【発明の詳細な説明】〔産業上の利用分野〕本発明は油糧種子由来蛋白質に関し、詳しくは油糧種子
から得た沈降定数が２Ｓ〜７Ｓである蛋白質であって、
かつ酵素活性を有する油糧種子由来蛋白質に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an oilseed-derived protein, and more specifically, a protein obtained from an oilseed and having a sedimentation constant of 2S to 7S,
The present invention also relates to an oilseed-derived protein having enzymatic activity.
〔従来の技術及び本発明が解決しようとする課題〕従来
、油糧種子から蛋白質は、その製造過程において、より
多くの蛋白質を溶出させる条件で抽出がなされ、全ての
範囲にわたる分子量画分の物質が抽出されてきた。[Prior art and the problem to be solved by the present invention] Conventionally, proteins from oilseeds have been extracted under conditions that elute a larger amount of protein during the production process, and substances in molecular weight fractions covering a whole range are extracted. has been extracted.
油糧種子由来蛋白質のうち特に大豆において酸やアルカ
リの処理で得られる分子量範囲が約６万〜２０万のいわ
ゆる７Ｓ蛋白質はそのカルシウムゲルまたは加熱ゲルが
、極めて保水性が高く柔らかい物性であるため、食品加
工用素材として極めて有用であることが知られている。Among oilseed-derived proteins, the so-called 7S protein, which has a molecular weight range of about 60,000 to 200,000 and can be obtained from soybeans in particular by acid or alkali treatment, has extremely high water retention and soft physical properties in its calcium gel or heated gel. , is known to be extremely useful as a food processing material.
また油糧種子には様々な酵素が含まれており、これらは
例えば大豆においてはβ−アミラーゼが分子量約６万、
リポキシゲナーゼ１，２．３ａ。Oilseeds also contain various enzymes, such as β-amylase in soybeans, which has a molecular weight of approximately 60,000;
Lipoxygenase 1,2.3a.
３ｂがそれぞれ約１０万等に示されるように、さほど分
子量が高くないところに酵素が集中している。As shown in the figure of approximately 100,000 yen each for 3b, the enzymes are concentrated in areas where the molecular weight is not very high.
これに対し、油糧種子抽出物のうち沈降定数で１１３以
上の高分子画分蛋白質は機能性も低く、酵素も余り存在
しない。On the other hand, among oilseed extracts, high molecular fraction proteins with a sedimentation constant of 113 or more have low functionality and do not contain many enzymes.
また低分子画分は、低分子゛蛋白質、及びペプチドのほ
か、青臭み、刺激臭、酸味、バターワックス臭等の、油
糧種子由来の異臭成分であり、この異臭成分のため油糧
種子由来蛋白質の利用範囲が狭められていた。さらにこ
の画分には、ミネラルに対してキレートを形成し、体内
への吸収を阻害するフィチン酸、又、腸内鼓張因子であ
るオリゴ糖等が含まれており、栄養学的に好ましくない
成分が含まれていた。In addition to low molecular weight proteins and peptides, the low-molecular fraction contains off-flavor components derived from oilseeds such as grassy, pungent, sour, and butterwax odors. The scope of protein utilization has been narrowed. Furthermore, this fraction contains phytic acid, which forms a chelate with minerals and inhibits their absorption into the body, and oligosaccharides, which are factors that cause intestinal bloating, which are nutritionally undesirable. contained the ingredients.
このように油糧種子由来の蛋白質に機能性を求めるとき
、又は酵素を分画しようとすると高分子画分蛋白質、及
び低分子画分はあまり関与しない夾雑物質となる。In this way, when seeking functionality from proteins derived from oilseeds or attempting to fractionate enzymes, high molecular fraction proteins and low molecular fractions become contaminants that do not participate much.
そして、高分子画分蛋白質並びに低分子画分蛋白質を除
いた油糧種子蛋白質については、用途或いは機能に関し
て詳細な検討がなされていないのが現状である。At present, no detailed studies have been conducted regarding the uses or functions of oilseed proteins other than high molecular fraction proteins and low molecular fraction proteins.
かかる現状において、本発明者らは上記課題を解決すべ
く鋭意研究の結果、本発明を完成するに至った。Under such current circumstances, the present inventors have completed the present invention as a result of intensive research to solve the above problems.
即ち、本発明は、沈降定数が２Ｓ〜７Ｓの範囲にある油
糧種子由来蛋白質を提供するものである。That is, the present invention provides an oilseed-derived protein having a sedimentation constant in the range of 2S to 7S.
本発明で沈降定数が２Ｓ〜７Ｓである分子量範囲を有す
る蛋白質とは分子量が１万〜２０万である蛋白質を示す
ものであり、好ましくは分子量１万〜１０万である蛋白
質を示すものである。In the present invention, a protein having a molecular weight range with a sedimentation constant of 2S to 7S refers to a protein with a molecular weight of 10,000 to 200,000, preferably a protein with a molecular weight of 10,000 to 100,000. .
本発明の特定の分子量範囲を有する油糧種子蛋白質はま
ず、油糧種子をそのままか、あるいは粉砕した物に、濃
度が０．０１ ｍＭ〜１Ｍの範囲で、９Ｈが５．０〜７
．０の範囲の無機及び／又は有機金属塩類水溶液を加え
、０〜４０°Ｃの範囲の温度にて蛋白質を抽出し、その
後、該抽出液を限外濾過膜により処理することにより得
られる。The oilseed protein having a specific molecular weight range of the present invention is prepared by adding 9H of 5.0 to 7 to the oilseed as it is or to the pulverized product at a concentration of 0.01 mM to 1M.
．． It is obtained by adding an aqueous solution of inorganic and/or organic metal salts in the range of 0°C to extract proteins at a temperature in the range of 0 to 40°C, and then treating the extract with an ultrafiltration membrane.
本発明において、限外濾過に用いる限外濾過膜の分画分
子量は少なくとも５０００であることが好ましく、更に
好ましくは１００００以上である。In the present invention, the ultrafiltration membrane used for ultrafiltration preferably has a molecular weight cut-off of at least 5,000, more preferably 10,000 or more.
本発明に好適な分画分子量の蛋白質を得るためにはさら
に分画分子量がｌＯ万以下である限外濾過膜を用いた限
外濾過を行うのが好ましい。In order to obtain a protein with a molecular weight cut-off suitable for the present invention, it is preferable to further perform ultrafiltration using an ultrafiltration membrane having a molecular weight cut-off of 100,000 or less.
本発明に用いられる油糧種子は、大豆、なたね、ひまわ
り、落花生、綿実、紅花、辛子、胡麻、オリーブ、コー
ン等が挙げられ、経済性、蛋白含有量、酵素活性の点か
ら、大豆が好ましい。Oilseeds used in the present invention include soybeans, rapeseed, sunflowers, peanuts, cottonseeds, safflowers, mustard, sesame, olives, and corn. is preferred.
油糧種子はそのままか、あるいは粉砕してもよく、その
場合粉砕物の平均粒径が０．１ｍｍ以上であることが望
ましい。The oilseeds may be used as they are or may be pulverized, and in that case it is desirable that the average particle size of the pulverized product is 0.1 mm or more.
以上の工程を経て沈降定数が２ｓ〜７Ｓ（分子量範囲が
１万〜２０万、好ましくは１万〜１０万）であって、か
つ酵素活性を有する油糧種子由来の蛋白質が製造される
が、このものは水溶液の状態でも良く、また酵素活性を
保持したままの乾燥法で乾燥させた固体の状態でもよく
、その形態を規定するものではない。Through the above steps, an oilseed-derived protein with a sedimentation constant of 2s to 7S (molecular weight range of 10,000 to 200,000, preferably 10,000 to 100,000) and an enzyme activity is produced. This product may be in the form of an aqueous solution or may be in the form of a solid dried by a drying method while retaining the enzyme activity, and its form is not limited.
本発明で得られる油糧種子由来蛋白質が有する酵素活性
とは、主としてホスホリパーゼに由来し、特に好ましく
はホスホリパーゼＣ、ホスホリパーゼＤに由来するもの
である。The enzyme activity possessed by the oilseed-derived protein obtained in the present invention is mainly derived from phospholipase, and particularly preferably from phospholipase C and phospholipase D.
本発明で得られる特定分子量範囲を持ち、かつ酵素活性
を有する油糧種子由来蛋白質は、その酵素活性を利用し
て、各種リン脂質の改質に利用できる他、風味成分を全
（含まないことから、各種飲料、栄養食品等の食品素材
としても利用できる。The oilseed-derived protein having a specific molecular weight range and enzymatic activity obtained by the present invention can be used to modify various phospholipids by utilizing its enzymatic activity. It can also be used as a food material for various beverages, nutritional foods, etc.
〔実施例］以下に本発明の実施例を述べるが、本発明はこれらの実
施例に限定されるものではない。[Examples] Examples of the present invention will be described below, but the present invention is not limited to these Examples.
実施例１大豆を平均粒径２．０−■になるように粉砕し、これに
温度２５℃においてｐＨ６の０．０５Ｍ酢酸ナトリウム
水溶液を大豆に対して６倍重量加え、２時間浸漬した後
、大豆を分離し、沈降定数が１１５以上の高分子画分を
ほとんど含まない大豆蛋白質抽出液を得た。これを分画
分子量１３０００の限外濾過膜で処理し、沈降定数が２
Ｓ〜７Ｓである蛋白質抽出液を得た。この蛋白質抽出液
はβ−アミラーゼ活性、リポキシゲナーゼ活性、ホスホ
リパーゼＤ活性、ホスホリパーゼＣ活性を有していた。Example 1 Soybeans were ground to an average particle size of 2.0-■, and a 0.05M aqueous solution of sodium acetate with a pH of 6 was added to the soybeans at a temperature of 25°C by 6 times the weight of the soybeans, and the mixture was immersed for 2 hours. Soybeans were separated to obtain a soybean protein extract containing almost no polymer fraction with a sedimentation constant of 115 or more. This was treated with an ultrafiltration membrane with a molecular weight cutoff of 13,000, and the sedimentation constant was 2.
Protein extracts ranging from S to 7S were obtained. This protein extract had β-amylase activity, lipoxygenase activity, phospholipase D activity, and phospholipase C activity.
本発明で得られる特定分子量範囲を持ち、かつ酵素活性
を有する油糧種子由来蛋白質は、油糧種子特有の風味成
分を全く含有しないため、酵素反応に利用した場合、或
いは食品素材として利用した場合、いずれの場合も反応
生成物或いは食品の風味を低下させることなく品質の向
上を図ることができる。The oilseed-derived protein having a specific molecular weight range and enzymatic activity obtained by the present invention does not contain any flavor components unique to oilseeds, so when used in enzyme reactions or as a food material. In either case, the quality of the reaction product or food can be improved without deteriorating its flavor.
出願人代理人 古 谷 馨（外３名）Applicant's agent Kaoru Furutani(3 other people)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2214749AJPH0499448A (en) | 1990-08-14 | 1990-08-14 | Oil seed-derived protein |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2214749AJPH0499448A (en) | 1990-08-14 | 1990-08-14 | Oil seed-derived protein |
| Publication Number | Publication Date |
|---|---|
| JPH0499448Atrue JPH0499448A (en) | 1992-03-31 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2214749APendingJPH0499448A (en) | 1990-08-14 | 1990-08-14 | Oil seed-derived protein |
| Country | Link |
|---|---|
| JP (1) | JPH0499448A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5549864A (en)* | 1994-04-14 | 1996-08-27 | Eastman Kodak Company | Process for decurling a strip of photosensitive material |
| JP2007518409A (en)* | 2004-01-20 | 2007-07-12 | バーコン ニュートラサイエンス （エムビー） コーポレイション | Novel canola protein isolate |
| JP2008526240A (en)* | 2005-01-18 | 2008-07-24 | フラウンホーファ−ゲゼルシャフト ツァー フォルデルング デア アンゲバンデン フォルシュンク エー． ファオ． | Method for producing vegetable protein ingredients for ice cream and ice cream containing vegetable protein ingredients |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5549864A (en)* | 1994-04-14 | 1996-08-27 | Eastman Kodak Company | Process for decurling a strip of photosensitive material |
| US5580588A (en)* | 1994-04-14 | 1996-12-03 | Eastman Kodak Company | Apparatus for decurling a strip of photosensitive material |
| JP2007518409A (en)* | 2004-01-20 | 2007-07-12 | バーコン ニュートラサイエンス （エムビー） コーポレイション | Novel canola protein isolate |
| JP2008526240A (en)* | 2005-01-18 | 2008-07-24 | フラウンホーファ−ゲゼルシャフト ツァー フォルデルング デア アンゲバンデン フォルシュンク エー． ファオ． | Method for producing vegetable protein ingredients for ice cream and ice cream containing vegetable protein ingredients |
| JP4824702B2 (en)* | 2005-01-18 | 2011-11-30 | フラウンホーファ−ゲゼルシャフト ツァー フォルデルング デア アンゲバンデン フォルシュンク エー． ファオ． | Method for producing vegetable protein ingredients for ice cream and ice cream containing vegetable protein ingredients |
| Publication | Publication Date | Title |
|---|---|---|
| US4172828A (en) | Method for processing soy protein and composition of matter | |
| US20120095190A1 (en) | Novel vegetable protein fractionization process and compositions | |
| Ketnawa et al. | Enhanced recovery of alkaline protease from fish viscera by phase partitioning and its application | |
| US4409248A (en) | Heat-gelling and foam-stabilizing enzymatically modified vegetable isolates | |
| Chibber et al. | Effects of dehulling on tannin content, protein distribution, and quality of high and low tannin sorghum | |
| CN107532157B (en) | Method for preparing collagenase and method for preparing collagen tripeptide using the same | |
| WO2001060180A1 (en) | Enzymatic processing of rice bran to produce edible products | |
| CN101928742A (en) | Whey protein active peptide with antioxidant activity and preparation method thereof | |
| JP2017526658A (en) | Preparation of legume protein product ("YP810") | |
| CN110272934A (en) | The extracting method and its application of endothelium corneum gigeriae galli small-molecular peptides | |
| JPH0556753A (en) | Method for preparing plant protein hydrolyzed using hydrochloric acid gas and product obtained by said method | |
| KR102388920B1 (en) | Method of producing the fermented low molecular weight protein with enhanced digestibility and Functional food including the fermented protein produced by the same | |
| JPH0499448A (en) | Oil seed-derived protein | |
| CN103937858B (en) | Method for preparing antioxidant by using schizochytrium limacinum algal meal | |
| JPH0353850A (en) | Making of hydrolyzed vegetable protein and product obtained therefrom | |
| JPH05336920A (en) | Preparation of food for treatment of obesity, hypertension and hyperlipemia | |
| KR0172127B1 (en) | Enzyme modified protein and a process for its preparation | |
| US3803328A (en) | Process for improving the value of cakes of vegetable origin,notably to obtain proteins | |
| RU2483565C2 (en) | Method for production of modified protein isolate of sunflower press cake | |
| US3969338A (en) | Protein obtained from cakes of vegetable origin | |
| JPH0822971B2 (en) | Method for producing natural red pigment having fluorescence | |
| JPH028696B2 (en) | ||
| JP3642910B2 (en) | Processed grain and method for producing the same | |
| JPH11221024A (en) | Polypeptides, polypeptide mixtures and emulsifiers | |
| RU2803851C1 (en) | Method of obtaining protein isolate from chickpeakes of desi or kabuli type |