JP2618551B2 - Protein complex - Google Patents
Protein complexInfo
- Publication number
- JP2618551B2 JP2618551B2 JP3220803A JP22080391A JP2618551B2 JP 2618551 B2 JP2618551 B2 JP 2618551B2 JP 3220803 A JP3220803 A JP 3220803A JP 22080391 A JP22080391 A JP 22080391A JP 2618551 B2 JP2618551 B2 JP 2618551B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- protein complex
- present
- free fatty
- lysophospholipid
- 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 - Lifetime
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- General Preparation And Processing Of Foods (AREA)
- Medicinal Preparation (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、蛋白質の新規な複合体
およびその用途に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel protein complex and its use.
【０００２】[0002]
【従来の技術】ゼラチン、アルブミン、カゼインなどの
蛋白質には乳化作用があり、従来より食品用あるいは医
薬用乳化剤として用いられている。2. Description of the Related Art Proteins such as gelatin, albumin, and casein have an emulsifying action and have been conventionally used as food or pharmaceutical emulsifiers.
【０００３】[0003]
【発明が解決しようとする課題】ところがこれら蛋白質
乳化剤は一般的に乳化力の点で必ずしも満足しうるよう
なものではない。よって、蛋白質を基材とした乳化剤で
あって、上記したような従来の蛋白質乳化剤に比べて乳
化力が一段と高められたものが開発されたならば蛋白質
乳化剤の利用拡大が一層計られるであろう。本発明者ら
は、このような要望に答えうる蛋白質基材の新規な物質
として、リゾリン脂質と蛋白質とが結合してなる蛋白複
合体を開発し、先に特許出願した（特願平３−６２０４
５）。しかし更に一段と乳化力が高められたものが開発
されたならば産業上益することは多大であろう。よっ
て、本発明は、このような更なる要望に答えうる蛋白質
基材の新規な物質を提供すること、並びに該物質からな
る新規な乳化剤を提供することを目的とする。However, these protein emulsifiers are generally not always satisfactory in terms of emulsifying power. Therefore, if a protein-based emulsifier having a further enhanced emulsifying power as compared to the conventional protein emulsifier as described above is developed, the use of the protein emulsifier will be further expanded. . The present inventors have developed a protein complex comprising lysophospholipid and a protein as a novel substance based on a protein which can meet such a demand, and have previously filed a patent application (Japanese Patent Application No. Hei. 6204
5). However, if something with even higher emulsifying power is developed, it will be of great industrial benefit. Therefore, an object of the present invention is to provide a novel protein-based substance capable of meeting such a further demand, and to provide a novel emulsifier comprising the substance.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記の目
的を達成しようと種々研究を重ねて本発明を完成するに
至った。すなわち、本発明は、リゾリン脂質、遊離脂肪
酸および蛋白質とが結合してなる蛋白複合体を提供する
ものである。また、本発明は、上記蛋白複合体からなる
乳化剤を提供するものである。Means for Solving the Problems The present inventors have conducted various studies in an attempt to achieve the above object, and have completed the present invention. That is, the present invention provides a protein complex formed by binding lysophospholipid, free fatty acid, and protein. The present invention also provides an emulsifier comprising the above protein complex.
【０００５】以下、本発明を詳しく説明する。本発明に
おいてリゾリン脂質とは、リン脂質のグリセロールの１
位または２位に結合している脂肪酸１分子がとれたもの
であり、具体的には、リゾレシチン（リゾホスファチジ
ルコリン）、リゾホスファチジルエタノールアミン、リ
ゾホスファチジルセリン、リゾホスファチジルグリセロ
ール、リゾホスファチジルイノシトール、リゾホスファ
チジン酸などの他、これらの混合物を挙げることができ
る。混合物としては、ホスホリポ蛋白質（例えば、卵黄
蛋白質）から抽出したリン脂質のリゾ化物などを挙げる
ことができる。Hereinafter, the present invention will be described in detail. In the present invention, lysophospholipid is one of glycerol of phospholipid.
One molecule of the fatty acid bound to the 2- or 2-position is removed. Specifically, lysolecithin (lysophosphatidylcholine), lysophosphatidylethanolamine, lysophosphatidylserine, lysophosphatidylglycerol, lysophosphatidylinositol, lysophosphatidic acid And mixtures thereof. Examples of the mixture include lysates of phospholipids extracted from phospholipoproteins (eg, egg yolk proteins).
【０００６】本発明において遊離脂肪酸とは、カルボキ
シル基が他の官能基と共有結合をしていない状態にある
脂肪酸を意味し、具体的には、カプリン酸（Ｃ10）、パ
ルミチン酸（Ｃ16）、ステアリン酸（Ｃ18）などの飽和
脂肪酸、並びに、オレイン酸（Ｃ18:1）、リノール酸
（Ｃ18:2）などの不飽和脂肪酸を挙げることができる。
乳化に際して乳化油脂の粒径をより小さくし易く、しか
も加温しなくても常温で乳化し易いことなどから、本発
明において不飽和脂肪酸の方が好ましい。In the present invention, the free fatty acid means a fatty acid in which a carboxyl group is not covalently bonded to another functional group, and specifically, capric acid (C 10 ) and palmitic acid (C 16 ), Saturated fatty acids such as stearic acid (C 18 ) and unsaturated fatty acids such as oleic acid (C 18: 1 ) and linoleic acid (C 18: 2 ).
In the present invention, unsaturated fatty acids are preferred in the present invention because, during emulsification, the particle size of the emulsified fat or oil is easily reduced, and the emulsion is easily emulsified at room temperature without heating.
【０００７】本発明における蛋白質としては、例えば、
卵白アルブミン、ラクトアルブミンなどのアルブミン、
カゼイン、大豆蛋白質、ゼラチンなどを挙げることかで
きる。また、これら蛋白質は何らかの手段で部分的に変
性したものであってもよい。部分的変性蛋白質にはその
未変性のものに比べてリゾリン脂質と結合し易いものが
あることが本発明者らによって認められている。更にこ
れら蛋白質（分子量は通常１〜１０万程度）は何らかの
手段で部分的に分解されて分子量が３千以上とされたも
のであってもよい。[0007] The protein in the present invention includes, for example,
Albumin such as ovalbumin, lactalbumin,
Casein, soy protein, gelatin and the like can be mentioned. Further, these proteins may be partially denatured by some means. The present inventors have recognized that some partially denatured proteins are more easily bound to lysophospholipids than their undenatured proteins. Furthermore, these proteins (the molecular weight is usually about 100,000 to 100,000) may be partially decomposed by some means to have a molecular weight of 3,000 or more.
【０００８】本発明の蛋白複合体は、上記したようなリ
ゾリン脂質、遊離脂肪酸および蛋白質とが結合してなる
ものである。ここにおける結合とは、後述の実施例にお
いて実証されるように、上記物質の結合の程度が、下記
の挙動を示すような結合状態にあることを意味する。後
述の製造方法に準じて調製した蛋白複合体の水溶液をゲ
ル濾過した場合に、蛋白質が溶出される際（蛋白質は紫
外部に吸収スペクトルが現われ、２８０nmに吸収帯があ
り、よって、２８０nmの波長の吸収により溶出を検知で
きる）、リゾリン脂質と遊離脂肪酸も同伴して溶出され
るのが認められる（結合していないと同じ吸収帯では溶
出されない）。なお、このものを、クロロホルムおよび
メタノールの２：１混合溶媒で処理すると、蛋白質のみ
が沈澱してリゾリン脂質および遊離脂肪酸は抽出され、
更にこの抽出液をアセトンで処理すると遊離脂肪酸のみ
が抽出される（リゾリン脂質はアセトンに不溶）。[0008] The protein complex of the present invention is obtained by binding lysophospholipid, free fatty acid and protein as described above. As used herein, the term “bonding” means that the degree of bonding of the substance is in a bonding state such that the following behavior is exhibited, as demonstrated in Examples described later. When an aqueous solution of the protein complex prepared according to the production method described below is subjected to gel filtration, when the protein is eluted (the protein has an absorption spectrum in the ultraviolet, an absorption band at 280 nm, and thus a wavelength of 280 nm). Elution can be detected by the absorption of lysophospholipids and free fatty acids. It can be seen that the lysophospholipids and free fatty acids are also eluted together (they are not eluted in the same absorption band if not bound). When this is treated with a 2: 1 mixed solvent of chloroform and methanol, only the protein precipitates, and lysophospholipids and free fatty acids are extracted.
When this extract is further treated with acetone, only free fatty acids are extracted (lysophospholipids are insoluble in acetone).
【０００９】本発明の蛋白複合体におけるリゾリン脂
質、遊離脂肪酸および蛋白質間の結合割合は、これらの
物質の種類により多少異なるが、一般的には、モル比
で、（イ）リゾリン脂質（Ａ）対遊離脂肪酸（Ｂ）は
１：０．５〜１０程度であり、また（ロ）リゾリン脂質
（Ａ）対蛋白質（Ｃ）は１：０．０１〜０．２程度であ
る。（イ）において、Ｂの割合が０．５より小さくなる
とＡが過剰となり、結果的に結合してないものが生じ易
くなり、また一方、Ｂの割合が１０より大きくなると、
後述の製造方法に準じてＡとＢの水溶液を混合した際Ａ
とＢだけの複合体が沈澱し易くなり、次の工程で蛋白質
Ｃとの結合が難しくなる。また（ロ）において、Ｃの割
合が０．０１より小さくなると乳化力向上の観点からそ
の向上効果は期待し難くなり、また一方、Ｃの割合が
０．２より大きくなると乳化油脂の粒径を小さくし難く
なるのが認められている。どの場合であっても上記Ａ，
Ｂ，Ｃ物質のいずれかが過剰であるときは、そのものは
溶液中に混合状態のままで止まっているのが認められて
いる。The binding ratio between the lysophospholipid, free fatty acid and protein in the protein complex of the present invention is slightly different depending on the kind of these substances, but generally, the molar ratio is (a) lysophospholipid (A) The ratio of free fatty acid (B) is about 1: 0.5 to 10, and the ratio of (b) lysophospholipid (A) to protein (C) is about 1: 0.01 to 0.2. In (a), when the proportion of B is less than 0.5, A becomes excessive, and as a result, unbound ones are likely to occur. On the other hand, when the proportion of B is greater than 10,
When an aqueous solution of A and B is mixed according to the production method described below,
And the complex of only B easily precipitates, and it becomes difficult to bind to protein C in the next step. In (b), when the proportion of C is smaller than 0.01, the effect of improving the emulsifying power is difficult to expect from the viewpoint of improving the emulsifying power. It is recognized that it is difficult to make it smaller. In any case, A,
It has been observed that when either B or C substance is in excess, it remains mixed in the solution.
【００１０】本発明の蛋白複合体は、その製造過程で得
られる水溶液の形態のままであってもよいが、製品とし
ての取扱い、あるいは保存上の観点から通常、例えば凍
結乾燥、噴霧乾燥などの手段により乾燥した乾燥品形態
であるのが一般的である。なお、このような本発明の蛋
白複合体は、リゾリン脂質、遊離脂肪酸および蛋白質と
の結合物以外にも本発明の目的を損わない限り他の成
分、原料（例えば未結合リゾリン脂質、遊離脂肪酸およ
び蛋白質の他糖類、合成乳化剤（例えば脂肪酸モノグリ
セリド）など）を含みうる。[0010] The protein complex of the present invention may be in the form of an aqueous solution obtained in the course of its production. However, from the viewpoint of handling as a product or storage, it is usually used, for example, freeze drying, spray drying and the like. It is generally in the form of a dried product dried by means. In addition, such a protein complex of the present invention may contain other components and raw materials (for example, unbound lysophospholipid, free fatty acid, and the like) as long as the object of the present invention is not impaired, in addition to the lysophospholipid, free fatty acid, and a conjugate with protein. And other sugars of proteins, synthetic emulsifiers (eg, fatty acid monoglycerides) and the like.
【００１１】次に、本発明の蛋白複合体の代表的な製造
方法を説明する。まず、リゾリン脂質および遊離脂肪酸
の水溶液をそれぞれ調製する。この際いずれの場合とも
濃度は１〜２００ｍＭ程度とするのが一般的である。あ
まり濃度が低いと後の超音波処理の際お互の結合が困難
となり、また一方、あまり濃度が高いと、リゾリン脂質
の場合はこのものが水の表面に浮いてくるようになり混
合分散が困難となる。次いでこれら水溶液を超音波ホモ
ゲナイザー（１００〜５００Ｗ）などの装置を用いて２
０〜６０℃で３〜２０分間程度超音波処理をする。この
処理によってリゾリン脂質と遊離脂肪酸とはベシクル
（二重層）を形成する。このように予めリゾリン脂質と
遊離脂肪酸とのベシクルを形成させておくと蛋白質が両
者に結合し易くなることが本発明者らによって認められ
ている。このベシクルを形成した段階で所定割合の蛋白
質を添加し、更に１０〜４０分間超音波処理をする。な
お、超音波処理に先立って、上記のリゾリン脂質と遊離
脂肪酸とのベシクル溶液のｐＨを、通常２〜７程度に調
整するのが好ましい。蛋白質の等電点以下のｐＨにする
と、より好ましくは等電点のｐＨより１位ほど低くする
と、蛋白質が上記ベシクルのリゾリン脂質および遊離脂
肪酸と結合し易くなるのが認められている。ｐＨ調整に
は塩酸、リン酸などが好ましく用いられる。このような
超音波処理の結果、リゾリン脂質、遊離脂肪酸および蛋
白質が結合した蛋白複合体が生成する。本発明の蛋白複
合体はこうして得られた水溶液そのままの形態のもので
あってもよいが、通常、製品としての取扱い、あるいは
保存上の観点からこのものを凍結乾燥、噴霧乾燥などの
手段により乾燥処理する。Next, a typical method for producing the protein complex of the present invention will be described. First, aqueous solutions of lysophospholipid and free fatty acid are prepared respectively. In this case, in each case, the concentration is generally about 1 to 200 mM. If the concentration is too low, it will be difficult to bond with each other during the subsequent sonication.On the other hand, if the concentration is too high, in the case of lysophospholipids, this will float on the surface of the water, and the mixed dispersion will occur. It will be difficult. Then, these aqueous solutions were subjected to an ultrasonic homogenizer (100 to 500 W) or the like for 2 hours.
Ultrasonic treatment is performed at 0 to 60 ° C. for about 3 to 20 minutes. By this treatment, the lysophospholipid and free fatty acid form a vesicle (bilayer). It has been recognized by the present inventors that proteins are easily bound to lysophospholipids and free fatty acids when vesicles are formed in advance. At the stage when the vesicles have been formed, a predetermined ratio of protein is added, and sonication is further performed for 10 to 40 minutes. Prior to the ultrasonic treatment, the pH of the vesicle solution of lysophospholipid and free fatty acid is preferably adjusted to usually about 2 to 7. It has been found that when the pH is lower than or equal to the isoelectric point of the protein, and more preferably when the pH is about 1 lower than the isoelectric point, the protein easily binds to the lysophospholipid and free fatty acid of the vesicle. Hydrochloric acid, phosphoric acid or the like is preferably used for pH adjustment. As a result of such sonication, a protein complex in which lysophospholipid, free fatty acid and protein are bound is formed. The protein complex of the present invention may be in the form of the aqueous solution obtained as it is, but is usually dried by means of freeze-drying, spray-drying or the like from the viewpoint of handling as a product or storage. To process.
【００１２】なお、上記の製造過程において、結合に関
与せずに溶液中に混合状態のままで止まっている過剰量
のリゾリン脂質および／または遊離脂肪酸の除去が望ま
れる場合は、上記超音波処理後の溶液を、例えば、
（イ）超遠心分離に処して蛋白複合体の部分を沈澱さ
せ、液部に残存しているリゾリン脂質および／または遊
離脂肪酸を除去するか、あるいは上記超音波処理後の溶
液を、（ロ）限外濾過に処して蛋白複合体部分から分離
して除去するか、あるいはまた、上記超音波処理後の溶
液に、（ハ）蛋白質沈澱剤（例えば４〜６重量％トリク
ロル酢酸溶液）を添加して蛋白複合体を沈澱させ、液部
に残存しているリゾリン脂質および／または遊離脂肪酸
を除去すればよい。In the above-mentioned production process, when it is desired to remove an excessive amount of lysophospholipid and / or free fatty acid remaining in a mixed state in a solution without being involved in the binding, the ultrasonic treatment is carried out. The later solution, for example,
(B) The protein complex is precipitated by ultracentrifugation to remove lysophospholipids and / or free fatty acids remaining in the liquid, or the solution after the ultrasonic treatment is subjected to (b) Either ultrafiltration to separate and remove from the protein complex portion, or alternatively, (c) adding a protein precipitant (for example, a 4 to 6% by weight trichloroacetic acid solution) to the solution after the ultrasonic treatment. The lysophospholipid and / or free fatty acid remaining in the liquid portion may be removed by precipitation of the protein complex.
【００１３】こうして得られた本発明の蛋白複合体は、
後述の試験例の結果から明らかなように、優れた乳化作
用を有し、乳化力の点で本発明者らによる先の蛋白複合
体より一段と高められたものである。本発明の蛋白複合
体を乳化剤として用いる場合は、蛋白複合体を固形分換
算で、０．５〜１０重量％程度の濃度の水溶液とし、次
いで、例えば所定の油脂を添加するなどして乳化すれば
よい。この際乳化には従来用いられている攪拌装置を用
い、常法に準じて、例えば数千〜数万rpm で２〜１５分
間などの条件下攪拌処理すればよい。また、油粒子の微
細化を図る場合は、超音波ホモゲナイザーなどを利用す
ればよい。The protein complex of the present invention thus obtained is
As is clear from the results of the test examples described below, it has an excellent emulsifying action, and is much higher in emulsifying power than the above-mentioned protein complex by the present inventors. When the protein complex of the present invention is used as an emulsifier, the protein complex is converted into an aqueous solution having a concentration of about 0.5 to 10% by weight in terms of solid content, and then emulsified by, for example, adding a predetermined fat or oil. I just need. In this case, the emulsification may be carried out by using a conventionally used stirring device under the condition of, for example, several thousand to several tens of thousands of rpm for 2 to 15 minutes according to a conventional method. In order to reduce the size of oil particles, an ultrasonic homogenizer may be used.
【００１４】[0014]
【作用】本発明の蛋白複合体は、後述の試験例の結果か
ら明らかなように、本発明者らが先に開発した、リゾリ
ン脂質と蛋白質とが結合してなる蛋白複合体に比べて一
段と高い乳化力を有するが、それは、本発明の蛋白複合
体は蛋白質がリゾリン脂質および遊離脂肪酸と一体的に
結合されているためか、乳化の際油粒子の取り囲みが先
の蛋白複合体による取り囲みに比べてより安定化し、油
粒子を一層動きにくくするためではないか、と考えられ
る。As is clear from the results of the test examples described below, the protein complex of the present invention is much more effective than the protein complex in which lysophospholipids and proteins are developed by the present inventors. Although the protein complex of the present invention has a high emulsifying power, it may be because the protein is integrally bound with lysophospholipid and free fatty acid, because the oil particles are surrounded by the protein complex in the case of emulsification. It is thought that this is because the oil particles are more stabilized and the oil particles are more difficult to move.
【００１５】[0015]
【実施例および試験例】以下、本発明を実施例および試
験例により更に詳しく説明する。なお、以下において％
は重量％を意味する。実施例１ （１） リゾホスファチジルコリン（以下、ＬＰＣで示
す）およびオレイン酸の各８ｍＭ水溶液を調製し、次い
でこれら水溶液を超音波ホモゲナイザー（５００Ｗ）を
用いて室温で５分間超音波処理した。この処理液のｐＨ
を塩酸でｐＨ３に調整した後、卵白アルブミンを０．８
ｍＭになるように添加し、更に室温で３０分間超音波処
理した。こうして得られた処理液を次いで凍結乾燥し、
本発明の蛋白複合体を製造した。Examples and Test Examples Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. In the following,%
Means% by weight. Example 1 (1) An 8 mM aqueous solution of each of lysophosphatidylcholine (hereinafter, referred to as LPC) and oleic acid was prepared, and these aqueous solutions were subjected to ultrasonic treatment at room temperature for 5 minutes using an ultrasonic homogenizer (500 W). PH of this processing solution
Was adjusted to pH 3 with hydrochloric acid, and then ovalbumin was added to 0.8.
mM, and sonicated at room temperature for 30 minutes. The treatment liquid thus obtained is then freeze-dried,
The protein complex of the present invention was produced.
【００１６】（２） なお、乾燥前の処理液の一部を分
取し、ゲル濾過（充填剤：ファルマシア社製 セファク
リルＳ−２００ＨＲ（デキストランゲル濾過材））した
ところ、２８０nmの波長の吸収域で卵白アルブミンの他
ＬＰＣとオレイン酸も同伴して溶出したことが確認され
たことから、これら三者は結合されていたことがわかっ
た。次いでこの溶出部分をクロロホルムおよびメタノー
ルの２：１混合溶媒で処理して卵白アルブミンを沈澱さ
せ、続いて抽出液の方はアセトンで処理してＬＰＣを不
溶物として得る一方、オレイン酸を抽出させた。こうし
て得られた各物質の収量の結果から、（１）で得られた
蛋白複合体のＬＰＣ：オレイン酸：卵白アルブミンの結
合割合は、モル比で１：１：０．１であることが判明し
た。(2) A part of the treatment liquid before drying was fractionated and subjected to gel filtration (filler: Sephacryl S-200HR (Dextran gel filtration material) manufactured by Pharmacia). As a result, it was confirmed that, in addition to ovalbumin, LPC and oleic acid were eluted together, and it was found that these three were bound. Then, the eluted portion was treated with a mixed solvent of chloroform and methanol at a ratio of 2: 1 to precipitate ovalbumin. Subsequently, the extract was treated with acetone to obtain LPC as an insoluble substance, while oleic acid was extracted. . From the results of the yield of each substance thus obtained, it was found that the binding ratio of LPC: oleic acid: ovalbumin in the protein complex obtained in (1) was 1: 1: 0.1 in molar ratio. did.
【００１７】実施例２ 上記実施例１において、卵白アルブミンの代わりにカゼ
インを用いた他はすべて同じ条件の下で本発明の蛋白複
合体を製造した。また、乾燥前の処理液の一部を分取し
て上記実施例１の（２）の方法に準じて得られた蛋白複
合体のＬＰＣ：オレイン酸：カゼインの結合割合を調べ
たところ、モル比で１：１：０．１であることが判明し
た。 Example 2 A protein complex of the present invention was produced under the same conditions as in Example 1 except that casein was used instead of ovalbumin. Further, a part of the treatment solution before drying was fractionated, and the binding ratio of LPC: oleic acid: casein of the protein complex obtained according to the method of (2) in Example 1 was determined. The ratio was found to be 1: 1: 0.1.
【００１８】試験例 上記実施例１で得られた本発明の蛋白複合体の１．２％
（固形分換算）水溶液を調製した。この溶液９０ｇにト
リオレイン１０ｇを添加し、高速撹拌装置（ビスコトロ
ン）を用い１２，０００rpm で２分間撹拌して乳化し
た。こうして得られた乳化物を次いで乳化力試験（乳化
直後の乳化油脂の粒径測定、並びに２４時間後の水相の
分離割合測定）に供した。なお、対照として本発明の蛋
白複合体に代えて卵白アルブミン自体、および本発明者
らによる先の蛋白複合体（ＬＰＣと卵白アルブミンとの
複合体）をそれぞれ用い、１．２％の水溶液とし、次い
でこれらに関しても上記と同様にそれぞれ乳化物を製し
て同一の乳化力試験に供した。 Test Example 1.2% of the protein complex of the present invention obtained in Example 1 above
An aqueous solution (in terms of solid content) was prepared. To 90 g of this solution was added 10 g of triolein, and the mixture was emulsified by stirring at 12,000 rpm for 2 minutes using a high-speed stirrer (Biscotron). The emulsion thus obtained was then subjected to an emulsification test (measurement of particle size of emulsified oil and fat immediately after emulsification and measurement of separation ratio of aqueous phase after 24 hours). As a control, ovalbumin itself was used in place of the protein complex of the present invention, and the protein complex (complex of LPC and ovalbumin) by the present inventors was used, respectively, to give a 1.2% aqueous solution. Next, an emulsified product was prepared in the same manner as described above and subjected to the same emulsification test.
【００１９】結果を下表に示す。 表 本 発 明 品 対 照 品 ＬＰＣ／オレイン酸 卵白アル ＬＰＣ／ ／卵白アルブミン ブミン 卵白アルブミン 項 目 複合体 複合体 ２４時間後の水相 の分離割合（％） ０ ３５ ３ 乳化直後の乳化油脂の平均粒径（μｍ） ０．４ ６．１ １．６ 乳化力総合評価 ○ × △ 註： １．表中の記号は下記の意義を有する。 ○…乳化力が優れている △…乳化力はあるがやや劣る ×…乳化力が乏しい ２．粒径の測定はレーザー光動的散乱法で測定した。The results are shown in the table below. Table This onset bright product versus irradiation article LPC / oleic acid albumen Al LPC / / ovalbumin Bumin ovalbumin Item complexes Separation ratio of aqueous phase after 24 hours of composite (%) 0 35 3 Average particle size of emulsified oil and fat immediately after emulsification (μm) 0.4 6.1 1.6 Overall evaluation of emulsifying power ○ × △ Notes: 1. The symbols in the table have the following significance. ○: Excellent emulsifying power △: Emulsifying power is slightly poor ×: Emulsifying power is poor The particle size was measured by a laser light dynamic scattering method.
【００２０】上記の表の結果から、本発明の蛋白複合体
は、乳化力が従来の蛋白質乳化剤に比べて格段と高めら
れたものであり、更に本発明者らによる先の蛋白複合体
に比べても一段と高められたものであり、しかも乳化油
脂の粒径がかなり小さいことが理解される。From the results shown in the above table, the protein complex of the present invention has a remarkably higher emulsifying power as compared with the conventional protein emulsifier, and further has a higher emulsifying ability than the protein complex of the present inventors. However, it is understood that the particle size of the emulsified fat is considerably small.
【００２１】[0021]
【発明の効果】本発明により乳化力が従来の蛋白質乳化
剤より格段と、更に本発明者らによる先の蛋白複合体に
比べても一段と高い新規な蛋白複合体が提供される。よ
ってこの蛋白複合体を乳化剤として用いると食品および
医薬の分野などにおける蛋白質乳化剤の更に一層の利用
拡大が期待できる。According to the present invention, there is provided a novel protein complex having an emulsifying power much higher than that of a conventional protein emulsifier, and further higher than the above-mentioned protein complex by the present inventors. Therefore, if this protein complex is used as an emulsifier, further expansion of the use of the protein emulsifier in the fields of food and medicine can be expected.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭63−283735（ＪＰ，Ａ) 特開 昭63−209742（ＪＰ，Ａ) 特開 昭63−134042（ＪＰ，Ａ) 特開 平２−203928（ＪＰ，Ａ) 特開 平１−307438（ＪＰ，Ａ) 特開 平１−274830（ＪＰ，Ａ) ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-63-283735 (JP, A) JP-A-63-209742 (JP, A) JP-A-63-134042 (JP, A) JP-A-2- 203928 (JP, A) JP-A-1-307438 (JP, A) JP-A-1-274830 (JP, A)
Claims (2)
が結合してなる蛋白複合体。1. A protein complex comprising lysophospholipid, free fatty acid and protein bound.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3220803A JP2618551B2 (en) | 1991-08-31 | 1991-08-31 | Protein complex |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3220803A JP2618551B2 (en) | 1991-08-31 | 1991-08-31 | Protein complex |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0556751A JPH0556751A (en) | 1993-03-09 |
| JP2618551B2 true JP2618551B2 (en) | 1997-06-11 |
Family
ID=16756811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3220803A Expired - Lifetime JP2618551B2 (en) | 1991-08-31 | 1991-08-31 | Protein complex |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2618551B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006129803A (en) * | 2004-11-08 | 2006-05-25 | Toyo Seikan Kaisha Ltd | Container filled with floating eggs and method for producing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1459728A4 (en) | 2001-11-29 | 2005-04-20 | Nat Inst Of Agrobio Sciences | EMULSIFIER AND CORRESPONDING PROCESSING METHOD |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5344426A (en) * | 1976-10-05 | 1978-04-21 | Nippon Musical Instruments Mfg | Method to fix core |
| JPH0620525B2 (en) * | 1986-11-26 | 1994-03-23 | キユーピー株式会社 | Method of manufacturing emulsified material |
| JP2545074B2 (en) * | 1987-02-26 | 1996-10-16 | キユーピー株式会社 | Method of manufacturing emulsified material |
| JPH0618626B2 (en) * | 1987-05-16 | 1994-03-16 | 株式会社中埜酢店 | Emulsifier consisting of lecithin-protein complex |
| JPH01274830A (en) * | 1988-04-28 | 1989-11-02 | Asahi Denka Kogyo Kk | Safe lipid composition having high surface activity |
| JPH01307438A (en) * | 1988-06-04 | 1989-12-12 | Asahi Denka Kogyo Kk | Safe lipid composition having high surface activity |
| JPH02203928A (en) * | 1988-12-23 | 1990-08-13 | Asahi Denka Kogyo Kk | Glycerophospholipid composition intensified in surface active action |
-
1991
- 1991-08-31 JP JP3220803A patent/JP2618551B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006129803A (en) * | 2004-11-08 | 2006-05-25 | Toyo Seikan Kaisha Ltd | Container filled with floating eggs and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0556751A (en) | 1993-03-09 |
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