JPH01266101A - Purification of tamarind seed raw powder - Google Patents
Purification of tamarind seed raw powderInfo
- Publication number
- JPH01266101A JPH01266101A JP9604588A JP9604588A JPH01266101A JP H01266101 A JPH01266101 A JP H01266101A JP 9604588 A JP9604588 A JP 9604588A JP 9604588 A JP9604588 A JP 9604588A JP H01266101 A JPH01266101 A JP H01266101A
- Authority
- JP
- Japan
- Prior art keywords
- tamarind
- tamarind seed
- protease
- purification
- seed powder
- 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.)
- Pending
Links
- 235000004298 Tamarindus indica Nutrition 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 title claims description 17
- 238000000746 purification Methods 0.000 title description 8
- 240000004584 Tamarindus indica Species 0.000 title 1
- 241000596504 Tamarindus Species 0.000 claims abstract description 26
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 239000000725 suspension Substances 0.000 claims abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 5
- 150000002632 lipids Chemical class 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 8
- 229920001282 polysaccharide Polymers 0.000 abstract description 8
- 239000005017 polysaccharide Substances 0.000 abstract description 8
- 238000003756 stirring Methods 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract 3
- 235000009566 rice Nutrition 0.000 abstract 3
- 239000003925 fat Substances 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 description 9
- 102000005158 Subtilisins Human genes 0.000 description 6
- 108010056079 Subtilisins Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000003960 organic solvent Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000011403 purification operation Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は豆科植物のタマリンド種子原末よりプロテアー
ゼを用いて高品質のタマリンド多糖類を得る精製法に関
するものである９
（従来技術及びその問題点）
タマリンドガムは他の天然多糖類に比べ特異な特性を有
している。即ち低粘度で酸、塩、熱に安定であり、又糖
類が共存すると相乗的に粘度が高くなる等信の天然多糖
類にないレオロジー特性を持ち、又水溶液はニュートニ
アン型の流動性を示す。これらの特性を有効に生かすに
は主として蛋白質、脂肪等の不純物を除去して、これら
不純物の少ないタマリンドガムを精製することが必要で
ある。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a purification method for obtaining high-quality tamarind polysaccharide using protease from tamarind seed powder of a leguminous plant9 (prior art and its Problem) Tamarind gum has unique properties compared to other natural polysaccharides. That is, it has a low viscosity and is stable to acids, salts, and heat, and has rheological properties not found in other natural polysaccharides, such as synergistically increasing viscosity when sugars coexist, and exhibits Newtonian fluidity in aqueous solution. . In order to make effective use of these properties, it is necessary to purify tamarind gum with less of these impurities by mainly removing impurities such as protein and fat.
従来天然多糖類の精製方法としては有機溶剤法が一般的
で、その他強酸、強アルカリ下のもとで行なう方法があ
る。Conventional methods for purifying natural polysaccharides generally include organic solvent methods, and other methods include methods conducted under strong acid or strong alkali conditions.
一般的に行なわれている有機溶剤法では多量の溶剤を使
用し、精製に長い時間が掛かり、又溶剤除去に経費が掛
かる。殊に製品は食品用に使用するものであるため有機
溶剤のわずかの残量も許されないが、この極微量の溶剤
除去にかなりの費用がかかり、生産コストを高めている
。The commonly used organic solvent method uses a large amount of solvent, takes a long time for purification, and is expensive to remove the solvent. In particular, since the product is intended for food use, even the slightest residual amount of organic solvent is unacceptable, but the removal of this extremely small amount of solvent requires considerable expense, increasing production costs.
又強酸、強アルカリによる精製法においては多糖類その
ものに対しての化学反応が起ることにより品質の損なわ
れることが予想される。Furthermore, in the purification method using strong acid or strong alkali, it is expected that the quality will be impaired due to chemical reactions occurring on the polysaccharide itself.
その他タマリンド種子原末の精製法としては特開昭５８
−１６５７４３号公報で蛋白質分解酵素と脂肪分解酵素
とを併用する方法が明らかにされているが。Other purification methods for tamarind seed powder include JP-A-58
JP-A-165743 discloses a method of using a proteolytic enzyme and a lipolytic enzyme in combination.
撹拌時間が１０時間とか１６時間などの長時間を必要と
する等の欠点があり、あまり効果的な方法とはいえない
。This method has drawbacks such as requiring a long stirring time of 10 or 16 hours, and cannot be said to be a very effective method.
（問題点を解決するための手段）
本発明は以上のような従来精製法の欠点を解消する目的
で研究されたものであり１強力なプロテアーゼの使用に
より精製度の高いタマリンド粉末の得られる方法を見出
すことができた。(Means for Solving the Problems) The present invention was researched for the purpose of solving the drawbacks of the conventional purification methods as described above. 1. A method for obtaining highly purified tamarind powder by using a strong protease. I was able to find out.
上記目的はタマリンド種子原末１０％以下の懸濁液を作
り、タマリンド種子原末１ｋｇ当り１２アンソン以上の
プロテアーゼを加え、５０℃以下の温度で反応させてタ
マリンド種子原末から蛋白質、脂肪を可溶化し、これを
水洗、遠心分離をして蛋白質や脂質等のきよう雑物を除
去しようとすことにより達成される。The above purpose is to prepare a suspension of 10% or less of tamarind seed powder, add 12 or more proteases per 1 kg of tamarind seed powder, and react at a temperature of 50°C or less to extract protein and fat from tamarind seed powder. This is achieved by solubilizing, washing with water, and centrifuging to remove impurities such as proteins and lipids.
本発明で使用するタマリンド種子原末はタマリンド（学
名−Ｔａｍａｒｉｎｄ Ｉｎｄｉｃａ）種子（外皮付き
種子）をロースタ−で４００〜ｂ
脱皮機にかけて外皮を除去し、粗砕機、微粉砕機にかけ
て微粉末としブローシフターして造る。The tamarind seed powder used in the present invention is prepared by removing the outer skin from tamarind (scientific name - Tamarind Indica) seeds (seeds with hulls) in a roaster at 400 to 100 kg in peeling machine, and then grinding them into a fine powder using a coarse crusher and a fine crusher using a blow sifter. and build it.
本発明において使用される酵素はプロテアーゼであるが
、例としてアルカラーゼ２．４ Ｌ （ＮＯＶＯ社）が
上げられる。アルカラーゼ２．４Ｌは１ｇ当り２．４ア
ンソン単位の活性を示す。アンソン単位はある４１１１
定条件下（温度＝２５℃１反応時間＝１０分、ｐｌ＋７
．５）での酵素によるヘモグロビン加水分解における初
速度で１分間当り１ミリ当量のチロシンがフェノール試
薬との反応により呈色するのと同じ呈色度を示す、トリ
クロル酢酸可溶分量を与える酵素活性社である。アルカ
ラーゼ至適ｐ＋＋は８〜９付近にある。The enzyme used in the present invention is a protease, and an example thereof is Alcalase 2.4 L (NOVO). Alcalase 2.4L exhibits an activity of 2.4 Anson units per gram. There are 4111 Anson units.
Under constant conditions (temperature = 25°C 1 reaction time = 10 minutes, pl + 7
．． Enzyme Activity Co., Ltd., which provides a soluble amount of trichloroacetic acid that exhibits the same degree of color development as the initial rate of 1 milliquivalent of tyrosine per minute in the reaction of 5) with the phenol reagent in hemoglobin hydrolysis by the enzyme. It is. Alcalase optimal p++ is around 8-9.
アルカラーゼ２．４Ｌは食品添加用として認められてい
る。Alcalase 2.4L is approved for use as a food additive.
プロテアーゼの添加量はタマリンド種子原末１−当り１
２アンソン単位以上、好ましくは２４〜１２０アンソン
単位である。アルカラーゼ２．４Ｌの場合、その添加量
はタマリンド電歇に基づき１〜５重欲％であることが望
ましい。プロテアーゼの添加量゛が過小であると比較的
短時間の精製操作によって十分な精製効果を達成するこ
とが出来ない。The amount of protease added is 1 per 1-1 tamarind seed powder.
It is 2 Anson units or more, preferably 24 to 120 Anson units. In the case of 2.4 L of Alcalase, the amount added is preferably 1 to 5% based on Tamarind electric switch. If the amount of protease added is too small, a sufficient purification effect cannot be achieved by a relatively short purification operation.
プロテアーゼを添加したタマリンド種子懸濁液は好まし
くは撹拌しながら３０〜３５℃の範囲に保持することに
よって蛋白質の分解を行なう。温度がｌＯ°Ｃ未満では
十分な酵素活性が発揮されず、又５０°Ｃを越すと原料
のゲル化がおこり精製が困難と成る。The tamarind seed suspension to which protease has been added is preferably maintained at a temperature in the range of 30 to 35° C. while stirring to perform protein decomposition. If the temperature is less than 10°C, sufficient enzyme activity will not be exhibited, and if it exceeds 50°C, gelation of the raw material will occur, making purification difficult.
プロテアーゼレこよって蛋白質が加水分解することによ
り蛋白質と混在する脂質が除去される。更に分解された
蛋白質は乳化力を有するため多糖類と脂質などのきよう
雑物の分離が容易になっていることが考えられる。Protease hydrolyzes proteins, thereby removing lipids mixed with proteins. Furthermore, it is thought that the decomposed proteins have emulsifying power, making it easier to separate impurities such as polysaccharides and lipids.
タマリンド種子原末５％サスペンションを撹拌しつつ３
０℃に調整（４０ｇ／８００耐）した。While stirring the 5% suspension of tamarind seed powder,
The temperature was adjusted to 0°C (40g/800 resistance).
アルカラーゼ２．４Ｌをタマリンド種子原末に対し５％
重鼠添加しく１２０アンソン単位） 、Ｃｏｎｃ、ＨＣ
ＬにてｐＨを８．０に調整した後、２時間加水分解を行
なった。反応液を１４００Ｇ（３０００ｒ、ｐ、ｍ）に
て１０分間遠心分離をし、更に脱イオン水８００ｍ１に
て沈殿物を２回洗浄した後凍結乾燥を行なった。5% Alcalase 2.4L to tamarind seed powder
120 anson units), Conc, HC
After adjusting the pH to 8.0 using L, hydrolysis was carried out for 2 hours. The reaction solution was centrifuged at 1400 G (3000 r, p, m) for 10 minutes, and the precipitate was washed twice with 800 ml of deionized water and then freeze-dried.
以上の操作により４０ｇのタマリンド種子原末より１７
．６ｇの白色粉末を得た。By the above procedure, 17 g of tamarind seed powder was prepared from 40 g of tamarind seed powder.
．． 6 g of white powder was obtained.
得られた製品の蛋白質含量は０．７％（処理前１８．１
８％）、脂肪質含敬０．７％（処理前７．３９％）であ
った。The protein content of the obtained product was 0.7% (18.1% before treatment)
8%), and fat content was 0.7% (7.39% before treatment).
更に白色度の基準と成る反射率の測定結果ではは８１．
２％（従来有機溶剤法では７０．０）であった。Furthermore, the measurement result of reflectance, which is a standard for whiteness, was 81.
2% (70.0 in the conventional organic solvent method).
Claims (1)
ｇ当り１２アンソン単位以上のプロテアーゼを加え５０
℃以下の温度で反応させた後、水洗、遠心分離をし、蛋
白質や脂質等のきよう雑物を除去することを特徴とする
タマリンド種子原末の精製法。1k of the raw material in a suspension of 10% or less of tamarind seed powder
Add 12 Anson units or more of protease per gram and add 50
A method for purifying tamarind seed powder, which is characterized by reacting at a temperature of 0.degree. C. or lower, followed by washing with water and centrifugation to remove impurities such as proteins and lipids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9604588A JPH01266101A (en) | 1988-04-19 | 1988-04-19 | Purification of tamarind seed raw powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9604588A JPH01266101A (en) | 1988-04-19 | 1988-04-19 | Purification of tamarind seed raw powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01266101A true JPH01266101A (en) | 1989-10-24 |
Family
ID=14154507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9604588A Pending JPH01266101A (en) | 1988-04-19 | 1988-04-19 | Purification of tamarind seed raw powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01266101A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR910100035A (en) * | 1990-01-24 | 1992-06-25 | Lafayette Applied Chem Inc | Method for preparing low calorie food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58165743A (en) * | 1982-03-26 | 1983-09-30 | Kohjin Co Ltd | Preparation of purified tamarind gum |
| JPS60118152A (en) * | 1983-11-30 | 1985-06-25 | Nichiden Kagaku Kk | Purification of tamarind kernel powder |
| JPH01193302A (en) * | 1988-01-28 | 1989-08-03 | Mitsubishi Acetate Co Ltd | Purification of seed polysaccharide |
-
1988
- 1988-04-19 JP JP9604588A patent/JPH01266101A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58165743A (en) * | 1982-03-26 | 1983-09-30 | Kohjin Co Ltd | Preparation of purified tamarind gum |
| JPS60118152A (en) * | 1983-11-30 | 1985-06-25 | Nichiden Kagaku Kk | Purification of tamarind kernel powder |
| JPH01193302A (en) * | 1988-01-28 | 1989-08-03 | Mitsubishi Acetate Co Ltd | Purification of seed polysaccharide |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR910100035A (en) * | 1990-01-24 | 1992-06-25 | Lafayette Applied Chem Inc | Method for preparing low calorie food |
| EP0512006A1 (en) * | 1990-01-24 | 1992-11-11 | Lafayette Applied Chemistry, Inc. | Method for preparing reduced calorie foods |
| EP0512006A4 (en) * | 1990-01-24 | 1994-02-23 | Lafayette Applied Chem Inc | Method for preparing reduced calorie foods |
| US5403599A (en) * | 1990-01-24 | 1995-04-04 | Lafayette Applied Chemistry, Inc. | Method for preparing tamarind oligosaccharides |
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