JPH06181704A - Production of thickener, emulsification stabilizer and gelling agent - Google Patents
Production of thickener, emulsification stabilizer and gelling agentInfo
- Publication number
- JPH06181704A JPH06181704A JP4362142A JP36214292A JPH06181704A JP H06181704 A JPH06181704 A JP H06181704A JP 4362142 A JP4362142 A JP 4362142A JP 36214292 A JP36214292 A JP 36214292A JP H06181704 A JPH06181704 A JP H06181704A
- Authority
- JP
- Japan
- Prior art keywords
- thickener
- gelling agent
- tamarind gum
- galactosidase
- production
- 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.)
- Granted
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、増粘剤、乳化安定剤、
ゲル化剤の製造方法に関するものであり、食品用、工業
用に利用できる。The present invention relates to a thickener, an emulsion stabilizer,
The present invention relates to a method for producing a gelling agent, which can be used for food and industry.
【０００２】[0002]
【従来の技術】タマリンドガムは、タマリンダス・イン
ディカの種子より得られる植物ガム質であり、増粘剤、
乳化安定剤、ゲル化剤として食品、製紙、繊維等の分野
で広く利用されている。また、タマリンドガムの水溶液
にある種の植物のβ−ガラクトシダーゼを作用させる
と、ゲル化することが、Ｉ．Ｃ．Ｍ．Ｄｅａ，Ｐｕｒ
ｅ．Ａｐｐｌ．Ｃｈｅｍ．６１，１３１５−１３２２
（１９８９）に記載されている。しかしながら、実際に
は使用されていない。BACKGROUND OF THE INVENTION Tamarind gum is a vegetable gum substance obtained from seeds of Tamarindas indica, a thickener,
It is widely used as an emulsion stabilizer and gelling agent in the fields of foods, papermaking, fibers and the like. In addition, when a certain plant β-galactosidase is allowed to act on an aqueous solution of tamarind gum, gelation is caused by I. C. M. Dea, Pur
e. Appl. Chem. 61,1315-1322
(1989). However, it is not actually used.
【０００３】[0003]
【発明が解決しようとする課題】タマリンドガムは、増
粘剤、乳化安定剤として利用されているが、さらに高粘
性、高乳化安定性のものが望まれている。また、ゲル化
させるには、ショ糖、ブドウ糖等の糖類を濃度が数十％
となるように添加する必要がある。さらに、上記植物の
β−ガラクトシダーゼを作用させる方法は、植物のβ−
ガラクトシダーゼが非常に高価であるため実用に適さな
い。Tamarind gum has been used as a thickener and an emulsion stabilizer, and it is desired to have higher viscosity and emulsion stability. For gelling, sugars such as sucrose and glucose are used at a concentration of several tens of percent.
Must be added so that Furthermore, the method for acting the β-galactosidase of the plant is the β-galactosidase of the plant.
Galactosidase is so expensive that it is not suitable for practical use.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記の課
題を解決すべく鋭意研究の結果、タマリンドガムに微生
物の産生するβ−ガラクトシダーゼを作用させると、増
粘、ゲル化することを発見し、本発明を完成した。酵素
は一般にその供給源によって基質特異性が異なるため、
ある種の植物のβ−ガラクトシダーゼがタマリンドガム
に作用したとしても、他の植物や微生物のβ−ガラクト
シダーゼが作用するとは考えられない。微生物のβ−ガ
ラクトシダーゼは、ラクターゼとも呼ばれ乳糖の加水分
解に利用されているが、タマリンドガム等の多糖類の分
解に利用された例はない。Means for Solving the Problems As a result of intensive research to solve the above problems, the present inventors have found that when tamarind gum is allowed to act on β-galactosidase produced by a microorganism, it thickens and gels. Discovered and completed the present invention. Enzymes generally have different substrate specificities depending on their source,
Even if β-galactosidase of a certain plant acts on tamarind gum, it is not considered that β-galactosidase of another plant or microorganism acts. Microbial β-galactosidase, also called lactase, is used for the hydrolysis of lactose, but there is no case where it is used for the decomposition of polysaccharides such as tamarind gum.
【０００５】本発明者らは、微生物の産生するβ−ガラ
クトシダーゼをタマリンドガムに作用させたところ、驚
くべきことに増粘、ゲル化することを発見した。本発明
に使用できる酵素には、クルイベロマイセス・ラクティ
ス（Ｋｌｕｙｖｅｒｏｍｙｃｅｓ ｌａｃｔｉｓ）やア
スペルギルス・オリザエ（Ａｓｐｅｒｇｉｌｌｕｓ ｏ
ｒｙｚａｅ）やペニシリウム・エスピー（Ｐｅｎｉｃｉ
ｌｌｕｍＳＰ．）やバチルス・サーキュランス（Ｂａｃ
ｉｌｌｕｓ ｃｉｒｃｕｌａｎｓ）等の産生するβ−ガ
ラクトシダーゼがある。タマリンドガムの０．５〜５０
％、好ましくは１〜２０％の水溶液または懸濁液に、上
記酵素をタマリンドガムに対して０．０１〜１％添加
し、ｐＨ３〜１０で温度１０〜７０℃で作用させると時
間の経過とともに増粘し、遂にはゲル化する。必要とす
る粘度、ゲル化力の反応時間で、加熱やｐＨ変化等で酵
素を失活しアルコール沈澱や▲ろ▼過等の常法に従い、
反応生成物を分離し、乾燥後粉砕し、増粘、ゲル化剤を
得ることができる。The present inventors have discovered that when β-galactosidase produced by a microorganism is allowed to act on tamarind gum, it surprisingly thickens and gels. Enzymes that can be used in the present invention include Kluyveromyces lactis and Aspergillus oryzae.
ryzae) and Penicillium sp.
IlumSP. ) And Bacillus Circulence (Bac
There are β-galactosidases produced by such as illus circulans). 0.5 to 50 tamarind gum
%, Preferably 1 to 20% aqueous solution or suspension, and 0.01 to 1% of the above enzyme added to tamarind gum and allowed to act at pH 3 to 10 at temperature 10 to 70 ° C. Thickens and finally gels. At the required reaction time of viscosity and gelling power, the enzyme is inactivated by heating, pH change, etc., according to the usual methods such as alcohol precipitation and filtration,
The reaction product can be separated, dried and pulverized to obtain a thickening agent and a gelling agent.
【０００６】また、生成物をそのまま利用することがで
きる。例えば、タマリンドガム水溶液に香料、甘味料等
を添加し、酵素を添加し、型に流し込みゲル化させるこ
とにより、食品用ゲル、芳香剤等を製造することができ
る。さらに、本発明の増粘、乳化安定、ゲル化剤は他の
増粘剤、乳化安定剤、ゲル化剤、吸水性樹脂、例えば、
寒天、カラギーナン、ペクチン、アルギン酸ナトリウ
ム、澱粉、澱粉誘導体、セルロース誘導体、グアーガ
ム、ローカストビーンガム、アラビアガム、ポリアクリ
ル酸、ポリアクリルアミド、ポリエチレンオキサイド等
と併用することもできる。Further, the product can be used as it is. For example, a food grade gel, a fragrance, etc. can be produced by adding a flavoring agent, a sweetening agent, etc. to an aqueous solution of tamarind gum, adding an enzyme and pouring it into a mold to cause gelation. Further, the thickening, emulsion stability, gelling agent of the present invention is another thickening agent, emulsion stabilizer, gelling agent, water-absorbent resin, for example,
It can also be used in combination with agar, carrageenan, pectin, sodium alginate, starch, starch derivative, cellulose derivative, guar gum, locust bean gum, gum arabic, polyacrylic acid, polyacrylamide, polyethylene oxide and the like.
【０００７】[0007]
【作用】タマリンドガムの構造は、主鎖がグルコースの
β−１，４結合であり、側鎖にキシロース、ガラクトー
スが結合している。β−ガラクトシダーゼは、ガラクト
ースの結合を加水分解する。このため、側鎖のなくなっ
たタマリンドガムの分子は水素結合で結合し、増粘、ゲ
ル化すると考えられる。In the structure of tamarind gum, the main chain is β-1,4 bond of glucose, and the side chain is bonded with xylose and galactose. β-galactosidase hydrolyzes the bond of galactose. Therefore, it is considered that the molecules of tamarind gum without side chains are bound by hydrogen bonds, and thicken and gel.
【０００８】[0008]
【実施例】以下に実施例をもって本発明を説明するが、
本発明はこの実施例によって限定されるものでない。 実施例１ タマリンドガムを所定濃度の水溶液とし、ラクターゼＦ
「アマノ」（天野製薬（株）製、アスペルギルス・オリ
ザエのβ−ガラクトシダーゼ）をタマリンドガムに対し
０．５％添加し、ｐＨ４．５、温度５０℃で２４時間反
応した。反応後、タマリンドガムの濃度が、１％．３
％．５％．８％になるようそれぞれ調製しゲルをつく
り、ゲル強度（降伏値）を測定した。結果は１％で１
６．６ｇ／ｃｍ２、３％で２０５．１ｇ／ｃｍ２、５％
で２９９．４ｇ／ｃｍ２、８％で７６１．１ｇ／ｃｍ２
であった。なお、測定条件はテーブルスピード６ｃｍ／
分、アダプター直径１０ｍｍの円盤型にて測定した。酵
素を添加せずに同様の操作を行ったところ、粘度上昇も
ゲル化も認められなかった。The present invention will be described below with reference to examples.
The invention is not limited to this example. Example 1 Tamarind gum was made into an aqueous solution having a predetermined concentration and lactase F was added.
"Amano" (manufactured by Amano Pharmaceutical Co., Ltd., Aspergillus oryzae β-galactosidase) was added to tamarind gum in an amount of 0.5% and reacted at pH 4.5 and a temperature of 50 ° C for 24 hours. After the reaction, the tamarind gum concentration was 1%. Three
%. 5%. A gel was prepared by adjusting each to 8% and the gel strength (yield value) was measured. The result is 1% 1
6.6g / cm 2, 3% with 205.1g / cm 2, 5%
761.1g / cm 2 in at 299.4g / cm 2, 8%
Met. The measurement conditions are table speed 6 cm /
Min., The disk diameter of the adapter was 10 mm. When the same operation was performed without adding the enzyme, neither viscosity increase nor gelation was observed.
【０００９】実施例２ タマリンドガムの５％水溶液にビオラクタ（大和化成
（株）製、バチルス・サーキュランスのβ−ガラクトシ
ダーゼ）をタマリンドガムに対して０．１％添加し、ｐ
Ｈ６．０、温度５５℃で反応させ所定の時間経過後、８
０℃で１０分間加熱し酵素を失活させ、３倍量のエチル
アルコールを添加し、撹拌し、沈澱物を▲ろ▼過し乾燥
した。反応生成物を５％水溶液で８５℃以上１０分間ウ
ォータバスで加熱後、３０℃にてＢＭ型粘度計にて１２
ｒ．ｐ．ｍ．で測定した。結果は、反応時間０時間で１
３０００ｃｐｓ、６時間で２８０００ｃｐｓ、１２時間
で５００００ｃｐｓ以上で測定不能、１８時間でゲル化
し、２４時間で溶解しなかった。以上の結果より、本発
明の製造方法で原料タマリンドガムより高粘性または高
ゲル化力を有する増粘剤、ゲル化剤を得ることができ
る。Example 2 To a 5% aqueous solution of tamarind gum, 0.1% of violacta (β-galactosidase of Bacillus circulans manufactured by Daiwa Kasei Co., Ltd.) was added to tamarind gum.
After reacting at H6.0 and temperature of 55 ° C. for a predetermined time, 8
The mixture was heated at 0 ° C. for 10 minutes to inactivate the enzyme, 3 volumes of ethyl alcohol were added, the mixture was stirred, and the precipitate was filtered and dried. After heating the reaction product with a 5% aqueous solution at 85 ° C. for 10 minutes or more in a water bath, it is heated at 30 ° C. with a BM type viscometer for 12 minutes.
r. p. m. It was measured at. The result is 1 when the reaction time is 0 hours.
Measurement was impossible at 3000 cps, 28,000 cps in 6 hours, 50000 cps or more in 12 hours, gelled in 18 hours, and did not dissolve in 24 hours. From the above results, it is possible to obtain a thickening agent and a gelling agent having higher viscosity or higher gelling power than the raw material tamarind gum by the production method of the present invention.
【００１０】実施例３ 実施例２の反応時間１２時間の生成物を用いて乳化力試
験を行った。３００ｍｌトールビーカに上記生成物の１
％水溶液と白絞油５０ｇを入れ、１分間ホモミキサにて
撹拌、乳化し、直ちに１００ｍｌメスシリンダにメスア
ップし、２４時間後の各層の量を測定したところ、全量
乳化層であった。対照として、上記生成物に代えてタマ
リンドガムを使用し、同様の操作を行ったところ、水層
２６ｍｌ、乳化層７４ｍｌであった。以上の結果より、
本発明の製造方法で原料タマリンドより乳化力の優れた
乳化安定剤を得ることができる。Example 3 An emulsifying power test was conducted using the product of Example 2 having a reaction time of 12 hours. 1 of the above product in a 300 ml tall beaker
% Aqueous solution and 50 g of white squeezing oil were stirred and emulsified with a homomixer for 1 minute, immediately added to a 100 ml graduated cylinder, and the amount of each layer after 24 hours was measured. As a control, tamarind gum was used in place of the above product, and the same operation was performed. As a result, the water layer was 26 ml and the emulsified layer was 74 ml. based on the above results,
By the production method of the present invention, an emulsion stabilizer having an excellent emulsifying power can be obtained from the raw material tamarind.
【００１１】[0011]
【効果】本発明は以上のように構成されているので、高
粘性かつ高乳化力を有する増粘剤、乳化安定剤やゲル化
剤を安価な微生物の製造するβ−ガラクトシダーゼを用
いて製造できる。また、本発明によれば、穏和な条件で
ゲルを製造できるため、食品用に利用する場合、風味等
を変化させない利点がある。芳香剤用、酵素や微生物の
固定化用として利用する場合、揮発や失活死滅させない
利点がある。[Effect] Since the present invention is constituted as described above, a thickener having a high viscosity and a high emulsifying power, an emulsion stabilizer and a gelling agent can be produced using β-galactosidase produced by an inexpensive microorganism. . Further, according to the present invention, since the gel can be produced under mild conditions, there is an advantage that the flavor or the like is not changed when used for food. When used as an aromatic agent or for immobilizing enzymes or microorganisms, it has the advantage of not volatilizing or deactivating and killing.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/05 Ａ２３Ｌ 1/04 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification code Internal reference number FI technical display area A23L 1/05 A23L 1/04
Claims (1)
−ガラクトシダーゼを作用させることを特徴とする増粘
剤、乳化安定剤、ゲル化剤の製造方法。1. Tamarind gum contains β produced by a microorganism.
-A method for producing a thickener, an emulsion stabilizer, and a gelling agent, which comprises allowing galactosidase to act.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36214292A JP3228805B2 (en) | 1992-12-22 | 1992-12-22 | Method for producing thickener, emulsion stabilizer and gelling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36214292A JP3228805B2 (en) | 1992-12-22 | 1992-12-22 | Method for producing thickener, emulsion stabilizer and gelling agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06181704A true JPH06181704A (en) | 1994-07-05 |
| JP3228805B2 JP3228805B2 (en) | 2001-11-12 |
Family
ID=18476045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP36214292A Expired - Lifetime JP3228805B2 (en) | 1992-12-22 | 1992-12-22 | Method for producing thickener, emulsion stabilizer and gelling agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3228805B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016121279A (en) * | 2014-12-25 | 2016-07-07 | Ｄｓｐ五協フード＆ケミカル株式会社 | Method for producing gel composition and gel composition |
| JP2016193892A (en) * | 2015-03-31 | 2016-11-17 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition and sheet, and production method thereof |
| JP2017019749A (en) * | 2015-07-10 | 2017-01-26 | Ｄｓｐ五協フード＆ケミカル株式会社 | Production method of oily substance-containing gel compositions and oily substance-containing gel compositions |
| WO2017221415A1 (en) * | 2016-06-24 | 2017-12-28 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition, sheet, and production method therefor |
| WO2017221416A1 (en) * | 2016-06-24 | 2017-12-28 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition production method and gel composition |
| JP2018065944A (en) * | 2016-10-20 | 2018-04-26 | Ｄｓｐ五協フード＆ケミカル株式会社 | Product obtained by decomposing galactose part of galactoxyloglucan and method for producing the same |
-
1992
- 1992-12-22 JP JP36214292A patent/JP3228805B2/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016121279A (en) * | 2014-12-25 | 2016-07-07 | Ｄｓｐ五協フード＆ケミカル株式会社 | Method for producing gel composition and gel composition |
| JP2016193892A (en) * | 2015-03-31 | 2016-11-17 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition and sheet, and production method thereof |
| JP2017019749A (en) * | 2015-07-10 | 2017-01-26 | Ｄｓｐ五協フード＆ケミカル株式会社 | Production method of oily substance-containing gel compositions and oily substance-containing gel compositions |
| WO2017221415A1 (en) * | 2016-06-24 | 2017-12-28 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition, sheet, and production method therefor |
| WO2017221416A1 (en) * | 2016-06-24 | 2017-12-28 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition production method and gel composition |
| US10702455B2 (en) | 2016-06-24 | 2020-07-07 | Dsp Gokyo Food & Chemical Co., Ltd. | Gel composition, sheet, and production method therefor |
| US11021578B2 (en) | 2016-06-24 | 2021-06-01 | DSP Gokyo Food & Chemicals Co., Ltd. | Gel composition and production method therefor |
| US11566111B2 (en) | 2016-06-24 | 2023-01-31 | Sumitomo Pharma Food & Chemical Co., Ltd. | Gel composition and production method therefor |
| JP2018065944A (en) * | 2016-10-20 | 2018-04-26 | Ｄｓｐ五協フード＆ケミカル株式会社 | Product obtained by decomposing galactose part of galactoxyloglucan and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3228805B2 (en) | 2001-11-12 |
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