CN1116903A - 脂质囊及其生产方法和应用 - Google Patents
脂质囊及其生产方法和应用 Download PDFInfo
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Abstract
本发明涉及平均粒径为0.1-20微米并且含有由存在于油料作物种子的油基中的几乎全部的蛋白质和磷脂组成的包覆物、包围着包括外源脂质和/或外源亲脂物质的一个核的脂质囊。
Description
本发明涉及脂质囊和含有它们的含水乳液及其生产方法。
更具体地说,本发明涉及包含存在于油料作物种子中的蛋白质和磷脂作包覆物的脂质囊。
迄今人们一直认为,在油料作物种子中,油(基本上是甘油三酯)以平均直径为1至10微米的油基(oilybodies)形式存在,它包括由蛋白质(油素oleosins)和磷脂组成的包覆物包围的油中心核(J.Tzen et al.,J.Cell Bio,117,327,1992)。
目前人们已发现构成油基包覆物的蛋白质有两种类型:一些未糖基化的蛋白质和其他糖基化的蛋白质。
本发明的目的是提供包括存在于油基包覆物中的全部蛋白质和磷脂的脂质囊,也提供包括与那些存在于油基包覆物中蛋白质相同的未糖基化和糖基化的蛋白质的脂质囊。
而且,已知从油料作物提取植物油时,回收的油饼粕仍含有大量的存在于油基包覆物中的蛋白质和磷脂。此外,这些油饼粕含有10%—30%(重量)的未提取出的油。
更具体地说,本发明涉及提供新型脂质囊和含有它们的乳液,提高油饼粕的价值。
为达到此目的,本发明的主题是平均粒径为0.1—20微米的脂质囊,特别是1—8微米的脂质囊,它包括由存在于油料作物种子的油基中的几乎全部的蛋白质和磷脂组成的包覆物,其包围着包括至少一些外源脂质和/或外源亲脂物质的核。
本发明的主题还有包括分散于水相中的本发明的脂质囊的含水乳液。
在本发明中,术语“存在于油料作物种子油基中的几乎全部的蛋白质和磷脂”是指在脂质囊包覆物中发现的成份与在油基包覆物中的成份几乎一样并且蛋白质包括未糖基化和糖基化的蛋白质。实际上,存在于油料作物种子中的蛋白质和磷脂就是那些存在于油饼粕中的蛋白质和磷脂。
本发明的主题还涉及生产该含水乳液的方法,包括:—研磨油饼粕,—将脂质相加到研碎过的油饼粕中以获得总百分数为50—95%(重量)的脂质,—特别是在0—90℃的温度下,捏和研碎过的油饼粕和脂质相直至获得均匀的糊状物,—特别是在0—90℃的温度下,以大约为40∶60至5∶95的糊状物/水相重量比将水相加到糊状物中,—搅拌糊状物和水相以形成乳液,—和,任意地,滗析和/或过滤乳液以除去固体颗粒,—和,任意地,离心分离乳液以获得浓缩的乳液。
作为油饼粕的例子,可以是大豆饼粕、乳香黄连木油饼粕、夏威夷果饼粕、葵花籽饼粕、菜籽饼粕、花生饼粕、杏仁饼粕、榛子饼粕、芝麻饼粕、琉璃苣饼粕、小麦胚芽饼粕和霍霍巴油饼粕。优选使用从含油量高的种子中获得的油饼粕(乳香黄连木油饼粕、夏威夷果饼粕、花生饼粕、霍霍巴油饼粕、榛子饼粕、杏仁饼粕)。
可用传统的研磨机如叶轮式粉碎机进行油饼粕的研磨,直至获得颗粒尺寸小于0.1mm是有益的。
磨碎的油饼粕可选择进行辐射以便使细菌失活,光照强度为10KGy,并在惰性气氛下,在密闭式包装中贮存。
外源脂质指的是作为添加物引入的脂质,也就是说那些加入的、不存在于磨碎的油饼粕中的脂质。这些加到磨碎的油饼粕中的脂质可以是和那些存在于所使用的油料作物中的脂质(内生脂质)相同类型的或其它脂质。一般地,相当大量的甘油三酯保留在油饼粕中,加入脂质以便使脂质的总百分数为50—95%(重量)。
根据所希望获得的最终乳液的颗粒大小调节脂质的量。因此,如果希望具有较小颗粒尺寸,就减少加入的脂质量。
除这些脂质外,可加入亲脂物质如维生素(维生素D、A、E、K),防晒剂(如Givaudan的Parsol MCX和Parsol 1789或二苯甲酮—3),或任意地加入矿物油、胡萝卜素、硅氧烷(例如DowCorning的DC 200)、脂肪酯的复合亲脂混合物(Kemira Oy的Titan M262CD)。
然后对油饼和加入的脂质相进行捏和直至获得均匀的糊状物。在非氧化气氛下(真空下或氮气下)进行是有利的。
脂质囊可含有0.01%—100%(重量)的外源脂质或外源亲脂物质。
然后加入水相,在室温和惰性气氛下(真空下或氮气下)加是有利的。除水外,该水相可包括各种亲水成分。
一般地,进行水相的添加以便使糊状物/水相重量比大约为40∶60—5∶95,优选30∶70—5∶95。
为了获得乳液,对全部物质进行具有相当大强度的搅拌操作,例如使用胶体磨。
然后任意地对获得的乳液进行滗析和/或过滤,例如通过200微米的筛子。
获得的乳液较稀,一般需要通过离心浓缩该乳液。为达到此目的,可使用适合于脂质相部分的圆盘离心机。获得的产品是脂质颗粒的浓缩物,其中亲脂成分的比例变化范围为大约20—70%(重量),这取决于生产条件。
在离心前或离心后,脂质悬浮液可进行热处理,其条件可在80℃—140℃的温度下进行2秒—10分钟。如果需要,然后进行均质化操作,例如使用Gaulin型装置,该操作的压力条件为5—400×105Pa。
可用下述类型的水相溶解和稀释该脂质颗粒浓缩物。水相可使用胶凝剂增稠,胶凝剂如浓度为0—2%(重量)的黄原胶、Sclerane胶、皂土和其衍生物、纤维素和其衍生物、聚羧乙烯(Carbopol)及其衍生物,角豆树胶、角叉胶及其衍生物。
此外,根据乳品技术可对浓缩的脂质颗粒进行搅乳以获得奶油,压缩此奶油以从其中挤出水。
一般地,由此得到的乳液的平均颗粒大小为0.1—20微米。
特别地,由此获得的乳液应用于化妆品领域,并且本发明的主题也涉及包括本发明脂质囊的化妆品组合物(例如水合组合物、防晒组合物、营养组合物)。
天然乳化体系(油素、磷脂)在这些组合物中的使用对最终产品的皮肤耐受性产生较好的效果。
以制备用于化妆品的乳液为例,例如可使用包括下列成分的水相:—甘油 5—10%—丙二醇 5—10%—丁二醇 5—10%—尿素 1—5%—PCA钠 0.5—5%—乙二胺四乙酸(EDTA) 0.05—0.1%—羟苯甲酸甲酯 0.05—0.2%—对羟苯甲酸丙酯 0.05—0.1%—对羟苯甲酸丁酯 0.05—0.1%—乙醇 0.05—0.5%—丁基化羟基甲苯(BHT) 0.05—1%—藻酸钠 1—5%—维生素C及其衍生物 0.05—1%—维生素B及其衍生物 0—1%—山梨酸 0—1%—各种痕量元素的含水制剂—亚硫酸钠 0—4%
本发明的乳液还在食品领域获得应用。由此,本发明的主题还涉及包括本发明脂质囊的食品组合物。作为例子,可以提及不含胆固醇的添加维生素的牛奶型补充物,牛奶型发酵甜食,酸牛奶和搅打奶油。可通过往本发明的乳液中加乳酸杆菌菌株,接着在大约35℃下培养5小时来生产牛奶型发酵甜食和酸牛奶。可通过往10份其中加了传统食品添加剂(风味剂和糖)的本发明的浓缩乳液中加90份推进剂(CO2或N2O)来获得搅打奶油。
本发明的乳液连同油素内在性质(小尺寸和亲脂特性),还在人类或兽医用的药品领域获得应用。
因此,本发明的主题还涉及药品组合物。作为例子,可例举经皮提供维生素E、维生素D或荷尔蒙的组合物。
此外,应该注意到获得的乳液包括显示出非常类似于哺乳动物的载脂蛋白质的(apolipoproteins)的蛋白质。换言之,认为哺乳动物的脂酶能辨别本发明乳液的蛋白质,使脂酶固定在颗粒的薄膜上,从而上述脂酶的底物的脂质被降解。
下面的实施例说明本发明。
实施例1
用叶轮式粉碎机研磨花生油饼粕直至获得大约小于0.1mm的颗粒。
油饼粕含有大约20%(重量)的甘油三酯。
将50份植物油(花生甘油三酯或其它油料作物的甘油三酯)加到50份磨碎的油饼粕中。在室温、真空下捏和全部物质直至获得均匀的糊状物。
将900份水加入到该糊状物。使用转向最大设定的胶体磨,将全部物质在室温和真空下进行剧烈搅拌。
通过200微米的筛子将产品过滤。将为流体奶液状的滤液选择性地在乳品离心机中离心。
获得了平均粒度为3微米、含有大约60%甘油三酯的脂质颗粒浓缩物。
实施例2
用夏威夷果油饼粕(含有25%(重量)的甘油三酯),步骤如实施例1,将70份(重量)的甘油三酯(夏威夷果油或其它油料作物的甘油三酯)加到30份(重量)的油饼粕中。
将900份(重量)的水加到糊状物中。
最终获得平均粒径为3微米的脂质颗粒浓缩物,该浓缩物含有大约60%的甘油三酯。
下面给出根据本发明方法获得的组合物的实施例。
实施例A一面乳
·水 适量100%
·黄原胶 1—2%
·浓缩物A 20—40%
·香料 0.1—0.5%
·防腐剂 适量
由植物油,按实施例1所述方法制备浓缩物A。
pH从5.5至6.5而变化(用适量柠檬酸)。粘度为2000—3000cp。
实施例B—防晒乳
·水 适量100%
·黄原胶 1—2%
·浓缩物B 20—40%
·香料 0.1—0.5%
·防腐剂 适量
从由下列成分组成的油,按实施例1所述的方法制备浓缩物B:
·甘油三酯 适量100%
·PARSOL 1789 1—5%
·PARSOL MCX 1—15%
·TITAN M262CD 1—10%
pH由5.5至6.5而变化(用适量柠檬酸调节)。粘度为2000至3000cp。
实施例C—润肤乳
·水 适量100%
·甘油 5—10%
·黄原胶 1—2%
·尿素 1—5%
·浓缩物C 20—40%
·香料 0.1—0.5%
·防腐剂 适量
由其中加入了霍霍巴脂肪酯(5—10%)的植物油,按实施例1描述的方法制备浓缩物C。
pH由6.0至6.5而变化(用适量柠檬酸调节)。粘度为2000至3000cp。
实施例D—无胆固醇、加了维生素的牛奶型补充物
·水 适量100%
·维生素C 1%
·黄原胶 0.5—1%
·浓缩物D 20—40%
·香子兰浸液 适量
·防腐剂 适量
用具有高含量的甘油三γ—亚麻酸酯和往其中加了维生素D(最大500IU/g)或维生素A(最大1500IU/g)的油,按实施例1描述的方法制备浓缩物D。
如果采用下列条件,可不用防腐剂:
—先使油饼粕中的细菌失活,
—在上述添加之前或之后,超高温(UHT)处理(120℃×3秒)悬浮液,
—用四角纸盒(Tetrapak)或类似物贮存,否则选择食品防腐剂,优选:
—山梨酸
—各种对羟基苯甲酸酯(parabens)
—亚硫酸钠
——BHT
用柠檬酸调节pH至6.5±0.2。
下面给出显示存在于油基包覆物中的蛋白质的不同性质的试验结果。
实施例3
步骤如实施例2,由夏威夷果油饼粕开始。
用二乙基醚(Miuichip,Int.Colloquium Plant Lipids)提取脂质后,采用尿素梯度的方法,从脂质囊的浓缩物分离蛋白质。将蛋白质重新溶解在pH为8的10mM Tris—HCl缓冲液、0.07M SDS中。
在用pH为8.2的10mM Tris—HCl缓冲液和0.07M SDS平衡和洗脱的Superose6柱上,通过分子筛色谱法进行蛋白质的纯化。
分成50份,试验与洗脱峰相对应的第7份、36份和43份。为达到此目的,使用“点—线”(dot—blot)技术,用与大多数植物共有的复合碳水化合物单元反应的大豆β—葡糖苷酶相抗的血清进行,该复合碳水化合物单元含有(1→3)—a—葡萄糖和(1→2)—β—木糖残基。
由抗β—葡糖苷酶的血清识别第7份和第36份,而对于第43份不是如此。因此这种识别归因于在第7份和36份中存在有糖苷链而在43份中不存在。
Claims (10)
1.一种脂质囊,其平均粒径为0.1—20微米,包括由存在于油料作物种子的油基中的几乎全部的蛋白质和磷脂组成的包覆物,包围着包括外源脂质和/或外源亲脂物质的一个核。
2.根据权利要求1的脂质囊,其中蛋白质和磷脂存在于油饼粕中。
3.包括分散在水相中的根据权利要求1或2的脂质囊的含水乳液。
4.制备根据权利要求3的含水乳液的方法,包括:—研磨油饼粕,—往研磨的油饼粕中加脂质相以便使脂质的总百分数为50—95%(重量),—捏和研磨的油饼粕和脂质相直至获得均匀的糊状物,—以大约为40∶60—5∶95的糊状物/水相重量比往糊状物中加水相,—搅拌糊状物和水相以形成乳液,—和,任意地,滗析和/或过滤乳液,—和,任意地,离心乳液以获得浓缩的乳液。
5.根据权利要求4的方法,其中在室温下进行水相的加入和水相与糊状物的混和。
6.根据权利要求4或5的方法,其中在非氧化气氛下进行水相的加入和水相与糊状物的混和。
7.根据权利要求4—6中任一项的方法,其中还进行对浓缩乳液的搅乳。
8.在化妆品基质中包括有效量的根据权利要求1的脂质囊的化妆品组合物。
9.包括根据权利要求1的脂质囊的食品组合物。
10.与药物上可接受的载体混合,包括有效量的根据权利要求1的脂质囊的治疗组合物。
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BR112015016651A2 (pt) | 2013-01-11 | 2017-07-11 | Impossible Foods Inc | réplica de queijo não láctea compreendendo um coacervado |
JP6612129B2 (ja) | 2013-01-11 | 2019-11-27 | インポッシブル フーズ インコーポレイテッド | 消耗品のための方法および組成物 |
BR112016014516B1 (pt) | 2013-12-20 | 2022-02-22 | Dsm Ip Assets B.V | Processos para obter óleo microbiano de células microbianas e óleo |
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MX2016008223A (es) | 2013-12-20 | 2016-11-28 | Dsm Ip Assets Bv | Procedimiento para la obtención de aceite microbiano a partir de células microbianas. |
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FR3072288A1 (fr) * | 2017-10-16 | 2019-04-19 | Isabelle Desjardins-Lavisse | Emulsion huile-dans-eau a base d’huiles vegetales et formulee sans tensio-actif |
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-
1994
- 1994-05-02 FR FR9405319A patent/FR2719222B1/fr not_active Expired - Lifetime
-
1995
- 1995-04-27 EP EP95400967A patent/EP0680751B2/fr not_active Expired - Lifetime
- 1995-04-27 AT AT95400967T patent/ATE195651T1/de not_active IP Right Cessation
- 1995-04-27 DE DE69518455T patent/DE69518455T3/de not_active Expired - Fee Related
- 1995-04-28 CN CN95105732A patent/CN1116903A/zh active Pending
- 1995-05-01 CA CA002148311A patent/CA2148311C/en not_active Expired - Fee Related
- 1995-05-01 US US08/431,852 patent/US5683740A/en not_active Expired - Fee Related
- 1995-05-02 BR BR9501877A patent/BR9501877A/pt not_active IP Right Cessation
- 1995-05-02 KR KR1019950010770A patent/KR100220554B1/ko not_active IP Right Cessation
- 1995-05-02 JP JP7108543A patent/JP2826081B2/ja not_active Expired - Fee Related
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1084595C (zh) * | 1997-05-27 | 2002-05-15 | 塞姆柏奥希斯遗传学公司 | 油体的用途 |
CN1054965C (zh) * | 1997-08-18 | 2000-08-02 | 苏望懿 | 用水化油脚制备磷脂粉的方法 |
CN102348451A (zh) * | 2009-03-09 | 2012-02-08 | 科蒂德国有限责任公司 | 化妆品基础组合物及其用途 |
CN105055190A (zh) * | 2009-03-09 | 2015-11-18 | 科蒂德国有限责任公司 | 化妆品基础组合物及其用途 |
US9855199B2 (en) | 2009-03-09 | 2018-01-02 | Coty Germany Gmbh | Cosmetic base composition and its use |
Also Published As
Publication number | Publication date |
---|---|
EP0680751A1 (fr) | 1995-11-08 |
DE69518455D1 (de) | 2000-09-28 |
FR2719222B1 (fr) | 1996-06-21 |
FR2719222A1 (fr) | 1995-11-03 |
CA2148311A1 (en) | 1995-11-03 |
ATE195651T1 (de) | 2000-09-15 |
DE69518455T2 (de) | 2001-01-04 |
EP0680751B1 (fr) | 2000-08-23 |
JPH0840877A (ja) | 1996-02-13 |
EP0680751B2 (fr) | 2004-11-24 |
KR100220554B1 (ko) | 1999-09-15 |
BR9501877A (pt) | 1995-11-28 |
US5683740A (en) | 1997-11-04 |
KR950031016A (ko) | 1995-12-18 |
DE69518455T3 (de) | 2005-08-18 |
JP2826081B2 (ja) | 1998-11-18 |
CA2148311C (en) | 1999-12-21 |
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