JP6514766B2 - ヨーグルトの生産 - Google Patents
ヨーグルトの生産 Download PDFInfo
- Publication number
- JP6514766B2 JP6514766B2 JP2017511136A JP2017511136A JP6514766B2 JP 6514766 B2 JP6514766 B2 JP 6514766B2 JP 2017511136 A JP2017511136 A JP 2017511136A JP 2017511136 A JP2017511136 A JP 2017511136A JP 6514766 B2 JP6514766 B2 JP 6514766B2
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- protease inhibitor
- protein
- ppii
- potato
- 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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Classifications
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
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- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P5/00—Preparation of hydrocarbons or halogenated hydrocarbons
- C12P5/02—Preparation of hydrocarbons or halogenated hydrocarbons acyclic
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/30—Fuel from waste, e.g. synthetic alcohol or diesel
Landscapes
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- Engineering & Computer Science (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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- Biomedical Technology (AREA)
Description
[本発明1001]
好適な培養培地に選択された微生物を含む発酵スターターカルチャーを提供する段階、培養培地に植物タンパク質プロテアーゼ阻害物質を加える段階、培養培地において微生物を培養する段階、およびヨーグルトを回収する段階を含む、ヨーグルトを調製するための方法。
[本発明1002]
微生物の増殖がペプチド制限型である、ヨーグルトを発酵させるための本発明1001の方法。
[本発明1003]
植物タンパク質プロテアーゼ阻害物質がジャガイモタンパク質プロテアーゼ阻害物質である、本発明1001または本発明1002の方法。
[本発明1004]
乳酸菌および酵母菌からなる群より微生物が選択される、本発明1001〜1003のいずれかの方法。
[本発明1005]
ストレプトコッカス属(Streptococcus)、ラクトバチルス属(Lactobacillus)、ラクトコッカス属(Lactococcus)、カルノバクテリウム属(Carnobacterium)、ロイコノストック属(Leuconostoc)、およびペディオコッカス属(Pediococcus)の群より、またはビフィドバクテリウム目(Bifidobacteriales)より微生物が選択される、本発明1001〜1004のいずれかの方法。
[本発明1006]
培養培地が乳を含む、前記本発明のいずれかの方法。
[本発明1007]
ジャガイモタンパク質プロテアーゼ阻害物質が5 g/l〜0.001 g/lの量で培養培地中に存在する、前記本発明のいずれかの方法。
[本発明1008]
培養培地のpHが2〜10である、前記本発明のいずれかの方法。
[本発明1009]
発酵中の温度が-10℃〜+60℃である、前記本発明のいずれかの方法。
本発明は、選択された微生物を好適な培養培地に含む、発酵スターターカルチャーを提供する段階、植物タンパク質プロテアーゼ阻害物質、好ましくはジャガイモタンパク質プロテアーゼ阻害物質を培養培地に添加する段階、培養培地において微生物を培養する段階、およびヨーグルトを回収する段階を含む、ヨーグルトを調製する方法に関係する。
・pH8で可溶性である
・pKa < 8である
・TIA活性とCTIA活性の双方を有し、いずれの活性も80℃、30分間の加熱処理で失われるが、それにもかかわらずラグタイムの短縮能は少なくとも90℃まではインタクトのままである。
・17.5〜18.2 kDaの分子量を有する。
PPIアイソレートはジャガイモプロテアーゼ阻害物質アイソレートであり、PPIIと略することができる。PPIアイソレートは工程における2つの異なる時点で発酵混合物に加えられた、すなわち1)低温殺菌前に乳に、そして2)低温殺菌後にスターターカルチャーと共に乳に加えられた。第三の選択肢では、乳/ヨーグルト中のPPIIの最終濃度を考慮しながらスターターカルチャーの作製中にPPIIを添加する。
0.005〜0.025%(w/w)の異なる用量のPPIIを用いて、実施例1に従ってヨーグルトを調製した。PPIIの添加によって達成された時間の短縮をPPIIの使用濃度に対してプロットした。様々な量のPPIIのラグタイムに対する効果を比較するために、発酵によってpH5.0に達するまでに必要とされた時間を用いた。図2において示されるように、ジャガイモタンパク質プロテアーゼ阻害物質アイソレート量を増加させると発酵時間が有意に短縮された。
低温殺菌の前または後におけるPPIIの添加では、いずれも同等の用量依存的な時間短縮曲線が生じた(図4および図6)。先の2つの実施例において説明されるように、予め決められたスターターカルチャーを用いてヨーグルトを調製した。低温殺菌に先立ち、乳にPPIIを加えた。乳-PPIIプレミックスは低温殺菌しなかった(室温、RT)、または80℃、85℃、および90℃の3つの異なる温度にて30分間低温殺菌した。全てのサンプルについて得られた(絶対的または相対的な)時間の短縮はPPIIの用量に依存しており、異なる加熱処理の間には有意な差が認められなかった。本実験における最適PPIIの用量は0.1%であることが認められ、それにより有意な相対時間短縮がもたらされた(≒20%)。
50℃において、5 mM CaCl2(SigmaAldrich, C3881)を含む100 mM pH5.0のクエン酸緩衝液でアゾカゼイン(SigmaAldrich, A2765)タンパク質を溶解し、37℃にまで冷却することによって、30g/Lのアゾカゼイン保存溶液を調製した。プロテアーゼ活性を有する凍結乾燥菌ライセートを1 mM HCl溶液に溶解した。PPIIをpH3.0の酢酸溶液に溶解した。
2種類の植物供給源、エンドウおよびダイズに由来するプロテアーゼ阻害物質は大規模の商業的加工のために非常に利用しやすいため、ヨーグルト発酵のラグタイムを短縮させる能力についてこれらを試験した。さらに、動物由来食品のプロテアーゼ阻害物質の代表的な供給源であるため、タマゴのタンパク質について試験した。
異なるヨーグルト系におけるPPIIによるラグタイムの短縮を検証するため、異なる市販のスターターカルチャーを試した。最終的なヨーグルトの粘度および酸度の順で最大の変化が評価できるようにスターターカルチャーを選択した。試験されたスターターカルチャーはCeska(登録商標)-starヨーグルトカルチャーY200、Y700、Y900、Y104およびY508(ストレプトコッカス・サーモフィラス(St. thermophilus)ならびにラクトバチルス・デルブレッキー(Lb.delbrueckii) 亜種ブルガリクス(bulgaricus)の様々な混合物)、およびCSK Food Enrichment B.V.のB193(ストレプトコッカス・サーモフィラス(St.thermophilus)、ラクトバチルス・デルブレッキー(Lb.delbrueckii)亜種ブルガリクス(bulgaricus)、ラクトバチルス・アシドフィルス(Lb.acidophilus)ならびにビフィドバクテリウム(Bifidobacteria)の混合物)であった。
ある系がペプチド制限型であるかどうかを評価するために、用量反応試験を行うことができる。その原則を、発酵中に利用可能なペプチドの濃度を様々に変えたモデル系においてここに示す。ヨーグルト発酵系においては、該ヨーグルト発酵がペプチド制限型であるかどうかを決定するために、ペプチド濃度を同様に変えることができる。
ジャガイモタンパク質を本質的にPouvreauの方法(Pouvreau, 2001)に従って分画した。
Claims (8)
- 好適な培養培地に選択された微生物を含む発酵スターターカルチャーを提供する段階、培養培地に植物タンパク質プロテアーゼ阻害物質を加える段階、培養培地において微生物を培養する段階、およびヨーグルトを回収する段階を含む、ヨーグルトを調製するための方法であって、植物タンパク質プロテアーゼ阻害物質がジャガイモタンパク質プロテアーゼ阻害物質である、前記方法。
- 微生物の増殖がペプチド制限型である、ヨーグルトを発酵させるための請求項1に記載の方法。
- 乳酸菌および酵母菌からなる群より微生物が選択される、請求項1または2のいずれか一項に記載の方法。
- ストレプトコッカス属(Streptococcus)、ラクトバチルス属(Lactobacillus)、ラクトコッカス属(Lactococcus)、カルノバクテリウム属(Carnobacterium)、ロイコノストック属(Leuconostoc)、およびペディオコッカス属(Pediococcus)の群より、またはビフィドバクテリウム目(Bifidobacteriales)より微生物が選択される、請求項1〜3のいずれか一項に記載の方法。
- 培養培地が乳を含む、請求項1〜4のいずれか一項に記載の方法。
- ジャガイモタンパク質プロテアーゼ阻害物質が5 g/l〜0.001 g/lの量で培養培地中に存在する、請求項1〜5のいずれか一項に記載の方法。
- 培養培地のpHが2〜10である、請求項1〜6のいずれか一項に記載の方法。
- 発酵中の温度が-10℃〜+60℃である、請求項1〜7のいずれか一項に記載の方法。
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