JP2023149412A - METHOD FOR PRODUCING GLYCOMACROPEPTIDE AND α LACTALBUMIN-CONTAINING COMPOSITION - Google Patents
METHOD FOR PRODUCING GLYCOMACROPEPTIDE AND α LACTALBUMIN-CONTAINING COMPOSITION Download PDFInfo
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Abstract
Description
本発明は、ナチュラルチーズ製造の副産物であるホエイなどに含まれるグリコマクロペプチドおよびαラクトアルブミンを含油する有組成物の製造方法に関する。 The present invention relates to a method for producing an oil-containing composition containing glycomacropeptide and alpha-lactalbumin contained in whey, etc., which are by-products of natural cheese production.
ナチュラルチーズ製造の副産物であるホエイには、β－ラクトグロブリン（β－Ｌｇ）、αラクトアルブミン（α－Ｌａ）、およびグリコマクロペプチド（ＧＭＰ）などが主要な成分として含まれている。一般に、ホエイタンパク質はカゼインまたは大豆タンパク質に比べ栄養価、利用効率が高いことから、母乳代替品または人もしくは動物の栄養組成物のタンパク質源として利用することが知られている。しかし、母乳代替品に利用する場合、主成分の一つであるβ－Ｌｇは母乳に存在しないタンパク質でありアレルゲンとして作用することから、β－Ｌｇを低減するか、あるいはα－Ｌａ、および／もしくはＧＭＰ含有量の高いホエイタンパク質素材を利用することが望ましい。そこでこれまでチーズ製造時において副生するホエイからβ－Ｌｇを低減するか或いはα－Ｌａ、および／もしくはＧＭＰ含有量を高め、ホエイタンパク質の有効利用を図ろうとする試みがなされてきた。 Whey, which is a byproduct of natural cheese production, contains β-lactoglobulin (β-Lg), α-lactalbumin (α-La), and glycomacropeptide (GMP) as major components. In general, whey protein has higher nutritional value and utilization efficiency than casein or soybean protein, and is therefore known to be used as a protein source for breast milk substitutes or nutritional compositions for humans or animals. However, when used as a breast milk substitute, one of the main ingredients, β-Lg, is a protein that does not exist in breast milk and acts as an allergen. Alternatively, it is desirable to use a whey protein material with a high GMP content. Therefore, attempts have been made to effectively utilize whey protein by reducing β-Lg or increasing α-La and/or GMP content from whey produced as a by-product during cheese production.
内田らは（特許文献１）、ｐＨ４．０～７．５のホエイを８５℃以上の温度で加熱処理後または８５℃以上の温度による加熱処理と同時に分画分子量５００００Ｄａ以上のＵＦ膜またはポアサイズ０．５μｍ以下の精密ろ過（ＭＦ）膜で処理して、透過液側にα－Ｌａ含有量の高い乳画分を分離回収することよりなるα－Ｌａ含有量の高い画分の製造方法を報告した。この製法では、加熱処理により変性したタンパク質を濃縮液側に得られるが、濃縮液の流動性が悪いため、工業的生産には不適切であった。実施例で記載されたタンパク質組成からは、タンパク質あたりのα－Ｌａおよびβ－Ｌｇの含量は、α－Ｌａ ５５～８６％、β－Ｌｇ １４～２０％であり、それらの比率（α－Ｌａ／β－Ｌｇ）は、３．９５～６．３２であることが分かるが、ＧＭＰについては不明である。 Uchida et al. (Patent Document 1) reported that whey with a pH of 4.0 to 7.5 was heated at a temperature of 85°C or higher or simultaneously with a UF membrane with a molecular weight cutoff of 50,000 Da or higher or a pore size of 0. We report a method for producing a fraction with high α-La content, which involves processing with a microfiltration (MF) membrane of 5 μm or less and separating and collecting the milk fraction with high α-La content on the permeate side. did. In this production method, proteins denatured by heat treatment can be obtained as a concentrate, but the fluidity of the concentrate is poor, making it unsuitable for industrial production. From the protein composition described in the Examples, the content of α-La and β-Lg per protein is 55-86% for α-La and 14-20% for β-Lg, and their ratio (α-La /β-Lg) is found to be 3.95 to 6.32, but GMP is unknown.
島谷らは（特許文献２）、乳質ホエイを冷却し、Ｃａ及び／又はＭｇを添加後、ｐＨを６～９に調整し、４０～６０℃で１０～２０分間加熱保持後、孔径１μｍ以下の膜を用い、精密濾過処理を行って生成した沈澱物を除去し、得られた濾過液のｐＨを４以上に調整後、分画分子量５０，０００以下の膜を用い、限外濾過処理を行い、得られた濃縮液をｐＨ３．０～５．０に調整後、４０～５５℃で３０～６０分加熱保持後、生成した沈澱物を得、さらにｐＨ６～８に調整し、沈澱物を溶解後、必要に応じ濃縮・脱塩・乾燥粉末化することを特徴とするシアル酸類を含有し同時にα－Ｌａ含有量の高い組成物の製造方法を開示している。この方法では、ＧＭＰと明記されていないが、シアル酸類を含有することから、α－Ｌａと同時にＧＭＰを濃縮する方法が開示されていると推察される。一方で、ＣａやＭｇの添加物を添加する必要があり、さらに、ｐＨ調整や膜濃縮を繰り返すため工程が煩雑となるため、工業的生産には不適切であった。 Shimatani et al. (Patent Document 2) cooled milky whey, added Ca and/or Mg, adjusted the pH to 6 to 9, and heated and held it at 40 to 60°C for 10 to 20 minutes. Perform microfiltration using a membrane to remove the generated precipitate, adjust the pH of the resulting filtrate to 4 or higher, and then perform ultrafiltration using a membrane with a molecular weight cutoff of 50,000 or less. After adjusting the obtained concentrate to pH 3.0 to 5.0, heat and hold at 40 to 55°C for 30 to 60 minutes, obtain the formed precipitate, further adjust the pH to 6 to 8, and dissolve the precipitate. This disclosure discloses a method for producing a composition containing sialic acids and having a high α-La content, which is then concentrated, desalted, and dried into powder as necessary. Although this method does not specify GMP, since it contains sialic acids, it is presumed that a method for concentrating GMP at the same time as α-La is disclosed. On the other hand, it is necessary to add additives such as Ca and Mg, and furthermore, the process becomes complicated because pH adjustment and membrane concentration are repeated, so it is unsuitable for industrial production.
近年、ホエイタンパク質の改質方法としてマイクロパーティクルホエイ溶液（ＭＰホエイ）が製造され、例えば、チーズまたはヨーグルトなどの製品の食品材料として、使用されてきている。従来、それらの製品は、中性から酸性のｐＨを有するホエイタンパク質溶液を、ホエイタンパク質ゲルが生成されるタンパク質変性温度にまで加熱し、次いで、そのゲルが微粒子化するようにゲルを高剪断条件下に供することによって製造されている。本発明者らは、驚くべきことに、ＭＰホエイを含む溶液からＧＭＰおよびα－Ｌａを膜処理のみで分離できることを見出し、さらに加熱せん断条件を調整することで、α－Ｌａの含量を調節できることを明らかにした。本発明の方法によれば、濃縮液側のゲルネットワーク構造が破砕されるため流動性に優れ、工業的に有利である。 In recent years, microparticle whey solutions (MP whey) have been produced as a method for modifying whey proteins, and have been used, for example, as food ingredients for products such as cheese or yogurt. Traditionally, those products heat a whey protein solution with a neutral to acidic pH to a protein denaturation temperature at which a whey protein gel is produced, and then subject the gel to high shear conditions so that the gel becomes micronized. It is manufactured by serving below. Surprisingly, the present inventors found that GMP and α-La can be separated from a solution containing MP whey by membrane treatment alone, and that the content of α-La can be adjusted by adjusting the heating and shearing conditions. revealed. According to the method of the present invention, since the gel network structure on the concentrate side is crushed, the method has excellent fluidity and is industrially advantageous.
本発明の目的は、チーズ製造時において副生するホエイからβ－Ｌｇを低減し、かつα－Ｌａ、およびＧＭＰの含有量が高い組成物を調製することである。 An object of the present invention is to prepare a composition that reduces β-Lg from whey produced as a by-product during cheese production and has a high content of α-La and GMP.
本発明により、ホエイを加熱せん断処理することにより調製されるＭＰホエイを含む溶液を濃縮及び／または透析ろ過することにより、濃縮液（保持液）側に熱安定性の高いＭＰホエイ濃縮液（透析ろ過の保持液）を得て、透過液側にα－ＬａとＧＭＰの含量が高い組成物が得られる調製法およびその調製法により得られるα－ＬａとＧＭＰの含有量が高い組成物が提供される。 According to the present invention, by concentrating and/or diafiltering a solution containing MP whey prepared by heating and shearing whey, a highly thermally stable MP whey concentrate (dialysis) is added to the concentrate (retentate) side. The present invention provides a preparation method that yields a composition with a high content of α-La and GMP in the permeate side by obtaining a retentate of filtration) and a composition with a high content of α-La and GMP obtained by the preparation method. be done.
本発明で利用するＭＰホエイは、体積基準のメジアン径（ｄ５０）が、０．１μｍ～１００μｍであることが好ましい。メジアン径（ｄ５０）が、０．１μｍ未満の場合は、ＭＰホエイと、α－ＬａおよびＧＭＰの分離が不十分となる問題があり、逆に１００μｍを超えるとゲルネットワーク構造が保持されるため濃縮側の流動性が低下する問題がある。 The MP whey used in the present invention preferably has a volume-based median diameter (d 50 ) of 0.1 μm to 100 μm. When the median diameter (d 50 ) is less than 0.1 μm, there is a problem that separation of MP whey, α-La and GMP is insufficient, whereas when it exceeds 100 μm, the gel network structure is retained. There is a problem that fluidity on the concentration side decreases.
さらに、本発明の製造方法で製造されたα－ＬａとＧＭＰの含有量が高い組成物を、再濃縮及び／又は脱塩して、乳糖及び／又はミネラルを除去することにより固形あたりのα－ＬａとＧＭＰの含有量が高い組成物を得ることができる。 Furthermore, by reconcentrating and/or desalting the composition with a high content of α-La and GMP produced by the production method of the present invention to remove lactose and/or minerals, α-La per solid A composition with high contents of La and GMP can be obtained.
すなわち本発明は、以下の構成を有する。
＜１＞マイクロパーティクルホエイ溶液を、濃縮および透析ろ過して、タンパク質総量においてグリコマクロペプチド含量を３０重量％以上、αラクトアルブミン含量を３０重量％以上含む溶液を得ることを含む、グリコマクロペプチドおよびαラクトアルブミン含有組成物の製造方法。
＜２＞前記濃縮および／又は透析ろ過が、精密濾過膜処理、限外濾過膜処理、イオン交換膜処理、又は遠心分離である、＜１＞に記載のグリコマクロペプチドおよびαラクトアルブミン含有組成物の製造方法。
＜３＞前記濃縮、および／又は透析ろ過が、精密濾過膜処理又は限外濾過膜処理であり、
前記膜がポアサイズ１０μｍ以下の精密濾過膜又は分画分子量５０，０００Ｄａ以上の限外濾過膜であり、そして
透過液として、グリコマクロペプチドおよびαラクトアルブミン含有組成物を得る
＜２＞に記載のグリコマクロペプチドおよびαラクトアルブミン含有組成物の製造方法。
＜４＞前記マイクロパーティクルホエイ溶液が、ホエイタンパク質溶液を加熱及びせん断処理して得られたものである＜１＞～＜３＞のいずれかに記載のグリコマクロペプチドおよびαラクトアルブミン含有組成物の製造方法。
＜５＞前記マイクロパーティクルホエイの体積基準のメジアン径（ｄ５０）が、０．１μｍ～１００μｍであることを特徴とする＜１＞～＜４＞のいずれかに記載の製造方法。
＜６＞前記グリコマクロペプチドおよびαラクトアルブミンを含む溶液を再濃縮及び／又は脱塩して、乳糖及び／又はミネラルを除去すること
をさらに含む、＜１＞～＜５＞のいずれかに記載のグリコマクロペプチドおよびαラクトアルブミン含有組成物の製造方法。
＜７＞前記乳糖及び／又はミネラルの除去が、分画分子量１０，０００Ｄａ以下の限外濾過膜又は減圧濃縮を用いて行われる、＜６＞に記載のグリコマクロペプチドおよびαラクトアルブミン含有組成物の製造方法。
＜８＞＜１＞～＜７＞のいずれかに記載の製造方法により製造されたグリコマクロペプチドおよびαラクトアルブミン含有組成物を、食品に添加すること
を含む、グリコマクロペプチドおよびαラクトアルブミン含有食品組成物の製造方法。
＜９＞ホエイのｐＨを調整することで、透過液側のαラクトアルブミン含有量を調節可能なグリコマクロペプチドおよびαラクトアルブミンの含有量が高い組成物を得る製造方法。
＜１０＞ホエイの加熱せん断時の加熱温度および加熱時間を調整することで、透過液側のαラクトアルブミン含有量を調節可能なグリコマクロペプチドおよびαラクトアルブミンの含有量が高い組成物を得る製造方法。
That is, the present invention has the following configuration.
<1> Concentrating and diafiltering a microparticle whey solution to obtain a solution containing a glycomacropeptide content of 30% by weight or more and an α-lactalbumin content of 30% by weight or more based on the total amount of protein. A method for producing an α-lactalbumin-containing composition.
<2> The glycomacropeptide and α-lactalbumin-containing composition according to <1>, wherein the concentration and/or diafiltration is microfiltration membrane treatment, ultrafiltration membrane treatment, ion exchange membrane treatment, or centrifugation. manufacturing method.
<3> The concentration and/or diafiltration is a microfiltration membrane treatment or an ultrafiltration membrane treatment,
The glycoprotein according to <2>, wherein the membrane is a microfiltration membrane with a pore size of 10 μm or less or an ultrafiltration membrane with a molecular cutoff of 50,000 Da or more, and a composition containing glycomacropeptide and α-lactalbumin is obtained as the permeate. A method for producing a macropeptide and α-lactalbumin-containing composition.
<4> The glycomacropeptide and α-lactalbumin-containing composition according to any one of <1> to <3>, wherein the microparticle whey solution is obtained by heating and shearing a whey protein solution. Production method.
<5> The production method according to any one of <1> to <4>, wherein the microparticle whey has a volume-based median diameter (d 50 ) of 0.1 μm to 100 μm.
<6> The method according to any one of <1> to <5>, further comprising reconcentrating and/or desalting the solution containing the glycomacropeptide and α-lactalbumin to remove lactose and/or minerals. A method for producing a composition containing glycomacropeptide and α-lactalbumin.
<7> The glycomacropeptide and α-lactalbumin-containing composition according to <6>, wherein the removal of lactose and/or minerals is performed using an ultrafiltration membrane with a molecular weight cut off of 10,000 Da or less or vacuum concentration. manufacturing method.
<8> A glycomacropeptide- and α-lactalbumin-containing composition comprising adding a glycomacropeptide- and α-lactalbumin-containing composition produced by the production method according to any one of <1> to <7> to food. Method for producing food composition.
<9> A manufacturing method for obtaining a composition with a high content of glycomacropeptide and α-lactalbumin, in which the content of α-lactalbumin on the permeate side can be adjusted by adjusting the pH of whey.
<10> Production of a composition with a high content of glycomacropeptide and α-lactalbumin in which the content of α-lactalbumin on the permeate side can be adjusted by adjusting the heating temperature and heating time during heat shearing of whey Method.
本発明において、ホエイタンパク質溶液を加熱及びせん断処理する手段としては、ホエイタンパク質溶液の温度を上昇させ、且つ同溶液に剪断力を与えられるものであれば種類を問わないが、掻き取り式熱交換器、薄膜旋回器やキャビテーター装置などが好適に利用できる。 In the present invention, the means for heating and shearing the whey protein solution can be any method as long as it can raise the temperature of the whey protein solution and apply shearing force to the solution, but scraping type heat exchange can be used. A container, a thin film swirler, a cavitator device, etc. can be suitably used.
本発明によれば、新規なα－ＬａとＧＭＰの含有量が高い組成物の調製法およびα－ＬａとＧＭPの含有量が高い組成物が提供される。一般的に母乳代替品に用いられる乳清タンパク質濃縮物は、タンパク質あたりのβ－Ｌｇ含量が４０～７０％、タンパク質あたりのα－Ｌａ含量が２０～３０％、タンパク質あたりのＧＭＰ含量が１０～２０％である。α－ＬａとＧＭＰの含有量が高い組成物はβ－Ｌｇをほとんど含まないため、母乳代替品への利用が期待される。 According to the present invention, a novel method for preparing a composition having a high content of α-La and GMP and a composition having a high content of α-La and GMP are provided. Whey protein concentrate, commonly used as a breast milk substitute, has a β-Lg content of 40-70% per protein, an α-La content of 20-30% per protein, and a GMP content of 10-70% per protein. It is 20%. A composition with a high content of α-La and GMP contains almost no β-Lg, so it is expected to be used as a breast milk substitute.
α－Ｌａはカルシウム結合性のタンパク質であり、シスチン含量が高い特徴を有する。さらに、消化管運動調節作用、小腸管傷害の予防又は修復促進作用、抗潰瘍作用、月経前症候群の症状を抑制することなども報告されている。 α-La is a calcium-binding protein and is characterized by a high cystine content. Furthermore, it has been reported that it has a gastrointestinal motility regulating effect, a preventive or repair promoting effect on small intestinal damage, an anti-ulcer effect, and suppresses the symptoms of premenstrual syndrome.
ＧＭＰは、チーズホエイに含まれるシアル酸が結合した糖ペプチドである。近年、糖蛋白質や糖脂質のような複合糖質中に含まれている糖鎖が、生体における細胞間識別に重要な役割を演ずることが知られ、シアル酸類はこの細胞間識別を行うレセプターに必要な構成成分として特に重要であることが認識されるようになってきている。また、母乳中には牛乳に比べ３～５倍程度のシアル酸類が含まれており、このシアル酸類も乳児の感染防御因子の一つとして機能するものと考えられている。特に、ＧＭＰには大腸菌の腸管細胞への付着を防止したり、インフルエンザウイルスの感染を防御する効果（特許文献３)などのほか、抗歯垢効果（特許文献４)や食欲低下作用(非特許文献１)があるため、母乳代替品、機能性食品等の食品及び医薬品素剤としても期待される。 GMP is a sialic acid-bonded glycopeptide contained in cheese whey. In recent years, it has been known that sugar chains contained in complex carbohydrates such as glycoproteins and glycolipids play an important role in cell-to-cell discrimination in living organisms, and sialic acids have been shown to act as receptors for this cell-to-cell discrimination. It is beginning to be recognized that it is particularly important as a necessary component. In addition, breast milk contains about 3 to 5 times more sialic acids than cow's milk, and these sialic acids are also thought to function as one of the factors that protect infants from infection. In particular, GMP has the effect of preventing E. coli from adhering to intestinal cells and protecting against influenza virus infection (Patent Document 3), as well as anti-plaque effect (Patent Document 4) and appetite-reducing effect (non-patent document 3). Because of the literature 1), it is expected to be used as a breast milk substitute, functional foods, and other foods and pharmaceutical ingredients.
本発明では、チーズホエイからＭＰホエイを調製した後に濃縮または透析ろ過することで、α－ＬａとＧＭＰの含有量が高い組成物が得られることを特徴とする。濃縮処理により濃縮側に回収されるＭＰホエイやセパレーター処理により重液側に回収されるＭＰホエイは、膜処理を施さない通常のＭＰホエイと比較して、タンパク質含量が高くなり、タンパク質組成が異なる以外に大きな違いは無く、通常のＭＰ化したホエイタンパク質として様々な食品に利用可能である。また、透析ろ過処理により濃縮されずに透析ろ過の保持液として回収されるＭＰホエイはタンパク質組成が異なる以外に大きな違いはなく、通常の微粒子化したホエイタンパク質として様々な食品に利用可能である。さらに、ＭＰホエイは、ホエイやホエイ濃縮物と比べ、熱安定性が高く、殺菌強度の高い飲料など、様々な食品に利用可能である。このように、通常のＭＰホエイから、α－ＬａとＧＭＰの含有量が高い組成物と、濃縮した微粒子化ホエイの両者が調製可能となる。結果としてα－ＬａとＧＭＰの含有量が高い組成物の製造コストを低減することが可能となる。 The present invention is characterized in that a composition with a high content of α-La and GMP can be obtained by preparing MP whey from cheese whey and then concentrating or diafiltering it. MP whey recovered to the concentrated side through concentration treatment and MP whey recovered to the heavy liquid side through separator treatment has a higher protein content and a different protein composition compared to normal MP whey that is not subjected to membrane treatment. There are no other major differences, and it can be used in a variety of foods as a normal MP-converted whey protein. In addition, MP whey, which is recovered as a retentate of diafiltration without being concentrated through diafiltration, has no major differences other than the protein composition, and can be used in various foods as ordinary micronized whey protein. Furthermore, compared to whey and whey concentrate, MP whey has higher thermal stability and can be used in various foods such as beverages with high sterilization strength. In this way, both a composition with a high content of α-La and GMP and a concentrated micronized whey can be prepared from ordinary MP whey. As a result, it is possible to reduce the manufacturing cost of a composition with a high content of α-La and GMP.
本発明の実施に当たり、ホエイのｐＨやせん断時の加熱温度、時間を調整することで、透過液側のα－Ｌａ量がどのように変化するかを調べた。 In carrying out the present invention, we investigated how the amount of α-La on the permeate side changes by adjusting the pH of whey and the heating temperature and time during shearing.
［実験１］＜ホエイのｐＨによる影響＞
ペリスタルティックポンプＭａｒｌｏｗ３２３(Watson)にクロスフロー式の濃縮膜であるｖｉｖａｆｌｏｗ（膜面積５０ｃｍ２、Sartorius社製）を接続し、チーズホエイ（タンパク質組成、ＧＭＰ:α－Ｌａ:β－Ｌｇ=１５：２６：５９）を濃縮した。ポンプは３００rpmで運転した。濃縮膜は１０ｋ（#VF05P0）を用いた。乳酸（富士フイルム和光純薬社）でｐＨ５．４～６．２に調整した２，０００ｍＬのチーズホエイを２０倍まで濃縮し、得られた１００ｍＬの濃縮チーズホエイを加熱せん断処理に供した。
１００ｍＬの濃縮チーズホエイを、フィルミックス５６－Ｌ（PRIMIX社）を用いて周速３０ｍ／ｓ（回転体直径５２ｍｍ、回転数１１，０００ｒ／ｍｉｎ）で９０℃達温後５分間保持して処理し、室温まで冷却した後、ＭＰホエイとした。得られた１００ｍＬのＭＰホエイをＭＦ膜濃縮に供した。
ペリスタルティックポンプＭａｒｌｏｗ３２３(Watson)にクロスフロー式の濃縮膜であるｖｉｖａｆｌｏｗ（膜面積５０ｃｍ２、Sartorius社製）を接続し、ＭＰホエイを濃縮した。ポンプは３００ｒｐｍで運転した。濃縮膜は０．２μｍ（#VF05P7）を用いた。１００ｍＬのＭＰホエイを2倍に濃縮し、得られた５０ｍＬの透過液のタンパク質組成を分析した。
タンパク質組成はサイズ排除クロマトグラフィーにより分析した。得られた透過液を、後述する移動相で4倍に希釈し、０．４５μｍのフィルター（１３Ｐ、クラボウ）で不溶物を除去し、分析に供した。分析には２本のＴＳＫｇｅｌ Ｇ３０００ＰＷＸＬ（７．８ｍｍＩ．Ｄ．×３０ｃｍ，７μｍ、東ソー）を装着したｅ２６９５システム（ウォーターズ）を用い、ＵＶ検出器で２１０ｎｍの吸収を測定した。移動相は０．１％トリフルオロ酢酸を含む４０％アセトニトリル溶液を用いて、流速０．３ｍＬ／ｍｉｎにて室温で１２０分間溶出した。
ＧＭＰは、固形当たりのＧＭＰ含量が約６０％のＧＭＰ高含有素材（ＣＧＭＰ－１０、アーラフーズ）を標準試料として使用して検量線を作成し、定量した。β-ラクトグロブリン（β－Ｌｇ）およびαラクトアルブミン（α－Ｌａ）は、シグマ社の試薬を標準試料として使用して検量線を作成し、定量した。β－Ｌｇ、α－Ｌａ、およびＧＭＰのピーク面積の総和をタンパク質のピーク面積として、タンパク質のピーク面積に対するＧＭＰのピーク面積の割合を、タンパク質あたりのＧＭＰ含量とした。
結果を図１に示す。このグラフから明らかなように、チーズホエイのｐＨが高いほど、ＭＦ膜透過液側のα－Ｌａ濃度が高くなる。チーズホエイのｐＨを５．８以上に調整してＭＰホエイを製造した後にＭＦ膜で濃縮すると、透過液側のα－Ｌａ含量はタンパク質あたり４０％以上となる。一方、チーズホエイのｐＨを５．８以下に調整してＭＰホエイを製造した後にＭＦ膜で濃縮すると、透過液側のα－Ｌａ含量は４０％未満となる。
また、透過液側のＧＭＰの含量は、チーズホエイのｐＨをどのように調整してもタンパク質あたり３０％以上を維持する。
[Experiment 1] <Effect of whey pH>
A cross-flow concentration membrane vivaflow (membrane area 50 cm 2 , manufactured by Sartorius) was connected to a peristaltic pump Marlow 323 (Watson), and cheese whey (protein composition, GMP: α-La: β-Lg = 15:26) was used. :59) was concentrated. The pump was operated at 300 rpm. A 10k (#VF05P0) concentration membrane was used. 2,000 mL of cheese whey adjusted to pH 5.4 to 6.2 with lactic acid (Fuji Film Wako Pure Chemical Industries, Ltd.) was concentrated up to 20 times, and the resulting 100 mL of concentrated cheese whey was subjected to heat shearing treatment.
100 mL of concentrated cheese whey was treated using Filmix 56-L (PRIMIX) at a circumferential speed of 30 m/s (rotor diameter 52 mm, rotation speed 11,000 r/min) for 5 minutes after reaching 90°C. After cooling to room temperature, it was made into MP whey. 100 mL of the obtained MP whey was subjected to MF membrane concentration.
A cross-flow concentration membrane vivaflow (membrane area 50 cm 2 , manufactured by Sartorius) was connected to a peristaltic pump Marlow 323 (Watson) to concentrate MP whey. The pump was operated at 300 rpm. A 0.2 μm (#VF05P7) concentration membrane was used. 100 mL of MP whey was concentrated 2 times, and the resulting 50 mL of permeate was analyzed for protein composition.
Protein composition was analyzed by size exclusion chromatography. The obtained permeate was diluted 4 times with the mobile phase described below, insoluble matter was removed with a 0.45 μm filter (13P, Kurabo Industries), and the solution was subjected to analysis. For analysis, an e2695 system (Waters) equipped with two TSKgel G3000PWXL (7.8 mm ID x 30 cm, 7 μm, Tosoh) was used, and absorption at 210 nm was measured with a UV detector. The mobile phase was eluted using a 40% acetonitrile solution containing 0.1% trifluoroacetic acid at a flow rate of 0.3 mL/min at room temperature for 120 minutes.
GMP was quantified by creating a calibration curve using a GMP-rich material (CGMP-10, Arla Foods) with a GMP content of about 60% per solid as a standard sample. β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) were quantified by creating a calibration curve using Sigma reagents as standard samples. The sum of the peak areas of β-Lg, α-La, and GMP was defined as the protein peak area, and the ratio of the GMP peak area to the protein peak area was defined as the GMP content per protein.
The results are shown in Figure 1. As is clear from this graph, the higher the pH of the cheese whey, the higher the α-La concentration on the MF membrane permeate side. When MP whey is produced by adjusting the pH of cheese whey to 5.8 or higher and then concentrated using an MF membrane, the α-La content on the permeate side becomes 40% or higher based on protein. On the other hand, when MP whey is produced by adjusting the pH of cheese whey to 5.8 or lower and then concentrated using an MF membrane, the α-La content on the permeate side becomes less than 40%.
Moreover, the content of GMP on the permeated liquid side is maintained at 30% or more per protein no matter how the pH of the cheese whey is adjusted.
［実験２］＜せん断時の加熱温度による影響＞
ペリスタルティックポンプＭａｒｌｏｗ３２３(Watson)にクロスフロー式の濃縮膜であるｖｉｖａｆｌｏｗ（膜面積５０ｃｍ２、Sartorius社製）を接続し、チーズホエイを濃縮した。ポンプは３００ｒｐｍで運転した。濃縮膜は１０ｋ（#VF05P0）を用いた。乳酸（富士フイルム和光純薬社）でｐＨ５．８に調整した２，０００ｍＬのチーズホエイを２０倍まで濃縮し、得られた１００ｍＬの濃縮チーズホエイを加熱せん断処理に供した。
１００ｍＬの濃縮チーズホエイを、フィルミックス５６－Ｌ（PRIMIX社）を用いて周速３０ｍ／ｓ（回転体直径５２ｍｍ、回転数１１，０００ｒ／ｍｉｎ）で７６～９０℃達温後５分間保持して処理し、室温まで冷却した後、ＭＰホエイとした。得られた１００ｍＬのＭＰホエイをＭＦ膜濃縮に供した。
ペリスタルティックポンプＭａｒｌｏｗ３２３(Watson)にクロスフロー式の濃縮膜であるｖｉｖａｆｌｏｗ（膜面積５０ｃｍ２、Sartorius社製）を接続し、ＭＰホエイを濃縮した。ポンプは３００ｒｐｍで運転した。濃縮膜は０．２μｍ（#VF05P7）を用いた。１００ｍＬのＭＰホエイを２倍に濃縮し、得られた５０ｍＬの透過液のタンパク質組成を分析した。
タンパク質組成はサイズ排除クロマトグラフィーにより分析した。得られた透過液を、後述する移動相で4倍に希釈し、０．４５μｍのフィルター（13P、クラボウ）で不溶物を除去し、分析に供した。分析には２本のＴＳＫｇｅｌ Ｇ３０００ＰＷＸＬ（７．８ｍｍＩ．Ｄ．×３０ｃｍ,７μｍ、東ソー）を装着したｅ２６９５システム（ウォーターズ）を用い、ＵＶ検出器で２１０ｎｍの吸収を測定した。移動相は０．１％トリフルオロ酢酸を含む４０％アセトニトリル溶液を用いて、流速０．３ｍＬ／ｍｉｎにて室温で１２０分間溶出した。ＧＭＰは、固形当たりのＧＭＰ含量が約６０％のＧＭＰ高含有素材（ＣＧＭＰ－１０、アーラフーズ）を標準試料として使用して検量線を作成し、定量した。Β－ラクトグロブリン（β－Ｌｇ）およびαラクトアルブミン（α－Ｌａ）は、シグマ社の試薬を標準試料として使用して検量線を作成し、定量した。β－Ｌｇ、α－Ｌａ、およびＧＭＰのピーク面積の総和をタンパク質のピーク面積として、タンパク質のピーク面積に対するＧＭＰのピーク面積の割合を、タンパク質あたりのＧＭＰ含量とした。
結果を図２に示す。このグラフから明らかなように、せん断時の加熱温度が高いほど、ＭＦ透過液側のα－Ｌａ濃度が低くなる。８５℃以上でせん断してＭＰホエイを製造した後にＭＦ膜で濃縮すると、透過液側のα－Ｌａ含量はタンパク質あたり３５％未満となり、８５℃未満でせん断してＭＰホエイを製造した後にＭＦ膜で濃縮すると、透過液側のα－Ｌａ含量はタンパク質あたり３５％以上となる。透過液側のＧＭＰの含量は、せん断時の加熱温度を調整してもタンパク質あたり３０％以上を維持する。
[Experiment 2] <Effect of heating temperature during shearing>
A cross-flow concentration membrane vivaflow (membrane area 50 cm 2 , manufactured by Sartorius) was connected to a peristaltic pump Marlow 323 (Watson) to concentrate cheese whey. The pump was operated at 300 rpm. A 10k (#VF05P0) concentration membrane was used. 2,000 mL of cheese whey adjusted to pH 5.8 with lactic acid (Fuji Film Wako Pure Chemical Industries, Ltd.) was concentrated up to 20 times, and the resulting 100 mL of concentrated cheese whey was subjected to heat shearing treatment.
100 mL of concentrated cheese whey was heated to 76 to 90°C using Filmix 56-L (PRIMIX) at a circumferential speed of 30 m/s (rotor diameter 52 mm, rotation speed 11,000 r/min) and held for 5 minutes. After processing and cooling to room temperature, it was made into MP whey. 100 mL of the obtained MP whey was subjected to MF membrane concentration.
A cross-flow concentration membrane vivaflow (membrane area 50 cm 2 , manufactured by Sartorius) was connected to a peristaltic pump Marlow 323 (Watson) to concentrate MP whey. The pump was operated at 300 rpm. A 0.2 μm (#VF05P7) concentration membrane was used. 100 mL of MP whey was concentrated twice, and the resulting 50 mL of permeate was analyzed for protein composition.
Protein composition was analyzed by size exclusion chromatography. The obtained permeate was diluted 4 times with the mobile phase described below, insoluble materials were removed using a 0.45 μm filter (13P, Kurabo Industries), and the solution was subjected to analysis. For analysis, an e2695 system (Waters) equipped with two TSKgel G3000PWXL (7.8 mm ID x 30 cm, 7 μm, Tosoh) was used, and absorption at 210 nm was measured with a UV detector. The mobile phase was eluted using a 40% acetonitrile solution containing 0.1% trifluoroacetic acid at a flow rate of 0.3 mL/min at room temperature for 120 minutes. GMP was quantified by creating a calibration curve using a GMP-rich material (CGMP-10, Arla Foods) with a GMP content of about 60% per solid as a standard sample. β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) were quantified by creating a calibration curve using Sigma reagents as standard samples. The sum of the peak areas of β-Lg, α-La, and GMP was defined as the protein peak area, and the ratio of the GMP peak area to the protein peak area was defined as the GMP content per protein.
The results are shown in Figure 2. As is clear from this graph, the higher the heating temperature during shearing, the lower the α-La concentration on the MF permeate side. When MP whey is produced by shearing at 85°C or higher and then concentrated using a MF membrane, the α-La content on the permeate side is less than 35% per protein. When concentrated, the α-La content on the permeate side becomes 35% or more per protein. The GMP content on the permeate side is maintained at 30% or more per protein even if the heating temperature during shearing is adjusted.
［実験３］＜せん断時の加熱時間による影響＞
ペリスタルティックポンプＭａｒｌｏｗ３２３(Watson)にクロスフロー式の濃縮膜であるｖｉｖａｆｌｏｗ（膜面積５０ｃｍ２、Sartorius社製）を接続し、チーズホエイを濃縮した。ポンプは３００ｒｐｍで運転した。濃縮膜は１０ｋ（#VF05P0）を用いた。乳酸（富士フイルム和光純薬社）でｐＨ５．８に調整した２，０００ｍＬのチーズホエイを２０倍まで濃縮し、得られた１００ｍＬの濃縮チーズホエイを加熱せん断処理に供した。
１００ｍＬの濃縮チーズホエイを、フィルミックス５６－Ｌ（PRIMIX社）を用いて周速３０ｍ／ｓ（回転体直径５２ｍｍ、回転数１１，０００ｒ／ｍｉｎ）で９０℃達温後１～５分間保持で処理し、室温まで冷却した後、ＭＰホエイとした。得られた１００ｍＬのＭＰホエイをMF膜濃縮に供した。
ペリスタルティックポンプＭａｒｌｏｗ３２３(Watson)にクロスフロー式の濃縮膜であるｖｉｖａｆｌｏｗ（膜面積５０ｃｍ２、Sartorius社製）を接続し、ＭＰホエイを濃縮した。ポンプは３００ｒｐｍで運転した。濃縮膜は０．２μｍ（#VF05P7）を用いた。１００ｍＬのＭＰホエイを2倍に濃縮し、得られた５０ｍＬの透過液のタンパク質組成を分析した。
タンパク質組成はサイズ排除クロマトグラフィーにより分析した。得られた透過液を、後述する移動相で４倍に希釈し、０．４５μｍのフィルター（１３Ｐ、クラボウ）で不溶物を除去し、分析に供した。分析には２本のＴＳＫｇｅｌ Ｇ３０００ＰＷＸＬ（７．８ｍｍＩ．Ｄ．×３０ｃｍ，７μｍ、東ソー）を装着したｅ２６９５システム（ウォーターズ）を用い、ＵＶ検出器で２１０ｎｍの吸収を測定した。移動相は０．１％トリフルオロ酢酸を含む４０％アセトニトリル溶液を用いて、流速０．３ｍＬ／ｍｉｎにて室温で１２０分間溶出した。ＧＭＰは、固形当たりのＧＭＰ含量が約６０％のＧＭＰ高含有素材（ＣＧＭＰ－１０、アーラフーズ）を標準試料として使用して検量線を作成し、定量した。Β－ラクトグロブリン（β－Ｌｇ）およびαラクトアルブミン（α－Ｌａ）は、シグマ社の試薬を標準試料として使用して検量線を作成し、定量した。β－Ｌｇ、α－Ｌａ、およびＧＭＰのピーク面積の総和をタンパク質のピーク面積として、タンパク質のピーク面積に対するＧＭＰのピーク面積の割合を、タンパク質あたりのＧＭＰ含量とした。
結果を図３に示す。このグラフから明らかなように、同じ加熱温度でも、加熱時間を調整することでα－Ｌａ濃度を調製することもできる。９０℃での加熱せん断を１分間、または５分間としてＭＰホエイを調製した後にＭＦ膜で濃縮すると、透過液側のα－Ｌａ含量は１分間ではタンパク質あたり５０％となるが、５分間ではタンパク質あたり３０％となる。
[Experiment 3] <Effect of heating time during shearing>
A cross-flow concentration membrane vivaflow (membrane area 50 cm 2 , manufactured by Sartorius) was connected to a peristaltic pump Marlow 323 (Watson) to concentrate cheese whey. The pump was operated at 300 rpm. A 10k (#VF05P0) concentration membrane was used. 2,000 mL of cheese whey adjusted to pH 5.8 with lactic acid (Fuji Film Wako Pure Chemical Industries, Ltd.) was concentrated up to 20 times, and the resulting 100 mL of concentrated cheese whey was subjected to heat shearing treatment.
100 mL of concentrated cheese whey was heated to 90°C using Filmix 56-L (PRIMIX) at a circumferential speed of 30 m/s (rotor diameter 52 mm, rotation speed 11,000 r/min) and held for 1 to 5 minutes. After processing and cooling to room temperature, it was made into MP whey. 100 mL of the obtained MP whey was subjected to MF membrane concentration.
A cross-flow concentration membrane vivaflow (membrane area 50 cm 2 , manufactured by Sartorius) was connected to a peristaltic pump Marlow 323 (Watson) to concentrate MP whey. The pump was operated at 300 rpm. A 0.2 μm (#VF05P7) concentration membrane was used. 100 mL of MP whey was concentrated 2 times, and the resulting 50 mL of permeate was analyzed for protein composition.
Protein composition was analyzed by size exclusion chromatography. The obtained permeate was diluted 4 times with the mobile phase described below, insoluble matter was removed with a 0.45 μm filter (13P, Kurabo Industries), and the solution was subjected to analysis. For analysis, an e2695 system (Waters) equipped with two TSKgel G3000PWXL (7.8 mm ID x 30 cm, 7 μm, Tosoh) was used, and absorption at 210 nm was measured with a UV detector. The mobile phase was eluted using a 40% acetonitrile solution containing 0.1% trifluoroacetic acid at a flow rate of 0.3 mL/min at room temperature for 120 minutes. GMP was quantified by creating a calibration curve using a GMP-rich material (CGMP-10, Arla Foods) with a GMP content of about 60% per solid as a standard sample. β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) were quantified by creating a calibration curve using Sigma reagents as standard samples. The sum of the peak areas of β-Lg, α-La, and GMP was defined as the protein peak area, and the ratio of the GMP peak area to the protein peak area was defined as the GMP content per protein.
The results are shown in Figure 3. As is clear from this graph, even at the same heating temperature, the α-La concentration can be adjusted by adjusting the heating time. When MP whey is prepared by heat shearing at 90°C for 1 minute or 5 minutes and then concentrated using an MF membrane, the α-La content in the permeate is 50% per protein at 1 minute, but the protein content is reduced at 5 minutes. 30% per year.
Claims (10)
前記膜がポアサイズ１０μｍ以下の精密濾過膜又は分画分子量５０，０００Ｄａ以上の限外濾過膜であり、そして
透過液として、グリコマクロペプチドおよびαラクトアルブミン含有組成物を得る
請求項２に記載のグリコマクロペプチドおよびαラクトアルブミン含有組成物の製造方法。 The concentration and/or diafiltration is a microfiltration membrane treatment or an ultrafiltration membrane treatment,
The glycosylation method according to claim 2, wherein the membrane is a microfiltration membrane with a pore size of 10 μm or less or an ultrafiltration membrane with a molecular cutoff of 50,000 Da or more, and the glycomacropeptide and α-lactalbumin-containing composition is obtained as a permeate. A method for producing a macropeptide and α-lactalbumin-containing composition.
を含む、グリコマクロペプチドおよびαラクトアルブミン含有食品組成物の製造方法。 Production of a food composition containing glycomacropeptide and alpha-lactalbumin, which comprises adding the composition containing glycomacropeptide and alpha-lactalbumin produced by the production method according to any one of claims 1 to 7 to food. Method.
A manufacturing method for obtaining a composition having a high content of glycomacropeptide and α-lactalbumin, in which the content of α-lactalbumin on the permeate side can be adjusted by adjusting the heating temperature and heating time during heat-shearing of whey.
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