Title:
METHOD FOR PRODUCING PEPTIDE
Document Type and Number:
WIPO Patent Application WO/2023/054594
Kind Code:
A1
Abstract:
The present invention addresses the problem of efficiently producing a specific peptide from a whey protein-containing ingredient. In particular, the present invention addresses the problem of providing: a flavorsome ingredient containing a high level of GTWY and having a low WY content; and a food in which the ingredient is used. It was found that when hydrolyzing whey protein with protease derived from Aspergillus meleus, maintaining the pH of the reaction solution on the alkali side and performing an enzymatic reaction lasting a relatively short time not only accelerates the cutting out of GTWY from the whey protein but also inhibits degradation of GTWY by the protease, and makes it possible to produce a flavorsome material in which the GTWY content is increased.
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| WO/2000/003011 | METHOD FOR PRODUCING A PEPTIDE WITH A pI ABOVE 8 OR BELOW 5 |
| WO/2010/063172 | AN ELP FUSION PROTEIN AND USES THEREOF |
| WO/1992/013876 | METHOD OF PRODUCING F(ab')2 FRAGMENTS OF IMMUNOGLOBULINS |
Inventors:
UENISHI HIROSHI (JP)
MAEYAMA KAZUKI (JP)
SUZUKI NANA (JP)
YOKOYAMA NORIHIRO (JP)
TSUDA TOMOHIRO (JP)
MAEYAMA KAZUKI (JP)
SUZUKI NANA (JP)
YOKOYAMA NORIHIRO (JP)
TSUDA TOMOHIRO (JP)
Application Number:
PCT/JP2022/036471
Publication Date:
April 06, 2023
Filing Date:
September 29, 2022
Export Citation:
Assignee:
MEGMILK SNOW BRAND CO LTD (JP)
International Classes:
C07K1/12; A23C21/02; A23J3/34; A23L2/52; A23L33/19; C07K5/103; A61K38/07; A61P25/28
Domestic Patent References:
| WO2021091369A1 | 2021-05-14 | |||
| WO2011065552A1 | 2011-06-03 | |||
| WO2017086303A1 | 2017-05-26 | |||
| WO2015194564A1 | 2015-12-23 |
Foreign References:
| CN106699842A | 2017-05-24 | |||
| JPS63502003A | 1988-08-11 | |||
| JP2020198791A | 2020-12-17 | |||
| JP2019043871A | 2019-03-22 | |||
| JP2011144167A | 2011-07-28 |
Attorney, Agent or Firm:
MOEGI PATENT ATTORNEYS (JP)
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