Method for producing amino acid components by enzymatic hydrolysis of fish egg skin

7,297,512

10/733627

December 12, 2003

From fish egg skin produced by utilization of roe grains of various fish, constituent proteins thereof are enzymatically degraded to obtain peptides and amino acids, of which effective utilization is achieved. The invention provides a method for producing amino acids and peptides (useful as nutrient enhancers for foods) from fish egg skins which comprises treating cold water-washed fish egg skins with ozonized water at room temperature or below, subsequently, degrading the resultant product with a proteolytic enzyme produced by Bacillus subtilis, or further treating with a proteolytic enzyme produced by Aspergillus oryzae, to degrade myogenic fiber proteins (contractile proteins: myosins) in the fish egg skin, and then concentrating/drying the degraded solution.

Kodaka, Kunihiko (Fukuoka, JP)

Fuji Bio Technology Institute Co., Ltd. (Fukuoka, JP)

1. A method for producing amino acids and peptides from a fish egg skin, which comprises processing roe grains surrounded by a fish egg skin to remove the roe grains, resulting in a fish egg skin, per se, treating the fish egg skin with ozonized water, resulting in an ozonized water-treated fish egg skin, and treating the ozonized water-treated fish egg skin with a proteolytic enzyme produced by a microorganism of the Bacillus genus to degrade contractile proteins which constitute the fish egg skin, to obtain the amino acids and peptides.

2. A method for producing amino acids and peptides from a fish egg skin, which comprises processing roe grains surrounded by a fish egg skin to remove the roe grains, resulting in a fish egg skin, per se, treating the fish egg skin with ozonized water, resulting in an ozonized water-treated fish egg skin, and treating the ozonized water-treated fish egg skin with a proteolytic enzyme produced by a microorganism of the Bacillus genus and a proteolytic enzyme produced by a microorganism of the Aspergillus genus to degrade contractile proteins which constitute the fish egg skin, to obtain the amino acids and peptides.

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10-57016 March 1998
10-276680 October 1998
2000-50811 February 2000
2003-180290 July 2003

JP 03015368 English language abstract obtained from Derwent on May 30, 2006 from WEST. cited by examiner
Haraguchi et al. “Preserving effect of ozone on fish” Nippon Suisan Gakkaishi (1969) 35(9): 915-919, abstract only obtained from CAPLUS on STN, May 25, 2006. cited by examiner
E. Seki et al., “Separation and Purification of Angiotensin I Converting Enzyme Inhibitory Peptides from Heated Sardine Meat by Treatment with Akaline Protease”, Nippon Shokuhin Kogyo Gakkaishi, vol. 40, No. 11, pp. 783-791, 1993. cited by other

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