CN103260442A - 含有蛋白和来自海膜藻的λ角叉聚糖的液体制剂 - Google Patents
含有蛋白和来自海膜藻的λ角叉聚糖的液体制剂 Download PDFInfo
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Abstract
一种包含蛋白和λ角叉聚糖的液体制剂,其中所述λ角叉聚糖包括来自海膜藻(Halymeniales)分类学目和的至少一种海藻的λ角叉聚糖。
Description
技术领域
本发明涉及一种包含蛋白和λ角叉聚糖的液体制剂,其中所述λ角叉聚糖包括来自海膜藻(Halymeniales)分类学目的至少一种海藻的λ角叉聚糖。
技术背景
含有蛋白的饮料与不含蛋白的饮料截然不同且具有其自身独特的挑战。含蛋白饮料市场(例如,奶、巧克力奶等)中,存在总系统中减少固体含量的趋势。这可能是降低成本和/或健康问题的缘故。一般当该液体制剂固体水平降低时,得到的饮料会有缺陷例如稠度差、口感差或稳定性差。
角叉聚糖通常在饮料(例如巧克力奶)中用作增稠剂和稳定剂。然而,不能接受的是角叉聚糖可能与蛋白反应。所述蛋白是高分子量带电分子(带有正电和负电),其中所述正电位点直接连接所述角叉聚糖的负电酯硫酸位点(角叉聚糖只带有来自酯硫酸的负电),因此由角叉聚糖构成的分子很重要,其决定与蛋白的相互作用水平并因此决定胶凝作用水平。另外,所述蛋白负电位点可通过钙阳离子(盐桥)与所述角叉聚糖负电位点连接。这两种相互作用决定了所述系统中λ角叉聚糖和蛋白相互作用和胶凝作用的水平,通常,要求恢复消费者可接受水平口感的角叉聚糖(包括传统λ角叉聚糖)浓度会引起液体制剂胶凝化,这足由于饮料中角叉聚糖和蛋白之间相互作用增加并过度。人们要求含蛋白液体制剂减少固体(如少糖的巧克力奶),但产生的口感需要恢复到消费者可接受的水平。例如,减少巧克力奶中的糖固体导致口感变得太过“稀薄”或“淡”。
Briones等,“USP Grade Lambda-Like Carrageenan From HalymeniaDurvillaei Bory De Sainte Vincent(《来自杜氏海膜藻圣文特森变体的USP级λ样角叉聚糖》)”公开了来自杜氏海膜藻(Halymenia Durvillaei)的λ角叉聚糖的应用并指出其在水(不含蛋白)环境中不会胶凝化。然而,Briones并没有对特定λ角叉聚糖在含蛋白系统的相互作用、增稠或胶凝能力相关的说明。
发明内容
发现来自海膜藻的λ角叉聚糖以成功提供稳定性且恢复口感以及无胶凝作用的含量用于含蛋白饮料中。既然已发现本发明所述λ角叉聚糖并不像其它角叉聚糖一样与蛋白反应,本发明所述角叉聚糖可以更高浓度使用并无有害作用(例如来自胶凝作用)以及提供广泛的口感恢复和稳定性。
本发明涉及一种包含蛋白和λ角叉聚糖的液体制剂,其中所述λ角叉聚糖包括来自海膜藻(Halymeniales)分类学目的至少一种海藻的λ角叉聚糖。
附图简要说明
图1-4显示实施例1中所述制剂A-D在不同浓度和时间(如,2周数据(图1)至三个月的数据(图4))的粘度。
发明详述
口感是液体试剂领域中的术语,其描述液体制剂具有合适的稳定性、稠度和质地。口感可能由于固体含量(例如蛋白、脂肪、甜味剂等)减少产生负面影响,且本发明的λ角叉聚糖能降低固体水平但仍提供液体广泛应用水平的可接受口感和稳定性并且无胶凝化。
本发明涉及一种包含蛋白和λ角叉聚糖的液体制剂,其中所述λ角叉聚糖包括来自海膜藻分类学目的至少一种海藻的λ角叉聚糖。所述λ角叉聚糖可来自包括海膜藻科(Halymeniaceae)或滑枝藻科(Tsenglaceae)中的至少一个藻科。所述λ角叉聚糖可来自包括海膜藻属(Halymeniaceae)、蜈蚣藻属(Grateloupia)或滑枝藻属(Tsenglia)中的至少一个属。所述海藻可来自包括杜氏海膜藻(Halymenia durvillei)、赤潮海膜藻(Halymenia floresii)、喇叭海膜藻(Halymenia fimbriata)或蜈蚣藻(Grateloupia filicina)中的至少一种藻类。杜氏海膜藻的其它基本异名包括杜氏海膜藻美丽变种(Halymeniaformosa)、喇叭海膜藻(Halymenia fimbriata)和小果海膜藻(Halymeniamicrocarpa);赤潮海膜藻的其它基本异名包括优美海膜藻(Halymeniavenusta);以及蜈蚣藻的其它基本异名包括亚梳状蜈蚣藻(Grateloupiasubpectinata)、繁枝蜈蚣藻(Grateloupia conferta)、中空蜈蚣藻(Grateloupiaporracea)、丝状蜈蚣藻(Grateloupia filiformis)、链状蜈蚣藻(Grateloupiacatenata)、和长枝蜈蚣藻(Grateloupia prolongata)。
来自海膜藻的λ角叉聚糖具有不同于传统市售来源λ角叉聚糖的化学结构。例如,来自传统市售来源的λ角叉聚糖,例如皱波角叉菜(Chondruscrispus)、厚壁杉藻(Gigartina skottsbergii)和皱边杉藻(Sarcothalia crispata)排他性地具有D半乳聚糖分子骨架结构(不存在L半乳糖)。相比该传统λ角叉聚糖,来自海膜藻的λ角叉聚糖酯硫酸含量较少,丙酮酸盐含量较多,甲基含量增加且存在L半乳糖(具有形成DL杂交半乳糖分子骨架的D半乳糖)。关于来自海膜藻的λ角叉聚糖,丙酮酸酯,甲酯和L半乳糖似乎沿着分子骨架随机分布,但各自结合特异性角叉聚糖部分。所述丙酮酸作为半乳糖-2硫酸-4:6-丙酮酸存在,所述甲基作为半乳糖-6-甲基存在、且所述L半乳糖作为未硫酸化的3:6-去水半乳糖存在。另外,角叉聚糖酯硫酸含量范围是18-40%。已发现,相比酯硫酸含量范围为34-40%的常规λ角叉聚糖,来自杜氏海膜藻的λ角叉聚糖酯硫酸含量范围是26-34%。来自皱边杉藻的λ角叉聚糖在特性上最接近文献中详述的λ角叉聚糖理想结构,因此在评估各种λ角叉聚糖功能时其通常用作参考物质。来自杜氏海膜藻的λ角叉聚糖酯硫酸含量为32-36%,低于皱边杉藻中的38%含量。
来自海膜藻目海藻中的一种或其组合的λ角叉聚糖包含本发明液体制剂中所有角叉聚糖的至少75%、至少90%、至少95%和至少100%。
本发明液体制剂包含任何其减脂、减甜味剂和减固体制剂。所述液体制剂可包括饮料、软冰激淋制剂、奶油酒、咖啡伴侣和UHT奶油以及任何其减脂,减甜味剂、和减固体形式。饮料示例包括是或含有奶、奶昔、酸奶、水果、蛋酒、发酵乳和豆奶的饮料,以及其任何减脂,减甜味剂、和减固体形式。奶的示例包括巧克力奶、草莓奶和香蕉奶,以及其减脂,减甜味剂、和减固体形式。可用于本发明的奶可来自包括牛和羊的任何来源。
当所述液体制剂是饮料时(如适于人消耗的可饮用液体),所述λ角叉聚糖可以以按重量计所述饮料0.01%-0.5%的量存在,来自蛋白的总固体含量可为按重量计所述饮料的1-10%的重量,来自甜味剂的总固体含量可为按重量计所述饮料的0-30%的重量,以及来自脂肪的总固体含量可为按重量计所述饮料的0-15.0%的重量。
当所述饮料是或含有奶时,所述λ角叉聚糖可以以按重量计所述奶的0.01%-0.2的量存在,来自蛋白的总固体含量可为按重量计所述奶的1-4%的重量,来自甜味剂的总固体含量可为按重量计所述奶的0-8%的重量,以及来自脂肪的总固体含量可为按重量计所述奶的0-4%的重量。更具体地是,甜味剂的总固体含量可以是所述奶按重量计0-5%的重量、更具体的是所述奶按重量计的0-4%或0-3%。这类奶制剂的示例包括巧克力奶、草莓奶和香蕉奶。
用于本发明任何奶中的甜味剂包括任何蔗糖、右旋糖和果糖。人工甜味剂包括三氯蔗糖、阿斯帕甜和糖精。
本发明的液体制剂可进一步包含食物、营养食品活性成分或药物活性成分。
来自海膜藻目海藻的λ角叉聚糖可通过任何已知技术回收并用于本发明。例如,来自海膜藻的角叉聚糖的回收方法包括选择性地从原始海藻中完全或部分过滤非溶解物或使用未过滤海藻或经挤压的海藻。提取示例包括将所述海藻加到热稀释碱中以溶解λ角叉聚糖,通过离心和/或过滤除去固体,通过蒸发脱水,和/或酒精沉淀、和/或喷雾干燥,并将所述提取的λ角叉聚糖碾磨成细粉末。也可根据需要或希望培养所述海藻。因此来自野生或经培养的任何海膜藻的λ角叉聚糖可用于本发明。可使用培养海膜藻目海藻的任何已知方法。培养技术的示例包括开放式海洋养殖和基于陆地的水槽培养。
在以下实施例中更详细地描述了本发明,但应理解本发明并不限于此。除非另有说明,本文使用的部分、百分比、比例等以重量计。
实施例
实施例1
以减糖制剂使用各种λ角叉聚糖制备巧克力奶,并与含有高功能微晶纤维素/羟甲基纤维素(MCC/CMC)稳定剂和巧克力奶制剂中典型量的糖(即非减糖的)的巧克力奶制剂相比较。该巧克力奶制剂用作对照(“对照”),其在典型量的糖和固体制剂中具有其理想特性。进行该实验以测定使用减糖量的各种λ角叉聚糖制剂是否能生成与对照(对照使用典型量的糖(即非减糖的))相当的巧克力奶制剂。
对照制剂如下:
奶-1%脂肪 | 90.75% |
水 | 0.00% |
糖 | 7.50% |
可可粉-可可浆果10-12%脂肪 | 1.50% |
MCC/CMC | 0.25% |
所述减糖制剂(A-D)如下。
制剂A
奶-1%脂肪 | 至100% |
水 | 3.75% |
糖 | 3.75% |
可可粉-可可浆果10-12%脂肪 | 1.50% |
含λ角叉聚糖的市售产品 | 0.02%-0.10% |
制剂A使用FMC公司销售的市售产品(作为相对无胶凝作用、含λ角叉聚糖的稳定剂),其通常含有约70%天然κ-2角叉聚糖和30%λ角叉聚糖。市售产品中的λ角叉聚糖来自杉藻目。
制剂B
奶-1%脂肪 | 至100% |
水 | 3.75% |
糖 | 3.75% |
可可粉-可可浆果10-12%脂肪 | 1.50% |
本发明的λ角叉聚糖 | 0.02%-0.20% |
用于制剂B的λ角叉聚糖提取自培养的杜氏海膜藻。
制剂C
奶-1%脂肪 | 至100% |
Water | 3.75% |
糖 | 3.75% |
可可粉-可可浆果10-12%脂肪 | 1.50% |
本发明的λ角叉聚糖 | 0.02%-0.20% |
用于制剂C的λ角叉聚糖提取自“野生型”杜氏海膜藻。
制剂D
用于制剂D的λ角叉聚糖基本上含有所有λ角叉聚糖(即约95-98%λ角叉聚糖和约2-5%κ-2角叉聚糖)。所述λ角叉聚糖提取自皱边杉藻(Sarcothaliacrispate)。
各制剂通过用糖与可可粉干燥混合所述稳定剂(MCC/CMC和λ角叉聚糖产品)来制备。然后使用快速混合机以1250rpm将各干燥混合物加入1%(脂肪)奶中。将所述混合物混合30分钟。然后将所述产物预热至185°F,之后通过284°F最终加热处理6秒钟。然后将所述产物冷却至160°F并分两个阶段匀化(2500psi,500psi)。最后,将混合物冷却至70°F,填充进250ml无菌PETG(聚对苯二甲酸乙二醇酯二醇)瓶并转移至冰箱中。冰箱储存2周、1个月、2个月和3个月后按如下评价各产品的倾倒粘度、倾倒质量和口感。粘度:将各样品倾倒至300mL玻璃烧杯中,并使用LVT粘度计,轴#1,以60rpm以在约4℃下测试10分钟。倾倒质量:倾倒样品,观察流动的中断情况,并根据以下胶凝度分类:
平滑倾倒-不存在胶凝化。倾倒全程中观察到均一倾倒。
波动-轻微波动是流动中轻微中断,在饮料开始流动时明显。随着继续倾倒变得平滑。消费者对这种情况通常可以接受。“波动”表示微弱的凝胶结构,“严重波动”是流动中有更明显的中断并且随着饮料倾倒继续波动。这是无法接受的缺点并且带给消费者变质的感觉。
流滞(blurp)-是比波动更明显的粘连凝胶,从瓶子倒出时具有类似布丁的稠度。从瓶子倒出时倾倒过程中的大块软凝胶产生“流滞(blurp)”。
凝胶化-瓶子中大部分是软凝胶或更糟且在倾倒中存留在瓶中。
最后,各样品的口感与对照的口感比较,并根据以下方法以1-5分级:1=无法接受,很稀薄;远稀薄于对照;2=无法接受的稀薄,比对照稀薄;3=可接受,与对照一样或略比对照稀薄;4=无法接受的稠度,比对照稠;以及5=无法接受,很稠,远比对照稠。
结果如下:
*未测试样品
**基于所研究附图中斜率的内插数值(即图2中所示的一个月数据以及图4中所示的三个月数据)
以上结果示于图1-4(显示制剂A-D在各浓度和时间的粘度)。例如,两周数据示于图1,一个月数据示于图2,两个月数据示于图3以及三个月数据示于图4。
上述示例中已显示,使用含λ角叉聚糖的现有市售产品(即制剂A)恢复因固体减少而产生变化的粘度时,所得饮料无法接受。用制剂A的市售λ角叉聚糖所制作饮料的口感对使用水平极其敏感,以至仅提高0.02%的使用水平就使口感从太稀薄变为太稠。例如,两周时0.04%制剂A是无法接受的稀薄,而0.06%制剂A却是无法接受的稠。视觉上,饮料倾倒时的外观从平滑变为波动的外观。0.06%制剂D为无法接受的稠厚,当从0.04%调至0.06%时,外观从平滑变为波动。另一方面本发明物质在0.06至0.10%的广泛范围内具有可接受的口感。在0.02至0.20%的更大范围中对倾倒的视觉观察是平滑,这说明在这整个广泛范围中无胶凝化。在工业中,具有广泛范围的可接受使用水平很重要,因为这使得即使系统中成分称重或其它成分的质量发生变化时制剂也能产生可接受的产品。
对减糖巧克力奶的另一重要要求是长时间维持成品的稳定性。储存三个月后,在0.06-0.08%范围中使用本发明角叉聚糖的饮料仍然维持可接受的口感。倾倒质量也在其三个月的期间内维持其平滑外观。比较例展现出较大变化的倾倒外观,其中制剂A从轻微波动变为严重流滞(胶凝化)以及制剂D从波动变为在0.08%时的严重流滞(胶凝化)。虽然不希望受到理论限制,本发明角叉聚糖似乎更少与牛奶蛋白反应,这产生更广泛功能的使用水平范围以及更佳的储存稳定性。
总之,本发明角叉聚糖:(i)两周时在饮料中有功能性,而制剂A和D的λ角叉聚糖没有;(ii)相比含有制剂A和D的饮料,在更广泛的使用水平范围内提供可接受口感并且不发生胶凝;以及(iii)提供可至少稳定至三个月的饮料。
虽然参照实施方式对本发明进行了详细描述,但本领域技术人员显然知道可在不背离本发明主旨和范围的情况下进行各种改变和改进。
Claims (22)
1.一种包含蛋白和λ角叉聚糖的液体制剂,其特征在于,所述λ角叉聚糖包括来自海膜藻(Halymeniales)分类学目的至少一种海藻的λ角叉聚糖。
2.如权利要求1所述的液体制剂,其特征在于,所述液体制剂是饮料。
3.如权利要求2所述的液体制剂,其特征在于,所述饮料包含奶、酸奶、水果、蛋酒、发酵乳和豆奶中的至少一种。
4.如权利要求2所述的液体制剂,其特征在于,所述λ角叉聚糖以按重量计所述饮料的0.01%-0.5%的重量存在,来自蛋白的总固体含量为按重量计所述饮料的1-10%的重量,来自甜味剂的总固体含量为按重量计所述饮料的0-30%的重量,以及来自脂肪的总固体含量为按重量计所述饮料0-15.0%的重量。
5.如权利要求4所述的液体制剂,其特征在于,所述液体制剂是奶且所述λ角叉糖以按重量计所述饮料0.01-0.2%的重量存在,来自蛋白的总固体含量为按重量计所述饮料的1-4%的重量,来自甜味剂的总固体含量为按重量计所述饮料的0-8%的重量,以及来自脂肪的总固体含量为按重量计所述饮料的0-4%的重量。
6.如权利要求5所述的液体制剂,其特征在于,所述奶是巧克力奶、草莓奶、或香蕉奶。
7.如权利要求5所述的液体制剂,其特征在于,所述甜味剂的总固体含量为0-5%的重量。
8.如权利要求7所述的液体制剂,其特征在于,所述甜味剂的总固体含量为0-4%的重量。
9.如权利要求1所述的液体制剂,其特征在于,所述海膜藻包括来自海膜藻科(Halymeniaceae)的海藻。
10.如权利要求9所述的液体制剂,其特征在于,所述海藻来自海膜藻属(Halymenia)或蜈蚣藻属(Grateloupia)中的至少一个属。
11.如权利要求10所述的液体制剂,其特征在于,所述海藻来自杜氏海膜藻(Halymenia durvillei)、赤潮海膜藻(Halymenia floresii)或蜈蚣藻(Grateloupia filicina)中至少一个种类。
12.如权利要求11所述的液体制剂,其特征在于,所述种类是杜氏海膜藻(Halymenia durvillei)。
13.如权利要求1所述的液体制剂,其特征在于,所述液体制剂是软冰激淋制剂。
14.如权利要求1所述的液体制剂,其特征在于,所述制剂还包含食物、营养食品或药物活性成分。
15.如权利要求1所述的液体制剂,其特征在于,所述λ角叉聚糖包含至少75%来自海膜藻分类学目所述海藻的λ角叉聚糖。
16.如权利要求15所述的液体制剂,其特征在于,所述λ角叉聚糖包含至少90%来自海膜藻分类学目所述海藻的λ角叉聚糖。
17.如权利要求16所述的液体制剂,其特征在于,所述λ角叉聚糖包含至少95%来自海膜藻分类学目所述海藻的λ角叉聚糖。
18.如权利要求17所述的液体制剂,其特征在于,所述λ角叉聚糖由来自海膜藻分类学目所述海藻的λ角叉聚糖组成。
19.如权利要求4所述液体制剂,其特征在于,所述海膜藻是杜氏海膜藻。
20.如权利要求5所述液体制剂,其特征在于,所述海膜藻是杜氏海膜藻。
21.如权利要求18所述液体制剂,其特征在于,所述海膜藻是杜氏海膜藻。
22.如权利要求5所述的液体制剂,其特征在于,所述λ角叉聚糖由来自海膜藻分类学目所述海藻的λ角叉聚糖组成。
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EP2846812A2 (en) * | 2012-05-10 | 2015-03-18 | FMC Corporation | Controlled release solid dose form |
CN105250235B (zh) * | 2015-10-12 | 2018-05-25 | 青岛澳海生物有限公司 | 一种卡拉胶植物软胶囊材料及其应用 |
KR102316819B1 (ko) * | 2018-04-20 | 2021-10-25 | 한미약품 주식회사 | 카라기난을 유효성분으로 포함하는 보존성이 개선된 액상 제제 |
CN109096409B (zh) * | 2018-10-12 | 2021-08-13 | 自然资源部第一海洋研究所 | 一种弱凝、易溶性亚洲蜈蚣藻多糖提取物及其应用 |
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US20080260908A1 (en) * | 2007-04-23 | 2008-10-23 | Pepsico, Inc. | Stabilizer System For Food And Beverage Products |
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BRIONES, A. V. ET AL.: "USP grade lambda-like carrageenan from Halymenia durvillaei Bory De Sainte Vincent", 《PHILIPPINE JOURNAL OF SCIENCE》 * |
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WO2012082545A3 (en) | 2012-10-04 |
EP2663200A2 (en) | 2013-11-20 |
JP2014501102A (ja) | 2014-01-20 |
JP5907989B2 (ja) | 2016-04-26 |
WO2012082545A2 (en) | 2012-06-21 |
US20120156353A1 (en) | 2012-06-21 |
BR112013014937A2 (pt) | 2016-07-19 |
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