JPH0923837A - Emulsifying agent and oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an emulsifying agent, containing basic subunit of an 11S globulin which is one of proteinic ingredients of beans, having high emulsifying dispersibility, capable of preparing an emulsion good in emulsification stability and useful for foods, cosmetics, medicines, etc. SOLUTION: This emulsifying agent contains >=40wt.%, preferably >=60wt.% basic subunit which is a constituent protein of an 11S globulin. An emulsifying agent can be applied to a composition containing the subunits of the 11S globulin in an amount of 0.1-10wt.% based on the total amount of the composition to thereby afford the oil-in-water type emulsified composition having a high oil and fat content.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention contains a high concentration of 11S globulin basic subunit in pulse protein, which can be advantageously used in the preparation of emulsions in the fields of food, cosmetics, pharmaceuticals and the like. And an oil-in-water emulsion composition prepared using the emulsifier.

[0002]

2. Description of the Related Art Beans have been used for a long time as food, and tofu or miso as a processed food,
Soy sauce has come to support one food culture. However, it is only in recent years that studies on the basic and application of proteins, which are the main constituents, have begun, and there are still many unclear problems.

Utilization of legume proteins, especially soybean protein,
Apart from the above research, it has been pursued as one of the methods for treating by-products after soybean oil extraction. Low denaturation due to processing method during oil extraction ~
Highly modified soybean proteins have been obtained, and these have hitherto been tried to be used as food additives or improvers, but most of them are provided only for feed. In addition, 11S globulin and 7 which are the main constituents of pulse protein
As an example using S-globulin, a method for producing a transparent gel using 11S-globulin (JP-A-58-152895) and a cheese-like food containing 7S-globulin at a certain concentration or more (JP-A-59-109130). Gazette), but the present situation is that soybean proteins, especially the examples in which the constituents thereof are used, are the above-mentioned examples and are rarely seen other than this. The reason why the protein of beans is still insufficiently used is mainly because the individual characteristics of the constituent proteins have not been sufficiently grasped. A soybean protein preparation is known as an example of using a protein of beans, but it is mostly used as a binder for ham, kamaboko and the like, and is not used as an emulsifier.

[0004]

An object of the present invention is to effectively utilize 11S globulin basic subunit, which is a specific protein component of pulses, and enables the preparation of an emulsion composition having particularly high emulsion stability. Another object of the present invention is to provide a novel emulsifier utilizing 11S globulin basic subunit and an oil-in-water emulsion composition prepared using the same.

[0005]

[Problems to be Solved by the Invention] Bean proteins include 11S and 7S globulins classified by the sedimentation coefficient S, and these globulins are oligomeric proteins composed of a plurality of subunits. Is known. The characteristics of each globulin are determined by the quaternary structure (higher-order structure) of the protein formed by each subunit, and each subunit is considered to have independent functional characteristics. . Based on the above recognition, the present inventor studied the characteristics of the basic subunit, which is a constituent protein of 11S globulin.
As a result, it was revealed that this protein has extremely strong hydrophobicity, and particularly has high adsorptivity to the oil / water interface. As a result of further studies, the inventors have found that an emulsion having extremely high emulsification performance in the preparation of the emulsion and having good emulsion stability can be prepared, and arrived at the present invention.

The present invention resides in an emulsifier containing 40% or more of 11S globulin basic subunit. In addition, in the present specification, the basic subunit content is determined by performing SDS-polyacrylamide electrophoresis by a conventional method,
Coomassie Brilliant Blue (CBB) stained and read band area by gel scanner percentage (%)
It is represented by.

The present invention also provides an emulsifier containing 40% or more of 11S globulin basic subunit as an active ingredient of 11S globulin basic subunit in an amount of 0.1 to 10% by weight based on the total amount of the composition. There is also an oil-in-water emulsified composition containing water and fats and oils added in an amount of 0.1%, and oil droplets are emulsified and dispersed in water.

The present invention preferably has the following aspects. (1) An emulsifier containing 50% or more (more preferably 60% or more) of 11S globulin basic subunit. (2) The emulsifier as the active ingredient, 11S globulin basic subunit, is 1 to the total amount of the composition.
An oil-in-water emulsion composition containing 4% by weight of water and fats and oils, and oil droplets being emulsified and dispersed in water.

The emulsifier of the present invention will be described below. The emulsifier of the present invention contains a high concentration of 11S globulin basic subunit. The 11S globulin basic subunit is contained in beans such as soybean, adzuki bean, or kidney bean, and can be obtained by separating and purifying them. As a separation / purification method, conventionally known separation / purification techniques can be used. For example, a separation method by THANH and SHIBASAKI (J. AGRIC. FOOD CHEM.
Volume 24, No. 6, p. 1117, 1976), BIKV
Fractionation method by heat treatment as proposed by OV et al. (J. AGRIC.
FOOD CHEM. Vol. 34, No. 2, 297 pages, 1986
Method), or a method of separating granular components containing a high concentration of 11S globulin from unheated soymilk by ONO et al. (AGRIC. BIOL. CHEM. Vol. 55, No. 2, 2).
291 pages, 1991) and the like. In addition, the purification method using an ion exchange column by Mori et al. (J. AGRIC. FOOD CHEM. Vol. 30, No. 5, p. 828, 1982) was used to further increase the concentration of 11S.
Those containing the globulin basic subunit can be obtained.

The emulsifier of the present invention can be prepared by the method described above in 1
The 1S globulin basic subunit is contained by 40% or more, but its content is preferably 50% or more so that higher emulsification performance is imparted.
More preferably, it is 60% or more. Although proteins other than the basic subunits are included according to the above-mentioned separation and purification method, examples of these proteins include 11
S-globulin acidic subunit, 7S-globulin αα '
Subunit and 7S globulin β subunit.

The emulsifier of the present invention contains water and fats and oils,
It can be advantageously used in the preparation of an oil-in-water emulsion composition in which oil droplet particles are emulsified and dispersed in water. The fats and oils used for preparing the oil-in-water emulsion composition are not particularly limited as long as they form a clear interface with water, and various fats and oils can be used. Examples of such oils and fats include edible oils and fats of animal and plant origin, silicone oil, perfume oil, machine oil, petroleum distillate, and the like.

The composition ratio of the water-relative oil phase of the oil-in-water emulsion composition formed by using the emulsifier of the present invention is not particularly limited, but oil phase: water phase = 1: 9 to 9: 1 (more preferably Is preferably in the range of 3: 7 to 7: 3). The addition amount of the emulsifier of the present invention varies depending on the composition ratio of the oil phase and the aqueous phase of the emulsified composition, the type of fats and oils, etc. 1 to 10% by weight (more preferably 1 to 10% by weight)
It is preferably in the range of 4% by weight).

In preparing the emulsion composition of the present invention, a surfactant which has been conventionally used may be used in combination for the purpose of stabilizing the emulsion. Examples of these include polyoxyethylene alkyl ethers, polyoxyethylene sorbitan esters, sorbitan fatty acid esters, alkylamine derivatives, alkyl alcohols, alkyl sugar derivatives, glycerol fatty acid esters and phospholipids.

Further, proteins and polysaccharides other than 11S globulin basic subunit may be added for the purpose of assisting emulsification and imparting viscoelasticity. Examples of these proteins include those derived from plants such as wheat and soybeans, those derived from animals such as eggs, milk, blood, fish and meat, and their isolates or decomposed products. Can be mentioned.

Furthermore, in the formulation of the oil-in-water emulsion,
Known pH stabilizers and protein solubilizers may be used. Examples of these include inorganic phosphates such as pyrophosphates, hexametaphosphates and polyphosphates, and citric acid, succinic acid, and ethylenediaminetetraacetic acid sodium salt.

The oil-in-water emulsion composition of the present invention can be produced by utilizing a known emulsification (homogenization) method.
The temperature during emulsification mainly depends on the properties of the oil phase component,
It is preferable to perform the treatment in a range such that the 11S globulin basic subunit added as an emulsifier does not decompose or brown, and the function does not deteriorate. Generally, it is preferable to prepare the emulsion composition at a temperature of 100 ° C. or lower.

The emulsifier of the present invention can be advantageously used for preparing an oil-in-water emulsion composition, and examples of the oil-in-water emulsion composition include creams (coffee cream,
Whipped cream, ice cream), mayonnaise,
An emulsified food such as dressing can be mentioned.

[0018]

The present invention will be described more specifically with reference to the following examples. [Example 1] 350 g of domestically produced whole soybean (Tsurunoko soybean) was crushed at high speed for 3 minutes using a Waring blender, and 40 ° C.
While heating in the water bath of 3 above, 3-fold amount of n-hexane was added, and the mixture was slowly stirred for 30 minutes. After standing, the separated n-hexane layer and the fine particle soybeans were removed, a small amount of n-hexynesan was added to the residue and the mixture was transferred to an eggplant flask, and n-hexane was removed by a rotary evaporator at 40 ° C., and defatted soybean powder 286 g. Got

According to the method of THANH and SHIBASAKI, 4.3 g of 11S globulin fraction was obtained from 250 g of defatted soybean flour (Sample 1). Furthermore, according to the method of Mori et al., 0.6 g of 11S globulin basic subunit was separated using a DEAE-Selfadex column (Sample 2). Samples 1 and 2 were dialyzed against water for 24 hours, dispersed, and freeze-dried to obtain powders.

The protein composition of the powders of the above Samples 1 and 2 was subjected to SDS-polyacrylamide electrophoresis, stained with Coomassie Brilliant Blue, and subjected to densitometry (Fast Image, manufactured by Pharmacia) to determine the band area (% by area). Was calculated and quantified. For comparison, a commercially available soy protein preparation, Solpy MY (Nisshin Oil Co., Ltd.)
The product composition of Fuji Pro (Fuji Oil Co., Ltd.) was also quantified by the same method as described above. The results are shown in Table 1 below.

[0021]

[Table 1] Table 1 ──────────────────────────────────── 11S globulin 7S globulin sample acidic basic αα'β ──────────────────────────────────── Sample 1 37.8 46.8 8.7 6.3 Sample 2 17.1 69.2 7.5 5.6 ────────────────────────────────── ─── SOLPY MY 18.3 24.8 21.6 14.9 Fuji Pro 19.8 23.6 20.2 13.8 ──────────────────── ────────────────

[Evaluation as emulsifier] The above-mentioned samples 1 and 2 and the commercially available soybean protein preparations Solpy MY and Fujipro were prepared as an oil-in-water emulsion composition with the following formulation.
Each was evaluated.

(Compound) Soybean hydrogenated oil (IV72) 40 parts Tap water 54 parts Soybean protein (Samples 1 and 2, commercial soybean protein formulation) 6 parts (Production method) Soybean hydrogenated oil and soybean protein in tap water (Sample 1,
2. Commercially available soy protein preparation)
The mixture was heated to 0 ° C., mixed, and emulsified at 9000 rpm for 10 minutes using a shearing type emulsifying machine (Hiscotron, manufactured by Nippon Medical Instrument Co., Ltd.). The obtained emulsion was cooled in ice water to prepare an oil-in-water emulsion composition.

The evaluation was carried out by measuring the average particle diameter of the oil droplets of the obtained emulsified composition and the amount of free fat after storage by the following method and comparing them. Average particle size: Dynamic light scattering photometer (DLS700
0, manufactured by Otsuka Electronics Co., Ltd. Free fatty acid: hexane extraction (solid substance transferred to oil phase after adding sufficient hexane and stirring at room temperature for 5 minutes) The results are shown in Table 2 below.

[0025]

[Table 2] Table 2 ──────────────────────────────────── Sample average particle size (μm) Release Fat amount (%: weight) ──────────────────────────────────── Sample 1 1.5 1% Sample 2 0.8 1% or less ──────────────────────────────────── SOLPY MY 1.6 8% Fuji Pro 1.8 12% ─────────────────────────────────────

From the results shown in Table 2 above, the oil-in-water type emulsion composition prepared by using the emulsifier (Samples 1 and 2) according to the present invention had a small amount of free fat and formed a good emulsion. Is clear.

Example 2 The same procedure as in Example 1 was carried out except that 500 g of US whole soybean (top bean) was used as the raw material soybean in Example 1, defatted, 11S globulin fraction, and 11S globulin. The basic subunits were separated in order to obtain 2.3 g of 11S globulin basic subunit powder as the final product (Sample 3). Then, the protein composition of the powder obtained in the same manner as in Example 1 was quantified (area%). The results are shown in Table 3 below.

[0028]

[Table 3] Table 3 ──────────────────────────────────── 11S globulin 7S globulin sample acidic basic αα'β ──────────────────────────────────── Sample 3 7.3 80.4 5.0 3.0 ────────────────────────────────────

[Evaluation as emulsifier] Sample 3 obtained above
An oil-in-water emulsion composition was produced in the same manner as in Example 1 above. Further, instead of Sample 3, an oil-in-water type emulsified composition for comparison was produced using sodium caseinate. The emulsion stability of the obtained emulsion composition was observed by a shaking method. As a result, it was as stable as the case of using casein sodium as a control. Further 3000 rp
The cream portion was collected by centrifugation for 15 minutes for 15 minutes, and the oil-off and extensibility were observed. The cream was extremely stable and had excellent extensibility.

[0030]

INDUSTRIAL APPLICABILITY The emulsifier according to the present invention exhibits high emulsification performance, and it is possible to prepare an emulsion having a relatively high oil phase content (oil-in-water emulsion composition). Further, the obtained emulsion retains high emulsion stability such that coalescence of oil droplets hardly occurs.

Claims (2)

[Claims] 1. An emulsifier comprising 40% or more of 11S globulin basic subunit. 2. An oil-in-water emulsion composition, wherein the emulsifier according to claim 1 is added as an 11S globulin basic subunit in an amount of 0.1 to 10% by weight based on the total amount of the composition.