JP-7856568-B2 - Method for producing processed proteins

Inventors

• 酒井 杏匠

Assignees

• 天野エンザイム株式会社

Dates

Publication Date

20260511

Application Date

20210909

Priority Date

20200910

Claims (8)

1. A method for producing a processed protein, comprising a crosslinking step of simultaneously treating the protein with laccase and transglutaminase , wherein the protein is soy protein .
2. The method for producing a processed protein according to claim 1 , wherein the processed protein is tofu.
3. The method for producing a processed protein according to claim 1 , wherein the processed protein is fermented soy milk.
4. A method for producing a processed protein according to any one of claims 1 to 3 , wherein 0.02 U or more of the laccase is used per gram of the protein.
5. A method for producing a processed protein according to any one of claims 1 to 4 , wherein 30 U or more of the laccase is used per 1 g of the protein.
6. A method for producing a processed protein according to any one of claims 1 to 5 , wherein 0.02 U or more of the transglutaminase is used per gram of the protein.
7. A method for producing a processed protein according to any one of claims 1 to 6 , wherein 0.0004 U or more of the transglutaminase is used per 1 U of the laccase.
8. A method for producing a processed protein according to any one of claims 1 to 7 , wherein the laccase is derived from Trametes hirsuta.

Description

This invention relates to a method for producing processed proteins. More specifically, this invention relates to a processing technique for enhancing the crosslinking effect of proteins. Proteins are cross-linked for specific purposes. For example, protein as a food ingredient is cross-linked for the purpose of improving existing processed foods, or for the purpose of creating processed foods with new palatability characteristics. Transglutaminase is known as a means of crosslinking proteins. Transglutaminase crosslinks the carbamoyl group of the side chain of a glutamine residue in a protein with the amino group of the side chain of a lysine residue via an isopeptide bond (Non-Patent Document 1). For example, Patent Documents 1 and 2 describe how transglutaminase can be used in the production of tofu to enhance its strength. Furthermore, Patent Document 3 describes crosslinking proteins using laccase, and further describes how laccase crosslinks proteins by causing the ε-amino group of lysine to form a Schiff base with other amino groups. Japanese Patent Publication No. 2007-312723Japanese Patent Publication No. 2015-180197Japanese Patent Application Publication No. 11-276162 Biochemistry, Vol. 81, No. 8, pp. 708-711, 2009. This shows the relationship between the presence or absence of laccase treatment and the concentration of laccase in tofu production, and the strength of the tofu, as obtained from preliminary test examples.The relationship between the presence or absence of laccase treatment and the presence or absence and concentration of transglutaminase treatment in tofu production, as obtained in Test Example 1, and the strength of the tofu is shown. The present invention relates to a method for producing a processed protein, characterized by including a crosslinking step in which the protein is treated with laccase and transglutaminase. The method for producing the processed protein will be described in detail below. The source of protein used in this invention is not particularly limited, and any protein-containing material can be used without particular restriction. Examples of protein-containing materials include materials used in various industrial fields, such as food materials, medical materials, and industrial materials. Specific examples of proteins include plant proteins and animal proteins. Examples of plant proteins include soybean proteins such as soy protein and broad bean protein; and grain proteins such as wheat protein, rye protein, oat protein, and corn protein. Examples of animal proteins include fish protein, livestock meat protein, egg protein, milk protein, and tendon proteins (gelatin, collagen, etc.). These proteins may be used individually or in combination. Among these proteins, plant proteins are preferred, more preferably soybean proteins, and particularly preferably soybean proteins, from the viewpoint of further enhancing the protein cross-linking effect. The specific forms of these proteins include protein-containing materials prepared in an appropriate form (protein-containing materials). Specifically, the protein-containing materials should be in a form that allows for efficient contact between the protein and the enzyme. Preferably, in the case of animal proteins, examples include surimi and minced animal ingredients (fish, meat, etc.); egg liquids such as whole egg liquid, egg white liquid, and egg yolk liquid; and animal milks such as cow's milk and goat's milk. In the case of plant proteins, examples include plant milk, typically juice (milk) extracted from absorbed substances of ingredients (beans such as soybeans and broad beans; grains such as wheat, rye, oats, and corn), as well as bean flour and grain flour. Furthermore, for tendon proteins (gelatin, collagen, etc.), purified protein can be used as the protein-containing material. These protein-containing materials may be used individually or in combination of multiple types. Among these protein-containing materials, plant-based milk is preferred, and soy milk is more preferred, from the viewpoint of further enhancing the cross-linking effect of the proteins. The amount of protein in plant milk is not particularly limited, but for example, it can be 3 g/100 mL or more, preferably 3.8 g/100 mL or more, more preferably 4.2 g/100 mL or more, even more preferably 4.8 g/100 mL or more, and especially preferably 5 g/100 mL or more. The upper limit of the protein content range in plant milk is not particularly limited, but for example, it can be 8 g/100 mL or less. The raw material solids content of plant milk (for example, soy solids in the case of soy milk) is not particularly limited, but for example, it can be 6% by weight or more, preferably 8% by weight or more, more preferably 9% by weight or more, even more preferably 9.5% by weight or more, and especially preferably 10% by weight or more. The upper limit of the raw material solids content range of plant milk is not particularly limited, but for example,