JP3386255B2 - Whey preparation and method for producing the same - Google Patents
Whey preparation and method for producing the sameInfo
- Publication number
- JP3386255B2 JP3386255B2 JP26260494A JP26260494A JP3386255B2 JP 3386255 B2 JP3386255 B2 JP 3386255B2 JP 26260494 A JP26260494 A JP 26260494A JP 26260494 A JP26260494 A JP 26260494A JP 3386255 B2 JP3386255 B2 JP 3386255B2
- Authority
- JP
- Japan
- Prior art keywords
- whey
- protein
- amino acid
- threonine
- preparation
- 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.)
- Expired - Fee Related
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Description
【０００１】[0001]
【産業上の利用分野】本発明は、ホエイ調製物およびそ
の製造方法に関し、より詳細には、原料ホエイより熱凝
集性たん白質を除去することによってスレオニン含有量
が低減されたホエイ調製物およびその製造方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whey preparation and a method for producing the whey, more specifically, a whey preparation having a reduced threonine content by removing a heat-aggregating protein from a raw whey and a whey preparation thereof. Manufacturing method
【０００２】[0002]
【従来の技術】ホエイたん白質は栄養価、たん白利用効
率に優れていることから、各種の栄養組成物のたん白質
素材として使用されている。ホエイたん白質は必須アミ
ノ酸、とりわけ乳児において必須性が高いシスチンを多
く含有する利点を活かして、通常はこれらの乳児用調製
粉乳に使用されている。調製粉乳に使用する場合、ホエ
イそのままではたん白質に対するミネラルや乳糖の割合
が高いために、通常はこれらの過剰な成分を調整したも
のが素材として供される。その成分調整方法として、一
般的には電気透析、限外濾過、あるいは乳糖結晶化除去
などの処理が単独あるいは組み合せて行われることが多
い。たん白質の経済的損失を極力抑えたこれらの処理方
法によると、高分子たん白質成分の選択的損失もほとん
ど無く、原料ホエイと同じたん白質組成を有するホエイ
たん白質素材が調製される。母乳代替食品としての調製
粉乳の開発では、牛乳ホエイたん白質を用いてホエイた
ん白質を増強し、カゼイン対ホエイたん白質の比率を母
乳のそれに近づけることが行われてきた。あるいは、ホ
エイたん白質を酵素分解したペプチド組成物が、減アレ
ルゲン化した調製粉乳のたん白質素材として利用されつ
つある。2. Description of the Related Art Whey protein is used as a protein material for various nutritional compositions because of its excellent nutritional value and protein utilization efficiency. Whey protein is usually used in these infant formulas, taking advantage of the fact that it contains a large amount of essential amino acids, especially cystine, which is highly essential in infants. When used in a modified milk powder, whey as it is has a high ratio of minerals and lactose to the protein, and therefore, a material prepared by adjusting these excess components is usually used as a material. As a component adjusting method, generally, treatments such as electrodialysis, ultrafiltration, or lactose crystallization removal are often performed alone or in combination. According to these treatment methods in which the economic loss of the protein is suppressed as much as possible, a whey protein material having the same protein composition as the raw whey is prepared with almost no selective loss of the polymer protein component. In the development of infant formula as a milk substitute, milk whey protein has been used to enhance whey protein so that the ratio of casein to whey protein is close to that of human milk. Alternatively, a peptide composition obtained by enzymatically degrading whey protein is being used as a protein material for a reduced allergen-modified milk powder.
【０００３】[0003]
【発明が解決しようとする課題】しかし、上記のように
牛乳ホエイたん白質を用いてホエイたん白質を増強して
調製粉乳におけるカゼイン対ホエイたん白質の比率を母
乳のそれに近づけても、ホエイたん白質の構成が牛乳と
人乳とでは著しく異なるために、たん白質栄養の重要な
指標となるアミノ酸組成の上では、必須アミノ酸のいく
つかについて過不足が生じるのを避けられない。中でも
人工栄養児の血漿スレオニン濃度は、母乳栄養児の1.5
倍前後、ホエイたん白質分解乳で哺乳した場合には2.5
倍近くに上昇するとの報告もある（リン・マリー・ジャ
ナス、メアリー・フランシス・ピチアノ、テリー・Ｆ・
ハッチ（Lynn Marie Janas, Mary Frances Picciano, T
erry F. Hatch:Pediatrics 75(4)775-784(1985) ）およ
びＪ．リゴ，Ａ．ベルローズ，Ｊ．センテレ（J.Rigo,
A.Verloes, J.Senterre:The Journal of Pediatrics, 1
15(5)752-755(1989)) ）。However, even if the whey protein is enhanced by using the milk whey protein as described above and the ratio of casein to whey protein in the formula is close to that of breast milk, the whey protein is Since milk and human milk are significantly different in composition, it is unavoidable that some essential amino acids are insufficient or deficient in terms of the amino acid composition that is an important index of protein nutrition. Among them, the plasma threonine concentration of artificially fed infants is 1.5 times that of breast-fed infants.
2.5 times when fed with whey protein decomposed milk
There are also reports that the price will almost double (Lin Marie Janus, Mary Francis Piciano, Terry F.
Hatch (Lynn Marie Janas, Mary Frances Picciano, T
erry F. Hatch: Pediatrics 75 (4) 775-784 (1985)) and J. Rigo, A. Bellrose, J. Center (J.Rigo,
A. Verloes, J. Senterre: The Journal of Pediatrics, 1
15 (5) 752-755 (1989))).
【０００４】スレオニンの過剰による影響がこれまで懸
念されているにもかかわらず、調製粉乳およびそのホエ
イたん白質素材のスレオニン含有量を低減する方法につ
いては未だ検討されていない。従って、本発明は、スレ
オニン含有量を低減したホエイ調製物の製造方法を提供
することを目的とする。また、本発明は、スレオニン含
有量を低減したホエイ調製物を提供することも目的とす
る。[0004] Despite concerns about the effects of excess threonine, methods for reducing the threonine content of milk powder and its whey protein material have not yet been investigated. Therefore, the present invention aims to provide a method for producing a whey preparation having a reduced threonine content. It is also an object of the present invention to provide a whey preparation with a reduced threonine content.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、鋭意検討
した結果、原料ホエイを加熱処理し、熱安定性の低いた
ん白質を凝集たん白質あるいは酸不溶化たん白質として
除去することにより、ホエイ中のスレオニン含有量を効
率良く低減することに成功し、本発明を完成させるに至
った。すなわち、本発明は、原料ホエイを70℃以上の温
度で、ｐＨ4.6±0.1で総たん白質の15％以上40％以下が
不溶化する条件下で加熱処理し、生じた凝集たん白質を
除去することを特徴とする、アミノ酸組成におけるスレ
オニンの含有率が低減されたホエイ調製物の製造方法を
提供するものである。また、本発明は、上記の方法によ
り製造され、アミノ酸組成におけるスレオニンの含有率
が低減されたホエイ調製物を提供するものである。Means for Solving the Problems As a result of intensive studies, the present inventors have conducted a heat treatment on a raw material whey to remove a protein having a low heat stability as an aggregated protein or an acid-insolubilized protein. The present inventors have succeeded in efficiently reducing the threonine content therein and completed the present invention. That is, in the present invention, the raw whey is heat-treated at a temperature of 70 ° C. or higher at a pH of 4.6 ± 0.1 under the condition that 15% or more and 40% or less of the total protein is insolubilized, and the resulting aggregated protein is removed. The present invention provides a method for producing a whey preparation having a reduced threonine content in the amino acid composition. The present invention also provides a whey preparation produced by the above method and having a reduced threonine content in the amino acid composition.
【０００６】以下、本発明を詳細に説明する。本発明に
おいては、まず、原料ホエイを70℃以上の温度で加熱処
理する。この処理により、スレオニン含有量が多く熱安
定性の低いたん白質が凝集する。The present invention will be described in detail below. In the present invention, first, the raw material whey is heat-treated at a temperature of 70 ° C. or higher. By this treatment, a protein having a high threonine content and a low thermal stability is aggregated.
【０００７】原料ホエイとしては、チーズホエイ、牛乳
ホエイ、レンネットホエイ、酸ホエイ、ホエイたん白濃
縮物、分離ホエイたん白質等を使用することができ、こ
のうち、チーズホエイ、レンネットホエイが好ましい。
また、この原料ホエイは液状、ゲル状、粉末状、ケーキ
状等のいかなる形態であってもよい。加熱は、原料ホエ
イ中の全たん白質の15％以上40％以下がｐＨ4.6±0.1で
不溶化するような条件下で行うとよい。具体的には、原
料ホエイを70℃以上、好ましくは70〜95℃の温度で、５
秒〜15分間、好ましくは15秒〜５分間加熱するとよい。
加熱処理温度が70℃以下であると、目的とするたん白質
の不可逆的変性の効果的な誘導が難しく、凝集形成が十
分でないという問題が生じる。また、加熱処理時間が５
秒以下であると、十分な凝集の形成が得難いという問題
が生じ、30分以上であると、目的外のたん白質の過剰な
変性および凝集形成を招くという問題が生じる。加熱処
理に先立って、原料ホエイのｐＨを５〜10に調整しても
よい。このように原料ホエイのｐＨを調整することによ
り、目的とするたん白質の変性を他のたん白質に優先し
て進行させることができるという効果が得られる。As the raw material whey, cheese whey, milk whey, rennet whey, acid whey, whey protein concentrate, separated whey protein and the like can be used, among which cheese whey and rennet whey are preferred. .
The raw whey may be in any form such as liquid, gel, powder and cake. The heating may be carried out under conditions such that 15% or more and 40% or less of the total protein in the raw whey is insolubilized at pH 4.6 ± 0.1. Specifically, the raw material whey is heated to 70 ° C. or higher, preferably 70 to 95 ° C.
It is good to heat for seconds to 15 minutes, preferably 15 seconds to 5 minutes.
When the heat treatment temperature is 70 ° C. or lower, it is difficult to effectively induce the irreversible denaturation of the target protein, and there is a problem that the aggregate formation is insufficient. Also, the heat treatment time is 5
If the time is less than or equal to 2 seconds, it will be difficult to obtain sufficient aggregate formation, and if it is more than 30 minutes, there will be a problem that excessive denaturation of the protein and aggregation formation which are not intended will be caused. The pH of the raw material whey may be adjusted to 5 to 10 prior to the heat treatment. By adjusting the pH of the raw material whey in this manner, it is possible to obtain the effect that the targeted denaturation of the protein can be advanced in preference to other proteins.
【０００８】次いで、上記の加熱処理により生じた凝集
たん白質を除去する。凝集たん白質を除去する前に、加
熱処理したホエイを冷却するとよい。凝集たん白質の除
去はいかなる方法でも良いが、たとえばメンブレンフィ
ルターを用いて行うことができる。メンブレンフィルタ
ーとしては、分画分子量80,000ダルトン以上の限外濾過
膜、孔径0.01〜１μｍの精密濾過膜を使用することがで
き、このうち、分画分子量200,000〜500,000ダルトンの
限外濾過膜、孔径0.01〜0.5μｍの精密濾過膜が好まし
い。上記のようなメンブレンフィルターを用いた凝集た
ん白質の除去操作は、目的とする低スレオニンたん白質
の回収率を高めるために、あるメンブレンフィルターを
用いて濾過することにより得られた濃縮液に、水を濃縮
液の濃度が1/2以下になるように添加した後、再度、同
じメンブレンフィルターを用いて濾過するとよい。Next, the aggregated protein produced by the above heat treatment is removed. It is advisable to cool the heat-treated whey before removing the aggregated proteins. Although any method may be used to remove the aggregated protein, for example, a membrane filter may be used. As the membrane filter, an ultrafiltration membrane having a molecular weight cutoff of 80,000 daltons or more and a microfiltration membrane having a pore diameter of 0.01 to 1 μm can be used. Among them, an ultrafiltration membrane having a molecular weight cutoff of 200,000 to 500,000 daltons and a pore diameter of 0.01 A microfiltration membrane of 0.5 μm is preferred. The removal operation of the aggregated protein using a membrane filter as described above, in order to enhance the recovery rate of the target low threonine protein, the concentrated solution obtained by filtering using a certain membrane filter, water Is added so that the concentration of the concentrated solution becomes 1/2 or less, and then filtration may be performed again using the same membrane filter.
【０００９】あるいは、加熱処理により生じた凝集たん
白質に酸を添加して生じた沈殿を遠心分離により除くこ
とにより、凝集たん白質の除去を行ってもよい。凝集た
ん白質の等電点に到達するような量で酸を添加すればよ
く、一般には、ｐＨ４〜５、好ましくは、ｐＨ4.5〜4.7
となるように酸を添加するとよい。酸としては、塩酸、
クエン酸、乳酸等を使用することができ、このうち、塩
酸、クエン酸が好ましい。このような酸の添加により等
電点沈殿が起こるので、これにより生じた沈殿物を遠心
分離により除くことにより、凝集たん白質を除去するこ
とができる。遠心分離は、5000〜10,000×ｇで、10〜90
秒間連続して行えばよく、好ましくは、8000〜10000×
ｇで、20〜60秒間連続して行うとよい。このように酸の
添加により生じた沈殿を遠心分離により除いた後、得ら
れた上清をｐＨ５〜８に調整するとよい。さらに、この
上清を前記のようなメンブレンフィルターを用いて濾過
してもよい。このような濾過操作を組み合わせることに
より、低スレオニンたん白質の一層の濃縮および脱塩が
できるという効果が得られる。Alternatively, the aggregated protein may be removed by adding an acid to the aggregated protein produced by the heat treatment to remove the precipitate produced by centrifugation. The acid may be added in such an amount that the isoelectric point of the aggregated protein is reached, generally pH 4 to 5, preferably pH 4.5 to 4.7.
It is advisable to add an acid so that As the acid, hydrochloric acid,
Citric acid, lactic acid and the like can be used, and among these, hydrochloric acid and citric acid are preferable. Since the addition of such an acid causes isoelectric precipitation, the precipitate thus produced can be removed by centrifugation to remove the aggregated protein. Centrifugation is 5000-10,000 xg, 10-90
It may be performed continuously for 2 seconds, preferably 8000 to 10000 ×
It is good to carry out continuously for 20 to 60 seconds. It is advisable to adjust the pH of the resulting supernatant to 5-8 after removing the precipitate generated by the addition of the acid by centrifugation. Furthermore, this supernatant may be filtered using the membrane filter as described above. By combining such filtration operations, the effect of further concentrating and desalting the low threonine protein can be obtained.
【００１０】上記のようにして、ホエイ中のスレオニン
含有量を低減することができ、その結果、ホエイのアミ
ノ酸組成におけるスレオニンの含有率が５〜７重量％、
好ましくは５〜６重量％であるようなホエイ調製物が得
られる。本発明のホエイ調製物は、乳児用調製粉乳、低
アレルゲンミルク、栄養食品、機能性食品等のたん白質
素材として適している。すなわち、上記のホエイ調製物
は、乳児用調製粉乳、低アレルゲンミルク、栄養食品や
機能性食品等のアミノ酸組成のバランスを整え、摂取量
の過不足を解消するためのたん白質素材として使用する
ことができる。As described above, the threonine content in whey can be reduced, and as a result, the threonine content in the amino acid composition of whey is 5 to 7% by weight,
A whey preparation is obtained which is preferably 5-6% by weight. The whey preparation of the present invention is suitable as a protein material such as infant formula, low allergen milk, nutritional food, and functional food. That is, the above whey preparation, infant formula, low allergen milk, to balance the amino acid composition of nutritional foods and functional foods, to be used as a protein material for eliminating excess or deficiency of intake. You can
【００１１】[0011]
【実施例】以下、本発明を実施例により具体的に説明す
るが、本発明の範囲はこれらの実施例により限定される
ことはない。特にことわらない限り、すべての％は重量
％を表すものとする。EXAMPLES The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited to these examples. Unless otherwise stated, all percentages represent weight percentages.
【００１２】〔実施例１〕ｐＨ6.4のゴーダチーズホエ
イ液200kgに78℃45秒間のＨＴＳＴ（High Temperature
Short Time）加熱処理を施した後、50℃に冷却し、分画
分子量200,000ダルトンの限外濾過膜（ＤＤＳ社、タイ
プＧＲ３０ＰＰ）で処理した。５倍濃縮したところで40
kgの水を添加し、更に同じ限外濾過膜で処理して４倍濃
縮した（濃縮液Ｉ）。得られた総透過液220kgを分画分
子量20,000ダルトンの限外濾過膜（ＤＤＳ社、タイプＧ
Ｒ６１ＰＰ）で６倍濃縮し、36kgの濃縮液を得た（濃縮
液II）。[Example 1] HTST (High Temperature) at 78 ° C for 45 seconds was added to 200 kg of Gouda cheese whey liquid having a pH of 6.4.
Short time) After heat treatment, it was cooled to 50 ° C. and treated with an ultrafiltration membrane (DGR, type GR30PP) having a molecular weight cutoff of 200,000 daltons. 40 times concentrated 5 times
Water (kg) was added, and the mixture was further treated with the same ultrafiltration membrane and concentrated 4 times (concentrate I). The total permeated liquid (220 kg) thus obtained was subjected to an ultrafiltration membrane having a molecular weight cut off of 20,000 daltons (DDS, type G).
It was concentrated 6 times with R61PP) to obtain 36 kg of concentrated liquid (concentrated liquid II).
【００１３】ＨＴＳＴ加熱ホエイの変性たん白率（ｐＨ
4.6における不溶化たん白質の百分率）をケルダール法
で測定したところ、38.2％であった。また、出発原料ホ
エイ、濃縮液ＩおよびIIの必須アミノ酸組成を６Ｎ無鉄
塩酸で加水分解後、自動アミノ酸分析機（日本電子社、
ＪＣＬ−２００Ａ）により測定した。その結果を表１に
示す。表１からわかるように、全必須アミノ酸組成に占
めるスレオニンの割合は、原料ホエイでは7.51％であっ
たのに対し、濃縮液IIでは5.97％であり、21％低下し
た。Denatured protein rate of HTST heated whey (pH
The percentage of insolubilized protein in 4.6) was measured by the Kjeldahl method and was 38.2%. In addition, the starting whey and the essential amino acid compositions of the concentrates I and II were hydrolyzed with 6N iron-free hydrochloric acid, and then an automatic amino acid analyzer (JEOL,
JCL-200A). The results are shown in Table 1. As can be seen from Table 1, the ratio of threonine to the total essential amino acid composition was 7.51% in the raw material whey, whereas it was 5.97% in the concentrate II, which was 21% lower.
【００１４】[0014]
【表１】 表１．ホエイ調製物の必須アミノ酸組成 原料ホエイ 濃縮液Ｉ 濃縮液II アミノ酸％ イソロイシン 6.17 4.28 6.00 ロイシン 10.09 11.02 11.93 リジン 9.00 8.51 9.95 メチオニン 2.22 1.73 2.13 シスチン 2.18 3.33 3.58 フェニルアラニン 3.41 3.80 3.47 チロシン 3.11 4.45 3.56 スレオニン 7.51 7.07 5.97 トリプトファン 1.99 1.98 2.23 バリン 6.18 6.53 5.62 ヒスチジン 2.00 2.29 1.96 その他 46.14 45.01 43.59 合計 100.00 100.00 100.00 [Table 1] Table 1. Essential amino acid composition of whey preparations Raw material whey concentrate I concentrate II amino acid% Isoleucine 6.17 4.28 6.00 Leucine 10.09 11.02 11.93 Lysine 9.00 8.51 9.95 Methionine 2.22 1.73 2.13 Cystine 2.18 3.33 3.58 Phenylalanine 3.41 3.80 3.47 Tyrosine 3.11 4.45 3.56 Threonine 7.51 7.07 5.97 Tryptophan 1.99 1.98 2.23 Valine 6.18 6.53 5.62 Histidine 2.00 2.29 1.96 Other 46.14 45.01 43.59 Total 100.00 100.00 100.00
【００１５】〔実施例２〕ｐＨ5.8のレンネットチーズ
ホエイ液200kgに75℃20秒間のＨＴＳＴ加熱処理を施し
た後、30℃に冷却し、塩酸にてｐＨを4.6に調整した。
クラリファイヤーにて予備清浄化処理した後、連続遠心
機（アルファラバル社、ＬＡＰＸ２０２）にて不溶物を
除去した。運転条件は遠心力8200×ｇ、分離時間20秒で
あった。水酸化カリウムにて上清のｐＨを6.5に調整し
た後、分画分子量20,000ダルトンの限外濾過膜（ＤＤＳ
社、タイプＧＲ６１ＰＰ）にて５倍濃縮液34kgを得た。
ＨＴＳＴ加熱ホエイの変性たん白率は15.6％であった。
また、出発原料ホエイ、不溶物および濃縮液の必須アミ
ノ酸組成を表２に示す。表２からわかるように、全必須
アミノ酸組成に占めるスレオニンの割合は、出発原料ホ
エイでは7.36％であったのに対し、濃縮液では5.54％で
あり、24.7％低下した。Example 2 200 kg of rennet cheese whey liquid having a pH of 5.8 was subjected to HTST heat treatment at 75 ° C. for 20 seconds, cooled to 30 ° C., and adjusted to pH 4.6 with hydrochloric acid.
After preliminary cleaning treatment with a clarifier, insoluble matter was removed with a continuous centrifuge (Alfa Laval Co., LAPX202). The operating conditions were a centrifugal force of 8200 × g and a separation time of 20 seconds. After adjusting the pH of the supernatant to 6.5 with potassium hydroxide, an ultrafiltration membrane (DDS with a cut-off molecular weight of 20,000 Daltons) was used.
(Type GR61PP), to obtain 34 kg of 5-fold concentrated solution.
The modified protein rate of the HTST heated whey was 15.6%.
Table 2 shows the essential amino acid compositions of the starting material whey, the insoluble matter and the concentrated solution. As can be seen from Table 2, the ratio of threonine in the total essential amino acid composition was 7.36% in the starting material whey, whereas it was 5.54% in the concentrated liquid, which was a decrease of 24.7%.
【００１６】[0016]
【表２】 表２．ホエイ調製物の必須アミノ酸組成 原料ホエイ 酸不溶物 濃縮液 アミノ酸％ イソロイシン 6.18 3.04 6.76 ロイシン 10.08 9.41 10.21 リジン 9.00 7.36 9.30 メチオニン 2.18 1.03 2.40 シスチン 2.18 3.61 1.91 フェニルアラニン 3.45 4.22 3.31 チロシン 3.17 5.10 2.82 スレオニン 7.49 8.68 5.54 トリプトファン 1.91 2.01 1.89 バリン 6.17 7.53 5.92 ヒスチジン 1.95 2.53 1.85 その他 46.24 45.48 48.10 合計 100.00 100.00 100.00 [Table 2] Table 2. Essential amino acid composition of whey preparations Raw material whey acid insoluble matter concentrate amino acid% Isoleucine 6.18 3.04 6.76 Leucine 10.08 9.41 10.21 Lysine 9.00 7.36 9.30 Methionine 2.18 1.03 2.40 Cystine 2.18 3.61 1.91 Phenylalanine 3.45 4.22 3.31 Tyrosine 3.17 5.10 2.82 Threonine 7.49 8.68 5.54 Tryptophan 1.91 2.01 1.89 Valine 6.17 7.53 5.92 Histidine 1.95 2.53 1.85 Other 46.24 45.48 48.10 Total 100.00 100.00 100.00
【００１７】〔実施例３〕ｐＨ6.4のゴーダチーズホエ
イ液200kgに70℃120秒間のＨＴＳＴ加熱処理を施した
後、50℃に冷却し、ポアサイズ0.2μｍのメンブレンフ
ィルター（日東電工社、ＮＩＦ５２０５）で処理した。
８倍濃縮したところで25kgの水を添加し、同じメンブレ
ンフィルターで２倍濃縮した（濃縮液Ｉ）。得られた総
透過液200kgを分画分子量20,000ダルトンの限外濾過膜
（ＤＤＳ社、タイプＧＲ６１ＰＰ）で５倍濃縮し、40kg
の濃縮液を得た（濃縮液ＩＩ）。[Example 3] 200 kg of Gouda cheese whey liquid having a pH of 6.4 was subjected to HTST heat treatment at 70 ° C for 120 seconds, then cooled to 50 ° C, and a membrane filter having a pore size of 0.2 µm (NIF5205). Processed in.
When it was concentrated 8 times, 25 kg of water was added, and it was concentrated 2 times with the same membrane filter (concentrated solution I). 200 kg of the total permeated liquid obtained was concentrated 5 times with an ultrafiltration membrane (type GR61PP, DDS, Inc.) having a molecular weight cut off of 20,000 daltons to give 40 kg.
To obtain a concentrated liquid (concentrated liquid II).
【００１８】ＨＴＳＴ加熱ホエイの変性たん白率は31.4
％であった。また、出発原料ホエイ、濃縮液ＩおよびII
の必須アミノ酸組成を表３に示す。表３からわかるよう
に、全必須アミノ酸組成に占めるスレオニンの割合は、
出発原料ホエイでは7.49％であったのに対し、濃縮液II
では6.01％であり、20％低下した。The modified protein rate of HTST heated whey is 31.4
%Met. Also, starting whey, concentrates I and II
The essential amino acid composition of is shown in Table 3. As can be seen from Table 3, the ratio of threonine to the total essential amino acid composition is
The starting material whey was 7.49%, whereas the concentrate II
Was 6.01%, a decrease of 20%.
【００１９】[0019]
【表３】 表３．ホエイ調製物の必須アミノ酸組成 原料ホエイ 濃縮液Ｉ 濃縮液II アミノ酸％ イソロイシン 5.98 4.62 6.00 ロイシン 9.60 11.47 11.93 リジン 9.11 8.83 9.95 メチオニン 2.16 1.92 2.13 シスチン 2.32 3.25 3.58 フェニルアラニン 3.44 3.67 3.47 チロシン 3.04 4.27 3.56 スレオニン 7.49 7.82 6.01 トリプトファン 1.95 1.97 2.23 バリン 6.06 6.24 5.62 ヒスチジン 1.96 2.14 1.96 その他 46.89 43.80 43.55 合計 100.00 100.00 100.00 [Table 3] Table 3. Essential amino acid composition of whey preparations Raw material whey concentrate I concentrate II amino acid% Isoleucine 5.98 4.62 6.00 Leucine 9.60 11.47 11.93 Lysine 9.11 8.83 9.95 Methionine 2.16 1.92 2.13 Cystine 2.32 3.25 3.58 Phenylalanine 3.44 3.67 3.47 Tyrosine 3.04 4.27 3.56 Threonine 7.49 7.82 6.01 Tryptophan 1.95 1.97 2.23 Valine 6.06 6.24 5.62 Histidine 1.96 2.14 1.96 Other 46.89 43.80 43.55 Total 100.00 100.00 100.00
【００２０】[0020]
【発明の効果】本発明の方法によれば、簡易な処理によ
り、工業的規模でかつ安価に効率良く、原料ホエイ中の
過剰なスレオニン含有量を適性レベルにまで低減したホ
エイ調製物を製造することができる。このようなホエイ
調製物は、乳児用調製粉乳、低アレルゲンミルク、栄養
食品、機能性食品等のたん白質素材として適している。EFFECT OF THE INVENTION According to the method of the present invention, a whey preparation can be produced on an industrial scale, inexpensively and efficiently by a simple treatment, in which the excess threonine content in the raw whey is reduced to an appropriate level. be able to. Such a whey preparation is suitable as a protein material for infant formula, low allergen milk, nutritional foods, functional foods and the like.
フロントページの続き (72)発明者 桑田 有 東京都東村山市栄町１−21−３ 明治乳 業株式会社 栄養科学研究所内 (56)参考文献 特開 平５−236883（ＪＰ，Ａ) 特表 平６−507312（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23C 21/00 A23C 9/14 - 9/15 A23J 3/08 Front Page Continuation (72) Inventor Yu Kuwata 1-21-3 Sakaemachi, Higashimurayama City, Tokyo Meiji Dairy Co., Ltd., Institute of Nutrition Science (56) Reference JP-A-5-236883 (JP, A) -507312 (JP, A) (58) Fields surveyed (Int.Cl. 7 , DB name) A23C 21/00 A23C 9/14-9/15 A23J 3/08
Claims (8)
〜１５分間加熱処理してｐＨ4.6±0.1で総たん白質の15
％以上40％以下を不溶化させ、生じた凝集たん白質を除
去することを特徴とする、アミノ酸組成におけるスレオ
ニンの含有率が低減されたホエイ調製物の製造方法。1. A raw material whey is heat-treated at a temperature of 70 ° C. or higher for 5 seconds to 15 minutes to obtain a total protein content of 15 at pH 4.6 ± 0.1.
% And 40% or less are insolubilized, and the resulting aggregated protein is removed, and a method for producing a whey preparation having a reduced threonine content in the amino acid composition.
イ、レンネットホエイ、酸ホエイ、ホエイたん白濃縮
物、分離ホエイたん白質から成る群より選択される少な
くとも一種である請求項１記載の方法。2. The method according to claim 1, wherein the raw material whey is at least one selected from the group consisting of cheese whey, milk whey, rennet whey, acid whey, whey protein concentrate and isolated whey protein.
ターを用いて行う請求項１記載の方法。3. The method according to claim 1, wherein the aggregated protein is removed by using a membrane filter.
る請求項３記載の方法。4. The method according to claim 3, wherein the membrane filter is an ultrafiltration membrane.
μｍの精密濾過膜である請求項３記載の方法。5. The membrane filter has a pore size of 0.01 to 0.5.
The method according to claim 3, which is a microfiltration membrane having a thickness of μm.
を遠心分離により除くことにより、凝集たん白質の除去
を行う請求項１記載の方法。6. The method according to claim 1, wherein the aggregated protein is removed by removing the precipitate formed by adding an acid to the aggregated protein by centrifugation.
おけるスレオニンの含有率が５〜6.5重量％となる請求
項１記載の方法。7. The method according to claim 1, wherein the content of threonine in the amino acid composition of the obtained whey preparation is 5 to 6.5% by weight.
法により製造され、アミノ酸組成におけるスレオニンの
含有率が低減されたホエイ調製物。8. A whey preparation produced by the method according to any one of claims 1 to 7 and having a reduced threonine content in the amino acid composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26260494A JP3386255B2 (en) | 1994-10-26 | 1994-10-26 | Whey preparation and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26260494A JP3386255B2 (en) | 1994-10-26 | 1994-10-26 | Whey preparation and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08116875A JPH08116875A (en) | 1996-05-14 |
| JP3386255B2 true JP3386255B2 (en) | 2003-03-17 |
Family
ID=17378106
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26260494A Expired - Fee Related JP3386255B2 (en) | 1994-10-26 | 1994-10-26 | Whey preparation and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3386255B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8211476B2 (en) | 2003-03-14 | 2012-07-03 | Meiji Co., Ltd. | Compositions against rotavirus infection and processes for producing the same |
| NZ527434A (en) * | 2003-08-07 | 2006-03-31 | Fonterra Co Operative Group | Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese |
-
1994
- 1994-10-26 JP JP26260494A patent/JP3386255B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08116875A (en) | 1996-05-14 |
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