WO2002026788A1 - Complexe oleosine/phospholipide et procede de production associe - Google Patents

Complexe oleosine/phospholipide et procede de production associe Download PDF

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Publication number
WO2002026788A1
WO2002026788A1 PCT/JP2001/008457 JP0108457W WO0226788A1 WO 2002026788 A1 WO2002026788 A1 WO 2002026788A1 JP 0108457 W JP0108457 W JP 0108457W WO 0226788 A1 WO0226788 A1 WO 0226788A1
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Prior art keywords
oleosin
oil
phospholipid
phospholipid complex
emulsion
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PCT/JP2001/008457
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English (en)
Japanese (ja)
Inventor
Takuya Harada
Keiko Kashihara
Noriki Nio
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Ajinomoto Co., Inc.
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Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Priority to AU2001290293A priority Critical patent/AU2001290293A1/en
Priority to JP2002531171A priority patent/JPWO2002026788A1/ja
Publication of WO2002026788A1 publication Critical patent/WO2002026788A1/fr

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/04—Dispersions; Emulsions
    • A61K8/06—Emulsions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/55—Phosphorus compounds
    • A61K8/553—Phospholipids, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
    • A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07F—ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAINING ELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN, SULFUR, SELENIUM OR TELLURIUM
    • C07F9/00—Compounds containing elements of Groups 5 or 15 of the Periodic Table
    • C07F9/02—Phosphorus compounds
    • C07F9/06—Phosphorus compounds without P—C bonds
    • C07F9/08—Esters of oxyacids of phosphorus
    • C07F9/09—Esters of phosphoric acids
    • C07F9/10—Phosphatides, e.g. lecithin
    • C07F9/106—Adducts, complexes, salts of phosphatides
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
    • C09K23/00—Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
    • C09K23/14—Derivatives of phosphoric acid
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
    • A61K2800/52—Stabilizers

Definitions

  • the present invention relates to a novel emulsion stabilizer and an emulsion using the same, and more particularly, to produce a stable emulsion by using alone when producing an emulsion which is a mixture of water and oil and fat.
  • the present invention relates to an emulsion using an emulsion stabilizer.
  • Emulsions in which oil droplets are dispersed in water or water droplets are evenly dispersed in oil, constitute foods such as mayonnaise and dressings, and industrial products such as inks and paints. Are difficult to mix, and emulsifiers are used to emulsify them.
  • emulsifiers reduce this to slow the breaking of the emulsified state.
  • Natural and synthetic surfactants are used as emulsifiers.
  • monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, soybean lecithin (phospholipid) and the like are often used. I have. Since emulsifiers are required to have high emulsification stability and safety, there has been a demand for new emulsifiers that meet this requirement, especially those that exist in nature.
  • “Purified oil pods containing a large amount of soybean stored protein” referred to as “high-concentration fats and oils” in Japanese Patent Application Laid-Open No. 11_5662488 is a method of preparing oils and fats present in oil pods. Since the internal phase (oil / fat) is not removed, if it is used as an emulsifier, an impure soy storage protein will form at the interface instead of oleosin.
  • the ratio of the impure soybean storage protein was much higher than that of oleosin, which was shown in the present invention to have the emulsion stabilizing action described below, and The protein purification of oleosin is less than 20%. Therefore, the interface is mainly composed of soybean storage protein, and the emulsion stabilizing effect of the present invention is not exhibited.
  • oleosin a protein present at the interface of oil pods, has a function as an emulsion stabilizer (R. Su, Biochem. J., 235, 57 (1986)).
  • polymerization DJ Murphy, Prog. Lipid Res., 32, 247 (1993)
  • oleosin is still in a suspended state even after the application of ultrasonic waves, and instead of being emulsified by a continuous emulsifier such as a colloid mill or microfluidizer, it is disintegrated. It is expected to cause emulsification.
  • soybean oil pod has soybean-specific “soybean odor” and “blueness”. These two points were obstacles to using the soybean oil body as a material.
  • the unpleasant odor of soybeans is due to the oxidation of soybean oil by lipoxygenase, an enzyme present in soybeans.
  • Lipoxygenase is an enzyme that generates hydroperoxide by adding molecular oxygen to unsaturated fatty acids and unsaturated fats having a cis, cis-1,4-phenylene structure and is widely present in the plant kingdom. It has been known. Soybean seeds are particularly high, containing 1% of the total seeds. Compounds that cause unpleasant odors are considered to be medium-chain aldehydes, alcohols, furans, and ketones generated by the decomposition of the oxidation product (hydroperoxide) produced by this enzyme. -Hexanal.
  • Japanese Patent Application Laid-Open No. 58-71859 discloses that whole soybeans have a water content of 30 to 60 ⁇ %.
  • Japanese Patent Application Laid-Open No. 59-140845 discloses that whole soybeans are heated with superheated steam at 150 to 190 ° C under pressure. After performing a heat treatment for 2 seconds to 5 minutes, pulverizing to produce a deodorized full-fat soybean powder.
  • Japanese Patent Application Laid-Open No. 61-187763 in a wet and heat atmosphere at normal pressure, 80 ° C or more and 95 ° C or less.
  • a method for producing odorless soybeans by passing through is disclosed.
  • Oil pods are stable emulsions per se, but have a complex structure composed of neutral fats, phospholipids, and proteins, and their structure and emulsification properties change due to heat treatment. There was also a possibility.
  • An object of the present invention is to solve the above-mentioned problems, to provide a novel emulsion stabilizer containing oleosin, which is naturally occurring, has high safety, and can be used alone or in combination with other emulsifiers. To provide.
  • Another object of the present invention is to remove the unpleasant odor of a soybean oil body, which is a naturally occurring, highly safe and good emulsifying material, and to provide a simple production method. Disclosure of the invention
  • the present inventors have conducted intensive studies on an emulsion stabilizer which can solve the above-mentioned problems.
  • the protein (oleosin) existing at the interface of the oil / fat storage form (oil body) of a plant seed containing the oil / fat in an emulsified state and
  • this complex functions as an emulsifying stabilizer, and the present invention has been completed.
  • the present inventors have conducted intensive studies in order to solve the above-mentioned problems.
  • the soybeans were immersed in water and allowed to swell, and then heated at 80 to 90 ° C for 1 to 5 minutes to obtain soybeans.
  • an odorless oil pod was obtained, and it was found that the lipoxygenase was easily separated from the soybean storage protein by a single centrifugal separation operation, thus completing the present invention.
  • the present invention relates to a complex of oleosin and phospholipid (hereinafter referred to as oleosin) obtained by separating and purifying an oil pod from a plant seed and then separating it from oil.
  • oleosin a complex of oleosin and phospholipid
  • An oleosinnophospholipid complex obtained by purifying an oil pod in a plant seed and pressing the oil pod to remove an internal phase oil and fat.
  • a plant seed-derived oleosinnophospholipid complex having a total fat content of 30% or less and a protein purification degree of 95% or more.
  • the oil pod is an odorless soybean poddy obtained by swelling soybeans in water, heating, then grinding in an aqueous solution to prepare soymilk, and centrifuging.
  • the oleosin phospholipid complex according to any of (4).
  • the oil pod is an odorless soybean poddy obtained by swelling soybeans in water, heating, then grinding in an aqueous solution to prepare soymilk, and centrifuging.
  • FIG. 1 shows the results of subjecting refined soybean oil pods to SDS-PAGE.
  • FIG. 2 shows the stabilization of the emulsion by the oleosin / phospholipid complex.
  • FIG. 3 shows a flowchart of a general method for manufacturing an oil pod.
  • FIG. 4 shows the results of SDS-PAGE of the floating fraction in the first to third centrifugation steps of a general oil pod production method.
  • FIG. 5 shows a flowchart of a method for producing an odorless soybean oil body.
  • FIG. 6 shows the results of odorless soybean oil pods subjected to SDS-PAGE. Left: oleosin, right: molecular weight marker
  • FIG. 7 shows a comparison of hexanal content in one odorless soybean oil body and a control.
  • oilseed It is preferably used.
  • soybeans When soybeans are used as plants, the genus and species of the soybeans are not particularly limited as long as they are not pulverized soybeans such as whole soybeans, dehulled whole soybeans, and soybeans.
  • a crude water extract (soy milk) is prepared from whole soybeans, alkalized to solubilize the soy protein, and added with salt to add the oil pods.
  • the flocculated oil body is collected by centrifugation.
  • the oil pods are coagulated and collected from the water extract from moulted, pressed rapeseed, or the residue once pressed by a physical method.
  • the oil seed or its dehulled or cracked material I do After immersing the oil seed or its dehulled or cracked material in water for 6 to 24 hours, preferably about overnight, grinding the oil seed or its dehulled or coarsely cracked material I do.
  • the amount of water used for grinding is about 5 to 13 times, preferably about 5 times, that of oilseed or its dehulled or cracked product. A volume of up to 10 times is appropriate. Grinding is performed using a grinding machine such as a juicer or a wet grinding machine.
  • the ground product is subjected to a solid-liquid separation device, for example, a shake-off centrifuge, to separate the crude water extract from the residue.
  • This residue when the raw material is soybean, is equivalent to the talent at the time of tofu production.
  • the residue is washed 1 to 4 times with 3 to 7 volumes, preferably 4 to 5 volumes of water. This washing liquid and the above-mentioned crude water extract are combined to form a crude water extract.
  • an odorless soybean oil pod prepared by the following method can also be used.
  • odorless refers to a reduction in “soybean odor” and “blueness” specific to soybean, and one of the indicators is a representative component of unpleasant odor specific to soybean. N-hexanal content can be used.
  • Methods for inactivating lipoxygenase by heating include soybean steaming, boiling, and microwave heating.
  • the residual activity of lipoxygenase in whole soybeans heated by each heating method was 11% in the case of heating in a microwave oven for 5 minutes.
  • heating at 80 to 90 for 1 to 5 minutes is desirable, and the heating method is not particularly limited.
  • unmilled soybeans are immersed in water for 6 to 24 hours to swell, then heated at 80 to 90 ° C for 1 to 5 minutes to inactivate lipoxygenase in soybeans After letting it grind.
  • the amount of water for grinding is about 3 to 10 times the volume of soybean, and preferably about 4 times the volume. Grinding is performed using a grinding machine such as a juicer or a wet grinding machine.
  • the solution used for the grinding is alkaline, and preferably contains a salt of about 0.01 to 0.5 M in view of the recovery rate and the like.
  • the ground material is subjected to a solid-liquid separation device, for example, a shake-off centrifuge, to separate the crude extract and the residue.
  • a solid-liquid separation device for example, a shake-off centrifuge
  • the oil pods are collected from the soymilk thus prepared by centrifugation.
  • the centrifugal force may be any strength as long as the oil body comes to the surface, but in consideration of recovery rate, purification degree, etc., a centrifugal force of 16000G or more is preferable.
  • the method for producing the odorless soybean oil body is shown in a flowchart in FIG.
  • the refined oil pods obtained in this way are white, odorless and highly stable creamy emulsions, and can be used for various products.
  • the odorless soybean oil pods can be used as they are in emulsified products such as foods, cosmetics and chemicals. Contains an odorless soybean oil body, which is easy to manufacture but has excellent emulsifying performance and has the unpleasant odor peculiar to soybean. It is possible to obtain high quality emulsified products that are not felt.
  • the purified oil body obtained as described above has high stability, but is preferably dried to increase the ratio of fats and oils, and then can easily break the emulsified state by pressing.
  • the “purified oil pod” is not the “oleosin Z phospholipid complex” of the present invention, but the one obtained by squeezing a refined oil pod to remove the internal phase oil and fat is referred to in the present invention as “oleosin // phospholipid Complex ".
  • oleosin / phospholipid complex having a fat content of 30% or less and a protein purification degree of 95% or more.
  • the fats and oils here refer to total fats and oils including fats and oils attached to the oleosin-phospholipid complex in addition to the internal phase fats and oils.
  • the removed internal fats and oils can be effectively used as recovered fats and oils without coming into contact with the organic solvent.
  • the oleosin-Z phospholipid complex or the substance containing the oleosin-Z phospholipid complex according to the present invention is preferably oleosin / phospholipid complex: fat or more: 70 or more: 30 or less.
  • the protein purification degree of the oleosinnophospholipid complex from which the internal phase oil or fat of the present invention has been removed or the content thereof (the oleosin protein in the whole protein of the oleosinnophospholipid complex from which the internal phase oil or fat has been removed or the content thereof).
  • oleosins Figure 1
  • the ratio of oleosin and phospholipid obtained by pressing depends on the plant species The ratio is the same as the ratio at the interface of the oil pods, and preferably in the range of 75:25 to 50:50 (weight ratio), which can be used as it is as an emulsion stabilizer.
  • the phospholipid is not particularly limited as long as it is contained as it is in the kind and ratio of the phospholipid contained in the raw material.
  • Phospholipids contained in the complex obtained from the above-mentioned raw materials such as soybeans by the method of the present invention include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid, cardiolipin, Ingomyelin and the like.
  • oleosin unlike the case where oleosin was purified alone, oleosin was not polymerized and was easily dispersed in water, so it is considered that it formed a complex.
  • the oleosin Z phospholipid complex obtained as described above has an emulsifying ability and can be suitably used as an emulsion stabilizer. Accordingly, the present invention provides an emulsion stabilizer containing the oleosin Z phospholipid complex.
  • the oleosin / phospholipid complex having a total fat content of 30% or less and a protein purification degree of 95% or more is preferably 1% by weight or more, preferably It is better to add and mix at a ratio of 3% by weight or more.
  • the free phospholipid is present in an excessive amount in the oleosinnophospholipid complex of the present invention and the solution to which it is added, this phospholipid is competitively adsorbed to oleosin on the water-oil interface, and the adsorbed phosphorus Lipids cause aggregation of emulsions under acidic conditions or in the presence of salts, and the effect of the present invention is reduced. Therefore, the amount of free phospholipid is preferably small.
  • the oleosin Z phospholipid complex may be used alone as an emulsion stabilizer, but may be used in combination with other emulsifiers and emulsion stabilizers commonly used in the fields of food, cosmetics and chemical products. good.
  • emulsifiers and emulsifiers include monoglycerides, sodium chondroitin sulfate, sucrose fatty acid esters, sorbin fatty acid esters, soybean lecithin (phospholipids), and polyglycerin fatty acid esters.
  • the oleosin / phospholipid complex of the present invention other emulsifiers and emulsifiers
  • fats and oils emulsified by the fixed agent include soybean oil, cottonseed oil, corn oil, rapeseed oil for food use, and liquid paraffin, vaseline, squalane for cosmetic use.
  • the present invention also provides an emulsion characterized in that the oleosin / phospholipid complex is contained preferably in an amount of 1% by weight or more, preferably 3% by weight or more, based on the fat or oil to be emulsified.
  • the emulsified form is not particularly limited, but is preferably an oil-in-water emulsion.
  • the emulsion of the present invention essentially contains the complex according to the present invention as an emulsion stabilizer, and can also optionally contain other emulsifiers and emulsifiers as described above. Examples thereof include monoglyceride and sodium chondroitin sulfate.
  • Sucrose fatty acid ester, sorbitan fatty acid ester, soybean lecithin (phospholipid), polyglycerin fatty acid ester and the like can be used in appropriate combination with the oleosin z-phospholipid complex according to the present invention.
  • the emulsion of the present invention may also contain, if necessary, an antioxidant, a flavor, a coloring agent, a preservative, etc., which are usually used in the fields of food, cosmetics and chemical products.
  • the method for purifying the oil pod is based on a known method (EM Herman, Panta, 172, 336 (1987)). For example, after soybeans are swollen with distilled water four times as much as 1 ⁇ , the distilled water is discarded. Then add 4 times the volume of 0.1M Tris_HCl (pH 8.6) / 3 MgCl 2 and crush with a pulverizer to obtain a dispersion. This dispersion is divided into okara and soymilk with gauze. The crude oil pod A is obtained by centrifuging the soy milk at 300 G for 30 minutes.
  • Crude Oirupodi 0. 4 volumes to an A 5M NaC l / 0. 1M Tr i s-HC l (pH 8. 6) / 3mM MgC l 2 was dispersed by adding, again 3 0 0 0 G, 3 Centrifuge for 0 minutes to obtain crude oil pod B.
  • the crude oil pod B is added and dispersed with 4 volumes of 0.1 M Na 2 CO 3 and centrifuged again at 300 000 G for 30 minutes to obtain a purified oil pod.
  • the ratio of protein to phospholipid in this refined oil pod was 71:29.
  • the purified oil pods thus obtained are highly stable, and will polymerize when oleosin is isolated.
  • a complex of oleosin and phospholipid (oleosin no phospholipid complex) is used as an emulsion stabilizer.
  • the amount of oil squeezed at this time varies depending on factors such as pressure, time and equipment shape.For example, if a dry oil body is molded to a thickness of 0.5 mm and a pressure of 20 MPa is applied for 3 minutes, the internal phase oil and 75% are eliminated. As a result, a mixture containing 75.5% by weight of a complex of oleosin and phospholipid and 24.5% by weight of soybean oil was obtained.
  • the ratio of oleosin to phospholipid in the oleosin Z-phospholipid complex obtained by pressing is the same as the ratio at the oil-pody interface of the plant seeds used as the raw material. Three hits. In addition, unlike the case where oleosin was purified by itself, oleosin was not polymerized and was easily dispersed in water, so it was considered that a complex was formed.
  • Example 3 Confirmation of emulsion stability
  • the emulsion stability when the oleosin / phospholipid complex obtained in Example 2 was used as an emulsion stabilizer will be described.
  • the units in Table 1 represent parts by weight.
  • a soybean-derived oleosin / phospholipid complex, phospholipids (soybean phospholipid, SLP white, vinegar lecithin industry) and distilled water in the ratios shown in Table 1 were placed in a glass beaker. 0 g) and heated to 70 ° C to completely dissolve (water fraction).
  • the soybean oil was heated to the same temperature in another container, and dispersed with a disperser (IKA Werke GmbH) for 5 minutes while dripping into the water fraction.
  • the resulting coarse emulsion having a particle diameter of 6 to 7 m was applied to a high-pressure emulsifier Micro Fluidizer (Microfluidics International Corp. 20 MPa) to prepare an emulsion having a particle diameter of 1 m.
  • Oil-in-water emulsions with a particle size of 1 m do not cause so-called creaming in a natural environment of 1 G because the floating caused by the gravity of oil droplets is canceled out by Brownian motion. When a load is applied to this by centrifugation, creaming can occur in a controlled environment, so that the stability of the emulsion can be clearly understood.
  • X Fat separation Emulsion 5 which contains only 1 part by weight of phospholipid and does not contain the oleosinnophospholipid complex, rapidly separates oil droplets, whereas the oleosin Z phospholipid complex in particular contains 0.3.
  • the emulsion 4 containing parts by weight showed very small oil droplet coarsening even after 30 minutes had passed, and there was no separation of oils and fats.
  • increasing the amount of the oleosinnophospholipid complex suppressed the change in the oil droplet diameter (emulsions 1-3), indicating that the oleosin / phospholipid complex has a function as an emulsion stabilizer.
  • 1% by weight or more to the oil (Emulsions 3 and 4).
  • 1% by weight of the oleosin / phospholipid complex used in the present example contained 0.7% by weight of oleosin and 0.3% by weight of phospholipid.
  • the resulting soy milk is centrifuged at 30,000 G (7,000 rpm) for 30 minutes to obtain a purified oil pod (Fig. 5). Then, if necessary, Replace 0.1M Tris-HCK pH8.6) / 3mM MgCl 2 used in the production with water.
  • 0.1M Tris-HCK pH8.6 3mM MgCl 2 used in the production with water.
  • the obtained soybean oil poddy was subjected to SDS-PAGE, it contained only three types of proteins, 24 kDa, 18 kDa, and 17 kDa, and was clean with the main stored proteins such as 7 S soy globulin and 11 S soy globulin. It was confirmed that separation was possible.
  • Fig. 6 shows the results.
  • Example 4 In order to confirm the deodorizing effect of the odorless soybean oil pod obtained in Example 4, sensory evaluation was carried out by 12 specialized panels using an oil pod prepared without lipoxygenase inactivation treatment as a control. As a result, a panel of 12 panelists evaluated that the soybean odor was weaker than the control, and obtained many comments that almost no soybean odor was felt.
  • Hexanal content which is the main component of soybean unpleasant odor, was measured by gas chromatography. It was confirmed that the oil content of the deodorized oil body prepared by the method of Example 4 was reduced to 0.1 ppm (Fig. 7).
  • Example 4 Using the odorless soybean oil body obtained in Example 4, the internal phase oil and fat was removed by pressing in the same manner as in Example 2 to produce an oleosin-phospholipid complex. As a result, it was possible to obtain an oleosin Z-phospholipid complex which was excellent as an emulsion stabilizer and had no unpleasant odor.
  • Table 3 shows the recipe.
  • a complex of oleosin and phospholipid present at the interface of the oil / fat storage form in a plant seed can be used as an emulsion stabilizer.
  • This provides an emulsion having a high stability and safety from natural sources, particularly an oil-in-water emulsion.

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Abstract

L'invention concerne un stabilisant d'émulsion, existant dans la nature, très sûr, pouvant être utilisé seul dans une émulsification et ajouté à d'autres émulsifiants également, et elle concerne notamment un complexe oléosine/phospholipide obtenu à partir du corps huileux de graines végétales, et utile en tant que stabilisant d'émulsion.
PCT/JP2001/008457 2000-09-28 2001-09-27 Complexe oleosine/phospholipide et procede de production associe WO2002026788A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2001290293A AU2001290293A1 (en) 2000-09-28 2001-09-27 Oleosin/phospholipid complex and process for producing the same
JP2002531171A JPWO2002026788A1 (ja) 2000-09-28 2001-09-27 オレオシン／リン脂質複合体及びその製造方法

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JP2000296781 2000-09-28
JP2000-296781 2000-09-28
JP2001-178625 2001-06-13
JP2001178625 2001-06-13

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WO2002026788A1 true WO2002026788A1 (fr) 2002-04-04

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JP2005523007A (ja) * 2002-04-18 2005-08-04 モンサント テクノロジー エルエルシー 心血管病のリスクを減少させるための油体結合蛋白質組成物およびその使用方法
JP2011201987A (ja) * 2010-03-25 2011-10-13 National Agriculture & Food Research Organization リン脂質及び／又はリゾリン脂質の抽出方法
WO2011155328A1 (fr) 2010-06-07 2011-12-15 不二製油株式会社 Matière protéique de soja allégée en matières grasses et composition d'émulsion de soja et leurs procédés de fabrication
WO2012101733A1 (fr) * 2011-01-24 2012-08-02 不二製油株式会社 Matériau de soja pulvérisé et composition comestible l'employant
JP2012228275A (ja) * 2010-06-07 2012-11-22 Fuji Oil Co Ltd 減脂大豆蛋白素材およびその製造法
CN103444901A (zh) * 2009-10-28 2013-12-18 太子食品工业株式会社 豆腐的制造方法
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CN105558092A (zh) * 2014-10-09 2016-05-11 丰益(上海)生物技术研发中心有限公司 低饱和油包水油脂组合物
WO2020196713A1 (fr) 2019-03-28 2020-10-01 不二製油グループ本社株式会社 Composition de type beurre à base de plantes

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JP2005523007A (ja) * 2002-04-18 2005-08-04 モンサント テクノロジー エルエルシー 心血管病のリスクを減少させるための油体結合蛋白質組成物およびその使用方法
US7541329B2 (en) 2002-04-18 2009-06-02 Monsanto Technology Llc Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
WO2004078335A1 (fr) * 2003-03-04 2004-09-16 Fuji Oil Company Limited Emulsifiant, procede de production dudit emulsifiant et composition emulsifiee utilisant ledit emulsifiant
CN103444901A (zh) * 2009-10-28 2013-12-18 太子食品工业株式会社 豆腐的制造方法
US8987551B2 (en) 2009-10-30 2015-03-24 Agresearch Limited Modified oil encapsulating proteins and uses thereof
JP2011201987A (ja) * 2010-03-25 2011-10-13 National Agriculture & Food Research Organization リン脂質及び／又はリゾリン脂質の抽出方法
JP2012228275A (ja) * 2010-06-07 2012-11-22 Fuji Oil Co Ltd 減脂大豆蛋白素材およびその製造法
JP2012016348A (ja) * 2010-06-07 2012-01-26 Fuji Oil Co Ltd 減脂豆乳及び大豆乳化組成物、並びにそれらの製造法
WO2011155328A1 (fr) 2010-06-07 2011-12-15 不二製油株式会社 Matière protéique de soja allégée en matières grasses et composition d'émulsion de soja et leurs procédés de fabrication
US9301538B2 (en) 2010-06-07 2016-04-05 Fuji Oil Holdings Inc. Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof
US9307778B2 (en) 2010-06-07 2016-04-12 Fuji Oil Holdings Inc. Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof
WO2012101733A1 (fr) * 2011-01-24 2012-08-02 不二製油株式会社 Matériau de soja pulvérisé et composition comestible l'employant
US9101158B2 (en) 2011-06-07 2015-08-11 Fuji Oil Company Limited Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage
CN105558092A (zh) * 2014-10-09 2016-05-11 丰益(上海)生物技术研发中心有限公司 低饱和油包水油脂组合物
WO2020196713A1 (fr) 2019-03-28 2020-10-01 不二製油グループ本社株式会社 Composition de type beurre à base de plantes

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