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Maillard reaction product with functions of reducing blood glucose and blood pressure

A Maillard reaction, hypoglycemic and hypotensive technology, which is applied in the biological field to achieve the effects of clear effect, avoidance of difficult control, and simple preparation

Inactive Publication Date: 2016-08-17
FUZHOU MEIRUIDIEN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, artificially constructed Maillard reaction products with hypoglycemic and hypotensive effects have not been reported.

Method used

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  • Maillard reaction product with functions of reducing blood glucose and blood pressure
  • Maillard reaction product with functions of reducing blood glucose and blood pressure
  • Maillard reaction product with functions of reducing blood glucose and blood pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A certain proportion of arginine and glucose are dissolved in the aqueous solution as raw materials, and the reaction is continuously heated at a certain temperature and time. After the reaction is completed, the instant high-temperature secondary reaction is carried out by the spray process under the specific spray process conditions and dried to obtain the Maillard reaction. product.

[0016] The molar ratio of arginine and glucose is 1:1, the amount of water used for dissolving is 5 times the mass of arginine, the temperature control range is 100°C, the heating time is 40min, the inlet temperature range of spray drying is 190°C, and the outlet temperature range is 90°C ℃.

Embodiment 2

[0018] A certain proportion of arginine and glucose are dissolved in the aqueous solution as raw materials, and the reaction is continuously heated at a certain temperature and time. After the reaction is completed, the instant high-temperature secondary reaction is carried out by the spray process under the specific spray process conditions and dried to obtain the Maillard reaction. product.

[0019] The molar ratio of arginine and glucose is 2:3, the amount of water used for dissolving is 5 times the mass of arginine, the temperature control range is 90°C, the heating time is 60min, the inlet temperature range of spray drying is 180°C, and the outlet temperature range 80°C.

Embodiment 3

[0021] A certain proportion of arginine and glucose are dissolved in the aqueous solution as raw materials, and the reaction is continuously heated at a certain temperature and time. After the reaction is completed, the instant high-temperature secondary reaction is carried out by the spray process under the specific spray process conditions and dried to obtain the Maillard reaction. product.

[0022] The molar ratio of arginine and glucose is 1:3, the amount of water used for dissolving is 5 times the mass of arginine, the temperature control range is 100°C, the heating time is 50min, the inlet temperature range of spray drying is 190°C, and the outlet temperature range is 90°C ℃.

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Abstract

The invention belongs to the technical field of biology and particularly relates to a maillard reaction product with functions of reducing blood glucose and blood pressure and application of the maillard reaction product. According to the maillard reaction product, arginine and glucose are utilized as reactants, and the maillard reaction product is prepared through maillard reaction. A preparing method comprises the steps of taking and solving a certain proportion of arginine and glucose in a water solution, continuously heating to enable the arginine and the glucose to react in a certain temperature for a certain time, carrying out instant high-temperature secondary reaction through a spraying process in a certain spraying technological condition and drying to obtain a target product. The maillard reaction product is artificially constructed with amino acid and reducing sugar as reactants, has functions of reducing blood sugar and blood pressure, is free of obvious toxic and side effects, effectively overcomes the defects that natural raw food materials or multicomponent matching raw materials are difficult to control in a producing process, is multiple in product and prone to generating toxic materials and is convenient to prepare, unique in product and clear in effect.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a Maillard reaction product with hypoglycemic and hypotensive effects and an application thereof. Background technique [0002] The Maillard reaction is a non-enzymatic browning reaction between reducing sugars and compounds containing free amino groups such as amino acids, polypeptides, and proteins, and its products are called Maillard reaction products (Maillard Reaction Products, hereinafter referred to as MRPs). [0003] Although the Maillard reaction has been discovered and studied for a century, the chemical mechanism of the reaction has not been fully revealed. The known main features of this reaction include: the reaction produces various dark brown substances, which cause obvious color changes in the appearance of the reaction system; the same reactant produces different reaction products under different reaction conditions, and the same reactant produces The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C279/14C07C277/08A23L33/10A61P3/10A61P9/12
CPCC07C279/14A23V2002/00A23V2250/0606A23V2250/61A23V2200/326A23V2200/328A23V2250/30
Inventor 柯李晶周建武饶平凡丁伟
Owner FUZHOU MEIRUIDIEN BIOTECH CO LTD
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