Title:
METHOD FOR PRODUCING POLYSACCHARIDE-PROTEIN COMPLEX
Document Type and Number:
WIPO Patent Application WO/2017/022490
Kind Code:
A1
Abstract:
[Problem] The present invention addresses the problem of providing: a material which can generate fine beads in a sparkling beverage and can keep the fine beads in the beverage without adversely affecting the flavor of the beverage when added to the beverage; and a method for producing the material.
[Solution] A method for producing a polysaccharide-protein complex, comprising a heating step of heating a polysaccharide containing an uronic acid as a constituent sugar in the presence of a protein under the conditions in which the pH value is 2 to 5 and the temperature is 80 to 180ºC inclusive, wherein a fraction having a molecular weight of 12000 or more makes up 30% by mass or less of the polysaccharide-protein complex and a fraction having a molecular weight of 500 or more and less than 12000 makes up 30% by mass or more of the polysaccharide-protein complex.
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Inventors:
ASAI YUJI (JP)
HATTORI MITSUO (JP)
HATTORI MITSUO (JP)
Application Number:
PCT/JP2016/071305
Publication Date:
February 09, 2017
Filing Date:
July 20, 2016
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23L2/00; A23L2/40; C12C5/02; C12G3/00
Domestic Patent References:
| WO2006036059A1 | 2006-04-06 | |||
| WO2012169227A1 | 2012-12-13 |
Foreign References:
| EP2025235A1 | 2009-02-18 | |||
| JP2014124119A | 2014-07-07 |
Other References:
MOTT C. L. ET AL.: "Effect of Xanthan Gum on Enhancing the Foaming Properties of Whey Protein Isolate", JOURNAL OF AMERICAN OIL CHEMISTS' SOCIETY, vol. 76, no. 11, 1999, pages 1383 - 1386, XP000774229
SHOMER ILAN: "Protein Coagulation Cloud in Citrus Fruit Extract. 1. Formation of Coagulates and Their Bound Pectin and Neutral Sugars", J. AGRIC. FOOD CHEM., vol. 39, 1991, pages 2263 - 2266, XP055362873
SHOMER ILAN ET AL.: "Involvement of Proteins in Cloud Instability of Valencia Orange [Citrus sinensis(L.) Osbeck] Juice", J. AGRIC. FOOD CHEM., vol. 47, 1999, pages 2632 - 2637, XP055362874
WANG ZHENGSHAN ET AL.: "Foaming Properties of Whey Protein Isolate and lambda-Carrageenan Mixed Systems", JOURNAL OF FOOD SCIENCE, vol. 80, no. 8, June 2015 (2015-06-01), pages N1893 - N1902, XP055362877
WIERENGA PETER ET AL.: "Reconsidering the importance of interfacial properties in foam stability", COLLOIDS AND SURFACES A: PHYSICOCHEM. ENG. ASPECTS, vol. 344, 2009, pages 72 - 78, XP026184598
HASHEMI MARJAN MOHAMMMADI ET AL.: "Preparation of and studies on the functional properties and bactericidal activity of the lysozyme-xanthan gum conjugate", FOOD SCIENCE AND TECHNOLOGY, vol. 57, 2014, pages 594 - 602, XP028838357
MITSUO ASAHARA ET AL.: "Suisan Kako Gijutsu Kaihatsu Kenkyu (2) Maiwashi Nakabone Chushutsu Ekisu no Happosei", HEISEI 12 NENDO YAMAGUCHI- KEN SUISAN KENKYU CENTER JIGYO HOKOKU, 2002, pages 119 - 120, XP009508942
LOVEDAY SIMON M. ET AL.: "Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level", FOOD RESEARCH INTERNATIONAL, vol. 62, 2014, pages 128 - 136, XP028863509
DICKINSON ERIC: "Colloids in Food: Ingredients, Structure, and Stability", ANNU. REV. FOOD SCI. TECHNOL., vol. 6, pages 211 - 233, XP022266046
See also references of EP 3329786A4
SHOMER ILAN: "Protein Coagulation Cloud in Citrus Fruit Extract. 1. Formation of Coagulates and Their Bound Pectin and Neutral Sugars", J. AGRIC. FOOD CHEM., vol. 39, 1991, pages 2263 - 2266, XP055362873
SHOMER ILAN ET AL.: "Involvement of Proteins in Cloud Instability of Valencia Orange [Citrus sinensis(L.) Osbeck] Juice", J. AGRIC. FOOD CHEM., vol. 47, 1999, pages 2632 - 2637, XP055362874
WANG ZHENGSHAN ET AL.: "Foaming Properties of Whey Protein Isolate and lambda-Carrageenan Mixed Systems", JOURNAL OF FOOD SCIENCE, vol. 80, no. 8, June 2015 (2015-06-01), pages N1893 - N1902, XP055362877
WIERENGA PETER ET AL.: "Reconsidering the importance of interfacial properties in foam stability", COLLOIDS AND SURFACES A: PHYSICOCHEM. ENG. ASPECTS, vol. 344, 2009, pages 72 - 78, XP026184598
HASHEMI MARJAN MOHAMMMADI ET AL.: "Preparation of and studies on the functional properties and bactericidal activity of the lysozyme-xanthan gum conjugate", FOOD SCIENCE AND TECHNOLOGY, vol. 57, 2014, pages 594 - 602, XP028838357
MITSUO ASAHARA ET AL.: "Suisan Kako Gijutsu Kaihatsu Kenkyu (2) Maiwashi Nakabone Chushutsu Ekisu no Happosei", HEISEI 12 NENDO YAMAGUCHI- KEN SUISAN KENKYU CENTER JIGYO HOKOKU, 2002, pages 119 - 120, XP009508942
LOVEDAY SIMON M. ET AL.: "Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level", FOOD RESEARCH INTERNATIONAL, vol. 62, 2014, pages 128 - 136, XP028863509
DICKINSON ERIC: "Colloids in Food: Ingredients, Structure, and Stability", ANNU. REV. FOOD SCI. TECHNOL., vol. 6, pages 211 - 233, XP022266046
See also references of EP 3329786A4
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