CN101965132B - 奥特那作为增稠剂的用途和含有奥特那和其它增稠剂的增稠剂组合物 - Google Patents
奥特那作为增稠剂的用途和含有奥特那和其它增稠剂的增稠剂组合物 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
本发明涉及奥特那作为增稠剂，特别是食品增稠剂的用途，包含奥特那和至少一种其它增稠剂的增稠剂组合物、包含该增稠剂组合物的食品和提高食品粘度的方法。
Description
本发明涉及奥特那(alternan)作为增稠剂，特别是食品增稠剂的用途，包含奥特那和至少一种其它增稠剂的增稠剂组合物、包含该增稠剂组合物的食品和提高食品粘度的方法。
长期已知的普通食品增稠剂是淀粉、淀粉衍生物、改性淀粉、果胶、藻酸、藻酸盐、瓜尔豆粉、黄蓍胶、阿拉伯树胶、明胶、角豆粉、半乳甘露聚糖、黄原胶、角叉菜胶、刺梧桐树胶、塔拉胶、罗望子胶、结冷胶、甘露聚糖、麦芽糖糊精等。关于该主题有详尽文献，参见例如Belitz，Grosch，Handbuch der Lebensmittelchemie[Manual of food chemistry]，第4版，1992，Springer Verlag，Berlin-Heidelberg-New York；R.L.Whistler，J.N.BeMiller，Carbohydrate Chemistry for Food Scientists，1997，Eagan Press，St.Paul，USA；A.Nussinovitch，Hydrocolloid Applications，1997，BlackieAcademic & Professional，London。
在US 4,540,510中描述了用于印刷油墨和化妆制剂的协同增稠剂组合物。US 4,540,510描述了包含分子量高于大约一百万的丙烯酰胺-甲基丙磺酸聚合物和选自半乳甘露聚糖胶、半乳甘露聚糖胶的羟烷基醚、羟烷基纤维素醚、聚环氧烷聚合物及其混合物的水溶性聚合物的组合物，所述聚合物在该混合物中以在液体中实现协同增稠作用的比例存在。
专利申请US20060141127描述了用于饮料，尤其是用于果汁的增稠体系。该增稠体系由发挥协同作用的两种组分——增稠剂和增稠助剂构成。该协同作用能够降低所用增稠剂的量。该增稠剂选自面粉、树胶、改性食物淀粉及其混合物，该助剂选自柑橘香料、柑橘油、柠檬皮及其混合物。
本发明的目的是找出另外有效增稠剂或高度有效的增稠剂组合物，其特别适用在食品中。用根据所附专利权利要求的技术教导实现该目的。
本发明涉及奥特那作为增稠剂的用途。
根据本发明，奥特那是由葡萄糖单元构成的多糖。该葡萄糖单元经由α-1，3-和α-l，6-糖苷键连接在一起，这两种键类型主要交替出现。奥特那可含有支链(Seymour等人，Carbohydrate Research 74，(1979)，41-62)。奥特那和制造奥特那的方法是现有技术中已知的并例如描述在Jeanes等人(1954)J.Am.Chem.Soc，76：5041-5052、Misaki等人(1980)Carbohydr.Res.，84：273-285、Cote和Robyt(1982)，Carbohydr.Res.，101：57-74、Cote(1992)，Carbohydrate Polymers 19，249-252、WO 00/47727、US 5,702,942、US20060127328、PCT/EP2008/051760中。
本发明中所用的奥特那优选具有大约10000000克/摩尔至大约60000000克/摩尔(用GPC MALLS测得)，更优选大约12000000克/摩尔至大约50000000克/摩尔的重均分子量Mw。
在一个实施方案中，所用奥特那如专利申请WO 00/47727中所述借助来自肠膜明串珠菌的奥特那蔗糖酶制成，并优选具有大约33000000克/摩尔至大约60000000克/摩尔(用GPC MALLS测得)，更优选大约33000000克/摩尔至大约50000000克/摩尔的重均分子量Mw。
在另一优选实施方案中，使用具有12000000至30000000克/摩尔(用GPC MALLS测得)，更优选14000000至28000000克/摩尔，再更优选16000000至26000000克/摩尔，最优选19000000至23000000克/摩尔的重均分子量Mw的奥特那并借助缩短的奥特那蔗糖酶制成。在特此引用的国际申请PCT/EP2008/051760中描述了该缩短的奥特那蔗糖酶、所述奥特那的制造方法和奥特那。
根据本发明的术语增稠剂是指吸收液体，优选水，溶胀并最后转化成粘性真溶液或胶体溶液的高分子物质。
奥特那可根据本发明用作增稠剂以提高液体的粘性或改进凝胶的触变性。
奥特那优选用于工业、化妆品、药物或食疗制品的增稠，例如漆、霜、清洁剂、织物整理剂、油墨、涂料分散体、粘合剂、纸、(膳食)食品、食品中间体和食品原料产品的增稠。根据本发明的术语食品还包括饮料。
尤其优选用于(膳食)食品的增稠，因为奥特那可食用但无热量。食品可以选自，但不限于，调味汁、肉汁、汤、调味品、蘸料、乳制品如酸奶、酸奶饮料、乳酪、全脂奶、脱脂奶、酪乳、酸乳、酸乳酒、乳清、慕斯、果子冻、布丁、涂抹料、果酱、冰淇淋、烘烤食品和生面团。
奥特那可以在食品制造过程中或食品临食用之前与(膳食)食品混合。奥特那优选为粉末或糊料形式，例如与水混合。
奥特那以提供所需增稠程度的量添加到食品中。可用的量为食品总重量的0.1-10重量％、0.1-5重量％、0.1-4重量％或0.1-3重量％。
另一方面，本发明涉及包含奥特那和至少一种其它增稠剂的增稠剂组合物。确定所述组合物具有协同增稠作用。术语“增稠剂”具有上述含义。
在一个优选实施方案中，与奥特那一起形成增稠剂组合物的其它增稠剂是多糖。优选的增稠剂选自淀粉、淀粉衍生物、改性淀粉、淀粉磷酸酯、果胶、改性果胶、藻酸、藻酸盐、瓜尔豆粉、黄蓍胶、阿拉伯树胶、明胶、角豆粉、半乳甘露聚糖、黄原胶、角叉菜胶、刺梧桐树胶、塔拉胶、罗望子胶、结冷胶、甘露聚糖、麦芽糖糊精、纤维素、衍化纤维素、葡聚糖和两种或更多种这些物质的混合物。所述物质属于现有技术并更详细描述在技术文献和词典中，如
Lexikon Chemie，第10版，1997，ThiemeVerlag，Stuttgart；Belitz，Grosch，Handbuch der Lebensmittelchemie，第4版，1992，Springer Verlag，Berlin-Heidelberg-New York；R.L.Whistler，J.N.BeMiller，Carbohydrate Chemistry for Food Scientists，1997，EaganPress，St.Paul，USA；A.Nussinovitch，Hydrocolloid Applications，1997，Blackie Academic & Professional，London。
用包含奥特那和选自淀粉、改性淀粉、淀粉衍生物和淀粉磷酸酯的增稠剂的增稠剂组合物实现尤其好的协同增稠作用。也可以使用包含奥特那和两种或更多种选自淀粉、改性淀粉、淀粉衍生物和淀粉磷酸酯的增稠剂的混合物。在一个具体实施方案中，上述组合物仅由奥特那和一种或多种选自淀粉、改性淀粉、淀粉衍生物和淀粉磷酸酯的增稠剂构成。
多糖淀粉是化学均匀的基本结构单元，葡萄糖分子的聚合物。淀粉是聚合程度、葡萄糖链的分支的出现和它们的链长不同并且还可以改性，例如磷酸化的不同分子形式的混合物。淀粉的主要成分是直链淀粉和支链淀粉。直链淀粉是α-1，4-糖苷连接的葡萄糖分子的基本无支链聚合物。支链淀粉是不同支化的葡萄糖链的复杂混合物：葡萄糖单元以线型方式用α(1→4)键连接，且在此由于出现额外的α-1，6-糖苷键而产生分支。在用于工业淀粉生产或用作食物的典型植物，例如玉米、稻米、小麦或马铃薯中，合成淀粉由大约20％-25％直链淀粉和大约70％-75％支链淀粉构成。关于淀粉和淀粉生产方法的基本信息可见于例如下列文献：
Dictionaryof Chemistry，J.Falbe和M.Regitz(编辑)，第10版，Thieme，Stuttgart，New York(1999)；Tegge，G.，Hrsg.，
und
第3版；Behr′s：Hamburg，(2004)；Galliard，T.，Starch：Properties和Potential，Wiley：New York，(1987)；Zoebelein，H.，Hrsg.，Dictionary of RenewableResources，第2版，Wiley-VCH：Weinheim，(1997)；Klingler，R.W.，Grundlagen der Getreidetechnologie，Behr′s：Hamburg，(1995)；第128页；Loncin，Marcel Grundlagen der Verfahrenstechnik in derLebensmittelindustrie[Basics of method engineering in the food industry].Frankfurt/Main：Verlag Sauerlander 1969；Tscheuschner，H.D.Grundzüge der Lebensmitteltechnik[Basics of food technology].Hamburg：Behrs Verlag 2004；Kessler，H.G.Lebensmittel-und Bioverfahrenstechnik[Food and bioprocess technology].Munich：Verlag A.Kessler 1996；Martin，A.M.Bioconversion of waste materials to industrial products.London，New York：Blackie Academic&Professional 1998。
淀粉可通过已知方法(参见例如上述文献)由普通来源，例如由马铃薯、竹芋(竹芋粉)、木薯(木薯淀粉)、甘薯、小麦、玉蜀黍(玉米)、黑麦、稻米、大麦、黍、燕麦、高粱、栗子、橡实、豌豆、豆类、香蕉获得。冷溶胀淀粉经证实非常有利。因此，本发明的组合物中所用的淀粉可以是来自马铃薯、竹芋(竹芋粉)、木薯(木薯淀粉)、甘薯、小麦、玉蜀黍(玉米)、黑麦、稻米、大麦、黍、燕麦、高粱、栗子、橡实、豌豆、豆类或香蕉的淀粉。在特殊实施方案中，本发明的组合物中所用的淀粉可以是蜡质淀粉。根据本发明的蜡质淀粉是含有少于10％，优选少于5％，更优选少于3％，再更优选少于2％，最优选少于1％直链淀粉的淀粉。来自马铃薯、稻米和玉蜀黍(玉米)的蜡质淀粉特别合适，但不限于这些。
联系本发明，术语“改性淀粉”被理解为是指其特征在于从植物细胞中分离出后已借助化学、酶、热和/或机械方法改变的淀粉。可以将淀粉改性以尤其提高它们抗过热、酸和冷冻的稳定性；改变它们的质地；或延长或缩短胶凝时间。在本发明的一个实施方案中，该改性淀粉是已经热处理和/或酸处理的淀粉。在另一实施方案中，该改性淀粉是交联淀粉。在再一实施方案中，该改性淀粉是淀粉接枝聚合物。在再一些实施方案中，该改性淀粉是氧化淀粉、碱性-改性淀粉、漂白淀粉、酶处理淀粉、乙酰化淀粉、乙酰化氧化淀粉或预胶化淀粉。在另一实施方案中，该改性淀粉是淀粉酯，特别是其中已使用有机酸将酯基团引入淀粉中的淀粉酯。这些特别优选是磷酸酯、硝酸酯、硫酸酯、黄原酸酯、乙酸酯或柠檬酸酯淀粉。改性淀粉的具体实例是糊精(如No.E 1400)、酸处理淀粉(如No.E 1401)、碱性-改性淀粉(如No.E 1402)、漂白淀粉(如No.E 1403)、氧化淀粉(如No.E 1404)、酶处理淀粉(如No.E 1405)、单淀粉磷酸酯(如No.E 1410)、二淀粉磷酸酯(如No.E 1412)、磷酸化二淀粉磷酸酯(如No.E 1413)、乙酰化二淀粉磷酸酯(如No.E 1414)、乙酰化淀粉(如No.E 1420)、乙酰化淀粉(如No.E 1421)、乙酰化二淀粉己二酸酯(如No.E 1422)、乙酰化二淀粉甘油(如No.E 1423)、二淀粉甘油(如No.E 1430)、羟丙基淀粉(如No.E 1440)、羟丙基二淀粉甘油(如No.E 1441)、羟丙基二淀粉磷酸酯(如No.E 1442)、淀粉辛烯基琥珀酸钠(乳化淀粉，如No.E 1450)、乙酰化氧化淀粉(如No.E 1451)。
制造改性淀粉的方法是本领域技术人员已知的，并充分描述在一般文献中。关于改性和衍化淀粉制造的综述可见于例如Orthoefer(in Corn，Chemistry and Technology，1987，eds.Watson und Ramstad，第16章，479-499)；Modified Starch，Ridgwell Press，2002。
联系本发明，术语“淀粉衍生物”被理解为是指直链淀粉/支链淀粉比率改变、部分水解或化学改性的淀粉。化学改性可以例如通过使淀粉与单-、双-或多官能试剂或氧化剂反应来进行。此类反应主要基于通过醚化(例如羟烷基淀粉)、酯化、氧化和/或接枝共聚来转化葡聚糖(polyglucan)的羟基。在经此引用并入本文的下列文献中进一步定义淀粉衍生物：
Dictionary of Chemistry，Keyword″Starch derivatives″，J.Falbe和M.Regitz(编辑)，第10版，Thieme，Stuttgart，New York(1999)；Houben-Weyl14/2，900；Schriftenr.Fonds Chem.Ind.1986，H.25，5。术语“淀粉衍生物”和“改性淀粉”在一些情况下包括相同物质。但是，这两个术语都是标准文献中的普通术语。
淀粉磷酸酯及其制造方法从现有技术中获知(例如：
Dictionaryof Chemistry，J.Falbe和M.Regitz(编辑)，第10版，Thieme，Stuttgart，New York(1999)；Nakano，T.；Salvador，A.S.；Tamochi，J.；Sugimoto，Y.；Ibrahim，H.R.；Toba，Y.；Aoe，S.；Kawakami，H.；Aoki，T.，Nahrung/Food，(2003)47(4)，274-278；Marques，A.P.；Reis，R.L.；Hunt，J.A.，Biomaterials，(2002)23，1471-1478；Whistler u.BeMiller(Hrsg.)，Industrial Gums(3.)，S.592，San Diego：Academic Press 1993)。淀粉磷酸酯的具体实例是单淀粉磷酸酯(如No.E 1410)、二淀粉磷酸酯(如No.E 1412)、磷酸化淀粉磷酸酯(如No.E 1413)、乙酰化二淀粉磷酸酯(如No.E 1414)和羟丙基二淀粉磷酸酯(如No.E 1442)。
淀粉磷酸酯可以是在聚合葡萄糖单体的C2、C3或C6位置的单酯形式的淀粉磷酸酯(Takeda and Hizukuri，1971，Starch/
23，267-272)。植物合成的淀粉中磷酸的磷酸分布的特征通常在于，葡萄糖分子的C3位置中大约30％至40％的磷酸基团和C6位置中大约60％至70％的磷酸基团共价键合(Blennow等人，2000，Int.J.of Biological Macromolecules 27，211-218)。Blennow等人(2000，Carbohydrate Polymers 41，163-174)确定各种淀粉在葡萄糖分子的C6位置中键合的淀粉磷酸酯的含量，例如马铃薯淀粉(根据栽培品种，每毫克淀粉7.8至33.5纳摩尔)、来自各种姜黄属物种的淀粉(根据栽培品种，每毫克淀粉1.8至63纳摩尔)、木薯淀粉(每毫克淀粉2.5纳摩尔)、米淀粉(每毫克淀粉1.0纳摩尔)、绿豆淀粉(每毫克淀粉3.5纳摩尔)和高粱淀粉(每毫克淀粉0.9纳摩尔)。
本发明的组合物中所用的淀粉在另一实施方案中可以是抗性淀粉，特别是已知抗性淀粉类型1至4之一。
用包含奥特那和纤维素，如微晶纤维素或衍化纤维素的增稠剂组合物也实现尤其好的协同增稠作用。衍化纤维素的实例是，但不限于，纤维素醚、乙酸纤维素、丙酸纤维素、丁酸纤维素、硝酸纤维素、黄原酸纤维素、氨基甲酸纤维素和纤维素酯。
在一个实施方案中，纤维素衍生物是纤维素醚，尤其是烷基醚和芳烷基醚，它们可以选自，但不限于羧甲基纤维素、羧甲基纤维素钠、交联羧甲基纤维素钠、(酶)水解羧甲基纤维素、羧甲基羟乙基纤维素、甲基纤维素、乙基纤维素、乙基甲基纤维素、丙基纤维素、苄基纤维素、羟甲基纤维素、羟乙基纤维素、羟丙基纤维素、甲基羟乙基纤维素、甲基羟丙基纤维素、甲基羟丁基纤维素、乙基羟乙基纤维素、羟丙基甲基纤维素和氰乙基纤维素。也参见：Whistler u.BeMiller(Hrsg.)，Industrial Gums(3.)，S.475ff.，San Diego：Academic Press 1993。
用藻酸盐和角叉菜胶进一步实现尤其好的协同增稠作用。
本发明的另一些有益实施方案是包含奥特那和选自淀粉、改性淀粉、淀粉磷酸酯、淀粉衍生物、纤维素、衍化纤维素、藻酸盐、角叉菜胶和两种或更多种这些物质的混合物的其它增稠剂的混合物。
在本发明的增稠剂组合物中，奥特那和所述其它增稠剂的重量比优选为10∶1至1∶10，更优选8∶1至1∶8，再更优选5∶1-1∶5，尤其优选2.5∶1-1∶2.5，最优选1.5∶1-1∶1.5。
该增稠剂组合物可以是各种形式，例如颗粒或粉末，粉末最优选。
在本发明的另一变体中，前述组分奥特那和其它增稠剂以套件形式制备。这意味着这两种组分未混合存在，但一起置于包装单元，例如带有两个独立容器的包装单元中，奥特那装在一个容器中，其它增稠剂装在另一容器中。利用套件，本发明的增稠剂组合物可以按需要以组分混合物形式制备并随后进一步使用。该套件的这两种组分优选都是粉末形式。
该套件中的所述其它增稠剂可以与上文对组合物所述的相同，尽管尤其优选为淀粉、改性淀粉、淀粉磷酸酯、淀粉衍生物或或两种或更多种这些物质的混合物。优选如上文对增稠剂组合物所述那样选择该套件的组分的重量比例。
另一方面，本发明涉及前述增稠剂组合物或前述套件用于使食品、食品原料产品或食品中间体增稠的用途。
用于(膳食)食品的增稠的用途是本发明的一个实施方案。食品可以选自，但不限于调味汁、肉汁、汤、调味品、蘸料、乳制品如酸奶、酸奶饮料、乳酪、全脂奶、脱脂奶、酪乳、酸乳、酸乳酒、乳清、慕斯、果子冻、布丁、涂抹料、果酱、冰淇淋、烘烤食品和生面团。
前述增稠剂组合物或前述套件可以在食品制造过程中或食品临食用之前与(膳食)食品混合。
该组合物以实现所需增稠程度的量添加到食品中。可用的量为食品总重量的0.1-10重量％、0.1-5重量％、0.1-4重量％或0.1-3重量％。
再一方面，本发明涉及含有上述增稠剂组合物的食品、食品原料产品或食品中间体。增稠剂组合物的含量优选如上所述。该增稠剂组合物可以在食品制造过程中或食品临食用之前与食品混合。
本发明的食品可以选自，但不限于调味汁、肉汁、汤、调味品、蘸料、乳制品如酸奶、酸奶饮料、乳酪、全脂奶、脱脂奶、酪乳、酸乳、酸乳酒、乳清、慕斯、果子冻、布丁、涂抹料、果酱、冰淇淋、烘烤食品和生面团。
最后，本发明还涉及提高食品、食品原料产品或食品中间体的粘度的方法，其中将上述增稠剂组合物与该食品、食品原料产品或食品中间体混合。
如果该食品、食品原料产品或食品中间体在加入本发明的增稠剂组合物后进行热处理，可以实现特别好的增稠效果。热处理意味着将该食品、食品原料产品或食品中间体加热至80-100℃，该加热可以在制造过程中或在制造过程后进行。加热持续时间可变并取决于特定食品。但是，通常，加热进行至少10秒。
下面用实施例描述本发明，但这些无论如何不被视为限制本发明的范围。
实施例
1.奥特那的制造
方法1
在大肠埃希氏杆菌dH5α中转化质粒pAI-B-AlSu Q29。pAI-B-AlSu含有来自肠膜明串珠菌株NRRL B-1355(参见WO 00/47727)的全长奥特那蔗糖酶的编码序列，不含信号肽的N-端39氨基酸，在C-端连接到八肽strep-标记上。该strep-标记经由二肽连接子连接到蛋白质上。奥特那蔗糖酶的表达在tetA启动子/操纵子和阻遏物的转录控制下。tetA启动子极大地受在相同质粒上编码并在构成上由β-内酰胺酶启动子表达的tet-阻遏物的调节。由此，奥特那蔗糖酶的表达受到严格抑制直至被四环素或无水四环素AHT有效化学诱导。
该细胞在含有100微克/毫升氨苄青霉素和10％LB培养基的矿质培养基(Horn等人，1996)中预培养。用这种预培养物接种不含LB的矿质培养基。细胞在37℃下生长并用无水四环素(AHT)(0.2毫克/升)诱导，并在25℃下进一步生长。收取细胞，再悬浮在[10mM MOPS pH 7.6；2.5mMCaCl2和0.05％Triton X-100]中并用高压匀浆器萃取。细胞溶解产物在4℃和20000转/分钟下离心20分钟。上清液在0.22微米过滤器上过滤，获得奥特那蔗糖酶提取物。
在含有0.13％乙酸、100mM NaAc pH 5.3、20％蔗糖、1mM DTT和1600毫升经过滤的奥特那蔗糖酶提取物(大约3900单位)的60升生物转化中制造奥特那。该反应混合物在37℃下培养60小时。所得奥特那用60升工业乙醇在4℃下沉淀40小时，随后用60升工业乙醇洗涤两次并用60升60％无水乙醇洗涤一次。将该产物冻干。该奥特那的重均分子量为大约37000000克/摩尔。
方法2(用于实施例3)
在大肠埃希氏杆菌dH5α中转化质粒pAI-B-AlSu Q29(描述见上文)。该细胞在含有100微克/毫升氨苄青霉素和10％LB培养基的矿质培养基(Horn等人，1996)中预培养。用这种预培养物接种不含LB的矿质培养基。细胞在37℃下和在50的光学密度(OD600)下生长，用无水四环素(AHT)(0.2毫克/升)诱导它们，并在25℃下进一步生长22小时直至OD600为140。通过离心收取细胞，再悬浮在100mM NaAc，pH 5.3中并用高压匀浆器破坏(2周期，1200巴)。用DNase/RNase(3毫克/升)处理该细胞溶解产物。将所得提取物离心以获得包括包函体的未溶解细胞成分。废弃上清液，将丸粒再悬浮在8M脲、50mM NaAc pH 5.3中并在冰上在摇振的同时培养1小时。离心除去未溶解的细胞成分。为了复性，将上清液在0.5M脲、2.5mMCaCl2、100mM NaAc pH 5.3中稀释1∶18.75倍。将复性的包函体立即在液氮中冷冻并储存在-20℃下。
在活性检测法(Lopez-Mungia等人，1993)中测定活性。1单位奥特那蔗糖酶相当于在37℃下每分钟转化1微摩尔果糖。
在含有75mM NaAc pH 5.3、20％蔗糖和5000毫升复性包函体(大约11950单位)的30升生物转化中制造奥特那。该反应混合物在37℃下培养47小时。所得奥特那用30升工业乙醇在4℃下沉淀40小时，随后用30升工业乙醇洗涤两次并用30升60％无水乙醇洗涤一次。将该产物冻干。该奥特那的重均分子量为大约40000000克/摩尔。
参考资料：
Horn U，Strittmatter W，Krebber A，Knupfer U，Kujau M，Wenderoth R，Muller K，Matzku S，Pluckthun A，Riesenberg D.Highvolumetric yields of functionally dimeric miniantibodies in Escherichia coli，using an optimized expression vector and high-cell-density fermentationunder nonlimited growth condition(使用在无限制生长条件下的最佳表达载体和高细胞密度发酵，功能二聚微型抗体在大肠埃希氏杆菌中的高体积收率).Appl Microbiol Biotechnol 1996；(46)：524-532.
2.调味汁的增稠
选择简单的调味汁体系测试奥特那的粘性形成性质。
基本配方
鸡汤 89.85％
淀粉 2.83％
大豆油 3.63％
面粉 2.12％
鸡清汤 1.21％
黄原胶 0.25％
盐 0.10％
使用如实施例1中制成的奥特那和/或淀粉(
来自Tate&Lyle公司的改性糯玉米淀粉)作为增稠剂。
煮制：是指将含奥特那的配方加热至85-87℃的温度并在此温度下保持10分钟。如果没有在含奥特那的情况下进行煮制步骤，则将奥特那在该10分钟保持时间后搅拌到该调味汁中。
粘度测量：用布鲁克菲尔德RV粘度计测量。速度设定为恒定20转/分钟。根据样品的增稠改变心轴。使调味汁达到室温(21℃)。粘度在20cP至80000cP(cP＝厘泊)的范围内。
方法：
a)无煮制的方法
1.量出鸡汤
2.如果存在，将面粉与淀粉预混
3.将干混物添加到冷鸡汤中，剧烈搅动
4.测定冷粘度(1至10级，其中1表示低粘度，10表示极高粘度)
5.加入鸡清汤和盐
6.加入油
7.将该混合物加热至85-88℃
8.测定热粘度(1至10级，其中1表示低粘度，10表示极高粘度)
9.将该锅加盖并保持温度10分钟
10.移去盖并在缓慢冷却的同时搅动该调味汁。该调味汁仍然热(65-71℃)
11.分阶段加入奥特那直至充分混合
12.在添加奥特那后测定粘度(1至10级，其中1表示低粘度，10表示极高粘度)
13.将最终调味汁置于储存罐中并密封。
b)含煮制的方法
1.量出鸡汤
2.将面粉与奥特那和如果存在的淀粉预混
3.将干混物添加到冷鸡汤中，剧烈搅动
4.测定冷粘度(1至10级，其中1表示低粘度，10表示极高粘度)
5.加入鸡清汤和盐
6.加入油
7.将该混合物加热至85-88℃
8.测定热粘度(1至10级，其中1表示低粘度，10表示极高粘度)
9.将该锅加盖并保持温度10分钟
10.移去盖并在缓慢冷却的同时搅动该调味汁。
13.将最终调味汁置于储存罐中并密封。
结果
淀粉和奥特那对粘度具有显著作用。在高的淀粉和奥特那浓度下，可以观察到协同作用。在0％淀粉下，当奥特那浓度从2％提高至6.25％时，观察到粘度升高(大约10000cP)。在2.83％的淀粉浓度下，当奥特那浓度从2％提高至6.25％时，粘度升高4倍至5倍(大约45000cP)。这些结果显示在图1中。
煮制对粘度具有影响，在煮制和奥特那浓度之间存在相互作用。当奥特那浓度为2％时，煮制不显著提高粘度。但是，当奥特那浓度为6.25％时，煮制和未煮制之间的粘度差为大约20000cP。这些结果显示在图2中。
3.布丁增稠
在速食布丁中测试三种不同的奥特那浓度(0、2.5和5.0％)和三种不同的淀粉浓度(0、2.25和4.5％)并评测奥特那和淀粉之间的协同作用。
根据实施例1制备奥特那。实验A-F中的淀粉是Firm
来自National Starch公司的衍生自糯玉米的改性淀粉，在浓度为4.5％的实验G、H和I中，其是Ultrasperse
来自National Starch的衍生自糯玉米的改性淀粉。
结果列在下表中。奥特那和淀粉具有增稠作用。发现淀粉和奥特那之间的协同相互作用，在较高淀粉浓度下尤其明显。
3.与淀粉、纤维素衍生物、藻酸盐和角叉菜胶的协同作用
3.1材料表征：
淀粉：
○一般玉米淀粉(Sigma)
○糯玉米淀粉(Sigma)
○米淀粉(12-14％直链淀粉，0.5纳摩尔/毫克C-6-磷酸酯)
纤维素衍生物：
○DOW chemical公司的Walocel CMC 50000PA(羧甲基纤维素钠)
○DOW chemical公司的Methocel K4M(羟丙基甲基纤维素)
○DOW chemical公司的Methocel A4M(甲基纤维素)
藻酸盐：藻酸钠(Sigma)
角叉菜胶：Iota-角叉菜胶(Sigma)
3.2方法：
快速粘度分析仪(RVA)：
在快速粘度分析仪(Newport Scientific Pty Ltd.，Investment SupportGroup，Warriewod NSW 2102，Australien)中在水溶液(25克总重量)中测试与第二增稠剂结合的奥特那。实验状况如下构成：
试验结束23:00
测得的粘度如下：
-起始冷粘度：在5:20min的粘度
-热粘度：在95℃下的粘度峰值
-最终粘度：最后的粘度
质构仪(Texture Analyser，TA)：
在室温(23℃)下储存大约20小时后使用TA XT2质构仪测量RVA-样品的凝胶强度。质构仪上的设置如下：
测量原理： 在压力方向上的力
前进速度： 2mm/s
测试速度： 0.5mm/s
触发值： 2.0g
逆向速度： 0.5mm/s
距离： 7mm
测量以克计的正峰值(F1)和负峰值(F2)。
与淀粉结合的奥特那的粘度
与其它增稠剂结合的奥特那的粘度
Claims (11)
1.增稠剂组合物，其包含奥特那和至少一种其它增稠剂，其中所述其它增稠剂选自淀粉、改性淀粉、淀粉衍生物、淀粉磷酸酯、藻酸盐、角叉菜胶、衍化纤维素和两种或更多种这些物质的混合物，其中所述奥特那的重均分子量Mw范围为33000000克／摩尔至60000000克／摩尔，并且所述奥特那由奥特那蔗糖酶制成。
2.如权利要求1中所述的增稠剂组合物，其中所述奥特那和所述其它增稠剂的重量比为10：1至1：10。
3.如权利要求1-2之一中所述的增稠剂组合物，其中其是粉末形式。
4.一种套件，其包含奥特那和至少一种其它增稠剂作为组分，其中所述其它增稠剂选自淀粉、改性淀粉、淀粉衍生物、淀粉磷酸酯、藻酸盐、角叉菜胶、衍化纤维素和两种或更多种这些物质的混合物，其中所述奥特那的重均分子量Mw范围为33000000克／摩尔至60000000克／摩尔，并且所述奥特那由奥特那蔗糖酶制成。
5.如权利要求4中所述的套件，其中所述奥特那和所述其它增稠剂的重量比为10：1至1：10。
6.如权利要求1-3之一中所述的增稠剂组合物或如权利要求4-5之一中所述的套件使食品、食品原料产品或食品中间体增稠的用途。
7.如权利要求6中所述的用途，其中该食品选自调味汁、肉汁、汤、调味品、蘸料、乳制品如酸奶、酸奶饮料、乳酪、全脂奶、脱脂奶、酪乳、酸乳、酸乳酒、乳清、慕斯、果子冻、布丁、涂抹料、果酱、冰淇淋、烘烤食品和生面团。
8.食品、食品原料产品或食品中间体，其中其含有如权利要求1-3之一中所述的增稠剂组合物。
9.如权利要求8中所述的食品、食品原料产品或食品中间体，其中其选自调味汁、肉汁、汤、调味品、蘸料、乳制品如酸奶、酸奶饮料、乳酪、全脂奶、脱脂奶、酪乳、酸乳、酸乳酒、乳清、慕斯、果子冻、布丁、涂抹料、果酱、冰淇淋、烘烤食品和生面团。
10.提高食品、食品原料产品或食品中间体的粘度的方法，其中将如权利要求1-3之一中所述的增稠剂组合物添加到该食品、食品原料产品或食品中间体中。
11.如权利要求10中所述的方法，其中对该食品、食品原料产品或食品中间体施以热处理。
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP08102413A EP2098123A1 (de) | 2008-03-07 | 2008-03-07 | Verwendung von Alternan als Verdickungsmittel und Verdickungsmittelzusammensetzungen enthaltend Alternan und ein weiteres Verdickungsmittel. |
| EP08102413.5 | 2008-03-07 | ||
| US6889708P | 2008-03-11 | 2008-03-11 | |
| US61/068897 | 2008-03-11 | ||
| PCT/EP2009/001761 WO2009109408A1 (en) | 2008-03-07 | 2009-03-06 | Use of alternan as a thickening agent and thickening agent compositions containing alternan and another thickening agent |
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| CN101965132A CN101965132A (zh) | 2011-02-02 |
| CN101965132B true CN101965132B (zh) | 2014-01-22 |
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| US10005850B2 (en) | 2013-12-16 | 2018-06-26 | E I Du Pont De Nemours And Company | Use of poly alpha-1,3-glucan ethers as viscosity modifiers |
| US9957334B2 (en) | 2013-12-18 | 2018-05-01 | E I Du Pont De Nemours And Company | Cationic poly alpha-1,3-glucan ethers |
| CA2934923C (en) | 2013-12-23 | 2021-06-22 | Goodman Fielder New Zealand Limited | An improved beverage and method of manufacture |
| US9926541B2 (en) | 2014-02-14 | 2018-03-27 | E I Du Pont De Nemours And Company | Glucosyltransferase enzymes for production of glucan polymers |
| US20150232785A1 (en) | 2014-02-14 | 2015-08-20 | E I Du Pont De Nemours And Company | Polysaccharides for viscosity modification |
| JP2017515921A (ja) | 2014-03-11 | 2017-06-15 | イー・アイ・デュポン・ドウ・ヌムール・アンド・カンパニーＥ．Ｉ．Ｄｕ Ｐｏｎｔ Ｄｅ Ｎｅｍｏｕｒｓ Ａｎｄ Ｃｏｍｐａｎｙ | 酸化されたポリα−１，３−グルカン |
| CN106661559A (zh) | 2014-05-29 | 2017-05-10 | 纳幕尔杜邦公司 | 可溶性葡聚糖纤维的酶促合成 |
| CA2949273A1 (en) | 2014-05-29 | 2015-12-03 | E. I. Du Pont De Nemours And Company | Enzymatic synthesis of soluble glucan fiber |
| CA2949289A1 (en) | 2014-05-29 | 2015-12-03 | E. I. Du Pont De Nemours And Company | Enzymatic synthesis of soluble glucan fiber |
| MX2016015605A (es) | 2014-05-29 | 2017-03-10 | Du Pont | Síntesis enzimática de fibra soluble de glucano. |
| CA2949269A1 (en) | 2014-05-29 | 2015-12-03 | Qiong Cheng | Enzymatic synthesis of soluble glucan fiber |
| EP3919599A1 (en) | 2014-06-19 | 2021-12-08 | Nutrition & Biosciences USA 4, Inc. | Compositions containing one or more poly alpha-1,3-glucan ether compounds |
| US9714403B2 (en) | 2014-06-19 | 2017-07-25 | E I Du Pont De Nemours And Company | Compositions containing one or more poly alpha-1,3-glucan ether compounds |
| EP3237455B1 (en) | 2014-12-22 | 2020-03-04 | DuPont Industrial Biosciences USA, LLC | Polysaccharide compositions for absorbing aqueous liquid |
| JP6770519B2 (ja) | 2014-12-23 | 2020-10-14 | イー・アイ・デュポン・ドウ・ヌムール・アンド・カンパニーＥ．Ｉ．Ｄｕ Ｐｏｎｔ Ｄｅ Ｎｅｍｏｕｒｓ Ａｎｄ Ｃｏｍｐａｎｙ | 酵素により製造されるセルロース |
| CN104473139B (zh) * | 2014-12-31 | 2016-10-05 | 郑州轻工业学院 | 一种低脂无蛋/蛋黄/全蛋沙拉酱及其制作方法 |
| AU2015378723B2 (en) | 2015-01-23 | 2019-08-22 | Goodman Fielder Pte. Limited | Milk based compositions comprising milk derived, denatured retentate |
| AT518612B1 (de) | 2015-02-06 | 2019-03-15 | Chemiefaser Lenzing Ag | Polysaccharid-Suspension, Verfahren zu ihrer Herstellung und ihre Verwendung |
| CA2970175A1 (en) | 2015-02-06 | 2016-08-11 | E. I. Du Pont De Nemours And Company | Colloidal dispersions of poly alpha-1,3-glucan based polymers |
| US10787524B2 (en) | 2015-04-03 | 2020-09-29 | Dupont Industrial Biosciences Usa, Llc | Oxidized dextran |
| US10633683B2 (en) | 2015-04-03 | 2020-04-28 | Dupont Industrial Biosciences Usa, Llc | Gelling dextran ethers |
| WO2016196021A1 (en) | 2015-06-01 | 2016-12-08 | E I Du Pont De Nemours And Company | Structured liquid compositions comprising colloidal dispersions of poly alpha-1,3-glucan |
| CN105064082A (zh) * | 2015-09-08 | 2015-11-18 | 湖州新创丝织品有限公司 | 一种新型天然多糖印花增稠剂 |
| JP2019504932A (ja) | 2015-11-13 | 2019-02-21 | イー・アイ・デュポン・ドウ・ヌムール・アンド・カンパニーＥ．Ｉ．Ｄｕ Ｐｏｎｔ Ｄｅ Ｎｅｍｏｕｒｓ Ａｎｄ Ｃｏｍｐａｎｙ | 洗濯ケアおよび織物ケアにおいて使用するためのグルカン繊維組成物 |
| US10876074B2 (en) | 2015-11-13 | 2020-12-29 | Dupont Industrial Biosciences Usa, Llc | Glucan fiber compositions for use in laundry care and fabric care |
| WO2017083228A1 (en) | 2015-11-13 | 2017-05-18 | E. I. Du Pont De Nemours And Company | Glucan fiber compositions for use in laundry care and fabric care |
| JP2020066606A (ja) * | 2018-10-25 | 2020-04-30 | 株式会社ダイセル | １型ヘルパーｔ細胞増加剤、食品、及び医薬 |
| CN109349315A (zh) * | 2018-11-19 | 2019-02-19 | 广州酒家集团利口福食品有限公司 | 一种低脂慕斯水果挞及其制作方法 |
| JP2022117603A (ja) | 2021-02-01 | 2022-08-12 | ホシデン株式会社 | 非接触給電装置 |
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Also Published As
| Publication number | Publication date |
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| DK2262378T3 (en) | 2015-02-16 |
| EP2262378B1 (en) | 2014-11-12 |
| BRPI0908952A8 (pt) | 2015-12-29 |
| AR070818A1 (es) | 2010-05-05 |
| WO2009109408A1 (en) | 2009-09-11 |
| MX2010008910A (es) | 2010-09-07 |
| EP2098123A1 (de) | 2009-09-09 |
| JP2011512827A (ja) | 2011-04-28 |
| JP5615188B2 (ja) | 2014-10-29 |
| CN101965132A (zh) | 2011-02-02 |
| CA2716779C (en) | 2016-05-10 |
| NZ587796A (en) | 2012-06-29 |
| BRPI0908952A2 (pt) | 2015-07-28 |
| US8541041B2 (en) | 2013-09-24 |
| US20110014345A1 (en) | 2011-01-20 |
| CA2716779A1 (en) | 2009-09-11 |
| CO6300833A2 (es) | 2011-07-21 |
| AU2009221399B2 (en) | 2014-10-09 |
| ES2528390T3 (es) | 2015-02-09 |
| EP2262378A1 (en) | 2010-12-22 |
| AU2009221399A1 (en) | 2009-09-11 |
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