Anti-glycosylation food auxiliary material and low-glycosylation baked food
By using anti-glycosylated food auxiliary materials with ingredients such as Luohan Frupolysaccharide, the generation of AGEs in baked goods is significantly inhibited, and the problem of difficult to control the generation of AGEs in the prior art is solved, and the effect of reducing AGEs intake and improving food quality is achieved.
Patent Information
- Application Number
- CN202411897149.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-05-06
AI Technical Summary
The prior art is difficult to effectively reduce glycosylated terminal products (AGEs) produced during cooking. These compounds are closely related to diseases such as chronic inflammation and nerve damage.
Anti-glycosylated food auxiliary materials consisting of 95-98% rhodon fructose, 2-5% protein and pigments are used to significantly inhibit the generation of AGEs during cooking through extraction, purification and modification processes.
Significantly reduce the AGEs content in baked goods and effectively reduce the intake of AGEs, which helps improve human health and delay aging, while improving the crispness, color and stability of the food.
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Figure CN119924352A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food additives, and relates to an anti-glycosylation food auxiliary material, and in particular to an anti-glycosylation food auxiliary material and a low-glycosylation baked food. Background Art
[0002] Monk fruit (Siraitia grosvenorii), also known as la han guo and bitter ginseng, is known as the "fairy fruit". The planting bases of Monk fruit are mainly distributed in Lingui and Yongfu counties in Guangxi. In 1987, it was listed as a "dual-purpose medicine and food" variety. The "Chinese Materia Medica" records that Monk fruit is sweet and cool in nature, has the effects of clearing the lungs and removing phlegm, and promoting defecation. In addition, Monk fruit also has a good improvement effect on diseases such as cough and sore throat.
[0003] Monk fruit contains a variety of active ingredients, including mogrosides (such as Mogroside V), flavonoids, polysaccharides, proteins, minerals and vitamins.
[0004] Advanced glycation end products (AGEs) are a class of compounds formed by non-enzymatic glycosylation reactions. They are a foodborne risk factor formed by non-enzymatic glycosylation of reducing sugars with proteins, lipids and other compounds. Studies have shown that AGEs are an important factor leading to chronic inflammation, nerve damage and other diseases. Sugars, proteins, lipids and other compounds will produce a large amount of AGEs during high-temperature cooking processes such as grilling, frying and baking. Reducing the generation of AGEs during cooking can effectively reduce the intake of AGEs, thereby effectively reducing the accumulation of AGEs in the human body, which is of great significance for improving human health and delaying aging.
[0005] Siraitia grosvenorii polysaccharide (SGP) has good antioxidant activity and is a potential natural glycation inhibitor. Summary of the invention
[0006] In view of the deficiencies in the prior art, the purpose of the present invention is to provide an anti-glycation food auxiliary material and a low-glycation baked food. The anti-glycation food auxiliary material can significantly inhibit the formation of AGEs during the cooking process, and the AGEs content in the low-glycation baked food is significantly reduced, which effectively reduces the intake of AGEs, helps to improve human health and delay aging.
[0007] In order to achieve the above object, the present invention adopts the following technical solutions:
[0008] An anti-glycosylation food auxiliary material comprises 95-98wt% of momordica grosvenori polysaccharide and 2-5wt% of protein and pigment.
[0009] Preferably, the extraction method comprises the following steps:
[0010] Step 1, crushing the monk fruit, sieving, defatting with ethanol and drying to obtain defatted monk fruit powder;
[0011] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:(10-50), heat to 50-90° C. for extraction for 1.0-3.5 h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:(5-7), precipitate at 1-4° C. for 24-36 h, centrifuge, remove the lower precipitate, add water for redissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0012] Step 3: prepare the crude polysaccharide of Momordica grosvenori into a solution of 5-10 m / L, purify it by DEAE cellulose and Sephadex G-200 column chromatography in sequence, collect the purified eluate and freeze-dry it to obtain the anti-glycosylation food auxiliary material.
[0013] Furthermore, the mesh size of the sieving screen is 60 to 100 meshes.
[0014] Furthermore, the ethanol degreasing is to immerse the monk fruit powder in 75-90% by volume ethanol for 36-48 hours.
[0015] Furthermore, the drying in step 1 is performed in an oven at 60 to 80° C. for 10 to 12 hours.
[0016] The present invention also protects a low-glycosylation baked food, the raw materials of which include 1-12 wt % of the above-mentioned anti-glycosylation food auxiliary material.
[0017] Compared with the prior art, the present invention has the following technical effects:
[0018] The anti-glycosylation food auxiliary material of the present invention is extracted from monk fruit by reasonable extraction, purification and modification processes, and the components include 95-98wt% of monk fruit polysaccharide, and 2-5wt% of protein and pigment. The monk fruit polysaccharide has a significant anti-glycosylation effect and can effectively reduce the occurrence of glycosylation reaction; the baked food added with the anti-glycosylation food auxiliary material of the present invention can significantly reduce the content of AGEs, effectively reduce the intake of AGEs, help improve human health and delay aging, and at the same time, can reduce the water content of the baked food, increase crispness, reduce color change, and improve the color of the baked food;
[0019] The present invention expands the application field of Momordica grosvenori polysaccharide and provides a new direction for its high-value utilization. When applied in the fields of medicine and food, it can bring multiple benefits such as improving product stability, improving quality and promoting health. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] Figure 1 This is a full-wavelength ultraviolet scan of the anti-glycation food auxiliary material prepared in Example 1;
[0021] Figure 2 The actual pictures of the biscuits prepared in Examples 1, 2, 4 and Comparative Example 1 and added with 0%, 1%, 2%, and 4% of the anti-glycation food auxiliary materials;
[0022] Figure 3 The content of fluorescent AGEs in the biscuits prepared in Examples 1, 2, 4 and Comparative Example 1;
[0023] Figure 4 is the growth rate of datizoline during the biscuit making process of Examples 1, 2, 4 and Comparative Example 1;
[0024] Figure 5 is the growth rate of kynurenine during the biscuit production process of Examples 1, 2, 4 and Comparative Example 1;
[0025] Figure 6 is the growth rate of N-formylkynurenine during the biscuit production process of Examples 1, 2, 4 and Comparative Example 1;
[0026] Figure 7 The moisture content of the biscuits prepared in Examples 1, 2, 4 and Comparative Example 1;
[0027] Figure 8 The hardness of the biscuits prepared in Examples 1, 2, 4 and Comparative Example 1 increases with
[0028] Fig. 9 The crispness analysis of the biscuits prepared in Examples 1, 2, 4 and Comparative Example 1. DETAILED DESCRIPTION
[0029] The specific contents of the present invention are further explained in detail below in conjunction with embodiments.
[0030] The specific contents of the present invention are further explained in detail below in conjunction with the examples. The reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art. The test methods in the following examples that do not specify specific experimental conditions are usually based on conventional experimental conditions. Unless otherwise specified, the reagents and raw materials used in the present invention can be obtained commercially.
[0031] Embodiment 1:
[0032] This embodiment provides an anti-glycosylation food auxiliary material, and the extraction method comprises the following steps:
[0033] Step 1, grind the monk fruit, pass it through an 80-mesh sieve, soak the sieved monk fruit powder in 75% by volume ethanol for 48 hours, and then dry it in a 60° C. oven for 12 hours to obtain a defatted monk fruit powder;
[0034] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:10, heat to 50°C for extraction for 3.5h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:5, precipitate at 4°C for 24h, centrifuge, remove the lower precipitate, add water for re-dissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0035] Step 3: Prepare the crude polysaccharide of Momordica grosvenori into a 5 mL solution, purify it by DEAE cellulose and Sephadex G-200 column chromatography in sequence, collect and freeze-dry the purified eluate to obtain an anti-glycosylation food auxiliary material, and determine its total sugar content to be 96.83%.
[0036] Figure 1 This is a full-wavelength ultraviolet scan of the anti-glycosylation food auxiliary material prepared in Example 1; Figure 1 It can be seen that there is no obvious absorption peak at 260nm and 280nm in the ultraviolet spectrum scanning, indicating that the obtained Momordica grosvenori polysaccharide does not contain macromolecules such as nucleic acid and protein.
[0037] Add the prepared anti-glycosylation food auxiliary material to the raw materials for preparing cocoa biscuits, mix flour, corn oil, white sugar, fresh eggs, cocoa powder and 1% of the anti-glycosylation food auxiliary material by weight, add purified water, knead into dough, and shape it with a round mold. Finally, put the dough into the oven and bake it at 170℃ for 5 minutes. Store the biscuits at 25℃ in a dry place.
[0038] Embodiment 2:
[0039] This embodiment provides an anti-glycosylation food auxiliary material, and the extraction method comprises the following steps:
[0040] Step 1, grind the monk fruit, pass it through a 100-mesh sieve, soak the sieved monk fruit powder in 90% by volume ethanol for 36 hours, and then dry it in an oven at 80° C. for 10 hours to obtain a defatted monk fruit powder;
[0041] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:50, heat to 60°C for extraction for 3h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:6, precipitate at 3°C for 28h, centrifuge, remove the lower precipitate, add water for redissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0042] Step 3: Prepare the crude polysaccharide of Momordica grosvenori into a solution of 8 mL / L, purify it by DEAE cellulose and Sephadex G-200 column chromatography in sequence, collect and freeze-dry the purified eluate to obtain an anti-glycosylation food auxiliary material, and determine its total sugar content to be 95.09%.
[0043] Add the prepared anti-glycosylation food auxiliary material to the raw materials for preparing cocoa biscuits, mix flour, corn oil, white sugar, fresh eggs, cocoa powder and 2% of the anti-glycosylation food auxiliary material by weight, add purified water, knead into dough, and shape it with a round mold. Finally, put the dough into the oven and bake it at 170℃ for 5 minutes. Store the biscuits at 25℃ in a dry place.
[0044] Embodiment 3:
[0045] This embodiment provides an anti-glycosylation food auxiliary material, and the extraction method comprises the following steps:
[0046] Step 1, grind the monk fruit, pass it through a 60-mesh sieve, soak the sieved monk fruit powder in 80% by volume ethanol for 40 hours, and then dry it in a 70° C. oven for 11 hours to obtain a defatted monk fruit powder;
[0047] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:20, heat to 90°C for extraction for 1.0h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:7, precipitate at 2°C for 36h, centrifuge, remove the lower precipitate, add water for redissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0048] Step 3: Prepare the crude polysaccharide of Momordica grosvenori into a 10 mL solution, purify it by DEAE cellulose and Sephadex G-200 column chromatography, collect the purified eluate and freeze-dry it to obtain an anti-glycosylation food auxiliary material, and determine its total sugar content to be 98.05%.
[0049] Add the prepared anti-glycosylation food auxiliary material to the raw materials for preparing cocoa biscuits, mix flour, corn oil, white sugar, fresh eggs, cocoa powder and 3% of the anti-glycosylation food auxiliary material by weight, add purified water, knead into dough, and shape it with a round mold. Finally, put the dough into the oven and bake it at 170℃ for 5 minutes. Store the biscuits at 25℃ in a dry place.
[0050] Embodiment 4:
[0051] This embodiment provides an anti-glycosylation food auxiliary material, and the extraction method comprises the following steps:
[0052] Step 1, grind the monk fruit, pass it through a 100-mesh sieve, soak the sieved monk fruit powder in 75% by volume ethanol for 40 hours, and then dry it in a 60° C. oven for 12 hours to obtain a defatted monk fruit powder;
[0053] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:30, heat to 70°C for extraction for 2h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:5, precipitate at 1°C for 32h, centrifuge, remove the lower precipitate, add water for re-dissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0054] Step 3: Prepare the crude polysaccharide of Momordica grosvenori into a 7 mL solution, purify it by DEAE cellulose and Sephadex G-200 column chromatography, collect the purified eluate and freeze-dry it to obtain an anti-glycosylation food auxiliary material, and determine its total sugar content to be 96.32%.
[0055] Add the prepared anti-glycosylation food auxiliary material to the raw materials for preparing cocoa biscuits, mix flour, corn oil, white sugar, fresh eggs, cocoa powder and 4% of the anti-glycosylation food auxiliary material by weight, add purified water, knead into dough, and shape it with a round mold. Finally, put the dough into the oven and bake it at 170℃ for 5 minutes. Store the biscuits at 25℃ in a dry place.
[0056] The baking process of biscuits is a typical thermal processing method, and AGEs are produced during the thermal processing. In order to illustrate the effect of adding anti-glycation food auxiliary materials on the formation of AGEs during the biscuit production process, the formation of fluorescent AGEs and protein oxidation products in the biscuits prepared in Examples 1, 2, 4 and Comparative Example 1 were analyzed. Figure 2 The actual pictures of biscuits with 0%, 1%, 1%, and 4% anti-glycation food excipients added. Figure 3 is the content of fluorescent AGEs in biscuits. Figure 3 It can be seen that the fluorescent AGEs of biscuits without SGP increased by 54.55%. However, after adding SGP, the growth rate of fluorescent AGEs decreased with the increase of SGP concentration. The growth rates of fluorescent AGEs of biscuits with 1%, 2%, and 4% SGP were 52.83%, 46.80%, and 39.27%, respectively. When proteins are oxidatively damaged, protein oxidation products such as dityrosine, kynurenine, and N-formylkynurenine are produced. Figure 4 , Figure 5 , Figure 6 are the growth rates of dityrosine, kynurenine and N-formylkynurenine during biscuit making. Figure 4 , 56, it can be seen that SGP can reduce the production of protein oxidation products in a concentration-dependent manner; and when the addition amount of SGP is 4.0%, the inhibition rate of protein oxidation products is the highest, making the growth rates of dityrosine, kynurenine and N-formylkynurenine 0.41 times, 0.57 times and 0.42 times of the original, respectively. It can be seen that after adding SGP, the formation of AGEs in biscuits is significantly inhibited.
[0057] L* indicates the depth of the object being measured, and its range is from 0 (black) to 100 (white) (dark ~ light). a* indicates the redness and greenness of the object being measured. The larger its value is, the more red the object being measured is, and vice versa, the more green the object being measured is. b* indicates the yellowness and blueness of the object being measured. The larger its value is, the more yellow the object being measured is, and vice versa, the more blue the object being measured is. The addition of SGP will cause changes in the color difference of the biscuits. As shown in Table 1, the addition of SGP caused a significant increase in the L* value and b* value of the biscuits, indicating that the addition of SGP causes the color of the biscuits to become lighter and the color tends to be more yellow. In addition, the addition of SGP will affect the texture of the biscuits. Therefore, the moisture content, hardness and crispness of the biscuits were analyzed. Figure 7 The figure shows the moisture content of the biscuits. As can be seen from the figure, with the increase of SGP content, the moisture content gradually decreases from 5.59% to 4.91%, 4.87%, and 3.62%. Figure 8 It was found that the hardness of the biscuits increased with the increase of SGP content. Other related studies also found that the decrease of biscuit moisture content led to the increase of biscuit hardness. When the hardness of the biscuits changes, the crispness of the biscuits will also change. Fig. 9 The crispness analysis of biscuits shows that when SGP is not added, the crispness is 0.45. However, with the addition of 1%, 2%, and 4% SGP, the crispness gradually increases to 1.08 times, 1.05 times, and 1.27 times the original. It can be seen that the addition of SGP can not only reduce the formation of AGEs, but also improve the crispness of biscuits.
[0058] Table 1 Effect of anti-glycosylation food excipients on biscuit color
[0059]
[0060] Embodiment 5:
[0061] This embodiment provides an anti-glycosylation food auxiliary material, and the extraction method comprises the following steps:
[0062] Step 1, grind the monk fruit, pass it through an 80-mesh sieve, immerse the sieved monk fruit powder in 90% by volume ethanol for 36 hours, and then dry it in a 60° C. oven for 12 hours to obtain a defatted monk fruit powder;
[0063] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:40, heat to 80°C for extraction for 2.5h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:7, precipitate at 2°C for 30h, centrifuge, remove the lower precipitate, add water for re-dissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0064] Step 3: Prepare the crude polysaccharide of Momordica grosvenori into a 9 mL solution, purify it by DEAE cellulose and Sephadex G-200 column chromatography, collect the purified eluate and freeze-dry it to obtain an anti-glycosylation food auxiliary material, and determine its total sugar content to be 95.69%.
[0065] The prepared anti-glycosylation food auxiliary material was added to the raw materials for preparing cocoa biscuits, and flour, corn oil, white sugar, fresh eggs, cocoa powder and 8% of the anti-glycosylation food auxiliary material were mixed, purified water was added, kneaded into dough, and shaped with a round mold. Finally, the dough was put into the oven and baked at 170°C for 5 minutes. The biscuits were stored at 25°C in a dry place.
[0066] Embodiment 6:
[0067] This embodiment provides an anti-glycosylation food auxiliary material, and the extraction method comprises the following steps:
[0068] Step 1, grind the monk fruit, pass it through a 100-mesh sieve, soak the sieved monk fruit powder in 90% by volume ethanol for 36 hours, and then dry it in a 60° C. oven for 12 hours to obtain a defatted monk fruit powder;
[0069] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:50, heat to 70°C for extraction for 3h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:6, precipitate at 3°C for 32h, centrifuge, remove the lower precipitate, add water for redissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0070] Step 3: Prepare the crude Momordica grosvenori polysaccharide into a 5 mL solution, purify it by DEAE cellulose and Sephadex G-200 column chromatography, collect the purified eluate and freeze-dry it to obtain an anti-glycosylation food auxiliary material, and determine its total sugar content to be 97.02%.
[0071] Add the prepared anti-glycosylation food auxiliary material to the raw materials for preparing cocoa biscuits, mix flour, corn oil, white sugar, fresh eggs, cocoa powder and 10% of the anti-glycosylation food auxiliary material by weight, add purified water, knead into dough, and shape it with a round mold. Finally, put the dough into the oven and bake it at 170℃ for 5 minutes. Store the biscuits at 25℃ in a dry place.
[0072] Embodiment 7:
[0073] This embodiment provides an anti-glycosylation food auxiliary material, and the extraction method comprises the following steps:
[0074] Step 1, grind the monk fruit, pass it through a 100-mesh sieve, soak the sieved monk fruit powder in 90% by volume ethanol for 48 hours, and then dry it in a 60° C. oven for 12 hours to obtain a defatted monk fruit powder;
[0075] Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:40, heat to 90°C for extraction for 1.0h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:7, precipitate at 4°C for 24h, centrifuge, remove the lower precipitate, add water for redissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide;
[0076] Step 3: Prepare the crude polysaccharide of Momordica grosvenori into a 5 mL solution, purify it by DEAE cellulose and Sephadex G-200 column chromatography, collect the purified eluate and freeze-dry it to obtain an anti-glycosylation food auxiliary material, and determine its total sugar content to be 96.82%.
[0077] The prepared anti-glycosylation food auxiliary material was added to the raw materials for preparing cocoa biscuits, and flour, corn oil, white sugar, fresh eggs, cocoa powder and 12% of the anti-glycosylation food auxiliary material by weight were mixed, purified water was added, kneaded into dough, and shaped with a round mold. Finally, the dough was placed in an oven and baked at 170°C for 5 minutes. The biscuits were stored at 25°C in a dry place.
[0078] Comparative Example 1
[0079] Mix flour, corn oil, sugar, fresh eggs, cocoa powder and 0% anti-glycosylation food auxiliary materials, add purified water, knead into dough, and shape it with a round mold. Finally, put the dough into the oven and bake at 170℃ for 5 minutes. Store the biscuits at 25℃ in a dry place.
[0080] It should be noted that the above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit it; the anti-glycation food auxiliary material of the present invention can also be added to other high-temperature baked foods, such as bread, cake, etc. Without departing from the concept of the present invention, the deduction or replacement made by those skilled in the art shall fall within the protection scope of the present invention.
Claims
1. An anti-glycosylation food auxiliary material, characterized in that: The invention comprises 95-98 wt % of momordica grosvenori polysaccharide and 2-5 wt % of protein and pigment.
2. The anti-glycosylation food supplement as claimed in claim 1, characterized in that The extraction method comprises the following steps: Step 1, crushing the monk fruit, sieving, defatting with ethanol and drying to obtain defatted monk fruit powder; Step 2: Disperse the defatted Momordica grosvenori powder prepared in step 1 in deionized water at a mass volume ratio of 1:(10-50), heat to 50-90° C. for extraction for 1.0-3.5 h, filter and obtain the supernatant, remove protein by Sevag method, add 95% ethanol by volume to the aqueous phase after protein removal at a volume ratio of 1:(5-7), precipitate at 1-4° C. for 24-36 h, centrifuge, remove the lower precipitate, add water for redissolution, and freeze-dry to obtain Momordica grosvenori crude polysaccharide; Step 3: prepare the crude polysaccharide of Momordica grosvenori into a solution of 5-10 m / L, purify it by DEAE cellulose and Sephadex G-200 column chromatography in sequence, collect the purified eluate and freeze-dry it to obtain the anti-glycosylation food auxiliary material.
3. The anti-glycosylation food supplement as claimed in claim 2, characterized in that: The mesh number of the sieving screen is 60 to 100 meshes.
4. The anti-glycosylation food supplement as claimed in claim 2, characterized in that: The ethanol degreasing is to immerse the monk fruit powder in 75-90% ethanol by volume for 36-48 hours.
5. The anti-glycosylation food supplement as claimed in claim 2, characterized in that: The drying described in step 1 is drying in an oven at 60 to 80° C. for 10 to 12 hours.
6. A low-glycosylation baked food, characterized in that: The raw material comprises 1-12 wt % of the anti-glycosylation food auxiliary material according to any one of claims 1 to 5.