JP2007000094A - Whey protein concentrate mixed with iron and method for producing the same - Google Patents
Whey protein concentrate mixed with iron and method for producing the same Download PDFInfo
- Publication number
- JP2007000094A JP2007000094A JP2005185338A JP2005185338A JP2007000094A JP 2007000094 A JP2007000094 A JP 2007000094A JP 2005185338 A JP2005185338 A JP 2005185338A JP 2005185338 A JP2005185338 A JP 2005185338A JP 2007000094 A JP2007000094 A JP 2007000094A
- Authority
- JP
- Japan
- Prior art keywords
- iron
- whey
- added
- wpc
- whey protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 194
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 103
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 50
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 50
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 20
- 239000012141 concentrate Substances 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000005862 Whey Substances 0.000 claims abstract description 31
- 208000007502 anemia Diseases 0.000 claims abstract description 21
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 12
- 238000010521 absorption reaction Methods 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 10
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- -1 iron ions Chemical class 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 abstract description 8
- 239000005018 casein Substances 0.000 abstract description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 6
- 235000021240 caseins Nutrition 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 3
- 239000000243 solution Substances 0.000 abstract description 3
- 229910001448 ferrous ion Inorganic materials 0.000 abstract 2
- 235000013305 food Nutrition 0.000 description 11
- 230000002950 deficient Effects 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 7
- 230000037213 diet Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 102000010445 Lactoferrin Human genes 0.000 description 5
- 108010063045 Lactoferrin Proteins 0.000 description 5
- 241000700159 Rattus Species 0.000 description 5
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 5
- 235000021242 lactoferrin Nutrition 0.000 description 5
- 229940078795 lactoferrin Drugs 0.000 description 5
- 102000008857 Ferritin Human genes 0.000 description 4
- 108050000784 Ferritin Proteins 0.000 description 4
- 238000008416 Ferritin Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 238000010828 elution Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002523 gelfiltration Methods 0.000 description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- 206010022971 Iron Deficiencies Diseases 0.000 description 2
- 229940098773 bovine serum albumin Drugs 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000011790 ferrous sulphate Substances 0.000 description 2
- 235000003891 ferrous sulphate Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- VCJMYUPGQJHHFU-UHFFFAOYSA-N iron(3+);trinitrate Chemical compound [Fe+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O VCJMYUPGQJHHFU-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000012679 serum free medium Substances 0.000 description 2
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 2
- 235000021195 test diet Nutrition 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- CGVPYAREDIUBOY-UHFFFAOYSA-K 2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Fe+2].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O CGVPYAREDIUBOY-UHFFFAOYSA-K 0.000 description 1
- YNVZDODIHZTHOZ-UHFFFAOYSA-K 2-hydroxypropanoate;iron(3+) Chemical compound [Fe+3].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O YNVZDODIHZTHOZ-UHFFFAOYSA-K 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 229920005654 Sephadex Polymers 0.000 description 1
- 239000012507 Sephadex™ Substances 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 150000002506 iron compounds Chemical class 0.000 description 1
- 159000000014 iron salts Chemical class 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 1
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 235000021127 solid diet Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000004611 spectroscopical analysis Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Images
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
本発明は鉄添加ホエー蛋白質濃縮物（以下、ＷＰＣと略記する場合がある）、さらに詳しくは、鉄欠乏性貧血の予防および改善、鉄強化を目的とした食品、医薬品等の原料として有用な鉄添加ＷＰＣおよびその製造法に関する。 The present invention relates to an iron-added whey protein concentrate (hereinafter sometimes abbreviated as WPC), more specifically, iron useful as a raw material for foods, pharmaceuticals and the like for the purpose of prevention and improvement of iron deficiency anemia and iron fortification. The present invention relates to an added WPC and a method for producing the same.
近年、鉄摂取不足により貧血症状を起こす女性が数多く見られる。この傾向は、思春期の女子や若い女性において特に顕著である。鉄欠乏性貧血の原因としては、食生活に由来する点が最も大きいが、女性の場合は月経による出血、妊娠による需要の増加、および過度なダイエットによる鉄摂取不足等により鉄欠乏の状態に陥り、貧血になりやすい環境下にある。
一般に約５０％の女性は何らかの形で鉄欠乏の状態にあると言われている。この鉄欠乏を解消するために貧血傾向の人や、妊産婦を対象とした鉄強化食品が販売されるようになってきており、牛乳、清涼飲料水に鉄分を強化した商品も多数販売され始めている。例えば清涼飲料水に添加する鉄添加剤としては、乳酸鉄、クエン酸第一鉄ナトリウム、クエン酸コハク酸鉄ナトリウム等の水溶性の有機酸鉄塩が使用されているが、これらは鉄味が強く、嗜好性の問題で、一度にあまり多くの量を使用できないという問題がある。また、有機鉄のヘム鉄も鉄味や血液由来の血生臭さといった風味上の問題があり、飲食品等への添加には制約がある。ピロリン酸第２鉄などの水不溶性および難溶性鉄塩を用いた場合、鉄味は改善されるものの、比重が２．７５以上と高く、清涼飲料水等に分散させた場合、液中で短時間に沈殿し、懸濁安定性に問題がある。さらに、鉄の吸収を促進する目的で、炭酸イオン存在下で鉄とラクトフェリンの複合体を調製し食品に添加している（特許文献１および２参照）。しかし、ラクトフェリンは食品素材として高価でありコストの面で問題がある。
一方、ホエーはチーズやカゼインを製造の副産物で、タンパク質、ミネラル、乳糖などが豊富に含まれている。チーズホエーからホエータンパク質を濃縮したＷＰＣや、イオン交換樹脂吸着法を行ったのちに濃縮、乾燥させた単離ホエータンパク質（ＷＰＩ）はカゼインと比べてアミノ酸組成に優れており、栄養価値が高くしかも安価な食品素材として幅広く利用されている。しかし、近年、チーズの消費量増加に伴いホエーの生産量も増加しており、環境保護や資源の有効利用の面からも更なる利用方法の開発が必要とされている。
ホエーを利用した鉄剤として、ホエータンパク質をタンパク加水分解酵素で加水分解したホエータンパク質加水分解物と鉄の複合体が提案されている（特許文献３参照）。
In general, about 50% of women are said to be somehow iron deficient. In order to eliminate this iron deficiency, iron-enhanced foods for people who are anemic and for pregnant women are being sold, and many products with enhanced iron content in milk and soft drinks are also on sale. . For example, as iron additives to be added to soft drinks, water-soluble organic acid iron salts such as iron lactate, sodium ferrous citrate, and iron iron citrate are used. There is a problem that it is not possible to use a large amount at a time because of a strong taste problem. Moreover, organic iron heme iron also has a flavor problem such as iron taste and bloody odor derived from blood, and its addition to foods and drinks is restricted. When water-insoluble and poorly soluble iron salts such as ferric pyrophosphate are used, the iron taste is improved, but the specific gravity is as high as 2.75 or more, and when dispersed in soft drinks, etc., it is short in the liquid. It settles over time and there is a problem with suspension stability. Furthermore, for the purpose of promoting the absorption of iron, a complex of iron and lactoferrin is prepared in the presence of carbonate ions and added to food (see
On the other hand, whey is a by-product of manufacturing cheese and casein, and is rich in protein, minerals, lactose and the like. WPC that concentrates whey protein from cheese whey and isolated whey protein (WPI) that is concentrated and dried after the ion exchange resin adsorption method has superior amino acid composition and high nutritional value compared to casein. Widely used as an inexpensive food material. However, in recent years, whey production has increased as cheese consumption has increased, and further development of utilization methods is required from the viewpoint of environmental protection and effective use of resources.
As an iron agent using whey, a complex of whey protein hydrolyzate obtained by hydrolyzing whey protein with a protein hydrolase and iron has been proposed (see Patent Document 3).
本発明は、チーズやカゼインの副産物として生じるホエーを有効利用し、鉄の吸収性・貧血改善効果に優れた鉄添加ＷＰＣおよびその製造法を提供することを目的とする。 An object of the present invention is to provide an iron-added WPC that effectively uses whey produced as a by-product of cheese and casein and has an excellent effect of improving iron absorption and anemia, and a method for producing the same.
本発明者らはチーズやカゼインを製造する際に生じるホエーの新しい利用技術について検討を進めていたところ、タンパク加水分解酵素による処理をしなくても、鉄添加ホエータンパク質濃縮物（ＷＰＣ）が、鉄の吸収性・貧血改善効果に優れた鉄剤となること、また、鉄添加ＷＰＣは鉄を高い比率で含有するにもかかわらず、鉄の収斂味を有していないことを見いだし、本発明を完成するに至った。
すなわち、本発明は、
（１）ホエータンパク質１重量部当たり、０．００１〜０．０５重量部の鉄を含有し、鉄の収斂味を有さないことを特徴とする鉄添加ホエータンパク質濃縮物、
（２）ｐＨが５．５以上の液状またはその乾燥物である上記（１）記載の濃縮物、
（３）鉄の吸収性、貧血改善効果用である上記（１）記載の濃縮物、
（４）ホエーと、鉄イオンを含む水溶液を混合して限外濾過するか、限外濾過したホエーと、鉄イオンを混合することを特徴とする上記（１）記載の鉄添加ホエータンパク質濃縮物の製造法、
（５）鉄イオンの重量がホエー中のタンパク質の１／２０以下、得られるホエーと鉄イオンの液状混合物のｐＨが５．５以上である上記（４）記載の製造法等を提供するものである。
The inventors of the present invention have been studying a new utilization technology of whey produced when producing cheese and casein. Even without treatment with protein hydrolase, iron-added whey protein concentrate (WPC) It has been found that the iron agent is excellent in iron absorption and anemia improvement effects, and that the iron-added WPC does not have iron astringency even though it contains iron in a high ratio. It came to be completed.
That is, the present invention
(1) An iron-added whey protein concentrate containing 0.001 to 0.05 parts by weight of iron per part by weight of whey protein and having no iron astringent taste,
(2) The concentrate according to (1) above, which is a liquid having a pH of 5.5 or higher or a dried product thereof,
(3) The concentrate according to the above (1), which is for iron absorption and anemia improvement effect,
(4) The iron-added whey protein concentrate according to (1) above, wherein the whey and an aqueous solution containing iron ions are mixed and ultrafiltered, or the ultrafiltered whey and iron ions are mixed. Manufacturing method,
(5) The production method according to the above (4), wherein the weight of iron ions is 1/20 or less of the protein in whey, and the pH of the liquid mixture of whey and iron ions obtained is 5.5 or more. is there.
本発明の鉄添加ＷＰＣは、ホエーと鉄を混合するという簡単な方法で製造でき、得られた鉄添加ＷＰＣは、鉄−ホエータンパク質複合体を形成し、溶解性に優れ、鉄独特の収斂味がないので、鉄欠乏性貧血の予防あるいは改善、鉄強化を目的とした食品、医薬品、飼料等の原料として有用である。 The iron-added WPC of the present invention can be produced by a simple method of mixing whey and iron. The obtained iron-added WPC forms an iron-whey protein complex, has excellent solubility, and has a unique astringent taste of iron. Therefore, it is useful as a raw material for foods, pharmaceuticals, feeds and the like for the purpose of preventing or improving iron deficiency anemia and strengthening iron.
本発明の鉄添加ＷＰＣは、ホエータンパク質１重量部当たり、０．００１〜０．０５重量部、好ましくは０．００５〜０．０３重量部の鉄を含有する。このような鉄添加ＷＰＣは鉄独特の収斂味がなく、鉄の吸収性・貧血改善効果に優れていることが判明した。
用いるホエーは特に限定するものではなく、チーズおよびカゼイン製造の際に生じたホエーはもとより、乾燥したホエーを再度水に溶解して復元したものでもよい。
鉄源としては、通常、塩化第二鉄、硝酸第二鉄、硫酸第二鉄等の鉄化合物が使用でき、例えば、これらは水溶液の形態で使用される。
The iron-added WPC of the present invention contains 0.001 to 0.05 parts by weight, preferably 0.005 to 0.03 parts by weight of iron per 1 part by weight of whey protein. It was found that such iron-added WPC has no astringent taste unique to iron and is excellent in iron absorption and anemia improvement effects.
The whey to be used is not particularly limited, and the whey produced during cheese and casein production may be reconstituted by dissolving the dried whey again in water.
As the iron source, iron compounds such as ferric chloride, ferric nitrate, and ferric sulfate can be usually used. For example, these are used in the form of an aqueous solution.
本発明の鉄添加ＷＰＣは、ホエーと、鉄イオンすなわち鉄源を含む溶液を混合し、常法より限外濾過して濃縮することによって製造できる。また、予めホエーを限外濾過で濃縮後に鉄イオンすなわち鉄源と混合してもよい。
このとき、混合する鉄イオンの重量はホエーに含まれるタンパク質の１／２０以下、好ましくは１／２５０以下である。
鉄イオンを含む溶液、ホエーおよび／または鉄イオンと混合した後のホエー、すなわち、液状の鉄添加ＷＰＣは、水酸化ナトリウム、水酸化カリウム、塩酸、クエン酸、酢酸等を使用してｐＨ調整することができ、通常、得られる液状の鉄添加ＷＣＰが、ｐＨ２〜９、好ましくは５．５以上となるように調整する。得られた液状の鉄添加ＷＰＣはそのままの状態で用いてもよく、また、常法に従って、凍結乾燥、噴霧乾燥等により乾燥し、粉末化して用いてもよい。
得られた鉄添加ＷＰＣは鉄独特の収斂味を有さず、鉄の吸収性、貧血改善効果に優れているという特徴を有するので、貧血の予防、改善、鉄強化を目的とした食品、医薬品、飼料等に添加する鉄強化用の鉄剤として有用である。
以下に実施例を挙げて本発明をさらに詳しく説明するが、本発明はこれらに限定されるものではない。
The iron-added WPC of the present invention can be produced by mixing whey and a solution containing iron ions, that is, an iron source, and concentrating by ultrafiltration using a conventional method. Alternatively, whey may be preliminarily concentrated by ultrafiltration and then mixed with iron ions, that is, an iron source.
At this time, the weight of the iron ions to be mixed is 1/20 or less, preferably 1/250 or less of the protein contained in the whey.
Solutions containing iron ions, whey and / or whey after mixing with iron ions, ie, liquid iron-added WPC, is adjusted to pH using sodium hydroxide, potassium hydroxide, hydrochloric acid, citric acid, acetic acid, etc. In general, the obtained liquid iron-added WCP is adjusted to have a pH of 2 to 9, preferably 5.5 or more. The obtained liquid iron-added WPC may be used as it is, or may be dried and pulverized by freeze-drying, spray-drying or the like according to a conventional method.
The obtained iron-added WPC does not have iron astringent taste, and has excellent iron absorption and anemia improvement effects. Therefore, foods and pharmaceuticals for the purpose of preventing and improving anemia and strengthening iron It is useful as an iron preparation for iron reinforcement added to feed and the like.
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
ホエーとして、モッツァレラチーズホエーを使用した。このレンネットホエーをＧＰ８１ＰＰ膜（DOW DANMARK A/S社製、カットオフ１０ｋＤａ）で限外濾過し、１／５に濃縮してホエータンパク質濃縮物（ＷＰＣ）とした。これを２５００×ｇで１５分間遠心分離し、脂肪分を取り除いた。これに鉄が１０ｍｇ／１００ｍＬとなるようにＦｅＣｌ３・６Ｈ２Ｏを添加した。得られた液状の混合物のｐＨは５．７３であった。この混合物を凍結乾燥して鉄添加ＷＣＰを得た。
得られたサンプルを水に溶解し、カットオフ１０ｋＤａで限外濾過を行い、濾液中の鉄を測定した。原液中の鉄含量から濾液中の鉄含量を差し引いた値をタンパク質鉄含量とした。添加した鉄の９０％が結合していた。鉄添加ＷＰＣ中のタンパク質と鉄の関係を明らかにするため、Sephadex Ｇ−５０を用いたゲル濾過により鉄添加ＷＰＣの溶出パターンを調べ、さらに各溶出画分の鉄の定量およびタンパク質の同定をそれぞれ原子吸光分光分析、ＳＤＳ−ＰＡＧＥにより行った。ゲル濾過により溶出するタンパク質を２８０ｎｍの吸光度でスキャンしたものと、その溶出液中の鉄含量を測定した結果を図１に示した。ＳＤＳ−ＰＡＧＥの結果と溶出パターンを比較し、ピーク１を牛血清アルブミン（ＢＳＡ）とラクトフェリン（Ｌｆ）、ピーク２をβ−ラクトグロブリン（β−Ｌｇ）、ピーク３をα−ラクトアルブミン（α−Ｌｇ）と同定した。この結果と鉄の溶出パターンとを比べると、鉄はβ−Ｌｇ、α−Ｌａに多く結合していることがわかった。
As whey, mozzarella cheese whey was used. This rennet whey was ultrafiltered with a GP81PP membrane (manufactured by DOW DANMARK A / S, cutoff 10 kDa) and concentrated to 1/5 to obtain a whey protein concentrate (WPC). This was centrifuged at 2500 × g for 15 minutes to remove fat. Iron was added FeCl 3 · 6H 2 O as a 10 mg / 100 mL thereto. The pH of the obtained liquid mixture was 5.73. This mixture was freeze-dried to obtain iron-added WCP.
The obtained sample was dissolved in water, ultrafiltered at a cutoff of 10 kDa, and iron in the filtrate was measured. The value obtained by subtracting the iron content in the filtrate from the iron content in the stock solution was defined as the protein iron content. 90% of the added iron was bound. In order to clarify the relationship between protein and iron in iron-added WPC, the elution pattern of iron-added WPC was examined by gel filtration using Sephadex G-50. Atomic absorption spectroscopic analysis was performed by SDS-PAGE. FIG. 1 shows the results of scanning the protein eluted by gel filtration at an absorbance of 280 nm and measuring the iron content in the eluate. SDS-PAGE results and elution patterns were compared.
貧血モデルラットを用いて実施例１で調製した鉄添加ＷＰＣの鉄欠乏状態改善効果について、その他の鉄強化剤（ＦｅＳＯ４）と比較検討した。３週齢のウィスター系雄ラットに３週間鉄欠飼料を与え、貧血状態にさせた。その後、鉄源がそれぞれ鉄添加ＷＰＣ、ＦｅＳＯ４から成る飼料を３週間与え、貧血改善効果を比較した。対照区として鉄欠乏食を与えず市販の固形食を与えた非貧血群、試験食投与期間も鉄欠乏食を与えた鉄欠食群を用いた。図２に試験食投与後の血清鉄濃度を、図３に試験食投与後の肝臓鉄含量を示した。
図中、ａ,ｂは１％レベルでの有意差を示す。
試験食投与後の血清鉄濃度は鉄添加ＷＰＣ食群の方がＦｅＳＯ４食群よりも高い傾向にあった。試験食投与後の肝臓鉄含量は鉄添加ＷＰＣ食群の方がＦｅＳＯ４食群よりも有意に高い結果となった。これらのことから、鉄添加ＷＰＩの方がＦｅＳＯ４に比べラットの体内に蓄積される鉄含量が高いと言える。よって、鉄添加ＷＰＣは貧血改善のための食品素材として有用である。
The iron deficient state improving effect of the iron-added WPC prepared in Example 1 using an anemia model rat was compared with other iron reinforcing agents (FeSO 4 ). Three-week-old Wistar male rats were fed an iron-deficient diet for 3 weeks to be anemic. Thereafter, feeds each consisting of iron-added WPC and FeSO 4 were given for 3 weeks, and the anemia-improving effect was compared. As a control group, a non-anemic group in which a commercially available solid diet was given without giving an iron-deficient diet and an iron-deficient group in which an iron-deficient diet was given during the test diet administration period were used. FIG. 2 shows the serum iron concentration after administration of the test meal, and FIG. 3 shows the liver iron content after administration of the test meal.
In the figure, a and b indicate significant differences at the 1% level.
The serum iron concentration after administration of the test diet tended to be higher in the iron-added WPC diet group than in the FeSO 4 diet group. The liver iron content after administration of the test meal was significantly higher in the iron-added WPC diet group than in the FeSO 4 diet group. From these facts, it can be said that iron-added WPI has a higher iron content accumulated in the rat body than FeSO4. Therefore, iron-added WPC is useful as a food material for improving anemia.
実施例１で調製した鉄添加ＷＰＣの吸収性を評価するためにCaco−２細胞を用いたin vivo試験を行った。６−ウエル・プレートにCaco−２細胞を５０，０００個／ｃｍ２の濃度で播種し、１０％ＦＣＳを含むＤＭＥＭで１４日間培養したものを吸収性試験に用いた。鉄吸収試験はＭＥＭ無血清培地を用いて行った。ペプシンおよびパンクレアチンで人工消化した鉄添加ＷＰＣを鉄濃度が５０μＭおよび１００μＭとなるようＭＥＭ無血清培地に添加し、２４時間培養後、ＰＢＳで２回洗浄し、ラバーポリスマンで細胞を剥離した。回収した細胞を超音波で破砕し、フェリチン（ferritin）含量を測定した。ＷＰＣに含まれるラクトフェリン（ＬＦ）には細胞増殖促進作用があることが知られているのでタンパク質含量を測定した。フェリチン含量をタンパク質含量で補正した結果を図４に示した。
図中、Blankは鉄欠乏区、FeSO4は、硫酸第一鉄添加区、Whey Feは鉄添加ＷＰＣ添加区、**は１％レベルでの有意差を示す。
Caco−２細胞のフェリチン含量はいずれの鉄濃度でも鉄添加ＷＰＣの方がＦｅＳＯ４に比べ有意に高い値を示した。このことから、鉄添加ＷＰＣ中の鉄はＦｅＳＯ４に比べて吸収性に優れていると考えられる。動物実験で見られた鉄添加ＷＰＣの貧血改善はこの易吸収性を反映した結果であると考えられる。
In order to evaluate the absorbability of iron-added WPC prepared in Example 1, an in vivo test using Caco-2 cells was performed. A 6-well plate was seeded with Caco-2 cells at a concentration of 50,000 cells / cm 2 and cultured in DMEM containing 10% FCS for 14 days. The iron absorption test was performed using MEM serum-free medium. Iron-added WPC artificially digested with pepsin and pancreatin was added to a MEM serum-free medium so that the iron concentration became 50 μM and 100 μM, cultured for 24 hours, washed twice with PBS, and cells were detached with a rubber policeman. The collected cells were sonicated and the ferritin content was measured. Since lactoferrin (LF) contained in WPC is known to have a cell growth promoting action, the protein content was measured. The result of correcting the ferritin content by the protein content is shown in FIG.
In the figure, Blank represents an iron-deficient group, FeSO 4 represents a ferrous sulfate-added group, Whey Fe represents an iron-added WPC-added group, and ** represents a significant difference at a 1% level.
The ferritin content of Caco-2 cells was significantly higher in iron-added WPC than in FeSO 4 at any iron concentration. From this, it is considered that the iron in the iron-added WPC is superior in absorbability compared to FeSO 4 . It is considered that the improvement of anemia of iron-added WPC observed in animal experiments is a result of reflecting this easy absorption.
実施例１で調製した鉄添加ＷＰＣを鉄濃度が１０ｍｇ％となるように水に溶解したものの官能試験を行った。男５名女３名のパネラーに鉄の収斂味を感じるか否かを判定させた。なお、鉄の収斂味を感じる試料として、鉄濃度が１０ｍｇ％の硫酸第一鉄水溶液についても同様に官能試験を行った。その結果、パネラー全員が硫酸第一鉄水溶液は鉄の収斂味を感じると判定したのに対して、鉄添加ＷＰＣはパネラー全員が鉄の収斂味を感じないと判定した。 A sensory test was performed on the iron-added WPC prepared in Example 1 dissolved in water so that the iron concentration was 10 mg%. Panelists of 5 males and 3 females were asked to determine whether they felt the astringent taste of iron. In addition, the sensory test was similarly performed about the ferrous sulfate aqueous solution whose iron concentration is 10 mg% as a sample which feels the astringency of iron. As a result, all panelists determined that the ferrous sulfate aqueous solution felt the astringent taste of iron, whereas iron-added WPC determined that all panelists did not feel the astringent taste of iron.
本発明によれば、飲食品、飼料等に添加する水不溶性もしくは難溶性ミネラルである鉄の使用にあたって、極めて水に溶けやすい性質を有しており、鉄独特の収斂味を示さず、吸収性・貧血改善効果に優れた、鉄強化、貧血の予防または治療を目的とした食品、医薬品、飼料等の原料として有用な鉄強化素材用の鉄剤を提供することができる。 According to the present invention, when using iron which is a water-insoluble or sparingly soluble mineral to be added to foods and drinks, feeds, etc., it has a property that it is extremely soluble in water, does not show astringent taste unique to iron, and absorbs -It is possible to provide an iron preparation for an iron-enhancing material that is excellent as an anemia-improving effect and is useful as a raw material for foods, pharmaceuticals, feeds, etc., for the purpose of iron strengthening and prevention or treatment of anemia.
Claims (5)
The process according to claim 4, wherein the weight of iron ions is 1/20 or less of the protein in whey, and the pH of the resulting liquid mixture of whey and iron ions is 5.5 or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005185338A JP4119440B2 (en) | 2005-06-24 | 2005-06-24 | Iron-added whey protein concentrate and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005185338A JP4119440B2 (en) | 2005-06-24 | 2005-06-24 | Iron-added whey protein concentrate and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2007000094A true JP2007000094A (en) | 2007-01-11 |
| JP4119440B2 JP4119440B2 (en) | 2008-07-16 |
Family
ID=37686254
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005185338A Expired - Fee Related JP4119440B2 (en) | 2005-06-24 | 2005-06-24 | Iron-added whey protein concentrate and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4119440B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017154867A1 (en) * | 2016-03-07 | 2017-09-14 | 雪印メグミルク株式会社 | FRACTIONATION METHOD FOR WHEY PROTEIN, PRODUCTION METHOD FOR COMPOSITION INCLUDING α-LACTALBUMIN, AND PRODUCTION METHOD FOR COMPOSITION INCLUDING β-LACTOGLOBULIN |
| JP2018131417A (en) * | 2017-02-16 | 2018-08-23 | 株式会社明治 | Anemia preventing/improving composition |
| CN114014907A (en) * | 2021-10-09 | 2022-02-08 | 浙江大学 | Preparation method and application of fish skin oligopeptide chelated iron |
| CN114027507A (en) * | 2021-11-18 | 2022-02-11 | 中国农业大学 | Oral gel iron supplement and preparation method thereof |
-
2005
- 2005-06-24 JP JP2005185338A patent/JP4119440B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017154867A1 (en) * | 2016-03-07 | 2017-09-14 | 雪印メグミルク株式会社 | FRACTIONATION METHOD FOR WHEY PROTEIN, PRODUCTION METHOD FOR COMPOSITION INCLUDING α-LACTALBUMIN, AND PRODUCTION METHOD FOR COMPOSITION INCLUDING β-LACTOGLOBULIN |
| JPWO2017154867A1 (en) * | 2016-03-07 | 2018-12-27 | 雪印メグミルク株式会社 | Method for fractionating whey protein, method for producing a composition containing α-lactalbumin, and method for producing a composition containing β-lactoglobulin |
| JP2018131417A (en) * | 2017-02-16 | 2018-08-23 | 株式会社明治 | Anemia preventing/improving composition |
| WO2018151184A1 (en) * | 2017-02-16 | 2018-08-23 | 株式会社明治 | Composition for preventing or improving anemia |
| CN114014907A (en) * | 2021-10-09 | 2022-02-08 | 浙江大学 | Preparation method and application of fish skin oligopeptide chelated iron |
| CN114027507A (en) * | 2021-11-18 | 2022-02-11 | 中国农业大学 | Oral gel iron supplement and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4119440B2 (en) | 2008-07-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Camara-Martos et al. | Influence of dietary factors on calcium bioavailability: a brief review | |
| Jackson et al. | The effect of dairy products on iron availability | |
| JP2007246413A (en) | Composition containing milk-originated basic protein | |
| NZ197660A (en) | Protein-fortified beverage composition | |
| AU761145B2 (en) | Calcium complex and food fortified therewith | |
| Azuma et al. | Stimulatory effect of human lactoferrin on DNA synthesis in BALB/c 3T3 cells | |
| NZ566690A (en) | Milk derived composition and use to enhance muscle mass or muscle strength | |
| JP4119440B2 (en) | Iron-added whey protein concentrate and method for producing the same | |
| JP2808166B2 (en) | Manufacturing method of iron-fortified beverage | |
| EP3975733B1 (en) | Palatable extensively hydrolysed whey protein hydrolysates | |
| JP3387643B2 (en) | How to reduce casein odor | |
| Aït-oukhatar et al. | Bioavailability of caseinophosphopeptide bound iron in the young rat | |
| JP2918069B2 (en) | Dietary foods for patients with renal failure | |
| JPH0229300B2 (en) | ||
| JP2007022989A (en) | Anti-fatigue agent | |
| EP2222173A2 (en) | Dairy product and process | |
| JP2818827B2 (en) | Iron supplement drink | |
| JP4191261B2 (en) | Iron casein complex and its production method | |
| JP3596695B2 (en) | Iron-casein complex and method for producing the same | |
| DE69907823T3 (en) | Process for the preparation of an iron whey proteolysate complex | |
| JPH03240437A (en) | Prepared milk resemble to human milk | |
| JP2735375B2 (en) | Iron agent, its manufacturing method and iron-fortified food manufacturing method | |
| JP2003520037A (en) | Milk and cheese modification process including methods for extracting β-lactoglobulin and casein from milk and dairy products and novel products produced thereby | |
| JP3580517B2 (en) | Iron casein phosphopeptide complex and method for producing the same | |
| Cayot et al. | Iron fortification of milk and dairy products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070306 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070424 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20070626 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070824 |
|
| A911 | Transfer of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20070905 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080122 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080415 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080424 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110502 Year of fee payment: 3 |
|
| LAPS | Cancellation because of no payment of annual fees |