CN102108137A - 含蛋白质-多糖缀合物的脂溶性活性成分的组合物 - Google Patents
含蛋白质-多糖缀合物的脂溶性活性成分的组合物 Download PDFInfo
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- CN102108137A CN102108137A CN2010101243322A CN201010124332A CN102108137A CN 102108137 A CN102108137 A CN 102108137A CN 2010101243322 A CN2010101243322 A CN 2010101243322A CN 201010124332 A CN201010124332 A CN 201010124332A CN 102108137 A CN102108137 A CN 102108137A
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Abstract
本发明公开了一种含蛋白质-多糖缀合物的脂溶性活性成分的组合物。具体地,该组合物包含:a)一种或多种脂溶性活性成分;b)一种或多种蛋白质,其选自适用于食物应用的蛋白质;和c)一种或多种多糖;其中蛋白质与多糖的重量比被选择为1∶b,条件是b等于或大于5。该组合物可用于食物、饮料、动物饲料、化妆品或药物组合物的富集、强化和/或着色,能够提供关于光学透明度和乳液稳定性的非常良好的特性和/或改进的颜色强度和颜色稳定性。
Description
技术领域
本发明涉及含有一种或多种蛋白质、一种或多种多糖和一种或多种脂溶性活性成分的组合物。这些组合物可用于食物、饮料、动物饲料和/或化妆品的富集(enrichment)、强化(fortification)和/或着色。本发明还涉及通过将组合物与饮料成分混合来制造饮料的方法。本发明还涉及可通过该方法获得的饮料。
背景技术
用于对食物、饮料、动物饲料或化妆品进行富集、强化、或着色的含有脂溶性活性成分(例如β-胡萝卜素)的组合物是本领域已知的。β-胡萝卜素是一种优选的着色剂化合物,这归因于其浓烈的和对上述应用而言非常令人愉悦的橙色。因为最终的组合物通常是水性组合物如饮料,所以不得不向组合物中添加额外的用于富集、强化和/或着色的化合物,以避免脂肪(油)相从产物中分离,所述分离会导致相应的产品不可接受。
用于对食物、饮料、动物饲料或化妆品进行富集、强化、或着色的含有脂溶性活性成分(例如β-胡萝卜素)的组合物是本领域已知的。β-胡萝卜素是一种优选的着色剂化合物,这归因于其浓烈的和对上述应用而言非常令人愉悦的橙色。因为最终的组合物通常是水性组合物如饮料,所以不得不向组合物中添加额外的用于富集、强化和/或着色的化合物,以避免脂肪(油)相从产物中分离,所述分离会导致相应的产品不可接受。
因此,脂溶性活性成分常与辅助化合物(如淀粉或鱼明胶)组合,从而在最终水性组合物中避免相分离。然而,这些辅助化合物常对最终产物的颜色特性和营养特性具有负面影响。因此期望开发脂溶性活性成分的新颖组合物,其含有经改进的辅助化合物,所述辅助化合物在口味、乳化、乳液稳定性、成膜稳定性和/或组合物的颜色等方面具有非常良好的性质。
蛋白质已作为食物制品中的乳化剂使用了许多年[E.Dickinson,D.J.McClements,Molecular basis of protein functionality,in:E.Dickinson,D.J.McClements(Eds.),Advances in Food Colloids,Blackie Academic&Professional,London,UK,1995,pp.26-79]。然而,在等电点或接近等电点(例如在某具体蛋白质的净电荷和溶解度最小的特异的pH下)时乳化能力可能丧失。另外,存在高浓度盐时由于蛋白质静电排斥的屏蔽,乳化稳定性降低。大部分蛋白质具有低于pH7的等电点。大部分食物和饮料是酸性的;因此,等电点处较差的乳化稳定性限制了蛋白质在食物和饮料工业中的适用性(applicability)。
含蛋白质的水包油乳液的稳定性强烈依赖于乳液微滴表面吸附的电荷密度和乳化剂结构。蛋白质吸附层通过稳定乳液来膜阻止微滴与微滴之间的聚结(coalescence)。然而,经蛋白质稳定的乳液对诸如pH和例子强度等环境压力高度敏感[Rungnaphar Pongsawatmanit,Thepkunya Harnsilawat,David J.McClements,Colloids and Surfaces A:Physicochem.Eng.Aspects,287,59-67,2006]。当水性pH逼近蛋白质的等电点且/或盐浓度较高时,蛋白质层的静电排斥作用降低,因此发生蛋白质沉淀、乳液微滴聚结和膏状物形成(creaming)[Eric Dickinson Soft Matter,2008,4,932-942]。作为乳化剂的蛋白质在接近其等电点的pH值下因为沉淀而不能有效地发挥作用[N.G.Diftisa,C.G.Biliaderisb,V.D.Kiosseoglou,Food Hydrocolloids 19(2005)1025-1031]。
可通过形成蛋白质-多糖缀合物(conjugate)来改进乳液稳定性,所述缀合物通过共价结合产生[Eric Dickinson Soft Matter,2008,4,932-942]。蛋白质-多糖缀合物具有改进的乳化稳定性和空间稳定性,特别是在单独的蛋白质具有较差溶解度的条件下[Eric Dickinson Soft Matter,2008,4,932-942]。
通过与多糖缀合改善大豆蛋白的乳化特性也已被报道[N.Diftis and V.Kiosseoglou,FoodChemistry,81,1,2003;N.Diftis and V.Kiosseoglou,FoodHydrocolloids,20,787,2006;N.G.Diftis,et al.,Food Hydrocolloids,19,1025,2005;N.Diftis and V.Kiosseoglou,Food Chemistry,96,228]。蛋白质-多糖缀合能够改进蛋白质的乳化特性,特别是通过油微滴尺寸减少和乳液稳定来改进蛋白质的乳化特性。这些缀合物可以通过蛋白质和多糖之间的麦拉德型反应或者其他反应来生产。缀合物与未反应的蛋白质组份一起被吸附在界面上,从而增强了油微滴的空间稳定力。然而在等电点附近,蛋白质-多糖缀合物的乳液稳定性仍然不足以在食物和饮料应用中使用,食物和饮料应用中的蛋白质乳化剂仍然是个问题。
因此,仍然存在对不显示上述问题的脂溶性活性成分组合物的需要,所述组合物用于食物、饮料、动物饲料、化妆品或药物组合物的富集、强化和/或着色。
发明内容
因此,提供具有如上所述期望特性(例如关于光学透明度和乳液稳定性的非常良好的特性和/或改进的颜色强度和颜色稳定性)的脂溶性活性成分的组合物是本发明的一个目的(无论可应用在何处)。例如通过使用不同的乳化技术来改进制备脂溶性活性成分组合物的方法也是本发明的一个目的。
该目的已通过下述组合物解决,所述组合物包含:
a)一种或多种脂溶性活性成分;
b)一种或多种蛋白质,其选自适用于食物应用的蛋白质;和
c)一种或多种多糖;
其中蛋白质与多糖的重量比被选择为1∶b,条件是b等于或大于5。
我们设想现有技术的组合物的较差乳液稳定性的一个主要原因是蛋白质与多糖的重量比过低。报道的蛋白质与多糖的最高重量比为1∶4[S.Mishra,et al.,Food Hydrocolloids 15,9,2001;N.G.Diftis,et al.,FoodHydrocolloids 19,1025,2005;N.Diftis and V.Kiosseoglou,FoodHydrocolloids 20,787-792,2006;N.Diftis,V.Kiosseoglou,Food Chemistry96(2006)228-233;M.Akhtar and E.Dickinson,Food Hydrocolloids,21,607,2007]。已惊人地发现通过将重量比提高至1∶5或更高得到了稳定的乳液,其中蛋白质在等电点pH处不沉淀,且其甚至可在高离子强度下被生产。
本文使用的“脂溶性活性成分”是指:选自由维生素A、D、E、K及其衍生物组成的组的维生素;多不饱和脂肪酸;亲脂性健康成分;类胡萝卜素;和调味剂或芳香物质;以及它们的混合物。
根据本发明适合的多不饱和脂肪酸(PUFA)是单或多不饱和羧酸,其优选地具有16到24个碳原子,尤其是1到6个双键,优选地具有4或5或6个双键。
不饱和脂肪酸可属于n-6系列和n-3系列二者。n-3多不饱合酸的优选的例子是二十碳-5,8,11,14,17-五烯酸和二十二碳-4,7,10,13,16,19-六烯酸;优选的n-6多不饱合酸的例子是花生四烯酸和γ-亚麻酸。
多不饱合脂肪酸的优选的衍生物是其酯,例如甘油酯,尤其是甘油三酯;尤其优选的是乙酯。n-3和n-6多不饱和脂肪酸的甘油三酯是特别优选的。
甘油三酯可含有3个一致的不饱和脂肪酸,或2或3个不同的不饱和脂肪酸。它们也可部分含有饱和的脂肪酸。
当衍生物是甘油三酯时,通常用甘油酯化三个不同的n-3多不饱和脂肪酸。在本发明的一个优选的实施方案中使用甘油三酯,其中30%的脂肪酸部分是n-3脂肪酸,且其中25%是长链多不饱和脂肪酸。在又一个优选的实施方案中,使用可商业获得的‘30’n-3Food Oil(DSMNutritional Products Ltd,Kaiseraugst,瑞士)。
在本发明的另一个优选的实施方案中,PUFA酯是’75’n-3EE。ROPUFA’75’n-3EE是乙酯形式的精制海鱼油(marine oil),其具有最小72%n-3脂肪酸乙酯的含量。其用混合的生育酚、抗坏血酸棕榈酸盐、柠檬酸稳定,并含有迷迭香提取物。
在本发明的另一个优选的实施方案中,PUFA酯是′10′n-6Oil,其为最少具有9%γ-亚麻酸的精制的月见草油(evening primrose oil),其用DL-α-生育酚和抗坏血酸棕榈盐稳定。
根据本发明,使用含有多不饱和脂肪酸的甘油三酯的天然存在的油(一种或多种组份)可以是有利的,例如海鱼油(鱼油)和/或植物油,使用从经发酵的生物质或经遗传修饰的植物中提取的油也是有利的。
包含多不饱和脂肪酸甘油三酯的优选的油为橄榄油、葵花子油、月见草籽油、琉璃苣油(borage oil)、葡萄籽油、大豆油、花生油、小麦胚芽油(wheat germ oil)、南瓜子油、胡桃油、芝麻籽油、菜籽油(芸苔)、黑加仑籽油(blackcurrant seed oil)、猕猴桃籽油、来自特定真菌的油和鱼油。
多不饱和脂肪酸的优选的例子为例如亚油酸、亚麻酸、花生四烯酸、二十二碳六烯酸、二十碳五烯酸等等。
根据本发明优选的亲脂健康成分是:白藜芦醇;藁本(ligusticum);选自辅酶Q10(也称作“Q10”)、辅酶Q9和/或其还原形式(相应的泛醇)的泛醌和/或泛醇(一种或多种组分);染料木黄酮和/或α-硫辛酸。
本发明的特别优选的脂溶性活性成分为类胡萝卜素,特别是β-胡萝卜素、番茄红素、叶黄素、胭脂树橙(bixin)、虾青素、阿朴胡萝卜醛、β-阿朴-8′-胡萝卜醛、β-阿朴-12′-胡萝卜醛、角黄素、隐黄素、柠檬黄质和玉米黄素。最优选的是β-胡萝卜素。
在本发明的一个优选的实施方案中,以总组合物干物质为基础,组合物包含0.1和70重量%之间、进一步优选0.1和30重量%之间、进一步优选0.5和20重量%之间、最优选0.5和15重量%之间的一种或多种脂溶性活性成分。
根据本发明,优选的“适用于食物应用的蛋白质”是植物蛋白质。本文使用术语“植物蛋白质”是指来自大豆、羽扇豆(例如L.albus、L.angustifolius或其变种)、豌豆和/或马铃薯的蛋白质。蛋白质可从植物的任何部分分离,包括果实(例如大豆)、种子(包括经制备或加工的种子)等等;或来自全粉(whole flour)或脱脂产物如碎片(shred)、薄片(flake)等。
特别优选的是大豆蛋白。
本文使用术语“多糖”包括天然的和改性的多糖,例如果胶、葡聚糖、纤维素、纤维素衍生物、麦芽糖糊精、淀粉和/或改性淀粉。
本文使用术语“改性的多糖”是指在直链中含有亲脂片段如烃片段的多糖,所述烃片段优选地具有5到18个碳原子的链长度。优选地,改性的多糖应是人消耗可接受的,即优选的改性的多糖应当符合GRAS(Generally Recognized As Safe)标准或由全世界的各个管理机构批准用于食物消耗的。一种优选的改性的多糖是改性的食物淀粉。
本文使用术语“改性的食物淀粉”是指由通过已知的化学方法用疏水片段取代的淀粉制成的改性淀粉。例如,可用环状二羧酸酐如琥珀酸酐和/或戊二酸酐处理淀粉,所述酸酐用烷基或烯基烃基取代。
一种优选的改性淀粉是辛烯基琥珀酸淀粉钠(starch sodium octenylsuccinate,也称“OSA-淀粉”)。OSA-淀粉可含有其他水胶体,如淀粉、麦芽糖糊精、碳水化合物、胶质(gum)、玉米糖浆等,并可选地含有任何典型的乳化剂(作为共乳化剂),如脂肪酸单甘油酯和二甘油酯、脂肪酸的多甘油酯、卵磷脂、脱水山梨醇单硬脂酸酯和植物纤维或糖。
OSA-淀粉可以商品名HiCap 100、Capsul、Capsul HS、Purity Gum2000、UNI-PURE、HYLON VII等从例如National Starch商业获得;或从Roquette Frères商业获得;或以商品名C*EmCap从CereStar商业获得;或从Tate&Lyle商业获得。
优选将蛋白质与多糖的重量比选择为1∶b,条件是b等于或大于5,特别优选地,b选自从5到15的范围,更优选8到15,最优选8到10。
在本发明的一个特别优选的实施方案中,作为第一步骤由根据本发明的一种或多种蛋白质和一种或多种多糖形成蛋白质-多糖缀合物。
因此,本发明还涉及用于制造上述组合物的方法,包括以下步骤(该方法可按本文规定的用量使用所述成分进行):
I)将蛋白质悬浮于水中,
II)可选地从步骤I)的悬浮液中去除不溶的蛋白质;
III)混合多糖,蛋白质比多糖的重量比从1∶5到1∶15;
IV)可选地干燥步骤III)的混合物;
V)在适当的温度下将(干燥的)混合物加热合适的时间,形成缀合物;
VI)将步骤V)的缀合物分散在适当量的水中;
VII)向缀合物中添加包含所述一种或多种脂溶性活性成分的有机相;
VIII)用本领域技术人员已知的常规乳化方法乳化步骤VII)的混合物;
IX)可选地干燥步骤VIII)的乳液。
干燥步骤可用本领域技术人员已知的任何常规干燥步骤进行,优选的是喷雾干燥和/或粉末捕获工艺,其中被喷雾的悬浮液微滴在吸附剂(如淀粉或硅酸钙或硅酸或碳酸钙或其混合物)的床上被捕获并随后干燥。
加热步骤和/或可选的干燥步骤可以诱导蛋白质和多糖之间的麦拉德型反应。
步骤V)的缀合物可原样用于后续用途,或干燥用于后续用途。
进一步更优选的是根据本发明的组合物额外地包含一种或多种寡糖,如糊精和麦芽糖糊精,特别是具有5到65葡糖当量(DE)的那些,和葡萄糖浆,特别是具有20到95DE的那些。术语“葡糖当量”(DE)表示水解程度,是以干重为基础以D-葡萄糖计的还原糖的量;该标度以DE接近0的天然淀粉和DE为100的葡萄糖为基础。优选地,在根据本发明的组合物中使用麦芽糖糊精。
本发明还涉及上述组合物用于食物、饮料、动物饲料和/或化妆品的富集、强化和/或着色,优选地用于饮料富集、强化和/或着色的用途。
本发明的其他方面是含有上述组合物的食物、饮料、动物饲料、化妆品。
可使用本发明的制品形式作为着色剂或添加剂成分的饮料可以是碳酸饮料,例如调味的塞耳特斯水(flavored seltzer water)、软饮或矿物饮品,以及非碳酸饮料,例如调味的水、果汁、水果宾治(fruit punches)和这些饮料的碳酸形式。它们可以基于天然的水果汁或蔬菜汁或基于人工香料。还包括在内的是酒精饮料和即食饮料粉(instant beverage powder)。另外,还包括含糖饮料、不含热量并含有人工甜味剂的减肥饮料(diet beverage)。
另外,得自天然或合成来源的乳制品也属于食物制品的范围,其中本发明的制品形式可被用作着色剂或添加剂成分。这类制品的典型例子是乳饮品、冰激凌、乳酪、酸乳等等。乳替代制品如豆浆饮品和豆腐制品也包括在该应用范围内。
还包括在内的是作为着色剂或作为添加剂成分含有本发明的制品形式的甜品(sweets),如糖果制品(confectionery product)、糖果、口香糖、甜点,例如冰激凌、果冻(jellies)、布丁、即食布丁粉等等。
还包括在内的是谷物、点心、曲奇、意大利面(pasta)、汤和沙司(sauces)、蛋黄酱、沙拉酱等等,其含有本发明的制品形式作为着色剂或添加剂成分。另外,用于乳和谷物的水果制备物也包括在内。
借由本发明的组合物添加至食物制品中的一种或多种脂溶性活性成分(优选类胡萝卜素,特别是β-胡萝卜素)的终浓度以食物组合物的总重为基础可优选地从0.1到50ppm,尤其是1到30ppm,更优选3到20ppm,例如约6ppm,并取决于有待着色或强化的具体食物制品和着色或强化的预期等级。
优选地通过向食物制品中添加本发明组合物形式的脂溶性活性成分,来获得本发明的食物组合物。为了食物或药物制品的着色或强化,可根据本身已知的方法使用本发明的组合物来应用可分散于水中的固体制品形式。
通常,组合物可作为水性储存溶液添加,或者作为与适用于特定应用的其他食物成分的干粉混合物或预混合物添加。根据最终应用的组成,可例如使用干粉搅拌器、低剪力混合器、高压匀化器或高剪力混合器完成混合。显而易见的是,这类技术是本领域普通技术人员已知的。
通过以下的实施例进一步阐述本发明,所述实施例不用于限制本发明的范围。
附图说明
图1显示大豆蛋白、大豆蛋白/葡聚糖混合物(WR 1∶9)、大豆蛋白/葡聚糖缀合物(WR 1∶3和WR 1∶9)的ζ-电位(Zeta电位)
实施例
材料
大豆蛋白来自Jilin Fuji Protein Co.Ltd.(Soyasour 4000K,酸溶性大豆蛋白),其蛋白质含量为88%(以干物质计)。其具有pH4.7左右的等电点。
卵清蛋白(V级)来自Sigma-Aldrich Corporation(St.Louis,MO)。
葡聚糖(62kDa)是来自GE Healthcare(先前为Amersham PharmaciaBiotech,Buckinghamshire,英国)的多糖。
Maltrin 040来自Grain Processing Corporation(Muscatine,Iowa)。Maltrin 040是具有4到7葡糖当量的多糖。
制备蛋白质-多糖缀合物
可在固体状态或溶液条件下制备蛋白质-多糖缀合物。
固体状态方法:
在适当的pH下将蛋白质悬浮于水中。去除未不溶解的蛋白质(在10000rpm离心15分钟)。以适当的重量比(WR)将可溶蛋白质与多糖混合,并(通过冻干)干燥混合物。在适当的温度和相对湿度(60℃/79%)下将干燥的混合物加热合适的时间长度,形成缀合物。
溶液方法:
在合适的pH(pH7或8)下将蛋白质悬浮于水中。去除不溶的蛋白质(在10000rpm离心15分钟)。以合适的重量比(WR)将可溶的蛋白质与多糖混合,并在适当的温度下加热合适的时间长度,形成缀合物。缀合物可原样用于后续用途,或干燥后用于后续用途。
制备乳液
以适当的体积比(VR)向缀合物溶液中添加玉米油。调节pH后,在室温下用匀化器(FJ200-S,Shanghai Specimen Model Co.,中国)在10000rpm下将混合物预乳化1分钟,然后在室温下立即使用超声波装置(Scientz-IID,Scientz Biotechnology Co.,Ltd.Ningbo,中国)在450W的功率下乳化6分钟(运行2.5s/关闭2s)。
颗粒大小测量
每个动态光散射(DLS)测量使用新鲜稀释的乳液样品。测量在MalvernAutosizer 4700(Malvern Instruments,Worcs,UK)上进行,其装配有多-τ数字时间相关器(Malvern PCS7132)和固态激光器(Compass 315M-100,Coherent Inc.;输出功率≈100mW,λ=532nm)。测量在25℃和90°的固定散射角下进行。通过装配了相关器的自动化程序(Automatic Program)分析测量的时间相关函数。通过CONTIN模式分析获得颗粒大小(z-平均流体直径)。测量了两批样品并报告了平均的数据。
等电点处和接近等电点处乳液沉淀的抑制
实施例1
蛋白质与多糖重量比为1∶9时多种pH下的乳液稳定性。
在pH 8下将大豆蛋白分散在水中(22mg/mL),并在室温下离心(10000rpm)15分钟。pH8.2时蛋白质的不溶级分少于10%。以1∶9的蛋白质比葡聚糖重量比(WR 1∶9)将上清液与葡聚糖混合。将溶液的pH调节至8,然后冻干溶液。保留一部分干粉(混合物),将另一部分在60℃和79%相对湿度下加热3天,形成缀合物。
向混合物或缀合物溶液(10ml;15mg蛋白质/ml)中添加玉米油(2.5ml)。油与缀合物溶液的体积比(VR)为1∶4。在室温下用匀化器在10000rpm下将溶液预乳化1分钟,然后立即在室温下使用超声波装置在450W的功率下乳化6分钟(运行2.5s/关闭2s)。将乳液调节至多种pH值后测定颗粒大小。
表1
多种pH值下大豆蛋白/葡聚糖混合物(WR 1∶9)和缀合物(WR 1∶9)的乳液稳定性。
在pH4、5和6时,从混合物制备的乳液中发生了蛋白质沉淀,但是在从缀合物制备的乳液中未发生。从WR 1∶9混合物制备的乳液的乳液稳定性或颗粒大小显示是pH依赖性的,而从缀合物制备的乳液的乳液稳定性和颗粒大小未显示显著的pH依赖性。
实施例2
蛋白质比葡聚糖的重量比从1∶1到1∶3时多种pH值下的乳液稳定性
以1∶1、1∶2和1∶3的重量比从酸性可溶大豆蛋白和葡聚糖制备混合物和缀合物。将溶液的pH调节至7或8,然后冻干溶液。保留一部分干粉(混合物),将另一部分在60℃和79%相对湿度下加热3、9、12小时,分别形成WR 1∶1、1∶2和1∶3的缀合物。
向物理混合物或缀合物溶液(10ml;20mg蛋白质/ml)中添加玉米油(3.333ml)。油与缀合物溶液的体积比(VR)为1∶3。混合物和缀合物溶液的蛋白质浓度为20mg/ml。用匀化器对溶液预乳化,然后立即用超声波装置乳化。将乳液调节至多种pH值(pH3、4、5、6和7)后测定颗粒大小。
表2
在pH7或pH8制备然后调节至多种pH值(pH3、4、5、6和7)的大豆蛋白/葡聚糖混合物(WR 1∶1、WR 1∶2和WR 1∶3)和缀合物(WR 1∶1、WR 1∶2和WR 1∶3)的乳液稳定性。
从混合物或缀合物制备的所有乳液显示pH依赖性。来自缀合物(WR1∶1到WR 1∶3)的乳液在接近等电点的pH下不稳定。在接近大豆蛋白等电点(pH4.7)的pH4和5时,来自混合物和缀合物的乳液中都观察到沉淀。
实施例3
大豆蛋白/葡聚糖缀合物(WR 1∶12)在多种pH下的乳液稳定件
将重量比为1∶12的蛋白质和葡聚糖一起溶于水中。蛋白质浓度为15mg/ml。将混合物调节至pH8.30然后冻干。保留一部分干粉(混合物),将另一部分在60℃和79%相对湿度下处理4天形成缀合物。
将缀合物溶于水中,达到15mg/ml的蛋白质浓度。用蛋白质/葡聚糖物理混合物和缀合物制备乳液,其中蛋白质比葡聚糖的重量比为1∶12,水性溶液的体积为10ml,玉米油体积为2.5ml。用匀化器将溶液预乳化,随后立即用超声波装置乳化。
表3
多种pH值下WR 1∶12大豆蛋白/葡聚糖物理混合物和1∶12缀合物的乳液稳定性。
用混合物或缀合物制备的所有乳液显示pH依赖性。然而,仍然能观察到缀合效应(conjugation effect)。与混合物样品比较,缀合物样品具有更小的颗粒大小,这表明蛋白质聚集在更小的范围发生。对大豆蛋白而言,用1∶9缀合物制备的乳液显示最佳稳定性。
缀合物乳液对高离子强度的耐受
实施例4
多种离子强度对缀合物乳液(乳化之前添加NaCl)稳定性的影响
通过将混合物分别加热处理50h和72h制备缀合物样品(WR 1∶6和WR 1∶9)。
用10ml混合物或缀合物溶液和油(WR 1∶6时为3.3ml,WR 1∶9时为2.5ml),在pH8.0下用多种离子强度(0.05M、0.10M和0.2M NaCl)从WR 1∶6和1∶9物理混合物或缀合物制备乳液。蛋白质浓度对WR 1∶6为20mg/ml,对WR 1∶9为15mg/ml。对于颗粒大小测量,用具有相同pH和NaCl浓度的溶液稀释乳液。
表4
多种离子强度对大豆蛋白/葡聚糖缀合物乳液(乳化前添加NaCl)的乳液稳定性的影响。
对WR 1∶6和1∶9物理混合物而言,当NaCl浓度为0.05M时,未出现沉淀。将NaCl进一步增加至0.1M时,出现沉淀。对于三种缀合物溶液而言,在0.05、0.10和0.20M NaCl浓度下未出现显著沉淀。
实施例5
多种离子强度对大豆蛋白/葡聚糖缀合物乳液(乳化前添加NaCl)的稳定
性的影响。
通过将混合物分别加热处理50h和72h制备缀合物样品(WR 1∶6和WR 1∶9)。
用10ml混合物或缀合物溶液和油(WR 1∶6时为3.3ml油,WR 1∶9时为2.5ml油),在pH8.0下从WR 1∶6和1∶9混合物或缀合物制备乳液。蛋白质浓度对WR 1∶6为20mg/ml,对WR 1∶9为15mg/ml。对DLS样品而言,在pH8下用多种离子强度(0M、0.05M、0.10M、0.20MNaCl)稀释乳液。
表5
多种离子强度对大豆蛋白/葡聚糖缀合物乳液(乳化后添加NaCl)的乳液稳定性的影响。
在低至0.05M NaCl的离子强度下,用物理混合物制备的样品中出现沉淀,而在高达0.20M NaCl的离子强度下,在缀合物样品中未观察到显著沉淀。实施例5和6显示用缀合物(WR 1∶9和WR 1∶6)制备的乳液对盐具有高耐受性。
实施例6
存在NaCl时用缀合物制备的乳液的长期稳定性
在pH8.0下用10ml WR 1∶9缀合物溶液和2.5ml油制备乳液。缀合物溶液中的蛋白质浓度为15mg/ml。在最初时和在4℃下储存4个月后,测定乳液微滴的颗粒大小。
表6
大豆蛋白/葡聚糖缀合物乳液(乳化后添加NaCl)的长期稳定性。
储存4个月后颗粒大小的小改变表明缀合物乳液对盐的高耐受性。
实施例7
卵清蛋白/葡聚糖缀合物的制备及其在多种pH值下的乳液稳定性
将重量比为1∶10的卵清蛋白(ova)和葡聚糖一起溶于水中。ova浓度为15mg/ml。将混合物调节至pH7.25然后冻干。将冻干的粉末在60℃下于79%的相对湿度中反应48hr制备卵清蛋白-葡聚糖缀合物。将缀合物溶于水中,达到15mg/ml的ova浓度。
从ova、ova/葡聚糖物理混合物和ova-葡聚糖缀合物制备乳液,其中蛋白质浓度为15mg/ml,蛋白质比葡聚糖的重量比为1∶10,水性溶液的体积为10ml,玉米油的体积为2.5ml。用匀化器对混合物预乳化,随后立即用超声波装置乳化。
用ova或ova/葡聚糖物理混合物制备的乳液是不稳定的;储存后出现乳膏(cream)和乳清(serum)。用缀合物制备的乳液是稳定的。将乳液调节至不同pH后测定颗粒大小。结果显示来自ova/葡聚糖缀合物的乳液不受pH改变的影响,因此ova/葡聚糖缀合物适用于乳液制备。
表7
ova/葡聚糖缀合物(WR 1∶10)在多种pH值下的乳液稳定性
*蛋白质沉淀
实施例8
大豆蛋白/Maltrin缀合物的制备及其在多种pH值下的乳液稳定性
将重量比为1∶9的蛋白质和Maltrin 040一起溶于水中。蛋白质浓度为15mg/ml。在该浓度下Maltrin 040溶解不充分。将混合物调节至pH8.30然后冻干。将冻干的粉末在60℃下于79%的相对湿度下反应3天,制备蛋白质-Maltrin缀合物。将缀合物在水中溶解1天。在15mg/ml的蛋白质浓度下,反应产物不能完全溶解。
用蛋白质/Maltrin物理混合物和蛋白质-Maltrin缀合物制备乳液,其中蛋白质浓度为15mg/ml,蛋白质比Maltrin的重量比为1∶9,水性溶液的体积为10ml,玉米油为2.5ml。用匀化器对混合物预乳化,随后立即用超声波装置乳化。
将乳液调节至不同的pH值。稀释后测定颗粒大小。
表8
大豆蛋白/Maltrin缀合物在多种pH值下的乳液稳定性
图1显示大豆蛋白、大豆蛋白/葡聚糖混合物(WR 1∶9)、大豆蛋白/葡聚糖缀合物(WR 1∶3和WR 1∶9)的ζ-电位(Zeta电位)。
将如上文所述制备的乳液调节至多种pH值,然后用含有5mM NaCl的相同pH溶液稀释至0.0375mg/mL的蛋白质浓度。在ZetaSizer NanoZS90(Malvern Instrument,Worcs,UK)上测量样品的ζ-电位。
表9
用大豆蛋白、WR 1∶3大豆蛋白/葡聚糖缀合物、WR 1∶9大豆蛋白/葡聚糖混合物和缀合物制备的乳液的ζ-电位的pH依赖性。
ζ-电位与大分子和颗粒表面上的净电荷直接相关。ζ-电位结果显示用混合物制备的乳液的结构不同于用缀合物制备的乳液的结构。该结果表明混合物中的葡聚糖不影响乳液结构,因此,与单独的蛋白质相似,乳液颗粒在4.7左右的pH聚集,此时正电荷和负电荷大致相等并发生最大电荷-电荷吸引。缀合物乳液对pH和离子强度较不敏感。它们显示主要通过表面多糖的空间位阻被稳定。
实施例9
在pH8下将大豆蛋白分散在水中(22mg/mL),并在室温下离心(10000rpm)15分钟。pH8.2下蛋白质的不溶级分少于10%。以蛋白质比葡聚糖1∶9的重量比(WR 1∶9)将上清液与葡聚糖混合。将溶液的pH调节至8.0,然后冻干溶液。保留一部分干粉(混合物),将另一部分在60℃和79%相对湿度下加热3天,形成缀合物。
向混合物或缀合物溶液(10ml;15mg蛋白质/ml)中添加维生素E油(2.5ml)。油与水性溶液的体积比(VR)为1∶4。在室温下用匀化器在10000rpm下将溶液预乳化1分钟,然后立即在室温下使用超声波装置在450W的功率下乳化6分钟(运行2.5s/关闭2s)。将乳液调节至多种pH值后测定颗粒大小。
表10
多种pH值下被大豆蛋白/葡聚糖混合物(WR 1∶9)和缀合物(WR 1∶9)稳定的维生素E乳液。
a,b在1-7的pH范围内发生的沉淀。c在pH1-8的所有样品中均未观察到沉淀。
Claims (9)
1.一种组合物,其包含
a)一种或多种脂溶性活性成分;
b)一种或多种蛋白质,其选自适用于食物应用的蛋白质;和
c)一种或多种多糖;
其中蛋白质与多糖的重量比被选择为1∶b,条件是b等于或大于5。
2.权利要求1的组合物,其特征是所述脂溶性活性成分(一种或多种化合物)选自由以下组成的组:维生素A、D、E、K及其衍生物;多不饱和脂肪酸;亲脂性健康成分;类胡萝卜素;调味剂或芳香物质;以及它们的混合物。
3.权利要求1或2任一项的组合物,其特征是所述脂溶性活性成分(一种或多种化合物)为类胡萝卜素,特别是β-胡萝卜素、番茄红素、叶黄素、胭脂树橙、虾青素、阿朴胡萝卜醛、β-阿朴-8′-胡萝卜醛、β-阿朴-12′-胡萝卜醛、角黄素、隐黄素、柠檬黄质和/或玉米黄素。
4.权利要求2的组合物,其特征是所述亲脂性健康成分(一种或多种化合物)选自由以下组成的组:白藜芦醇;藁本;泛醌和/或泛醇(一种或多种组分),优选为辅酶Q10、辅酶Q9和/或其还原形式(相应的泛醇);染料木黄酮;和α-硫辛酸。
5.前述权利要求中任一项的组合物,其特征是所述蛋白质是选自下组的植物蛋白质(一种或多种化合物),所述组由大豆蛋白、羽扇豆蛋白、豌豆蛋白和马铃薯蛋白组成。
6.权利要求5的组合物,其特征是所述植物蛋白质是大豆蛋白。
7.制造权利要求1到6中任一项要求保护的组合物的方法,所述方法包括以下步骤:
I)将所述蛋白质悬浮于水中,
II)可选地从步骤I)的悬浮液中去除不溶的蛋白质;
III)混合多糖,蛋白质比多糖的重量比从1∶5到1∶15;
IV)可选地干燥步骤III)的混合物;
V)在适当的温度下将(干燥的)混合物加热合适的时间,形成缀合物;
VI)将步骤V)的缀合物分散在适当量的水中;
VII)向缀合物中添加包含所述一种或多种脂溶性活性成分的有机相;
VIII)用本领域技术人员已知的常规乳化方法乳化步骤VII)的混合物;
IX)可选地干燥步骤VIII)的乳液。
8.用于制造蛋白质-多糖缀合物的方法,包括以下步骤:
I)将蛋白质悬浮于水中,
II)可选地从步骤I)的悬浮液中去除不溶的蛋白质;
III)混合多糖,蛋白质比多糖的重量比从1∶5到1∶15;
IV)可选地干燥步骤III)的混合物;
V)在适当的温度下将(干燥的)混合物加热合适的时间,形成缀合物。
9.能够通过权利要求8的方法获得的蛋白质-多糖缀合物。
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DK2654457T3 (en) * | 2010-12-23 | 2019-03-18 | Dsm Ip Assets Bv | COMPOSITIONS OF FAT SOLUBLE ACTIVE INGREDIENTS CONTAINING PLANT PROTEIN-SOY POLYSACCHARID COMPLEXS |
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CN105663039A (zh) * | 2015-12-31 | 2016-06-15 | 复旦大学 | 负载疏水药物和营养物的酪蛋白/多糖复合乳液及其制备方法 |
CN105663039B (zh) * | 2015-12-31 | 2019-01-15 | 复旦大学 | 负载疏水药物和营养物的酪蛋白/多糖复合乳液及其制备方法 |
CN108308506A (zh) * | 2017-01-18 | 2018-07-24 | 内蒙古伊利实业集团股份有限公司 | 一种复配稳定剂及含该复配稳定剂的无乳植物发酵饮品及制备 |
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CN114514971A (zh) * | 2020-11-16 | 2022-05-20 | 湖北工业大学 | 一种含有石榴皮多糖的新型乳饮料及其制备方法 |
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CN113925157A (zh) * | 2021-11-23 | 2022-01-14 | 河南工业大学 | 一种β-胡萝卜素乳液及其制备方法 |
CN113925157B (zh) * | 2021-11-23 | 2023-09-29 | 河南工业大学 | 一种β-胡萝卜素乳液及其制备方法 |
CN115991794A (zh) * | 2021-11-30 | 2023-04-21 | 内蒙古伊利实业集团股份有限公司 | 一种用于提取多糖的提取介质及其应用 |
CN115991794B (zh) * | 2021-11-30 | 2024-05-14 | 内蒙古伊利实业集团股份有限公司 | 一种用于提取多糖的提取介质及其应用 |
Also Published As
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US20110002905A1 (en) | 2011-01-06 |
KR20100097613A (ko) | 2010-09-03 |
JP2010193890A (ja) | 2010-09-09 |
EP2238843A1 (en) | 2010-10-13 |
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