JP4723638B2 - 脂質封入 - Google Patents
脂質封入 Download PDFInfo
- Publication number
- JP4723638B2 JP4723638B2 JP2008508779A JP2008508779A JP4723638B2 JP 4723638 B2 JP4723638 B2 JP 4723638B2 JP 2008508779 A JP2008508779 A JP 2008508779A JP 2008508779 A JP2008508779 A JP 2008508779A JP 4723638 B2 JP4723638 B2 JP 4723638B2
- Authority
- JP
- Japan
- Prior art keywords
- emulsion
- whey protein
- casein
- lipid
- oxidizable
- 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.)
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Description
第一の側面において、本発明は、カゼイン及びホエータンパク質の複合体中に封入された少なくとも1つの酸化されやすい脂質を含んで成るエマルジョンを広く含む。
(a)水溶液中でカゼイン及びホエータンパク質の複合体を形成させること(ここで、カゼイン及びホエータンパク質は、ジスルフィド結合により結合している)、
(b)少なくとも1つの酸化されやすい脂質を水溶液中に分散させること、及び
(c)段階(b)において形成された混合物を均質化すること、
を含んで成る、カゼイン及びホエータンパク質の複合体により封入された少なくとも1つの酸化されやすい脂質を含んで成るエマルジョンを製造する方法を広く含んで成る。
(a)カゼイン及びホエータンパク質の水溶液を加熱し、タンパク質複合体を形成させること、
(b)少なくとも1つの酸化されやすい脂質を水溶液中に分散させること、及び
(c)段階(b)において形成された混合物を均質化すること、
を含んで成る、カゼイン及びホエータンパク質の複合体により封入された少なくとも1つの酸化されやすい脂質を含んで成るエマルジョンを製造する方法を広く含んで成る。
本明細書中で用いられる場合、用語「脂質」は、有機溶媒中で可溶性の物質を意味し、油、脂肪、トリグリセリド、脂肪酸及びリン脂質が挙げられるが、これらに限定されない。
1kgのエマルジョンを生成するために、20gのホエータンパク質単離物及び20gのカゼイン塩ナトリウム(両方ともFonterra Co−operative Ltd,New Zealandにより供給される)は、660gの脱イオン水中に40℃で30分間継続的な撹拌により溶解した。脱イオン水は、減圧下で水を0.22μmのろ過膜に通し、酸素を除去することにより生成した。タンパク質溶液のpHを、1MのNaOHを用いて7.5に調整した。タンパク質溶液を、超高温(UHT)パイロットプラント(Alpha Laval,Sweden)中で90℃まで急速に加熱し、この温度で10分間保持し、その後氷浴中で20℃まで即座に冷却した。タンパク質溶液(700g)を、300gのマグロ油(ROPUFA’30’n−3 食用油,Roche Vitamins(UK)Ltd)と混合し、この混合物を、2段階のホモジナイザー(AVP 2000,Demark)中で、250バールの第一段階の圧力及び40バールの第二段階の圧力により均質化した。油相のより効果的な混合のために、エマルジョンを2回均質化した。その後、UHTプラントを用いてエマルジョンを72℃で15秒間低温殺菌した。
8つのタンパク質含有エマルジョン(A−D及びF−G)の酸化速度を、4日間にわたって、本発明のエマルジョン(E)と比較した。エマルジョンの組成物を、以下に示す。
A:2%のカゼイン塩ナトリウム
B:4%のカゼイン塩ナトリウム
C:2%のWPI
D:4%のWPI
E:本発明のエマルジョン(2%のWPI及び2%のカゼイン塩ナトリウム)
F:2%のカゼイン塩ナトリウム+90℃で30分間加熱した2%のグルコース
G:4%のカゼイン塩ナトリウム+90℃で30分間加熱した4%のグルコース
H:2%のWPI+90℃で30分間加熱した2%のグルコース
I:4%のWPI+90℃で30分間加熱した4%のグルコース
オメガ−3脂肪酸の酸化の副産物の1つである、プロパナールの形成を測定することにより、酸化安定性及び揮発性異臭の形成に関して、実施例2で規定するエマルジョンA〜Iを調べた(D Djordjevic,D J McClements and E A Decker,Journal of Food Science 2004,Vol.69 Nr.5,356−362.;H Lee et al.Journal of Food Science 2003,Vol.68 Nr.7 2169−2177;Augustin Mary Ann and Sanguansri,Luz.米国特許出願第20030185960号)。
本発明のエマルジョン(表1)を、様々な濃度のタンパク質複合体を用いて調製し、全タンパク質濃度の脂質酸化の程度への影響を測定した。
5%のWPI+5%のカゼイン塩ナトリウムを用いることを除いて、同様の方法において調製した本発明のエマルジョンに対して、プロパナール分析を用いて、酸化安定性及び揮発性異臭の形成に関して、実施例4に規定したエマルジョンd(2%のWPI+2%のカゼイン塩ナトリウム)を試験した。
異なるpHのタンパク質溶液を加熱することにより調製した本発明のエマルジョンの脂質酸化速度を測定した。2重量%のカゼイン塩ナトリウム溶液及び2重量%のWPI溶液の混合物のpHを、6.2〜8.0の範囲に調整し、その後5分間で90℃で加熱することを除いて、実施例1に記載のようにエマルジョンを調製した。結果を、図6A及び6Bに示す。図6Aは、脂質酸化値(TBAR)を示し、一方図6Bは、ヒドロペルオキシド値を示す。
異なるpHでタンパク質溶液を加熱することにより調製した本発明のエマルジョン中のプロパナールの形成を試験することにより、本発明のエマルジョンの脂質酸化速度及び揮発性異臭の形成を測定した。
更なる実験において、2つの異なる温度で加熱されたタンパク質溶液から調製される本発明のエマルジョンを比較した。エマルジョンは両方とも、pH7.5で加熱した2重量%のカゼイン塩ナトリウム及び2重量%のホエータンパク質単離物の溶液から調製した。結果を、図8A及び図8Bに示す。図8Aは、TBAR濃度を示し、図8Bは、ヒドロペルオキシド値を与える。
異なる熱処理を、本発明のエマルジョンに適用し、それらの酸化的性質を、実施例3に記載のように、プロパナール形成を用いて評価した。エマルジョンを、
(a)72℃で30秒間の低温殺菌、
(b)140℃で4秒間の超高温(UHT)処理、及び
(c)120℃で20分間のレトルト(密封ボトル中での熱処理)、
にかけた。
実施例4に記載のエマルジョンdを、コーンシロップ溶液と混合し、12%の魚油及び18%のコーンシロップを含んで成る組成物を形成した。混合エマルジョンを、2バールの噴霧圧力で、二流体ノズルを有する実験室噴霧乾燥機を用いて乾燥した。乾燥のための入口及び出口の空気温度は、それぞれ180℃及び80℃であった。
魚油を含むフムス・ディップ(hummus dip)製品の開発
本発明のエマルジョンを、高濃度のオメガ3遊離脂肪酸(FFA)、いわゆるエイコサペンタエン酸(EPA)及びドコサヘキサエン酸(DHA)を含むフムス・ディップを調製するのに用いた。フムスの2つの香りを、以下に記載するように作った−「オリーブ及び日干しトマト」及び「赤唐辛子及びハラペニョ」。
成分:ヒヨコ豆(59.13%)、オリーブ(10%)、エマルジョン(13.36%)、レモンジュース(8.79%)、日干しトマト(5%)、タヒニ(2.53%)、ニンニク(0.84%)、塩(0.06%)、コショウ(0.18%)、クエン酸(0.09%)、ソルビン酸カリウム(0.02%)。
成分:ヒヨコ豆(66.29%)、エマルジョン(13.36%)、レモンジュース(8.18%)、赤唐辛子(3%)、ハラペニョ(2.5%)、水(2.5%)、タヒニ(2.83%)、ニンニク(0.94%)、塩(0.08%)、コショウ(0.2%)、クエン酸(0.1%)、ソルビン酸カリウム(0.02%)。
Claims (23)
- カゼイン及びホエータンパク質の複合体中に封入された、少なくとも1つの酸化されやすい脂質を含んで成るエマルジョンであって、当該エマルジョン中のカゼイン:ホエータンパク質の重量比が、約2:1〜約1:2である、前記エマルジョン。
- カゼイン及びホエータンパク質溶液の混合物を約70℃〜約100℃で加熱することにより形成されるカゼイン及びホエータンパク質の複合体中に封入された、少なくとも1つの酸化されやすい脂質を含んで成るエマルジョンであって、当該エマルジョン中のカゼイン:ホエータンパク質の重量比が、約2:1〜約1:2である、前記エマルジョン。
- 約0.5〜約60重量%の少なくとも1つの酸化されやすい脂質を含んで成る、請求項1又は請求項2に記載のエマルジョン。
- 約20〜約30重量%の少なくとも1つの酸化されやすい脂質を含んで成る、請求項3に記載のエマルジョン。
- 少なくとも1つの酸化されやすい脂質が魚油である、請求項1〜4のいずれか一項に記載のエマルジョン。
- 少なくとも1つの酸化されやすい脂質が、多価不飽和脂肪酸又はそのエステルである、請求項1〜5のいずれか一項に記載のエマルジョン。
- 多価不飽和脂肪酸がオメガ−3脂肪酸である、請求項6に記載のエマルジョン。
- オメガ−3脂肪酸が、ドコサヘキサエン酸又はエイコサペンタエン酸である、請求項7に記載のエマルジョン。
- 約1〜約5重量%のカゼインを含んで成る、請求項1〜8のいずれか一項に記載のエマルジョン。
- 約1〜約5重量%のホエータンパク質を含んで成る、請求項1〜9のいずれか一項に記載のエマルジョン。
- カゼインがカゼイン塩ナトリウムである、請求項1〜10のいずれか一項に記載のエマルジョン。
- ホエータンパク質が、ホエータンパク質単離物(WPI)又はホエータンパク質濃縮物(WPC)である、請求項1〜11のいずれか一項に記載のエマルジョン。
- 約2〜4重量%カゼイン及び約2〜4重量%のホエータンパク質を含んで成る、請求項1〜12のいずれか一項に記載のエマルジョン。
- (a)水溶液中でカゼイン及びホエータンパク質の複合体を形成させること(ここで、カゼイン及びホエータンパク質は、ジスルフィド結合により結合しており、かつ当該水溶液中のカゼイン:ホエータンパク質の質量比が、約2:1〜約1:2である)
(b)少なくとも1つの酸化されやすい脂質を水溶液中に分散させること、及び
(c)段階(b)において形成された混合物を均質化すること、
を含んで成る、カゼイン及びホエータンパク質の複合体により封入された少なくとも1つの酸化されやすい脂質を含んで成るエマルジョンであって、当該エマルジョン中のカゼイン:ホエータンパク質の質量比が、約2:1〜約1:2である、前記エマルジョンを製造する方法。 - (a)カゼイン及びホエータンパク質の水溶液を加熱し、タンパク質複合体を形成させること(ただし、当該水溶液中のカゼイン:ホエータンパク質の質量比が、約2:1〜約1:2である)
(b)少なくとも1つの酸化されやすい脂質を水溶液中に分散させること、及び
(c)段階(b)において形成された混合物を均質化すること、
を含んで成る、カゼイン及びホエータンパク質の複合体により封入された少なくとも1つの酸化されやすい脂質を含んで成るエマルジョンを製造する方法。 - カゼイン及びホエータンパク質の水溶液が、約6〜約9の範囲のpHを有する、請求項15に記載の方法。
- 少なくとも1つの酸化されやすい脂質が魚油である、請求項14〜16のいずれか一項に記載の方法。
- 少なくとも1つの酸化されやすい脂質が多価不飽和脂肪酸である、請求項14〜16のいずれか一項に記載の方法。
- 多価不飽和脂肪酸がオメガ−3脂肪酸である、請求項18に記載の方法。
- エマルジョンが、約1〜約5重量%のカゼインを含んで成る、請求項14〜19のいずれか一項に記載の方法。
- エマルジョンが、約1〜約5重量%のホエータンパク質を含んで成る、請求項14〜20のいずれか一項に記載の方法。
- カゼインがカゼイン塩ナトリウムである、請求項14〜21のいずれか一項に記載の方法。
- ホエータンパク質が、ホエータンパク質単離物(WPI)又はホエータンパク質濃縮物(WPC)である、請求項14〜22のいずれか一項に記載の方法。
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PCT/NZ2006/000083 WO2006115420A1 (en) | 2005-04-26 | 2006-04-26 | Lipid encapsulation |
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KR102172036B1 (ko) * | 2017-11-08 | 2020-10-30 | 주식회사 오스테온 | 악취 억제형 불포화오일 및 아르기닌 함유 조성물의 제조 방법 |
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EP1876905A4 (en) | 2010-05-12 |
JP2008538916A (ja) | 2008-11-13 |
US10143212B2 (en) | 2018-12-04 |
EP1876905A1 (en) | 2008-01-16 |
WO2006115420A1 (en) | 2006-11-02 |
US20090029017A1 (en) | 2009-01-29 |
KR101421296B1 (ko) | 2014-07-18 |
AU2006240567A1 (en) | 2006-11-02 |
AU2006240567B2 (en) | 2010-08-26 |
NZ562745A (en) | 2010-07-30 |
ES2387816T3 (es) | 2012-10-02 |
EP1876905B1 (en) | 2012-06-13 |
HK1111065A1 (en) | 2008-08-01 |
KR20080018169A (ko) | 2008-02-27 |
ES2387816T5 (es) | 2021-05-04 |
EP1876905B2 (en) | 2020-06-17 |
CN101208012A (zh) | 2008-06-25 |
CN101208012B (zh) | 2011-01-12 |
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