Method for preparing fruit and vegetable enzymatic browning high-efficiency inhibiting component from Maillard reaction product
A technology of Maillard reaction and fruit and vegetable enzymes, which is applied in the field of preparation of high-efficiency inhibitory components, can solve problems such as high-efficiency components that have not yet been seen, and achieve the effects of widening separation, reducing losses, and increasing added value
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Embodiment 1
[0022] In this example, L-cysteine and glucose were used as reaction raw materials. Firstly, the reaction substrates were prepared into solutions with a concentration of 1 mol / L. The two solutions were mixed in equal volumes, and the pH value was adjusted to 2 with NaOH solution.
[0023] Next, the mixed solution was placed in a closed container resistant to high temperature and high pressure, and reacted at a temperature of 110° C. for 1 hour. After the reaction, after the reaction product is cooled, it is classified by ultrafiltration (the membrane pore size is 3000D) to obtain Maillard products with different molecular weights.
[0024] Secondly, the low molecular weight Maillard product is concentrated and dried.
[0025] Using absolute ethanol, using a solid-liquid ratio of 1:50, extracting on a shaking table for 30 minutes, distilling under reduced pressure, recovering the organic solvent and drying it for later use, the yield of the highly active component obtained wa...
Embodiment 2
[0027] In this example, glutathione and xylose were used as reaction raw materials. First, the reaction substrates were prepared to concentrations of 1 mol / L and 2 mol / L respectively. The two solutions were mixed in equal volumes, and the pH value was adjusted to 2.5 with NaOH solution.
[0028] Next, the mixed solution was placed in a closed container resistant to high temperature and high pressure, and reacted at a temperature of 120° C. for 2 hours. After the reaction, after the reaction product is cooled, it is classified by ultrafiltration (the membrane pore size is 500D) to obtain Maillard products with different molecular weights.
[0029] Secondly, the low molecular weight Maillard product is concentrated and dried.
[0030] Extraction is carried out with supercritical carbon dioxide fluid, and the yield of highly active components is 23.5%.
Embodiment 3
[0032] In this example, histidine and xylose were used as reaction raw materials. Firstly, the reaction substrates were prepared to concentrations of 2 mol / L and 1 mol / L respectively. The two solutions were mixed in equal volumes, and the pH value was adjusted to 3.5 with NaOH solution.
[0033] Next, the mixed solution was placed in a closed container resistant to high temperature and high pressure, and reacted at a temperature of 130°C for 1.5h. After the reaction, after the reaction product is cooled, it is classified by ultrafiltration (the membrane pore size is 1000D) to obtain Maillard products with different molecular weights.
[0034] Next, the low molecular weight Maillard product is concentrated and dried.
[0035] Using ethanol with a concentration of 50%, using a solid-liquid ratio of 1:30, extracting on a shaking table for 30 minutes, distilling under reduced pressure, recovering the organic solvent and drying it for later use, the yield of the highly active compo...
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