CN102458135A - 引发饱食感的奶制品 - Google Patents
引发饱食感的奶制品 Download PDFInfo
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- CN102458135A CN102458135A CN2010800275428A CN201080027542A CN102458135A CN 102458135 A CN102458135 A CN 102458135A CN 2010800275428 A CN2010800275428 A CN 2010800275428A CN 201080027542 A CN201080027542 A CN 201080027542A CN 102458135 A CN102458135 A CN 102458135A
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- acid
- whey
- dairy produce
- lactalbumin
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Abstract
本发明涉及功能食品领域。具体地,其涉及乳清蛋白以及乳清蛋白在用于体重管理的组合物中的应用。提供了包含乳清蛋白a-乳白蛋白(a-LA)和酪蛋白巨肽(CMP)的乳清成分在制备用于促进健康体重的营养、饮食或药物组合物中的应用,其中a-LA与GMP之间的重量比为≥2。还提供了包含乳清成分的奶制品,该乳清成分包含a-LA和CMP,其中,a-LA与GMP之间的重量比为≥2。
Description
本发明涉及功能食品领域。具体地,涉及乳清蛋白及其在用于体重管理的(奶类(milk-based))组合物中的应用。
因为能量摄取超过能量消耗,肥胖人口正在全世界范围内增长。结果,更多的人有发展为肥胖相关疾病的风险,如2型糖尿病和心血管疾病。高蛋白(HP)饮食表现出引发体重下降和在体重下降期后的体重保持。因为蛋白不是非常具有能量有效性(energy efficient),HP饮食的作用被认为是基于饱食作用和增加的(引发饮食感的)生热作用(DIT)。Anderson等(J.of Nutrition 134:3011-3015,2004)报道了蛋白来源、蛋白量、和消耗时间决定蛋白对短期食物摄取的作用。已发现,乳清蛋白相对于对照、蔗糖,以及与其他蛋白来源(如,卵蛋白和大豆蛋白)相比,总是引起最大的食物摄取抑制。乳清的作用归因于乳清代谢的几个方面。简言之,与酪蛋白相比,乳清消化快,并提供持续多于2小时的血浆氨基酸的快速增加,其可通过提高脑氨基酸浓度促进食物摄取抑制。并且,乳清消化引起参与饱食感引发的肠肽激素,如胆囊收缩素(CCK)的释放。
奶制品消耗与维持健康体重之间的正相关性,使得人们对单个奶组分(milk components)在调节食物摄取和饱食感中的作用进行了多种研究。乳清蛋白尤其受到关注,因为乳清是高营养品质蛋白的廉价来源。WO2007/042341涉及用于为肥胖患者提供营养支持的组合物和方法。该组合物包含这样的蛋白来源,其含有以重量计至少30%的乳清蛋白,并且其提供组合物总热量(卡路里)的至少30%。
最近,Luhovyy等(J.of the American College of Nutrition,Vol.26,No.6,704S-712S(2007))综述了乳清蛋白在食物摄取调节中的作用。乳清蛋白是球状蛋白集合体,其可从乳清(由牛奶制成乳酪的副产品)中分离出来。其典型地是β-乳球蛋白(~65%)、α-乳白蛋白(~25%)、和血清白蛋白(~8%)的混合物,其天然形式不依赖于pH是可溶的。酪蛋白巨肽(下文:CMP)在来自通过凝乳酶凝固制成乳酪的乳清中,以显著量存在(15至25%)。已进行研究,以阐述各种乳清蛋白在体重管理中的作用。基于在大鼠中的观察(结果),即,CMP是CCK生产的强刺激物,特别提出:CMP是乳清蛋白涉及饱食感引发作用的重要组分。WO/2001/062086涉及在进餐前或进餐中摄取的营养干预组合物,该组合物用于通过刺激CCK增强、并延长餐后的饱食感。干燥的营养组合物包括蛋白、酪蛋白巨肽或糖巨肽、长链脂肪酸、可溶和/或不可溶的纤维。然而,Burton-Freeman等人的研究(Physiology and Behaviour 93(2008)379-387)表明,在乳清中或作为隔离体递送的CMP在预测试进食饱食期(pre-test meal satietyperiod)中不产生显著的作用,而CMP预载(预摄取,preload)对于女性CCK释放和随后食物摄取的间接作用却是明显的。作者们得出这样的结论,即,在将CMP策略性地并入饮食中之前,还需要更多的工作,以实现所需的结果。Luhovyy等引述了这样一项研究,表明恒河猴(Macacarhesus)幼猴在喂食富含CMP的制剂后,其食物摄取增加,类似地阐述了,该乳清组分对食物摄取的作用尚不确定。
Nieuwenhuizen等(British J.of Nutrition(2008)Nov 19:1-8)通过在食欲上比较含有α-乳白蛋白(TRP含量高)、或明胶(TRP含量低)或添加TRP的明胶的早餐,研究氨基酸色氨酸(TRP)对饮食蛋白的饱食性质的作用。发现含有α-乳白蛋白(下文:a-LA)作为唯一蛋白来源的早餐的摄入比含有明胶的早餐引起更加延长的饥饿抑制。
β-乳球蛋白的作用在专利申请FR 2889067-A1中有所提示,其涉及一种乳清蛋白成分的应用,包含超过用于减少体重的a-LA至少5-倍过量(以重量计)的β-乳球蛋白。其提出该乳清成分能减少脂肪物质的同化。
以上表明,乳清蛋白具有作为用于肥胖人群的功能食品组分的潜力,但是,各种(单独,individual)乳清蛋白的相对和绝对贡献尚待阐明。本发明的发明人因此开展(研究)以获得对单个乳清组分在调节体重中的作用(尤其是饮食引发的生热作用和饱食感引发)的进一步理解。(发明人)惊奇地发现,a-LA与CMP之间的相对重量比是抑制饥饿和增加能量消耗的相关决定因素。例如,利用除去(耗尽、脱除,deplete)CMP并同时富集a-LA的乳清蛋白成分,观察到增强的饱食效果。
因此,本发明提供了包含a-LA和CMP的乳清成分在制备用于促进健康体重的营养、饮食、或药物组合物中的应用,其中a-LA与GMP之间的重量比为至少2。优选地,a-LA与CMP的重量比为至少3,例如3.5、3.6、3.7或甚至更高如至少4。比值的上限并不是关键的,尽管a-LA/CMP的比值典型地低于50,如直至20或10。
如在本文中使用的,酪蛋白巨肽(CMP)意指通过凝乳酶从牛卡帕-酪蛋白(κ-酪蛋白)释放的亲水的、可溶蛋白片段,凝乳酶是在乳酪制作中使用的小牛皱胃酶(小牛粗制凝乳酶,calfrennet)中的主要的酶。CMP由于其高碳水化合物含量在本领域中也称为糖巨肽(GMP),或称为酪蛋白-衍生肽(CDP)。CMP是具有相同肽长度(64个氨基酸)但具有可变碳水化合物和磷含量的肽的异源组群(heterogeneous groups)。不含碳水化合物的CMP同源物组成CMP成分的大部分。在本发明中使用的术语CMP涵盖具有或不具有碳水化合物部分的不同肽类。
表述“用于促进健康体重”指的是任何有助于获得或保持主体的不肥胖体重,优选人类主体。其可包括促进体重减轻、预防体重增长、减少食物摄取、减少脂肪细胞团(adipocyte mass)、增加能量消耗、改善瘦肉组织(lean tissue)和脂肪组织之间的平衡、以及其组合。医生广泛使用的健康人体重范围是基于称作人体质量指数(BMI)的测量。一般地,BMI根据体重水平分为以下4种类别:BMI小于20-体重不足;20-25-满意的或健康的范围;25-30-超重;30-35之间-肥胖(I级);35-40之间-肥胖(II级);超过40-病态或严重肥胖(III级)。BMI与相关性疾病(associateddiseases)风险之间存在紧密的联系,其中BMI低于25的个体具有低平均风险,而BMI超过40的这些个体具有非常严重的疾病风险。在一个实施方式中,本发明提供了特定乳清蛋白用以实现或维持20-35,优选20-30的BMI的应用。
根据本发明利用乳清成分促进健康体重可以通过多种机制发生,如饮食引发的生热作用(DIT)、饱食感或其组合。DIT指的是进食后身体的热产生增加。其是由于消化的代谢能消耗(消化酶的分泌、营养物从肠的有效运输、以及肠的运动性)和形成脂肪、糖原、和蛋白的组织储备的能量消耗两者。其可占能量摄取的10-15%。
用于本发明的乳清成分典型地具有35%至80%的总蛋白含量,优选70至77%。乳清成分可包括水解的乳清蛋白。
a-LA含量能够变化,但是范围一般从约20%至40%,优选25%-35%。
CMP含量显著较低,典型地提供总蛋白的1%至15%。其他乳清蛋白当然也可以存在,如β-乳糖(β-lac)、乳铁蛋白、血清白蛋白、溶菌酶(lysozyme)、免疫球蛋白类。在一个方面,乳清成分的特征进一步在于:(a)10%或更少的乳糖含量;(b)12.5%至95%的总蛋白含量;(c)15%或更少的脂肪含量;和/或(d)4.5%或更少的灰含量(灰分,ash content)。
用于本发明的乳清蛋白成分可以通过本领域中已知的方法容易地获得。例如,WO99/188808公开了一种用于生产基本除去(耗尽)CMP的乳清蛋白浓缩物的方法,其包括调节乳清至高于约4的pH,将乳清与阴离子交换剂(anion exchanger)接触以产生富集CMP的结合乳清成分以及除去CMP的未结合乳清蛋白成分。在浓缩和干燥后,该成分为粉末状的除去CMP的乳清蛋白浓缩物(WPC)。优选地,用于本发明的乳清成分除去CMP并添加(补充)a-LA。
富含a-LA的乳清蛋白产品由于其高色氨酸含量而经常被使用。尤其是,基于牛奶(a-LA相对低)的合成婴儿配方可以利用具有高牛a-LA含量的牛奶蛋白部分被“人源化”。a-LA的高色氨酸和半胱氨酸(cystein)含量连同低甲硫氨酸(蛋氨酸,methionine)含量一起产生更类似于人乳的总氨基酸组成。富含a-LA的乳清产品的制造在本领域中是已知的。较早的技术一般是基于pH的降低,导致a-LA的凝结(凝固,coagulation)。参见例如EP1196045,其教导了用于制造富含a-乳白蛋白的乳清蛋白产品的方法,其包括将乳清蛋白产品与足够量的酸混合使得乳清蛋白产品的pH降低至4.0或更低;分离(分馏,fractionating)酸化乳清蛋白中的蛋白类以生产富含a-乳白蛋白的乳清蛋白产品。EP0604684公开了一种用于从乳清蛋白产品中回收富含α-乳白蛋白和/或β-乳球蛋白的乳清蛋白浓缩物的方法,包括将包含所述乳清蛋白产品的溶液与以其酸形式的钙结合离子交换树脂温育以引发a-LA的不稳定化(instabilization)。用于分离a-LA的新近技术包括膜过滤。Cheang等(2003Wiley Periodicals,Inc.BiotechnolBioeng 83:201-209)报道利用薄膜超滤分离α-乳白蛋白和β-乳球蛋白。EP0311283涉及一种用于从含有包括a-LA和β-乳球蛋白的乳清蛋白的液体生产a-LA-增强的成分的方法,其特征为(具有)这样的步骤:利用截留分子量基本上为100,000的膜对所述液体进行超滤。
用于实施本发明的a-LA的高适合来源以商品名VivinalTM-α(BorculoDomo Ingredients)为人所知,其具有相对高的α-乳白蛋白含量和低的β-乳球蛋白含量。由于其典型的氨基酸组成,被广泛用于更类似于人乳的婴儿营养品的生产。VivinalTM的a-LA/CMP重量比约为3.7。
本发明非常关注富含a-LA但除去CMP的乳清成分在食品(如酸乳)中的应用,以引发饱食感的提高连同能量消耗的增加。与此同时本发明还提供一种经济上有吸引力的营养品(nutraceutical),其不要求使用高度纯化并因此昂贵的a-LA作为蛋白来源。在一个实施方式中,其涉及包含乳清成分的奶制品,其中该乳清成分包含a-LA和CMP,a-LA与GMP之间的重量比为≥2。
已知CMP是胃酸分泌的抑制剂并已经用作抗溃疡剂(anti-ulceragent)。在另一方面,a-LA要求胃中低于约3.5的pH值用于最佳的消化过程,以及因此释放(liberation)引发饱食感的肽进入血流中。不希望受理论的约束,本发明的发明人推定低相对CMP含量有助于酸性环境,由此促进a-LA消化和引发饱食感的蛋白片段的形成。
优选的是,营养、饮食或药物组合物具有低于5.5的pH值,优选低于5,最优选低于4.6。这可进一步增强在a-LA消化过程中的足够酸度。
因此,本发明的另一个方面涉及包含乳清成分的酸奶制品(sour milkproduct),其中乳清成分包含a-LA和CMP,a-LA与CMP之间的重量比为≥2。优选地,a-LA与CMP之间的重量比为≥3,更优选≥4。
所述酸奶制品的pH为低于5.5,优选低于5并最优选低于4.6。许多种酸奶制品可以通过将含有不同水平的脂肪与具有多种发酵剂培养物(starter cultures)的干物质混合(合并,combining)而制作。为了制作酸奶,将作为发酵基质(fermentation substrate)的微生物加入到奶中。乳酸发酵是酸奶制品的制作中最重要的过程。终产物的生产时间和性质取决于发酵剂的质量和活性。根据本发明的酸奶制品容易通过向传统酸奶制品补充具有要求的a-LA/CMP重量比的乳清蛋白的适合来源而制作。例如,100克的常规酸奶制品(如酸乳)包含约1-5克的乳蛋白(奶蛋白,milk protein),其中80%是酪蛋白,20%是乳清蛋白。可以用以重量计至少相等量(如1-10克/100克酸乳)的根据本发明的乳清蛋白成分补充奶制品,以获得所需的引发饱食感的效果。当然,还可以用包含a-LA和CMP的乳清成分部分地或完全地替代乳蛋白,其中a-LA与GMP之间的重量比为≥2。
例如,酸奶制品选自由发酵奶、酪乳(buttermilk)、搅拌型酸乳(stirredyoghurt)、凝固型酸乳(set yoghurt)、酸乳饮料(yoghurt drink)组成的组。优选的实施方式涉及引发饱食感的(可饮用的)酸乳。传统酸乳培养物包括嗜热链球菌(Streptococcus thermophilus)(唾液链球菌嗜热亚种(Streptococcus salivarius ssp.thermophilus))和保加利亚乳杆菌(Lactobacillus bulgaricus)(德氏乳杆菌保加利亚亚种,(Lactobacillusdelbrueckii ssp.bulgaricus))。两种微生物具有共生关系,即其在发酵过程中相互受益。酸乳培养物的最适宜酸化温度(发酵温度,souringtemperature)在42和44℃之间,温育约3小时,直至达到要求的酸度。相比于单独培养,两种微生物共生培养可使(发酵)更好地进行。未发酵奶的pH值达到链球菌属的要求,因此其在开始时生长更快。逐渐增加的酸性环境有利于乳酸菌,其最适宜pH为低于4.5。
在另一个实施方式中,酸奶制品为固化(curded)的奶制品,例如,夸克(quark)(夸克干酪(quarg))、鲜奶酪(fresh cheese)、农家干酪(cottagecheese)、奶油奶酪(cream cheese)、克菲尔(酸乳酒,kefir)、霉乳酒(kumyss)、viili(芬兰传统发酵奶制品)或衣梅尔(丹麦的一种乳酸饮料,ymer)。
克菲尔(kefir)是一种具有适度酸味的清爽的发酵奶制品。克菲尔(kefir)通过将奶与克菲尔酒曲(酸乳酒曲,kefir grains)或由其制成的母发酵剂(母种,mother culture)温育制成。克菲尔酒曲和克菲尔(kefir)的微生物群落包括乳酸菌(链球菌(streptococci)、明串珠菌(leuconostoc)和乳酸菌(lactobacillae))、酵母、和可能的醋酸菌。克菲尔酒曲是这些微生物的复合物和特定混合物,并通过多糖基质(polysaccharide matrix)保持在一起。巴氏消毒奶与克菲尔酒曲一起在20-25℃温育18-24小时。然后将克菲尔酒曲滤出。联合发酵产生CO2、少量的醇、和芳香物质,以及乳酸。它们一起赋予克菲尔(kefir)其感官上独特的味道。
霉乳酒(kumyss),一种由马奶(mare’s milk)通过乳酸发酵和酒精发酵制作的清爽的、微辣饮品,已被亚洲的游牧民族使用数千年。与牛奶相比,更低的酪蛋白含量(酪蛋白/乳清蛋白1∶1而不是牛奶中的4∶1)使得制品松软,并且凝胶比西方酸奶制品更软。当今大部分的霉乳酒(kumyss)制品集中于俄罗斯和蒙古。据说霉乳酒(kumyss)和克菲尔(kefir)是高度有益于健康的。
衣梅尔(Ymer),尤其产于丹麦,是一种蛋白含量提高的酸奶制品。该制品包含最低6%的蛋白、11%的非脂肪干物质和3.5%的脂肪。利用传统方法,巴氏消毒脱脂奶与嗜中温母发酵剂(mesophilic mother cultures)(发酵剂(起子,starters))在20至25℃进行温育,直至出现凝结。然后轻轻搅拌和加热,并将出现的乳清除去(至奶体积的约50%)。加入奶油以调节脂肪含量,使其均质化、冷却、并包装。在现代生产中,干物质通过超滤而增加。
为了保证奶制品的有效的引发饱食感的效果,优选乳清蛋白(a-LA和CMP)提供显著量的奶制品热价。例如,在一个实施方式中,乳清成分提供奶制品总热量(total caloric content)的至少10%,优选至少15%或甚至25%或更多。在另一个实施方式中,乳清成分贡献制品蛋白所提供总热价的至少40%,优选至少50%。
本发明还涉及包含a-LA和CMP的乳清成分在作为饱食感增强剂和/或用以增加能量消耗中的应用,其中a-LA与GMP之间的重量比≥2。
还提供了包含乳清蛋白a-乳白蛋白(a-LA)和酪蛋白巨肽(CMP)的乳清成分作为(引发饱食感的)食品添加剂,优选作为用于酸奶制品的添加剂的应用,其中a-LA与GMP之间的重量比≥2。
(酸)奶制品当然可以含有一种或多种有益于健康,尤其是肠健康的添加成份。例如,其包含至少一种短链(如C2-C8)有机酸或其盐。有机酸可选自由乳酸盐(乳酸,lactate)、柠檬酸盐(柠檬酸,citrate)、羟基柠檬酸盐(羟基柠檬酸,hydroxycitrate)、富马酸盐(富马酸,fumarate)、己二酸盐(己二酸,adipate)、丙酸盐(丙酸,propionate)、乙酸盐(乙酸,acetate)、酒石酸盐(酒石酸,tartarate)、琥珀酸盐(琥珀酸,succinate)和山梨酸盐(山梨酸,sorbate)。这些短链有机酸的未解离分子(undissociated molecules)对抑制病原体的进入(其过程为浓度依赖和pH依赖的)尤其有效。
用于与高a-LA/低CMP的乳清成分联合使用的又一有益成份为奶寡糖(milk oligosaccharide),尤其是唾液乳糖(3’和/或6’唾液乳糖),其能够防止病原体附着于肠壁,例如革兰氏阴性菌(Gram-negative bacteria),如大肠杆菌(E.coli)、沙门氏菌(Salmonellae)、或阪崎肠杆菌(Enterobactersakazakii)。以这种方式,已知低含量的CMP也会抑制病原体的附着,其可至少部分地予以补偿。
其他有用的添加剂为寡肽类和/或游离氨基酸,如脯氨酸,非可消化寡糖类,包括益生元(prebiotics),尤其是FOS和/或GOS,游离的或共轭的脂肪酸(结合的脂肪酸,conjugated fatty acids),包括多不饱和脂肪酸类(PUFA),如花生四烯酸(AA)、二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)、γ-亚麻酸(GLA)、二高-γ-亚麻酸(dihomogamma linolenic Acid)(DHGLA)、硬脂酸(SA)和共轭的亚麻酸(conjugated linolenic acid,CLA)。
还在进一步的实施方式中,在本文中提供的奶制品进一步包含至少一种多酚,优先选自由表没食子儿茶素没食子酸酯、白藜芦醇、羟基酪醇、橄榄苦苷、存在于绿茶提取物中的多酚类、儿茶酚类、存在于红葡萄皮提取物中的多酚类、存在于橄榄和/或橄榄废水(橄榄油加工废水,olive wastewater)中的多酚类、和其混合物组成的组。本发明对绿茶多酚尤其感兴趣,儿茶酚是最优选的。绿茶多酚是已知的具有抗氧化、抗微生物、抗癌、和抗炎性质的植物素(植物营养素,phytochemicals),并且最近发现其促进皮肤稳态并保护对抗自身免疫疾病。研究显示绿茶有助于体重减轻。绿茶提取物在中国已世代被用于医药目的。提取物中的绿茶多酚大部分是水溶的,并且如果将其混合在含有水的乳剂中,其能够容易地被氧化。
实施例I
制备高蛋白酸乳,将Hiprotal 60MP或Vivinalα(DOMO,Beilen,荷兰)作为乳清蛋白加入到其中。酸乳奶在85℃快速巴氏消毒1分钟,并在冷却至43-45℃后,加入发酵菌培养物。发酵至4.4pH后将酸乳混合,并接着在200巴下,使其均质化。将乳清蛋白(4.5克每100ml)加入到均质酸乳中。酸乳总共含有8%的蛋白,其中分别为3.5%的总奶蛋白和4.5%的乳清蛋白,其来自Hiprotal 60MP和Vivinal。
Hiprotal是一种经超滤的乳清蛋白粉,典型分析为具有60%的蛋白、26%的乳糖、6%的矿物质、4.5%的脂肪和3.5%的水分。乳清蛋白成分的特征为包含16%的CMP和13%的α-乳白蛋白,使得a-LA/CMP的比例为约0.8。
Vivinalα典型分析为具有:72%的蛋白、12%的脂肪、4.5%的矿物质、7%的乳糖和4.5%的水分。乳清蛋白成分包含22%的α-乳白蛋白和6%的CMP。a-LA/CMP的比例为3,6∶1。
实施例II
本实施例描述了将A)具有a-LA/CMP比例<1(乳清)的乳清蛋白成分、或B)具有a-LA/CMP比例≥2的乳清蛋白成分加入至早餐酸乳(yoghurt)中对人的能量消耗和饱食感的影响。
方法
35名受试者(年龄18-60岁;BMI:23.0±2.1kg/m2)参与到随机的、3臂(arms)、交叉设计的试验中,其中测量了饮食引发的能量消耗、呼吸商(respiratory quotient)和饱食感。受试者乘公共交通或汽车旅行,以避免可能使静息能量消耗(REE)增加的体力活动。受试者在08.15h达到空腹状态(fasted state),并处于时间-盲环境(看不到时间的环境,time-blinded surrounding)中。受试者在测试前排空他们的膀胱。受试者以侧卧姿势(supine position)躺下。静息30分钟后,受试者接受两种早餐中的一种,该早餐由补充有Hiprotal(本文中表示为“HP<1”)或Vivinalα(“HP≥2”)的酸乳组成。测试的酸奶制品为等能量的(iso-energetic)。
结果
相比于含有相对高CMP含量(HP<1)的高蛋白酸乳,在(食用)含有高a-LA/CMP比例(HP≥2)的高蛋白酸乳后饥饿和渴望进食得到更加显著地抑制。参见表1。
表1.渴望进食、饥饿、饱食感和饱腹感(fullness)的曲线下(或上)面积
所有数据为均值±SE。ANOVA重复测量。
结论
相比于HP<1的酸乳,在(食用)HP≥2的酸乳后饥饿和渴望进食显著更低#(p<0.01)*(p<0.05)。
实施例III
制备如在实施例I中描述的包含Vivinal的HP≥2的酸乳。加入1%的柠檬酸钾,作为其他成分。
实施例IV
如实施例III,但加入1%的富马酸钠,代替柠檬酸钾。
实施例V
向实施例III的产物,掺入1%的唾液乳糖,代替1%的乳糖。
实施例VI
向实施例V的产物,加入0.5%的羟基柠檬酸盐+0.5%的唾液乳糖,代替1%的唾液乳糖。
实施例VII
通过接种(inoculating)脱脂奶(skimmed milk)制备搅拌型酸乳,向其以重量计1%的脱脂奶加入嗜热链球菌(S.thermophilus)和保加利亚乳杆菌(L.bulgaricus)类型的传统酸乳培养物。后者在32℃培养,直至达到4.4的pH值。其后,将其搅拌以形成匀滑的(smooth)组合物,同时加入以重量计2%的包含不饱和脂肪酸的组合物,其中不饱和脂肪酸包括a.o.AA、EPA和DHA。另外,加入以重量计2%的Vivinalα。将制品冷却并装在容器中。该制品适于每天一次或一天多次食用,以便提供长效的饱食感并同时有益于肠道健康。
实施例VIII
脱脂奶在28℃与发酵剂培养物(starter culture)(乳链球菌/乳酪链球菌(Streptococcus lactis/cremoris)和醋酸乳酸双重链球菌(Streptococcusdiacetilactis))一起温育,同时还加入皱胃酶(凝乳酶,rennet)。16小时后,形成凝结物(coagulum)并达到4.7的pH值。然后将凝结物利用高速搅拌器充分搅拌,接着将夸克干酪(Quarg)(也被称为鲜奶酪)加热到60℃至3分钟,然后冷却。随后,在分离器中将乳清分离。
奶油和Vivinalα与凝结物在8℃温度下一起混合,其后将制品装在容器中并储存。可选地,Vivinalα可充分地或部分地被水解。可加入另外的成份,例如水果或其部分、调味料(seasonings)、酸化剂、稳定剂、不饱和有机酸、益生元、香料。其他有益的添加剂包括能够抑制(内脏)脂肪的堆积和/或刺激后者降解的那些,例如羟基柠檬酸盐、花生四烯酸(AA)、皮诺敛酸(pinolenic acid)、CLA或绿茶提取物。
Claims (19)
1.包含乳清蛋白a-乳白蛋白(a-LA)和酪蛋白巨肽(CMP)的乳清成分在制备用于促进健康体重的营养、饮食或药物组合物中的应用,其中,a-LA与GMP之间的重量比为≥2。
2.根据权利要求1所述的应用,其中,a-LA与CMP的重量比为≥3,优选≥4。
3.根据权利要求1或2所述的应用,其中,所述乳清成分具有总蛋白的20%至36%的LA含量和总蛋白的3%至15%的CMP含量。
4.根据权利要求1-3中任一项所述的应用,其中,所述乳清成分的特征进一步在于:(a)10%或更少的乳糖含量;(b)12.5%至95%的总蛋白含量;(c)15%或更少的脂肪含量;和/或(d)4.5%或更少的灰含量。
5.根据前述任一权利要求所述的应用,其中,所述乳清成分具有35%至80%,优选70%至77%的总蛋白含量。
6.根据前述任一权利要求所述的应用,其中,所述乳清成分包含水解的乳清蛋白。
7.根据前述任一权利要求所述的应用,其中,所述营养、饮食、或药物组合物的pH低于5.5,优选低于5,以及最优选低于4.6
8.一种包含乳清成分的奶制品,所述乳清成分包含a-乳白蛋白(a-LA)和酪蛋白巨肽(CMP),其中,a-LA与GMP之间的重量比为≥2。
9.根据权利要求8所述的奶制品,其中,a-LA与CMP的重量比为≥3,优选≥4。
10.根据权利要求8或9所述的奶制品,其中,所述乳清成分提供所述奶制品的总热量的至少30%。
11.根据权利要求8-10中任一项所述的奶制品,为pH低于5.5,优选低于5,以及最优选低于4.6的酸奶制品。
12.根据权利要求8-11中任一项所述的奶制品,为发酵的奶制品,优先选自由酪乳、搅拌型酸乳、凝固型酸乳、和酸乳饮料组成的组。
13.根据权利要求8-11中任一项所述的奶制品,为固化的奶制品,优先选自由夸克(夸克干酪)、鲜奶酪、农家干酪、奶油奶酪、克菲尔、霉乳酒、viili和衣梅尔组成的组。
14.根据权利要求8-13中任一项所述的奶制品,进一步包含至少一种短链有机酸或其盐,优选其中所述有机酸选自由乳酸盐、柠檬酸盐、羟基柠檬酸盐、富马酸盐、己二酸盐、丙酸盐、乙酸盐、酒石酸盐、琥珀酸盐和山梨酸盐组成的组。
15.根据权利要求8-14中任一项所述的奶制品,进一步包含至少一种添加剂,所述添加剂选自由寡肽和/或游离氨基酸,如脯氨酸;非可消化寡糖,包括益生元,尤其是FOS和/或GOS;游离的或共轭的脂肪酸,包括多不饱和脂肪酸(PUFA),如花生四烯酸(AA)、二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)、γ-亚麻酸(GLA)、二高-γ-亚麻酸(DHGLA)、硬脂酸(SA)和共轭的亚麻酸(CLA)组成的组。
16.根据权利要求8-15中任一项所述的奶制品,进一步包含至少一种多酚,所述多酚优先选自由表没食子儿茶素没食子酸酯、白藜芦醇、羟基酪醇、橄榄苦苷、存在于绿茶提取物中的多酚、儿茶酚、存在于红葡萄皮提取物中的多酚、存在于橄榄和/或橄榄废水中的多酚、以及它们的混合物组成的组。
17.包含乳清蛋白a-乳白蛋白(a-LA)和酪蛋白巨肽(CMP)的乳清成分作为饱食感-增强剂的应用,其中,a-LA与GMP之间的重量比为≥2。
18.包含乳清蛋白a-乳白蛋白(a-LA)和酪蛋白巨肽(CMP)的乳清成分用于增加能量消耗的应用,其中,a-LA和GMP之间的重量比为≥2。
19.包含乳清蛋白a-乳白蛋白(a-LA)和酪蛋白巨肽(CMP)的乳清成分作为营养添加剂、优选作为用于酸奶制品的添加剂的应用,其中,a-LA和GMP之间的重量比为≥2。
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CN103271156A (zh) * | 2013-04-26 | 2013-09-04 | 蚌埠市福淋乳业有限公司 | 含有南瓜子的抹茶酸奶及其制备方法 |
WO2016108064A1 (en) * | 2014-12-31 | 2016-07-07 | Compagnie Gervais Danone | Foaming dairy compositions |
CN111836555A (zh) | 2018-03-07 | 2020-10-27 | 菲仕兰坎皮纳荷兰公司 | 高度可消化的富含蛋白质的营养组合物、其用途及其制备方法 |
JP7249737B2 (ja) * | 2018-03-30 | 2023-03-31 | 株式会社明治 | 発酵乳の製造方法 |
CN108813262A (zh) * | 2018-07-02 | 2018-11-16 | 杭州相生相成科技有限公司 | 一种含dha藻油的复合益生菌固体饮料 |
CN114557452A (zh) * | 2022-03-02 | 2022-05-31 | 北京名投营养科技有限公司 | 一种具有保肝护胃功效的组合物及其制备方法和应用 |
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CARL HOLT等: "Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions", 《INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY》 * |
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CN106212804B (zh) * | 2016-07-25 | 2023-09-15 | 统一企业(中国)投资有限公司昆山研究开发中心 | 乳酸菌风味茶饮料及其制作方法 |
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