18F-18 |
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T. WAKAMATSU1, M. Kunou, and M. Hasegawa. (1) R&D Division, Q.P. Corporation, 5-13-1, Sumiyoshi-cho, Fuchu-shi, Tokyo, 183-0034, Japan Free Plant Sterols (PS) are known to decrease total plasma cholesterol concentrations. However, production of functional foods including PS is very difficult due to their minimal solubility in both water and oil. Although PS esters dissolve in oil, applications are restricted to only oil-rich foods such as margarine and mayonnaise. Our objectives were to produce water-dispersible PS through complex formation with yolk proteins, to identify the participating yolk proteins, and to successfully incorporate the PS complex in a water-based food product. Milled PS (particle diameter3-5micro m) were added to a diluted yolk solution at a ratio ranging from 0.125 to 1.0 yolk solids to PS. This mixture was stirred at 10,000 rpm for five min with a laboratory homogenizer, and a stable dispersion of PS was achieved in every suspension. A PS-yolk protein complex formed and was separated by centrifugation of the suspension at 3,000rpm for 15 min. Analysis by SDS-PAGE revealed that the main proteins in the supernatant were livetins, and in the precipitate, low-density lipoproteins (LDL); components of the granule fraction were found. LDL particles (diameter 20 to 100nm) were also found with the PS in the results of scanning electron microscopy of the complex. These results indicate that LDL are responsible for the improvement of PS dispersibility by complexing with the hydrophobic surface of PS. The PS-yolk lipoprotein complex was added to milk and a yogurt-flavored drink with a stable dispersion obtained in each.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |