JPH08140585A - Method for producing low molecular weight potato protein - Google Patents

Abstract

(57) [Summary] [Purpose] To make potato protein low molecular weight, potato protein low molecular weight so that potato protein is easily dissolved in water, and suitable for addition as a protein reinforcing material to beverages and foods. And the effective use of potato protein. [Structure] After the washed potatoes are ground, solids are separated and removed from the potato juice, and the potato juice is heated to form a heat-coagulated protein, which is then dispersed by adding an alkaline aqueous solution to the heat-coagulated protein. The pH is adjusted, and a proteolytic enzyme is added to this heat-coagulated protein dispersion to decompose the protein to produce a low molecular weight potato protein.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a low molecular weight potato protein by subjecting a high molecular weight potato protein to a predetermined treatment and then degrading the high molecular weight protein with an enzyme.

[0002]

2. Description of the Related Art The main solid matter of potato is starch, which contains fibers, sugars and proteins in addition to starch. Most of these proteins have not been used effectively until now because potatoes contain only a small amount of about 2% in potato and it is difficult to separate and collect the proteins. Most of the protein was discarded along with potato juice, which was produced in a very large amount as a by-product at the starch factory processing potatoes. Then, when producing starch at one part of the potato starch factory, the potato juice liquid obtained by separating and removing the solids such as starch and fiber from potato is heat-coagulated to heat the high-molecular protein, Collected.

[0003]

As described above, there has been a problem that most of the potato protein has not been effectively used in the past, and the above-mentioned conventional method for recovering potato protein has the problem of recovering the thermocoagulated protein. Since it is a polymer and has not been modified, it has poor solubility in water and poor solubility in water, making it unsuitable for addition as a protein reinforcing material to beverages and foods.

The present invention solves the above-mentioned problems of the conventional methods for recovering potato protein, lowers the molecular weight of high molecular potato protein, and lowers the molecular weight of potato protein so that the potato protein is easily dissolved in water. The purpose is to make it suitable for addition as a protein reinforcing material to beverages and foods, and to effectively utilize potato protein.

[0005]

[Means for Solving the Problems] The method for producing a low molecular weight potato protein of the present invention is to grind the washed potatoes, remove solids from the potato juice, and remove the potato juice from about 60 ° C to about 60 ° C. The mixture is heated to 120 ° C. to form a heat-coagulated protein, and an alkaline aqueous solution such as an aqueous sodium hydroxide solution or a calcium hydroxide solution is added to the heat-coagulated protein to disperse the protein, and then the pH is adjusted to about 5.0 to about 9.0.
A method for producing a low molecular weight potato protein by degrading a high molecular weight protein by adding a proteolytic enzyme to the heat coagulated protein dispersion liquid. The potato juice used in the method for producing the low molecular weight potato protein of the present invention may be the potato juice in the production process at the potato starch factory, or the harvested potato may be washed with water to remove the soil and then ground. A potato juice prepared by separating and removing solid matters such as starch and fibrous material by filtration or centrifugation may be used. The potato juice is heated at about 60 ° C. to about 120 ° C. for about 60 minutes to several tens of seconds. The higher the heating temperature, the shorter the heating time is about 60 minutes at about 60 ° C. and about 120 ° C. for several tens of seconds. Is. Protein that has been heat-coagulated by heating is separated and collected by filtration, centrifugation, etc., and this heat-coagulated protein (100 g) is used for food such as 2% volume (200 cc) to 3 times volume of 2% sodium hydroxide aqueous solution. Add a possible alkaline aqueous solution and stir at room temperature for 1 hour to disperse almost uniformly. It is economical to use a small amount of this alkaline aqueous solution, but since the thermocoagulant protein has a considerably high viscosity, it is preferable to use a volume of 2 to 3 times the volume, and a low concentration of the alkaline aqueous solution is economical. If the concentration is too low, the dispersibility of the heat-coagulated protein deteriorates, so about 2% is preferable. Further, if the temperature at the time of stirring is increased or the stirring time is lengthened, problems may occur due to discoloration of the heat-coagulated protein. Therefore, the temperature is about 30 ° C. or less and the stirring time is preferably within 1 hour. The thus prepared dispersion liquid of the heat-coagulated protein was treated with an acid to obtain an appropriate pH of proteolytic enzyme at 5
To pH 9 and one or more proteolytic enzymes are added to the dispersion liquid of the heat coagulation protein to decompose the heat coagulation protein by the enzyme to lower the molecular weight. When degrading this thermocoagulation protein with an enzyme to lower the molecular weight, the enzyme is a proteolytic enzyme collected from plants, animals, and microorganisms, and its amount is about 1.0% or less relative to the protein. The temperature for molecularization is the optimum temperature for each enzyme, and the time for lowering the molecular weight is preferably about 2 hours to about 12 hours, but if the amount of enzyme added is small, it is necessary to increase the time for lowering the molecular weight. The amount and the time are about 1.0% for 2 hours and about 0.5% for 4 hours, and if the time for lowering the molecular weight becomes long, there is a risk that the protein will deteriorate in color due to browning and the protein will rot. If no inhibitor is used to prevent these, it is desirable to be within about 4 hours. Thus, the thermocoagulated protein is decomposed by a proteolytic enzyme to reduce its molecular weight, and insoluble solid matter is separated and removed by filtration, centrifugation or the like to produce a low molecular weight potato protein solution. This low molecular weight potato protein solution is purified by ultrafiltration membrane, reverse osmosis membrane, ion exchange resin, activated carbon and the like to be purified to produce a purified low molecular weight potato protein solution. Further, the purified low molecular weight potato protein solution is dried by spray drying, freeze-drying or the like to produce a powdery low molecular weight potato protein. Another method for producing low molecular weight potato protein is as follows. When adding a proteolytic enzyme to a dispersion liquid of a thermocoagulated protein which has not been reduced to a low molecular weight and which has been treated as described above, first, one proteolytic enzyme is added to decompose the protein. Then, the separated precipitate is dispersed in water, and then another proteolytic enzyme is added to the dispersion liquid to decompose the protein again to lower the molecular weight. Yet another method for producing low molecular weight potato protein is to dry the heat-coagulated protein treated as described above into a powder. When the powdery heat-coagulated protein is stored for a predetermined period of time, water is added to the heat-coagulated protein so that the concentration of the heat-coagulated protein is about 20% to about 30%, and the mixture is stirred. Is added and stirred at room temperature for 1 hour to disperse almost uniformly. The subsequent production method is the same as the production method described above to produce a low molecular weight potato protein.

[0006]

[Function] The high molecular weight potato protein is heat-coagulated by the method for producing a low molecular weight potato protein of the present invention, and the high molecular weight potato protein is subjected to pretreatment of adding an alkaline aqueous solution to the heat-coagulated high molecular weight potato protein and decomposition with a proteolytic enzyme. Is low molecular weight, and the low molecular weight potato protein is easier to dissolve in water because it has a lower molecular weight than conventional high molecular weight potato proteins, and it is easy to dissolve in water because it has a low molecular weight. Therefore, it has properties suitable for being added as a protein reinforcing material to beverages and foods. Furthermore, potato protein is effectively used as a protein-reinforcing material in beverages and foods, and it is also effectively used by reducing the molecular weight of high molecular weight potato protein which has been mostly discarded in the past.

[0007]

EXAMPLES Next, examples of the method for producing a low molecular weight potato protein of the present invention will be described. (Example 1) Potatoes washed with water are ground with a juicer, and then solid matters such as starch and fibers are separated and removed by a centrifuge to obtain potato juice. Approximately 70 bottles of this potato juice juice
The potato juice is soaked in a hot water bath at a temperature of about 70 ° C. and heated for about 30 minutes to heat-coagulate the potato protein, and the heat-coagulated protein is separated and recovered using a filter. To 250 g of this heat-coagulated protein, 500 ml of 2% sodium hydroxide was added and stirred at room temperature (normal temperature) for 1 hour to disperse almost uniformly, and the concentration of this dispersion liquid (by Kjeldahl method) was increased to about 6% and 15%. PH with hydrochloric acid Proteolytic enzyme optimum pH
Set it to 8.0. Proteolytic enzyme (Wako Pure Chemical Industries, Ltd.) extracted from porcine pancreas in 1050 ml of a dispersion liquid of about 6%
1.0%, 0.5% and 0.2% respectively, and the potato protein is decomposed for about 120 minutes at the optimum temperature of the proteolytic enzyme, about 45 ° C., to prepare a low molecular weight potato protein solution.

Those produced by the method for producing low molecular weight potato protein of Example 1 were measured, and in the method for producing low molecular weight potato protein of Example 1, only the enzyme was added in place of the other proteolytic enzymes. The following are the results of measurement of each of the manufactured products. Measurement method: Low molecular weight potato protein solution was separated by a centrifuge, and the protein in the supernatant was measured by the Kjeldahl method to calculate the rate of protein low molecular weight (protein low molecular weight rate). Proteolytic enzyme used A: Proteolytic enzyme extracted from pig pancreas (manufactured by Wako Pure Chemical Industries, Ltd.) B: Proteolytic enzyme produced by Bacillus subtilis (manufactured by Amano Pharmaceutical Co., Ltd.) C: Proteolytic enzyme produced by Aspergillus melleus (Manufactured by Amano Pharmaceutical Co., Ltd.) D: Proteolytic enzyme extracted from papaya (manufactured by Amano Pharmaceutical Co., Ltd.) E: Proteolytic enzyme produced by Bacillus genus (manufactured by Amano Pharmaceutical Co., Ltd.) F: Proteolytic enzyme produced by Aspergillus oryzae Enzyme (Amano Pharmaceutical Co., Ltd.)

[Table 1]

From Table 1 of these measurement results, potato protein was produced by the production method of the present invention to give about 5 times the amount of potato protein.
It is understood that 5% to about 15% is decomposed by the enzyme to obtain a low molecular weight potato protein. Further, it can be seen that the enzyme A obtained from animals and the enzymes B and C obtained from microorganisms, which have the same amount of added enzyme and a high low molecular weight, are better.

The liquid prepared by the method for producing low molecular weight potato protein of Example 1 is further separated by a centrifuge, and the supernatant is passed through an ultrafiltration membrane and then passed through an anion exchange resin, and the reverse process is performed. A solution containing a low molecular weight potato protein is purified through an osmotic membrane to prepare a purified low molecular weight potato protein solution. Then, the purified low molecular weight potato protein-containing liquid is concentrated and dried by spray drying or the like to produce powdery low molecular weight potato protein.

Example 2 The potato juice obtained in the same manner as in Example 1 was heated at about 120 ° C. for about 30 seconds to heat-coagulate the potato protein, and the heat-coagulated protein was separated and recovered using a filter. . To 60 g of this heat-coagulated protein, 120 ml of 2% sodium hydroxide was added, and the mixture was stirred at room temperature (normal temperature) for 1 hour to disperse almost uniformly, and the concentration of this dispersion (by Kjeldahl method) was increased to about 8% and 15%. PH 7.0 with hydrochloric acid
To 1.0% of proteolytic enzyme (manufactured by Wako Pure Chemical Industries, Ltd., referred to as Enzyme A) extracted from pig pancreas in 50 ml of a dispersion liquid of about 8% concentration and proteolytic enzyme produced by Bacillus subtilis (manufactured by Amano Pharmaceutical Co., Ltd., Enzyme B) 1.0
%, And potato protein is decomposed at about 45 ° C. for about 120 minutes to produce a low molecular weight potato protein.

[0012] The proteolytic enzyme (enzyme A) extracted from porcine pancreas was measured for the one produced by the production method in which two kinds of proteolytic enzymes of Example 2 were added at the same time.
The following results were obtained by adding 0% and 1.0% of a proteolytic enzyme produced by Aspergillus melleus (manufactured by Amano Pharmaceutical Co., Ltd., referred to as Enzyme C) to reduce the molecular weight under almost the same conditions. is there. As a comparative example, enzyme A
Describe the one made in. Measurement method: The same as the measurement method described in Example 1 above.

[Table 2]

It can be seen from Table 2 of the measurement results that when the potato protein is produced by the production method of the present invention, about 72% to about 55% of the potato protein is enzymatically decomposed to obtain a low molecular weight potato protein.

The liquid prepared by the method for producing low molecular weight potato protein of Example 2 was separated by a centrifuge, and the supernatant was passed through an ultrafiltration membrane and then an anion exchange resin for further reverse osmosis. A solution containing low molecular weight potato protein is purified through a membrane to prepare a purified low molecular weight potato protein solution. Then, the purified low molecular weight potato protein-containing liquid is concentrated and dried by spray drying or the like to produce powdery low molecular weight potato protein. The powder of this low molecular weight potato protein is as follows. Color White or milky white Protein 70% or more Sugar 10% or less Ash 10% or less Molecular weight 10000 or less to 500 or more (by HPLC)

Example 3 The potato juice obtained in the same manner as in Example 1 was heated at about 120 ° C. for about 30 seconds to heat-coagulate the potato protein, and the heat-coagulated protein was separated and recovered using a filter. . To 60 g of this heat-coagulated protein, 120 ml of 2% sodium hydroxide was added, and the mixture was stirred at room temperature (normal temperature) for 1 hour to disperse almost uniformly, and the concentration of this dispersion (by Kjeldahl method) was increased to about 8% and 15%. PH 7.0 with hydrochloric acid
To A proteolytic enzyme (enzyme A manufactured by Wako Pure Chemical Industries, Ltd.) first extracted from pig pancreas was added to 50 ml of a dispersion having a concentration of about 8%.
Is added at about 45% for about 120 minutes at a temperature of about 45 ° C to decompose the potato protein, and the supernatant separated by a centrifuge is collected and the precipitate is dispersed again in water. A low molecular weight potato protein solution that decomposes potato protein for about 120 minutes at about 45 ° C by adding about 1.0% of the protein amount with a proteolytic enzyme produced by Bacillus subtilis (manufactured by Amano Pharmaceutical Co., Ltd., referred to as Enzyme B). make.

The results of protein measurement for the low molecular weight potato protein produced by the method of Example 3 are as follows.
The results of the same measurement of a low-molecular-weight treatment in place of the proteolytic enzyme produced by pergillus melleus (manufactured by Amano Pharmaceutical Co., Ltd., referred to as Enzyme C) are as follows. Measurement method: A liquid having a low molecular weight treated with enzyme A is separated by a centrifuge, a supernatant liquid thereof and a liquid having a low molecular weight treated with enzyme B are separated by a centrifuge, and the supernatant liquid is subjected to Kjeldahl method. And the rate of low molecular weight (protein low molecular weight rate) was calculated.

[Table 3]

From Table 3 of the measurement results, the potato protein was produced by the production method in which two kinds of enzymes of the present invention are separately depolymerized twice, whereby about 70% of the potato protein is decomposed by two kinds of enzymes. It was found that the low molecular weight potato protein was obtained at a high rate of about 70%.

The respective liquids produced by the method for producing low molecular weight potato protein of this Example 3 were separated by a centrifuge, and the respective supernatants were passed through an ultrafiltration membrane and then passed through a cation exchange resin. Then, a solution containing low molecular weight potato protein is further purified through a reverse osmosis membrane to prepare a purified low molecular weight potato protein solution. Then, the purified low molecular weight potato protein-containing liquid is concentrated and dried by spray drying or the like to produce powdery low molecular weight potato protein.

Example 4 The potato juice obtained in the same manner as in Example 1 was heated at about 120 ° C. for about 30 seconds to heat-coagulate the potato protein, and the heat-coagulated protein was separated and recovered using a filter. . This heat-coagulated protein was dried with a drum dryer to give powder, and after the heat-coagulated protein powder was stored for about 6 months, 40 ml of water was added to 20 g of the heat-coagulated protein powder and stirred, and then 120 ml of 2% sodium hydroxide was added. Stir at room temperature (normal temperature) for 1 hour to disperse almost uniformly. The concentration of this dispersion was adjusted to about 5%, the pH was adjusted to 7.5 with 15% hydrochloric acid, and 50 ml of the dispersion having about 5% concentration was used to extract a proteolytic enzyme from porcine pancreas (manufactured by Wako Pure Chemical Industries, Ltd., Enzyme). A) is added at about 1.0%, about 0.5% and about 0.2% respectively to prepare a low molecular weight potato protein solution that decomposes potato protein at about 45 ° C. for about 120 minutes.

The results of protein measurement for the low molecular weight potato protein produced by the method of Example 4 are as follows.
Proteolytic enzyme produced by cillus subtilis (manufactured by Amano Pharmaceutical Co., Ltd., enzyme B) and proteolytic enzyme produced by Aspergillus melleus (manufactured by Amano Pharmaceutical Co., Ltd., enzyme C)
The result of the similar measurement of the one produced instead of is as follows.

[Table 4]

From Table 4 of these measurement results, the thermocoagulated protein was made into a powder and stored in a small volume so as not to be altered, and when used, the powder of the thermocoagulated protein was dissolved in water to prepare about 56 parts of potato protein. It is understood that from 31% to about 31% is decomposed by an enzyme to obtain a low molecular weight potato protein.

The liquid prepared by the method for producing low molecular weight potato protein of Example 4 was separated by a centrifuge, and the supernatant was passed through an ultrafiltration membrane and then an anion exchange resin for further reverse osmosis. A solution containing low molecular weight potato protein is purified through a membrane to prepare a purified low molecular weight potato protein solution. Then, the purified low molecular weight potato protein-containing liquid is concentrated and dried by spray drying or the like to produce powdery low molecular weight potato protein.

(Example 5) The potato juice obtained in the same manner as in Example 1 was heated at about 120 ° C for about 30 seconds to thermally coagulate the potato protein, and the thermally coagulated protein was separated and recovered using a filter. . The heat-coagulated protein is dried with a drum dryer to give a powder, and after the heat-coagulated protein powder is stored for 6 months, 20 ml of the heat-coagulated protein powder is added with 40 ml of water and stirred, and then 120 ml of 2% sodium hydroxide is added to room temperature. Stir at room temperature for 1 hour to disperse almost uniformly. Adjust the concentration of this dispersion to about 5% and adjust the pH with 15% hydrochloric acid.
7.5 ml, and in 50 ml of this dispersion of about 5% concentration, a proteolytic enzyme extracted from pig pancreas (manufactured by Wako Pure Chemical Industries, Ltd., referred to as Enzyme A) and a proteolytic enzyme produced by Bacillus subtilis (manufactured by Amano Pharmaceutical Co., Ltd. , Enzyme B) is added at about 0.5% to the protein amount and about 12 at about 45 ° C.
A low molecular weight potato protein solution that decomposes potato protein for 0 minutes is prepared.

The results of protein measurement of the low molecular weight potato protein produced by the method of Example 5 are as follows.
The results of the same measurement of the one obtained by lowering the molecular weight of enzymes A and C instead of the proteolytic enzyme produced by Aspergillus melleus (manufactured by Amano Pharmaceutical Co., Ltd., referred to as enzyme C) are as follows.

[Table 5]

According to Table 5 of the measurement results, the thermocoagulated protein was stored in the form of powder, and at the time of use, the powder of the thermocoagulated protein was dissolved in water and simultaneously reduced in molecular weight with two kinds of enzymes to produce potato protein. It is understood that about 73% to about 51% is decomposed by two kinds of enzymes to obtain a low molecular weight potato protein having a high molecular weight reduction rate.

The liquid prepared by the method for producing low molecular weight potato protein of Example 5 was separated by a centrifuge, and the supernatant was passed through an ultrafiltration membrane and then passed through an anion exchange resin and further reversed. A solution containing a low molecular weight potato protein is purified through an osmotic membrane to prepare a purified low molecular weight potato protein solution. Then, the purified low molecular weight potato protein-containing liquid is concentrated and dried by spray drying or the like to produce powdery low molecular weight potato protein.

(Example 6) The potato juice obtained in the same manner as in Example 1 was heated at about 120 ° C for about 30 seconds to thermally coagulate the potato protein, and the thermocoagulated protein was separated and recovered using a filter. . The heat-coagulated protein is dried with a drum dryer to give a powder, and after the heat-coagulated protein powder is stored for 6 months, 20 ml of the heat-coagulated protein powder is added with 40 ml of water and stirred, and then 120 ml of 2% sodium hydroxide is added to room temperature. Stir at room temperature for 1 hour to disperse almost uniformly. Adjust the concentration of this dispersion to about 6% and adjust the pH with 15% hydrochloric acid.
7.5 ml, and in 100 ml of this dispersion having a concentration of about 6%, a proteolytic enzyme extracted from pig pancreas (manufactured by Wako Pure Chemical Industries, Ltd.,
About 0.5% of the amount of protein is added to the enzyme A) to lower the molecular weight of degrading potato protein at about 45 ° C. for about 120 minutes. Next, the supernatant separated by the centrifuge was collected, and the precipitate separated by the centrifuge was dispersed again in water to obtain a pH of 7.
5. To this dispersion liquid, a proteolytic enzyme produced by Bacillus subtilis (manufactured by Amano Pharmaceutical Co., Ltd., referred to as Enzyme B) was added in an amount of about 0.5% with respect to the amount of protein, and about 12 at 55 ° C.
A low molecular weight potato protein solution that decomposes potato protein for 0 minutes is prepared.

The results of measuring the proteins of both the first supernatant protein and the next supernatant protein produced by the method for producing low molecular weight potato protein of Example 6 are as follows:
Also, in the production method of Example 6, the enzyme B was replaced with Aspergillus
Enzymes A and C (added amount 0.5) instead of the proteolytic enzyme produced by melleus (Amano Pharmaceutical Co., Ltd., referred to as enzyme C)
The results of the same measurement of the low molecular weight compounds are as follows.

[Table 6]

From Table 6 of these measurement results, the thermocoagulation protein was stored in the form of powder, and at the time of use, the powder of the thermocoagulation protein was dissolved in water to lower the molecular weight with the enzyme, and again to lower the molecular weight with the enzyme. It is understood that the low molecular weight potato protein can be obtained by being decomposed twice by various kinds of enzymes and having a high low molecular weight conversion rate and a high low molecular weight conversion rate of about 72% of the potato protein.

The liquid prepared by the method for producing low molecular weight potato protein of Example 6 was separated by a centrifuge, and the supernatant and the first supernatant were passed through an ultrafiltration membrane and then anion exchanged. A low molecular weight potato protein solution purified by passing through a resin and further through a reverse osmosis membrane is prepared. The purified liquid is concentrated and dried by spray drying or the like to produce powdered low molecular weight potato protein.

[0031]

Industrial Applicability The high molecular weight potato protein can be converted into a low molecular weight potato protein by lowering the molecular weight of the potato protein by the method for producing a low molecular weight potato protein of the present invention. In addition, by lowering the molecular weight of the potato protein, it is possible to change the low molecular weight potato protein into a property that is easier to dissolve in water than the conventional high molecular weight potato protein, and also to lower the molecular weight of the conventional potato protein, compared to the conventional high molecular weight potato protein. The low molecular weight potato protein can be easily added to beverages and foods as a protein reinforcing material because it is easily dissolved in water. Furthermore, potato protein can be effectively used as a protein-reinforcing material in beverages and foods, and high molecular weight potato protein, which has been almost discarded in the past, can be effectively used by lowering its molecular weight. A low molecular weight potato protein solution produced by lowering and purifying the potato protein by the method for producing a low molecular weight potato protein according to any one of claims 2, 7, 11, and 16 may have a white or milky white color and good color tone. It can be deodorized and the odor can be improved. Further, the produced low molecular weight potato protein solution can be added as it is as a protein reinforcing material to beverages and foods. Claims 3, 8,
The low molecular weight potato protein produced by reducing the molecular weight of the potato protein by the method of producing low molecular weight potato protein of 12, 17 and purifying it and then drying it into powder is white or milky white and is a water-soluble powder. Therefore, there is an effect that the storability can be improved, and the deterioration is less likely to occur even if the storage period is long. Further, since the volume is the minimum, the transportation cost can be reduced and the storage cost can be reduced.

Claims (17)

[Claims] 1. A potato washed with water is ground, and then solid matter is separated and removed from the potato juice, and the potato juice is about 60
The heat-coagulated protein is recovered by heating from 0 ° C to about 120 ° C, and an alkaline aqueous solution is added to the heat-coagulated protein to disperse it, and then the pH is adjusted to about 5.0 to about 9.0 to prepare a heat-coagulated protein dispersion. A method for producing a low molecular weight potato protein, which comprises adding a proteolytic enzyme to decompose a high molecular weight protein to lower the molecular weight thereof. 2. The potatoes that have been washed with water are ground, and then the solid matter is separated and removed from the potato juice, and the potato juice is about 60
The heat-coagulated protein is recovered by heating from 0 ° C to about 120 ° C, and an alkaline aqueous solution is added to the heat-coagulated protein to disperse it, and then the pH is adjusted to about 5.0 to about 9.0 to prepare a heat-coagulated protein dispersion. A method for producing a low molecular weight potato protein, which comprises adding a proteolytic enzyme to decompose a high molecular weight protein to lower the molecular weight thereof, and then purifying the low molecular weight protein. 3. The potatoes that have been washed with water are ground, and then the solids are separated and removed from the potato juice, and the potato juice is about 60
The heat-coagulated protein is recovered by heating from 0 ° C to about 120 ° C, and an alkaline aqueous solution is added to the heat-coagulated protein to disperse it, and then the pH is adjusted to about 5.0 to about 9.0 to prepare a heat-coagulated protein dispersion. A method for producing a low-molecular potato protein, which comprises adding a proteolytic enzyme to decompose a high-molecular-weight protein to lower the molecular weight thereof, and then purifying the low-molecular-weight protein and drying it into powder. 4. The method for producing a low molecular weight potato protein according to claim 1, wherein the number of proteolytic enzymes is one. 5. The method for producing a low molecular weight potato protein according to claim 1, wherein there are two types of proteolytic enzymes. 6. The potatoes that have been washed with water are ground, and then solids are separated and removed from the potato juice, and the potato juice is about 60
The heat-coagulated protein is recovered by heating from 0 ° C to about 120 ° C, and an alkaline aqueous solution is added to the heat-coagulated protein to disperse it, and then the pH is adjusted to about 5.0 to about 9.0 to prepare a heat-coagulated protein dispersion. A proteolytic enzyme is added to decompose a high molecular weight protein to lower the molecular weight thereof, and the proteolytic solution is separated into a soluble low molecular weight protein solution and an insoluble high molecular weight protein, and water is added to the insoluble high molecular weight protein. A low molecular weight compound having a pH value of about 5.0 to about 9.0 and then adding another proteolytic enzyme to the dispersion liquid to decompose the high molecular weight protein again to lower the molecular weight. Method for producing potato protein. 7. The potatoes that have been washed with water are ground and then the solids are separated and removed from the potato juice, and the potato juice is about 60
The heat-coagulated protein is recovered by heating from 0 ° C to about 120 ° C, and an alkaline aqueous solution is added to the heat-coagulated protein to disperse it, and then the pH is adjusted to about 5.0 to about 9.0 to prepare a heat-coagulated protein dispersion. A proteolytic enzyme is added to decompose a high molecular weight protein to lower the molecular weight thereof, and the proteolytic solution is separated into a soluble low molecular weight protein solution and an insoluble high molecular weight protein, and water is added to the insoluble high molecular weight protein. The pH of the dispersion liquid dispersed by the above is adjusted to about 5.0 to about 9.0, another proteolytic enzyme is added to the dispersion liquid to decompose the high molecular protein again to lower the molecular weight thereof, and then the low molecular weight A method for producing a low-molecular-weight potato protein, which comprises purifying the denatured protein. 8. The washed potato is ground and then solid matter is separated and removed from the potato juice, and the potato juice is about 60.
The heat-coagulated protein is recovered by heating from 0 ° C to about 120 ° C, and an alkaline aqueous solution is added to the heat-coagulated protein to disperse it, and then the pH is adjusted to about 5.0 to about 9.0 to prepare a heat-coagulated protein dispersion. A proteolytic enzyme is added to decompose a high molecular weight protein to lower the molecular weight thereof, and the proteolytic solution is separated into a soluble low molecular weight protein solution and an insoluble high molecular weight protein, and water is added to the insoluble high molecular weight protein. Then, the pH of the dispersion liquid dispersed was adjusted to about 5.0 to about 9.0, another proteolytic enzyme was added to the dispersion liquid to decompose the high molecular weight protein again to lower the molecular weight, and then to lower the molecular weight. A method for producing a low molecular weight potato protein, which comprises purifying the protein and drying it to obtain a powder. 9. The method for producing a low molecular weight potato protein according to claim 6, wherein the number of proteolytic enzymes is one. 10. The potatoes that have been washed with water are ground, and then the solid matter is separated and removed from the potato juice, and the potato juice is about 6 parts.
The protein is heat-coagulated by heating from 0 ° C. to about 120 ° C., the heat-coagulated protein is dried into a powder, and an alkaline aqueous solution is added to the heat-coagulated protein in the powder to disperse the pH.
Is about 5.0 to about 9.0, and a proteolytic enzyme is added to the thermocoagulated protein dispersion to decompose the high molecular weight protein into a low molecular weight protein, and a method for producing a low molecular weight potato protein. 11. The potatoes that have been washed with water are ground and then solid matter is separated and removed from the potato juice, and the potato juice is about 6
The protein is heat-coagulated by heating from 0 ° C. to about 120 ° C., the heat-coagulated protein is dried into a powder, and an alkaline aqueous solution is added to the heat-coagulated protein in the powder to disperse the pH.
Is adjusted to about 5.0 to about 9.0, and a proteolytic enzyme is added to the thermocoagulated protein dispersion to decompose a high molecular weight protein into a low molecular weight protein, and then the low molecular weight protein is purified. A method for producing a low molecular weight potato protein. 12. The potatoes that have been washed with water are ground, and then the solid matter is separated and removed from the potato juice, and the potato juice is about 6 parts.
The protein is heat-coagulated by heating from 0 ° C. to about 120 ° C., the heat-coagulated protein is dried into a powder, and an alkaline aqueous solution is added to the heat-coagulated protein in the powder to disperse the pH.
From about 5.0 to about 9.0, and a proteolytic enzyme is added to the thermocoagulated protein dispersion to decompose a high molecular weight protein into a low molecular weight protein, and the low molecular weight protein is purified and dried. A method for producing a low molecular weight potato protein, which comprises: 13. The method for producing a low molecular weight potato protein according to claim 10, 11 or 12, wherein the number of proteolytic enzymes is one. 14. The method for producing a low molecular weight potato protein according to claim 10, 11 or 12, wherein there are two kinds of proteolytic enzymes. 15. The potatoes that have been washed with water are ground, and then the solid matter is separated and removed from the potato juice, and the potato juice is about 6 parts.
The protein is heat-coagulated by heating from 0 ° C. to about 120 ° C., the heat-coagulated protein is dried into a powder, and an alkaline aqueous solution is added to the heat-coagulated protein in the powder to disperse the pH.
From about 5.0 to about 9.0, and a proteolytic enzyme is added to the thermocoagulated protein dispersion to decompose high molecular weight proteins into low molecular weight compounds, and the proteolytic solutions are insoluble with soluble low molecular weight protein solutions. Of the insoluble high molecular weight protein, and water was added to the insoluble high molecular weight protein to disperse the dispersion to a pH of about 5.0 to about 9.0, and another proteolytic enzyme was added to the dispersion. A method for producing a low molecular weight potato protein, which comprises decomposing a high molecular weight protein again to lower the molecular weight thereof. 16. The potatoes that have been washed with water are ground, and then the solids are separated and removed from the potato juice, and the potato juice is about 6 parts.
The protein is heat-coagulated by heating from 0 ° C. to about 120 ° C., the heat-coagulated protein is dried into a powder, and an alkaline aqueous solution is added to the heat-coagulated protein in the powder to disperse the pH.
From about 5.0 to about 9.0, and a proteolytic enzyme is added to the thermocoagulated protein dispersion to decompose high molecular weight proteins into low molecular weight compounds, and the proteolytic solutions are insoluble with soluble low molecular weight protein solutions. Of the insoluble high molecular weight protein, and water was added to the insoluble high molecular weight protein to disperse the dispersion to a pH of about 5.0 to about 9.0, and another proteolytic enzyme was added to the dispersion. A method for producing a low molecular weight potato protein, which comprises re-decomposing a high molecular weight protein to lower the molecular weight thereof and then purifying the low molecular weight protein. 17. The potatoes that have been washed with water are ground, and then the solid matter is separated and removed from the potato juice, and the potato juice is about 6
The protein is heat-coagulated by heating from 0 ° C. to about 120 ° C., the heat-coagulated protein is dried into a powder, and an alkaline aqueous solution is added to the heat-coagulated protein in the powder to disperse the pH.
From about 5.0 to about 9.0, and a proteolytic enzyme is added to the thermocoagulated protein dispersion to decompose high molecular weight proteins into low molecular weight compounds, and the proteolytic solutions are insoluble with soluble low molecular weight protein solutions. Of the insoluble high molecular weight protein, and water was added to the insoluble high molecular weight protein to disperse the dispersion to a pH of about 5.0 to about 9.0, and another proteolytic enzyme was added to the dispersion. A method for producing a low molecular weight potato protein, which comprises decomposing a high molecular weight protein again to lower the molecular weight thereof, and then purifying the low molecular weight protein and drying it to obtain a powder.