Title:
PROCESS FOR PRODUCTION OF COMPOSITION CONTAINING COLLAGEN PEPTIDE
Document Type and Number:
WIPO Patent Application WO/2011/040491
Kind Code:
A1
Abstract:
A process for producing a composition containing a collagen peptide, comprising carrying out a masking treatment in which a collagen peptide having an average molecular weight of 1200 or less is reacted with a saccharide in an amount of 0.0001 to 0.05 part by mass relative to 1 part by mass of the collagen peptide in a solution having a pH value of 5 to 12 at 70 to 100°C for 0.01 to 2 hours, wherein the saccharide can cause a Maillard reaction with an amino group contained in the collagen peptide.
Inventors:
HARAGUCHI NOBUYUKI (JP)
SATO MASAO (JP)
SATO MASAO (JP)
Application Number:
PCT/JP2010/066991
Publication Date:
April 07, 2011
Filing Date:
September 29, 2010
Export Citation:
Assignee:
FUJIFILM CORP (JP)
HARAGUCHI NOBUYUKI (JP)
SATO MASAO (JP)
HARAGUCHI NOBUYUKI (JP)
SATO MASAO (JP)
International Classes:
A23J3/04; A23J1/10; A23L1/305
Foreign References:
| JP2006204287A | 2006-08-10 | |||
| JP2008079565A | 2008-04-10 | |||
| JP2008148610A | 2008-07-03 | |||
| JP2009118824A | 2009-06-04 | |||
| JP2007159557A | 2007-06-28 | |||
| JP2009189284A | 2009-08-27 | |||
| JPH03160956A | 1991-07-10 | |||
| JP2006204287A | 2006-08-10 | |||
| JP2007097465A | 2007-04-19 | |||
| JP2000300190A | 2000-10-31 | |||
| JP2009228869A | 2009-10-08 | |||
| JP2009263409A | 2009-11-12 |
Other References:
KEIZO ARIHARA ET AL.: "Keihi Collagen Bunkaibutsu o Genryo to suru Maillard Hanno Seiseibutsu no Kosanka Kassei to Shikosei", THE JAPANESE SOCIETY ZOOTECHNICAL SCIENCE ANNUAL MEETING ABSTRACTS, vol. 109, 27 March 2008 (2008-03-27), pages 63, XP008163415
MASASHI OGASAWARA ET AL.: "Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide", FOOD CHEMISTRY, vol. 99, no. 3, 2006, pages 600 - 604, XP027989460
TOSHIHIDE NISHIMURA: "Mechanism involved in the improvement of meat taste during postmortem aging", FOODS & FOOD INGREDIENTS J. JPN., vol. 213, no. 4, 1 April 2008 (2008-04-01), pages 336 - 344, XP008160626
MASAKI YOSHIDA ET AL.: "Regulation of Collagen Metabolism in Human Skin Fibroblasts by Low- Molecular-Mass Substance", JOURNAL OF SCCJ, vol. 30, no. 3, October 1996 (1996-10-01), pages 293 - 299, XP008160682
YUKIO MITSUI: "Choonpa Donyu Oyobi Ion Donyu ni yoru Ascorbic Acid no Keihi Shinto Sokushin Koka", FRAGRANCE JOURNAL, vol. 34, no. 9, 15 September 2006 (2006-09-15), pages 83 - 86, XP008160683
NOBUYUKI IJICHI: "Effects of free amino acid L-ornithine for wound healing and skin condition", FOOD PROCESSING AND INGREDIENTS, vol. 45, no. 8, 1 August 2010 (2010-08-01), pages 10 - 12, XP008160678
MASASHI OGASAWARA ET AL.: "Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide", FOOD CHEMISTRY, vol. 99, no. 3, 2006, pages 600 - 604, XP027989460
TOSHIHIDE NISHIMURA: "Mechanism involved in the improvement of meat taste during postmortem aging", FOODS & FOOD INGREDIENTS J. JPN., vol. 213, no. 4, 1 April 2008 (2008-04-01), pages 336 - 344, XP008160626
MASAKI YOSHIDA ET AL.: "Regulation of Collagen Metabolism in Human Skin Fibroblasts by Low- Molecular-Mass Substance", JOURNAL OF SCCJ, vol. 30, no. 3, October 1996 (1996-10-01), pages 293 - 299, XP008160682
YUKIO MITSUI: "Choonpa Donyu Oyobi Ion Donyu ni yoru Ascorbic Acid no Keihi Shinto Sokushin Koka", FRAGRANCE JOURNAL, vol. 34, no. 9, 15 September 2006 (2006-09-15), pages 83 - 86, XP008160683
NOBUYUKI IJICHI: "Effects of free amino acid L-ornithine for wound healing and skin condition", FOOD PROCESSING AND INGREDIENTS, vol. 45, no. 8, 1 August 2010 (2010-08-01), pages 10 - 12, XP008160678
Attorney, Agent or Firm:
NAKAJIMA, Jun et al. (JP)
Nakajima 淳 (JP)
Nakajima 淳 (JP)
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