Method for preparing intermediate though amino acid Maillard reaction based on reduced glutathione

A technology of Maillard reaction and glutathione, which is applied in the field of food chemistry and food additives, can solve the problems of uncontrollable reaction process, poor water solubility of cysteine, difficulty in preparing intermediates, etc., and achieves feasibility and universality. Adaptability, enhance the sense of accomplishment and pleasure, and solve the effect of easy loss of flavor

Active Publication Date: 2019-10-22
JIANGNAN UNIV
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the high-temperature Maillard reaction in the water phase can reduce the cost, at high temperature, amino acids and reducing sugars will rapidly undergo a series of cascade reactions, and the reaction process cannot be controlled, making it difficult to prepare intermediates
Using cysteine ​​tracer me

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing intermediate though amino acid Maillard reaction based on reduced glutathione
  • Method for preparing intermediate though amino acid Maillard reaction based on reduced glutathione
  • Method for preparing intermediate though amino acid Maillard reaction based on reduced glutathione

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Dissolve 17.8kg of alanine and 60kg of xylose in 1000kg of water, adjust the pH of the mixed solution to 8.0, react in a water bath at 80°C, sample 180L at 40, 60, 80, 100, and 120 minutes, and place on ice Cooling in the bath terminates the reaction;

[0040] (2) Add 1.8 kg of reduced glutathione to the five reaction solutions obtained above, and readjust the pH of the reaction solution to 8.0, transfer to a temperature-resistant and pressure-resistant bottle, and then raise the temperature to 120 ° C, the second stage high temperature Maillard reaction for 60 minutes, placed in an ice bath to cool to terminate the reaction, to obtain a variable temperature Maillard reaction solution;

[0041] (3) each part of variable temperature Maillard reaction solution is diluted 5 times respectively, measure the absorbance value under the wavelength 420nm, draw a curve according to the corresponding low temperature reaction time in the absorbance value and step (1), the resul...

Embodiment 2

[0044] (1) Dissolve 8 kg of cysteine ​​and 19.8 kg of xylose in 800 kg of water, adjust the pH of the mixed solution to 7.5, react in a water bath at 100°C, and sample 130 L at 10, 20, 30, 40, 50, and 60 minutes respectively, Cool in an ice bath to terminate the reaction;

[0045] (2) Add 1.3kg of reduced glutathione to the six reaction solutions obtained above, and readjust the pH of the reaction solution to 7.5, transfer to a temperature-resistant and pressure-resistant bottle, and then raise the temperature to 130°C. Maillard reaction for 90 minutes, placed in an ice bath to cool to terminate the reaction, to obtain a variable temperature Maillard reaction solution;

[0046] (3) each part of variable temperature Maillard reaction solution is diluted 2 times respectively, measure the absorbance value under the wavelength 420nm, draw a graph according to the corresponding low temperature reaction time in the absorbance value and step (1), the result is as follows Figure 4 s...

Embodiment 3

[0049] (1) Dissolve 15kg of glycine and 60kg of ribose in 1000kg of water, adjust the pH of the mixed solution to 6.0, react in a water bath at 90°C, take 150L samples at 20, 40, 60, 80, 100, and 120 minutes, and place them in an ice bath cooling to terminate the reaction;

[0050] (2) Add 3kg of reduced glutathione to the six reaction solutions obtained above, and readjust the pH of the reaction solution to 6.0, transfer to a temperature-resistant and pressure-resistant bottle, and then raise the temperature to 110°C. Lad reaction 120min, placed in ice bath cooling to terminate the reaction, to obtain variable temperature Maillard reaction liquid;

[0051] (3) each part of variable temperature Maillard reaction solution is diluted 50 times respectively, measure the absorbance value under the wavelength 420nm, draw a graph according to the corresponding low temperature reaction time in the absorbance value and step (1), the result is as follows Image 6 shown. Depend on Im...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing an intermediate though amino acid Maillard reaction based on reduced glutathione. The method adopts two-stage temperature change reaction, and adds the reduced glutathione after low temperature reaction for different time; based on mutual interaction between the substance and the intermediate degradation products, the subsequent Maillard reaction canbe suppressed effectively, thereby reducing the discovery of generation of colored matters; compared with browning of the Maillard products in the high-temperature stage, the reaction time with the best color inhibition effect is the best preparation condition for the intermediate; and under such conditions, the intermediate is prepared under low temperature in an aqueous phase. The disclosed method adopts the reduced glutathione with better water solubility as a tracer, so that the production time can be reduced and the tracing accuracy can be improved; the intermediate is prepared in the aqueous phase in a green and safe manner, and large-scale production of the intermediate is possible; and the method can realize controlled formation of food processing flavor, can enhance a sense of accomplishment and pleasure of consumers and has a higher practical application value.

Description

technical field [0001] The invention belongs to the field of food chemistry and food additives, and in particular relates to a method for preparing an intermediate through Maillard reaction of reduced glutathione indicator amino acid. Background technique [0002] With the progress of society and the changes of the times, consumers' expectations for food are becoming more hierarchical and diversified. The satiety function of food can no longer meet the basic needs of the public, and people's expectations for natural and innovative products that are pleasing to the senses are increasing. Nowadays, the food industry presents a healthy, diverse and convenient development trend, among which the controlled formation technology of processed flavor is an important innovation direction of food flavor control technology. Using this technology, the seasoning can be prefabricated from suitable flavor precursors according to the needs of processed food or catering. Semi-finished product...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): G01N30/02G01N30/72G01N30/06G01N30/14G01N27/62G01N21/31G01N21/78G01N21/77G01N24/08
CPCG01N30/02G01N30/72G01N30/06G01N30/14G01N27/62G01N21/31G01N21/78G01N21/77G01N24/087G01N2021/786G01N2030/067G01N2030/065C07H1/06C07H7/02C07H7/06A23L35/00G01N1/38G01N1/4022G01N2001/386G01N2021/3125
Inventor 张晓鸣卢思芸崔和平于晓红詹欢翟昀唐微于静洋夏书芹
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap