JPS6212727A - Decomposed albumen and production thereof - Google Patents

Abstract

PURPOSE:To obtain decomposed albumen suitable as a base for cosmetic and raw material of pharmaceuticals, by adjusting the pH of liquid albumen to alkaline state, treating the albumen with a protease, treating the crude decomposition product again with a protease, heat-treating the product and removing the produced solid component. CONSTITUTION:Liquid albumen is adjusted to alkaline pH (preferably 8.0-9.5pH) with an alkaline agent, added with 0.1-1.0% protease (based on the albumen) and treated with a protease at 45-55 deg.C for 20-50hr to obtain crude decomposition product of albumen. The decomposed albumen is treated with protease under the same condition as above and the treated liquid is heat-treated at 90-100 deg.C for 5-20min to effect the thermal coagulation of proteins which are hardly decomposable by the protease treatment. The produced solid components are removed to obtain the objective decomposed albumen composed of peptide having a molecular weight of <=1,300, wherein the peptide having molecular weight of 200-400 account for >=60% of the whole peptide.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an egg white decomposition product suitable as a base material for cosmetics and a raw material for pharmaceuticals, and a method for producing the same.

[Conventional technology]

In the past, attempts have been made to use egg white decomposition products as base materials for cosmetics, etc., and in order to obtain this kind of egg white decomposition products, as proposed in Japanese Patent Publication No. 50-15851 and No. 57-45560, A method has been adopted in which egg white liquid, which has been adjusted to an acidic range, is treated with protease only once.

However, according to the above-mentioned conventional method, the protease used for protease treatment has the property of randomly cleaving the peptide chains of egg white protein □, so the resulting egg white decomposition product has a molecular weight of 1500. It contains everything from high-molecular peptides with a molecular weight of 200-4 to low-molecular decomposition products such as amino acids, and has excellent adsorption to the skin, digestion, and absorption.
The problem was that the proportion of 00 peptide □ was very low.

[Problem that the invention seeks to solve]

Therefore, conventional egg white decomposition products are used as the basis for cosmetics □
The problem was that it was not suitable as a raw material for wood or pharmaceuticals.

The inventors of the present invention have conducted various researches in order to obtain an egg white decomposition product suitable for use as a base material for cosmetics or as a raw material for pharmaceuticals.As a result, the inventors of the present invention have found that if egg white liquor is adjusted to an alkaline range in advance and then treated with protease twice, We found that the desired object could be obtained, and based on this knowledge, we completed the present invention.

[Means for solving problems]

The present invention relates to an egg white decomposition product and its production method, and is characterized in that the protein decomposition product is composed of bezotide with a molecular weight of 1300 or less, and peptides with a molecular weight of 200 to 400 account for 60% or more of the total amount of peptides. ,
The process is characterized in that an egg white liquid adjusted to an alkaline pHt range is treated with protease to obtain a crude egg white decomposition product, and this decomposition product is again treated with protease, followed by heat treatment to remove solid matter generated by heating. It is something.

Hereinafter, the method for producing the egg white decomposition product of the present invention will be described and clarified.

To obtain the egg white decomposition product of the present invention, first, an egg white liquid as a raw material is prepared. This egg white liquid is available in fresh form obtained by breaking chicken eggs and separating the egg yolk, as well as thawed frozen egg white, dried egg white dissolved in water, or egg white liquid from which lysozyme has been removed. It's okay to have one. Note that if there is a large amount of egg yolk mixed into the egg white liquid, it will be difficult to obtain the desired egg white decomposition product, so it is desirable to use an egg white liquid with a small amount of egg yolk mixed in.

Next, an alkaline agent such as caustic soda or caustic potash is added to the egg white liquid to adjust the egg white liquid to an alkaline range.

- of the egg white liquid is 8.0 to 9.0, as shown in the later test examples.
When adjusted within the range of 5, it is possible to obtain an egg white decomposition product with a high content of peptides with a molecular weight of 20.0 to 400. Note that the egg white liquid used is predetermined from the beginning.

A, ka, #eh, 8yu, 2゜□tt, bgi There is no. Also, egg white liquid contains sugar □
Therefore, if you want to produce an egg white decomposition product that does not contain sugar, it is recommended to desugarize the egg white liquid before the alkali adjustment step.

Next, a proteolytic enzyme is added to the egg white liquid adjusted to an alkaline range, and the mixture is maintained at a constant temperature for a certain period of time to be treated with a protease to obtain a crude egg white decomposition product. The proteolytic enzymes used in this treatment include enzymes extracted from animal and plant tissues, such as panobomain, ficin, zolomelain, and pepsin, as well as enzymes derived from microorganisms, such as ``Amano A'' and ``Amano PJ (trade name). ; Manufactured by Ohno Pharmaceutical Co., Ltd.), Bunateam A
P (product name; manufactured by Nagashio Sangyo Co., Ltd.), Neovitalase NP
(Product name: manufactured by Towa Kozo Co., Ltd.) or Zololysin 5 (Product name: Ueda Kagaku Kogyo Co., Ltd.), etc. can be used regardless of the type. The amount of proteolytic enzyme added depends on the type of enzyme used, but it is 0.1. ~1.0
The amount is appropriate. Further, the temperature and time of the protease treatment are suitably in the range of 45 to 55°C for 20 to 50 hours.

This first protease treatment decomposes the proteins contained in the egg white liquid, but the pH of the egg white liquid
Probably because it is adjusted to the alkaline range, proteins are broken down into peptides with relatively large molecular weights. Then, a crude egg white decomposition product is obtained by this protease treatment.

Next, a protease was added to the obtained crude egg white decomposition product,
Perform protease treatment again. The type of protease used, the amount added, and the conditions for protease treatment (temperature,
time) may be the same as in the case of the first protease treatment. ■By this second protease treatment, the relatively large molecular weight K1 butide contained in the crude egg white decomposition product is removed from the subsequent protease treatment. As shown in the test example, it is decomposed into low molecular weight bedetide. !Finally,
This protease-treated solution was heat-treated at 90-1001°C for about 5-20 minutes to remove the components contained in the solution.
7 Depending on the proteolytic enzyme such as lysozyme,
1'≧ Heat-coagulate proteins that are difficult to digest and solidify them in the liquid.
After forming a solid, this solid must be removed from the liquid.
i'll'ba-"1' myself 1 thing 1 gain 6'-to""7ki 6 solids 0
Exclude ;.

If you use the decanter method or centrifugation method,
1□Good.

The egg white decomposition product obtained in this way is transparent and:
9. Odorless, 0. Liquid, 1. Power. - Will rot if left at room temperature.
; For storage, it is desirable to freeze at -15°C or below. In addition, this egg white decomposition product can be dried into a powder form by spray drying method etc.
In this way, there is no need to worry about spoilage, so it is convenient to handle.

〔Example〕

Pour 100 kg of egg white liquid into the tank and add yeast)
130.9, and the egg liquid was kept at 35°C and subjected to desugar treatment for 4 hours while stirring slowly.

While stirring the resulting desugared egg white liquid at a speed of 3 or-pm, 1 kg of a 10% aqueous solution of caustic soda was added in small portions to the egg liquid to adjust the pH'i of the egg liquid to 9.0.

Next, add 120 g of ficin to the egg liquid obtained in this way.
and a microorganism-derived enzyme (manufactured by Ohno Pharmaceutical Co., Ltd.; trade name "Amano PJ") 100.9, the egg solution was kept at 50°C, and after waiting for protease treatment for 24 hours with slow stirring, further /J? /#in (same as above)
12011 and microbial enzyme (same as above) 10
0 g was added, and enzyme treatment was performed for 24 hours in the same manner as above.

Next, the enzyme-treated egg liquid is heated in a kneader at 97°C for 10 minutes, then cooled to room temperature (20°C), and then solid-liquid separation is performed to separate the coagulated product produced by this heat treatment. It was removed with a device.

Finally, the obtained egg liquid was filtered under pressure (Toyo FREA 26f
After drying the filtrate using a spray drying method, 9.1 kg of powdered egg white decomposition product was obtained.

[For production]

Hereinafter, test examples will be shown and the characteristics of the egg white decomposition product according to the present invention will be described.

Test example 1゜ The following four samples of powdered egg white decomposition products were prepared.

(1) Test group (alkaline adjustment, protease treatment twice) obtained in the above example (2) Control group I (alkaline adjustment, protease treatment once) Protease treatment was stopped after one time, and second treatment (3) Control group 2 (acid adjustment, protease treatment twice)
Control group 3 (acid adjustment, protease (1 time processing)
6kIIt of 20% citric acid aqueous solution was added to the desugarized egg white liquid to make the egg liquid pi-1'i4.0, and the protease treatment was
These four samples were obtained using the same method as in Example, except that the second treatment was stopped at 1. II each with 3 m of clear water.
1, and filtered with gluten (manufactured by Pharmacia; trade name:
The entire molecular weight distribution was determined from the absorbance of light at OD 280 nm, and the yield from 100 kg of raw egg white liquid was measured, and the results shown in Table 1 were obtained.

Table 1 The coefficient values in the table indicate the content relative to the total amount of protein decomposition products contained in the sample.

Test Example 2 Add 9 to 100 egg white liquid into a tank and add yeast to this)
130.9 was added, and the egg liquid was kept at 35° C. and desugarized for 4 hours with gentle stirring.

Next, divide the unsweetened egg white liquid into 5 equal parts, and divide each egg into 5 equal parts.
'Liquid Vc 10% caustic 7-da aqueous solution was added・Table-21
Five types of egg fluids with different - shown in , were obtained.

Conducted each of the five types of egg fluid obtained □
Decompose five types of powdered egg white using the same process as in the example.
I got one thing.

When this egg white decomposition product was subjected to the same test as Test Example 1, the results shown in Table 2 were obtained.

Table 2 As shown above, if the egg white liquid whose pH has been adjusted to an alkaline range in advance is treated with protease to obtain a crude egg white decomposition product, which is then treated with protease again and heat treated to remove the coagulated material, protein decomposition can be achieved. The substance is composed of peptides with a molecular weight of 1300 or less, and the molecular weight is 200 to 4
It is possible to obtain an egg white decomposition product in which more than 60 00 peptides are present.

We have not investigated the principle in depth, but in alkaline conditions, egg white proteins are only roughly degraded by the first protease treatment, resulting in relatively large molecular weight peptides; It is thought that when this peptide (crude egg white decomposition product) is degraded by protease treatment, orderly degradation occurs that is not observed in conventional methods.

〔Effect of the invention〕

As described above, according to the present invention, the protein decomposition product does not consist of peptides with a molecular weight of 1300 or less, but has a molecular weight of 200 to 400 (butide accounts for 60% of the total amount of peptides).
It is possible to obtain an egg white decomposition product that accounts for the above.

Since this egg white decomposition product is transparent in a solution state and has good adsorption properties, it is suitable as a base material for cosmetics. In addition, because it contains a large amount of low-molecular peptides, it has good digestibility and absorption, and can be used as a raw material for pharmaceuticals and foods such as enteral and tube nutrition.

Claims (3)

[Claims] (1) The protein decomposition product consists of peptides with a molecular weight of 1300 or less, and the molecular weight is 200 to 4
An egg white decomposition product characterized in that 00 peptide accounts for 60% or more. (2) The egg white liquid whose pH has been adjusted to an alkaline range in advance is treated with protease to obtain a crude egg white decomposition product, and this decomposition product is again treated with protease, followed by heat treatment to remove solids generated by heating. A method for producing an egg white decomposition product characterized by: (3) The method for producing an egg white decomposition product according to claim 2, which uses an egg white liquid whose pH has been adjusted to 8.0 to 9.5 in advance.