JPH08169816A - Hydrolyzed wheat protein - Google Patents

Abstract

PURPOSE: To obtain a raw material for skin preparation for external use, containing a hydrolyzate derived from wheat and a saccharide in a specific ratio, maintaining sufficient moisture retention in human skin and hair even in a low-humidity environment, showing no excessive moisture retention even in a high-humidity environment. CONSTITUTION: This raw material for skin preparation for external use contains 5-30 pts.wt. of a water-soluble saccharide obtained by hydrolyzing wheat starch based on 100 pts.wt. of a water-soluble hydrolyzate of wheat protein prepared from wheat. The substance containing 5-30 pts.wt. of the saccharide based on 100 pts.wt. of the hydrolyzate of wheat protein, for example, is obtained by adjusting degree of washing with water in a process for washing wheat flour (preferably high-gluten wheat flour) with water, washing away starch and concentrating protein to prepare gluten, making the ratio of protein to glucide proper and simultaneously hydrolyzing both the protein and glucide with an acid catalyst. Advantageously, the main raw material is only readily available wheat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION It is well known to add a hydrolyzate of a protein of animal or plant origin to an external preparation for skin such as cosmetics. The present invention particularly relates to a substance containing a hydrolyzate of a protein derived from wheat.

[0002]

2. Description of the Related Art As a protein which is a source of hydrolyzed protein to be added to an external preparation for skin, gelatin of animal, such as cow and pig, silk, chicken egg, milk, etc., and soybean as vegetable , Wheat, barley, corn and the like are well known. These origin proteins are generally insoluble in water, but when they are hydrolyzed using an acid, an alkali, or a proteolytic enzyme, the molecular weight gradually decreases and the water-soluble portion increases. Generally, the raw material for external preparations for skin is a collection of these water-soluble portions, the average molecular weight of which is 10-20.
It is said to be less than 10,000. Especially 1,000 to 20,
Approximately 000 is preferable in terms of both water solubility and the effect when blended with a skin external preparation.

The external preparation for skin referred to in the present invention is a substance which is applied to human skin or hair by a method such as application, and may be a solid, liquid, emulsion or cream-like substance. . According to the Pharmaceutical Affairs Law, it may be a medicine, a quasi drug, or a cosmetic. Things that do not belong to it,
For example, it may be something that may come into contact with the hands with a detergent or the like. The term "raw material for external preparation for skin" includes raw materials for external use for skin, which may be prepared by mixing with other raw materials, or may be used as it is or after being concentrated or diluted. Further, the raw material itself may be in a liquid state, or may be dried to be in a solid state such as powder.

Generally, the effect of adding a hydrolyzed protein to an external preparation for the skin is as follows.
It imparts film-forming properties, smoothness, etc., and in the case of hair, it imparts gloss to the above and changes the hard and dry feel to a soft and moist feel, and improves combing.

[0005]

When a conventional external preparation for the skin to which an appropriate amount of hydrolyzed protein is added is applied to the human face skin, a normal environment such as a temperature of 25 ° C. and a relative humidity (hereinafter R
At about 45-70%, the skin is moderately moist and supple, but in an environment with low humidity, that is, at a temperature of 25 ° C.
When exposed to RH of 20 to 45% for 1 hour, for example, the moisturizing effect is insufficient and the surface becomes rough and slightly rough.
This is also the case with hair, and even if a conventionally known hydrolyzed protein is applied, it may dry and have a hard and dry feel in places with low humidity, and static electricity may occur.
Such a condition is not perfect indoor air conditioning in winter,
It is easy to actually occur in a room that has been heated only by raising the temperature, or even in the open air in a geographically dry area.
However, if a raw material that only increases moisturizing properties in dry air is added to a skin external preparation, the skin will become slightly sticky at moderate RH, and at high RH (70 to 90%) it will be too moist and uncomfortable. Become. After all, there is moderate dampness at low RH,
It is a problem to be solved by the present invention to provide a raw material for an external preparation for skin which does not become excessively wet even at high RH.

[0006]

[Means for Solving the Problems] Before examining the means for solving the problems, the odor of hydrolyzed proteins was examined.
Each of the hydrolyzed proteins has its own odor, and animal substances derived from eggs, collagen, silk, wool, milk, etc. cannot remove the animal odor. In addition, it is difficult to produce completely odorless plant-derived substances such as soybeans, wheat and corn, which have a characteristic odor. However, when the opinions of a large number of people were gathered, the result was that wheat-derived products had the least resistance. From the viewpoint of easy availability of raw materials, wheat was the best in order to solve the problems of the present invention with one raw material as described later, so the raw material of the present invention was limited to wheat protein.

A method for improving the moisturizing property in a low RH environment was examined. This study was also conducted to minimize stickiness due to excessive moisturization in the case of medium or high RH. Here, the term "moisturizing" collectively refers to not only moisturizing but also flexibility, film-forming property, smoothness and the like. The moisturizing agent includes proteins or hydrolysates thereof, alcohols and their derivatives, polyethylene glycol and its derivatives and other substances which have been roughly classified and have already been studied. The present inventors have conducted intensive studies in the direction of investigating what and how much to add to the hydrolyzed protein which is the object of the present invention to improve the moisturizing property at low RH.

First of all, alcohols and their derivatives,
Alcohols include monohydric alcohols and polyhydric alcohols, but it has been found that monohydric alcohols and their derivatives cannot achieve the purpose because of insufficient moisturizing properties. Next, we examined ethylene glycol, glycerin, etc. as polyhydric alcohols, but it cannot be said that ethylene glycol has sufficient moisturizing ability, but in the case of glycerin, moisturizing ability becomes large, but medium or high RH.
At that time, it did not meet the purpose of the present invention due to excessive moisturizing property and stickiness. Next, saccharides were examined as a polyhydric alcohol. As a result, Glucose as a monosaccharide, maltose as a disaccharide, maltotriose as a trisaccharide, and oligosaccharides of tetrasaccharides or more, or a mixture thereof, is contained in an amount of 5 to 30 parts per 100 parts by weight of a hydrolyzate of wheat protein. It was found that this compensates for the lack of hygroscopicity at low RH.
Further, even in the case of medium to high RH, the moisturizing property does not become excessive. However, 5 parts of sugar are added to 5 parts of wheat protein hydrolyzate.
It was found that when the amount is less than or equal to parts by weight, the moisture retention becomes insufficient at low RH, and when the amount is at least 30 parts by weight, the amount of moisture retention becomes excessive during medium to high RH, especially at high RH, and it cannot be used. However, starch or water-insoluble one in a state of being slightly hydrolyzed is not suitable for the purpose of the present invention. Since wheat contains high-quality protein and starch, the ratio of hydrolyzed protein to hydrolyzed starch, that is, sugar can be freely adjusted by controlling the gluten (protein) condensation process and hydrolysis process by washing wheat flour. It is a raw material suitable for obtaining a desired product by changing it, and it is difficult for other animals and plants to produce the target product from such a single raw material.

Polyethylene glycol and its derivatives have also been investigated, but generally have less moisturizing effect at low RH than sugars and cannot meet the purpose of the present invention.

A substance containing 5 to 30 parts by weight of saccharide with respect to 100 parts by weight of the hydrolyzed wheat protein of the present invention is, for example, wheat flour (preferably strong flour) is washed with water to wash away starch and concentrate protein to form gluten. In the process of preparation, the degree of washing with water may be adjusted to make the ratio of protein and sugar appropriate, and then both of them may be simultaneously hydrolyzed with an acid catalyst or the like, or a starch hydrolase such as amylase and trypsin or pepsin may be used. ,
The target hydrolyzed protein and hydrolyzed starch or oligosaccharide and A mixture of monosaccharides may be obtained. Alternatively, wheat hydrolyzed protein or sugar may be added later to adjust the ingredients.

The hydrolyzed protein referred to in the present invention preferably has an average molecular weight of about 1,000 to 20,000.
It may be water-soluble. The content of hydrolyzed protein was measured and calculated by multiplying the total nitrogen content determined by the Kjeldahl decomposition method by a nitrogen-protein conversion coefficient of 5.70. The details of this method are described on pages 36 and 223 of the latest food standard composition table published by the National Culinary Education Facility Association, January 14, 1990 (16th edition).

The saccharide of the present invention is obtained by hydrolyzing wheat starch, and includes glycoses, maltose, maltotriose, and oligosaccharides of tetrasaccharides or more. Does not include those that are insoluble in water. Further, in the present invention, the phenol-sulfuric acid reaction method was used for the quantification of sugars. This is a method in which saccharides react with phenol in sulfuric acid to give an orange-yellow color, and the concentration is compared with a standard solution of known concentration using a colorimeter, for example, Tokyo Kagaku Dojin, July 1, 1977. The details are described in the published chemistry of carbohydrates (below), page 370.

In the present invention, the moisturizing property of human skin can be well understood by the sensual skin feel, but it is poor in objectivity. Therefore, the keratin water content of the epidermis was measured using a device called SKICOS301 of Amic Group Co., Ltd. in parallel as a device for measuring the wetness of the skin. When measured with this, epidermal keratin water is evaluated in the unit of mgH ₂ O / cm ² . Although this measured value is slightly different depending on the temperature, it almost agrees with the evaluation by feeling.

[0014]

Example 1 200 g of commercially available strong wheat flour was washed with water to wash off most of the starch to obtain gluten. This was a sticky mass containing water. While keeping the pH of this solution as small as possible in 200 g of water and dispersing it with a small amount of sodium bicarbonate to pH 8 and adding 37 g of trypsin (proteolytic enzyme) to the solution temperature, hydrolyzing for 3 hours with vigorous stirring. I went. Then, the stirring was stopped and the liquid temperature was raised to 70 ° C. for a short time to inactivate the enzyme. After cooling to 40 ° C., the pH was adjusted to 7.0 with diluted hydrochloric acid, 0.4 g of amylase (starch hydrolase) derived from bacteria was added, and starch was hydrolyzed at 40 ° C. with vigorous stirring. This was heated to 80 ° C. to deactivate the enzyme and filtered to remove insoluble matter. This liquid weighed 198 g, and was concentrated under reduced pressure at 60 ° C. until the amount became almost half. After cooling, activated carbon was added for purification, and then activated carbon was filtered off. This solution was adjusted to pH 4.5 with dilute hydrochloric acid, and after 3 days, further filtered to remove a slight precipitate. The characteristics of this product are as follows: Appearance Slightly brownish with transparent odor Slightly unique odor Total solids 23% Nitrogen 3.2% Hydrolyzed protein 18.2% Sugar 3.2% Ash 1.2% It is a substance of the present invention because it contains 17.6 parts of sugar per 100 parts by weight of hydrolyzed protein.
As a result of analysis, the sugar contained therein was found to be Glycoses 1% Maltose 17% Maltotriose 22% Tetrasaccharide or higher oligosaccharides 60%.

[0015]

COMPARATIVE EXAMPLE 1 200 g of the same strong wheat flour as in Example 1 was washed with water for a longer time than in Example 1 to remove the starch, and treated in the same manner as in Example 1. However, the hydrolysis step with amylase was omitted. The concentration was performed so that the total of hydrolyzed protein and sugar was 21.4%, that is, the same value as in Example 1. The resulting hydrolyzed protein solution is
The appearance and odor were the same as in Example 1, but the total solid content was 22.4%, the hydrolyzed protein was 20.8%, the sugar was 0.6%, and the ash content was 1.0%. The sugar was added to 100 parts by weight of the hydrolyzed protein. Quality 2.9
It is not the substance of the present invention in parts by weight.

[0016]

Example 2 and Comparative Example 2 The liquids of Example 1 and Comparative Example 1 were diluted with water three times to obtain samples of Example 2 and Comparative Example 2, respectively. The backs of the hands of the five experimental collaborators were thoroughly washed with soap, then washed with water, and then dried, and the sample size was about 2.
5 cm x 4 cm each was applied and dried. And 25 ° C, RH
Room A 30%, room B 60% RH at the same temperature, RH8
In 5% room C, the conditions of each part and the part to which nothing was applied were compared, and the skin keratin water content was measured with the aforementioned SKIKOS301. The results are shown in Table 1.
Regarding the feel, each person gave 1 point if they were very dry and uncomfortable, and 5 points if they were very moist and smooth,
The 5-point method was used for scoring and the average value was recorded in the table. A score of 3 or less is a fail range, and a score of 4 to 5 is a good range. The measurement value of SKICOS 301 is also the average of the measurement values of 5 persons. (However, 2 digits below the decimal point are rounded to the nearest 4) SKICO
The value of S301 is not completely correlated with the feel, but the tendency is almost the same. It can be seen that the product of the present invention (Example 1) is superior to the conventional product (Comparative Example 1) in low, medium and high RH, or is about the same and is particularly excellent in the room A of low RH.

[Table 1]

[0017]

[Examples 3 to 5 and Comparative Examples 3 and 4] The liquid of Comparative Example 1 and the aqueous saccharide solution obtained by hydrolyzing the starch produced during the washing of the flour of Comparative Example 1 with hydrochloric acid were mixed in different proportions, A solution was prepared by diluting and changing the ratio of 100 parts by weight of hydrolyzed protein and parts by weight of saccharide (hereinafter referred to as CH value), and the name of the solution, the concentration of hydrolyzed protein, the concentration of saccharide, and the CH value are shown in Table 2. Show. Six human hair bundles of the same quality were thoroughly washed and then dried, and 5 bundles of them were dipped in the five types of liquids of Examples 3 to 5 and Comparative Examples 3 and 4 and then wiped dry with a dry cloth. The same number of hair bundles were used. One bundle was not treated with the liquid, and was labeled as B. Five observers evaluated the feeling after leaving them in the same rooms A, B, and C as in Example 2 for 5 hours. The evaluation was a 5-point method, where 1 was a dry and hard state and was poorly organized. 5 is the best condition with good moisturizing properties. Nos. 1 to 3 are insufficient in moisturizing property and Nos. 4 to 5 are in good condition. The moisturizing property is too high, the product is sticky, and the hairs tend to adhere to each other. These are summarized in Table 3. The score is the average of 5 persons. From this table, the saccharides of 3 and 4 parts by weight per 100 parts by weight of the hydrolyzed protein of Comparative Example 3 show almost good performance at medium and high RH, but low RH.
(30%) clearly lacks moisture retention. Further, a sugar content of 36 parts by weight relative to 100 parts by weight of the hydrolyzed protein of Comparative Example 4 is good at a low RH, but it is not good at medium to high RH and sticky due to excessive humidity and poor adhesion. In the range of the present invention, that is, in the case of 5 to 30 parts by weight of saccharide with respect to 100 parts by weight of hydrolyzed protein, good performance was obtained with all RH.

[Table 2]

[Table 3]

[0018]

EFFECTS OF THE INVENTION By using a raw material containing a sugar in the hydrolyzate of wheat origin of the present invention, it is possible to prepare a skin external preparation that maintains sufficient moisturizing properties on human skin and hair even in an environment of low humidity. Also, the main raw material can be only wheat.

Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location A61K 7/06 31/70 38/00 ADA

Claims (1)

[Claims] 1. A skin external preparation raw material containing 100 parts by weight of a water-soluble hydrolyzed protein obtained from wheat and 5 to 30 parts by weight of a water-soluble sugar.