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

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...

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

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