WO2007139057A1 - 新規な安定性を有する水溶性多糖類及びその製造法 - Google Patents
新規な安定性を有する水溶性多糖類及びその製造法 Download PDFInfo
- Publication number
- WO2007139057A1 WO2007139057A1 PCT/JP2007/060808 JP2007060808W WO2007139057A1 WO 2007139057 A1 WO2007139057 A1 WO 2007139057A1 JP 2007060808 W JP2007060808 W JP 2007060808W WO 2007139057 A1 WO2007139057 A1 WO 2007139057A1
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- Prior art keywords
- water
- soluble
- polysaccharide
- extraction
- protein
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
Definitions
- the present invention relates to a method for producing a water-soluble polysaccharide from soybean seed raw material and a novel protein particle dispersion stabilizer comprising the polysaccharide as an active ingredient.
- This water-soluble soybean polysaccharide aggregates and precipitates protein, so that protein particles can be dispersed and stabilized even under acidic conditions below pH4. It can be produced (Patent Document 2).
- heat extraction under acidic conditions causes hydrolysis of sugar chains, particularly the arabinan chain, which is a neutral sugar chain, resulting in a low molecular weight polysaccharide.
- this water-soluble polysaccharide did not exhibit sufficient dispersion stabilization ability of protein particles at a pH of 4.2 or higher, which is the isoelectric point of milk protein (Patent Document 3).
- Patent Document 4 Although extraction of pectin using a chelating agent has been attempted (Patent Document 4), since it is carried out under strongly acidic conditions of 100 ° C or lower, polysaccharides are reduced in molecular weight. Dispersion stability of protein particles at pH 4.5 is not recognized. Furthermore, Patent Document 5 uses hexametaphosphoric acid adjusted to pH 3-7 as an extractant and obtained pectin at a temperature of 80 ° C or higher under acidic conditions. However, the pH of the extract after extraction is low. No sufficient dispersion / stabilization ability of protein particles at pH 4.5 is observed.
- HM pectin and carboxymethyl cellulose are used in addition to water-soluble soybean polysaccharide as a dispersion stabilizer for protein particles under acidic conditions.
- HM pectin or carboxymethylcellulose is used as a stabilizer for acidic milk beverages, it becomes a heavy drink with a high viscosity and a pasty feel, and the low viscosity that occurs when water-soluble soybean polysaccharides are used. It is different from the mouth of a unique light tray (Patent Document 3).
- Patent Document 1 Japanese Patent No. 2688549
- Patent Document 2 Japanese Patent No. 3280768
- Patent Document 3 Japanese Patent Laid-Open No. 11-332476
- Patent Document 4 JP-A-60-108402
- Patent Document 5 JP-A-6-256402
- An object of the present invention is to provide a water-soluble polysaccharide extracted from soybean seed raw materials and a method for producing the same. Using the obtained water-soluble polysaccharide as a dispersion stabilizer for protein particles, it is possible to provide an acidic milk drink with a mouthfeel that has no sticky feeling, and can be stabilized with conventional water-soluble soybean polysaccharides.
- the purpose of the present invention is to provide an acidic milk drink with a mouthfeel that has a low viscosity and stabilizes protein particles at pH 4.2 to 5.2, which is near the isoelectric point.
- a dispersion stabilizer for protein particles comprising the water-soluble polysaccharide according to (5) as an active ingredient.
- An acidic protein food comprising the dispersion stabilizer according to (6).
- an acidic milk drink with a mouthfeel that has a low viscosity and is stabilized by dispersing and stabilizing protein particles at a pH near the isoelectric point of the protein that could not be stabilized conventionally.
- an acidic milk beverage in the pH range where lactic acid bacteria can grow and an acidic milk beverage containing fermented milk of a live bacterial type can be produced.
- the soybean seed raw material in the present invention can be used in various forms such as whole soybeans, molting dehulled soybeans, soybean flour, etc.
- Soybean defatted meal (meal) whose oil content is 5% by weight or less in solids Okara after extraction of soy milk in which the protein is 30% by weight or less in the solid content is preferable.
- the defatted and deproteinized soybean okara which is obtained as a by-product during the production of isolated soy protein and has an oil content of 5% by weight or less and a protein content of 40% by weight or less in the solid content, has a high dietary fiber content. Most preferred as a raw material for the production of water-soluble polysaccharides.
- a method for producing the water-soluble polysaccharide of the present invention is described below.
- Water is added to the raw material, and high-temperature extraction is performed in the temperature range exceeding 100 ° C under conditions where the pH of the extract after extraction is 5.5 or more in the presence of a sequestering agent.
- solid-liquid separation is performed to obtain a supernatant.
- the obtained supernatant may be dried as it is, but it is preferable to purify by combining protein removal treatment, desalting treatment, etc. in any order.
- it in order to decompose the methyl ester of the galataturonic acid that has been methyl esterified, it can be subjected to a demethoxy treatment by a known method.
- the pH of the hydrolyzed raw material is adjusted before the heat extraction so that the pH of the extract cooled after the heat extraction is pH 5.5 or more, preferably pH 5.5 or more and pH 9 or less. adjust.
- the pH of the extract varies depending on the force extraction conditions that tend to approach pH 5 due to heat extraction, so it is preferable to check the pH shift under several conditions and determine the pH before extraction. If the extraction pH is too low, the polysaccharide will be hydrolyzed, and if it is too high, the polysaccharide will be desorbed and decomposed, and the use of a high pH may increase the risk of the extraction operation.
- the extraction of the water-soluble polysaccharide of the present invention is carried out at a temperature exceeding 100 ° C, preferably at 105 ° C or higher, more preferably at 115 ° C or higher.
- the upper limit of the extraction temperature is not particularly set, but is preferably 130 ° C or lower, more preferably 125 ° C or lower. Yields tend to decrease significantly at temperatures below 100 ° C, and at temperatures above 130 ° C, they may not exhibit sufficient dispersion stabilization ability to cause low molecular weight by hydrolysis of polysaccharides. .
- the extraction time is not particularly limited, but 10 to 180 minutes is appropriate. Also, heating above 100 ° C usually needs to be performed under pressure or in a pressurized container.
- the water-soluble polysaccharide of the present invention is used as a stabilizer! /
- the water-soluble polysaccharide of the present invention In order for the water-soluble polysaccharide to interact with a protein in a pH environment near or above the isoelectric point, Since the water-soluble polysaccharide of the present invention is desirably extracted by containing a negatively charged sugar, the present invention requires a sequestering agent at the time of extraction.
- the type of sequestering agent used in the present invention those that can be used in foods and have a strong sequestering power in the neutral range are suitable.
- these polyvalent phosphoric acids may impair the function of the easily charged saccharide remaining in the prepared polysaccharide, a sequestering agent that can be removed from the water-soluble polysaccharide by a simple purification process, For example, free phosphoric acid or a salt thereof, or an organic acid such as citrate or tartaric acid or a salt thereof is preferable.
- trisodium citrate power is the most preferred from the viewpoint of the stability of acidic milk beverages, which is the main function of this water-soluble polysaccharide.
- the concentration of the sequestering agent is not particularly limited! /, But if, for example, dry okara is used as a raw material and the solid content during extraction is 8%, 10 mM (mole / L) or more lOOmM The following is preferable and more preferably 30 mM to 70 mM. If the concentration of the sequestering agent is too low, the extraction efficiency of the water-soluble polysaccharide decreases, and if it is too high, the ash content and the crude protein content increase, and the dispersion stability of the protein particles deteriorates.
- the amount of sequestering agent used is usually proportional to the solid content of the raw material, and it is necessary to increase the concentration of the sequestering agent as the solid content increases. For example, if the solid content is 4%, a preferable range is 5 mM or more and 50 mM or less.
- any acid without particular limitation can be used, and examples thereof include inorganic salts such as hydrochloric acid, sulfuric acid, and phosphoric acid, and organic acids such as acetic acid, citrate, and lactic acid. It is preferable to remove proteins by combining one or more of these.
- the extracted sugars of the water-soluble polysaccharide may contain methyl esterified galatathuronic acid, which can be deesterified to increase the dispersion stability of the protein particles.
- S can.
- Acid, alkali, or enzyme may be used as a demethoxylation method for removing methyl ester.
- acid or alkali from the viewpoint of simplicity and cost. Most preferably, it is used.
- the pH of the liquid after solid-liquid separation is adjusted to 9 to 14 and preferably 11 to 13 with alkali. The higher the pH, the higher the demethoxylation efficiency.
- the solution is colored, it is necessary to adjust it appropriately depending on the sugar content of the solution.
- Any alkali can be used. Examples thereof include sodium hydroxide, potassium hydroxide, calcium hydroxide, and ammonia.
- the solution is heated to room temperature or higher, preferably 40 ° C or higher.
- the heating time is not particularly limited! /, But is preferably 10 minutes or longer and 3 hours or shorter in order to suppress the elimination and decomposition of polysaccharides.
- Examples of the desalting and purification treatment include precipitation using a polar organic solvent such as methanol, ethanol, isopropanol and acetone, electrodialysis treatment, ion exchange resin or hydrophobic resin, membrane fractionation using UF membrane, etc. Can be illustrated. It is preferable to use one of these methods or a combination of two or more methods. Powdered water-soluble polysaccharides can be obtained by methods such as freeze-drying, spray-drying, heat-drying and pulverizing the purified water-soluble polysaccharide solution.
- the water-soluble polysaccharide obtained by the above method was analyzed by gel filtration HPLC (TS gel-G-5000 PWXL; TOHSO), and the average molecular weight was tens of millions to millions, preferably 50,000 to 2,000,000. It is.
- the average molecular weight of the water-soluble polysaccharide is a value measured using the standard substance pullulan (Showa Denko KK) as the standard substance.
- the acidic protein food in the present invention is an acidic food containing protein derived from animals and plants, and beverages using animal and vegetable proteins such as milk and soy milk, or fruit juice, or organic acids such as citrate and lactic acid.
- animal and vegetable proteins such as milk and soy milk, or fruit juice, or organic acids such as citrate and lactic acid.
- acidic protein beverages made by adding inorganic acids such as phosphoric acid, acidic ice cream made by adding fruit juice to frozen confections containing milk components such as ice cream, acidic frozen confections such as frozen yogurt, pudding, and Novaloa Acidic desserts and coffee beverages with fruit juice added to gelled foods, acidic creams, yogurt, lactic acid bacteria beverages (including bactericidal and live bacteria types), fermented milk, kefir and other protein foods with acidity .
- Animal and vegetable proteins are milk, goat milk and other animal milk, soy milk, processed skim milk, whole milk powder, skim milk powder, whey powder, powdered soy milk, sweetened milk, condensed milk, and concentrated milk. This refers to foods that use processed milk and fermented milk that are enriched with milk, minerals such as calcium, and vitamins.
- the water-soluble polysaccharide of the present invention exhibits a function particularly for stabilizing an acidic protein beverage. Protein particles can be dispersed and stabilized even at a pH near the isoelectric point of the protein, which cannot be stabilized by conventional water-soluble soybean polysaccharides.
- the protein at that time is most preferably milk protein. For acidic protein beverages with a pH close to the isoelectric point, the ability S to produce live-type lactic acid bacteria beverages using fermented milk is measured.
- the water-soluble polysaccharide of the present invention is 0.05 to 2 • 0%, more preferably 0 ⁇ 1 to 1 ⁇ 0%, and still more preferably 0 ⁇ 2 to 0% in an acidic food having a protein concentration of 10% or less.
- ⁇ Addition of 5% shows good dispersion stability of protein particles, mainly in the pH range near the isoelectric point of the protein.
- protein foods of about ⁇ 4.2 to 5.2 can be prepared, and are effective at ⁇ 4.4 to 4.8, and particularly effective at ⁇ 4 ⁇ 6 to 4 ⁇ 8.
- the dispersion stabilizer containing the water-soluble polysaccharide of the present invention as an active ingredient can be used in combination with various gums, proteins, and degradation products thereof, if necessary, to improve the texture of acidic protein foods.
- these combinations include agar, carrageenan, ferreran and guar gum.
- polysaccharides such as locust bean gum, tamarind seed polysaccharide, tara gum, gum arabic, tragacanth gum, cala gum, pectin, xanthan gum, pullulan, and dielan gum
- proteins such as gelatin can be exemplified.
- the precipitate was removed by centrifugation (8,000 rpm, 30 min), and the supernatant was obtained as a polysaccharide solution.
- the polysaccharide solution was precipitated with 60% by weight hydrous ethanol and purified successively with 80% by weight and 90% by weight hydrous ethanol solution, and the resulting precipitate was freeze-dried to obtain water-soluble soybean polysaccharide A.
- water-soluble soybean polysaccharide A is extracted using hydrochloric acid after extraction and adjusted to pH 4.0 to separate water-soluble soybean polysaccharide A.
- Polysaccharide B was obtained.
- the pH of the extract after extraction was 6.18.
- the procedure is the same as that for water-soluble soybean polysaccharide A, except that the dry okara used in Production Example 1 is used as the raw material, the pH is adjusted to 4.5 using hydrochloric acid before extraction, and extraction is performed without adding a chelating agent. Soy polysaccharide C was obtained. The pH of the extract after extraction was 4.64.
- water-soluble soybean polysaccharide A Same as water-soluble soybean polysaccharide A, except that the dried okara used in Production Example 1 is the raw material, the final concentration of 2% sodium hexametaphosphate is the sequestering agent, and the pH is adjusted to 6.3 before extraction.
- the water-soluble polysaccharide E was obtained by the procedure of. The pH after extraction was 5.20.
- the procedure was the same as for water-soluble soybean polysaccharide A, except that the dry okara used in Production Example 1 was used as the raw material, the final concentration of 2% sodium hexametaphosphate was used as a sequestering agent, and the pH was adjusted to 9.0 before extraction. Water-soluble polysaccharide E was obtained. The pH after extraction was 7.24.
- the phenol was quantified using the phenol sulfate method
- the starch was the iodine starch method
- the reducing sugar was the Somodin Nelson method
- the uronic acid was the Blumenkrantz method
- the crude protein was quantified using the Kjeldahl method.
- the yield is a value in which the ratio of the solid content of ethanol precipitation to the solid content of the raw material is expressed in weight%.
- Water-soluble soybean polysaccharide C that is extracted under acidic conditions without adding a chelating agent at the time of extraction is slightly lower in yield than water-soluble soybean polysaccharide D that is extracted under neutral conditions.
- Water-soluble soybean polysaccharide B which has been deproteinized by lowering the pH immediately after extraction, has a crude protein content that is water-soluble. It was found that the protein removal treatment, which is lower than that of soybean polysaccharide A, was performed efficiently. Compared with water-soluble soybean polysaccharide A, water-soluble soybean polysaccharide B was able to suppress the load on the separator with less precipitation during PH4.0 separation after alkaline demethoxy treatment. It was also found that water-soluble soybean polysaccharides E and F extracted with sodium hexametaphosphate have a high ash content and are not sufficient to remove sodium hexametaphosphate.
- Water-soluble soybean polysaccharides G, H, I were obtained in the same manner as water-soluble soybean polysaccharide A, except that the pH before extraction was adjusted to 5.0, 6.5, 12.0 using hydrochloric acid and sodium hydroxide.
- the extract pH after extraction of water-soluble soybean polysaccharides G, H, and I was 4.99, 6.02, and 6.96, respectively.
- water-soluble soybean polysaccharide impact is the same as water-soluble soybean polysaccharide A except that the extraction temperature is 80 ° C, 95 ° C, 110 ° C, 130 ° C. , K, L, M were obtained.
- the composition analysis values are shown below.
- Nonfat dry milk (manufactured by Yotsuba Milk Industry Co., Ltd.) was prepared to a 21% by weight solution and sterilized by heating at 95 ° C with stirring. After cooling, a commercially available plain yogurt was inoculated and fermented in a 40 ° C incubator until pH was 5.0. The fermented yogurt was homogenized by crushing the force with a homogenizer (150 kgf).
- Viscosity Measured with BM type viscometer (rotor No. l, 60rpm, lmin)
- Precipitation rate Using a Kokusan centrifuge (2,000 rpm, 20 min), 20 g of acidic milk beverage was collected in a centrifuge tube, centrifuged, and the weight of the precipitate excluding the supernatant was measured. The precipitation rate was calculated by the following formula.
- Precipitation rate (%) (precipitate weight) / (sorted acidic milk beverage weight) X 100
- Particle size measured using a laser particle size distribution meter (SHIMADZU: SALD-2000)
- the viscosity was measured immediately after the preparation of the acidic milk beverage, and the precipitation rate and the particle size were measured the day after the preparation. In addition, the presence or absence of aggregation after heat sterilization was judged visually.
- the particle size is 1 11 m or less and the precipitation rate is 1% or less.
- the particle size is 1.1 m or less, but the precipitation rate is 1% or more. .
- the stability of acidic milk beverages was in the order of water-soluble soybean polysaccharides B, A, F, C, D, E. Acidic milk beverages made with water-soluble soybean polysaccharide B or A remained stable after refrigerated storage for 1 week. In addition, acidic milk drinks made using water-soluble soybean polysaccharide F tend to be less stable in acidic milk drinks made using water-soluble soybean polysaccharide C, which is slightly less stable. . Acidic milk beverages made using water-soluble soybean polysaccharide D or E showed protein aggregation with high viscosity, and did not have dispersion stabilizing power. E is the low pH at the end of extraction of the extract C and D are the reasons why the stability of acidic milk beverages was not obtained due to the absence of metal sequestering agent at the time of extraction X_ It is done.
- an acidic milk beverage with a mouthfeel that stabilizes protein particles at pH 4.2 to 5.2 near the isoelectric point of a protein that could not be stabilized conventionally, and has a low viscosity.
- This force S is possible.
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- Food Science & Technology (AREA)
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- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
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Abstract
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Priority Applications (2)
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CN2007800196706A CN101454349B (zh) | 2006-05-30 | 2007-05-28 | 新型的具有稳定性的水溶性多糖类及其制造方法 |
JP2008517923A JP5321059B2 (ja) | 2006-05-30 | 2007-05-28 | 新規な安定性を有する水溶性多糖類及びその製造法 |
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JP2006149248 | 2006-05-30 | ||
JP2006-149248 | 2006-05-30 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101445567B (zh) * | 2008-12-19 | 2012-04-25 | 山东理工大学 | 运用加压热水提取桔梗多糖的方法 |
WO2013058302A1 (ja) * | 2011-10-20 | 2013-04-25 | 不二製油株式会社 | 水溶性大豆多糖類およびその製造法 |
EP3187511A4 (en) * | 2014-08-28 | 2018-01-24 | Fuji Oil Holdings Inc. | Method for producing water-soluble pea polysaccharide |
CN114404321A (zh) * | 2022-01-29 | 2022-04-29 | 广州栋方生物科技股份有限公司 | 一种白及多糖稳定性溶液体系及其制备方法和应用 |
Families Citing this family (2)
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CN103859051B (zh) * | 2013-09-29 | 2016-01-20 | 浙江工业大学 | 一种果汁豆奶及其制备方法 |
CN103772524A (zh) * | 2014-01-21 | 2014-05-07 | 江南大学 | 一种提高稳定乳蛋白粒子能力的水溶性大豆多糖的制备方法 |
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- 2007-05-28 JP JP2008517923A patent/JP5321059B2/ja not_active Expired - Fee Related
- 2007-05-28 CN CN2007800196706A patent/CN101454349B/zh not_active Expired - Fee Related
- 2007-05-28 WO PCT/JP2007/060808 patent/WO2007139057A1/ja active Application Filing
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101445567B (zh) * | 2008-12-19 | 2012-04-25 | 山东理工大学 | 运用加压热水提取桔梗多糖的方法 |
WO2013058302A1 (ja) * | 2011-10-20 | 2013-04-25 | 不二製油株式会社 | 水溶性大豆多糖類およびその製造法 |
JP5246387B1 (ja) * | 2011-10-20 | 2013-07-24 | 不二製油株式会社 | 水溶性大豆多糖類およびその製造法 |
EP3187511A4 (en) * | 2014-08-28 | 2018-01-24 | Fuji Oil Holdings Inc. | Method for producing water-soluble pea polysaccharide |
CN114404321A (zh) * | 2022-01-29 | 2022-04-29 | 广州栋方生物科技股份有限公司 | 一种白及多糖稳定性溶液体系及其制备方法和应用 |
CN114404321B (zh) * | 2022-01-29 | 2024-01-02 | 广州栋方生物科技股份有限公司 | 一种白及多糖稳定性溶液体系及其制备方法和应用 |
Also Published As
Publication number | Publication date |
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CN101454349A (zh) | 2009-06-10 |
JP5321059B2 (ja) | 2013-10-23 |
CN101454349B (zh) | 2011-12-21 |
JPWO2007139057A1 (ja) | 2009-10-15 |
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