CN1064397C - 用漆酶使油产品脱氧的方法 - Google Patents
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- CN1064397C CN1064397C CN96193862A CN96193862A CN1064397C CN 1064397 C CN1064397 C CN 1064397C CN 96193862 A CN96193862 A CN 96193862A CN 96193862 A CN96193862 A CN 96193862A CN 1064397 C CN1064397 C CN 1064397C
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- A—HUMAN NECESSITIES
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
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Abstract
本发明提供了通过向油或含油产品(如色拉调味品)中加入有效量的漆酶使所述油或所述产品脱氧的方法。
Description
发明所属领域
本发明涉及一种使油或者含油产品脱氧的一种简单和有效的方法。
发明背景
一些食品组分如色拉调味品(例如,法国调味品和蛋黄酱)都是利用植物油(如大豆油)制备的。大豆油中包含大量的亚油酸和亚麻酸,这些物质很容易和产品中溶解的氧进行反应,产生不合意的易挥发的物质。已经有过报道可以通过减少油中溶解的氧来提高油的调味品质(参考食品科学杂志57(1),1992,P.196)。
抗氧化剂(如丁基化羟基茴香醚、2,6-二叔丁基对甲酚)已被加入到含有脂肪的食品中以改进食品对氧化的稳定性。
已经有人描述了利用葡糖氧化酶的酶促脱氧能显著地减少色拉调味品中溶解的氧的量(参考食品科学杂志57(1),1992,P.199):在储存期间0.5%葡萄糖在5天内足以除去92%的色拉调味品中溶解的氧。
葡糖氧化酶在氧分子存在的条件下催化d-葡萄糖氧化为d-葡萄糖酸: 。可以看到这个反应的副产品是H2O2,H2O2可以破坏油脂产品。为了避免这种问题,曾有人建议把过氧化氢酶与葡糖氧化酶一起加入油中。过氧化氢酶催化下面的反应: ,但这又产生了氧!然而,通过利用过氧化氢酶和葡糖氧化酶组合的酶促反应的整体效果除去了每摩尔氧化的D-葡萄糖中的0.5摩尔氧气。
本发明的目的是发现一种除去油或含油产品中氧气的简单而又有效的酶系统,其中不涉及过氧化氢。
发明概述
令人惊奇地发现漆酶能非常有效地减少色拉调味品中的氧含量。
因此,本发明提供了使油或者含油产品脱氧的方法,这种方法包括在所说的油或产品中加入有效量的漆酶。
附图的简单描述
通过参考所附的附图能进一步说明本发明,其中:
图.1表明加入漆酶后在不同的色拉调味品中氧的百分数和时间之间的关系,进行的实验如实施例1所述。
图.2表明加入漆酶后在不同的色拉调味品中氧的百分数和时间之间的关系,进行的实验如实施例2所述。
发明详述
按照本发明,可以通过加入一种有效量的漆酶进行油或者含油产品的脱氧。
在本发明中,油被定义和表征为任何油或脂肪或蜡或类脂,如Frank D.Gunstone等人在“脂手册”(第二版,Chapman和Hall,1994,PP.49-223)所公开的,包括:aceituno油、巴巴苏油、buffalo葫芦油、烛果油、巴西棕榈油、蓖麻油、中国的植物牛脂和stilingia油、可可油、椰子油、玉米油、无腺棉籽油、crambe油、Cuphea物种油、夜樱草油、鱼油、葡萄子油、花生油、大麻种子油、illipe butter、虫蜡、西蒙得木油、木棉种子油、羊毛脂、亚麻子油、乳脂、长叶雾冰藜黄油、芥子种子油、oiticica油、橄榄油、棕榈油、棕榈核油、罂粟籽油、油菜籽油、米糠油、红花油、婆罗双树脂肪、芝麻油、shea果油、大豆油、皇后根属油、向日葵油、妥尔油、茶种子油、烟草种子油、桐油、ucuhuba油、鸠菊油、小麦胚油和鲸油。
按照本发明,植物油是优选的,特别是大豆油、棕榈油、玉米油、油菜籽油、橄榄油和可可油。
按照本发明,含油产品可以是一种食品组分(如色拉调味品)或个人养护产品(personal care product)。
在本发明中,把色拉调味品分为可匙用的(spoonable)(如蛋黄酱和奶油)和可倾倒的(pourable)(例如法国调味品)。在“食品成分的功能性质”(第二版,学院出版公司,P.268-269,本文一并参考)中也给出了色拉调味品的这种定义。
蛋黄酱是一种半固体食品,其是典型地利用食用植物油、蛋黄或者蛋(新鲜、冷冻或者是干燥的)、醋和可有可无的一种或多种下列组分制作而成的:盐、胡椒、甜味剂、芥子、辣椒粉、谷氨酸钠、柠檬和/或梨莓汁、稳定剂、防腐剂、水和其它调味品。成品通常包含至少65%的植物油。以下列出一种蛋黄酱的例子:
油 75.0-80.0%(W/W)
醋(4.5%醋酸) 9.4-10.8%(W/W)
蛋黄 7.0-9.0%(W/W)
食糖 1.5-2.5%(W/W)
盐 1.5%(W/W)
芥子 0.5-1.0%(W/W)
白胡椒 0.1-0.2%(W/W)
可倾倒的调味品除了含油量少一些外,其它和蛋黄酱相同。它们可以包含淀粉作为增稠剂。可以通过多种方式生产可倾倒的色拉调味品;一般的多用途色拉调味品可以含有下列组合物(参见,INFORM Vol.3,1992,P.1277):
水 39.5%(W/W)
醋 10.0%(W/W)
蔗糖 10.0%(W/W)
淀粉 2.0%(W/W)
油 30.0%(W/W)
盐 2.0%(W/W)
固体胶 1.0%(W/W)
调味剂 5.0%(W/W)
防腐剂 0.5%(W/W)
在个人养护产品上,特别是在护肤品(如乳膏或洗液)上,本发明的方法也非常有用。在护肤品上特别有益的油(脂肪和蜡)可以是羊毛脂、虫蜡、蓖麻油、canuba油和西蒙得木油。酚类物质
根据本发明,依据所研究的油或油产品,有时加入酚类物质(phenoliccompounds)也可以是有用的,酚类物质作为漆酶的底物,从而增加所说的油或者是油产品的脱氧。
本发明中可以使用的酚类物质可以是:花色素苷或者是香料或者是调味剂或者是多种酚类物质的组合体(如香料和调味剂)。这样的物质(compounds)的例子是如实施例2所描述的辣椒粉、的芥子和柠檬汁。
当然,所利用的酚类物质应该是正常允许用作食品组分的一种物质。
加入到油或油产品中的酚类物质的最理想的量取决于很多因素,其中最重要的是酚类物质的量有一个上限,在这个上限浓度上因为有太多的香料或调味剂存在,油或油产品变得不能食用。
可以通过以下方法确定各酚类物质的合乎需要的范围,经组合各种浓度的酚类物质和各种浓度的漆酶进行一系列实验,并且判断所获得的脱氧效果,同时进行一组试验来试验油或者油产品是否是可接受的。漆酶
漆酶(EC1.10.3.2)被表征为一组作用在o-和p-醌醇上(从而氧气被还原为水)低特异性的多铜蛋白质。
按照本发明,微生物漆酶是优选的。微生物漆酶可以从细菌或真菌(包括丝霉菌和酵母)中分离获得。优选地从真菌中获得漆酶。
一些优选的真菌包括属于担子菌亚门或子囊菌亚门的菌株。合适的例子包括可以从下列属的菌株获得的漆酶:曲霉属、脉孢菌属(例如粗糙脉孢菌)、柄孢壳属、葡萄孢属、金钱菌属、层孔菌属、香菇属、侧耳属(例如Pyricularia oryzae)、栓菌属(例如Trametes villosa、杂色栓菌)、丝核菌属(例如,立枯丝核菌)、鬼伞属(例如褶纹鬼伞和灰盖鬼伞)、小脆柄菇属、毁丝霉属(例如Myceliophthora thermophila)、Schytalidium(例如Schytalidium thermophilum)、多孔菌属(例如Polyporus pinsitus)、射脉菌属(例如Phlebia radita)(WO92/01046)云芝属(例如毛云芝)(JP2-238885)、拟蜡伞属、伞菌属、Vascellum、白蛋巢菌属、漆斑菌属或者是Sporormiella。
特别地,从T.villosa、杂色栓菌、M.thermophila或者P.oryzae获得的漆酶是优选的。
而且所述漆酶还可以是用以下方法生产的,所述方法方法包括在培养基中在允许漆酶表达的条件条件下培养宿主细胞(用携带编码所说的漆酶的DNA序列和编码允许编码漆酶的DNA序列表达的功能片断的DNA序列的重组体DNA载体转化过),并从培养基中回收所说的漆酶。漆酶活性(LACU)的测定
通过利用氧气氧化2,2’-连氮-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)来测定漆酶的活性。用光度计在418nm测定产生的浅绿-蓝色。分析的条件是167mM ABTS、0.1M磷酸盐缓冲液、pH7.0、30℃、反应3分钟。
1个漆酶单位(LACU)就是在以上条件下每分钟催化1μmol ABTS转化的酶量。漆酶的加入
可以用以前已知的方式生产本发明的油或油产品。
按照本发明,可以在所说的油或油产品的生产过程中的任何一步加入漆酶,经常在最后的一步或最后过程的其中一步加入,但是可以在早期加入漆酶作为预防处理手段以除去进入到油或者油产品中的氧。
一般地,加入漆酶的量在每克油0.001-1000LACU范围内,优选地是在每克油0.01-500LACU范围内,更优选的是0.1-100LACU范围内,最优选的是在1-50LACU范围内。
下面的实施例进一步地说明了本发明,但是没有意图以任何形式限制本发明所要求的范围。
实施例1
利用漆酶进行不同pH值下色拉调味品的脱氧
为表明在不同的pH值下利用漆酶处理的在色拉调味品中氧的消耗量,使用了以下的调味剂:植物油(油菜油) 334g醋 110g粒状糖 25.08g碘盐 2.84g黄原胶 1.70g辣椒粉 1.06g干芥子 1.12g柠檬汁 66g
在这种色拉调味品中,油的总量为62.8%(W/W)。然后把这种色拉调味品用水稀释到含油总量为12.6%(W/W)。
在pH为3、4、5时以每克油33.5或67LACU量(在pH为3只试验每克油67LACU的剂量)的漆酶(从Novo Nordisk A/S(商标名为SP 504)获得的一种Trametes villosa漆酶)加入到色拉调味品中;温度为环境温度(25℃),在接下来的60分钟利用Rank Oxygen Electrode测量氧气的百分比(相当于氧气饱和的水的百分比)。
在图1中给出了结果。使用了以下符号:
■(pH3;每克油67LACU)
(pH4;每克油67LACU)
△(pH4;每克油33.5LACU)
(pH5;每克油67LACU)
▲(pH5;每克油33.5LACU)
如图1所示,漆酶能明显地使色拉调味品脱氧;在30分钟后pH4和pH5时氧气的浓度为0,在pH为3时在5分钟后氧气的浓度为0。
实施例2
色拉调味品调味剂对脱氧率的影响
通过向基本的色拉调味品中仅加入一种调味剂然后测量特殊试剂的脱氧率显示调味剂(如柠檬汁、辣椒粉和芥子)对漆酶脱氧率的影响。使用了以下的基本调味剂:植物油(油菜籽油) 334g醋 110g粒状糖 25.08g碘盐 2.84g黄原胶 1.70g
在基本调味品中加入以下调味剂中的一种:
1)12.8%种柠檬汁
2)0.4%辣椒粉粉剂和12.4%的水
3)0.4%干芥子和12.4%的水。
把形成的调味品用水稀释到含油总量为12%(W/W),并把pH调整到4。
以每克油60LACU量的漆酶(从Novo Nordisk A/S(商标名为SP504)获得的一种Trametes villosa漆酶)加入到不同的色拉调味品中;温度为环境温度(25℃),在接下来的60分钟利用Rank Oxygen Electrode测量氧气的百分比(相当于氧气饱和的水的百分比)。
在图2中给出了结果,使用了以下符号:
■没有调味剂的色拉调味品(对照)
+芥子
▲+辣椒粉
●+柠檬汁
如图所示,调味剂对脱氧率有非常显著的正作用;当加入芥子或柠檬汁时,35-40分钟后的氧气浓度为0;当加入辣椒粉时,60分钟后的氧气浓度为0,然而没有加入调味剂的对照在反应60分钟后仍然有大约10%的氧气。
Claims (15)
1.一种油或含油产品的脱氧方法,该方法包括向所述油或所述产品中加入有效量的漆酶。
2.按照权利要求1的方法,其中所说的油是植物油。
3.按照权利要求2的方法,其中所说的油选自由大豆油、棕榈油、玉米油、油菜籽油、橄榄油和可可油组成的组。
4.按照权利要求1的方法,其中所说的含油产品是食品组分。
5.按照权利要求4的方法,其中所说的食品组分是色拉调味品。
6.按照权利要求5的方法,其中所说的色拉调味品是蛋黄酱。
7.按照权利要求1的方法,其中所说的含油产品是个人养护产品。
8.按照权利要求1的方法,其中所说的漆酶是一种微生物漆酶。
9.按照权利要求8的方法,其中所说的微生物漆酶是从真菌获得的。
10.按照权利要求9的方法,其中所说的真菌属于担子菌亚门或子囊菌亚门。
11.按照权利要求9的方法,其中所说的微生物漆酶是从下列属的菌株获得的:曲霉属、脉孢菌属、柄孢壳属、葡萄孢属、金钱菌属、层孔菌属、香菇属、侧耳属、栓菌属、丝核菌属、鬼伞属、小脆柄菇属、毁丝霉属、Schytalidium、多孔菌属、射脉菌属、Pyricularia、云芝属、拟蜡伞属、伞菌属、Vascellum、白蛋巢菌属、漆斑菌属或Spororrmiella。
12.按照权利要求11的方法,其中所说的微生物漆酶是从T.villosa、杂色栓菌、M.thermophila或者P.oryzae获得的。
13.按照权利要求1的方法,其中所说的漆酶的量在每克油0.01-100LACU的范围内。
14.按照权利要求1的方法,该方法还包括另外加入至少一种作为漆酶底物的物质。
15.按照权利要求14的方法,其中所说的物质是芥子、辣椒粉或柠檬汁。
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EP1055374A1 (en) * | 1999-05-26 | 2000-11-29 | Unilever N.V. | Method to reduce oxidation in food products |
CN1298245C (zh) | 2002-03-18 | 2007-02-07 | 丘比株式会社 | 容器装的水包油型乳化食品及其制造方法 |
FR2850868A1 (fr) * | 2003-02-12 | 2004-08-13 | Cognis France Sa | Utilisation d'un extrait de champignon mycorrhiza pour la preparation d'agents cosmetiques et/ou dermopharmaceutiques |
US20040265465A1 (en) * | 2003-06-30 | 2004-12-30 | Tropicana Products, Inc. | Cold de-aeration in production of citrus juices |
WO2005021714A2 (en) | 2003-08-11 | 2005-03-10 | Diversa Corporation | Laccases, nucleic acids encoding them and methods for making and using them |
US20050205840A1 (en) * | 2003-10-03 | 2005-09-22 | Farneth William E | Oxygen scavenging compositions and methods of use |
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US20090226997A1 (en) * | 2008-03-04 | 2009-09-10 | Chisholm Dexter A | Oxygen scavenging composition |
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WO2016159985A1 (en) * | 2015-03-31 | 2016-10-06 | Multisorb Technologies, Inc. | Catalytic oxidation/reduction compositions and articles |
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ATE186323T1 (de) | 1999-11-15 |
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DE69605042D1 (de) | 1999-12-09 |
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