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Method for determining formation condition of peptide Maillard intermediate by taking EGCG as tracer agent, peptide Maillard intermediate and application of peptide Maillard intermediate

An intermediate, Maillard reaction technology, applied in application, tobacco, food science, etc., can solve the problems of difficult qualitative and quantitative analysis of ARPs or HRPs, complex types of ARPs or HRPs, etc., and achieve strong storage stability and stable physical and chemical properties. , time-consuming effect

Inactive Publication Date: 2019-11-29
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For the Maillard reaction of protein hydrolyzate commonly used in the food industry, the molecular weight distributions of free amino acids and peptides are different, and the types of ARPs or HRPs formed are complex, so it is difficult to use high-performance liquid chromatography based on standard substances to analyze the system. Qualitative and quantitative analysis of ARPs or HRPs in the medium, so it is impossible to determine the critical condition of the water phase by monitoring the concentration of intermediates

Method used

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  • Method for determining formation condition of peptide Maillard intermediate by taking EGCG as tracer agent, peptide Maillard intermediate and application of peptide Maillard intermediate
  • Method for determining formation condition of peptide Maillard intermediate by taking EGCG as tracer agent, peptide Maillard intermediate and application of peptide Maillard intermediate
  • Method for determining formation condition of peptide Maillard intermediate by taking EGCG as tracer agent, peptide Maillard intermediate and application of peptide Maillard intermediate

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Experimental program
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Effect test

Embodiment 1

[0041] Dissolve 5kg of glutathione and 1kg of xylose in 500kg of water, carry out the low-temperature Maillard reaction at 80°C, take out the same volume of reaction solution at different time points of the reaction, cool in an ice bath to terminate the reaction, and adjust the pH of the solution to 7.5. Add 0.5-10wt% EGCG 0.25kg to each of the obtained reaction solutions, carry out high-temperature Maillard reaction at 120°C for 2 hours, and measure the wavelength of each part of variable-temperature Maillard reaction solutions at a wavelength of 420nm after cooling in an ice bath to terminate the reaction. Under the absorbance value, draw the relationship curve between the absorbance value and the low temperature reaction time, and the time point corresponding to the reaction solution with the lowest absorbance value is the formation time of the intermediate under the reaction conditions. Specific steps are as follows:

[0042] (1) First, 5kg of glutathione is dissolved in 5...

Embodiment 2

[0049] With embodiment 1. The difference is that the peptide is a diglycyl peptide. The absorbance values ​​of 6 parts of high-temperature Maillard reaction solutions obtained at a wavelength of 420nm, and the relationship curves of corresponding time points are as follows: figure 2 shown. Depend on figure 2 It can be seen that the reaction time corresponding to the lowest absorbance point of the temperature-variable Maillard reaction solution is 80 minutes, that is, the critical time for the formation of ARP or HRP of the diglycyl peptide-xylose system in the aqueous phase is 80 minutes, and it can be determined that the peptides prepared under the corresponding conditions The optimal time for the reaction intermediate of Germany is 80min.

[0050] After low-temperature concentration and freeze-drying, the solid diglycyl peptide Maillard reaction intermediate can be obtained. Gained solid peptide Maillard reaction intermediate is analyzed with the HPLC-ELSD of embodimen...

Embodiment 3

[0053] With embodiment 1. The difference is that the peptide is a soybean peptide, and the optimal time to prepare the peptide Maillard reaction intermediate under the corresponding conditions is determined to be 80min, see image 3 . The obtained product is a solid soybean peptide Maillard reaction intermediate. The solid soybean peptide Maillard reaction intermediate is added to food and tobacco, and as a result, the flavor of food and tobacco is obviously improved.

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Abstract

The invention provides a method for determining a formation condition of a peptide Maillard intermediate by using EGCG as a tracer agent. The method comprises the following steps: (1) carrying out a first-stage peptide Maillard reaction on peptide and sugar, respectively taking out reaction solutions at different time points, and cooling to end the reaction; (2) adding EGCG into the reaction solution obtained in the step (1), carrying out a second-stage peptide Maillard reaction, and cooling to end the reaction; and (3) respectively measuring the absorbance value in the step (2), and determining the time point in the step (1) corresponding to the minimum value as the formation time of the intermediate under the reaction condition. The invention also discloses a peptide Maillard reaction intermediate product and application thereof. The method is simple to operate and low in cost. The obtained peptide Maillard reaction intermediate product has a complete Maillard reaction product flavorenhancing function.

Description

technical field [0001] The invention belongs to the field of food chemistry and food processing, and in particular relates to a method for determining the formation condition of a peptide Maillard reaction intermediate by an EGCG tracer method, a peptide Maillard intermediate and an application thereof. Background technique [0002] Maillard reaction, also known as non-enzymatic browning or carbonyl ammonia reaction, is a reaction between carbonyl compounds produced by oxidation of aldehydes, ketones, reducing sugars and fats with amines, amino acids, peptides, proteins and even amines. The Maillard reaction is usually divided into three stages: 1, the primary stage, including the formation of Amadori rearrangement product (Amadori rearrangement product, ARP), Heyns rearrangement product (Heyns rearrangement product, HRP) and deoxyketose (Deoxyosone); 2, The intermediate stage includes dehydration of deoxyketose, carbohydrate cleavage, amino acid degradation, and the condens...

Claims

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Application Information

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IPC IPC(8): G01N21/31A24B3/12
CPCA24B3/12G01N21/31
Inventor 雷声王凯杨乾栩李源栋刘秀明蒋举兴段焰青张晓鸣于晓红
Owner CHINA TOBACCO YUNNAN IND
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