Sugar-Dipeptide Conjugate Synthesis via Liquid Eutectic Mixture
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Solution Overview
Problem
Current methods for generating sugar-dipeptide conjugates face challenges such as low yields, difficulty in controlling the reaction, and the need for non-food suitable solvents, which complicates their incorporation into food products, while consumers increasingly reject additives like MSG and ribonucleotides due to perceived health concerns.
Innovation Solution
A method involving the formation of a liquid eutectic mixture of a dipeptide and a reducing sugar at low moisture content, heated above 30°C for at least 10 minutes, which enhances the formation of sugar-dipeptide conjugates with higher yields and allows for their direct incorporation into food products without toxic solvents.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional methods are used to generate sugar-dipeptide conjugates, then the reaction can proceed with conventional solvents, but the yields are low and non-food suitable solvents are required
Solution Approach 1:
The invention changes the physical state parameters of the reactants by forming a liquid eutectic mixture from solid dipeptide and solid reducing sugar at low moisture content. This parameter change enables the reaction to proceed in a food-safe medium without requiring toxic organic solvents, while simultaneously achieving high yields of sugar-dipeptide conjugates through optimized heating conditions above 30°C
Solution Approach 2:
The liquid eutectic mixture acts as an intermediary medium that facilitates the condensation reaction between dipeptide and reducing sugar. This intermediary system replaces toxic conventional solvents with a food-safe liquid matrix formed by the eutectic combination of reactants themselves, enabling high-yield conjugate formation without harmful substances
2Productivity
If conventional aqueous solutions are used, then the reaction can proceed at higher temperatures, but additional salts and buffers are required which complicate food product incorporation
Solution Approach 1:
The invention extracts and eliminates the need for additional salts and buffers from the reaction system by using a liquid eutectic mixture as the reaction medium. This extraction of unnecessary additives simplifies the system while maintaining effective reaction conditions, enabling direct incorporation into food products without complex purification steps
Solution Approach 2:
The liquid eutectic mixture formed by the dipeptide and reducing sugar themselves serves as the reaction medium without requiring external buffers or salts. The system is self-sufficient, using the reactants' own eutectic properties to create the liquid phase needed for reaction, thereby eliminating the need for additional additives
3Reliability
If MSG and ribonucleotides are added to enhance umami taste, then the savoury flavor is improved, but consumer acceptance decreases due to perceived health concerns
Solution Approach 1:
The invention creates composite sugar-dipeptide conjugates that combine the umami properties of dipeptides with the flavor-enhancing characteristics of reducing sugars. This composite structure provides natural umami taste enhancement without requiring added MSG or ribonucleotides, thereby improving consumer acceptance while maintaining savoury flavor quality
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method achieves higher yields of sugar-dipeptide conjugates compared to traditional methods, using only edible materials and reducing the need for additional salts or buffers, enabling the production of food products with enhanced umami taste without high levels of MSG or ribonucleotides.
Implementation Method 1
heating the liquid eutectic mixture at a temperature greater than 30° C. for at least 10 minutes
Data Source
AI summary
The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product.