of the filtrate was adjusted from 5.3 to 7.0 using caustic soda. The filtrate was concentrated under reduced pressure under a vacuum degree of 680 mmHg using a rotary evaporator. 0.9 l of a light brown clear concentrate was obtained. The resulting concentrate was a light brown clear liquid rice bran extract containing 3.5% by weight of water-soluble solids derived from rice bran, 20% by weight of GABA, 0.5% by weight of salt, and 0.25% by weight of glutamic acid.
실시예Example 2 : 대장균 유래의 2: derived from E. coli 탈탄산효소를Decarboxylase 사용한, Used, 가바가Gabba 강화된 쌀겨추출액의 제조 ( Preparation of Fortified Rice Bran Extract ( 가바함량Gab content 57중량%) 57% by weight)
기질용액 2리터에 PLP스톡솔류션 4.0mL과 대장균 유래의 탈탄산효소 30g (약 40000Unit)을 투입하였다. 탈탄산 반응이 진행되어 기질용액의 pH가 5.4가 되면 글루타민산을 1g씩 pH가 5.0이 될 때까지 투입하였다. pH 변화에 연동하여 글루타민산을 투입하는 조작을 계속하여 글루타민산을 총 1100g을 투입한 다음 20%염산으로 pH를 5.0으로 맞췄다. pH가 5.4가 되면 20%염산으로 pH를 5.0으로 맞췄다. 염산으로 pH를 3회 조정한 결과 더 이상 pH는 변하지 않았다. 반응액의 부피는 2.7리터로 늘어났으며 가바와 글루타민산의 농도를 측정한 결과 각각 28.2중량%, 0.1중량%로 나타났다. 반응액을 65℃에서 10분간 열처리하여 효소를 불활성화시킨 다음 반응액에 30g의 규조토와 7.5g의 활성탄을 투입하여 55℃에서 2시간 교반하였다. 눗째를 이용하여 진공도 400 mmHg하에서 감압여과하였다. 여과액을 회전증발농축기를 사용하여 진공도 680mmHg하에서 감압농축하였다. 연한 갈색의 징명한 농축액 1.2리터가 얻어졌다. 얻어진 농축액은 연한 갈색의 징명한 액상형태의 쌀겨추출물로써 쌀겨에서 유래한 수용성고형분 3.5중량%, 가바 57.0중량%, 소금 1.0중량%, 글루타민산 0.15중량%를 함유하였다.To 2 liters of the substrate solution, 4.0 mL of PLP stock solution and 30 g (about 40000 Unit) of decarboxylase derived from E. coli were added. When the decarbonation reaction proceeded and the pH of the substrate solution reached 5.4, glutamic acid was added until the pH reached 5.0. The operation of injecting glutamic acid in conjunction with the pH change was continued, and a total of 1100 g of glutamic acid was added, and the pH was adjusted to 5.0 with 20% hydrochloric acid. When the pH reached 5.4, the pH was adjusted to 5.0 with 20% hydrochloric acid. The pH was adjusted three times with hydrochloric acid and the pH no longer changed. The volume of the reaction solution was increased to 2.7 liters and the concentrations of Gaba and glutamic acid were measured to be 28.2 wt% and 0.1 wt%, respectively. The reaction solution was heat-treated at 65 ° C. for 10 minutes to inactivate the enzyme, and then 30 g of diatomaceous earth and 7.5 g of activated carbon were added to the reaction solution and stirred at 55 ° C. for 2 hours. The filter was filtered under reduced pressure under a vacuum of 400 mmHg using a silkworm. The filtrate was concentrated under reduced pressure using a rotary evaporator under a vacuum degree of 680 mmHg. 1.2 liters of a light brown clear concentrate were obtained. The resulting concentrate was a light brown clear liquid rice bran extract containing 3.5% by weight of water-soluble solids derived from rice bran, 57.0% by weight of Gaba, 1.0% by weight of salt, and 0.15% by weight of glutamic acid.
실시예Example 3 : 3: 피리독살포스페이트Pyridoxalphosphate 농도의 영향 Effect of Concentration
본 실시예는 가바가 강화된 쌀겨추출물의 제조에서 피리독살포스페이트의 농도의 영향을 알아보기 위하여 수행되었다. This example was carried out to determine the effect of the concentration of pyridoxalphosphate in the production of Gaba-enriched rice bran extract.
기질용액 1리터에 PLP스톡솔루션 0, 0.1, 0.2, 0.4, 0.8, 1.6mL과 유산균 유래의 탈탄산효소 8g(약 4000Unit)을 투입하였다. PLP솔루션 1mL는 40.5 마이크로몰에 해당한다. 10분후 샘플을 취하여 5N 가성소다로 반응을 정지시킨 후 생성된 가바를 HPLC로 측정하였다. 생성된 가바의 양으로부터 계산된 탈탄산효소의 활성은 도 3에 나타내었다. 도 3에 나타나는 바와 같이, 피리독살포스페이트의 투입량은 탈탄산효소 1000Unit당 1~10마이크로몰이 바람직함을 알 수 있었다. To 1 liter of substrate solution, 0, 0.1, 0.2, 0.4, 0.8, 1.6 mL of PLP stock solution and 8 g of decarboxylase derived from lactic acid bacteria were added (about 4000 Unit). 1 mL of PLP solution corresponds to 40.5 micromoles. After 10 minutes, a sample was taken, the reaction was stopped with 5N caustic soda, and the resulting Gabba was measured by HPLC. The decarboxylase activity calculated from the amount of Gava produced is shown in FIG. 3. As shown in FIG. 3, it was found that the dosage of pyridoxal phosphate was preferably 1 to 10 micromoles per 1000 units of decarboxylase.
실시예Example 4 : 4 : 가바가Gabba 강화된 쌀겨추출분말의 제조( Preparation of Powdered Rice Bran Extract Powder 가바함량Gab content 90중량%) 90 wt%)
상기 실시예 2에서 얻어진 액상 쌀겨추출물 800mL을 40브릭스로 희석한 다음 열풍을 이용하여 분무건조하였다. 입구 열풍온도는 180℃, 출구 온도는 105℃로 하여 건조한 결과 갈색의 흐름성이 양호한 분말 380g이 얻어졌다. 얻어진 분말은 가바가 강화된 쌀겨추출분말로써 가바함량은 92.4중량%였다.800 mL of the liquid rice bran extract obtained in Example 2 was diluted to 40 brix and then spray dried using hot air. As a result of drying the inlet hot air temperature at 180 ° C and the outlet temperature at 105 ° C, 380 g of a powder having good brown flowability was obtained. The obtained powder was a rice bran extract powder fortified with GABA, and the GABA content was 92.4% by weight.
실시예Example 5 : 5: 가바가Gabba 강화된 쌀겨추출과립의 제조( Preparation of Fortified Rice Bran Extract Granules 가바함량Gab content 60중량%) 60% by weight)
상기 실시예 4에서 얻어진 가바가 강화된 쌀겨추출분말 300g과 덱스트린(MAX1000)150g을 혼합하고 알코올 함량이 95%인 주정에 물을 첨가하여 알코올 함량 60%로 조정한 수용액 90mL을 스프레이하면서 실험실용 로타리과립기를 이용하여 쌀겨추출과립을 제조하였다. 얻어진 과립 400g을 드라잉 오븐을 사용하여 60℃에서 12시간 건조한 과립의 입자크기는 평균 0.2mm였고 수분은 0.5%였다. 가바함량을 분석한 결과 61.3중량%로 나타났다. Laba rotary while spraying 90 mL of an aqueous solution adjusted to 60% alcohol by mixing 300 g of the GABA-enhanced rice bran extract powder obtained in Example 4 with 150 g of dextrin (MAX1000) and adding water to alcohol containing 95% alcohol Rice bran extract granules were prepared using a granulator. 400 g of the obtained granules were dried at 60 ° C. for 12 hours using a drying oven, and the average particle size of the granules was 0.2 mm and the moisture content was 0.5%. As a result of analyzing the Gaba content, it was 61.3 wt%.
Claims (8)
상기 기질용액에 탈탄산효소 및 피리독살포스페이트를 각각 효소 및 조효소로 투입하여 효소반응을 개시하는 단계; 및
효소반응 개시 후, 상기 기질용액에 L-글루타민산을 유가적으로 더욱 투입하는 단계를 포함하고,
상기 투입한 L-글루타민산의 총량은 총 기질용액 1리터당 50g ~ 700g인 것을특징으로 하는 가바가 강화된 쌀겨추출물의 제조방법.
Preparing a substrate solution by dissolving L-glutamic acid in rice bran extract;
Adding decarboxylase and pyridoxalphosphate to the substrate solution as an enzyme and a coenzyme, respectively, to initiate an enzyme reaction; And
After the start of the enzymatic reaction, further comprising the step of additionally adding L- glutamic acid in the substrate solution,
The total amount of the added L- glutamic acid is 50g ~ 700g per liter of the total substrate solution characterized by the Gaba-enhanced rice bran extract manufacturing method.
상기 탈탄산효소는 유산균 유래, 대장균 유래, 코리네박테리움속 유래 및 바실러스속 유래로 이루어진 군에서 선택되는 것을 특징으로 하는 가바가 강화된 쌀겨추출물의 제조방법.
The method of claim 2,
The decarboxylase is derived from lactic acid bacteria, E. coli derived, Corynebacterium derived from the genus Bacillus genus derived from the group consisting of Gaba-enhanced rice bran extract.
상기 탈탄산효소의 활성은 100 Unit/g-cell 이상인 것을 특징으로 하는 가바가 강화된 쌀겨추출물의 제조방법.
The method of claim 2,
The decarboxylase activity is Gaba-enhanced rice bran extract, characterized in that more than 100 Unit / g-cell.
상기 피리독살포스페이트의 투입량은 탈탄산효소 1000 Unit당 1~10 마이크로몰인 것을 특징으로 하는 가바가 강화된 쌀겨추출물의 제조방법.
The method of claim 2,
The amount of the pyridoxal phosphate dose is 1 to 10 micromoles per 1000 units of decarboxylase, Gaba-enhanced rice bran extract manufacturing method.
효소반응 종료 후, 기질용액 중의 잔류 L-글루타민산의 농도가 1중량% 미만인 것을 특징으로 하는 가바가 강화된 쌀겨추출물의 제조방법.The method of claim 2,
A method for producing Gaba-enriched rice bran extract, characterized in that the concentration of residual L- glutamic acid in the substrate solution after the end of the enzyme reaction is less than 1% by weight.
상기 가바가 강화된 쌀겨추출물의 형태는 액상, 분말 또는 과립인 것을 특징으로 하는 가바가 강화된 쌀겨추출물의 제조방법. The method of claim 2,
Form of the GABA-enhanced rice bran extract is a method of producing a GABA-enhanced rice bran extract, characterized in that the liquid.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100066842A KR101298111B1 (en) | 2010-07-12 | 2010-07-12 | Preparation Method of GABA(γ-Amino butyric acid)- Enriched Rice Bran Extract |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100066842A KR101298111B1 (en) | 2010-07-12 | 2010-07-12 | Preparation Method of GABA(γ-Amino butyric acid)- Enriched Rice Bran Extract |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20120006223A KR20120006223A (en) | 2012-01-18 |
KR101298111B1 true KR101298111B1 (en) | 2013-08-19 |
Family
ID=45612010
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020100066842A KR101298111B1 (en) | 2010-07-12 | 2010-07-12 | Preparation Method of GABA(γ-Amino butyric acid)- Enriched Rice Bran Extract |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101298111B1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101485575B1 (en) * | 2013-02-13 | 2015-01-22 | 서선유 | An method of Extracts for A GABA ingredient from germinated brown rice and that of using health function composition for a diabetic |
KR101724118B1 (en) * | 2015-02-28 | 2017-04-06 | 주식회사 아이엔비 | Method for preparing high purity protein concentrate from rice bran |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000201651A (en) | 1999-01-14 | 2000-07-25 | Niigata Prefecture | Production of gamma-aminobutyric acid and food containing gamma-aminobutyric acid |
JP2001352940A (en) * | 2000-06-13 | 2001-12-25 | Fujicco Co Ltd | METHOD OF PRODUCING FOOD MATERIAL HIGHLY INCLUDING gamma- AMINO BUTYRIC ACID AND FOOD MATERIAL OBTAINED THEREFROM |
JP2005065691A (en) | 2003-08-06 | 2005-03-17 | Akita Prefecture | COMPOSITION CONTAINING gamma-AMINOBUTYRIC ACID AND METHOD FOR MANUFACTURING THE SAME |
KR100857215B1 (en) * | 2007-04-09 | 2008-09-05 | 주식회사 엠에이치투 바이오케미칼 | Method for preparing highly pure gamma;-amino butyric acid using enzymic reaction |
-
2010
- 2010-07-12 KR KR1020100066842A patent/KR101298111B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000201651A (en) | 1999-01-14 | 2000-07-25 | Niigata Prefecture | Production of gamma-aminobutyric acid and food containing gamma-aminobutyric acid |
JP2001352940A (en) * | 2000-06-13 | 2001-12-25 | Fujicco Co Ltd | METHOD OF PRODUCING FOOD MATERIAL HIGHLY INCLUDING gamma- AMINO BUTYRIC ACID AND FOOD MATERIAL OBTAINED THEREFROM |
JP2005065691A (en) | 2003-08-06 | 2005-03-17 | Akita Prefecture | COMPOSITION CONTAINING gamma-AMINOBUTYRIC ACID AND METHOD FOR MANUFACTURING THE SAME |
KR100857215B1 (en) * | 2007-04-09 | 2008-09-05 | 주식회사 엠에이치투 바이오케미칼 | Method for preparing highly pure gamma;-amino butyric acid using enzymic reaction |
Also Published As
Publication number | Publication date |
---|---|
KR20120006223A (en) | 2012-01-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4815493B2 (en) | Medium composition containing fermented gochujang, brewed soy sauce stock or acid-decomposed soy sauce stock, and method for producing γ-aminobutyric acid | |
CN102318724B (en) | Production method of acid soybean peptide protein | |
WO2002080862A1 (en) | Cosmetic materials and process for producing the same | |
CN102028091A (en) | Method for preparing low-molecular fish peptide by bacillus natto fermentation method | |
CN104531795A (en) | Method for producing high-purity gamma-aminobutyric acid | |
CN105265910B (en) | A kind of method that composite probiotics ferment prepares flavor peptide | |
JP2009161448A (en) | Extract from malt root, method of producing the same, and fermentation promoter for microorganism comprising the same | |
CN103704830A (en) | Method for preparing low-molecule ginsenoside peptide by bacillus natto fermentation | |
CN108517343A (en) | A kind of preparation method of the anti-oxidant protein peptides of Porphyra yezoensis | |
KR101740968B1 (en) | Method for production of GABA with lactic acid bacteria through L-glutamic acid feeding | |
KR101298111B1 (en) | Preparation Method of GABA(γ-Amino butyric acid)- Enriched Rice Bran Extract | |
JP2014204715A (en) | Method for producing seasoning including flavor substance | |
US6495342B2 (en) | Nitrogenous composition resulting from the hydrolysis of maize gluten and a process for the preparation thereof | |
KR101707064B1 (en) | Salt-tolerant Yeast Isolated from Soybean Paste and Manufacturing Method of Yeast Salt | |
TWI502070B (en) | Production method of γ-butyric acid | |
CN106072414A (en) | A kind of method preparing liquid compound seasoner | |
KR102599956B1 (en) | culture medium of lactic acid bacteria containing high concentration gaba and Preparing Method Thereof | |
KR101435582B1 (en) | Method for Producing Bacterial Cellulose with Gluconacetobacter sp. KCG326 Strain Using Optimal Media Composition | |
CN109576331A (en) | A kind of extracting method of wheat germ peptide | |
CN112941135A (en) | Chickpea small peptide and production method thereof | |
KR100892359B1 (en) | Method for production of scleroglucan through cultivation of sclerotium sp. in culture medium including mandarin peels as carbon sources | |
JP4414837B2 (en) | Method for producing self-digesting yeast extract | |
CN106722201B (en) | Production process of cowpea seed natto powder | |
KR20110010433A (en) | The preparing method for soybean milk with natural gaba using serial fermentation of plant originated lactic acid bacteria with gaba-producing ability and protease-producing ability | |
JP3569404B2 (en) | Production method of yeast extract |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20160812 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20170807 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20180529 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20190523 Year of fee payment: 7 |