Chitosan glutamate freshener

A technology of chitosan glutamate and chitosan, applied in food science, food preparation, application, etc., can solve the problem of no glutamic acid

Active Publication Date: 2012-11-14
YUHUAN MARINE BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, at present all MSG are inorganic salts of glutamic acid, such as sodium salt, calcium salt, etc., and there is no application of organic salts of glutamic acid.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation of embodiment 1 high viscosity chitosan glutamate

[0024] Add 1.79g of chitosan with a degree of deacetylation (related to the number of free amino groups) of 90% and a molecular weight greater than 40,000 in 100ml of water at a temperature of 70°C (1.61g of chitosan with a degree of deacetylation of 100%, or 0.01 mol), 1.47g (0.01mol) of glutamic acid, stirred until dissolved, naturally cooled to room temperature, the product was dried or not dried, and sterilized to obtain a solid powder product or liquid product. The molar ratio of free amino groups to glutamic acid in the chitosan of this embodiment is 1:1.

[0025] Weigh 1.6g of chitosan glutamate and 0.8g of monosodium glutamate (traditional monosodium glutamate) prepared in this example, respectively, and prepare 100ml of solution. 30 volunteers are randomly selected to taste umami, half of them male and half male. Results The subjects could taste the umami taste of the chitosan glutamate prepar...

Embodiment 2

[0026] The preparation of embodiment 2 low viscosity chitosan glutamate

[0027] Add 1.64g of chitosan with a degree of deacetylation of 98% and a molecular weight of less than 1000 (degree of polymerization n is less than 6) in 100ml of water at room temperature (1.61g of chitosan with a degree of deacetylation of 100%, or 0.01mol) , 1.47g (0.01mol) of glutamic acid, stirred until dissolved, naturally cooled to room temperature, the product was dried or not dried, and sterilized to obtain the finished product of chitosan glutamate. In this example, the molar ratio of free amino groups of chitosan to glutamic acid is 1:1.

[0028] Weigh 1.6g of chitosan glutamate and 0.8g of monosodium glutamate (traditional monosodium glutamate) respectively, and make 100ml solution. 30 volunteers are randomly selected to taste umami, half of them are male and half are male. Results The subjects could taste the umami taste of the chitosan glutamate prepared in this example, and there was no ...

Embodiment 3

[0029] The preparation of embodiment 3 low-viscosity chitosan glutamate derivatives

[0030] The conditions were the same as in Example 2, except that 0.174 g (0.0005 mol) of 5'-inosinic acid and 0.164 g (0.001 mol) of chitosan were added to the water. The reaction product is a mixture of chitosan glutamate, chitosan glutamic acid, inosinate and chitosan inosinate.

[0031] Since 5'-inosinic acid was added during the preparation, the freshness of the condiment prepared in this embodiment was improved. Only need to add the chitosan glutamate 9.4% amount that embodiment 2 prepares just can reach the freshness effect of the chitosan glutamate of embodiment 2.

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Abstract

The invention relates to an application of chitosan glutamate serving as a freshener, namely, a chitosan derivative with delicate flavors, and aims to solve the problem that threats are brought to consumers' health when extra sodium ions in food freshening are ingested and add some functions beneficial for human health. The freshener further comprises a chitosan glutamate derivative which is prepared by mixing chitosan and glutamic acid, 5'-inosinic acid and/or 5'-guanylic acid in a water solution. According to the chitosan glutamate freshener, the chitosan glutamate serves as the freshener, so that characteristics of glutamic acid are provided, and priorities of chitosan are reserved. The chitosan derivative with delicate flavors is chlorine-free and sodium-free, the technical problem that a plurality of inorganic sodium ions and chloride ions in existing fresheners is solved, and the chitosan glutamate freshener is provided with chitosan functions of antibacterial, immune regulation, film formation, thickening and the like that existing fresheners do not have.

Description

technical field [0001] The invention belongs to the technical field of freshness enhancer preparation, and in particular relates to an application of chitosan glutamate as a freshness enhancer, a preparation method and application of chitosan glutamate derivatives. Background technique [0002] The main component of monosodium glutamate is sodium glutamate, which is prepared by reacting sodium carbonate or sodium hydroxide with glutamic acid. The salt (sodium chloride) content in the finished product is about 20%. Even if it is unsalted monosodium glutamate, the content of sodium ions is 13.6%. It is well known that high sodium intake increases the risk of diseases such as high blood pressure, diabetes, and kidney disease. Therefore, in the era when people pursue a scientific, low-salt diet, it is a helpless move for people to choose sodium-containing flavor enhancers. [0003] In addition, the role of monosodium glutamate is mainly to increase freshness, while other funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/08A23L1/226A23L1/09A23L27/20
Inventor 周湘池徐君义林荣业刘必谦刘凌
Owner YUHUAN MARINE BIOCHEM
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