JPH0774237B2 - Heat-resistant egg white protein and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heat-resistant egg white protein and a method for producing the same.

[Conventional technology]

The protein contained in egg white does not consist of a single protein like milk powder, but is an aggregate of various kinds of proteins having different properties.

And, the egg white contains a protein having a heat coagulation property, and therefore, the egg white is thermally coagulated when heated, so that it is not suitable as a raw material for cosmetics such as shampoo and the foods such as beverages produced through the heating step. is there.

Therefore, it has been attempted to separate a protein having more heat resistance than egg white, and as disclosed in Japanese Patent Publication No. 57-54114, the egg white is mixed with more than three times as much fresh water and stirred to heat coagulate. A method is employed in which a protein having a property is aggregated, the aggregate is separated and removed, and the remaining solution is dried to obtain a powdery protein.

However, according to the above-mentioned conventional method, although the obtained protein has heat resistance when simply dissolved in fresh water,
When dissolved in a salt solution such as saline solution and heated, coagulation or precipitation occurs, and in the manufacturing method, it is diluted with more than 3 times the amount of fresh water as compared to egg white, so that cost for protein concentration and drying is required. There was a problem that the cost was high.

[Problems to be solved by the invention]

It is an object of the present invention to provide an egg white protein that does not coagulate or precipitate even when dissolved in a salt solution and heated, and a method for producing the same.

[Means for solving problems]

The heat-resistant egg white protein of the present invention is characterized by comprising egg white protein that does not coagulate or precipitate even when heated at 121 ° C. for 30 minutes or more in an aqueous solution having a protein concentration of 5% by weight and a salt concentration of 1% by weight. It is characterized by heating the egg white liquid obtained by diluting the egg white and adjusting it to an alkaline range.

To obtain the heat-resistant egg white protein of the present invention, first, raw egg white is prepared.

The egg white may be raw egg white obtained by breaking egg yolk and separating the egg yolk, thawed frozen egg white, rehydrated dried egg white, or egg white from which lysozyme has been removed.

Next, this egg white (usually a solid content concentration of about 10%) is diluted with fresh water to obtain an egg white liquor.

The amount of water added is 1/2 to 3 times the amount of fresh water with respect to the egg white.
As shown in later test examples, when the amount is small, the egg white liquid tends to coagulate when heated by adjusting the alkali of the egg white liquid, while when the amount is too large, the product is dried. It is costly and undesirable.

Next, alkali is added to this egg white liquid to adjust the pH of the egg white liquid to the alkaline range. When an alkali is directly added to the egg white, the egg white protein is denatured and coagulates. However, in the present invention, since the alkali is added to the hydrolyzed egg white liquid, the egg white protein does not coagulate.

Adjust the pH of egg white liquor to 10 or more. This is because if the pH is less than 10, it will be difficult to obtain a heat-resistant egg white protein even if it is dissolved in a salt solution, as will be shown in later test examples.

Finally, the egg white liquor is heated to obtain the desired heat-resistant egg white protein.

Heating is performed at 85 ℃ or higher. If the heating temperature is below 85 ° C,
As shown in the later test example, heat-resistant egg white protein tends to be difficult to obtain, so caution is required. The heating time is preferably 5 to 15 minutes.

In the above heating step, since some agglomerates are precipitated in the product, it is desirable to remove the agglomerates from the product by a centrifugation method or the like.

In addition, since the product is not preferable as a raw material for cosmetics and foods if it remains in the calcal region, it is preferable to add an acid agent for neutralization.

The liquid egg white protein thus obtained is pale yellow and has a characteristic egg white odor.

This liquid egg white protein can be dried by a spray drying method or the like to be finished into a powder, and in this way,
It is convenient to handle as it does not worry about spoilage.

Then, even when powdered, the egg white protein of the present invention has a protein concentration of 5% by weight and a salt concentration of 1 as shown in the following test examples.
It has the property of not undergoing thermal coagulation or precipitation even when heated at 121 ° C for 30 minutes or more in a wt% aqueous solution.

〔Example〕

Example 1 10 kg of raw egg white and 10 l of 0.075N caustic soda aqueous solution were put into a tank equipped with a stirrer to adjust the pH of the egg white liquid to 11.0.

Next, this egg white liquid was heated at 85 ° C. for 30 minutes while stirring, and then cooled to room temperature (20 ° C.).

Next, the egg white liquor was passed through a 100-mesh strainer to remove insoluble matter from the egg white liquor, and then 10% HCl aqueous solution was added to the egg white liquor to adjust its pH to 7.0.

When this egg white liquid was dried by spray drying, 1 Kg of heat-resistant egg white protein powder could be obtained.

Example 2 Raw egg white was treated with a cation exchange resin to obtain egg white with a lysozyme content of 1.0%, and this egg white was desugarized by a conventional method.

Next, the egg white and 10 l of purified water were put into a tank equipped with a stirrer, and a 10% aqueous sodium hydroxide solution was added with stirring to adjust the pH of the egg white liquor to 12.0.

Next, the egg white liquor was heated at 85 ° C. for 30 minutes with stirring and then cooled to room temperature (20 ° C.).

Next, add 10% HCl aqueous solution to the egg white liquid to adjust its pH.
After adjusting to 7.0, the egg white liquor was allowed to stand for 120 minutes to precipitate aggregates in the egg white liquor.

Then, the supernatant was collected and dried by spray drying, and 1.2 kg of heat-resistant egg white protein powder could be obtained.

Example 3 (Use as shampoo raw material) When the following raw materials were placed in a small mixer with a heating device and heated at 90 ° C. for 20 minutes while stirring, the mixture was cooled to room temperature.
A clear shampoo was obtained.

Raw material usage (g) Lauryl sulfate triethanolamine 250 N-coylmethyl taurine Na 100 Lauric acid diethanolamide 30 Coconut oil fatty acid diethanolamide 30 1,3-Butylene glycol 30 Dehydroacetic acid 2 Citric acid 2 Perfume 2 In Example 1 The obtained egg white protein 50 purified water 1,000 The obtained shampoo was subjected to a hair washing test. As a result, it was possible to finish the hair with good combability and moisturizing and easy to organize.

Example 4 (Use as Hair Cream Raw Material) The following raw materials were placed in a small mixer equipped with a heating device and heated at 90 ° C. for 20 minutes while stirring, and then cooled to room temperature to obtain a hair cream with good elongation. .

Raw material usage (g) Polyoxyethylene sorbitan 20 Monopalmitate 15 Polyoxyethylene cetyl ether 15 Glycerin monostearate 8 Stearic acid 20 Behenyl alcohol 10 Liquid paraffin (# 70) 300 1,3-butylene glycol 20 Triethanolamine 4 Methylparaben 1 Butylparaben 1 Perfume 1 Egg white protein 20 obtained in Example 20 Purified water 1,000 A hair styling test was conducted using the obtained hair cream. A moisturizing feeling was obtained and hair styling was performed without stickiness. I was able to.

Example 5 (Use as a raw material for food) 1 kg of fresh water contains 50 g of the egg white protein obtained in Example 2 and 20 parts of salt.
g, 90 g of sugar, 90 g of honey, and 10 g of yogurt essence were added and dissolved.

Next, 95 g of each 100 ml retort pouch was filled with this solution, sealed, and heat-sterilized at 121 ° C. for 30 minutes to obtain 19 container-filled yogurt-flavored drinks.

When the obtained product was opened, it was transparent, no precipitate was observed, and it was eaten, but it was delicious.

[Action]

Hereinafter, test examples will be shown to describe the characteristics of the heat-resistant egg white protein of the present invention.

Test Example 1 (heat resistance test) The following four types of samples were prepared.

(1) Test plot 1 Egg white protein obtained in Example 1 (2) Test plot 2 Egg white protein obtained in Example 2 (3) Control plot 1 Commercially available dried egg white (trade name "Dried by QP Corporation") Egg white ") (4) Control area 2 Add 3 times the amount of fresh water to the egg white, and gently stir with a stirrer 10
After stirring for 1 minute to agglomerate the filamentous precipitate, leave it for 10 minutes, and then put this solution in a centrifuge (8000 rpm), collect the supernatant, and vacuum-dry it. Egg white protein (according to the method disclosed in Japanese Examined Patent Publication No. 57-54114) 5 g of each of the above 4 kinds of samples was separately dissolved in 100 g of distilled water to obtain a protein solution having a concentration of 5% by weight.

The obtained solution was divided into four equal parts, and salt was added to each sample to adjust the concentration to 0% salt concentration, 0.5% salt concentration, 1% salt concentration, 3% salt concentration, and then 10
When heated at 0 ° C. for 30 minutes and at 121 ° C. for 30 minutes and observing the state of the solution, the results shown in Table 1 were obtained.

Test Example 2 (Amount of Water and Heat Resistance of Egg White Protein) The following six kinds of egg white liquids obtained by adding fresh water to raw egg white were prepared.

B. Raw egg white (unhydrolyzed) B Egg white liquid containing 1/4 volume of raw egg white C Egg white liquid containing 1/2 volume of raw egg white D Egg white liquid containing an equal volume of raw egg white Egg white liquid with double the amount of egg white hydrated Egg white liquid with three times the amount of raw egg white Next, after adding 10% caustic soda aqueous solution to each sample, after adjusting the pH of the egg white liquid to 12.0, When heated at 85 ° C. for 30 minutes with stirring and observing the state of the egg white liquor, the results shown in Table 2 were obtained.

In the table, the symbol ◯ means liquid, x means solidified, and xx means solidified after pH adjustment and before heating.

Next, of the above-mentioned samples, 4% of H, D, H, and F were added with 10% HCl aqueous solution, and their pH values were adjusted.
After adjusting to 7.0, desalting was performed to adjust the salt content to 0.1% or less.

Next, each sample was centrifuged to remove aggregates in the egg white liquor, and then the supernatant was dried by spray drying to obtain 5 types of egg white protein samples.

Then, the same test as in Test Example 1 was performed on each of the samples, and the results shown in Table 3 were obtained.

Test Example 3 (pH of egg white liquor and heat resistance of egg white protein) An equal amount of fresh water was added to egg white, 10% caustic soda aqueous solution was added, and 5 types of egg white liquor with different pHs were prepared. I prepared.

B pH9.0 B pH9.5 C pH10.0 D pH11.0 E pH12.0 Next, for each sample, at 30 ° C with stirring at 85 ° C.
After heating for a minute, it was cooled to room temperature (20 ° C).

Next, add 10% HCl aqueous solution to the egg white liquid to adjust its pH.
After adjusting to 7.0, a centrifuge was used to remove aggregates in the egg white liquor. After that, the supernatant was dried by spray drying to obtain 5 types of egg white protein samples.

Then, the same test as in Test Example 1 was performed on each of the samples, and the results shown in Table 4 were obtained.

Test Example 4 (Heating temperature and heat resistance of egg white protein) To the egg white, twice the amount of fresh water was added, and a 2N aqueous solution of caustic soda was added to obtain an egg white liquid adjusted to pH 12.0.

This egg white liquor is divided into 5 equal parts, and for each sample,
After heating under the conditions shown in 4, the mixture was cooled to room temperature (20 ° C.), and then a 2N HCl aqueous solution was added to adjust the pH of the egg white liquor to 7.0.

Then, each sample was desalted and then dried by a freeze drying method.

5 g of the thus obtained 5 kinds of samples were separately dissolved in 100 g of thin distilled water to obtain a 5 wt% protein solution.

The obtained solution was divided into 3 equal parts, and salt was added to each sample to adjust to 0% salt concentration, 0.5% salt concentration and 1% salt concentration, and then 100 ° C for 30 minutes and 121 ° C, respectively. When heated for 30 minutes and observing the state of the solution, the results shown in Table 5 were obtained.

[Effects of the Invention] As described above, the heat-resistant egg white protein of the present invention is superior in heat resistance (coagulation resistance, precipitation resistance) in a salt solution to the conventional ones. Therefore, it is a raw material for products containing salts, such as cosmetics / medicines and foods, produced through a heating process.

Further, according to the production method of the present invention, even if the water content is reduced,
A heat-resistant egg white protein can be obtained, and thus a product having excellent heat resistance can be obtained at low cost.

Claims (2)

[Claims] 1. A heat-resistant egg white protein comprising an egg white protein which is not thermally coagulated or precipitated even when heated at 121 ° C. for 30 minutes or more in an aqueous solution having a protein concentration of 5% by weight and a salt concentration of 1% by weight. 2. Egg white liquid obtained by diluting the egg white so that the amount of water added is 1/2 to 3 times that amount, and adjusting the pH to an alkaline range of 10 or more (electric conductivity is 4 mS / The method for producing a heat-resistant egg white protein is characterized by heating at a temperature of 85 ° C or higher (excluding those of cm or less).