A method for preparing intermediates by reducing glutathione indicating amino acid Maillard reaction

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: 2020-08-25
JIANGNAN UNIV
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  • 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 method to prepare Maillard reaction intermediates in aqueous phase is a new method proposed in recent years, which solves the above problems to a certain extent, but cysteine ​​has poor water solubility and does not dissolve completely Will lead to biased results, and its mechanism as a tracer is not yet clear

Method used

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  • A method for preparing intermediates by reducing glutathione indicating amino acid Maillard reaction
  • A method for preparing intermediates by reducing glutathione indicating amino acid Maillard reaction
  • A method for preparing intermediates by reducing glutathione indicating amino acid Maillard reaction

Examples

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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...

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Abstract

The invention discloses a method for preparing an intermediate through the Maillard reaction of amino acid indicated by reduced glutathione. The invention adopts a two-stage temperature-changing reaction, and adds reduced glutathione after the low-temperature reaction for different times. Based on the substance Interaction with degradation products of intermediates can effectively inhibit the subsequent Maillard reaction, thereby reducing the formation of colored substances. Compared with the browning of Maillard products in the high temperature stage, the reaction time with the best color inhibition effect is the fastest reaction time of intermediates. The best preparation conditions, under which the intermediates are prepared in the water phase at low temperature. The method disclosed in the invention uses reduced glutathione with good water solubility as a tracer, which can reduce production time and improve traceability. The green and safe preparation of intermediates in the water phase makes it possible for large-scale production, which can realize the controlled formation of food processing flavors, can enhance consumers' sense of accomplishment and pleasure, and has strong 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

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Application Information

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Patent Type & Authority Patents(China)
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莙禾詹欢翟昀唐微于静洋夏书芹
Owner JIANGNAN UNIV
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