Maillard reaction product with functions of reducing blood glucose and blood pressure
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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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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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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 field of biotechnology, and specifically relates to a Maillard reaction product with hypoglycemic and hypotensive effects and its application. The Maillard reaction product is prepared by Maillard reaction using arginine and glucose as reactants . The preparation method is to take a certain proportion of arginine and glucose as raw materials, dissolve them in an aqueous solution, and continue heating and reacting at a certain temperature and time. After the reaction is completed, use the spraying process under a specific spraying process to perform an instantaneous high-temperature secondary reaction and dry to obtain target product. Using amino acids and reducing sugars as reactants to artificially construct Maillard reaction products with hypoglycemic and hypotensive effects and no obvious toxic and side effects, effectively avoiding the difficulty of controlling natural food materials or multi-component ratio raw materials in the production process, resulting in product diversification , easy to produce toxic substances defects; simple preparation, uniform product, definite 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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