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EP-4736664-A1 - COMPOSITION FOR SUBSTITUTING EGG WHITE

EP4736664A1EP 4736664 A1EP4736664 A1EP 4736664A1EP-4736664-A1

Abstract

Provided is a technology for substituting egg white in a food product. Serpins derived from plants or fungi are utilized to substitute egg white in a food product.

Inventors

  • YAMAZAKI, SHUNSUKE
  • TAGAMI, UNO
  • TAKAHASHI, KAZUTOSHI
  • HIRAO, YOSHINORI
  • KITAZAWA, DAISUKE

Assignees

  • AJINOMOTO CO., INC.

Dates

Publication Date
20260506
Application Date
20240627

Claims (20)

  1. A composition comprising a serpin derived from a plant or fungus, for substituting egg white, for binding a food material, for emulsifying fats and oils in a food material, or for producing a food product.
  2. The composition according to claim 1, wherein the serpin is a serpin derived from a plant of the family Brassicaceae, Malvaceae, Euphorbiaceae, Asteraceae, Theaceae, or Apiaceae.
  3. The composition according to claim 1 or 2, wherein the serpin is a serpin derived from a plant of the genus Arabidopsis, Brassica, Theobroma, Ricinus, Helianthus, Camellia, or Daucus.
  4. The composition according to claim 1 or 2, wherein the serpin is a serpin derived from Arabidopsis thaliana, Brassica napus, Theobroma cacao, Ricinus communis, Helianthus annuus, Camellia sinensis var. sinensis, or Daucus carota subsp. sativus.
  5. The composition according to claim 1 or 2, wherein the serpin is the following protein (a), (b), or (c): (a) a protein comprising the amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18; (b) a protein comprising an amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18, but which includes substitution, deletion, insertion, and/or addition of 1 to 10 amino acid residues, wherein said protein has an egg white substitution function, a binding function, or an emulsifying function; or (c) a protein comprising an amino acid sequence having an identity of 90% or higher to the amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18, wherein said protein has an egg white substitution function, a binding function, or an emulsifying function.
  6. The composition according to claim 1 or 2, wherein the serpin has a molecular weight of 40,000 to 50,000.
  7. The composition according to claim 1 or 2, wherein the serpin has one or more properties selected from the following properties (1) to (4): (1) the ratio of Ser residues in the amino acid sequence is 7.5% or higher; (2) the isoelectric point (pI) is 4 to 7; (3) the interior hydrophobicity is 1.5 or higher; and (4) the predicted scaled solubility is 0.45 or higher.
  8. A method for producing a food product, the method comprising: adding a serpin derived from a plant or fungus to a raw material of a food product.
  9. The method according to claim 8, wherein the food product to be produced is a food product in which egg white has been substituted, a food material has been bound, and/or fats and oils in a food material have been emulsified.
  10. A method for substituting egg white in a food product, the method comprising: adding a serpin derived from a plant or fungus to a raw material of a food product.
  11. A method for binding a food material, the method comprising: adding a serpin derived from a plant or fungus to a raw material of a food product.
  12. A method for emulsifying fats and oils in a food material, the method comprising: adding a serpin derived from a plant or fungus to a raw material of a food product.
  13. The method according to any one of claims 8 to 12, wherein the serpin is a serpin derived from a plant of the family Brassicaceae, Malvaceae, Euphorbiaceae, Asteraceae, Theaceae, or Apiaceae.
  14. The method according to any one of claims 8 to 12, wherein the serpin is a serpin derived from a plant of the genus Arabidopsis, Brassica, Theobroma, Ricinus, Helianthus, Camellia, or Daucus.
  15. The method according to any one of claims 8 to 12, wherein the serpin is a serpin derived from Arabidopsis thaliana, Brassica napus, Theobroma cacao, Ricinus communis, Helianthus annuus, Camellia sinensis var. sinensis, or Daucus carota subsp. sativus.
  16. The method according to any one of claims 8 to 12, wherein the serpin is the following protein (a), (b), or (c): (a) a protein comprising the amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18; (b) a protein comprising an amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18, but which includes substitution, deletion, insertion, and/or addition of 1 to 10 amino acid residues, wherein said protein has an egg white substitution function, a binding function, or an emulsifying function; or (c) a protein comprising an amino acid sequence having an identity of 90% or higher to the amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18, wherein said protein has an egg white substitution function, a binding function, or an emulsifying function.
  17. The method according to any one of claims 8 to 12, wherein the serpin has a molecular weight of 40,000 to 50,000.
  18. The method according to any one of claims 8 to 12, wherein the serpin has one or more properties selected from the following properties (1) to (4): (1) the ratio of Ser residues in the amino acid sequence is 7.5% or higher; (2) the isoelectric point (pI) is 4 to 7; (3) the interior hydrophobicity is 1.5 or higher; and (4) the predicted scaled solubility is 0.45 or higher.
  19. The method according to any one of claims 8 to 12, wherein the serpin is added so that the concentration thereof at the time of eating is 0.05 to 30% (w/w).
  20. A food product comprising a serpin derived from a plant or fungus.

Description

TECHNICAL FIELD An aspect of the present invention relates to a technology for substituting egg white in a food product. Another aspect of the present invention relates to a technology for binding a food material. Another aspect of the present invention relates to a technology for emulsifying fats and oils in a food material. BACKGROUND ART Egg white has an ability to coagulate upon heating (thermal gelation ability) and is used as, for example, a binding agent for a food material. Methylcellulose and polysaccharide thickeners are known as substitutes for egg white. However, no protein is known to have heat gelation ability equivalent to that of egg white. Serpins are a class of proteins found as serine protease inhibitors (Non-patent document 1). Serpins are widely found, for example, throughout the plant kingdom. Approximately 50,000 structural homologues of serpins are registered in protein databases. PRIOR ART DOCUMENTS Non-patent documents [Non-patent document 1] Nardy Lampl et al., Arabidopsis AtSerpin1, Crystal Structure and in Vivo Interaction with Its Target Protease RESPONSIVE TO DESICCATION-21 (RD21), J Biol Chem. 2010 Apr 30; 285(18): 13550-13560.[Non-patent document 2] Niwa Tatsuya et al., Bimodal protein solubility distribution revealed by an aggregation analysis of the entire ensemble of Escherichia coli proteins, Proc Natl Acad Sci USA 106:4201-4206. SUMMARY OF THE INVENTION PROBLEMS TO BE ACHIEVED BY THE INVENTION An aspect of the present invention is to provide a technology for substituting egg white in a food product. Another aspect of the present invention is to provide a technology for binding a food material. Another aspect of the present invention is to provide a technology for emulsifying fats and oils in a food material. The inventors of the present invention conducted diligent studies in order to achieve the aforementioned objects. As a result, they found that by utilizing a serpin derived from a plant or fungus, egg white in a food product can be substituted, a food material can be bound, and/or fats and oils in a food material can be emulsified. Accordingly, the present invention can be illustrated as follows. [1] A composition comprising a serpin derived from a plant or fungus, for substituting egg white, for binding a food material, for emulsifying fats and oils in a food material, or for producing a food product.[2] The composition mentioned above (specifically the composition according to [1]), wherein the serpin is a serpin derived from a plant of the family Brassicaceae, Malvaceae, Euphorbiaceae, Asteraceae, Theaceae, or Apiaceae.[3] The composition mentioned above (specifically the composition according to [1] or [2]), wherein the serpin is a serpin derived from a plant of the genus Arabidopsis, Brassica, Theobroma, Ricinus, Helianthus, Camellia, or Daucus.[4] The composition mentioned above (specifically the composition according to any of [1] to [3]), wherein the serpin is a serpin derived from Arabidopsis thaliana, Brassica napus, Theobroma cacao, Ricinus communis, Helianthus annuus, Camellia sinensis var. sinensis, or Daucus carota subsp. sativus.[5] The composition mentioned above (specifically the composition according to any of [1] to [4]), wherein the serpin is the following protein (a), (b), or (c): (a) a protein comprising the amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18;(b) a protein comprising an amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18, but which includes substitution, deletion, insertion, and/or addition of 1 to 10 amino acid residues, wherein said protein has an egg white substitution function, a binding function, or an emulsifying function; or(c) a protein comprising an amino acid sequence having an identity of 90% or higher to the amino acid sequence of SEQ ID NO: 2, 4, 6, 8, 14, 16, or 18, wherein said protein has an egg white substitution function, a binding function, or an emulsifying function.[6] The composition mentioned above (specifically the composition according to any of [1] to [5]), wherein the serpin has a molecular weight of 40,000 to 50,000.[7] The composition mentioned above (specifically the composition according to any of [1] to [6]), wherein the serpin has one or more properties selected from the following properties (1) to (4): (1) the ratio of Ser residues in the amino acid sequence is 7.5% or higher;(2) the isoelectric point (pI) is 4 to 7;(3) the interior hydrophobicity is 1.5 or higher; and(4) the predicted scaled solubility is 0.45 or higher.[8] A method for producing a food product, the method comprising: adding a serpin derived from a plant or fungus to a raw material of a food product.[9] The method mentioned above (specifically the method according to [8]), wherein the food product to be produced is a food product in which egg white has been substituted, a food material has been bound, and/or fats and oils in a food material have been emulsified.[10] A method for substituting egg white in a food