TW202209978A - Water-soluble soybean polysaccharides and method for producing same - Google Patents
Water-soluble soybean polysaccharides and method for producing same Download PDFInfo
- Publication number
- TW202209978A TW202209978A TW110117017A TW110117017A TW202209978A TW 202209978 A TW202209978 A TW 202209978A TW 110117017 A TW110117017 A TW 110117017A TW 110117017 A TW110117017 A TW 110117017A TW 202209978 A TW202209978 A TW 202209978A
- Authority
- TW
- Taiwan
- Prior art keywords
- water
- soluble soybean
- protein
- arabinose
- galactose
- Prior art date
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 83
- 244000068988 Glycine max Species 0.000 title claims abstract description 83
- 150000004676 glycans Chemical class 0.000 title claims abstract description 72
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 72
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 72
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 101800000263 Acidic protein Proteins 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 34
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 34
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 32
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 30
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 30
- 229930182830 galactose Natural products 0.000 claims abstract description 28
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims abstract description 12
- 238000005886 esterification reaction Methods 0.000 claims abstract description 11
- 230000032050 esterification Effects 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract 2
- 239000006185 dispersion Substances 0.000 claims description 23
- 239000003381 stabilizer Substances 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 abstract description 32
- 235000013305 food Nutrition 0.000 abstract description 15
- 239000002245 particle Substances 0.000 abstract description 15
- 235000013361 beverage Nutrition 0.000 abstract description 12
- 102000014171 Milk Proteins Human genes 0.000 abstract description 11
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- 235000021239 milk protein Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 235000021568 protein beverage Nutrition 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 21
- 239000000243 solution Substances 0.000 description 15
- 230000002378 acidificating effect Effects 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 8
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000006228 supernatant Substances 0.000 description 8
- 235000013527 bean curd Nutrition 0.000 description 7
- 235000013322 soy milk Nutrition 0.000 description 7
- 238000007257 deesterification reaction Methods 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000020124 milk-based beverage Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 235000020244 animal milk Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
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- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- -1 for example Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000004255 ion exchange chromatography Methods 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- HNSDLXPSAYFUHK-UHFFFAOYSA-N 1,4-bis(2-ethylhexyl) sulfosuccinate Chemical compound CCCCC(CC)COC(=O)CC(S(O)(=O)=O)C(=O)OCC(CC)CCCC HNSDLXPSAYFUHK-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000005349 anion exchange Methods 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000012173 organic fruit juice Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000003495 polar organic solvent Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000011085 pressure filtration Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/602—Arabinose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/608—Galactose
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
本發明是有關於一種水溶性大豆多糖類及其製造方法、蛋白質的分散穩定劑以及酸性蛋白飲食品。The present invention relates to a water-soluble soybean polysaccharide and its production method, a protein dispersion stabilizer, and an acidic protein food and drink.
已知有將乳蛋白質與糖質一起發酵、或者分散於有機酸的水溶液中的酸性乳飲料，其中高甲氧基果膠（high-methoxyl pectin）及羧甲基纖維素（carboxymethyl cellulose）等被用作乳蛋白質粒子的分散穩定劑。若將專利文獻1中所揭示的以自大豆中分離去除油脂及蛋白質而得的***為原料，在酸性條件下進行高溫加壓提取而獲得的水溶性大豆多糖類用作該分散穩定劑，則可於果膠（pectin）等無法達成的低於pH4的酸性下，以黏度非常低的狀態使乳蛋白質粒子分散穩定化。藉此，可製作與添加有果膠且有糊狀感的重口感的飲料不同的、之前沒有的清爽的輕口感的酸性乳飲料（專利文獻2）。 但是，酸性乳飲料有高調配蛋白質者及使用發酵乳來製作飲料者。若使用水溶性大豆多糖類在低於pH4的條件下製備該些飲料，則存在變成酸味非常強的飲料，或者由於低pH而乳酸菌不能生長，無法製作活菌型的乳酸菌飲料等問題。另一方面，所述水溶性大豆多糖類於超過pH4.2的pH範圍內，不能顯示蛋白質粒子的充分的分散穩定化能力，或者若增加添加量，則會妨礙清爽的口感。因此，期望一種可於高於pH4.2的pH環境下、且以低黏度穩定分散乳蛋白質粒子的水溶性多糖類。 [現有技術文獻] [專利文獻]Acidic milk beverages in which milk proteins are fermented together with carbohydrates or dispersed in an organic acid aqueous solution are known, among which high-methoxyl pectin and carboxymethyl cellulose are used. Used as a dispersion stabilizer for milk protein particles. If the water-soluble soybean polysaccharide obtained by high-temperature pressure extraction under acidic conditions using bean curd dregs obtained by separating and removing oil and protein from soybeans as disclosed in Patent Document 1 is used as the dispersion stabilizer, Then, it is possible to disperse and stabilize milk protein particles in a state of very low viscosity in an acidity lower than pH 4 that cannot be achieved with pectin or the like. Thereby, it is possible to produce an acidic milk beverage with a refreshing light texture, which has never been seen before, and is different from a drink with a thick texture and a mushy taste to which pectin is added (Patent Document 2). However, there are those with high protein content and those who use fermented milk for the production of acidic milk beverages. When these beverages are prepared using water-soluble soybean polysaccharides at a pH lower than 4, there are problems such as a beverage with a very strong sour taste, or a lactic acid bacteria cannot grow due to low pH, and a live bacteria-type lactic acid bacteria beverage cannot be produced. On the other hand, in the pH range exceeding pH 4.2, the water-soluble soybean polysaccharide cannot exhibit sufficient dispersion and stabilization ability of protein particles, or when the addition amount is increased, the refreshing texture is hindered. Therefore, a water-soluble polysaccharide that can stably disperse milk protein particles with a low viscosity in a pH environment higher than pH 4.2 is desired. [Prior Art Literature] [Patent Literature]
[專利文獻1]日本專利特開平3-236759號公報 [專利文獻2]日本專利特開平7-059512號公報[Patent Document 1] Japanese Patent Laid-Open No. 3-236759 [Patent Document 2] Japanese Patent Laid-Open No. 7-059512
[發明所欲解決之課題] 現有技術中，於pH4.2以上的pH範圍內，關於酸性乳飲料等酸性蛋白飲料的穩定性，未必可謂充分，有待進一步改良。 本發明的目的在於，針對酸性蛋白飲料等酸性蛋白飲食品，提供一種即便於蛋白質的等電點附近即pH4.2以上的pH範圍內，亦使蛋白質粒子分散穩定化，可以低黏度賦予清爽的口感的原材料。 [解決課題之手段][The problem to be solved by the invention] In the prior art, in the pH range of pH 4.2 or higher, the stability of acidic protein drinks such as acidic milk drinks is not necessarily sufficient, and further improvement is required. An object of the present invention is to provide, for acidic protein food and beverages such as acidic protein drinks, a solution that stabilizes the dispersion of protein particles even in a pH range of pH 4.2 or higher near the isoelectric point of protein, and can provide a refreshing drink with a low viscosity. Raw materials for taste. [Means of Solving Problems]
本發明者等人針對所述課題的解決進行了努力研究，結果發現，水溶性大豆多糖類的構成糖的成分中，***糖（arabinose）/半乳糖（galactose）的數值以0.15≦***糖/半乳糖≦0.40的範圍存在，且甲基酯化度為30%以下的水溶性大豆多糖類即便於pH4.2以上的pH範圍內，亦可使酸性蛋白飲食品的乳蛋白質分散穩定化，從而完成本發明。The inventors of the present invention have made diligent studies to solve the above-mentioned problems, and as a result, found that among the constituent sugars of water-soluble soybean polysaccharides, the numerical value of arabinose/galactose is 0.15≦arabinose/ The water-soluble soybean polysaccharides with a degree of methyl esterification of 30% or less exist in the range of galactose≦0.40, even in the pH range of pH 4.2 or more, the milk protein dispersion of acidic protein food and drink can be stabilized, thereby The present invention has been completed.
即，本發明是： （1）一種水溶性大豆多糖類，其中於水溶性大豆多糖類的構成糖的成分中，***糖/半乳糖的數值以0.15≦***糖/半乳糖≦0.40的範圍存在，且甲基酯化度為30%以下； （2）如（1）所述的水溶性大豆多糖類，其中***糖/半乳糖的數值為0.20≦***糖/半乳糖≦0.35； （3）一種水溶性大豆多糖類的製造方法，其特徵在於，將藉由在pH1.5～4.0、40℃～低於100℃、15分鐘～600分鐘的條件下加熱大豆原料而獲得的含有水溶性大豆多糖類的漿料調整為pH4.0～7.0後進行固液分離，並將所獲得的含有水溶性大豆多糖類的溶液脫酯化後進行精製，其中所述水溶性大豆多糖類中，***糖/半乳糖的數值以0.15≦***糖/半乳糖≦0.40的範圍存在，且甲基酯化度為30%以下； （4）如（3）所述的水溶性大豆多糖類的製造方法，其中在pH1.5～3.5、60℃～低於100℃、30分鐘～150分鐘的條件下加熱大豆原料； （5）一種蛋白質的分散穩定劑，含有如（1）或（2）所述的水溶性大豆多糖類作為有效成分； （6）一種酸性蛋白飲食品，含有如（5）所述的蛋白質的分散穩定劑； （7）如（6）所述的酸性蛋白飲食品，其中酸性蛋白飲食品為酸性蛋白飲料。 [發明的效果]That is, the present invention is: (1) A water-soluble soybean polysaccharide, wherein among the constituent sugars of the water-soluble soybean polysaccharide, the numerical value of arabinose/galactose exists in the range of 0.15≦arabinose/galactose≦0.40, and methyl esterified degree is below 30%; (2) The water-soluble soybean polysaccharide according to (1), wherein the numerical value of arabinose/galactose is 0.20≦arabinose/galactose≦0.35; (3) A method for producing a water-soluble soybean polysaccharide, comprising: a soybean raw material obtained by heating a soybean raw material at pH 1.5 to 4.0, 40° C. to lower than 100° C. for 15 minutes to 600 minutes The slurry of the water-soluble soybean polysaccharide is adjusted to pH 4.0 to 7.0, and then solid-liquid separation is performed, and the obtained solution containing the water-soluble soybean polysaccharide is de-esterified and purified, wherein the water-soluble soybean polysaccharide is in the water-soluble soybean polysaccharide. , the value of arabinose/galactose exists in the range of 0.15≦arabinose/galactose≦0.40, and the methyl esterification degree is below 30%; (4) The method for producing water-soluble soybean polysaccharides according to (3), wherein the soybean raw material is heated under the conditions of pH 1.5 to 3.5, 60° C. to lower than 100° C., and 30 minutes to 150 minutes; (5) A protein dispersion stabilizer, containing the water-soluble soybean polysaccharide as described in (1) or (2) as an active ingredient; (6) An acidic protein food and drink product containing the protein dispersion stabilizer as described in (5); (7) The acidic protein food-drinks according to (6), wherein the acidic protein food-drinks are acidic protein drinks. [Effect of invention]
藉由使用本發明的水溶性大豆多糖類，可提供一種於先前穩定化力降低、乳蛋白質的等電點附近即pH4.2以上的pH下，使蛋白質分散穩定化、黏度低且口感清爽的酸性蛋白飲料等酸性蛋白飲食品。By using the water-soluble soybean polysaccharide of the present invention, it is possible to provide a product that has a low stabilizing power and a pH near the isoelectric point of milk protein, i.e., pH 4.2 or higher, that stabilizes protein dispersion, has a low viscosity, and has a refreshing taste. Acidic protein drinks and other acidic protein foods.
（水溶性大豆多糖類） 本發明的水溶性大豆多糖類的特徵在於，其構成糖的成分中，***糖/半乳糖的數值以0.15≦***糖/半乳糖≦0.40的範圍存在，且甲基酯化度為30%以下，藉由具有該特徵，於用作酸性蛋白質飲料的穩定劑的情況下，特別是於pH4.2～4.6的高pH範圍內，以低黏度發揮蛋白質的穩定化力。 ***糖/半乳糖的數值較佳為0.20≦***糖/半乳糖≦0.35的範圍。 於本發明中，***糖/半乳糖的數值根據藉由分析以下記載的中性糖的組成而獲得的***糖、半乳糖的含量（換算為乾物）進行計算。(Water-soluble soybean polysaccharides) The water-soluble soybean polysaccharide of the present invention is characterized in that, among the components constituting the sugar, the numerical value of arabinose/galactose is present in the range of 0.15≦arabinose/galactose≦0.40, and the degree of methyl esterification is 30% or less. By having this feature, when used as a stabilizer for an acidic protein drink, especially in the high pH range of pH 4.2 to 4.6, the stabilizing power of protein is exhibited with low viscosity. The numerical value of arabinose/galactose is preferably in the range of 0.20≦arabinose/galactose≦0.35. In the present invention, the numerical value of arabinose/galactose is calculated based on the content of arabinose and galactose (in terms of dry matter) obtained by analyzing the composition of the neutral sugar described below.
（構成糖） 本發明的水溶性大豆多糖類含有作為酸性糖的半乳糖醛酸（galacturonic acid）作為構成糖。另外，作為主要的中性糖，包含***糖及半乳糖。作為其他中性糖，亦可包含葡萄糖、鼠李糖、木糖及岩藻糖等。再者，半乳糖醛酸含量藉由使用布盧門克蘭茨（Blumenkrantz）法的比色定量法進行測定。中性糖的組成是於進行硫酸分解後，通過陰離子去除盒、0.2 μm過濾器，利用使用電化學檢測器的離子層析法（高效陰離子交換層析-脈衝安培檢測（high-performance anion exchange chromatography with pulsed amperometric detection，HPAEC-PAD）法）進行測定。離子層析法使用ICS-3000（戴安（DIONEX）製造），管柱為CarboPackPA1、溶劑為20 mM的NaOH、流量為1.0 ml/min，測定方式按照脈衝安培模式（Pulsed amperometric mode）進行測定。(constituting sugar) The water-soluble soybean polysaccharide of the present invention contains galacturonic acid, which is an acidic sugar, as a constituent sugar. In addition, arabinose and galactose are contained as main neutral sugars. As other neutral sugars, glucose, rhamnose, xylose, fucose, and the like may also be included. In addition, the galacturonic acid content was measured by the colorimetric quantitative method using the Blumenkrantz method. The composition of neutral sugars was obtained by decomposing sulfuric acid, passing through an anion removal box and a 0.2 μm filter, and using ion chromatography (high-performance anion exchange chromatography-pulsed amperometric detection) using an electrochemical detector. with pulsed amperometric detection, HPAEC-PAD) method). For the ion chromatography, ICS-3000 (manufactured by DIONEX) was used, the column was CarboPackPA1, the solvent was 20 mM NaOH, and the flow rate was 1.0 ml/min, and the measurement method was performed in the pulsed amperometric mode.
（水溶性大豆多糖類的製造方法） 本發明的水溶性大豆多糖類的特徵在於，其是藉由以下方式而獲得，即，將藉由在pH1.5～4.0的酸性區域加熱大豆原料而獲得的含有水溶性大豆多糖類的漿料調整為pH4.0～7.0、較佳為pH4.5～6.0後進行固液分離，並將所獲得的含有水溶性大豆多糖類的溶液脫酯後進行精製。以下進行詳細說明。(Production method of water-soluble soybean polysaccharide) The water-soluble soybean polysaccharide of the present invention is characterized by being obtained by heating a water-soluble soybean polysaccharide-containing slurry obtained by heating a soybean raw material in an acidic region of pH 1.5 to 4.0 After adjusting to pH 4.0 to 7.0, preferably pH 4.5 to 6.0, solid-liquid separation is performed, and the obtained solution containing water-soluble soybean polysaccharides is deesterified and purified. A detailed description will be given below.
（原料） 作為水溶性大豆多糖類的大豆來源的原料，可利用在生產豆腐或分離大豆蛋白等時作為副產物產生的***或脫脂大豆等。 於使用***作為原料的情況下，較佳為使用於製造分離大豆蛋白的步驟中作為副產物產生的***。***或脫脂大豆等原料分別可單獨使用，亦可併用使用。(raw material) As a soybean-derived raw material of water-soluble soybean polysaccharides, bean curd dregs, defatted soybeans, etc., which are produced as by-products in the production of tofu, isolated soybean protein, and the like can be used. When using bean curd dregs as a raw material, it is preferable to use the bean curd dregs produced as a by-product in the step for producing isolated soybean protein. Raw materials such as bean curd dregs or defatted soybeans can be used alone or in combination.
（提取） 向所述大豆原料中加水，使用鹽酸、磷酸、硫酸、檸檬酸、草酸、酒石酸、乙酸等酸，調整為pH1.5～4，較佳為pH1.5～3.5，更佳為pH2.0～3.0，將加熱溫度設為40℃～未滿100℃、較佳為60℃～未滿100℃、更佳為80℃～未滿100℃，加熱大致15分鐘～600分鐘、較佳為30分鐘～150分鐘，更佳為45分鐘～120分鐘，提取水溶性大豆多糖類，獲得含有水溶性大豆多糖類的漿料。 接著，添加氫氧化鈉、氫氧化鉀、碳酸氫鈉、碳酸鈉、氨等鹼，將該漿料調整為pH4.0～7.0、較佳為pH4.5～6.0後，使用壓濾機、螺旋壓機、離心分離機等進行固液分離，獲得含有水溶性大豆多糖類的溶液。(extract) Add water to the soybean raw material, and adjust to pH 1.5-4, preferably pH 1.5-3.5, more preferably pH 2.0- 3.0, set the heating temperature to 40°C to less than 100°C, preferably 60°C to less than 100°C, more preferably 80°C to less than 100°C, and heat for approximately 15 minutes to 600 minutes, preferably 30 minutes -150 minutes, more preferably 45 minutes - 120 minutes, the water-soluble soybean polysaccharide is extracted, and the slurry containing the water-soluble soybean polysaccharide is obtained. Next, alkalis such as sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium carbonate, and ammonia are added to adjust the slurry to pH 4.0 to 7.0, preferably pH 4.5 to 6.0, and then use a filter press, screw A press, a centrifugal separator, etc. are used for solid-liquid separation to obtain a solution containing water-soluble soybean polysaccharides.
（脫酯） 含有水溶性大豆多糖類的溶液需要對作為水溶性大豆多糖類的構成糖而含有的半乳糖醛酸的甲基酯進行脫酯化。 作為脫酯化法，可使用酸、鹼或酶，但就簡便性或成本的觀點而言，較佳為使用鹼。 具體而言，首先使用鹼將含有水溶性大豆多糖類的溶液的pH調整為9～14、較佳為11～13後進行加熱。作為加熱條件，為20℃以上、較佳為30℃以上，更佳為40℃以上，且為80℃以下、較佳為70℃以下、更佳為60℃以下。作為加熱時間，為10分鐘以上、較佳為20分鐘以上、更佳為30分鐘以上，且為4小時以下、較佳為3小時以下、更佳為2小時以下、進而佳為1.5小時以下、進而較佳為1小時以下。 脫酯化的程度藉由測定甲基酯化度來進行計算。 由脫酯化產生的甲基酯化度為30%以下，較佳為20%以下，更佳為15%以下。 再者，關於甲基酯化度，藉由杜斯伯格（Doesburg）滴定法對半乳糖醛酸量與甲基酯化半乳糖醛酸進行定量，按照下式： 甲基酯化半乳糖醛酸÷總半乳糖醛酸×100（%） 進行計算。(deesterified) The solution containing water-soluble soybean polysaccharides needs to de-esterify the methyl ester of galacturonic acid contained as a constituent sugar of water-soluble soybean polysaccharides. As the deesterification method, an acid, an alkali or an enzyme can be used, but it is preferable to use an alkali from the viewpoint of simplicity and cost. Specifically, first, the pH of the solution containing the water-soluble soybean polysaccharide is adjusted to 9 to 14, preferably 11 to 13, and then heated using an alkali. The heating conditions are 20°C or higher, preferably 30°C or higher, more preferably 40°C or higher, and 80°C or lower, preferably 70°C or lower, and more preferably 60°C or lower. The heating time is 10 minutes or more, preferably 20 minutes or more, more preferably 30 minutes or more, and 4 hours or less, preferably 3 hours or less, more preferably 2 hours or less, further preferably 1.5 hours or less, More preferably, it is 1 hour or less. The degree of deesterification was calculated by measuring the degree of methyl esterification. The degree of methyl esterification by deesterification is 30% or less, preferably 20% or less, and more preferably 15% or less. Furthermore, regarding the degree of methyl esterification, the amount of galacturonic acid and methyl esterified galacturonic acid were quantified by the Doesburg titration method, and the following formula was used: Methyl esterified galacturonic acid ÷ total galacturonic acid × 100 (%) Calculation.
（精製） 含有水溶性大豆多糖類的水溶液亦能夠直接使用、或使用進行了乾燥者，但為了進一步發揮功能，理想的是進行蛋白質去除或脫鹽等精製。 作為蛋白質的去除方法，可列舉：調整pH使蛋白質凝聚，藉由壓濾分離、離心分離、過濾或膜分離等分離手段進行去除的方法；使用任意的蛋白酶進行分解的方法；使用活性碳或樹脂來吸附去除雜質的精製方法等。作為脫鹽處理的方法，可為能夠分離去除鹽類的任意方法。可例示：使用甲醇、乙醇、異丙醇、丙酮等極性有機溶劑的沈澱法；電透析處理；藉由離子交換樹脂等進行的吸附去除；使用超濾（ultrafiltration，UF）膜的膜分劃等。較佳為將該些中的一種方法或兩種以上的方法組合使用。(refined) The aqueous solution containing the water-soluble soybean polysaccharide can also be used as it is or dried, but it is desirable to perform purification such as protein removal and desalination in order to further exhibit its function. Examples of methods for removing proteins include: adjusting pH to aggregate proteins, and removing by separation means such as pressure filtration, centrifugation, filtration, or membrane separation; methods of decomposing using any protease; methods using activated carbon or resin A purification method to remove impurities by adsorption. As a method of desalination treatment, any method capable of separating and removing salts may be used. Examples include: precipitation using polar organic solvents such as methanol, ethanol, isopropanol, and acetone; electrodialysis treatment; adsorption and removal by ion exchange resins, etc.; membrane partitioning using ultrafiltration (UF) membranes, etc. . It is preferable to use one or two or more of these methods in combination.
藉由根據需要對以該方式進行了精製、或未精製的含有水溶性大豆多糖類的溶液進行殺菌處理或乾燥處理，可獲得本發明的水溶性大豆多糖類。The water-soluble soybean polysaccharide of the present invention can be obtained by subjecting the solution containing the water-soluble soybean polysaccharide purified or unrefined in this manner to a sterilization treatment or drying treatment as necessary.
（分散穩定劑） 本發明的水溶性大豆多糖類是可防止蛋白質的粒子凝聚、維持分散穩定狀態的蛋白質的分散穩定劑。其pH範圍自pH3附近擴大至超過pH4.2的pH範圍即pH4.6。特別是就本發明的水溶性大豆多糖類於高pH範圍有效果的觀點而言，較佳為pH為4.2～4.6，更佳為4.3～4.6。本分散穩定劑適用於酸性蛋白飲食品，特別是酸性蛋白飲料。 本發明的分散穩定劑可僅包含本發明的水溶性大豆多糖類，亦可更包含其他穩定劑等各種物質。 分散穩定劑中的水溶性大豆多糖類的含量可為10重量%～100重量%，較佳為50重量%～100重量%，更佳為90重量%～100重量%，進而佳為100重量%。(dispersion stabilizer) The water-soluble soybean polysaccharide of the present invention is a protein dispersion stabilizer that can prevent aggregation of protein particles and maintain a stable dispersion state. The pH range is expanded from around pH 3 to pH 4.6, which is a pH range exceeding pH 4.2. In particular, from the viewpoint that the water-soluble soybean polysaccharide of the present invention is effective in a high pH range, pH is preferably 4.2 to 4.6, more preferably 4.3 to 4.6. The dispersion stabilizer is suitable for acidic protein food and drink products, especially acidic protein drinks. The dispersion stabilizer of the present invention may contain only the water-soluble soybean polysaccharide of the present invention, or may further contain various substances such as other stabilizers. The content of the water-soluble soybean polysaccharide in the dispersion stabilizer may be 10% by weight to 100% by weight, preferably 50% by weight to 100% by weight, more preferably 90% by weight to 100% by weight, and more preferably 100% by weight .
本發明的分散穩定劑根據需要可將各種膠質及蛋白質以及其分解物併用使用。作為該些併用物，例如可例示：澱粉、加工澱粉、各種纖維素、瓊脂、角叉菜膠（carrageenan）、富塞蘭藻膠（furcellaran）、瓜爾膠（guar gum）、刺槐豆膠（locust bean gum）、羅望子種子多糖類（tamarind seed polysaccharide）、他拉膠（Tara gum）、***膠（arabic gum）、黃芪膠（tragacanth gum）、刺梧桐樹膠（karaya gum）、果膠、黃原膠（xanthan gum）、聚三葡萄糖（pullulan）、結冷膠（gellan gum）等多糖類，以及明膠（gelatin）等蛋白質。The dispersion stabilizer of the present invention can be used in combination with various gums, proteins, and decomposition products thereof, if necessary. As these concomitant substances, for example, starch, modified starch, various celluloses, agar, carrageenan, furcellaran, guar gum, locust bean gum ( locust bean gum, tamarind seed polysaccharide, Tara gum, arabic gum, tragacanth gum, karaya gum, pectin, yellow Polysaccharides such as xanthan gum, pullulan, and gellan gum, and proteins such as gelatin.
（酸性蛋白飲食品） 本發明的酸性蛋白飲食品是指含有動植物來源的蛋白質的酸性飲食品，與飲食品本身的固體、液體無關。動物來源的蛋白質主要是指以牛乳、山羊乳為代表的獸乳類，具體而言是指牛乳、脫脂乳、全脂乳粉、脫脂乳粉、乳清粉（whey powder）、加糖乳、煉乳、濃縮乳、鈣等礦物質或維他命等得到強化的加工乳或發酵乳等，植物來源的蛋白質主要是指自大豆獲得的豆乳類，具體而言是指豆乳、脫脂豆乳、粉末豆乳、粉末脫脂豆乳、分離大豆蛋白或該些的發酵產物等。 酸性蛋白飲食品的酸性蛋白飲料是指將使用了該些獸乳類、豆乳類等的飲料發酵，或者向其中添加果汁、或檸檬酸、乳酸等有機酸、或者以磷酸為代表的無機酸，使其pH範圍為酸性的蛋白飲料。具體而言，可列舉殺菌型或活菌型的乳酸菌飲料、飲料酸酪乳（drink yoghurt）類、克菲爾（Kefir）等。所謂酸性蛋白飲食品的酸性蛋白食品，可列舉以所述獸乳類、豆乳類等為原料，且於冰淇淋等含有乳成分的冰點心中加入了有機酸類或果汁等的酸性冰淇淋、冷凍酸酪乳等酸性冰點心，於布丁、巴伐露斯（bavarois）等凝膠化食品中加入了有機酸類或果汁等的酸性甜點，以及咖啡飲料、酸性奶油、酸酪乳等。(acid protein diet) The acidic protein food-drinks of this invention refer to the acidic food-drinks containing the protein derived from an animal or plant, and have nothing to do with the solid and liquid of the food-drinks themselves. Animal-derived protein mainly refers to animal milk represented by cow’s milk and goat’s milk, specifically cow’s milk, skimmed milk, whole milk powder, skim milk powder, whey powder, sweetened milk, condensed milk , concentrated milk, processed milk or fermented milk fortified with minerals such as calcium or vitamins, etc., plant-derived protein mainly refers to soymilk obtained from soybeans, specifically soymilk, defatted soymilk, powdered soymilk, powdered skim Soymilk, isolated soy protein or fermented products of these, etc. The acidic protein drink of acidic protein food and drink refers to fermenting drinks using these animal milk, soymilk, etc., or adding fruit juice, or organic acids such as citric acid and lactic acid, or inorganic acids represented by phosphoric acid, Protein drinks that make their pH range acidic. Specifically, a sterilized or live-type lactic acid bacteria drink, drink yoghurt, kefir, etc. are mentioned. The acidic protein food of the acidic protein food and drink includes the above-mentioned animal milk, soymilk, etc. as a raw material, and acid ice cream, frozen yoghurt, etc., in which organic acids, fruit juice, etc. are added to ice cream containing milk components, such as ice cream. Such as acidic iced desserts, acidic desserts such as organic acids or fruit juices are added to gelled foods such as pudding and bavarois, as well as coffee drinks, sour cream, yogurt and so on.
藉由本發明所製造的水溶性大豆多糖類特別是於酸性蛋白飲料中，對其蛋白質的分散穩定化發揮功能。即便於現有的水溶性大豆多糖類則不能穩定化的蛋白質的等電點附近的pH範圍，亦可使蛋白質分散穩定化。此時的蛋白質種類無論為哪種蛋白質均可見效果，但較佳為乳蛋白質或大豆蛋白質，乳蛋白質作為酸性飲食品最為通用，本發明的分散穩定劑的效果表現顯著而最佳。The water-soluble soybean polysaccharide produced by the present invention functions to stabilize the dispersion of its protein especially in acidic protein drinks. Even in the pH range near the isoelectric point of the protein which cannot be stabilized by conventional water-soluble soybean polysaccharides, the protein can be dispersed and stabilized. The type of protein in this case shows an effect regardless of the type of protein, but milk protein or soybean protein is preferable, and milk protein is most commonly used as an acidic food and drink, and the effect of the dispersion stabilizer of the present invention is remarkable and the best.
本發明的蛋白質分散穩定劑於蛋白質濃度為10重量%以下的酸性蛋白飲食品中特別有效果，較佳為相對於酸性蛋白飲食品，作為水溶性大豆多糖類的量而添加0.05重量%～3.0重量%、更佳為0.1重量%～2.5重量%、進而佳為0.2重量%～2.0重量%，藉此，至蛋白質的等電點附近的pH範圍附近，顯示出蛋白質的良好的分散穩定性。 例如乳蛋白質可製備pH3.4～4.6左右的酸性蛋白飲食品，特別是於本發明中為高pH範圍的pH4.2～4.6下，可有效果地抑制凝聚。 [實施例]The protein dispersion stabilizer of the present invention is particularly effective in acidic protein food and beverages having a protein concentration of 10% by weight or less, and is preferably added in an amount of 0.05% by weight to 3.0% by weight as the amount of water-soluble soybean polysaccharides relative to the acid protein food and drink. % by weight, more preferably 0.1% by weight to 2.5% by weight, and still more preferably 0.2% by weight to 2.0% by weight, thereby exhibiting good dispersion stability of the protein in the vicinity of the pH range near the isoelectric point of the protein. For example, milk protein can prepare acidic protein food-drinks of about pH 3.4-4.6, and especially at pH 4.2-4.6 which is a high pH range in this invention, aggregation can be suppressed effectively. [Example]
以下，藉由記載實施例來說明本發明。再者，只要無特別說明，則例中的份及%是指重量基準。Hereinafter, the present invention will be described by describing examples. In addition, unless otherwise indicated, the part and % in an example are a weight basis.
（實施例1） 以分離大豆蛋白的製造步驟中獲得的脫脂***的固體成分為6%的方式加水，利用鹽酸調整為pH2.0，一邊攪拌一邊以80℃加熱90分鐘，從而加熱提取水溶性大豆多糖類，獲得含有水溶性大豆多糖類的漿料。利用氫氧化鈉以達到pH5.0的方式對該漿料調整pH，利用離心分離機（CR20G II，日立製作所製造）在8000 rpm、30分鐘的條件下進行離心分離，獲得上清液。向所得的上清液中添加相對於液體而言的固體成分為8%的氫氧化鈉（pH12），使其在45℃下反應45分鐘，使半乳糖醛酸的甲基酯脫酯化後，再次利用鹽酸以達到pH5.0的方式調整pH。其後，利用最終60重量%的乙醇使調整了pH的溶液沈澱，並使用90重量%的含水乙醇進行精製沈澱，將其在80℃下乾燥3小時，藉此獲得本發明的水溶性大豆多糖類。(Example 1) Water-soluble soybean polysaccharide was extracted by heating by adding water so that the solid content of the defatted bean curd obtained in the production step of the isolated soybean protein was 6%, adjusting the pH to 2.0 with hydrochloric acid, and heating at 80°C for 90 minutes while stirring, A slurry containing water-soluble soybean polysaccharides was obtained. The pH of the slurry was adjusted to pH 5.0 with sodium hydroxide, and centrifugation was performed at 8000 rpm for 30 minutes with a centrifuge (CR20G II, manufactured by Hitachi, Ltd.) to obtain a supernatant. To the obtained supernatant, sodium hydroxide (pH 12) having a solid content of 8% with respect to the liquid was added, and the reaction was carried out at 45° C. for 45 minutes to de-esterify the methyl ester of galacturonic acid. , and the pH was adjusted again with hydrochloric acid to reach pH 5.0. After that, the pH-adjusted solution was precipitated with 60% by weight of ethanol, purified and precipitated with 90% by weight of hydrous ethanol, and dried at 80° C. for 3 hours to obtain the water-soluble soybean polyphenol of the present invention. carbohydrate.
（實施例2） 在與實施例1同樣的水溶性大豆多糖類的加熱提取操作後，藉由氫氧化鈉以達到pH4.0的方式調整pH，且在與實施例1相同的條件下實施離心分離、脫酯化、精製、乾燥，獲得水溶性大豆多糖類。(Example 2) After the same heating extraction operation of water-soluble soybean polysaccharides as in Example 1, pH was adjusted so that pH 4.0 was achieved with sodium hydroxide, and centrifugation and deesterification were carried out under the same conditions as in Example 1. , refining and drying to obtain water-soluble soybean polysaccharides.
（實施例3） 除了將水溶性大豆多糖類的加熱提取條件設為pH3.5、80℃、90分鐘以外，以與實施例1相同的方式獲得水溶性大豆多糖類。(Example 3) Water-soluble soybean polysaccharides were obtained in the same manner as in Example 1, except that the heating extraction conditions of water-soluble soybean polysaccharides were pH 3.5, 80° C., and 90 minutes.
（比較例1） 除了將水溶性大豆多糖類的加熱提取條件設為pH5.5、124℃、90分鐘以外，以與實施例1相同的方式獲得水溶性大豆多糖類。(Comparative Example 1) Water-soluble soybean polysaccharides were obtained in the same manner as in Example 1, except that the heating extraction conditions of water-soluble soybean polysaccharides were pH 5.5, 124° C., and 90 minutes.
（比較例2） 在與實施例1同樣的水溶性大豆多糖類的加熱提取操作後，不實施藉由氫氧化鈉進行的pH調整，且在與實施例1相同的條件下實施離心分離、脫酯化、精製、乾燥，獲得水溶性大豆多糖類。(Comparative Example 2) After the same heating extraction operation of water-soluble soybean polysaccharides as in Example 1, without pH adjustment by sodium hydroxide, centrifugation, deesterification, purification, Dry to obtain water-soluble soybean polysaccharides.
（比較例3） 在與實施例1同樣的水溶性大豆多糖類的加熱提取操作後，藉由氫氧化鈉以達到pH3.5的方式調整pH，且在與實施例1相同的條件下實施離心分離、脫酯化、精製、乾燥，獲得水溶性大豆多糖類。(Comparative Example 3) After the same heating extraction operation of water-soluble soybean polysaccharides as in Example 1, pH was adjusted with sodium hydroxide so as to be pH 3.5, and centrifugation and deesterification were carried out under the same conditions as in Example 1. , refining and drying to obtain water-soluble soybean polysaccharides.
將實施例1、比較例1～比較例3中獲得的水溶性大豆多糖類的糖組成、***糖/半乳糖的數值示於表1中。Table 1 shows the saccharide composition of the water-soluble soybean polysaccharides obtained in Example 1 and Comparative Examples 1 to 3 and the numerical values of arabinose/galactose.
（實施例1～實施例3、比較例1～比較例3的酸性蛋白飲料評價） 將脫脂乳粉200 g加入至常溫水800 g中，在70℃下攪拌溶解20分鐘，冷卻後獲得20%脫脂乳粉溶液。將砂糖500 g加入至常溫的水500 g中攪拌溶解，獲得50%糖液。另外，將各水溶性大豆多糖類50 g加入至水950 g中，在80℃、20分鐘下攪拌溶解後，冷卻至20℃，獲得5%水溶性大豆多糖類溶液。 將所述20%脫脂乳粉溶液200 g、50%糖液70 g、5%水溶性大豆多糖類溶液40 g及水190 g混合，利用50%檸檬酸溶液分別將pH調整為4.2、4.4、4.6後，以150 kg/cm2 實施均質化。將均質化的溶液在90℃、20分鐘的條件下殺菌，填充至容器中後冷卻，獲得酸性蛋白飲料。 將所製備的酸性蛋白飲料在4℃下保存7天，測定自飲料液面離漿的厚度（上清液）。另外，利用雷射繞射式粒徑分佈測定裝置SALD-2300（島津製作所製造）測定飲料中的乳蛋白的分散粒徑，作為中值粒徑進行計算。將上清液為4 mm以下、及中值粒徑為3.3 μm以下作為合格基準。 另外，黏度使用BM型黏度計（TV-20，東機產業股份有限公司製造），在4℃、轉子No1、60 rpm、1分鐘的條件下進行測定。(Evaluation of acidic protein drinks of Examples 1 to 3 and Comparative Examples 1 to 3) 200 g of skim milk powder was added to 800 g of normal temperature water, stirred and dissolved at 70°C for 20 minutes, and cooled to obtain 20% Skim milk powder solution. Add 500 g of sugar to 500 g of water at room temperature and stir to dissolve to obtain a 50% sugar solution. Separately, 50 g of each water-soluble soybean polysaccharide was added to 950 g of water, stirred and dissolved at 80°C for 20 minutes, and then cooled to 20°C to obtain a 5% water-soluble soybean polysaccharide solution. 200 g of the 20% skimmed milk powder solution, 70 g of the 50% sugar solution, 40 g of the 5% water-soluble soybean polysaccharide solution and 190 g of water were mixed, and the pH was adjusted to 4.2, 4.4, After 4.6, homogenize at 150 kg/cm 2 . The homogenized solution was sterilized under the conditions of 90° C. for 20 minutes, filled in a container, and then cooled to obtain an acidic protein drink. The prepared acidic protein drink was stored at 4°C for 7 days, and the thickness (supernatant) detached from the liquid surface of the drink was measured. In addition, the dispersion particle diameter of the milk protein in the beverage was measured by a laser diffraction particle size distribution analyzer SALD-2300 (manufactured by Shimadzu Corporation), and it was calculated as a median particle diameter. The supernatant liquid was 4 mm or less and the median particle size was 3.3 μm or less as the acceptance criteria. In addition, the viscosity was measured using a BM-type viscometer (TV-20, manufactured by Toki Sangyo Co., Ltd.) under the conditions of 4° C., rotor No. 1, 60 rpm, and 1 minute.
[表1]
***糖/半乳糖的比率大的比較例1中，隨著飲料pH增大，上清液及中值粒徑變大，可見穩定性的惡化。與此相對，實施例1～實施例3中，穩定化力幾乎不因飲料pH而變化，結果良好。另一方面，***糖/半乳糖的比率小的比較例2及比較例3中，飲料pH4.2下的穩定性亦為較比較例1更差的結果，確認到***糖極端減少反而導致穩定性惡化。 另外，實施例1～實施例3的飲料的黏度亦為5.8 cP～6.6 cP，黏度低，口感清爽。In Comparative Example 1 in which the ratio of arabinose/galactose was large, as the pH of the beverage increased, the supernatant and the median particle size became larger, and the stability was deteriorated. On the other hand, in Examples 1 to 3, the stabilizing power hardly changed due to the pH of the beverage, and the results were favorable. On the other hand, in Comparative Examples 2 and 3 where the ratio of arabinose/galactose was small, the stability of the beverage at pH 4.2 was also worse than that of Comparative Example 1, and it was confirmed that the extreme reduction in arabinose resulted in stability instead. Sexual deterioration. In addition, the viscosity of the beverages of Examples 1 to 3 was also 5.8 cP to 6.6 cP, the viscosity was low, and the taste was refreshing.
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