JP2013031453A - ダイズペプチド含有ゲル状食品 - Google Patents
ダイズペプチド含有ゲル状食品 Download PDFInfo
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- JP2013031453A JP2013031453A JP2012226304A JP2012226304A JP2013031453A JP 2013031453 A JP2013031453 A JP 2013031453A JP 2012226304 A JP2012226304 A JP 2012226304A JP 2012226304 A JP2012226304 A JP 2012226304A JP 2013031453 A JP2013031453 A JP 2013031453A
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- Prior art keywords
- thermolysin
- gel
- peptide
- gelling agent
- food
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Abstract
【解決手段】ゲル化剤及びダイズタンパク質のサーモリシン加水分解物を含有してなる、ゲル状食品。ダイズペプチドを含有しても、ダイズタンパク質やペプチド由来の苦味や異臭が低減され、風味が良好になり、また、ダイズペプチドとしてサーモリシン加水分解物を用いることで、ゲル強度を増強することができるので、ゲル化剤の配合量を低減できる。
【選択図】なし
Description
〔1〕 ゲル化剤及びダイズタンパク質のサーモリシン加水分解物を含有してなる、ゲル状食品、
〔2〕 ダイズタンパク質のサーモリシン加水分解物の含有量が0.1〜40重量%である、前記〔1〕記載のゲル状食品、
〔3〕 ゲル化剤が、寒天、グルコマンナン、カードラン、ジェランガム、ペクチン、カラギーナン及びゼラチンからなる群より選択される少なくとも一つである、前記〔1〕又は〔2〕記載のゲル状食品、
〔4〕 ゲル化剤の含有量が0.01〜10重量%である、前記〔1〕〜〔3〕いずれか記載のゲル状食品、並びに
〔5〕 ゲル状食品がゼリーである、前記〔1〕〜〔4〕いずれか記載のゲル状食品
に関する。
ダイズペプチドを25mM Tris-HCl緩衝液(150mM NaCl含有、pH7.5)に溶解し、1mg/mLの被験溶液を調製する。HPLCカラムSuperdex peptide HR(10mm I.D.×30cm,Amersham Biosciences社製)を同じ緩衝液で平衡化し、このカラムに被験溶液を100μL注入する。カラムの流速は0.5mL/分、カラム温度は室温、ペプチドの検出は214nmで行い、溶出時間から分子量分布及びピーク平均分子量を推定する。なお、分子量既知のペプチド標品として、Cytochrome C(シグマ社製、分子量12327)、Aprotinin(シグマ社製、分子量6518)、Hexaglycine(シグマ社製、分子量360)、Triglycine(シグマ社製、分子量189)、及びGlycine(シグマ社製、分子量75)を用いた。
アミノ酸自動分析法によりサーモリシン加水分解物、あるいは市販ダイズペプチド中の各種遊離アミノ酸を定量し、それらを合計することにより遊離アミノ酸の総含量を求める。
丸型バネ式テンションゲージ(商品名:豆腐用硬度計SOWB、(株)大場計器製作所製)を用いて、ゲル状食品のゲル強度を測定する。
表1に示される原料を用いて、ダイズタンパク質のサーモリシン加水分解物(商品名:コラプラスTMN、ロート製薬社製、ピーク平均分子量:711、遊離アミノ酸の総含有量:0.14重量%)の含有量が10重量%である混合液を調製し、95℃まで加熱し、溶解、混合した後、直ちに冷却してサーモリシン加水分解物含有ゼリーを作製した。得られたゼリーのゲル強度は0.64±0.06N(4回測定の平均値±標準偏差)であった。
コラプラスTMNの代わりに、ダイズタンパク質の三種のプロテアーゼ(メタロプロテアーゼ、セリンプロテアーゼ、カルボキシルプロテアーゼ)分解物である市販ダイズペプチド(ピーク平均分子量:543、遊離アミノ酸の総含有量:3.0重量%)を使用する以外は、実施例1と同様にして、市販ダイズペプチド含有ゼリーを作製した。得られたゼリーのゲル強度は0.11±0.04N(4回測定の平均値±標準偏差)であった。
ダイズペプチドを添加しない以外は、実施例1と同様にして、ダイズペプチド無添加含有ゼリーを作製した。得られたゼリーのゲル強度は0.55±0.07N(4回測定の平均値±標準偏差)であった。
実施例1及び比較例1のゼリーについて、パネラー5名により、苦味の少なさ、異臭の少なさ、風味の3項目について官能評価を行なった。パネラーには、いずれか良かったものを項目毎に選択してもらい、その回答数を合計した。結果を表2に示す。
表3〜8に示す原材料を用い、当業者に公知の方法に従って、ダイズタンパク質のサーモリシン加水分解物(コラプラスTMN)を含有するゲル状食品を作製する。
Claims (5)
- ゲル化剤及びダイズタンパク質のサーモリシン加水分解物を含有してなる、ゲル状食品。
- ダイズタンパク質のサーモリシン加水分解物の含有量が0.1〜40重量%である、請求項1記載のゲル状食品。
- ゲル化剤が、寒天、グルコマンナン、カードラン、ジェランガム、ペクチン、カラギーナン及びゼラチンからなる群より選択される少なくとも一つである、請求項1又は2記載のゲル状食品。
- ゲル化剤の含有量が0.01〜10重量%である、請求項1〜3いずれか記載のゲル状食品。
- ゲル状食品がゼリーである、請求項1〜4いずれか記載のゲル状食品。
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Cited By (5)
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WO2016102275A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Entrapment of bitter peptides by a gel comprising gelatin |
WO2016102273A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Entrapment of bitter peptides by a gel comprising kappa carrageenans and/or iota carrageenans |
WO2016102276A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Entrapment of bitter peptides by a gel comprising alginate |
CN110946288A (zh) * | 2019-12-04 | 2020-04-03 | 荣海生物科技有限公司 | 一种新型抗氧化大豆肽粉及其制备方法 |
CN111067035A (zh) * | 2020-01-06 | 2020-04-28 | 浙江艾格生物科技股份有限公司 | 含益生菌的蛋清肽布丁及其制备方法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016102275A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Entrapment of bitter peptides by a gel comprising gelatin |
WO2016102273A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Entrapment of bitter peptides by a gel comprising kappa carrageenans and/or iota carrageenans |
WO2016102276A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Entrapment of bitter peptides by a gel comprising alginate |
CN110946288A (zh) * | 2019-12-04 | 2020-04-03 | 荣海生物科技有限公司 | 一种新型抗氧化大豆肽粉及其制备方法 |
CN111067035A (zh) * | 2020-01-06 | 2020-04-28 | 浙江艾格生物科技股份有限公司 | 含益生菌的蛋清肽布丁及其制备方法 |
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