WO2019221507A1 - Shea butter enzymatic degradation product and manufacturing method therefor - Google Patents

Abstract

According to the present invention, solid-phase shea butter is treated with a lipolytic enzyme to produce a shea butter enzymatic degradation product with physical, chemical, and morphological modifications, and the shea butter enzymatic degradation product thus obtained has a reduced content of saturated fatty acids compared with solid-phase shea butter and is in a fluid sol state.

Description

Shea Butter Enzyme Degradate and Preparation Method thereof

The present invention relates to a shea butter enzyme digest and a method for preparing the same, and more particularly, to a sol-type shea butter enzyme digest having a fluidity prepared by treating a solid-phase shea butter by an enzymatic method. .

Recently, due to the development of industrialization, many natural materials are continuously discovered due to environmental changes such as air pollutants and changes in dietary life, and the scope of application is expanding.

In addition, as skin care products such as face-washing and bathing habits, or skin damage caused by the ingredients used in chemicals are gradually increasing, these changes slow down the formation and dropping of the stratum corneum and deterioration of the function of keratinocytes. Moisturizing factors in the stratum corneum have been reduced, resulting in skin dryness, which significantly reduces skin barrier function.

Research has been conducted using natural materials for protecting the skin from the above-mentioned skin hazards and for supplying moisture from the outside and preventing loss of moisture in the body for proper skin moisturization.

Among these natural materials, shea butter is widely used in cosmetics or food.

Shea Butter is a vegetable oil derived from the fruit of the shea tree, which has long been used as a folk remedy in Africa. It is known to moisturize rough and dry skin to moisturize it and make it rejuvenate. It is widely used as a moisturizer or softener in cosmetics.

The shea butter is a pale yellow fat, which has a good aroma and taste and is used for food in West Africa. It is used as a substitute for cocoa butter when mixed with cocoa or when making chocolate. Shea butter has antioxidant, anti-inflammatory and sun protection effects in addition to skin moisturizing and regenerative effects.

There are two ways to extract shea butter. It is a chemical method that extracts only fatty acids formed in liquid state by dissolving whole seeds using hexane-based chemicals and non-chemical method of extracting seeds by grinding, boiling, and evaporating moisture without chemical solvents.

However, this shea butter has a physical / chemical characteristic very similar to that of boiled oil, and exists as a semi-solid substance such as butter at room temperature, which is very inconvenient for practical application, which is due to physical properties. .

Therefore, research and development on the modification of the physical and chemical properties of the shea butter is required to modify the inherent characteristics of the shea butter while being able to fully utilize the advantages as a natural material, to be conveniently applied to products of various uses.

An object of the present invention is to solve the conventional problems related to the shea butter, that is, the problem of physical properties, by treating the solid-phase shea butter by the enzymatic method, the chemical structure is changed to form a sol having fluidity It is to provide a shea butter enzyme digest and a preparation method thereof.

Another object of the present invention is to provide a cosmetic comprising a shea butter enzyme digest produced by treating with a lipolytic enzyme.

Still another object of the present invention is to provide a food comprising shea butter enzyme digest prepared by treating with lipolytic enzyme.

In order to achieve the above object, shea butter enzyme digest according to an embodiment of the present invention is prepared by treating the solid-phase shea butter with a lipolytic enzyme, the content of saturated fatty acid with respect to the solid-phase shea butter, sol having fluidity Form of shea butter enzyme digest.

The shea butter enzyme digest may be a 4-5% reduction in saturated fatty acid relative to the solid-phase shea butter.

The shea butter enzyme digest may include 33 to 37% by weight of saturated fatty acid based on the total content of the shea butter enzyme digest.

The shea butter enzyme digest may include 0.04-0.05 wt% of lauric acid, 31-33 wt% of stearic acid, 1.0-1.1 wt% of arachidonic acid, and 2.5-2.8 wt% of palmitic acid, based on the total saturated fatty acid content. have.

The method for preparing a shea butter enzyme digest according to an embodiment of the present invention may include the following steps:

1) heat-treating the solid phase shea butter to obtain a liquid phase shea butter;

2) treating the liquid shea butter with a lipolytic enzyme; And

3) inactivating the enzyme present in the shea butter treated with the lipolytic enzyme.

In the step 1), the heat treatment may be performed for 30 minutes to 180 minutes at a temperature of 50 ~ 70 ℃.

In the step 2), the lipolytic enzyme is Aspergillus niger ( Aspergillus niger ) and its variants, Aspergillus oryzae and its variants, Candida rugosa , Rizopus duck ( Rhizopus oryzae ), Aspergillus duckling with lipase gene from Rhizomucor miehei , Aspergillus niger with thermolipase gene from Thermomyces languinosus , Pusa Aspergillus duckling with lipase gene of Fusarium oxysporum, Aspergillus duckling with lipase gene of Thermomyces languinosus and Candida antartica (Candida) at least one lipolysis selected from lipolytic enzymes derived from Aspergillus niger into which the lipase gene derived from antarctica) is inserted It may be an enzyme.

In addition, the lipase may be a lipase obtained from the pancreatic tissue of the animal or the translocation of the animal.

The content of the lipolytic enzyme may be 0.01 to 10% by weight based on the total weight of the liquid shea butter.

In step 3), the enzyme inactivation may be performed at 50 to 121 ° C. for 10 to 120 minutes.

Cosmetics according to one embodiment of the present invention may comprise a shea butter enzyme digest according to the present invention.

The cosmetic may include 1 to 100% by weight of the shea butter enzyme degradant based on the total content of the cosmetic.

The cosmetic may be selected from the group consisting of basic cosmetics, natural moisturizing cream, body keratin scrub, foot care keratin scrub, salt scrub, lip balm, massage cream and foot care cream.

Food according to one embodiment of the present invention may comprise a shea butter enzyme digest according to the present invention.

The food may include 1 to 100% by weight of the shea butter enzyme digestion based on the total food content.

The shea butter enzyme decomposed product according to the present invention is prepared by treating lipolytic enzyme to the solid-phase shea butter itself, which is free of chemical hazards, the content of saturated fatty acids is reduced, and the chemical structure and morphological changes are made with the conventional solid-phase shea butter. It is in the form of a sol with fluidity so as to be easily applicable to the sheath, and the shea butter enzyme digest itself itself can be applied to various uses without further processing.

In addition, when the shea butter enzyme decomposition products are applied to foods, due to the reduction of saturated fatty acids can be expected to have a healthy effect on cooking and health (healthy).

1 is a photograph showing a shea butter of Comparative Example 1 and a shea butter enzyme digest of Example 1. FIG.

2 is a graph showing the TA hardness of the shea butter of Comparative Example 1. FIG.

Figure 3 is a graph showing the TA hardness of the shear butter enzyme digest of Example 1.

Figure 4 is a graph showing the TA hardness of Comparative Example 1 (shea butter) and Example 1 (the shea butter enzyme digest).

Figure 5 is a photograph that can visually observe the fluidity of the shear butter enzyme digest of Example 1.

Advantages and features of the present invention, and methods for achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be embodied in various different forms, and only the embodiments of the present invention make the disclosure of the present invention complete, and it is common in the art. It is provided to fully inform the scope of the invention to those skilled in the art, the invention being defined only by the scope of the claims.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used in a sense that can be commonly understood by those skilled in the art. In addition, the terms defined in the commonly used dictionaries are not ideally or excessively interpreted unless they are specifically defined clearly.

Hereinafter, the shea butter enzyme degradant and a method for preparing the same according to the present invention will be described in detail.

The shea butter enzyme digest according to the present invention is prepared by treating the solid shea butter with a lipolytic enzyme, and is a sol-type shea butter enzyme digest having a fluidity, in which the content of saturated fatty acid is reduced with respect to the solid shea butter.

The shea butter enzyme degradant preferably contains 33 to 37% by weight of saturated fatty acid based on the total content of the shea butter enzyme degradant, and may be fluidized while maintaining the efficacy of the solid phase shea butter within the above range. It has the following advantages.

In a preferred embodiment of the present invention, the shea butter enzyme digest may be reduced to 4 to 5% by weight of saturated fatty acid compared to the solid-phase shea butter.

In a preferred embodiment of the present invention, the shea butter enzyme digest is 0.04-0.05% by weight of lauric acid, 31-33% by weight of stearic acid, 1.0-1.1% by weight of arachidonic acid and 2.5 of palmitic acid based on the total content of saturated fatty acids. It may comprise 2.8% by weight.

TA hardness of the sol-type shea butter enzyme degradant having fluidity according to an embodiment of the present invention may be 5 to 6 (g / s), preferably 5.2 to 5.5 (g / s). It is preferable because it is excellent in the ease of handling and applicability to various products as it is a range.

According to one embodiment of the present invention, a method of preparing a sol-type shea butter enzyme digest having fluidity may include the following steps:

1) heat-treating the solid phase shea butter to obtain a liquid phase shea butter;

2) treating the liquid shea butter with a lipolytic enzyme; And

3) inactivating the enzyme present in the shea butter treated with the lipolytic enzyme.

In the step 1), the heat treatment is preferably performed for 30 minutes to 180 minutes at a temperature of 50 ~ 70 ℃, less than 50 ℃ may not form a liquid shea butter is not preferable, if it exceeds 70 ℃ The high temperature may deteriorate the properties of the shea butter itself, which is undesirable.

In step 2), the lipolytic enzyme treatment may be performed by adding lipolytic enzyme to the liquid shea butter.

In the step 2), the lipolytic enzyme is Aspergillus niger ( Aspergillus niger ) and its variants, Aspergillus oryzae and its variants, Candida rugosa , Rizopus duck ( Rhizopus oryzae ), Aspergillus duckling with lipase gene from Rhizomucor miehei , Aspergillus niger with thermolipase gene from Thermomyces languinosus , Pusa Aspergillus duckling with lipase gene of Fusarium oxysporum, Aspergillus duckling with lipase gene of Thermomyces languinosus and Candida antartica (Candida) at least one lipolysis selected from lipolytic enzymes derived from Aspergillus niger into which the lipase gene derived from antarctica) is inserted It may be an enzyme, but is not limited thereto.

Preferably, the lipase may be a lipase derived from an Aspergillus algae inserted with a lipase gene of Rhizomucor miehei .

In addition, the lipase may be a lipase obtained from the pancreatic tissue of the animal or the translocation of the animal.

The lipolytic enzyme is commercially available, and may be, for example, one or more selected from Lipozyme ^® RM IM, Lipozyme ^® TL IM, Lipozyme ^® CALB L and Lipozyme ^® TL 100 L from Novozymes A / S.

The content of the lipolytic enzyme is preferably from 0.01 to 10% by weight based on the total weight of the liquid shea butter, less than 0.01% by weight is not preferred because it does not decompose fat, if exceeding 10% by weight excessively decomposed fat Not preferred.

In the step 3), the enzyme inactivation is preferably carried out for 10 to 120 minutes at 50 to 121 ℃, less than 50 ℃ and less than 10 minutes is not preferable because the enzyme inactivation reaction does not occur properly, more than 121 ℃ And more than 120 minutes may change the physical properties of the shea butter enzyme decomposition itself is not preferred.

Cosmetics according to one embodiment of the present invention may comprise a shea butter enzyme digest according to the present invention.

The cosmetic product contains 1 to 100% by weight, preferably 80 to 100% by weight, more preferably 90 to 100% by weight, most preferably 99 to 100% by weight, based on the total content of the shea butter enzyme digest can do.

The cosmetic is selected from the group consisting of basic cosmetics, natural moisturizing cream, body keratin scrub, foot care keratin scrub, salt scrub, lip balm, massage cream and foot care cream, but is not limited thereto.

The basic cosmetics may include, for example, skins, lotions, essences, nourishing creams and eye creams, but are not limited thereto.

Food according to one embodiment of the present invention may comprise a shea butter enzyme digest according to the present invention.

The food product contains 1 to 100% by weight, preferably 80 to 100% by weight, more preferably 90 to 100% by weight, most preferably 99 to 100% by weight, based on the total food content. can do.

Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.

Example 1 and Comparative Examples 1-2

[Measurement of properties]

Analysis of fatty acids is described in "7. General Test Methods, 2. Food Ingredient Test Methods 2.1.5 Lipids 2.1.5.4 Fatty Acids b. 2nd method ".

Comparative Example 1: Preparation of Shea Butter

After removing the seeds of the sheer nut, roasting, mashed gently, kneading by adding water, the water was placed in the lower layer to separate the oil into the upper layer. Then, the oil portion of the upper layer was hardened to obtain a solid shea butter, and a photograph thereof is shown in FIG. 1 (A).

Example 1: Preparation of Shea Butter Enzyme Digest

The solid shea butter of Comparative Example 1 was agitated at 55 ° C. to obtain a liquid shea butter. Shea butter was added to the liquid shea butter by adding 5% by weight of the enzymes Lipozyme ^® RM IM and Lipozyme ^® TL IM of Novozymes A / S based on the total content of the liquid shea butter and stirring at 50 rpm for 10 hours at 50 ° C. Enzyme digest was obtained. Then, the shea butter enzyme digest was heat treated at 80 ° C. for 80 minutes to inactivate the enzyme, and then filtered using a filter (filter, stainless filter net, diatomaceous earth filter, etc.) to separate the residue, and then having fluidity. A sol form of shea butter enzyme digest was obtained, and a photograph thereof is shown in FIG. 1 (B).

Comparative Example 2: Preparation of Shea Butter

Aspergillus oryzae strains were inoculated directly to the liquid phase shea butter in place of the enzyme Lipozyme ^® TL IM and the enzyme Lipozyme ^® CALB L.

However, the Aspergillus duck material does not have a sugar component to feed the strain in the shea butter, so that the strain was killed to obtain a shea butter degradation product.

Test Example 1: Fatty Acid Analysis

Measurement of the fatty acid of the prepared Shea Butter enzyme digest of Example 1 and Comparative Example 1 was carried out as follows.

(1) fat extraction

Samples of the shea butter of Comparative Example 1 and the shea butter enzyme digest of Example 1 were homogenized before fat extraction. In order to check for interference with undecanoic acid used as an internal standard, a test solution was prepared without an internal standard, and if found, the peak area of the internal standard was corrected when calculating the peak. For this purpose, 2 ml of chloroform was used instead of the internal standard solution.

The homogenized specimens of the shear butter enzyme digester of Comparative Example 1 and the shear butter enzyme digester of Example 1 were each accurately weighed in an amount containing about 100 to 200 mg of fat, respectively, and placed in a marjonier tube, respectively, and about 100 mg of pyrogallol, respectively. After addition, 2 ml internal standard solution was added respectively. Boiling side was added to the marjonier tube and 2ml ethanol was added and mixed until the whole sample was mixed well. 10 ml of a 8.3 M hydrochloric acid solution was added and mixed. The stopper of the marjolier tube was sealed with a rubber band or Teflon tape and then decomposed for 40 minutes while stirring at a suitable speed in a 70-80 ° C water bath. The particles adhering to the wall of the marjolier tube were mixed with a stirrer every 10 minutes to ensure good mixing. After decomposition, the mixture was cooled to room temperature, and the bottom portion of the marjolier tube was filled with ethanol to facilitate separation of the ether, followed by gentle mixing to obtain a decomposition product.

(2) ether extraction

25 ml diethyl ether was added to each of the decomposition products of Comparative Example 1 and Example 1 of the Majoni tube, the stopper was sealed, and the mixture was shaken for 5 minutes and extracted. The stopper was washed with an ether mixed extract solvent, the ether layer was separated into a 150 ml beaker, and the ether was slowly evaporated in a 35-40 ° C. water bath using nitrogen to evaporate to obtain the respective results of Comparative Example 1 and Example 1.

(3) Preparation of test solution

Each resultant of Comparative Example 1 and Example 1 obtained above was dissolved in 2-3 ml of chloroform and 2-3 ml of diethyl ether, and the resulting fat was transferred to a 15 ml test tube. Trifluoroboranmethanol solution and 1.0 ml of toluene were added. Then, it was sealed well with a Teflon / silicon stopper, heated in an oven at 100 ° C. for 45 minutes, and then cooled to room temperature. After adding 5.0 ml of distilled water, 1.0 ml hexane and about 1.0 g anhydrous sodium sulfate, shaking and standing, the separated supernatant was taken and placed in another vial containing about 1.0 g of anhydrous sodium sulfate, followed by dehydration. Each test solution was taken as.

Analysis conditions of the fatty acids are shown in Table 1 below.

Item Condition device GC 10 (A-F / F) Detector FID column SPTM-2560 (100m X 0.25mm, 0.2㎛) Injection temperature 225 ℃ Sensing temperature 285 ℃ Split ratio 200: 1 Flow rate 0.75 ml / min.

Fatty acid analysis results of the test solution of Comparative Example 1 and the test solution of Example 2 are shown in Table 2 below.

Saturated fatty acid Comparative Example 1 (shea butter) Example 1 Shea Butter Enzyme Digest decrease(%) Lauric acid 0.06 0.05 16.7 Stearic acid 33.97 32.55 4.2 Arachidonic acid 1.13 1.08 4.4 Palmitic acid 2.92 2.77 5.1 Sum 38.08 36.45 4.3

Test Example 2: Hardness Measurement

The hardness of the shea butter of Comparative Example 1 and the shear degradation enzyme of Example 1 was measured by a texture analyzer (TAHDi / 500, TAHD, London, UK), and the analysis conditions are shown in Table 3 below. The results are shown in Table 4, FIG. 2 (Comparative Example 1), FIG. 3 (Example 1), and FIG. 4.

Item Value Model TAHDi / 500 Test mode compression Pre-test speed 5.0mm / sec Testing speed 2.0mm / sec Post-test speed 5.0mm / sec Target mode Distance Distance 5.0mm Trigger type Force Trigger Force 5.0 g Stop Plot At Start Position Tare Mode auto Advanced options On Control oven Out of control

Comparative Example 1 (shea butter) Example 1 Shea Butter Enzyme Digest TA hardness (g / s) 6,126.61 4701.12 Standard Deviation 596.31 251.44 Coefficient of variation 9.01 5.25

Test Example 3 Measurement of Skin Moisture Retention

Skin elasticity measuring device (Cutometer MPA 580, courage Khazaka electronic GmbH, Germany) Connect the probe (Model name: CM825) to measure the moisture level to the corneometer by connecting the shear butter enzyme digester of Example 1 and the shear butter of Comparative Example 1 to the skin After application, skin moisture retention was measured over time.

Known as a skin moisture retention measurement instrument, the Corneometer was operated by measuring the capacitance of microcurrents conducted between electrodes in contact with the skin surface. The moisture content of the skin layer and the electrostatic load capacity are proportional to each other, so the higher the moisture level of the skin, the higher the measured value. The advantage of the Corneometer is to constantly measure the moisture content present within a depth of about 30 to 40 μm from the surface stratum corneum.

The shea butter enzyme digest of Example 1 and the shea butter of Comparative Example 1 were applied to the faces of three different female researchers in their 20s, and then measured using a Corneometer (CM825) at a temperature of 24 to 25 ° C. and relative humidity: 35 Skin moisture retention after 2 hours at ˜36% was measured and the results are shown in Table 5 below.

A experimenter B experimenter C experimenter After 2 hours After 2 hours After 2 hours Example 1 68.62 65.54 79.21 Comparative Example 1 69.03 65.12 79.10

As shown in Table 5, it can be seen that all three experimenters exhibit the same level of moisturizing effect when the products of Comparative Example 1 and Example 1 were applied.

In addition, while the solid shea butter of Comparative Example 1 is very inconvenient to apply to the skin and also has a bad feeling after application, the shea butter enzyme degradant of Example 1 is convenient to apply to the skin and has a very good feeling after application. Was evaluated.

Claims (15)

A sol-type shea butter enzyme degradant having a fluidity, which is prepared by treating a solid shea butter with a lipolytic enzyme and has a reduced content of saturated fatty acid with respect to a solid shea butter. The method of claim 1, The shea butter enzyme lysate is a shea butter enzyme lysate having 4-5% less saturated fatty acid relative to the solid-phase shea butter. The method of claim 1, The shea butter enzyme digest is a shea butter enzyme digest comprising 33 to 37% by weight of saturated fatty acid based on the total content of the shea butter enzyme digest. The method of claim 3, The shea butter enzyme degradant is a shea comprising 0.04-0.05% by weight of lauric acid, 31-33% by weight of stearic acid, 1.0-1.1% by weight of arachidonic acid and 2.5-2.8% by weight of palmitic acid, based on the total saturated fatty acid content. Butter Enzyme Degradate. A process for preparing a fluid sol-like shea butter enzyme digest comprising the following steps: 1) heat-treating the solid phase shea butter to obtain a liquid phase shea butter; 2) treating the liquid shea butter with a lipolytic enzyme; And 3) inactivating the enzyme present in the shea butter treated with the lipolytic enzyme. The method of claim 5, In the step 1), the heat treatment is carried out at the temperature of 50 ~ 70 ℃ Shea butter enzyme decomposition method. The method of claim 5, In the step 2), the lipolytic enzyme is Aspergillus niger ( Aspergillus niger ) and its variants, Aspergillus oryzae and its variants, Candida rugosa , Rizopus duck ( Rhizopus oryzae ), Aspergillus duckling with lipase gene from Rhizomucor miehei , Aspergillus niger with thermolipase gene from Thermomyces languinosus , Pusa Aspergillus duckling with lipase gene of Fusarium oxysporum, Aspergillus duckling with lipase gene of Thermomyces languinosus and Candida antartica (Candida) Shea butter is one or more selected from lipolytic enzymes derived from Aspergillus niger into which the lipase gene derived from antarctica) is inserted. Method for preparing enzyme digests. The method of claim 5, In step 2), the lipase is a method for producing a shea butter enzyme digestion is a lipase obtained from the pancreatic tissue or translocation of the animal. The method of claim 5, The content of the lipolytic enzyme is 0.01 to 10% by weight based on the total weight of the liquid shea butter enzyme production method of the shea butter enzyme. The method of claim 5, In step 3), the enzyme inactivation is a method for producing a shea butter enzyme digestion is carried out at 50 to 121 ℃ for 10 to 120 minutes. Cosmetics comprising the shea butter enzyme digest according to any one of claims 1 to 4. The method of claim 11, The cosmetic is a cosmetic comprising 1 to 100% by weight of the shea butter enzyme decomposition product based on the total content of the cosmetic. The method of claim 11, The cosmetics are selected from the group consisting of basic cosmetics, natural moisturizing cream, body keratin scrub, foot care keratin scrub, salt scrub, lip balm, massage cream and foot care cream. Food comprising a shea butter enzyme digest according to any one of claims 1 to 4. The method of claim 14, The food is 1 to 100% by weight of the shea butter enzyme digestion based on the total food content.

Images