KR20090043104A - 초음파를 이용한 근육 단백질의 수용화 방법 - Google Patents
초음파를 이용한 근육 단백질의 수용화 방법 Download PDFInfo
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- KR20090043104A KR20090043104A KR1020070108770A KR20070108770A KR20090043104A KR 20090043104 A KR20090043104 A KR 20090043104A KR 1020070108770 A KR1020070108770 A KR 1020070108770A KR 20070108770 A KR20070108770 A KR 20070108770A KR 20090043104 A KR20090043104 A KR 20090043104A
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- Prior art keywords
- protein
- proteins
- muscle
- sonication
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 238000000527 sonication Methods 0.000 title claims description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 103
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 103
- 238000000034 method Methods 0.000 claims abstract description 41
- 102000008934 Muscle Proteins Human genes 0.000 claims abstract description 18
- 108010074084 Muscle Proteins Proteins 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 210000000481 breast Anatomy 0.000 claims abstract description 10
- 230000003381 solubilizing effect Effects 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000012266 salt solution Substances 0.000 claims description 12
- 230000007928 solubilization Effects 0.000 claims description 9
- 238000005063 solubilization Methods 0.000 claims description 9
- 238000009210 therapy by ultrasound Methods 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 9
- 238000002604 ultrasonography Methods 0.000 abstract description 8
- 238000000926 separation method Methods 0.000 abstract description 6
- 102000007469 Actins Human genes 0.000 abstract description 3
- 108010085238 Actins Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 238000007918 intramuscular administration Methods 0.000 abstract description 3
- 102000003505 Myosin Human genes 0.000 abstract description 2
- 108060008487 Myosin Proteins 0.000 abstract description 2
- 239000012460 protein solution Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 83
- 150000003839 salts Chemical class 0.000 description 18
- 230000008569 process Effects 0.000 description 8
- 102000035195 Peptidases Human genes 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 6
- 210000003365 myofibril Anatomy 0.000 description 6
- 238000000354 decomposition reaction Methods 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 230000003301 hydrolyzing effect Effects 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 235000019833 protease Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000020169 heat generation Effects 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 238000002525 ultrasonication Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000005604 Myosin Heavy Chains Human genes 0.000 description 1
- 108010084498 Myosin Heavy Chains Proteins 0.000 description 1
- 108010033276 Peptide Fragments Proteins 0.000 description 1
- 102000007079 Peptide Fragments Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- -1 acetic acid Chemical class 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical compound OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000020509 fortified beverage Nutrition 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920002401 polyacrylamide Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000007925 protein solubilization Effects 0.000 description 1
- 238000001799 protein solubilization Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
-
- 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
- A23V2300/38—Multiple-step
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Peptides Or Proteins (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (16)
- 근육 단백질의 수용화 방법에 있어서, 상기 수용화는 초음파 처리를 하여 이루어지는 것을 특징으로 하는 근육 단백질의 수용화 방법.
- 제1항에 있어서, 상기 초음파 처리가 20~25 kHz 범위에서 이루어짐을 특징으로 하는 근육 단백질의 수용화 방법.
- 제1항에 있어서, 상기 초음파 처리가 20분 이상 이루어짐을 특징으로 하는 근육 단백질의 수용화 방법.
- 제3항에 있어서, 상기 초음파 처리는 30분 ~ 40분 처리하는 것을 특징으로 하는 근육 단백질의 수용화 방법.
- 제1항에 있어서, 상기 근육 단백질은 노계 가슴육을 사용하는 것을 특징으로 하는 근육 단백질의 수용화 방법.
- 제1항에 있어서, 상기 수용화는 염 용액에 용해된 근육 단백질을 초음파 처리하는 것을 특징으로 하는 근육 단백질의 수용화 방법.
- 제6항에 있어서, 상기 염용액은 0.001~0.8M NaCl로 이루어진 군으로부터 선택되는 염용액임을 특징으로 하는 근육 단백질의 수용화 방법.
- 제6항에 있어서, 상기 염용액의 pH는 6~8 임을 특징으로 하는 근육 단백질의 수용화 방법.
- 하기의 단계를 포함하는 분말 단백질의 제조방법:(1) 근육 단백질을 초음파 처리를 통해 수용화 시키는 단계;(2) 상기 수용화된 단백질을 원심분리하는 단계;(3) 상기 원심분리된 단백질의 상층액을 분리하여 동결건조시키는 단계; 및(4) 상기 동결건조된 단백질 분말을 수득하는 단계.
- 제 9항에 있어서, 상기 처리를 위한 초음파는 20~25 kHz 범위임을 특징으로 하는 분말 단백질의 제조방법.
- 제 9항에 있어서, 상기 초음파는 20분 이상 처리함을 특징으로 하는 분말 단백질의 제조방법.
- 제 11항에 있어서, 상기 초음파 처리는 30분 ~ 40분 처리하는 것을 특징으로 하는 분말 단백질의 제조방법.
- 제9항에 있어서, 상기 근육 단백질은 노계 가슴육을 사용하는 것을 특징으로 하는 분말 단백질의 제조방법.
- 제 9항에 있어서, 상기 염 용액에 용해된 근육 단백질을 초음파 처리하는 것을 특징으로 하는 분말 단백질의 제조방법.
- 제 14항에 있어서, 상기 염용액은 0.001~0.8M NaCl 또는 KCl로 이루어진 군으로부터 선택되는 염 용액임을 특징으로 하는 분말 단백질의 제조방법.
- 제 14항에 있어서, 상기 염용액의 pH는 6~8 임을 특징으로 하는 분말 단백질의 제조방법.
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KR1020070108770A KR100965479B1 (ko) | 2007-10-29 | 2007-10-29 | 초음파를 이용한 근육 단백질의 수용화 방법 |
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KR20090043104A true KR20090043104A (ko) | 2009-05-06 |
KR100965479B1 KR100965479B1 (ko) | 2010-06-24 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101284217B1 (ko) * | 2011-03-15 | 2013-07-09 | 한국식품연구원 | 심근 단백질의 가용화 방법 및 식품용 단백질의 제조방법 |
WO2018048070A1 (ko) | 2016-09-07 | 2018-03-15 | 정삼인 | 차량용 시트 커버 칼펀치시스템 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CA3068252A1 (en) * | 2017-06-21 | 2018-12-27 | Cargill, Incorporated | Protein product and methods from alkali treated meat emulsion |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4957656A (en) * | 1988-09-14 | 1990-09-18 | Molecular Biosystems, Inc. | Continuous sonication method for preparing protein encapsulated microbubbles |
JP4130560B2 (ja) * | 2001-09-03 | 2008-08-06 | 日本ハム株式会社 | 水可溶性食肉調製品 |
KR100750909B1 (ko) | 2006-02-13 | 2007-08-22 | 경북대학교 산학협력단 | 장기 안정성이 우수한 콩성분 미세캡슐의 제조방법 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101284217B1 (ko) * | 2011-03-15 | 2013-07-09 | 한국식품연구원 | 심근 단백질의 가용화 방법 및 식품용 단백질의 제조방법 |
WO2018048070A1 (ko) | 2016-09-07 | 2018-03-15 | 정삼인 | 차량용 시트 커버 칼펀치시스템 |
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