PROTEINACEOUS EMULSIFIER AND ITS PREPARATION

摘要

PURPOSE:To obtain a proteinaceous emulsifier low in stimulative property and having strong emulsifying action and moisture holdability, by bonding the amino group part of amino acid ester derived from L-amino acid to the carboxy terminal of hydrophylic protein through an amido linkage. CONSTITUTION:Hydrophylic protein such as casein is reacted with amino acid ester represented by the undermentioned formula in the presence of endopeptitase (e.g., papain) to bond the amino group part of the above mentioned amino acid ester to the carboxy terminal of hydrophilic protein hydrolysate through an amido linkage. R1OR2 (wherein R1 is an amino acid residue and R2 is a saturated hydrocarbon group or an unsaturated hydrocarbon group). Amino acid ester represented by R3CH(NH2)COOR2 (wherein R3 is an alkyl group, an aryl group or an aralkyl group and R2 is same meaning) is pref. from the aspect of high reactivity. Thus obtained proteinaceous emulsifier is low in stimulative property and has strong emulsifying action and moisture holdability.