JP2762335B2 - Whey protein gel composition and production method - Google Patents
Whey protein gel composition and production methodInfo
- Publication number
- JP2762335B2 JP2762335B2 JP5089113A JP8911393A JP2762335B2 JP 2762335 B2 JP2762335 B2 JP 2762335B2 JP 5089113 A JP5089113 A JP 5089113A JP 8911393 A JP8911393 A JP 8911393A JP 2762335 B2 JP2762335 B2 JP 2762335B2
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- JP
- Japan
- Prior art keywords
- whey protein
- lysine
- poly
- gel
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Dairy Products (AREA)
- Fish Paste Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、水または緩衝液中に溶
解もしくは分散させたホエイタンパク質及び重合度５以
上１５以下のポリ−Ｌ−リジンもしくはその塩を含有す
るゲル状組成物及びこの組成物の製造法に関する。さら
に詳しくは、ホエイタンパク質に重合度５以上１５以下
のポリ−Ｌ−リジンもしくはその塩をを添加することに
よって得られるホエイタンパク質ゲル状組成物およびこ
のゲル状組成物の製造方法に関する。栄養価の高いホエ
イタンパク質の食品分野での有効利用を提案するもの
で、本発明により製造されたホエイタンパク質ゲル状組
成物は、ホエイタンパク質含有ゼリーおよびゼリー状飲
料として用いることができる。また、肉類の結着材およ
び増量材として、ソーセージ、ハンバーグ、ステーキ用
肉、カマボコなどの製造に利用できる。The present invention relates to a gel composition containing whey protein dissolved or dispersed in water or a buffer, and poly-L-lysine having a degree of polymerization of 5 to 15 or a salt thereof, and a composition comprising the same. It relates to a method of manufacturing a product. More specifically, the present invention relates to a whey protein gel composition obtained by adding a poly-L-lysine having a degree of polymerization of 5 to 15 or a salt thereof to whey protein, and a method for producing the gel composition. The present invention proposes an effective use of a nutritious whey protein in the food field, and the whey protein gel composition produced according to the present invention can be used as a whey protein-containing jelly and a jelly-like beverage. In addition, it can be used as a binder and an extender for meat in the production of sausage, hamburger steak, steak meat, kamaboko and the like.
【０００２】[0002]
【従来の技術】ホエイタンパク質は、チーズおよびカゼ
イン生産の際の副産物であり、栄養価の高いタンパク質
であることが知られている。しかし、この有効な利用方
法は、確立されていない。また、ホエイタンパク質のゲ
ル化は、他のタンパク質同様加熱もしくは加熱後、冷却
することにより変性ゲル化することが知られている。し
かし、ホエイタンパク質の加熱によって得られるゲル
は、加熱操作が不可欠でありながら熱に不安定で１００
℃以上に加熱すると溶解するという欠点があった。BACKGROUND OF THE INVENTION Whey protein is a by-product of cheese and casein production and is known to be a highly nutritious protein. However, this effective use has not been established. It is known that gelation of whey protein causes denaturation gelation by heating or cooling after heating like other proteins. However, the gel obtained by heating whey protein is not stable due to heat, although heating operation is indispensable.
There was a drawback that when heated above ℃, it was dissolved.
【０００３】熱に安定なホエイタンパク質ゲルを得る試
みとして、ホエイタンパク質を尿素または塩酸グアニジ
ン存在下で溶解することが行われている。しかし、尿素
および塩酸グアニジンは、食品として用いることはでき
ず、したがってこの方法により製造されたホエイタンパ
ク質ゲルは、熱に安定ではあるが食品として利用出来な
いという大きな欠点があった。[0003] As an attempt to obtain a heat stable whey protein gel, whey protein has been dissolved in the presence of urea or guanidine hydrochloride. However, urea and guanidine hydrochloride cannot be used as foods, and thus the whey protein gel produced by this method has a major drawback in that it is stable to heat but cannot be used as foods.
【０００４】また、ホエイタンパク質にポリ−Ｌ−リジ
ンもしくはその塩を添加することによってゲル状組成物
が得られることは、特願平３−５７７６９に開示されて
いる。しかし、一般に用いられるポリ−Ｌ−リジンは、
最も重合度の低いものでも２０以上である。本物質を用
いるとゲル化速度が遅く、食品として使用できるような
動的貯蔵弾性率（ｌｏｇＧ’）が２（Ｎ／ｍ2 ）以上に
なるには、６時間以上の反応時間が必要である。また、
ゲル化を早くするためには、ホエイタンパク質濃度およ
びポリ−Ｌ−リジン濃度を高くする必要があり、ホエイ
タンパク質の分散に長時間必要となる。また、高濃度の
ホエイタンパク質分散液は分散性が悪く、反応効率もわ
るくなる。また、経済的にも高価なものとなるなど実用
面では問題があった。[0004] It is disclosed in Japanese Patent Application No. 3-57769 that a gel composition can be obtained by adding poly-L-lysine or a salt thereof to whey protein. However, commonly used poly-L-lysine is
The lowest polymerization degree is 20 or more. When this substance is used, the gelation rate is low, and a reaction time of 6 hours or more is required for a dynamic storage modulus (logG ') of 2 (N / m 2 ) or more to be used as food. Also,
In order to accelerate the gelation, it is necessary to increase the whey protein concentration and the poly-L-lysine concentration, and it takes a long time to disperse the whey protein. In addition, a high-concentration whey protein dispersion has poor dispersibility and poor reaction efficiency. In addition, there is a problem in practical use, such as being economically expensive.
【０００５】[0005]
【発明が解決しようとする課題】本発明者は、食品とし
て安全性が高く、加熱操作が不要でかつ熱に対して安全
性の高いホエイタンパク質ゲルである、ホエイタンパク
質にポリ−Ｌ−リジンを添加したゲル状組成物について
ホエイタンパク質の添加量およびポリ−Ｌ−リジンの添
加量が少なくても、短時間でゲル化しゲル強度の高いホ
エイタンパク質ゲルについて研究を進めた結果、ホエイ
タンパク質に重合度５以上１５以下のポリ−Ｌ−リジン
を添加、反応させることにより、ホエイタンパク質添加
量およびポリ−Ｌ−リジン添加量を少なくしても、短時
間でゲル化し、ゲル強度の高い、熱に安定なゲル状物質
が室温で調製出来ることを見いだし本発明を完成した。
また、本発明のポエイタンパク質ゲル状組成物は、従来
のポリ−Ｌ−リジンを添加することによって得られるゲ
ルと同様に熱に対して安定であり、加熱することにより
強固なゲルになることも同様で、従来知られているポエ
イタンパク質の加熱によるゲル化法とも併用出来る。以
上の記述から明らかな様に、本発明の目的はホエイタン
パク質の栄養価を損なうことなく、透明で、熱に対して
安定で食品として使用できる安全性が高く、ホエイタン
パク質含有量およびポリ−Ｌ−リジン添加量の少ないホ
エイタンパク質ゲル状組成物およびその効率的な製造方
法を提供することである。DISCLOSURE OF THE INVENTION The present inventors have developed poly-L-lysine into whey protein, which is a whey protein gel which is highly safe as a food, does not require a heating operation, and is highly safe against heat. Even if the amount of whey protein added and the amount of poly-L-lysine added were small for the added gel-like composition, research was conducted on a whey protein gel that gelated in a short time and had high gel strength. By adding and reacting 5 to 15 poly-L-lysine, even if the amount of whey protein added and the amount of poly-L-lysine added are reduced, gelation occurs in a short time and high gel strength, stable to heat The present inventors have found that a novel gel-like substance can be prepared at room temperature and completed the present invention.
In addition, the poi protein gel composition of the present invention is stable against heat similarly to the gel obtained by adding conventional poly-L-lysine, and becomes a strong gel by heating. The same can be applied to a gelling method by heating a conventionally known poy protein. As is apparent from the above description, an object of the present invention is to provide a transparent, heat-stable, highly safe food-grade, whey protein content and poly-L without impairing the nutritional value of whey protein. -To provide a whey protein gel composition with a small amount of lysine added and an efficient production method thereof.
【０００６】[0006]
【課題を解決するための手段】本発明は下記の構成を有
する。 （１）水または緩衝液中に溶解もしくは分散させたホエ
イタンパク質及び重合度が５以上１５以下のポリ−Ｌ−
リジンもしくはその塩を含有してなるホエイタンパク質
ゲル状組成物。 （２）ホエイタンパク質含有量が５重量％〜５０重量％
のホエイタンパク質溶液もしくは分散液と、ホエイタン
パク質１重量部に対して０．０１〜０．５重量部の重合
度５以上１５以下のポリ−Ｌ−リジンもしくはその塩と
からなる前記１項記載のホエイタンパク質ゲル状組成
物。 （３）重合度５以上１５以下のポリ−Ｌ−リジンもしく
はその塩が、ε−ポリ−Ｌ−リジンもしくはその塩であ
る前記１項もしくは前記２項の何れか１項記載のホエイ
タンパク質ゲル状組成物。 （４）重合度５以上１５以下のポリ−Ｌ−リジンの塩
が、無機酸塩もしくは、有機酸塩である前記１項もしく
は前記２項の何れか１項記載のホエイタンパク質ゲル状
組成物。 （５）ホエイタンパク質を水または緩衝液に溶解させた
溶液もしくは分散させた分散液に重合度５以上１５以下
のポリ−Ｌ−リジンもしくはその塩を添加することによ
りゲル化させることを特徴とするホエイタンパク質ゲル
状組成物の製造方法。 （６）ホエイタンパク質含有量が、５重量％〜５０重量
％のホエイタンパク質溶液もしくは分散液に、重合度５
以上１５以下のポリ−Ｌ−リジンもしくはその塩をホエ
イタンパク質１重量部に対して０．０１〜０．５重量部
添加することによりゲル化させることを特徴とする前記
５項記載のホエイタンパク質ゲル状組成物の製造方法。The present invention has the following arrangement. (1) Whey protein dissolved or dispersed in water or a buffer and poly-L- having a degree of polymerization of 5 to 15
A whey protein gel composition comprising lysine or a salt thereof. (2) Whey protein content of 5% by weight to 50% by weight
2. The whey protein solution or dispersion according to claim 1, comprising 0.01 to 0.5 part by weight of poly-L-lysine having a degree of polymerization of 5 to 15 or 1 to 1 part by weight of whey protein or a salt thereof. Whey protein gel composition. (3) The whey protein gel according to any one of the above (1) or (2), wherein the poly-L-lysine having a degree of polymerization of 5 or more and 15 or less is ε-poly-L-lysine or a salt thereof. Composition. (4) The whey protein gel composition according to any one of (1) or (2) above, wherein the poly-L-lysine salt having a degree of polymerization of 5 or more and 15 or less is an inorganic acid salt or an organic acid salt. (5) A gel is formed by adding a poly-L-lysine having a degree of polymerization of 5 to 15 or a salt thereof to a solution or dispersion in which whey protein is dissolved in water or a buffer solution. A method for producing a whey protein gel composition. (6) A degree of polymerization of 5% by weight in a whey protein solution or dispersion having a whey protein content of 5% by weight to 50% by weight.
The whey protein gel according to claim 5, wherein the gelation is carried out by adding 0.01 to 0.5 part by weight of poly-L-lysine or a salt thereof to 1 part by weight of whey protein. For producing a liquid composition.
【０００７】 本発明に用いられるポリ−Ｌ−リジン
は、ε位のアミノ基とカルボキシル基が結合したε−ポ
リ−Ｌ−リジンで、重合度が５以上１５以下のものを用
いる。また、遊離のもののみならず各々の塩酸、硫酸、
臭化水素酸、リン酸などの無機酸もしくは、プロピオン
酸、フマル酸、リンゴ酸、クエン酸などの有機酸の塩の
形でも用いることが出来る。重合度を５以上１５以下に
調整するには、通常の酸加水分解やアルカリ加水分解に
よる方法のほかに特開平４−２８７６９３に開示のある
酵素による分解法も用いることができる。重合度を均一
にするには、常法のイオン交換クロマトグラフィー、例
えばＣＭ−セルロファイン（Ｎａ+ ｆｏｒｍ）（商品
名）を用いることにより行うことができる。また、本発
明に用いるホエイタンパク質は、牛乳を遠心分離により
脱脂乳としたものに塩酸または塩酸と乳酸あるいは酢酸
との混合溶液を加えてｐＨ４．５にして遠心分離し、カ
ゼインを沈殿分離し、上澄液として得られる。現在で
は、この液を限外濾過およびイオン交換法により濃縮す
ることで、タンパク質含量９０％以上の分離ホエイタン
パク質が製造されるようになった。しかし、本発明に用
いるホエイタンパク質は、粗精製品でも精製品でもどち
らでも使用出来る。The poly-L-lysine used in the present invention is ε-poly-L-lysine in which an amino group at the ε-position and a carboxyl group are bonded, and has a degree of polymerization of 5 or more and 15 or less. In addition, not only free but also each hydrochloric acid, sulfuric acid,
It can also be used in the form of a salt of an inorganic acid such as hydrobromic acid or phosphoric acid, or an organic acid such as propionic acid, fumaric acid, malic acid or citric acid. In order to adjust the degree of polymerization to 5 or more and 15 or less, an enzymatic decomposition method disclosed in Japanese Patent Application Laid-Open No. 4-287693 can be used in addition to the usual method of acid hydrolysis or alkali hydrolysis. In order to make the degree of polymerization uniform, a conventional ion exchange chromatography, for example, CM-Cellulofine (Na + form) (product
Name) . The whey protein used in the present invention is prepared by adding hydrochloric acid or a mixed solution of hydrochloric acid and lactic acid or acetic acid to milk and skim milk by centrifugation to pH 4.5 and centrifuging to precipitate and separate casein; Obtained as a supernatant. At present, this solution is concentrated by ultrafiltration and ion exchange methods to produce a separated whey protein having a protein content of 90% or more. However, the whey protein used in the present invention can be used as either a crude product or a purified product.
【０００８】ホエイタンパク質ゲルを製造する際は、添
加する重合度５以上１５以下のポリ−Ｌ−リジンの量
は、ホエイタンパク質重量１部に対してポリ−Ｌ−リジ
ン０．０１〜０．５重量部である。また、ホエイタンパ
ク質の濃度は、分散液もしくは溶液中のホエイタンバク
質含量は、従来の重合度２０以上のポリ−Ｌ−リジンを
用いる場合に比べ低濃度でよい。通常５重量％以上、好
ましくは、１０重量％以上であればよい。ゲル化の反応
条件は、ｐＨ５〜９、反応温度４〜８０℃、好ましくは
４〜７０℃、反応時間は反応ｐＨおよび温度により異な
るが５０分〜１８時間放置すれば良く、従来の重合度２
０以上のポリ−Ｌ−リジンを用いる場合の１／２５〜１
／２程度に短縮できる。When producing a whey protein gel, the amount of the poly-L-lysine having a degree of polymerization of 5 or more and 15 or less added is 0.01 to 0.5 parts by weight of poly-L-lysine per part by weight of whey protein. Parts by weight. The whey protein concentration in the dispersion or solution may be lower than that of a conventional poly-L-lysine having a degree of polymerization of 20 or more. Usually, it may be at least 5% by weight, preferably at least 10% by weight. The gelation reaction conditions are pH 5-9, reaction temperature 4-80 ° C., preferably 4-70 ° C., and the reaction time varies depending on the reaction pH and temperature, but may be left for 50 minutes to 18 hours.
1/25 to 1 when using 0 or more poly-L-lysine
/ 2.
【０００９】本発明の方法により製造されたゲル状組成
物は、動的貯蔵弾性率（log Ｇ’）が２（Ｎ／ｍ2 ）以
上となるゲルであるが反応条件によりゲル弾性は、任意
に調整出来る。また、作製したゲルを４℃程度の低温で
放置することによりゲル弾性率の高いゲルとすることが
できる。また、低温での反応である為、白濁せず、濁り
のない透明なゲルであり、本ゲルは、１００℃以上で加
熱しても安定である。この為、目的に合わせて、他のタ
ンパク質、油脂、香料等を加えることが出来る。また、
食品衛生上の安全性もあるので、食品素材として種々の
用途に用いることが出来る。The gel composition produced by the method of the present invention is a gel having a dynamic storage modulus (log G ') of 2 (N / m 2 ) or more. Can be adjusted. In addition, by leaving the produced gel at a low temperature of about 4 ° C., a gel having a high gel elasticity can be obtained. In addition, since the reaction is performed at a low temperature, the gel is a transparent gel that is not cloudy and does not become turbid. The gel is stable even when heated at 100 ° C. or higher. For this reason, other proteins, fats and oils, flavors and the like can be added according to the purpose. Also,
Since it has safety in food hygiene, it can be used for various uses as a food material.
【００１０】[0010]
【実施例】以下、実施例に基づき本発明を具体的に説明
する。尚、以下単に「％」とある場合は「重量％」を意
味する。 実施例１、２．比較例１． ホエイタンパク質を蒸留水に２０％になるように分散さ
せた。この分散液１０ｇに重合度５〜１０のε−ポリ−
Ｌ−リジン及び平均重合度２７のε−ポリ−Ｌ−リジン
を各々ホエイタンパク質重量に対して０．１の割合で添
加し、攪拌した後レオロジ社製ＭＲ−３００型動的粘弾
性測定装置を用いて、２５℃での動的貯蔵弾性率
（Ｇ’）の経時変化を測定した。歪みは、線移性範囲内
のγ≒１０％、測定周波数は、０．２Ｈｚである。この
結果を表１に示した。また、生成したゲルは、いずれも
目視的に透明なゲルであった。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments. In the following, “%” means “% by weight”. Example 1,2. Comparative Example 1 Whey protein was dispersed in distilled water to 20%. To 10 g of this dispersion, ε-poly-
L-lysine and ε-poly-L-lysine having an average degree of polymerization of 27 were each added at a ratio of 0.1 to the weight of whey protein, and after stirring, a rheological MR-300 type dynamic viscoelasticity measuring device was used. The change with time of the dynamic storage modulus (G ′) at 25 ° C. was measured. The distortion is γ ≒ 10% within the line transfer range, and the measurement frequency is 0.2 Hz. The results are shown in Table 1. In addition, all the generated gels were visually transparent gels.
【００１１】[0011]
【表１】 [Table 1]
【００１２】上記の結果から明らかな様に、本発明のゲ
ル状組成物は、温度２５℃でタンパク質の熱変性をさせ
ることなくゲル化し、従来の重合度２７のε−ポリ−Ｌ
−リジンよりもゲル化が早く進行し、ゲル強度も高いゲ
ルができることが認められる。As is evident from the above results, the gel composition of the present invention gels at 25 ° C. without thermally denaturing the protein, and exhibits the conventional ε-poly-L having a polymerization degree of 27.
-It is recognized that the gelation proceeds faster than lysine and a gel having a high gel strength can be formed.
【００１３】実施例３．比較例２． ホエイタンパク質を蒸留水に５％、１０％、３０％にな
るように溶解または分散させた。この溶液または分散液
１０ｇに重合度５〜１０のε−ポリ−Ｌ−リジン及び重
合度２７のε−ポリ−Ｌ−リジンを各々ホエイタンパク
質重量に対して０．１の割合で添加、攪拌後実施例１と
同様の方法でＧ’を経時的に測定した。結果を表２及び
表３に示した。Embodiment 3 FIG. Comparative Example 2. Whey protein was dissolved or dispersed in distilled water to 5%, 10%, and 30%. To 10 g of this solution or dispersion, ε-poly-L-lysine having a degree of polymerization of 5 to 10 and ε-poly-L-lysine having a degree of polymerization of 27 were each added at a ratio of 0.1 to the weight of whey protein and stirred. G ′ was measured over time in the same manner as in Example 1. The results are shown in Tables 2 and 3.
【００１４】[0014]
【表２】 [Table 2]
【００１５】[0015]
【表３】 [Table 3]
【００１６】この結果から明らかな様に、本発明のゲル
状組成物は、従来の重合度２７のε−ポリ−Ｌ−リジン
を用いた場合に比べ、低タンパク濃度でもゲル化が起こ
り、同一タンパク濃度では、ゲル化が早く、ポリ−Ｌ−
リジン量が少量でゲル化することが認められる。As is evident from the results, the gel composition of the present invention gelated even at a lower protein concentration than the conventional case using ε-poly-L-lysine having a degree of polymerization of 27, and showed the same results. At the protein concentration, gelation is rapid and poly-L-
It is recognized that gelation occurs when the amount of lysine is small.
【００１７】実施例４ ホエイタンパク質を蒸留水に２０％になるように分散さ
せた。この分散液１０ｇに重合度５〜１０のε−ポリ−
Ｌ−リジンをホエイタンパク質重量に対して０．０１の
割合で添加し、攪拌後６０℃６時間放置後、４℃１０時
間放置した。目視的にゲル化を確認した後実施例１と同
様の方法でゲル弾性率Ｇ’およびＧ”を測定した。この
結果、log Ｇ’＝２．３（Ｎ／ｍ2 ）、log Ｇ”＝２．
０（Ｎ／ｍ2 ）であった。Example 4 Whey protein was dispersed in distilled water to a concentration of 20%. To 10 g of this dispersion, ε-poly-
L-Lysine was added at a ratio of 0.01 to the weight of whey protein, and after stirring, the mixture was allowed to stand at 60 ° C. for 6 hours and then at 4 ° C. for 10 hours. After confirming the gelation visually, the gel elastic moduli G ′ and G ″ were measured in the same manner as in Example 1. As a result, log G ′ = 2.3 (N / m 2 ) and log G ″ = 2.
0 (N / m 2 ).
【００１８】実施例５ ホエイタンパク質を蒸留水に２０％になるように分散さ
せた。この分散液１０ｇに重合度５〜１０のε−ポリ−
Ｌ−リジンをホエイタンパク質重量に対して０．５の割
合で添加し、攪拌後２５℃８時間放置した。目視的にゲ
ル化が認められた後該ゲル状組成物をガラス管に入れ、
円筒型（φ１１×１０ｍｍ）とした。該ゲル状組成物を
その後、７０℃２時間放置した。２５℃放置後および７
０℃放置後のゲル弾性率Ｇ’をレオロジー社製ＭＲ−３
００型動的粘弾性測定装置を用いて測定した。結果は、
表４に示した。Example 5 Whey protein was dispersed in distilled water to a concentration of 20%. To 10 g of this dispersion, ε-poly-
L-Lysine was added at a ratio of 0.5 to the weight of whey protein, and the mixture was stirred and left at 25 ° C. for 8 hours. After the gelation was visually observed, the gel composition was placed in a glass tube,
It was a cylindrical type (φ11 × 10 mm). The gel composition was then left at 70 ° C. for 2 hours. After standing at 25 ° C and 7
The gel elastic modulus G ′ after leaving at 0 ° C. was measured using MR-3 manufactured by Rheology.
It measured using the 00 type dynamic viscoelasticity measuring device. Result is,
The results are shown in Table 4.
【００１９】[0019]
【表４】 [Table 4]
【００２０】この結果より、本発明のゲルが熱に対して
安定であることが確認された。From these results, it was confirmed that the gel of the present invention was stable against heat.
【００２１】実施例６ ホエイタンパク質をトリス緩衝液に２０％になるように
分散させた分散液１０ｇに重合度５〜１５のε−ポリ−
Ｌ−リジン・塩酸塩をホエイタンパク質重量の０．１の
割合で添加し、水酸化ナトリウム水溶液を加えてpH７前
後に調整し、攪拌後２５℃８時間放置した。生成したゲ
ルを実施例４と同様の方法でゲル弾性率Ｇ’を測定し
た。この結果、このゲルのlog Ｇ’＝２．８（Ｎ／ｍ
2 ）であった。Example 6 10 g of a dispersion obtained by dispersing whey protein in Tris buffer to a concentration of 20% was added to ε-poly-
L-Lysine hydrochloride was added at a ratio of 0.1% by weight of the whey protein, and the pH was adjusted to about 7 by adding an aqueous sodium hydroxide solution. After stirring, the mixture was allowed to stand at 25 ° C for 8 hours. The resulting gel was measured for gel elastic modulus G ′ in the same manner as in Example 4. As a result, the log G ′ of this gel was 2.8 (N / m
2 ).
【００２２】[0022]
【発明の効果】本発明の製造方法によるゲルは、熱変性
によらず温和な条件で従来の重合度２０以上のポリ−Ｌ
−リジンを用いるよりも短時間で、低濃度で作製出来る
為、ホエイタンパク質の持つ特性を損なうことが少な
く、効率的に安価にホエイタンパク質ゲル状組成物を得
られる。また、このゲルは、従来のポリ−Ｌ−リジンを
用いたホエイタンパク質ゲル状組成物と同様に熱に対し
て安定であり、透明であり、食品衛生上安全性の高い物
質のみを用いている為、食品加工にも適した食品素材と
して種々の用途に好適に使用できるゲル状組成物であ
る。The gel produced by the production method of the present invention can be used under conventional conditions of poly-L having a degree of polymerization of 20 or more under mild conditions without thermal denaturation.
-Since it can be prepared in a shorter time and at a lower concentration than when lysine is used, the properties of whey protein are less likely to be impaired, and a whey protein gel composition can be obtained efficiently and inexpensively. In addition, this gel is heat-stable, transparent, and uses only a substance that is highly safe in food hygiene, similarly to a conventional whey protein gel composition using poly-L-lysine. Therefore, it is a gel composition that can be suitably used for various uses as a food material suitable for food processing.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ａ２３Ｌ 1/317 Ａ２３Ｌ 1/317 Ｂ Ｚ 1/325 １０１ 1/325 １０１Ｃ 2/38 2/38 Ｐ 2/52 2/00 Ｅ 2/66 Ｊ ──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. 6 Identification code FI A23L 1/317 A23L 1/317 B Z 1/325 101 1/325 101C 2/38 2/38 P 2/52 2/00 E 2/66 J
Claims (6)
せたホエイタンパク質及び重合度が５以上１５以下のポ
リ−Ｌ−リジンもしくはその塩を含有してなるホエイタ
ンパク質ゲル状組成物。1. A whey protein gel composition comprising whey protein dissolved or dispersed in water or a buffer and poly-L-lysine having a degree of polymerization of 5 to 15 or a salt thereof.
０重量％のホエイタンパク質溶液もしくは分散液と、ホ
エイタンパク質１重量部に対して０．０１〜０．５重量
部の重合度５以上１５以下のポリ−Ｌ−リジンもしくは
その塩とからなる請求項１記載のホエイタンパク質ゲル
状組成物。2. A whey protein content of 5% by weight to 5%.
A whey protein solution or dispersion of 0% by weight, and a poly-L-lysine having a degree of polymerization of 5 to 15 or a salt thereof of 0.01 to 0.5 part by weight per 1 part by weight of whey protein. 2. The whey protein gel composition according to 1.
ンもしくはその塩が、ε−ポリ−Ｌ−リジンもしくはそ
の塩である請求項１もしくは請求項２の何れか１項記載
のホエイタンパク質ゲル状組成物。3. The whey protein according to claim 1, wherein the poly-L-lysine having a degree of polymerization of 5 or more and 15 or less is ε-poly-L-lysine or a salt thereof. Gel composition.
ンの塩が、無機酸塩もしくは、有機酸塩である請求項１
もしくは請求項２の何れか１項記載のホエイタンパク質
ゲル状組成物。4. The salt of poly-L-lysine having a degree of polymerization of 5 or more and 15 or less is an inorganic acid salt or an organic acid salt.
Alternatively, the whey protein gel composition according to claim 2.
解させた溶液もしくは分散させた分散液に重合度５以上
１５以下のポリ−Ｌ−リジンもしくはその塩を添加する
ことによりゲル化させることを特徴とするホエイタンパ
ク質ゲル状組成物の製造方法。5. A gel formed by adding poly-L-lysine having a degree of polymerization of 5 to 15 or a salt thereof to a solution or dispersion of whey protein dissolved in water or a buffer solution. A method for producing a whey protein gel composition.
５０重量％のホエイタンパク質溶液もしくは分散液に、
重合度５以上１５以下のポリ−Ｌ−リジンもしくはその
塩をホエイタンパク質１重量部に対して０．０１〜０．
５重量部添加することによりゲル化させることを特徴と
する請求項５記載のホエイタンパク質ゲル状組成物の製
造方法。6. A whey protein content of 5% by weight or less.
50% whey protein solution or dispersion
Poly-L-lysine having a degree of polymerization of 5 or more and 15 or less or a salt thereof is used in an amount of 0.01 to 0.1 part by weight based on 1 part by weight of whey protein.
The method for producing a whey protein gel-like composition according to claim 5, wherein the gelation is performed by adding 5 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5089113A JP2762335B2 (en) | 1993-03-24 | 1993-03-24 | Whey protein gel composition and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5089113A JP2762335B2 (en) | 1993-03-24 | 1993-03-24 | Whey protein gel composition and production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06276954A JPH06276954A (en) | 1994-10-04 |
| JP2762335B2 true JP2762335B2 (en) | 1998-06-04 |
Family
ID=13961843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5089113A Expired - Lifetime JP2762335B2 (en) | 1993-03-24 | 1993-03-24 | Whey protein gel composition and production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2762335B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3635801B2 (en) * | 1996-08-01 | 2005-04-06 | 味の素株式会社 | Milk whey protein-containing powder and processed food using the same |
| WO2012012351A2 (en) * | 2010-07-18 | 2012-01-26 | Glanbia Nutritionals (Ireland) Ltd. | High-protein beverages comprising whey protein |
-
1993
- 1993-03-24 JP JP5089113A patent/JP2762335B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06276954A (en) | 1994-10-04 |
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