JPH0558640B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a heat-resistant egg white protein suitable as a raw material for cosmetics and foods. [Prior Art] The protein contained in egg white is not composed of a single protein like powdered milk, but is a collection of many types of proteins with different properties. Egg whites contain proteins that have thermocoagulability properties. Therefore, egg whites coagulate when heated, so they are used as raw materials for food products such as shampoo and other cosmetics and beverages that are made through the heating process. Not suitable. For this reason, attempts have been made to isolate heat-resistant proteins from egg whites, and
As proposed in Publication No. 54114, more than 3 times the amount of clean water is added to the egg white and stirred to aggregate the thermocoagulable proteins, the aggregates are separated and removed, and the remaining solution is dried to form a powder. A method for obtaining proteins has been adopted. However, although proteins obtained by the above conventional methods have heat resistance when simply dissolved in fresh water, they have poor heat resistance when dissolved in salt solutions such as saline, and have poor solubility in fresh water. There was a problem that it was unsuitable as a raw material for cosmetics or food because of its poor quality. [Problems to be Solved by the Invention] The object of the present invention is to provide a heat-resistant egg white protein that has excellent solubility in fresh water, etc., and has heat resistance even when dissolved in a salt solution. be. [Means for Solving the Problems] The present invention relates to a heat-stable egg white protein, which is characterized by being composed of a combination of egg white protein and a surfactant. To obtain the heat-stable egg white protein of the present invention, first, raw egg white and a surfactant are prepared. The egg white may be raw egg white obtained by breaking chicken eggs or the like and separating the egg yolk, or may be thawed frozen egg white, rehydrated dried egg white, or egg white from which lysozyme has been removed. In addition, surfactants that have a long-chain alkyl group in their structure and ionize as anions when dissolved in water are preferred, such as soaps, alkyl sulfates such as sodium lauryl sulfate, POE sodium lauryl ether phosphate, etc. Amino acid salts such as alkyl phosphates, N-acyl amino acid salts, and acyl collagen peptide salts can be used. In addition, when using the heat-resistant protein of the present invention as a raw material for food or medicine, a surfactant that is harmless to the human body must be used. Next, the prepared surfactant is dissolved in clean water, and this solution and egg white are mixed. The amount of surfactant to be used depends on its type, but it is desirable to use 0.1 to 10 parts by weight of surfactant per 100 parts by weight of egg white. In addition, Shimizu should be added in an amount of 30 to 100 parts per 100 parts by weight of egg whites.
It is desirable to use parts by weight. Next, the solution is stirred to cause a binding reaction between the egg white protein and the surfactant. To accelerate this reaction, keep the temperature at room temperature (20-30℃).
It is desirable to stir the above solution gently for 30 to 120 minutes. In addition, as another method of promoting the above reaction, there is also a method of maintaining the above solution at 70 to 90°C and heating it for 20 to 50 minutes. Finally, the heat-stable egg white protein of the present invention can be obtained by removing aggregates generated in the solution from the solution by centrifugation or filtration. The liquid egg white protein thus obtained is odorless and transparent. This liquid egg white protein can be dried into a powder form by spray drying, etc.
In this way, there is no need to worry about spoilage, so it is convenient to handle. Even in the form of powder, the egg white protein of the present invention has good solubility in fresh water, etc., as shown in the later test examples, and has a protein concentration (egg white protein concentration) of 5% by weight and a salt concentration of 1% by weight. It has the property of not being thermally denatured even when heated at 120°C for 30 minutes or more in an aqueous solution. [Example] Example 1 In a tank with a stirrer, 10 kg of raw egg white and 10% sodium polyoxyethylene lauryl ether sulfate were added.
Aqueous solution 5 was added and gently stirred for 30 minutes. Next, put the above solution into a centrifuge (5000r.pm).
The supernatant was collected over a period of 10 minutes. When this supernatant liquid was vacuum dried, 1.3 kg of heat-resistant egg white protein was obtained. Example 2 Raw egg white was treated with a cation exchange resin to obtain egg white with a lysozyme content of 1.5%. Then, this egg white was desugarized by a conventional method. Next, 10 kg of the above-mentioned egg white and 1% solution 5 of triethanolamine lauryl sulfate were placed in a double pot, and after thoroughly mixing the two, the mixture was heated at 80° C. for 30 minutes. Next, the above solution was passed through a 100 mesh strainer to remove insoluble matter from the solution. When this solution was dried using a spray dryer, it yielded 1.2 kg of heat-resistant egg white protein.
was gotten. Example 3 (Usage as raw material for cosmetics) The following raw materials were placed in a 200 ml beaker and heated at 90°C for 30 minutes with stirring to dissolve them, and then cooled to room temperature to obtain a transparent shampoo. Purified water 100g Protein obtained in Example 1 5g Sodium citrate 7g Triethanolamine lauryl sulfate 18g Sodium N-cocoyl totyl taurate 10g Lauric acid diethanolamide 3g Coconut oil fatty acid diethanolamide 3g 1,3-butylene glycol 3g Dehydroacetic acid 0.2 g When a hair washing test was conducted using the obtained shampoo, it was found that the hair could be easily combed and the hair was moisturized and easily manageable. Example 4 (Use as food raw material) Add 50% of the protein obtained in Example 2 to 1 kg of fresh water.
g, 20 g of salt, 90 g of sugar, 90 g of honey, and 10 g of yogurt essence were added and dissolved. Next, pour this solution into a 100ml retort pouch.95
After filling and sealing 1 g each, the mixture was heated at 115°C for 20 minutes to obtain 19 yogurt-flavored drinks packaged in containers. When the resulting product was opened, it was clear and no precipitate was observed, and when I tried to eat it again, it was delicious. [Function] Hereinafter, test examples will be shown and the characteristics of the heat-resistant egg white protein of the present invention will be described. Test Example 1 (Solubility Test) The following four types of samples were prepared. (1) Test group 1 Egg white protein obtained in Example 1 (2) Test group 2 Egg white protein obtained in Example 2 (3) Control group 1 Commercially available dried egg white (manufactured by Kewpie Corporation, (Product name: "Dried egg white") (4) Control group 2 Add three times the amount of clean water to the egg white, stir gently with a stirrer for 10 minutes to aggregate the filamentous precipitate, leave it for 10 minutes, and then This liquid is centrifuged (8000r.pm), the supernatant liquid is collected,
Egg white protein obtained by vacuum drying this (according to the method disclosed in Japanese Patent Publication No. 57-54114).
ml beaker, added 100 g of distilled water, stirred strongly with a DC stirrer, and measured the time from the start of stirring until the sample dissolved in the distilled water, and the results shown in Table 1 were obtained.

[Table] Test Example 2 5 g of the same sample as in Test Example 1 was individually dissolved in 100 g of distilled water to obtain a 5% by weight protein solution. The obtained solution was divided into four equal parts, and salt was added to each sample to give 0% salt concentration, 0.5% salt concentration,
After adjusting the salt concentration to 1% salt concentration and 3% salt concentration, the solutions were heated at 100°C for 30 minutes and 121°C for 30 minutes, respectively, and the state of the solution was observed, and the results shown in Table 2 were obtained.

〔Effect of the invention〕

As mentioned above, the heat-resistant egg white protein of the present invention has excellent solubility and heat resistance in salt solutions, so it can be used as a raw material for products that are made through a heating process and contain salts, such as cosmetics, medicines, and foods. Are suitable.

Claims (1)

[Scope of Claims] 1. A heat-stable egg white protein comprising a combination of egg white protein and a surfactant. 2. The heat-resistant product according to claim 1, which is made of a combination of egg white protein and a surfactant that does not undergo heat denaturation even when heated at 120°C for 30 minutes or more in an aqueous solution with a protein concentration of 5% by weight and a salt concentration of 1% by weight. Sex egg white protein.