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Novel water-soluble polysaccharide with stability and production method thereof

A manufacturing method and technology for polysaccharides, which are applied in dairy products, milk formulations, applications, etc., can solve the problems of low molecular weight polysaccharides, low pH of extracts, and lack of sufficient dispersion and stabilization ability of protein particles.

Inactive Publication Date: 2011-12-21
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, heat extraction under acidic conditions causes hydrolysis of sugar chains, especially arabinan gum chains which are neutral sugar chains, and the molecular weight of polysaccharides decreases.
As a result, the water-soluble polysaccharides did not exhibit sufficient dispersion stabilization ability of protein particles at pH 4.2 or higher which is the isoelectric point of milk protein (Patent Document 3)
[0004] In addition, although the extraction of pectin using a chelating agent was tried (Patent Document 4), since it was carried out under strongly acidic conditions below 100°C, the molecular weight of polysaccharides would be reduced, and the extraction of pectin at pH 4.5 was not observed. Dispersion stability of protein particles
Furthermore, in Patent Document 5, hexametaphosphoric acid whose pH has been adjusted to 3 to 7 is used as an extractant, and pectin is obtained at a temperature above 80° C. under acidic conditions, but the pH of the extract after extraction is low, so it cannot be seen. Ability to sufficiently disperse and stabilize protein particles at pH 4.5

Method used

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  • Novel water-soluble polysaccharide with stability and production method thereof
  • Novel water-soluble polysaccharide with stability and production method thereof
  • Novel water-soluble polysaccharide with stability and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0039] ○Manufacturing method (A) of water-soluble polysaccharide

[0040] Dried okara produced as a by-product during the production of soybean protein isolate was used as a raw material, water was added so that the solid content was 8%, trisodium citrate was added to a final concentration of 50 mM, and heating and extraction was carried out at 120° C. for 90 minutes. The pH of the extract after extraction was 6.16. Afterwards, centrifugation (8000 rpm, 30 minutes) was carried out to obtain a supernatant. To demethoxylate the supernatant, adjust the pH to 12.5 using sodium hydroxide solution and stir in a hot water bath at 60°C for 1 hour. The pH of the resulting solution was adjusted to 4.0 with hydrochloric acid to aggregate the protein. The precipitate was removed by centrifugation (8000 rpm, 30 minutes), and the supernatant was obtained as a polysaccharide solution. Water-soluble soybean polysaccharide A was obtained by precipitating the polysaccharide solution with 60%...

manufacture example 2

[0042] ○Manufacturing method (B) of water-soluble polysaccharide

[0043] Unlike the water-soluble soybean polysaccharide A, which is separated without adjusting the pH after extraction, after the extraction, the pH is adjusted to 4.0 with hydrochloric acid, and the water-soluble Polysaccharides B. In addition, the pH of the extract after extraction was 6.18.

manufacture example 3

[0054] ○Method for producing water-soluble polysaccharide (F)

[0055] Except that the dried okara used in Production Example 1 was used as a raw material, sodium hexametaphosphate at a final concentration of 2% was used as a chelating agent, and the pH was adjusted to 9.0 before extraction, the rest was performed in the same manner as the water-soluble soybean polysaccharide A. The sequence obtained water-soluble soybean polysaccharide E. In addition, the pH after extraction was 7.24.

[0056] As methods for analyzing the composition of these polysaccharides, the total sugar was quantified by the phenol-sulfuric acid method, the starch was quantified by the iodine starch method, the reducing sugar was quantified by the Somogyi-Nelson method, the uronic acid was quantified by the Blumenkrantz method, and the crude protein was quantified by the Kjeldahl method Quantitative. In addition, the yield is the value which expressed the ratio of the solid content of ethanol precipita...

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Abstract

The object of the present invention is to obtain a water-soluble polysaccharide raw material from soybean seed raw materials that has a dispersion stability that has not been achieved before, and to provide a water-soluble polysaccharide raw material that does not have a mushy feeling and has a pleasant mouthfeel. acidic lactic acid drink. It was found that protein particle dispersion in the pH range around the isoelectric point can be obtained by high-temperature, pressurized extraction from soybean seed material, especially from okara, which is a by-product of soybean processing, under neutral conditions in the presence of a chelating agent. A water-soluble polysaccharide excellent in stability, and an acidic protein food using the water-soluble polysaccharide.

Description

technical field [0001] The present invention relates to a method for producing water-soluble polysaccharides derived from soybean seed materials and a novel protein particle dispersion stabilizer containing the polysaccharides as an active ingredient. Background technique [0002] In Japan, 3.81 million tons of soybean oil residues are produced every year, but more than 85% are used as feed with low added value. As one of methods for effectively utilizing such oil residues, attempts have been made to extract various highly functional substances from the oil residues. For example, in Patent Document 1, water-soluble soybean polysaccharides are obtained by extracting under acidic conditions high temperature and pressure using okara from which oil and protein have been separated and removed from soybeans as a raw material. [0003] The water-soluble soybean polysaccharide can stabilize the dispersion of protein particles even under acidic conditions below about pH 4 at which p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00A23C9/13
CPCA23C9/13A23C9/1542
Inventor 藤井名苗户边顺子中村彰宏
Owner FUJI OIL CO LTD