JPH0244497B2 - - Google Patents
Info
- Publication number
- JPH0244497B2 JPH0244497B2 JP57017790A JP1779082A JPH0244497B2 JP H0244497 B2 JPH0244497 B2 JP H0244497B2 JP 57017790 A JP57017790 A JP 57017790A JP 1779082 A JP1779082 A JP 1779082A JP H0244497 B2 JPH0244497 B2 JP H0244497B2
- Authority
- JP
- Japan
- Prior art keywords
- whey
- ultrafiltration
- wpc
- protein
- calcium
- 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.)
- Expired - Lifetime
Links
- 108010046377 Whey Proteins Proteins 0.000 claims description 28
- 102000007544 Whey Proteins Human genes 0.000 claims description 28
- 238000000108 ultra-filtration Methods 0.000 claims description 24
- 239000005862 Whey Substances 0.000 claims description 22
- 239000012141 concentrate Substances 0.000 claims description 15
- 235000021119 whey protein Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 229920000388 Polyphosphate Polymers 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 235000002949 phytic acid Nutrition 0.000 claims description 4
- 239000001205 polyphosphate Substances 0.000 claims description 4
- 235000011176 polyphosphates Nutrition 0.000 claims description 4
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 3
- 235000021317 phosphate Nutrition 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 25
- 239000011575 calcium Substances 0.000 description 25
- 229910052791 calcium Inorganic materials 0.000 description 25
- 235000018102 proteins Nutrition 0.000 description 16
- 102000004169 proteins and genes Human genes 0.000 description 16
- 108090000623 proteins and genes Proteins 0.000 description 16
- 238000000034 method Methods 0.000 description 10
- 239000001509 sodium citrate Substances 0.000 description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 239000012528 membrane Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 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 4
- 239000008101 lactose Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- FENRSEGZMITUEF-ATTCVCFYSA-E [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] FENRSEGZMITUEF-ATTCVCFYSA-E 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 229940083982 sodium phytate Drugs 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 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
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940071106 ethylenediaminetetraacetate Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229940050411 fumarate Drugs 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000009610 hypersensitivity Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 organic acid salts Chemical class 0.000 description 1
- 229940039748 oxalate Drugs 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 229940086735 succinate Drugs 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Description
本発明は、牛乳より得たホエーから、限外過
法によりホエー蛋白質濃縮物を製造する方法に関
する。
牛乳より得たホエーを限外過することによつ
て、ホエー蛋白質を高濃度に含有する、いわゆる
ホエー蛋白質濃縮物（以下WPCと称する）を製
造する方法は公知である。こうして得られた
WPCは栄養的には優れているが、加熱によりゲ
ルを形成する能力すなわちゲル化能が不充分であ
る。牛乳より得たホエーは、チーズホエー、カゼ
インホエー等に分類されるが、一般に、たとえば
全固形分5.3−6.1％、蛋白質0.65−0.85％、ラク
トース4.0−4.55％、脂肪0.05−0.15％、全灰分
0.40−0.75％（うちカルシウム0.05−0.13％）を
含んでいる。このようなホエーをそのまま限外
過すると、たそえば全固形分中蛋白質83％、ラク
トレース4.5％、脂肪7.5％、灰分3.5％（うちカル
シウム0.5％）程度のWPCが得られる。しかし、
WPC中のカルシウムが過剰であると、ゲル化能
が不充分であるので、カルシウム含量を低下させ
ることが求められている。しかし、限外過法単
独では、この目的を達することは従来困難であつ
た。実際に限外過単独の場合、ラクトースの除
去率に比べ、灰分の除去率は著しく低いが、その
原因として、たとえば、ホエー中のカルシウムの
多くが非透析性であることが考えられる。最近、
限外過によりホエーからWPCを調整するにあ
たり、蛋白濃縮の効率を高めるためのホエー前処
理としてイオン交換樹脂を用いる脱カルシウム処
理、あるいはホエー中のカルシウムをナトリウム
で置換する方法が提唱されている〔たとえば
New Zealand Journal of Dairy Science and
Technolgy，Vol15，P.69（1981）〕。しかし、こ
れらの既知方法は、限外過法前処理として脱カ
ルシウム処理もしくはカルシウムとナトリウムの
置換処理を行なうもので、工程が複雑で、費用が
かかるので不経済である。
本発明は、ホエーにクエン酸塩、リン酸塩、ポ
リリン酸塩、フイチン酸塩および硫酸塩の一種以
上を添加した後に限外過すると、ホエーの脱カ
ルシウム処理を行なわなくてもカルシウムを低濃
度で含有するWPCが得られるという知見に基い
ている。従つて本発明の目的は、公知の限外過
前の脱カルシウム処理を省略することのできる、
低カルシウム分を含有するWPCを限外過法に
より提供することにある。
本発明の方法は、ホエーをクエン酸塩、リン酸
塩、ポリリン酸塩、フイチン酸塩および硫酸塩の
一種以上を添加し、限外過することを特徴とし
ている。
本発明の方法により、限外過時にホエー中の
カルシウムの状態を変化させ、過性または透析
性を改良することができるので、低カルシウム含
量のWPCを効果的に得ることができる。所望に
より、公知方法で限外過したホエー濃縮物に本
発明による酸塩を加え、さらに限外過してもよ
い。
以下に本発明を詳細に説明する。
本発明に用いる原料は牛乳より得たホエーで、
通常0.5−20％（ｗ／ｖ）程度の蛋白質含量であ
ることが好ましく、その際、カルシウム含量は
0.05−0.5％（ｗ／ｖ）程度であり、PHは4.5−6.5
程度である。原料に対しクエン酸塩、リン酸塩、
ポリリン酸塩、硫酸塩、フイチン酸塩の一種以上
を0.05−3.5％（ｗ／ｖ）程度添加し、撹拌溶解
したのち限外過する。使用する塩類は固体もし
くは溶液として原料に添加する。上記の他に有機
酸塩として、シユウ酸塩、酒石酸塩、コハク酸
塩、リンゴ酸塩、フマール酸塩等、またエチレン
ジアミン四酢酸塩等キレートを有するものはすべ
て使用できるが、使用量と使用効果の点から、あ
るいは食品素材製造という見地から見て上記塩類
の使用が望ましい。また、本明細書における塩は
食用として使用することが許されている塩であつ
て、たとえばクエン酸塩の例はクエン酸ナトリウ
ムである。塩の使用量は最終のWPCに要求され
るカルシウム含量に依存する。限外過膜は蛋白
質を充分に阻止することができる限り、分離限界
分子量が可及的になるものが適当である。所望に
より、限外過中に濃縮液に加水してもよい。全
固形分中蛋白質含量が45−90％になるように限外
過する。限外過法に代えて、透析法、ゲル
過法を行なうことも可能であるが、経済性を考慮
すると限外過法が実用的である。
このようにして得られたホエー蛋白濃縮液は通
常噴霧乾燥され、食品加工用素材として使用され
る。こうして得られたWPCはカルシウム含量が
0.05−0.45％（ｗ／ｗ）程度であり、通常の限外
過のみにより得られるWPCよりもその含量は
相当低減されている。また、ここで得られた
WPCを例えば８％（ｗ／ｗ）以上の水溶液とし、
70℃以上で加熱すると強くてしなやかなゲルを形
成し、通常の限外過のみにより得られたWPC
から同様に調整したゲルにくらべ物性が著しく改
善されている。さらに、本発明で得られる低カル
シウム含量WPCに、特願昭56−157268号（特開
昭58−60952号）に記載の改質処理を行なうと、
そのゲル化能はより一層改善される。
以下に本発明の実施例を示す。
実施例 １
チーズホエー（全固形分5.9％、蛋白質0.75％、
ラクトース4.3％、全灰分0.50％うちカルシウム
0.07％、いずれもｗ／ｖ％）各1000に対し(1)ク
エン酸ナトリウム、(2)リン酸１水素ナトリウム、
(3)ヘキサメタリン酸ナトリウム、(4)フイチン酸ナ
トリウム、(5)硫酸ナトリウム、(6)クエン酸ナトリ
ウムとヘキサメタリン酸ナトリウムの重量比１：
１の混合物を３Kg加え撹拌溶解したのち、分離限
界分子量２万の膜を使用し、常法通り約20倍
（ｖ／ｖ）に限外過した。内液を純水で３倍
（ｖ／ｖ）に希釈したのちさらに限外過を継続
し、50の蛋白濃縮液を得た。このもののPHを
7.0に調節（カ性ソーダ使用）したのち噴霧乾燥
しWPC粉末とした。各WPC粉末の蛋白質含量な
らびにカルシウム含量はそれぞれ第１表に示した
通りであり、参考のため示した対照物にくらべ、
そのカルシウム含量が有意に低下していた。
引き続き、ここで得られた各WPC粉末に加水
し、蛋白質濃度9.4（ｗ／ｗ）の溶液とし、直経３
cmのケーシングに充填後90℃で30分間加熱したの
ち25℃に冷却した。得られたゲルの破断荷重をレ
オメーター（富士理科社製）を用い測定し、その
結果を第１表に示した。本発明で得られたWPC
はいずれも、参考のために示した対照物にくら
べ、有意に高い破断荷重値を有し、カルシウムの
除去の促進が得られるWPCの機能特性改善に寄
与することを確認した。
The present invention relates to a method for producing whey protein concentrate from whey obtained from milk by ultrafiltration. A method for producing a so-called whey protein concentrate (hereinafter referred to as WPC) containing a high concentration of whey protein by ultrafiltrating whey obtained from milk is known. thus obtained
Although WPC is nutritionally superior, its ability to form a gel upon heating, that is, its ability to form a gel, is insufficient. Whey obtained from milk is classified into cheese whey, casein whey, etc., but generally has a total solid content of 5.3-6.1%, protein 0.65-0.85%, lactose 4.0-4.55%, fat 0.05-0.15%, and total ash content.
Contains 0.40-0.75% (including 0.05-0.13% calcium). If such whey is subjected to ultrafiltration as it is, WPC with a total solid content of 83% protein, 4.5% lactose, 7.5% fat, and 3.5% ash (including 0.5% calcium) can be obtained. but,
If there is too much calcium in WPC, the gelling ability will be insufficient, so there is a need to reduce the calcium content. However, it has been difficult to achieve this objective using the ultraviolet method alone. In fact, in the case of ultrafiltration alone, the ash removal rate is significantly lower than the lactose removal rate, but the reason for this is thought to be that, for example, most of the calcium in whey is non-dialyzable. recently,
When preparing WPC from whey by ultrafiltration, methods have been proposed that include decalcification treatment using an ion exchange resin as a whey pretreatment to increase the efficiency of protein concentration, or a method of replacing calcium in whey with sodium [ for example
New Zealand Journal of Dairy Science and
Technology, Vol. 15, P. 69 (1981)]. However, these known methods involve decalcification treatment or calcium and sodium replacement treatment as pretreatment for the ultrafiltration method, and are uneconomical because the steps are complicated and expensive. The present invention shows that ultrafiltration after adding one or more of citrate, phosphate, polyphosphate, phytate, and sulfate to whey can reduce calcium concentration without decalcifying the whey. This is based on the knowledge that WPC containing Therefore, an object of the present invention is to omit the known decalcification treatment before ultrafiltration.
The object of the present invention is to provide WPC containing low calcium content by ultrafiltration method. The method of the present invention is characterized by adding one or more of citrate, phosphate, polyphosphate, phytate and sulfate to whey and subjecting it to ultrafiltration. According to the method of the present invention, it is possible to change the state of calcium in whey during ultrafiltration and improve hypersensitivity or dialyzability, so that WPC with a low calcium content can be effectively obtained. If desired, the acid salt according to the invention may be added to a whey concentrate that has been ultrafiltered in a known manner and further ultrafiltered. The present invention will be explained in detail below. The raw material used in the present invention is whey obtained from milk,
Usually, the protein content is preferably about 0.5-20% (w/v), and the calcium content is
It is about 0.05-0.5% (w/v), and the pH is 4.5-6.5
That's about it. Citrate, phosphate,
One or more of polyphosphates, sulfates, and phytates are added in an amount of about 0.05-3.5% (w/v), stirred and dissolved, and subjected to ultrafiltration. The salts used are added to the raw materials as solids or solutions. In addition to the above, organic acid salts such as oxalate, tartrate, succinate, malate, fumarate, etc., as well as those with chelates such as ethylenediaminetetraacetate, can be used, but the amount and effects of use can be used. It is desirable to use the above-mentioned salts from the viewpoint of food material production. Further, the salt used herein is a salt that is allowed to be used for food, and an example of the citrate is sodium citrate. The amount of salt used depends on the calcium content required in the final WPC. As long as the ultrafiltration membrane can sufficiently block proteins, it is appropriate that the membrane has a separation limit molecular weight as high as possible. If desired, water may be added to the concentrate during ultrafiltration. Ultrafiltration is performed so that the protein content in total solids is 45-90%. Although it is also possible to perform a dialysis method or a gel filtration method in place of the ultrafiltration method, the ultrafiltration method is more practical in terms of economy. The whey protein concentrate thus obtained is usually spray dried and used as a food processing material. The WPC thus obtained has a calcium content of
The content is about 0.05-0.45% (w/w), which is considerably lower than that of WPC obtained only by ordinary ultrafiltration. Also obtained here
For example, WPC is made into an aqueous solution of 8% (w/w) or more,
WPC forms a strong and flexible gel when heated above 70℃ and is obtained only by ordinary ultrafiltration.
The physical properties are significantly improved compared to a gel prepared in the same way. Furthermore, when the low calcium content WPC obtained by the present invention is subjected to the modification treatment described in Japanese Patent Application No. 56-157268 (Japanese Unexamined Patent Publication No. 58-60952),
Its gelling ability is further improved. Examples of the present invention are shown below. Example 1 Cheese whey (total solids 5.9%, protein 0.75%,
Lactose 4.3%, total ash 0.50% including calcium
0.07%, both w/v%) For each 1000, (1) sodium citrate, (2) sodium monohydrogen phosphate,
(3) Sodium hexametaphosphate, (4) Sodium phytate, (5) Sodium sulfate, (6) Sodium citrate and sodium hexametaphosphate weight ratio: 1:
After adding 3 kg of the mixture of No. 1 and dissolving it with stirring, ultrafiltration was carried out using a membrane with a separation limit molecular weight of 20,000 and about 20 times (v/v) as usual. After diluting the internal solution 3 times (v/v) with pure water, ultrafiltration was further continued to obtain a protein concentrate of 50%. The PH of this thing
After adjusting to 7.0 (using caustic soda), it was spray-dried to obtain WPC powder. The protein content and calcium content of each WPC powder are shown in Table 1, and compared to the control material shown for reference.
Its calcium content was significantly reduced. Subsequently, water was added to each WPC powder obtained here to make a solution with a protein concentration of 9.4 (w/w), and
After filling into a cm casing, the mixture was heated at 90°C for 30 minutes and then cooled to 25°C. The breaking load of the obtained gel was measured using a rheometer (manufactured by Fuji Rika Co., Ltd.), and the results are shown in Table 1. WPC obtained by the present invention
All of these had significantly higher breaking load values than the control material shown for reference, and it was confirmed that they contributed to improving the functional properties of WPC by promoting calcium removal.
【表】
実施例 ２
実施例１と同様のホエーを分離限界分子量２万
の膜を使用し10倍（ｖ／ｖ）限外過し、該濃縮
液各100に対し、(1)クエン酸ナトリウム、(2)リ
ン酸１水素ナトリウム、(3)トリポリリン酸ナトリ
ウム、(4)フイチン酸ナトリウム、(5)硫酸ナトリウ
ム、(6)クエン酸ナトリウムとトリポリリン酸ナト
リウムとの重量比２：１の混合物を0.5Kg加え、
さらに純水300を加え撹拌溶解したのち、限外
過を継続し、50の蛋白濃縮液を得、続いてこ
れらをPH6.7に調節したのち乾燥した。得られた
各WPC粉末中の蛋白質含量ならびにカルシウム
含量は第２表に示した通りであり、参考のために
示した対照物にくらべ、そのカルシウム含量が有
意に低下していた。さらに実施例１と同様の方法
で加熱ゲルを調整し、その破断荷重を測定したと
ころ、第２表に示したように、本発明による
WPCは対照WPCにくらべ有意に高い破断荷重値
を有していた。[Table] Example 2 The same whey as in Example 1 was subjected to 10-fold (v/v) ultrafiltration using a membrane with a separation limit molecular weight of 20,000, and (1) sodium citrate was added to each 100 of the concentrate. , (2) sodium monohydrogen phosphate, (3) sodium tripolyphosphate, (4) sodium phytate, (5) sodium sulfate, (6) a mixture of sodium citrate and sodium tripolyphosphate in a weight ratio of 2:1. Add 0.5Kg,
Further, after adding 300 ml of pure water and stirring to dissolve, ultrafiltration was continued to obtain a protein concentrate of 50 ml, which was then adjusted to pH 6.7 and dried. The protein content and calcium content in each WPC powder obtained are as shown in Table 2, and the calcium content was significantly lower than that of the control material shown for reference. Further, a heated gel was prepared in the same manner as in Example 1, and its breaking load was measured. As shown in Table 2, it was found that the
WPC had significantly higher breaking load values than control WPC.
【表】
リウム
[Table] Rium
【表】
実施例 ３
ホエー濃縮物（全固形分7.0％、蛋白質4.9％、
全灰分0.32％、カルシウム／蛋白質比5.3×10-3）
各1000に対し、クエン酸ナトリウムを、(1)０
Kg、(2)0.7Kg、(3)1.4Kg、(4)2.1Kg、(5)3.5Kg、(6)7.0
Kg、加え撹拌溶解したのち、分離限界分子量１万
の膜を使用し限外過を行ない、各蛋白濃縮液
500を得た。各蛋白濃縮液中の蛋白質含量はい
ずれも9.8％であつたが、カルシウム／蛋白質比
は、第３表に示したようにクエン酸ナトリウムの
添加使用量の増加に伴ない低下した。引き続き各
蛋白濃縮液のPHを6.8に調節後、ケーシングし実
施例１と同様にしてゲルを調製した。各ゲルの破
断荷重値は第３表に示した通りであり、カルシウ
ム／蛋白質比が4.3×10-3〜1.5×10-3のとき、対
照区（クエン酸ナトリウム無添加）にくらべ有意
に強固なゲルが得られた。[Table] Example 3 Whey concentrate (total solids 7.0%, protein 4.9%,
Total ash 0.32%, calcium/protein ratio 5.3×10 -3 )
For each 1000, add sodium citrate (1)0
Kg, (2)0.7Kg, (3)1.4Kg, (4)2.1Kg, (5)3.5Kg, (6)7.0
After adding Kg and stirring to dissolve, ultrafiltration was performed using a membrane with a separation limit molecular weight of 10,000, and each protein concentrate was
Got 500. The protein content in each protein concentrate was 9.8%, but the calcium/protein ratio decreased as the amount of sodium citrate added increased, as shown in Table 3. Subsequently, the pH of each protein concentrate was adjusted to 6.8, and then casing was performed, and a gel was prepared in the same manner as in Example 1. The breaking load values of each gel are shown in Table 3, and when the calcium/protein ratio was between 4.3 x 10 -3 and 1.5 x 10 -3 , the gel was significantly stronger than the control group (no sodium citrate added). A gel was obtained.
【表】
実施例 ４
実施例１中、クエン酸ナトリウムを添加して調
整した低カルシウム含量ホエー濃縮物を特願昭56
−157268号（特開昭58−60952号）に記載の方法
に準じ、蛋白質濃度11.5％（ｗ／ｗ）の水溶液と
し2Nカ性ソーダを加えPH10.0に調整したのち直
ちに45℃に加熱した。該温度で撹拌しつつ30分間
保持したのち、3Nクエン酸ナトリウム１容と1N
塩酸９容からなる混酸を加えPHを6.8に調整した。
続いて該改質WPCを噴霧乾燥して得られた粉末
から実施例１と同様にして加熱ゲルを調製し、破
断荷重を測定したところ298ｇであつた。なお、
対照実験として、実施例１中の対照物をも同様に
改質処理し、事後同様にして加熱ゲルを得たとこ
ろ、その破断荷重は180ｇであり、本発明の方法
で得られたWPCのほうが優れていた。[Table] Example 4 In Example 1, a low calcium content whey concentrate prepared by adding sodium citrate was prepared in a patent application filed in 1983.
According to the method described in No. 157268 (Japanese Unexamined Patent Publication No. 58-60952), an aqueous solution with a protein concentration of 11.5% (w/w) was prepared, 2N caustic soda was added, the pH was adjusted to 10.0, and the mixture was immediately heated to 45°C. . After maintaining the temperature for 30 minutes with stirring, add 1 volume of 3N sodium citrate and 1N
A mixed acid consisting of 9 volumes of hydrochloric acid was added to adjust the pH to 6.8.
Subsequently, a heated gel was prepared from the powder obtained by spray-drying the modified WPC in the same manner as in Example 1, and the breaking load was measured to be 298 g. In addition,
As a control experiment, the control material in Example 1 was also modified in the same way, and a heated gel was obtained in the same manner afterward. The breaking load was 180 g, and the WPC obtained by the method of the present invention was It was excellent.
Claims (1)
質濃縮物を製造する方法において、ホエーに食用
として許容し得る量のクエン酸塩、リン酸塩、ポ
リリン酸塩、フイチン酸塩および硫酸塩の一種以
上を添加した後、混合物を限外過することを特
徴とするホエー蛋白質濃縮物の製造方法。1. A method for producing a whey protein concentrate by ultrafiltration of whey, in which an edible amount of one or more of citrate, phosphate, polyphosphate, phytate, and sulfate is added to the whey. A method for producing a whey protein concentrate, which comprises ultrafiltrating the mixture after the addition.
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1779082A JPS58134952A (en) | 1982-02-05 | 1982-02-05 | Preparation of whey protein concentrate |
| US06/430,208 US4460615A (en) | 1981-10-02 | 1982-09-30 | Process for improving the quality of whey protein |
| NZ202051A NZ202051A (en) | 1981-10-02 | 1982-10-01 | Improving the quality of whey protein by adding acid |
| DK436982A DK162688C (en) | 1981-10-02 | 1982-10-01 | PROCEDURE FOR THE PREPARATION OF WHEEL PROTEIN WITH IMPROVED CAPABILITY |
| DE8282305272T DE3265632D1 (en) | 1981-10-02 | 1982-10-04 | A process for improving the quality of whey protein |
| EP82305272A EP0076685B1 (en) | 1981-10-02 | 1982-10-04 | A process for improving the quality of whey protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1779082A JPS58134952A (en) | 1982-02-05 | 1982-02-05 | Preparation of whey protein concentrate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58134952A JPS58134952A (en) | 1983-08-11 |
| JPH0244497B2 true JPH0244497B2 (en) | 1990-10-04 |
Family
ID=11953505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1779082A Granted JPS58134952A (en) | 1981-10-02 | 1982-02-05 | Preparation of whey protein concentrate |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58134952A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS561053A (en) * | 1979-05-29 | 1981-01-08 | Polaroid Corp | Photograph products and manufacturing same |
-
1982
- 1982-02-05 JP JP1779082A patent/JPS58134952A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS561053A (en) * | 1979-05-29 | 1981-01-08 | Polaroid Corp | Photograph products and manufacturing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58134952A (en) | 1983-08-11 |
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