WO2004104036A1 - 大豆ホエー蛋白及び大豆ホエー蛋白分解物の製造法 - Google Patents
大豆ホエー蛋白及び大豆ホエー蛋白分解物の製造法 Download PDFInfo
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- WO2004104036A1 WO2004104036A1 PCT/JP2004/006531 JP2004006531W WO2004104036A1 WO 2004104036 A1 WO2004104036 A1 WO 2004104036A1 JP 2004006531 W JP2004006531 W JP 2004006531W WO 2004104036 A1 WO2004104036 A1 WO 2004104036A1
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- protein
- soybean
- whey protein
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- soy whey
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for producing a soybean whey protein and a soybean whey protein hydrolyzate that can be efficiently and highly recovered from soybean whey.
- 7S globulin also referred to as -conglycinin
- 11S globulin also referred to as dalycinin
- the soybean whey produced as a by-product at that time contains lectin (also called hemagglutinin), which is a trace protein of soybean, and a nick-type trypsin inhibitor. It has been reported that these soy whey proteins have various physiological activities and are expected as a new healthy nutritional material.
- Patent Document 1 JP-A-3-22971
- Patent Document 2 JP-A-59-179064
- the present invention provides a soybean whey protein (Lecty) which is a trace protein of soybean from soybean whey. It is an object of the present invention to provide a method for producing soybean soy protein which can efficiently and highly recover tryptic inhibitors (such as lipstick type trypsin inhibitor).
- the inventors of the present invention have conducted intensive studies and found that the purity of soybean whey protein tends to increase by exposing the heated aggregate obtained from soybean whey to acidity and removing soluble matter. Obtained. As a result of further research, the inventors found that by adjusting the pH during washing to a specific pH range, the protein purity of soybean hoprotein was dramatically increased, and completed the present invention. .
- the present invention is a method for producing soybean hoprotein, which comprises exposing heated aggregates produced by heating soybean soybean to an acidity of pH 4 or less to remove soluble matter.
- the temperature at which the soybean honey is heated is preferably 80 to 120 ° C. Heating is preferably performed in the presence of alkaline earth metal ions.
- the pH when heating soybean ho is preferably 2-9. It is preferable that the obtained soybean hoprotein contains at least 96 mg of protein per lg of solid content (60% by weight or more as a protein when the nitrogen conversion coefficient is 6.25) as nitrogen content by the Kedar method.
- the present invention is a method for producing solubilized soybean hoprotein, which further comprises neutralizing the soybean soybean protein obtained by the above production method and then heating (100 to 150 ° C). Further, the present invention is a method for producing a soybean protein decomposed product, wherein a protease is allowed to act on the soybean protein obtained by the above production method.
- soybean hoproteins such as soybean lectin and trypsin inhibitor with high purity can be provided by an industrially feasible production method.
- the production method capable of efficiently preparing high-purity soybean soybean protein as in the present invention is very promising as a technique for supplying soybean soybean protein as a soybean protein material.
- soybean ho Unlike the main stored soybean protein, the protein contained in soybean ho was contained only in trace amounts and was not easy to recover. By adopting this production method, it is possible to recover this soybean soy protein with high efficiency and high purity, and to impart solubility if desired. Processing and expanding the use of soybean protein that has been used so far This is made possible by adopting this manufacturing method.
- the present invention is a method for producing soy whey protein, which comprises exposing heated aggregates generated by heating soy whey to an acidity of pH 4 or less to remove soluble substances.
- the soybean whey used in the present invention is obtained by removing 7S globulin or 11S globulin, which is a main storage protein of soybean, during or after water extraction from defatted soybean or soybean, and as a protein, lectin or trypsin inhibitor. And trace components such as Preferably, defatted soybeans are extracted with an aqueous solvent to remove soybean milk, soymilk is obtained, and 7S globulin or an isolated soybean protein containing 11S globulin as a main component is recovered by isoelectric precipitation (pH 4.4-4.6).
- soy whey obtained as a by-product is used.
- the soybean whey contains about 15 to 30% by weight of crude protein per total solid content, depending on the preparation method. Its composition is different from the main storage protein of soybeans, and it is composed mainly of 10-20% of lectin, 30 and 50% of nick-type trypsin inhibitor in total protein, and other components such as 3/3 amylase and lipoxygenase. . And the composition of j3_conglycinin and glycinin, the main storage proteins of soybean, is less than 10% of the total protein.
- a step of heating soybean whey and recovering a substance that aggregates (heated aggregate) is performed.
- proteins in the soybean whey undergo thermal denaturation and aggregate.
- the caloric heat temperature is a temperature sufficient for denaturing the soy whey protein, preferably at 80-120 ° C, more preferably at 85-100 ° C. If the heating temperature is lower than 80 ° C, the growth into agglomerates is insufficient, and if the heating temperature is higher than 120 ° C, coloring such as browning is likely to occur.
- the heating time depends on the temperature as long as it is sufficient for the formation of agglomeration, but it is sufficient if the heating time is in the range of 5-60 minutes.
- the alkaline earth metal ion When soy whey is heated, coexistence of an alkaline earth metal ion in advance promotes aggregation of the soy whey protein, which is preferable for efficiently collecting the heated aggregate.
- the alkaline earth metal ion may be added in an amount of 0.02 to 1% by weight based on the amount of soybean whey.
- the kind of the alkaline earth metal is not particularly limited as long as it is a salt or hydroxide containing Ca or Mg.
- the pH of soybean whey at the time of heating is 29. If the pH is less than 2, an unfavorable flavor may be caused by an acid, and if the pH exceeds 9, the flavor may be deteriorated by an alkali. More preferably, the pH is suitably set at 47, and even more preferably at 5-6. If the pH is less than 4, a large amount of acid is required for pH adjustment, so that the ash content of the heat-aggregate increases, making it difficult to purify the protein afterwards. On the other hand, if the pH exceeds 7, the heat aggregates tend to be tight and separation is difficult.
- the heated aggregate is collected by a separation means such as centrifugation or membrane separation.
- soybean oligosaccharides such as stachyose and raffinose contained in soybean whey are removed, and about 50% of the nitrogen content in soybean whey sediments.
- Lectins and trypsin inhibitors are recognized as major protein components in this heat aggregate, and other trace protein components such as lipoxygenase ⁇ low molecular weight components having a molecular weight of 20,000 or less are also included.
- the purity of the protein in the heat-aggregated product was estimated to be about 80 mg / g (solid content) per lg of solid content (50% by weight of protein when the nitrogen conversion factor was 6.25), according to the measurement of the Kenoledar method. Purity is too low to be treated as a soybean protein material, which is undesirable. In addition, as it is, it contains about 30% ash per solid content and has a strong salty taste.
- the reason why the purity of the protein is so low is that, as described above, the ash such as Ca contains about 30% of the solid content. This ash forms a complex with phytic acid and the like, and this is considered to be coagulated together with soy whey protein by heating. This heated aggregate has low protein purity even after washing with pure water.
- the present invention is characterized in that water is further added to a heated aggregate of soybean whey and exposed to strong acidity to wash out solubilized impurities.
- exposure under strong acidity means exposure to pH 4 or less, preferably pH 3 or less, and more preferably pH 1.5-2.5. If the pH exceeds 4, impurities other than proteins cannot be sufficiently solubilized. For example, no matter how much water is precipitated by heating at about pH 5.3 and washed with water around pH 5.3 4.5, protein purity does not increase. In other words, even when exposed to slightly acidic and strong alkaline conditions, the protein While there is almost no change in the composition, exposure of the precipitate under strongly acidic conditions makes it possible to solubilize impurities other than proteins as much as possible.
- the kind of acid used for adjusting the acidity is not particularly limited, and hydrochloric acid or phosphoric acid may be used.
- the protein maintains insolubility at this time, by utilizing the dissolution behavior of both, washing and removal of the acid-soluble matter (ash content, which is considered to be mainly phytic acid), removes the protein by heat aggregation. It is possible to dramatically increase the protein purity in a product.
- the pH may be higher than that of the above-mentioned exposing step, and the pH may be adjusted to 5 or less, more preferably adjusted to pH 1.54. When the pH exceeds 5, impurities which have been solubilized with an acid are insolubilized again and precipitate, so it is better to avoid them.
- the obtained soybean whey protein has a nitrogen content of 96 mg or more per lg of solid content, preferably
- the protein has a purity of 112 mg or more (when the nitrogen conversion coefficient is 6.25, the protein is 60% by weight or more, preferably 70% by weight or more, more preferably 75% by weight or more).
- the protein per during soy whey protein, lectin 15- 30 weight 0/0, Kuni'tsu type trypsin inhibitor is contained 80 wt% 40-. Separation of the soluble matter from the acid and the insoluble soy whey protein may be performed by using a separation means such as centrifugation or membrane separation.
- the resulting high-purity soybean whey protein was the by the force desired to have become insoluble, this pH 6. 5-9, preferably after Chu ⁇ Ro in pH7- 8, 100- 150 o C, preferably Is solubilized by strong heating at 110-120 ° C, so that it is possible to provide soluble and high-purity soy whey protein.
- the heating means either indirect heating or direct heating can be used, but it is preferable to perform steam-blown direct heating in terms of flavor and coloring.
- the soybean whey protein hydrolyzate can be provided by subjecting the soybean whey protein obtained as described above to a hydrolysis using a protease and removing an insoluble fraction if necessary.
- the protease to be used is not particularly limited, but it is preferable to use an endo-type protease derived from a microorganism, a plant or an animal in order to obtain a higher physiological activity such as angiotensin converting enzyme inhibitory activity.
- metalloproteases such as thermolysin
- serine proteases such as trypsin, chymotrypsin, thrombin, plasmin, elastase, and subtilisin
- thiol proteases such as papain, fusin, bromelain, and cathepsin B
- aspartic protease such as pepsin
- the obtained soybean whey protein hydrolyzate contains various physiologically active peptides such as angiotensin converting enzyme inhibitory peptide and antioxidantly active peptide. Therefore, it is possible to apply this degraded product as it is, or to fractionate a fraction containing a specific bioactive peptide, and apply it as a bioactive peptide-containing composition to health foods such as pharmaceuticals and specified health foods. it can.
- soy whey protein or the soy whey protein hydrolyzate obtained by the production method of the present invention sufficiently denatures these proteins and converts them into a hydrolyzate, so that the trypsin inhibitory activity and the like have disappeared.
- the amino acid score which is an index of the amino acid composition balance, is also excellent, which is more nutritionally desirable.
- soybean protein material or a peptide-containing composition having excellent nutritional sources and physiological functions.
- This soybean whey protein and its degraded product also contain abundant branched-chain amino acids such as leucine, isoleucine, and phosphorus, and are more abundant than peptides derived from isolated soybean protein, and thus have an advantage as a supplement for athletes.
- Example 1 As a result, as shown in Example 1, it can be seen that by removing the fraction solubilized under strong acidity, the protein purity is dramatically improved and the ash content can be reduced as much as possible. Next, the protein of Example 1 in which the protein purity was improved was solubilized.
- Example 3 A 5% mixed solution of the one prepared in Example 1 was prepared, the pH was adjusted to 6.5 by adding sodium hydroxide, heated at 95 ° C for 15 minutes, centrifuged (1000 GX for 10 minutes), The protein remaining in the supernatant, that is, the nitrogen content of the supernatant relative to the total nitrogen content was determined. as a result Are shown in Table 3.
- a 5% mixed solution of soy whey protein prepared in Example 1 was prepared, pH was adjusted to 7.8 by adding sodium hydroxide, and heating was performed at 120 ° C for 15 minutes. Then, this was adjusted to pH 8 with sodium hydroxide, and 1% of “proteases 3” (manufactured by Daiwa Chemicals, Bacillus subtilis-derived endoprotease) per soybean whey protein was added and reacted at 60 ° C for 4 hours. The mixture was adjusted to pH 4.5 with phosphoric acid, heated at 100 ° C for 20 minutes to stop the reaction, centrifuged (1000G x 5 minutes), the supernatant was collected, and the soy whey protein hydrolyzate was removed. Obtained. When the molecular weight of this degradation product was measured by gel filtration, 70% or more of the peptides had a molecular weight of 1,000 or less.
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JP2007302655A (ja) * | 2006-04-13 | 2007-11-22 | Rohto Pharmaceut Co Ltd | 育毛剤 |
JP2010248134A (ja) * | 2009-04-16 | 2010-11-04 | Rheology Kino Shokuhin Kenkyusho:Kk | ペプチド組成物 |
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