CN103929975A - 包含卵蛋白和铁的乳化食品 - Google Patents
包含卵蛋白和铁的乳化食品 Download PDFInfo
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- CN103929975A CN103929975A CN201280055608.3A CN201280055608A CN103929975A CN 103929975 A CN103929975 A CN 103929975A CN 201280055608 A CN201280055608 A CN 201280055608A CN 103929975 A CN103929975 A CN 103929975A
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- food
- iron
- protein
- acid
- emulsified food
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Abstract
本发明涉及乳化食品和制备乳化食品的方法。特别地,本发明涉及耐贮存乳化食品,其包含:油和/或脂肪,其包含至少0.5wt%ω-3脂肪酸/总乳化食品;0.05-5.0wt%卵蛋白/总乳化食品;和至少10ppm铁离子/总乳化食品;其中所述食品不含EDTA(乙二胺四乙酸)。优选蛋黄蛋白质诸如卵黄高磷蛋白和卵黄球蛋白。
Description
技术领域
本发明涉及乳化食品和乳化食品的制备方法。特别地,本发明涉及不含EDTA的蛋黄酱和卵蛋白例如卵黄球蛋白或卵黄高磷蛋白在稳定蛋黄酱以抵抗存在于蛋黄酱中的铁离子的降解效应中的用途。
背景
天然感觉逐步成为食品的重要属性。消费者越来越需要食品不含任何添加剂,尤其是认为是非天然的或人造的添加剂。冷调料例如蛋黄酱对这种消费者的要求而言也不例外。添加剂EDTA(乙二胺四乙酸)对蛋黄酱产品而言特别相关。在食品中存在EDTA需要在产品包装上有E编号(E385),且它被消费者识别为非天然的添加剂且由此可能影响购买决定。
将EDTA加入到许多蛋黄酱产品中的原因在于抵抗在一定时间后发生的腥臭和金属气味异味。蛋黄酱产品包含不饱和脂肪酸,尤其是ω-3脂肪酸,其中许多是多不饱和酸。这些化合物在贮存时通过痕量铁离子催化的氧化分解,产生不期望的异味。铁天然存在于蛋黄中且由此存在铁是任何包含蛋黄的食品中不可避免的。EDTA是众所周知的螯合剂且加入是为了结合铁离子,使得它们不被利用于催化不饱和脂肪酸氧化。脂肪酸由此被稳定且异味被减少到最低限度或共同被防止出现。
EDTA是已知用于抑制具有高含量ω-3脂肪酸的蛋黄酱中腥臭和酸败异味形成的唯一解决方案。其应用可以将这种蛋黄酱产品的贮存期限从1个月延长到9个月。
已知一些食品依赖于添加剂而非EDTA来稳定不饱和脂肪酸。它们可以是传统的酚类合成抗氧化剂,例如BHA(丁羟茴醚)、BHT(丁羟甲苯)、TBHQ(叔丁基对苯二酚)和没食子酸丙酯或天然抗氧化剂,例如绿茶提取物(其具有高含量的儿茶素和多酚类)、迷迭香提取物(其富含多酚二萜类)和生育酚提取物(其衍生自大豆油)。柠檬酸和一些亚硫酸盐也用于一些蛋黄酱产品。
不同类型的分子是潜在的天然金属-螯合剂,包括类黄酮物质、多酚类、蛋白质、肽类和多糖类。
已经广泛报道了蛋白质有效地延迟乳剂中金属催化的脂质氧化。保护机制依赖于乳剂系统中蛋白质的位置。当在油/水界面上吸附时,蛋白质可以以静电方式排斥铁且由此减少铁与过氧化氢脂质之间的相互作用(Kellerby等人,Journal of Agricultural and Food Chemistry,2006,54,7879-7884)。当存在于水相中时,蛋白质可以结合铁,例如具有优于乳清蛋白的螯合活性的酪蛋白酸盐(Faraji等人,Journal of Agricultural andFood Chemistry,2004,52,4558-4564)。
已知乳蛋白和肽类具有良好的抗氧化特性(Elias等人,Critical Reviewsin Food Science and Nutrition,2008,48,430-441)。这主要归因于存在的磷酸丝氨酸氨基酸残基,其可以结合金属离子。例如,酪蛋白磷肽可以在酸性和中性pH下抑制玉米油乳剂氧化(Diaz等人,Journal of Agricultural andFood Chemistry,2003,51,2365-2370)。酪蛋白水解物也是乳剂中脂质氧化的极佳抑制剂,因为它们既具有金属螯合特性,又具有自由基清除特性(Diaz等人,Journal of Agricultural and Food Chemistry,2003,51,2365-2370)。因为它们具有较少的磷酸丝氨酸残基簇,所以乳清蛋白具有低于酪蛋白的铁结合活性(Sugiarto等人,Dairy Sci.Technol.,2009,印刷中,DOI:10.1051/dst/2009053)。
蛋黄是天然抗氧化剂的良好来源。已经报道蛋黄粒显著地延迟亚油酸盐乳剂氧化(Yamamoto等人,Agricultural and Biological Chemistry,1990,54,3099-3104),天然脂蛋白和卵黄高磷蛋白负责所观察到的强抗氧化特性。卵黄蛋白卵黄高磷蛋白可以螯合铁和铜离子,且如果使用1∶30卵黄高磷蛋白∶铁之比,则可以抑制铁催化的磷脂乳剂氧化(Lu和Baker,PoultryScience,1986,65,2065-2070;和Journal of Food Science,1987,52,613-616)。卵黄蛋白水解物(M.W.<1000Da;氨基酸值=2.6)和氨基酸也可以在低浓度下、典型地在0.025%下延迟亚油酸乳剂氧化(Sakanaka,FoodChemistry,2004,86,99-103)。还可以使用部分水解的蛋白蛋白质进行铁螯合(WO2000/051447)。这些配合物可充分稳定地用于食品应用。
美国专利申请US12/004,777描述了蛋黄蛋白质在稳定水包油型乳剂例如蛋黄酱和色拉调味汁中的用途。使用卵黄粒级分描述实施例,所述卵黄粒级分可以是卵黄高磷蛋白和蛋黄血浆蛋白,其可以为卵黄球蛋白。认为这些蛋白质可稳定具有减少的脂肪或油含量的水包油型乳剂并且仍然可以提供具有类似于全脂产品的平滑浓厚口感的可匙取的(spoonable)产品。然而,这种方法无法提供因脂质氧化导致的酸败的解决方案,并且在所述的全部实施例中都加入了EDTA。
美国专利申请US12/642,223描述了避免向食品中添加EDTA的一种方式,否则就会通过脂质氧化发生令人不愉快的味道或香气。该方法包括制备铁减少的蛋黄。铁和卵黄高磷蛋白提取自蛋黄。从卵黄高磷蛋白中除去铁,然后将卵黄高磷蛋白加回到蛋黄中。然后可以由这种蛋黄制备不含铁的蛋黄酱。然而,该方法耗时且复杂,从经济上讲对蛋黄酱和类似食品不可行。
本发明的目的在于改善本领域的状态并且提供生产具有铁源和可变水平和类型的不饱和脂肪酸且尤其是ω-3脂肪酸的乳化食品的改进方式;这些乳化食品耐氧化、分解和酸败;具有使得它们用作工业化食品的延长的贮存期限;在贮存或延长贮存期限时不会发生异味和/或臭味;且不含EDTA或其他用于结合铁的非天然螯合剂。
本发明的目的由此在于提供乳化食品,其至少至少找到部分克服一种或多种上述现存产品缺陷的方式或至少提供有用的可替代选择。
本发明的目的通过独立权利要求的主题实现。从属权利要求进一步发展了本发明的理念。
发明概述
因此,在本发明的第一个方面中提供了耐贮存乳化食品,其包含:
a)油和/或脂肪,其包含至少0.5wt%ω-3脂肪酸/总乳化食品;
b)0.05-5.0wt%卵蛋白/总乳化食品;和
c)至少10ppm铁离子/总乳化食品;
其中该食品不含EDTA(乙二胺四乙酸)。
本发明的食品包含至少0.8wt%ω-3脂肪酸,优选至少1.2wt%,更优选至少2.0wt%,乃至更优选相对于乳化食品总重计算至少4.0wt%的ω-3脂肪酸。
该食品优选包含至少1%、更优选至少5%、且甚至更优选至少10%重量的油和/或脂肪。所述油和/或脂肪优选包含至少0.1%、更优选至少1%、且甚至更优选至少5%重量的ω-3脂肪酸。在本发明的一些优选的实施方案中,所述油和/脂肪包含8-12%重量的ω-3脂肪酸。在其他优选的实施方案中,所述油和/脂肪包含20-40%重量的ω-3脂肪酸。
在一些实施方案中,所述食品包含15-35%重量的油和/或脂肪。在其他实施方案中,所述食品包含70-85%重量的油和/或脂肪。
优选地,所述食品包含0.1-3%重量的卵蛋白。还优选所述食品包含至少20ppm铁离子,优选至少50ppm铁离子。
所述卵蛋白优选是磷酸化蛋白质,例如卵黄高磷蛋白。所述卵蛋白还可以是卵黄球蛋白或蛋黄可溶性蛋白或蛋黄清蛋白。
所述食品可以包含蛋黄,其可以是新鲜的蛋黄或蛋黄粉。所述蛋黄优选以至少1%重量的量存在。
在本发明优选的实施方案中,所述食品是蛋黄酱、色拉调味汁、饮料、奶油、婴儿配方、婴儿食品、乳制品、谷类制品、功能饮料或宠物食品。
在本发明的第二个方面中,提供了不含EDTA(乙二胺四乙酸)的乳化食品的制备方法,包含共同混合如下成分的步骤:
a)油和/或脂肪;
b)0.05-5.0wt%卵蛋白/总乳化食品;
c)包含至少10ppm铁离子/总乳化食品的铁源;和
d)水;
其中油和/或脂肪包含经计算的至少0.5wt%ω-3的脂肪酸/总乳化食品。
优选所述卵蛋白是卵黄高磷蛋白或卵黄球蛋白。
该方法还可以包含将酸化剂与成分a)-d)混合。在一些实施方案中,将所述酸化剂与成分b)-c)混合,然后加入a)并且乳化。在其他实施方案中,一起混合成分b)和c),然后加入酸化剂并且混合,然后加入a)并且乳化。在其他实施方案中,一起混合成分b)和c),然后加入a)并且乳化,然后加入酸化剂并且混合。
在另一个方面中,本发明涉及包含含有至少0.5wt%ω-3脂肪酸/总乳剂、至少10ppm铁离子的油和/或脂肪和水的乳剂中的卵蛋白在防止或阻止乳剂贮存时ω-3脂肪酸氧化中的用途。优选地,贮存在冷藏或室温下至少1个月,更优选在冷藏或室温条件下至少4个月或至少9个月。
附图简述
图1显示与EDTA相比卵黄高磷蛋白和卵黄球蛋白在水中的铁结合活性。
图2显示方法对卵黄高磷蛋白在酸性pH下的铁结合活性的作用。
图3显示卵黄球蛋白在酸性pH下的铁结合活性。
图4显示脱脂蛋黄的铁结合活性。
发明详述
作为涉及本发明的乳化食品的术语“耐贮存”是指该食品可以在室温或环境温度下在密封容器中安全地贮存有用的和合理的长时间期限而没有器官感觉的降解。优选地,这种时间期限或贮存期限长至足以使得工业化生产切实可行、能够进行商业化分配和在分配者且还在消费者家中具有合理的产品贮存时间。典型地,这种贮存期限从生产日期开始至少1个月且可以延长9个月乃至更长。
作为涉及本发明的食品的术语“乳化”是指分散在水基质中的油滴,即水包油型乳剂。
术语“ω-3脂肪酸”是指距离碳链末端(称作ω端)的第三个碳原子后开始具有双键的不饱和脂肪酸。
术语“铁离子”是指Fe2+或Fe3+或其任意的组合。
术语“蛋白质”是指化学键合的氨基酸残基的组合且包括肽类、水解蛋白和任意的蛋白质或肽片段。
术语“酸化剂”是指用于降低pH的任意成分且也称作酸、酸度调节剂、酸性缓冲剂、pH调节剂等。用于本发明的酸化剂可以是、但不限于醋、芥茉、柠檬酸、柠檬汁、醋酸、盐酸、磷酸、苹果酸、乳酸、抗坏血酸、酒石酸、富马酸、藻酸或琥珀酸。
术语“卵黄球蛋白”是指血清蛋白或蛋黄或卵清蛋白的水溶性蛋白质级分且可以包含任意一种或多种α-卵黄球蛋白(血清清蛋白)、β-卵黄球蛋白(α-糖蛋白)和γ-卵黄球蛋白(血清γ-球蛋白或免疫球蛋白Y)。
术语“卵黄高磷蛋白”是指作为脂蛋白存在于天然卵黄粒中并且包含α-卵黄高磷蛋白和β-卵黄高磷蛋白的一种或两种的蛋白质级分。
作为本说明书中使用的措词“包含”、“含有”和类似措词并非解释为排除或穷尽含义。换句话说,它们预以指“包括、但不限于”。
此外,本说明书中任意涉及的现有技术对比文件不预以允许它们是广泛公知的或构成本领域常规的一般知识的组成部分。
本发明提供了乳化食品,其包含油和/或脂肪(占总产品至少0.5wt%的是ω-3脂肪酸)、0.05-5%重量的用量的卵蛋白和至少10ppm的量的铁离子,其中在该食品中不存在EDTA。如上所述,许多食品中存在EDTA是不期望的,而排除EDTA随即需要避免不期望的异味的可替代选择方式,所述异味因铁离子与不饱和脂肪酸、特别是ω-3脂肪酸之间的相互作用导致。
已经发现将卵蛋白掺入包含铁的乳化食品保护了ω-3脂肪酸,使得无需存在EDTA以通过螯合消除铁的作用。因此,得到不含EDTA并且具有较高水平的众所周知有益于人体健康的ω-3脂肪酸的乳化食品。
许多食品内在地包含一些铁离子。例如,由蛋、尤其是蛋黄制成的任意食品包含铁。铁是已知的一定范围化学过程的催化剂,其中之一是不饱和脂肪酸的氧化。具体地,当ω-3脂肪酸被氧化时,腥臭和酸败的气味和香气通常可以被消费者所识别。因此,需要以一定方式除去铁以使铁离子失活。除去铁在技术上是困难的并且给食品附加了费用支出。因此,必须使存在的铁失活。其常用的实施方法在于添加食品级螯合剂,例如EDTA,其可以结合铁离子,由此使ω-3脂肪酸氧化过程钝化。
发明人目前已经发现,卵蛋白作为成分可以包括在乳化食品中,以结合存在的铁离子,使得无需添加EDTA。
所用的卵蛋白可以是能够结合铁离子的任意这样的蛋白质。不过,优选磷酸化卵蛋白或包含谷氨酰胺、谷氨酸、天冬酰胺、天冬氨酸、半胱氨酸或甲硫氨酸氨基酸残基的卵蛋白。认为磷酸基团、谷氨酸、天冬氨酸、半胱氨酸或甲硫氨酸残基是结合铁离子所必需的。卵黄球蛋白和卵黄高磷蛋白是本发明优选的卵蛋白。
可以使用一步法、通过直接混合铁离子与卵蛋白使铁与卵蛋白在中性pH下结合。然而,在低pH和/或高离子强度下,卵蛋白的铁结合活性显著降低且在直接混合铁离子与卵蛋白时配合物不会形成。已知至少就卵黄高磷蛋白而言,铁结合活性强烈依赖于pH和离子强度。在中性pH和低离子强度下得到最大铁结合活性。发明人已经发现,包括在中性pH下预混合卵蛋白与铁离子、然后酸化至酸性pH的两步法是铁离子被卵蛋白配合所必不可少的,且铁结合活性远高于标准的一步法。
本发明的食品包含油或脂肪。该产品是否包含油或包含脂肪或两者的组合并不重要。该食品优选包含至少1%、更优选至少5%、且甚至更优选至少10%重量的油和/或脂肪。该食品的油和/或脂肪成分包含至少一些ω-3脂肪酸,优选至少0.1%,更优选至少1%,且甚至更优选至少5%。在本发明的优选实施方案中,所述油和/脂肪包含8-12%重量的ω-3脂肪酸,其为典型的包含菜籽油的产品。在其他优选的实施方案中,所述油和/脂肪包含20-40%重量的ω-3脂肪酸,其为典型的包含鱼油的产品。这些脂肪酸可以是、但不限于任意营养上重要的脂肪酸α-亚麻酸(ALA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA),它们均为多不饱和的。
食品中油和/或脂肪的量可以显著地改变。例如,色拉调味汁或低-脂肪蛋黄酱可以包含15-35%重量的油和/或脂肪,且全-脂肪蛋黄酱可以包含70-85%重量的油和/脂肪。
卵蛋白可以是获自蛋黄或蛋白的任意蛋白质,条件是它可以得到期望的有益性,即与铁或不饱和脂肪酸以一定方式发生相互作用,以防止产生腥臭的异味或将其减少到最低限度。尽管不受任何特定理论约束,但是认为卵蛋白以一定方式(例如通过螯合或配合)结合存在的铁离子且由此使得它们在催化氧化不饱和脂肪酸中失活。卵蛋白优选是磷酸化蛋白质或优选包含谷氨酰胺、谷氨酸、天冬酰胺、天冬氨酸、半胱氨酸或甲硫氨酸氨基酸残基。认为磷酸基团和上述氨基酸残基有助于结合铁。本发明最优选的蛋白质是卵黄高磷蛋白和卵黄球蛋白。
可以使用蛋黄或蛋白自身将卵蛋白掺入食品或可以将其以来自蛋黄或蛋白的提取物形式掺入。蛋黄或蛋白可以是新鲜的(即粘液液体)或可以是粉末形式。
所述食品可以是任意乳化的包含ω-3脂肪酸和铁离子的食品,且由此其中需要将腥臭异味减少到最低限度或防止它们形成。特别适合的产品是蛋黄酱、色拉调味汁、各种饮料、奶油、婴儿配方、婴儿食品、乳制品例如酸乳酪和冰淇淋、谷类制品、功能饮料和宠物食品。这些产品可以是全-脂或脂肪减少的产品,例如低脂肪蛋黄酱。
发明人还发现本发明食品的制备方法可以对卵蛋白抗衡铁离子对脂肪酸的作用的有效性施加影响。因此,在一步法中,可以将卵蛋白与内在地包含铁离子的成分混合,然后添加油和乳化。该方法特别适合于中性pH食品。就酸性pH产品而言,可以将酸化剂与卵蛋白和铁源混合,然后添加油和乳化。在两步法中(参见下文实施例2),可以首先混合卵蛋白与已经包含铁离子的成分,然后可以添加酸化剂。在这种两步法中,可以在添加酸化剂之前或之后加入油并且乳化。这种两步法特别适合于酸性pH产品(例如蛋黄酱产品或色拉调味汁包含醋或柠檬酸作为酸化剂),因为它增强了卵蛋白在防止最终乳化产品中腥臭异味形成中的有效性。这种两步法还尤其适合于蛋黄或蛋白肽类,如果以一步法制备,则它们在食品中具有极低的有效性,而如果使用两步法制备,则它们具有较高的有效性。
本领域技术人员可以理解,他们可以自由地组合本文公开的本发明的所有特征。特别地,本发明所述产品的特征可以与本发明的方法合并,反之亦然。此外,可以组合本发明不同实施方案的特征。
参照下列实施例进一步描述本发明。可以理解,请求保护的本发明不以任何方式限于这些实施例。
实施例
实施例1:与EDTA相比卵黄高磷蛋白和卵黄球蛋白的铁结合活性
如下从蛋黄中提取卵黄球蛋白(或水溶性蛋白):将巴氏消毒的蛋黄(400g)和酸化水(3600g,pH2.85)混合5min。用1M盐酸将pH调整至5.2,将该溶液搅拌5min。将蛋黄溶液在4℃静置6小时,再搅拌5min。然后将该溶液在10000g和4℃离心25min。采集上清液(3585g),冷冻干燥。
来自蛋黄的卵黄高磷蛋白获自Sigma(产品编号:P1253)。
通过将10mg EDTA溶于100ml微孔水并且再稀释这种0.34mM溶液至得到较低EDTA浓度制备不同的EDTA溶液(5-50μM)。通过将一些蛋白质样品溶于100ml微孔水并且混合1小时制备不同的卵蛋白溶液(1-50μM)。通过将13mg溶于200ml微孔水制备0.5mM氯化铁溶液。通过稀释几次上述溶液制备铁标准溶液。通过将25mg铁三嗪溶于50ml微孔水制备1mM铁三嗪溶液。
通过混合135μl微孔水和30μl上述氯化铁溶液进行铁校准。通过在26℃混合135μl EDTA或不同浓度的卵蛋白溶液和30μl0.5mM氯化铁溶液20min制备铁-螯合剂配合物。通过将150μl1mM铁三嗪添加到所述溶液中、在26℃搅拌5min测定游离铁,使用带有微量培养板读出器的UV/Vis-分光光度计(Varioskan Flash)在562nm测定溶液的吸光度。
将全部样品一式四份分析。制备空白样品(EDTA和卵蛋白,不含铁),在上述方法中用30μl微孔水替代30μl0.5mM氯化铁溶液。根据样品读数(不含铁)推定空白样品(不含铁)的吸光度值。
图1显示当卵黄高磷蛋白或卵黄球蛋白浓度增加时,在水中结合的铁离子浓度增加,最高达到最大值(50μM),相当于结合存在于溶液中的全部铁离子。卵黄高磷蛋白和卵黄球蛋白结合的铁离子多于在相同浓度下的EDTA结合的铁离子且由此是更有效的铁-螯合剂。
实施例2:方法对卵黄高磷蛋白在酸性pH下的铁结合活性的作用
如下制备用于一步法的样品:
通过混合463ml0.2M乙酸溶液(494.3ml微孔水中5.7ml冰醋酸)与37ml0.2M乙酸溶液(1.64g无水乙酸钠与98.36g微孔水)制备0.1M乙酸盐缓冲溶液。0.1M乙酸盐缓冲溶液的pH为3.6±0.1。通过将一些蛋白质样品溶于100ml0.1M乙酸盐缓冲溶液并且混合1小时制备不同的卵蛋白溶液(1-50μM)。通过将13mg溶于200ml0.1M乙酸盐缓冲溶液制备0.5mM氯化铁溶液。通过稀释几次上述溶液制备铁标准溶液。通过将25mg铁三嗪溶于50ml0.1M乙酸盐缓冲溶液制备1mM铁三嗪溶液。
通过混合135μl0.1M乙酸盐缓冲溶液和30μl上述氯化铁溶液进行铁校准。通过在26℃混合135μl不同浓度的卵蛋白溶液和30μl0.5mM氯化铁溶液20min制备铁-螯合剂配合物。通过将150μl1mM铁三嗪添加到所述溶液中、在26℃搅拌5min测定游离铁,使用带有微量培养板读出器的UV/Vis分光光度计(Varioskan Flash)在562nm测定溶液的吸光度。将全部样品一式四份分析。制备空白样品(卵蛋白,不含铁),在上述方法中用30μl0.1M乙酸盐缓冲溶液替代30μl0.5mM氯化铁溶液。根据样品读数(不含铁)推定空白样品(不含铁)的吸光度值。
如下制备用于两步法的样品:
通过混合463ml0.4M乙酸溶液(488.6ml微孔水中11.4ml冰醋酸)与37ml0.4M乙酸盐溶液(3.28g无水乙酸钠与96.72g微孔水)和500ml微孔水制备0.2M乙酸盐缓冲溶液。0.2M乙酸盐缓冲溶液的pH为3.6±0.1。通过将一些蛋白质粉末溶于不同浓度的微孔水并且混合1小时制备不同的卵蛋白溶液(10-200μM)。通过将231mg溶于100ml0.1M乙酸盐缓冲溶液制备18mM氯化铁溶液。通过将25mg铁三嗪溶于50ml0.1M乙酸盐缓冲溶液制备1mM铁三嗪溶液。用0.1M乙酸盐缓冲液制备铁标准溶液(10-100μM)(按照对一步法所述的方法)。
通过混合25ml上述卵蛋白溶液与0.25ml18mM氯化铁溶液20min制备铁-螯合剂配合物。通过添加25ml pH3.60.2M乙酸盐缓冲液进行酸化。通过将150μl1mM铁三嗪添加到165μl铁-螯合剂溶液中、在26℃搅拌5min测定游离铁,使用带有微量培养板读出器的UV/Vis-分光光度计(Varioskan Flash)在562nm测定溶液的吸光度。将全部样品一式四份分析。制备空白样品(卵蛋白,不含铁),在上述方法中用0.25ml微孔水替代0.25ml18mM氯化铁溶液。根据样品读数(不含铁)推定空白样品(不含铁)的吸光度值。
就一步法和两步法而言,最终的铁-蛋白质溶液均包含乙酸盐缓冲液(pH3.6,0.1M)。
图2显示卵黄高磷蛋白的铁结合活性依赖于配合物的制备方法。当在用pH3.6乙酸盐缓冲液酸化前在中性pH下预混合铁离子和卵黄高磷蛋白时的铁结合活性高于在pH3.6乙酸盐缓冲液中直接混合时的铁结合活性。
实施例3:卵黄球蛋白在酸性pH下的铁结合活性
根据实施例1中所述的方法在中性pH下并且根据实施例2中所述的一步法在酸性pH下制备铁-卵黄球蛋白配合物。
图3显示卵黄球蛋白令人意外地在乙酸盐缓冲液中在pH3.6下不会失去任何铁结合活性,与卵黄高磷蛋白相反。卵黄球蛋白在酸性pH下的铁螯合活性与在中性pH下的铁螯合活性极为类似,即全部铁离子结合33μM卵黄球蛋白。卵黄球蛋白在酸性pH下是有效的铁-螯合剂,比高度磷酸化的卵黄高磷蛋白更有效。
实施例4:脱脂蛋黄(蛋黄粉)。
如下制备卵黄蛋白粉:将巴氏消毒的蛋黄与2个体积的(3∶1)己烷∶乙醇混合。将该混合物搅拌3小时,用布氏漏斗(滤纸S&S N°595,直径11cm,保留4-7μm)真空过滤。然后采集沉淀,在室温干燥过夜。
根据实施例1中所述的方法在中性pH下和根据实施例2中所述的一步法和两步法在酸性pH下制备铁-卵蛋白配合物。
图4显示富含蛋白质的脱脂蛋黄粉在中性pH下具有一定的铁结合活性。脱脂蛋黄提取物的铁结合活性在酸性pH下在乙酸盐缓冲液中显著下降,而通过使用两步法酸化过程即通过在中性pH下在水中预混合铁和蛋黄提取物并且进一步用乙酸盐缓冲液酸化得以改善。脱脂蛋黄粉在使用两步法在酸性pH下结合铁的效率甚至令人意外地高于在其中预计最大效率的中性pH下得到的效率。
应理解,尽管参照具体实施方案描述了本发明,但是可以在不脱离如权利要求中所定义的范围的情况下进行改变和变型。此外,如果已知的等效方案存在具体特征,则引入这种等效方案,就如同在本说明书中特别涉及的那样。
实施例5:菜籽油蛋黄酱在室温下贮存过程中的感觉属性
如下制备参比蛋黄酱样品:在Stephan混合器中混合1.36kg蛋黄、1.58kg水、500g芥末、328g的18%醋精。将包含盐、糖和香料的干燥混合物加入到液体成分混合物中,搅拌这种新混合物。最终将16kg菜籽油乳化入上述混合物。使用相同方法制备包含75ppm EDTA的蛋黄酱样品,将EDTA加入到干燥混合物。将蛋黄酱样品调配入玻璃缸。对样品进行蒸汽注射以降低氧分压,然后用铝盖密封。将蛋黄酱缸贮存在20℃下在黑暗中几个月。
由一小组受过训练的11人评估蛋黄酱的感觉属性。在20ml透明塑料杯中制备样品(~15g份),各自用食品级塑料薄膜覆盖。用随机3-位数字编号给样品编码。在20℃将样品以单一顺序分配给小组成员(当时一份)。小组成员描述在香气(用鼻嗅的气味)、气味(用口腔品尝的味道)和持久性(吐出后的余味)方面的酸败强度。使用方差分析ANOVA与5%显著性界限(α风险)确定样品间的差异。使用LSD多重配对比较检验与5%显著性界限(α风险)进一步分析显著性差异。用下表中的括号内的不同字母显示显著性差异。
感觉属性 | 参比蛋黄酱 | 含有EDTA的蛋黄酱 |
在125天时的酸败香气 | 2.48(A) | 1.01(B) |
在125天时的酸败余味 | 2.02(A) | 0.9(B) |
实施例5清楚地显示包含ω-3脂肪酸的菜籽油蛋黄酱无法在贮存过程中保存,因为发生显著性的酸败异味(贮存达4个月的气味、味道和余味),与包含EDTA的在贮存期限内未发生酸败的菜籽油蛋黄酱相反。
实施例6:卵黄球蛋白对菜籽油蛋黄酱中酸败发生的作用
根据实施例1中所述的方法制备卵黄球蛋白级分。如下制备包含2wt%卵黄球蛋白的蛋黄酱:在Stephan混合器中混合1.36kg蛋黄、400g卵黄球蛋白级分和1.18kg水。将500g芥末加入到液体成分混合物中,搅拌这种新混合物。加入包含盐、糖和香料的328g18%醋精。最终将16kg菜籽油乳化入上述混合物。单独添加芥末和醋以便逐步酸化蛋黄/卵黄球蛋白混合物,由此形成铁-蛋白质配合物。根据实施例5中所述的方法制备包含75ppm EDTA的蛋黄酱样品。根据实施例5中所述的方法调配和贮存蛋黄酱样品。
根据实施例5中所述的方法对不同的蛋黄酱样品进行感觉评估。用下表中的括号内的不同字母显示显著性差异。
实施例6显示卵黄球蛋白在菜籽油蛋黄酱中的应用在贮存2个月后对酸败发生的预防作用与EDTA同样有效,且卵黄球蛋白是延长ω-3蛋黄酱贮存期限的有效天然溶液。
实施例7:水解的卵蛋白对菜籽油蛋黄酱中酸败发生的作用
如下制备包含1.2wt%水解蛋白的蛋黄酱:在Stephan混合器中混合1.36kg蛋黄、240g水解蛋白和1.34kg水。将500g芥末加入到液体成分混合物中,搅拌这种新混合物。加入包含盐、糖和香料的328g18%醋精,搅拌该混合物。最终将16kg菜籽油乳化入上述混合物。单独添加芥末和醋以便逐步酸化蛋黄/卵黄球蛋白混合物,由此形成铁-蛋白质配合物。根据实施例5中所述的方法制备包含75ppm EDTA的蛋黄酱样品。根据实施例5中所述的方法调配和贮存蛋黄酱样品。
根据实施例5中所述的方法对不同的蛋黄酱样品进行感觉评估。用下表中的括号内的不同字母显示显著性差异。
实施例7显示水解蛋白在菜籽油蛋黄酱中的应用在贮存2个月后对酸败发生的预防作用的方式与EDTA相同。水解蛋白由此是延长ω-3蛋黄酱贮存期限而无需使用合成添加剂的有效溶液。
实施例8:两步酸化法对菜籽油蛋黄酱中酸败发生的作用
根据实施例7中所述的方法在两步法中制备包含1.2wt%水解蛋白的蛋黄酱。根据实施例5中所述的方法制备在一步法中的包含1.2wt%水解蛋白的蛋黄酱,其中将240g水解蛋白粉加入到干燥混合物中。根据实施例5中所述的方法调配和贮存蛋黄酱样品。根据实施例5中所述的方法对不同的蛋黄酱样品进行感觉评估。用下表中的括号内的不同字母显示显著性差异。
感觉属性 | 参比物 | 一步法 | 两步法 |
在55天时的酸败香气 | 2.51(A) | 2.15(AB) | 1.41(B) |
实施例8显示如果使用标准的一步法,则包含水解蛋白的蛋黄酱与参比蛋黄酱在酸败异味方面无显著性差异。然而,如果使用新的两步法,则包含水解蛋白的蛋黄酱的酸败度明显低于参比蛋黄酱。两步法在包含水解蛋白的菜籽油蛋黄酱中的应用在防止贮存过程中的酸败发生方面有效性比一步标准法更有效。
Claims (15)
1.耐贮存乳化食品,包含:
a)油和/或脂肪,其包含至少0.5wt%ω-3脂肪酸/总乳化食品;
b)0.05-5.0wt%卵蛋白/总乳化食品;和
c)至少10ppm铁离子/总乳化食品;
其中该食品不含EDTA(乙二胺四乙酸)。
2.如权利要求1所述的食品,其包含至少0.8wt%ω-3脂肪酸,优选至少1.2wt%,更优选至少2.0wt%,乃至更优选至少4.0wt%ω-3脂肪酸/总乳化食品。
3.权利要求1或2的食品,其包含占总食品重量15-35%或70-85%的油和/或脂肪。
4.上述权利要求之一的食品,其包含0.1-3%重量的卵蛋白/总乳化食品。
5.上述权利要求之一的食品,其包含至少20ppm铁离子,优选至少50ppm铁离子。
6.上述权利要求之一的食品,其中所述卵蛋白是来自蛋黄的蛋白质。
7.权利要求6的食品,其中所述蛋黄蛋白质是卵黄高磷蛋白、卵黄球蛋白或其组合。
8.上述权利要求之一的食品,其为蛋黄酱、色拉调味汁、饮料、奶油、婴儿配方、婴儿食品、乳制品、谷类制品、功能饮料、冰淇淋或宠物食品。
9.不含EDTA(乙二胺四乙酸)的乳化食品的制备方法,包含共同混合如下成分的步骤:
a)油和/或脂肪;
b)0.05-5.0wt%卵蛋白/总乳化食品;
c)包含至少10ppm铁离子/总乳化食品的铁源;和
d)水;
其中所述油和/或脂肪包含经计算的至少0.5wt%ω-3的脂肪酸/总乳化食品。
10.如权利要求9所述的方法,其中所述卵蛋白是卵黄高磷蛋白、卵黄球蛋白或其组合。
11.如权利要求9或10所述的方法,还包含将酸化剂与成分a)-d)混合。
12.如权利要求11所述的方法,其中首先一起混合成分b)和d);然后加入酸化剂并且混合;且然后加入a),并且乳化全部混合物。
13.如权利要求11所述的方法,其中首先一起混合成分b)和d);然后加入a)并且乳化该混合物;且然后加入酸化剂,并且与所述乳剂混合。
14.如权利要求11所述的方法,其中一起混合成分b)和d)和酸化剂;且然后加入a)并且乳化全部混合物。
15.包含含有至少0.5wt%ω-3脂肪酸/总乳剂的油和/或脂肪、至少10ppm铁离子和水的乳剂中的卵蛋白用于防止或阻止乳剂贮存时ω-3脂肪酸氧化的用途。
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