ホエータンパク質が小麦粉加工品に及ぼす影響につ...

ホエータンパク質が小麦粉加工品に及ぼす影響について

誌名誌名日本食品保蔵科学会誌

ISSNISSN 13441213

巻/号巻/号 315

掲載ページ掲載ページ p. 239-244

発行年月発行年月 2005年9月

農林水産省農林水産技術会議事務局筑波産学連携支援センターTsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research CouncilSecretariat

( 11 ) Food Preservation Science VOL. 31 NO. 5 2005 CArticleJ 239

Effects of Whey Protein on F ood Prod ucts Processed Using Wheat Flour

T ANIGUCHI Y AMADA AkikoぺNOGUCHITomohiro叫

TAKANO Katsumi*l and KIKUCHI Shuhei*3

* 1 Department of Applied Biology and Chemistry， Faculηof Applied Bioscience， To勾oUniversity of Agriculture

1 -1一1，Sakuragaoka， Setagaya-ku，おかo 156 -8502

* 2 Department of Applied Food Processing， Faculty of Applied Bioscience，おかoUniversity of Agriculture

1 -1 -1， Sakuragao旬，Setagaya-ku，おかo 156 -8502

* 3 Department of Brewing and Fermentation. Junior College ofおわ10 Uniνersl砂 ofAgriculture

1 -1 -1， Sakuragaoka， Setagaya-ku，あわ10 156 -8502

When udon (Japanese noodles) and Chinese noodles were prepared from flour containing whey protein，

the hardness， and tensile strength of the boiled noodles increased. When the physical properties of

udon and Chinese noodles boiled after storage at -200

C were measured， the changes in hardness，

tensile strength and extensibility induced by freezing were suppressed in the whey-protein-added

group more than in the whey-protein-free group. These results indicate that the addition of whey

protein suppresses freezing-induced changes in the quality of food products processed using wheat

flour. The bread prepared from flour containing whey protein was harder， more elastic and softer

when chewed. Manju (buns with bean-jam filling) prepared from flour containing whey protein retained

their optimal hardness for a prolonged period and had a higher elasticity and a higher viscosity

compared with manju made from flour without whey protein. Thus， manju containing whey protein

remained elastic even 24 hours after production. In the whey-protein-added group， the surface of m仰 ju

remained glossy， without undergoing cracking， and had a better appearance， thus elevating the quality

of manj・u.In the organoleptic test. all the food products processed using wheat flour containing whey

protein were appraised better than those processed using wheat flour free of whey protein.

Whey protein is a collective term for proteins

yielded by removing milk sugar， minerals， and

components from whey， which is a byproduct of

cheese manufacture. Whey protein can be divided

into WPC (whey protein concentrate)， which contains

80% protein， and WPI (whey protein isolate)， which

contains 95% protein1l. With the recent increase in

cheese production， whey disposal has become a

serious problem. To avoid contamination of environm

ental water systems by waste whey and to deal

with the shortage of food on a global scale，

increasing effort has been exerted to facilitate whey

utilization2l. Following advances in whey processing

technology， it is now possible to obtain whey with a

high gelling tendency， a high bubble-forming

capability， a high solubility in acids， and other

(Received Oct. 6， 2004 ; Accepted Aug. 24， 2005)

favorable features is now attracting attention as

foodstuffl.

The present study was conducted to devise a

technique of utilizing whey protein for

manufacturing food products from wheat flour. To

this end， whey protein was added to udon (Japanese

noodles) and Chinese noodles， and the e妊'ects of

whey protein on the texture of these noodles and

the changes in their quality during refrigeration

were examined. Furthermore， the e丘町tsof whey

protein on bread and manju (buns with bean-jam

filling) were also evaluated.

Methods

1. Materials

WPI (Sunlact. Taiyo Kagaku Co.， Ltd.) was used

excellent properties. Whey protein with these as whey protein. Hard flour (Lilac， Tokyo Seifun

* 1 E-mail: TANIGUCHIYAMADAAkiko;[email protected];[email protected] * 2 E-mail: [email protected] * 3 E-mail: [email protected]

240 Food Preservation Science VOL. 31 NO.5 2005 ( 12 )

Inc.) was used for baking bread. Medium flour

(Suzume， Nisshin Flour Milling Inc.) was used for

producing udon， Chinese noodles and manju.

2. Gluten preparation

Flour (200 g) was combined with water at a ratio

of 12 : 88. The mixture was agitated for 15 min

with a mixer (KM-230， Aikosha) at a low speed (63

rpm). Gluten was prepared with a Glutomatic

System (Type 2202， Falling Number Inc.)4)

3. SDS-PAGE

SDS-PAGE was performed using a compact PAGE

device (AE・7305. ATTO Corporation). The sample

used O. 1mg of the gluten preparation. Gluten was

treated with SDS and then applied to a separation

gel (10% polyacrylamide， pH 8.8) for subsequent

electrophoresis at a constant current (20 mA. for 30

min).

4. Processing flour

( 1 ) Udon and Chinese noodles5) To prepare

udon， flour was mixed with salt and water at a

weight ratio of 100: 1 : 33. The mixture was

agitated mechanically and shaped into a belt with a

noodle manufacturing machine (Sanuki Seimenki

Inc.). After 1 h of aging， the belt-shaped noodle

was extended and cut into raw noodles. Udon was

boiled for 15 min and super五cialmoisture droplets

were wiped 0任 with a paper towel. The udon

sample was then cooled to room temperature for

measurement. Other udon samples were boiled for

3 min and frozen at -200

C for 7 or 14 days. The

frozen samples were then boiled for 13 min and

subjected to texture measurement as above.

To prepare Chinese noodles， flour was combined

with salt and water at a weight ratio of 100: 1

33. Then. salt water was added to the mixture at a

weight ratio of 1. The mixture was processed as

above to yield Chinese noodles. The flour used to

prepare udon and Chinese noodles contained 3 %

whey protein.

( 2) Bread5) Flour was combined with sugar

and salt at a weight ratio of 100: 5 : 2. Then，

shortening was added to the mixture at a weight

ratio of 3. The resulting mixture was combined

with yeast and water at a ratio of 100: 2 : 68.

After mixing and fermentation (1.5h at 27t and

75% relative humidity)， the sample was degassed

and subjected to final processing (0.5h at 270

C and

75% relative humidity). Then， by the straight

dough method6)， one loaf of bread was prepared.

This bread served as a whey-protein-free bread.

Bread containing whey protein was prepared by

adding 3 % whey protein.

( 3) Manju (buns with bean-jam filling)ト 7)

Flour was combined with baking powder at a ratio

of 100 : 2. The mixture was sieved， mixed， and

combined with a 70 : 25 mixture of sugar and water.

It was then examined without putting other

ingredients. Manju was then heated with steam for

12 min. The flour used contained 3 % whey protein.

Manju samples were left to stand at 20t for 2

days， and their changes in physical properties were

investigated.

5. Texture measurement

A rheometer (NRM-2202 J. Fudo Kogyo Inc.)，

combined with a rheoplotter (TR-801， Rika Denki

Kogyo Inc.)， was used for texture measurement.

The texture measurement was performed 20 times

using the Rheo Progam (Rheotech Inc.). Gluten was

placed in an aluminum cup of 2-cm-diameter. The

hardness， elasticity and viscosity of gluten were

measured with a 2-cm-diameter plunger at a

clearance of 1 cm and a sample feeding speed of 1

mm/sec. The hardness， elasticity and viscosity of the

center of the bread and manju samples， each made

into a 2.5cm thick sample 3.0 x 3. Ocni using an

electric knife， were measured with a 2-cm-diameter

plunger at a clearance of 1 cmand a sample feeding

speed of 1凹/sec. The tensile strength， hardness

and extensibility of the udon and Chinese noodle

samples (each made into a 5-cm-long sample with a

cross section of 2. 5 x 2. 5mnD were measured at a

sample feeding rate of 1凹 /sec8).

6. Organoleptic test9H U

The udon， Chinese noodles， bread and manju

prepared using processing flour with and without

whey protein were all subjected to an organoleptic

test. Five parameters (color， gloss， hardness， resistance

ωteeth， and overall impression) were rated on a five-

grade scale. Twenty university students majoring in

food science (10 males and 10 females) served as

examiners. Five parameters (color， gloss， hardness，

reslstanceω teeth and overall impression) were rated

on a five-grade scale:① excellent，② good，①

neutral， ④slightly poor， and ①poor. The total and

average scores were analyzed.

( 13 ) (Article) Effects of Whey Protein on Food Products 241

Results and Discussion

1. E仔ects of added whey protein on gluten

texture

Gluten prepared from wheat flour containing 3 % whey protein was 1. 2 times as hard as that

prepared from whey-protein-free flour. The elasticity

was slightly higher and the viscosity was slightly

lower for the gluten prepared from whey-protein-

added flour (Table 1). Thus. the addition of whey

protein to flour altered the viscosity and elasticity

Table 1 Effects of added whey protein on gluten texture

WPI-free

3 % WPI-added

kDa

94 67

43

20

Hardness Elasticity Viscosity

(g) (dyn/cm2) (d' s/cm2

)

17 55，300 36，400

21 57，700 33，800

①② ③ ④

Fig. 1 SDS-P AGE patterns of protein faction from gluten

① Molecular weight marker ①WPI ①WPI-free dough o 3 % WPI-added dough

of gluten. This indicates that whey protein added to

flour affects the texture and the characteristic of

flour used for processing in food products. The

results suggest that whey protein a任ects the

structure of gluten. leading to a change in the

texture of the processed food product. Following

this finding. we compared the electrophoretic

pattern of protein by SDS-PAGE (Fig. 1). The

sample containing whey protein yielded bands of s-

lactoglobulin and αーlactoalbumin.which are the

major components of whey protein (the band ofs-

lactoglobulin was more distinct). This suggests that

the β-lactoglobulin contained in the whey protein

forms a complex with glutenin and gliadin contained

in flour. and that this complex affects the

characteristics of flour. We plan to make a more

detailed evaluation of this phenomenon in the near

future.

2. Effects of added whey protein on texture of

food products processed in wheat flour

( 1) Udon and Chinese noodles Table 2 shows

the hardness. tensile strength and extensibility of

boiled udon. The addition of whey protein to flour

resulted in an approximately twofold increase in the

hardness and tensile strength of boiled udon and a

slight decrease in the extensibility of boiled udon.

The frozen udon samples were harder than the

nonfrozen samples. but this difference in hardness

between the frozen and the nonfrozen samples

decreased following the addition of whey protein to

flour. The extensibility of frozen udon was smaller

than that of nonfrozen udon. but the addition of

whey protein to flour suppressed the freezing-

induced decrease in udon extensibility. The tensile

strength of udon decreased following freezing. but

frozen udon made from flour containing whey

protein had a tensile strength about twice as high

as that of whey-protein-free nonfrozen udon. These

Table 2 E妊ectsof whey protein on texture of boiled udon and Chinese noodle

Hardness (g) Extensibility (%) Tensile strength (g/cnl)

O 7 14 (days) O 7 14 (days) O 7 14 (days)

Udon

WPI-free 43.0 44. 7 48.4 192.2 176.3 153.3 295.4 225.0 213.9

3 % WPI-added 79.2 80.9 81. 5 186.3 178.0 176.2 593.2 451. 1 450.2

Chinese noodle

WPI-free 64.1 73.8 74.0 223.6 198. 7 193.4 623.2 588.0 559.1

3 % WPI-added 75.0 77.1 77. 2 210.2 200.6 200.0 681.1 621. 3 589.2

242 Food Preservation Science VOL. 31 NO.5 2005 ( 14 )

results indicate that the addition of whey protein to

flour suppresses changes in the quality of udon

induced by freezing.

Table 2 shows the effects of whey protein on

Chinese noodles. The hardness of nonfrozen， boiled

Chinese noodles showed an approximately 1. 2-fold

increase in hardness， a reduction in extensibility and

an increase in tensile strength following the addition

of whey protein to flour. However， the magnitude of

the influence of whey protein on the properties of

Chinese noodles was smaller than that on the

properties of udon. This di任erence between udon

and Chinese noodles can probably be explained as

follows: In Chinese noodles， the protein constituting

flour is more likely to dissolve in alkali environments，

leading to the higher water-retaining property and

higher strength of Chinese noodles. We thought that

Table 3 Effects of whey protein on texture of bread

Hardness Elasticity Viscosity

(g) (1，000dyn!cm2) (d' s/cm')

WPI-free 146.0

3 % WPI-added 190.2

83.8

109.9

211. 0

185.3

( 2) Bread Table 3 shows the e任ectsof whey

protein on bread texture. Both the hardness and

elasticity of bread increased by about 30% following

the addition of whey protein， however the viscosity

decreased slightly from 21 x 10' to 18 x 10' d' S/cn!

following the addition of whey protein. These

results indicate that the addition of whey protein to

flour results in bread with a higher hardness and a

higher elasticity that resists the teeth more

the influence of whey protein decreased for this comfortably when chewed.

reason. ( 3) Manju (bun with bean-jam filling) The

When the influence of freezing was evaluated，

Chinese noodles increased in hardness and their

extensibility and tensile strength. decreased， as was

the case with udon. These changes caus巴d by

freezing were suppressed by the addition of whey

protein. These results allowed us to confirmed that

the addition of whey protein to flour yields Chinese

noodles with a more comfortable resistance to teeth

when chewed and with less extension when boiled.

addition of whey protein resulted in a slightly

increase in hardness and an increase in elasticity

and viscosity， yielding a more elastic manju (Table

4). The hardness of manju decreased with time， but

this decrease was suppressed by the addition of

whey protein to the flour used as raw materiaL As

shown in Fig. 2， the change with time observed on

the surface of manju differed between the whey-

protein-added group and the whey-protein-free group.

Table 4 Effects of whey protein on texture of manju

Hardness Elasticity (g) (10，000 dyn!cm2

)

O 1 2 (days) O 1 2 (days)

WPI-free 164.0 159.0 157.2 45.0 40. 1 38.1

3 % WPI-added 164.3 160.8 159.0 60.2 56. 1 40.0

WPI-free 3 % WPI-added

Fig. 2 Surface of manju

。65.0

72.0

Viscosity

(10，000・s/cm2)

70.3

75.2

2 (days)

75.2

78.4

( 15 ) (ArticleJ E妊ectsof Whey Protein on Food Products 243

In the whey-protein-free group. cracks occurred on

the surface. In the whey-protein-added group. the

surface of manju remained glossy. without cracking.

and appeared smoother. thus elevating the quality

of manju. These features of manju in the whey-

protein-added group remained unchanged even 24 h

later.

of whey protein elevates the quality of food

products manufactured from flour and serves as one

of the useful means of preparing high-quality food

products from flour.

The addition of whey protein improved the

resistance to teeth of udon and Chinese noodles

when chewed. and yielded bread with a soft inside

3. Organoleptic evaluation of food products and a crispy surface. satisfying the recent demands

processed using wheat flour

Table 5 shows the results of the organoleptic test

for each food product processed using wheat flour

with or without whey protein. For all food products.

the scores were higher for the samples containing

whey protein. The results indicate that the addition

of consumers. Manju made from flour containing

whey protein was of higher quality; that is. it was

more elastic. felt more comfortable when eaten. and

had a smoother appearance than that prepared

from flour without whey protein.

Acknowledgments The authors are indebted to

Taiyo Kagaku Co.. Ltd. and Tokyo Seifun Inc. for

Table 5 Organoleptic evaluation of food products supply of the samples used in this study.

processed from wheat flour

WPI-free WPI.added

Parameter Total A verage Total A verage

score score score score

Udon

color 84

gloss 82

hardness 68

resistance to teeth 66

overall impression 64

Chinese noodle

color 84

gloss 76

hardness 62



Bread

color 68

gloss 60

hardness 64



ManJu

color 70

gloss 56

hardness 64



4.2 86 4.3

4.1 90 4.5

3.4 90 4.5

3.3 94 4. 7

3.2 94 4. 7

4.2 86 4.3

3.8 80 4.0

3. 1 90 4.5

3.3 96 4.8

3.2 96 4.8

3.4

3.0

3.2

3. 1

3.2

dqnL

。，up

O

A

U

8

8

8

9

9

4.2

4.1

4. 1

4.6

4.5

3.5 84 4.2

2.8 96 4.8

3.2 84 4.2

3.0 90 4.5

3.1 86 4.3

References

1) OBARA. T.: Whey protein. Shokujirin Ousonnbou.

Tokyo). p. 949 (1997)

2) DOUSAKO. S.: Advanced skill for utilization of

milk components. Food Chemical. 15 (7). 17~52

(1999)

3) NOGUCHI. Y.: Information on milk and dairy

products (Saiwaishobo. Tokyo). pp. 55~84 (1998)

4) T ANIFU]I. K.: E任ect of starch and gluten

properties on texture of ]apanese white salted

noodle. Nippon Shokuhin Kagaku Kaishi. 50 (8). 333

~338 (2003)

5) NAGAO. S.: Wheat science-Methods for quality

evaluation of wheat flour (Asakura. Tokyo). pp. 118

~134 (1995)

6) SHillATA. S. and NAKAE. T.: Information on flour

products-II. Flour products. Saiwaishobo. pp. 99~

315 (1995)

7) HA Y AKA w A. S.: Guide to confectionery-3. Types

and features of confectionery (Nippon Shokuryohin

Shinbunsha. Tokyo). pp. 11 ~27 (1988)

8) KIMURA. T.: E妊ectof Tobiko on the Quality of

Soba noodles. Nippon Shokuhin Kagaku Kogaku

Kaishi.35 (2). 266~274 (2002)

9 ) MURA Y AMA. A.. OOBA. K. and FUKUDA. Y.: Science

of cooking (Kenpakusha. Tokyo). pp. 1 ~44 (2002)

10) KAWABATA. A.: Food physics-Chapter 4. Food

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244 Food Preservation Science VOL. 31 NO. 5 2005 ( 16 )

ホ工ータンパク質が

小麦粉加工品に及ぼす影響について

谷口(山田)亜樹子判・野口智弘叫

高野克己判・菊池修平叫

* 1 東京農業大学応用生物科学部生物応用化学科

(干156-8502 東京都世田谷区桜丘 1-1-1)

* 2 東京農業大学応用生物科学部食品加工技術センター

(〒156-8502 東京都世田谷区桜li1-1-1)

* 3 東京農業大学短期大学部醸造学科

(干156-8502 東京都世田谷区桜丘 1-1-1)

ホエータンパク質を小麦粉加工品に利用することを目

的とし，うどん，中華麺，食パンおよび鰻頭にホエータ

ンパク質を添加し，その影響について調べた。今回用い

た各種小麦粉加工品ともにホエータンパク質を添加する

ことにより物性が改善され，麺類は硬さおよび引っ張り

強度が高くなり，コシのある伸び難い麺になった。食パ

ンは硬さおよび弾性率が高くなり，歯触りがよく，モチ

モチした歯ごたえのあるものになった。鰻頭は硬さ，弾

性率および粘着率ともに高くなり，弾力のある表面も滑

らかな製品となった。この結果から，ホエータンパク質

は，生地改良剤として有効で、あることが示唆された。

(平成16年10月6日受理，平成17年 8月24日受理)

ホエータンパク質が小麦粉加工品に及ぼす影響につ...

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