JPH0687748B2 - Whey-Protein Modification Method - Google Patents
Whey-Protein Modification MethodInfo
- Publication number
- JPH0687748B2 JPH0687748B2 JP61112575A JP11257586A JPH0687748B2 JP H0687748 B2 JPH0687748 B2 JP H0687748B2 JP 61112575 A JP61112575 A JP 61112575A JP 11257586 A JP11257586 A JP 11257586A JP H0687748 B2 JPH0687748 B2 JP H0687748B2
- Authority
- JP
- Japan
- Prior art keywords
- whey protein
- heating
- whey
- water content
- powder
- 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
Links
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、ホエータンパク質の改質法、さらに詳しく
は、ホエータンパク質の加熱ゲル強度、保水性、起泡性
等の機能特性について改善し併せてホエータンパク質中
の細菌数を減少させ、その保存性を向上させるホエータ
ンパク質の改質法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for modifying whey protein, and more specifically, to improve the functional properties of whey protein such as heat gel strength, water retention and foaming property. The present invention relates to a method for modifying whey protein, which reduces the number of bacteria in the whey protein and improves its storage stability.
ホエーから分離されるホエータンパク質のうち、ゲル濾
過法、限外濾過法、イオン交換法で得られたものは、実
質的に未変性（加熱により変性されていない）なので、
ホエータンパク質の高い栄養価と幅広い機能特性を生か
して各種の加工食品用素材として利用され始めている。
未変性ホエータンパク質の機能特性としては、広範囲
のpHにおける高い溶解性、泡沫安定性、乳化性、
ゲル化性などがあげられる。そして、それぞれ特性を生
かして、各種の蛋白強化飲料、育児用飲料、メレン
ゲなどの菓子類、ソーセージ、ランチョンミート、
デザート類などに利用されている。ホエータンパク質は
チーズ及びカゼインの製造において副生するホエーから
製造されるが、未変性ホエータンパク質の製造に際して
は加熱による変性を防ぐために、噴霧乾燥工程を除いて
は、80℃を超えるような熱処理は適用しないのが普通で
ある。Of the whey proteins separated from whey, those obtained by gel filtration, ultrafiltration and ion exchange are substantially undenatured (not denatured by heating),
Taking advantage of the high nutritional value and wide range of functional properties of whey protein, it has started to be used as a material for various processed foods.
The functional properties of undenatured whey protein include high solubility over a wide range of pH, foam stability, emulsification,
Examples include gelation property. And by making the best use of their respective characteristics, various protein-enriched beverages, childcare beverages, confectionery such as meringue, sausages, luncheon meats,
It is used for desserts. Whey protein is produced from whey by-produced in the production of cheese and casein, in the production of undenatured whey protein to prevent denaturation by heating, except for the spray drying step, heat treatment above 80 ℃ It is usually not applied.
前記したような未変性ホエータンパク質の機能特性は、
いずれも卵白の機能特性と共通点があり、各種食品への
利用に際して機能特性、価格等の面で競合関係にある。
したがって品質、価格等の点で卵白よりまさっているホ
エータンパク質製品の開発が望まれていた。また未変性
ホエータンパク質は、加熱変性を防ぐために、製造工程
において可及的低い温度で加熱処理しているので、細菌
管理を厳重に行っても生菌数が多くなることがある。し
たがって、食品加工用素材として利用するには、細菌数
の少ない安定した製品を供給する必要がある。The functional properties of the native whey protein as described above are
All of them have similarities to the functional characteristics of egg white, and are competitive in terms of functional characteristics and price when used in various foods.
Therefore, it has been desired to develop a whey protein product which is superior to egg white in terms of quality and price. In addition, since the undenatured whey protein is heat-treated at a temperature as low as possible in the production process in order to prevent denaturation by heating, the viable cell count may increase even if strict bacterial control is performed. Therefore, in order to use it as a food processing material, it is necessary to supply a stable product with a low number of bacteria.
本発明は未変性ホエータンパク質の有する機能特性が向
上するとともに、細菌数が減少して保存性も向上した、
改質されたホエータンパク質を提供することを目的とす
る。In the present invention, the functional properties of the undenatured whey protein are improved, the number of bacteria is reduced, and the storage stability is improved.
The purpose is to provide a modified whey protein.
本発明のホエータンパク質の改質法は、未変性ホエータ
ンパク質粉を加湿した後、得られた加湿粉を加熱乾燥す
ることを特徴とする。The method for modifying whey protein of the present invention is characterized by humidifying the undenatured whey protein powder and then heating and drying the obtained humidified powder.
本発明で使用する未変性ホエータンパク質は、ゲル濾過
法、限外濾過法、イオン交換法等で得られるホエータン
パク質濃縮物（Whey protein concentrate以下WPCと
いう）、限外濾過により濃縮後カルボキシメチルセルロ
ースを添加して吸着分離する方法等で得られるホエータ
ンパク質単離物（Whey protein isolate以下WPIとい
う）等であり、ホエータンパク質含量が75％以上のもの
が好ましい。その分析例は第１表の通りである。The undenatured whey protein used in the present invention includes whey protein concentrate (WPC) obtained by gel filtration, ultrafiltration, ion exchange, etc., and carboxymethylcellulose added after concentration by ultrafiltration. Whey protein isolate (hereinafter referred to as WPI) obtained by a method such as adsorption and separation, and a whey protein content of 75% or more is preferable. An example of the analysis is shown in Table 1.
以下本発明の好ましい具体例について示す。 Preferred specific examples of the present invention will be shown below.
WPC,WPI等は通常粉末状であるので、これらを加湿する
には所要量の水を噴霧等の手段により添加し、粉体混合
機中で十分混合して均一になるようにする。Since WPC, WPI and the like are usually in powder form, in order to humidify them, a required amount of water is added by means such as spraying and mixed sufficiently in a powder mixer to make them uniform.
加湿後の水分含量はWPC,WPI自体の水分含量によっても
異なるが、８〜20％が適当であり、機能の改善の点から
特に10％前後が好ましい。そして、８％未満であると機
能特性の改善及び殺菌効果が不十分となる。20％を超え
ると加熱乾燥に長時間を要するばかりでなく、ゲル強
度、ホイップ性、併安定性等の機能特性も低下してくる
ようになる。The water content after humidification varies depending on the water content of WPC and WPI itself, but is preferably 8 to 20%, and particularly preferably about 10% from the viewpoint of improving the function. And if it is less than 8%, the improvement of the functional characteristics and the bactericidal effect are insufficient. If it exceeds 20%, not only does it take a long time for heating and drying, but also the functional properties such as gel strength, whipping property, and co-stability are deteriorated.
ついで加湿したものを加熱乾燥する。加熱乾燥は熱風乾
燥により行うと効率的であるが、その他適宜の手段を採
用することもできる。Then, the humidified product is dried by heating. It is efficient to carry out the heating and drying by hot air drying, but other appropriate means can be adopted.
加熱乾燥温度及び時間は加湿後の水分含量により異なる
が70℃では５時間、80〜100℃では0.5〜２時間位が適当
である。The heating and drying temperature and time vary depending on the water content after humidification, but are preferably 5 hours at 70 ° C and 0.5 to 2 hours at 80 to 100 ° C.
加熱乾燥温度が70℃以下では長時間を要し、作業性が低
下する。また100℃では２時間以上になると褐変化反応
が進行し白色度が低下してくるようになる。When the heating and drying temperature is 70 ° C or lower, it takes a long time and the workability is deteriorated. Further, at 100 ° C., the browning reaction progresses and the whiteness decreases after 2 hours.
つぎに、本発明の試験例を示す。Next, a test example of the present invention will be shown.
試験例１ ゲル化性に関してつぎの通り試験を行った。Test Example 1 The following test was performed on gelation property.
WPI（水分4.0％、ホエータンパク質93.0％）に水を変
量、噴霧添加し、十分に混合して均一に加湿して、水分
11.54％、16.64％、26.21％の試料を得た。各試料を混
合撹拌しながら、90℃で２時間、熱風乾燥した。3Nの塩
酸にてpHを6.5に調整した0.5Mの塩化ナトリウムを含む1
0％の各試料溶液を調製し、約150ml宛を直径30mmのチュ
ーブに充填した。加熱は75℃の湯浴中で１時間行ない、
得られたゲルは、氷冷後４〜５℃で一夜放置した。各パ
ラメーターの測定は、ゲルを室温下で１時間保持した
後、正確に厚さ8mmに切り出してから行なった。Water is added to WPI (moisture 4.0%, whey protein 93.0%) in a variable amount, sprayed, thoroughly mixed and evenly moisturized
11.54%, 16.64% and 26.21% samples were obtained. Each sample was dried with hot air at 90 ° C. for 2 hours while mixing and stirring. Contains 0.5M sodium chloride, the pH of which was adjusted to 6.5 with 3N hydrochloric acid 1
Each sample solution of 0% was prepared and about 150 ml was filled in a tube having a diameter of 30 mm. Heating is done in a hot water bath at 75 ℃ for 1 hour,
The obtained gel was left to stand overnight at 4 to 5 ° C after cooling with ice. The measurement of each parameter was carried out after the gel was kept at room temperature for 1 hour and then accurately cut into a thickness of 8 mm.
（１） ゲル強度 全研社製テクスチュロメーターを用いた。測定条件はク
リアランス5mm、プランジャー直径50mmとした。試料ゲ
ルは７個切り出し、それぞれについて圧縮を行なった。
各パラメーターは、測定値の最大、最小を除いた５つの
平均として示した。ゲル強度は第一ピークの高さを荷重
（ｇ）に換算した堅さ（hardness）として示した。結果
を第２表に示す。(1) Gel strength A texturometer manufactured by Zenken Co., Ltd. was used. The measurement conditions were a clearance of 5 mm and a plunger diameter of 50 mm. Seven sample gels were cut out and compressed for each.
Each parameter is shown as an average of 5 excluding the maximum and minimum of the measured values. The gel strength was shown as the hardness obtained by converting the height of the first peak into a load (g). The results are shown in Table 2.
第２表から明らかなように加湿後、加熱乾燥した試料
（No.1,2及び３）はゲル強度が対照A,Bに比較して増加
している。ただし加熱前の水分の増加に伴い、ゲル強度
は低下している。 As is clear from Table 2, the samples (Nos. 1, 2 and 3) which were dried by heating after humidification had an increased gel strength as compared with the controls A and B. However, the gel strength decreased as the water content increased before heating.
試験例２ WPIを試験例１と同様の方法で加湿し、水分13.4％の試
料粉を得た。Test Example 2 WPI was humidified in the same manner as in Test Example 1 to obtain a sample powder having a water content of 13.4%.
70℃,80℃,90℃及び100℃にコントロールした熱風乾燥
機内に試料粉をそれぞれ投入し、混合撹拌しながら加熱
処理を行なった。The sample powders were respectively put into the hot air dryers controlled at 70 ° C, 80 ° C, 90 ° C and 100 ° C, and heat treatment was performed while mixing and stirring.
加熱時間と試料のゲル化性の関係を調べるため、0.5,1.
0,2.0及び5.0時間経過時点で試料粉を取り出した。To investigate the relationship between the heating time and the gelation property of the sample, 0.5, 1.
The sample powder was taken out at 0, 2.0 and 5.0 hours.
3Nの塩酸にてpH5.9に調整した0.5Mの塩化ナトリウムを
含む12％の試料溶液を調製し、以下試験例１と同様にし
てゲル強度を測定した。また東京電色株式会社製の色差
計Model TC-1500を使用して各試料粉の白色度を測定し
た。結果を第３表に示す。A 12% sample solution containing 0.5 M sodium chloride adjusted to pH 5.9 with 3 N hydrochloric acid was prepared, and the gel strength was measured in the same manner as in Test Example 1 below. The whiteness of each sample powder was measured using a color difference meter Model TC-1500 manufactured by Tokyo Denshoku Co., Ltd. The results are shown in Table 3.
第３表から明らかなように70℃では５時間、80℃,90℃
及び100℃では0.5時間以上の場合、ゲル強度の増加の結
果が認められている。ただし100℃の場合は2.0時間以上
となると白色度の低下、すなわち褐変化の現象が認めら
れるようになる。 As is clear from Table 3, 5 hours at 70 ℃, 80 ℃, 90 ℃
At 100 ° C. and 0.5 hours or more, an increase in gel strength was observed. However, when the temperature is 100 ° C, the whiteness decreases, that is, the phenomenon of browning is observed after 2.0 hours.
試験例３ 試験例１で得られた加熱乾燥試料No.1及びNo.2をタンパ
ク質濃度１％の水溶液とし、1N塩酸、1N水酸化ナトリウ
ムにて種々のpHに調製後、11000G、20分間の遠心距離を
行った。上清タンパク質濃度をミクロケルダール法によ
って求め、遠心分離前の試料のタンパク質濃度に体する
百分率を算出し、溶解性とした。結果を第４表に示す。Test Example 3 Heat-dried samples No. 1 and No. 2 obtained in Test Example 1 were made into an aqueous solution having a protein concentration of 1%, adjusted to various pHs with 1N hydrochloric acid and 1N sodium hydroxide, and then subjected to 11000G for 20 minutes. Centrifugal distance was performed. The supernatant protein concentration was determined by the micro-Kjeldahl method, and the percentage of the protein concentration of the sample before centrifugation was calculated to determine the solubility. The results are shown in Table 4.
No.1,No.2とを対照ＡおよびＢと差がなく良好な溶解性
を示した。 No. 1 and No. 2 showed no difference from Controls A and B and showed good solubility.
試験例４ 試験例１において加湿し、加熱乾燥して得た試料No.1,
2,3,対照Ａ及び対照Ｂを0.01Mリン酸ナトリウム緩衝液
（pH7）に、タンパク質濃度１％で溶解した各試料溶液1
0mlを、ブレンダー（日本精機社、AM−５型）中で３分
間ホイップ（10000rpm）後、試料を直ちに50mlのメスシ
リンダーに移した。泡の相、水相（ドレイン）及び全量
の容積を測定し、次式によってホイップ性、泡安定性を
算出した。泡安定性は、ホイップ後30分経過した時点の
それぞれの値から求めた。Test Example 4 Sample No. 1 obtained by humidifying and heating and drying in Test Example 1
Each sample solution 1 in which 2, 3 and Control A and Control B were dissolved in 0.01M sodium phosphate buffer (pH 7) at a protein concentration of 1% 1
After whipped (10000 rpm) for 3 minutes in a blender (Nihon Seiki Co., Ltd., AM-5 type), 0 ml was immediately transferred to a 50 ml graduated cylinder. The foam phase, the water phase (drain) and the total volume were measured, and the whipping property and foam stability were calculated by the following formulas. The foam stability was determined from the respective values at the time point 30 minutes after the whipping.
ホイップ性＝（撹拌直後の総容積−ドレイン量）/10ml 泡安定性＝（撹拌直後の総容積 −30分後のドレイン量）/10ml 結果を第５表に示す。Whipping property = (total volume immediately after stirring−drain amount) / 10 ml Foam stability = (total volume immediately after stirring−drain amount after 30 minutes) / 10 ml The results are shown in Table 5.
以上の結果からNo.1及び２はホイップ性、泡安定性との
対照Ａに比して向上しているが、No.3は低下している。 From the above results, Nos. 1 and 2 have improved whipping properties and foam stability as compared with Control A, but No. 3 has decreased.
試験例５ WPI（水分4.1％）を10.1％（No.1）、14.8％（No.2）及
び19.9％（No.3）に加湿後、各試料を、90℃にコントロ
ールした熱風乾燥機内に入れ、１時間、２時間、及び５
時間経過時点で試料粉の生菌数を測定した。結果を第６
表に示す。Test Example 5 WPI (water content 4.1%) was humidified to 10.1% (No.1), 14.8% (No.2) and 19.9% (No.3), and then each sample was placed in a hot air dryer controlled at 90 ° C. Fill, 1 hour, 2 hours, and 5
The viable cell count of the sample powder was measured after the lapse of time. The sixth result
Shown in the table.
第６表から90℃で１時間以上加熱すると生菌数が大幅に
減少していることがわかる。 It can be seen from Table 6 that the viable cell count is significantly reduced when heated at 90 ° C for 1 hour or longer.
実施例１ WPC（水分4.6％、ホエータンパク質75.0％）10kgに水を
噴霧して加湿し、混合機で混合し、水分を11.73％とし
た。得られた試料粉10.8kgを90℃にコントロールした熱
風乾燥機内に入れ、混合撹拌しながら２時間加熱処理を
行い、水分1.55％のWPC粉9.8kgを得た。Example 1 10 kg of WPC (water content 4.6%, whey protein 75.0%) was sprayed with water to be humidified and mixed by a mixer to make the water content 11.73%. 10.8 kg of the obtained sample powder was placed in a hot-air dryer controlled at 90 ° C. and heat-treated for 2 hours while mixing and stirring to obtain 9.8 kg of WPC powder having a water content of 1.55%.
得られたWPC粉及び対照C,Dについて試験例１と同様な方
法でゲルを調製し、ゲル強度及び離水率を測定した。結
果を第５表に示す。A gel was prepared from the obtained WPC powder and the controls C and D by the same method as in Test Example 1, and the gel strength and the water separation rate were measured. The results are shown in Table 5.
第７表からわかるように、加湿、加熱処理によるゲル強
度、離水率が対照Ｃ及びＤに比較して向上している。 As can be seen from Table 7, the gel strength by the humidification and heat treatment and the water separation rate are improved as compared with the controls C and D.
実施例２ WPI（水分4.0％、ホエータンパク質93.0％）10kgに水を
噴霧して加湿し、混合機で混合し水分を11.3％とした。
得られた試料粉10.8kgを90℃にコントロールした熱風乾
燥機内に入れ、混合撹拌しながら２時間加熱処理を行
い、水分1.05％のWPI粉9.8kgを得た。Example 2 10 kg of WPI (water content 4.0%, whey protein 93.0%) was sprayed with water to be humidified and mixed by a mixer to make the water content 11.3%.
10.8 kg of the obtained sample powder was placed in a hot-air dryer controlled at 90 ° C. and heat-treated for 2 hours while mixing and stirring to obtain 9.8 kg of WPI powder having a water content of 1.05%.
得られたWPI答及び対照A,Bについて試験例１と同様な方
法（ただし試験溶液のPHは5.9に調整した）でゲルを調
製し、ゲル強度及び離水率を測定した。結果を第８表に
示す。A gel was prepared for the obtained WPI answer and controls A and B by the same method as in Test Example 1 (however, the pH of the test solution was adjusted to 5.9), and the gel strength and the water separation rate were measured. The results are shown in Table 8.
〔発明の効果〕 以上のべたように、本発明は未変性ホエータンパク質の
その使用目的に応じて必要程度の加湿をした後、加熱乾
燥するという簡単な手段により、ホエータンパク質の溶
解性、白色度を劣化させることなく、ゲル化性（ゲル強
度、離水率）起泡性（ホイップ性、泡安定性）等の機能
特性を向上できるばかりでなく、生菌数を減少させて保
存性の向上ができるという効果を奏するものである。 [Effects of the Invention] As described above, the present invention provides the solubility and whiteness of whey protein by a simple means of humidifying the undenatured whey protein to a necessary degree according to the purpose of use and then heating and drying. Not only can functional properties such as gelling property (gel strength, water separation rate) foaming property (whipped property, foam stability) be improved without degrading, but the viable cell count can be reduced and storage stability can be improved. The effect is that it can be done.
したがってホエータンパク質の各種食品の利用拡大を計
るとこが可能となる。Therefore, it is possible to expand the use of various foods containing whey protein.
Claims (4)
得られた加湿粉を加熱乾燥することを特徴とするホエー
タンパク質の改質法。1. After moistening the undenatured whey protein powder,
A method for modifying whey protein, which comprises heating and drying the obtained moistened powder.
特許請求の範囲第１項記載のホエータンパク質の改質
法。2. A method for modifying whey protein according to claim 1, wherein the water content is humidified to 8 to 20%.
する特許請求の範囲第１項記載のホエータンパク質の改
質法。3. A method for modifying whey protein according to claim 1, which comprises heating and drying to a water content of 1 to 5%.
ことを特徴とする特許請求の範囲第１項記載のホエータ
ンパク質の改質法。4. The method for modifying whey protein according to claim 1, which comprises heating and drying at 70 ° C. to 100 ° C. for 5 to 0.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61112575A JPH0687748B2 (en) | 1986-05-19 | 1986-05-19 | Whey-Protein Modification Method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61112575A JPH0687748B2 (en) | 1986-05-19 | 1986-05-19 | Whey-Protein Modification Method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62269644A JPS62269644A (en) | 1987-11-24 |
| JPH0687748B2 true JPH0687748B2 (en) | 1994-11-09 |
Family
ID=14590150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61112575A Expired - Fee Related JPH0687748B2 (en) | 1986-05-19 | 1986-05-19 | Whey-Protein Modification Method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0687748B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01196254A (en) * | 1988-02-01 | 1989-08-08 | San Ei Chem Ind Ltd | Preparation of yogurt |
| DK0485663T3 (en) * | 1990-11-12 | 1994-03-14 | Quest Int | Edible composition of denatured whey proteins |
| JP2529052B2 (en) * | 1991-01-25 | 1996-08-28 | 雪印乳業株式会社 | Whey protein-containing solution, whey protein gel product using the same, whey protein powder, and processed food |
| DK1748701T3 (en) * | 2004-05-07 | 2010-09-20 | Wisconsin Alumni Res Found | Methods and compositions involving whey protein isolates |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5842744B2 (en) * | 1975-06-16 | 1983-09-21 | マ−ス ジ−．ビ−．リミテツド | Food manufacturing method |
| GB2055846B (en) * | 1979-07-03 | 1983-02-23 | Express Dairy Foods | Process for lowering the gelling temperature of whey proteins obtained from milk |
-
1986
- 1986-05-19 JP JP61112575A patent/JPH0687748B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62269644A (en) | 1987-11-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |