Method for preparing intermediate by reduced glutathione-indicated amino acid maillard reaction

Patent metadata

Field	Value
Publication number	US-11802137-B2
Application number	US-202017251207-A
Country	US
Kind code	B2
Filing date	Jul 8, 2020
Priority date	Aug 1, 2019
Publication date	Oct 31, 2023
Grant date	Oct 31, 2023

Abstract

A method for preparing an intermediate by a reduced glutathione-indicated amino acid Maillard reaction is provided. The method includes a two-stage reaction at an increased temperature. A reduced glutathione is added after different times of a low-temperature reaction, and a subsequent Maillard reaction is effectively inhibited on a basis wherein a substance is interacted with an intermediate degradation product to reduce a formation of colored substances. Comparing with a browning of Maillard products after a high-temperature stage, a reaction time with a best color inhibition effect is found to be the optimal preparation condition of the intermediate, and the intermediate is prepared in an aqueous medium at a low temperature under this optimal preparation condition. The method uses the water soluble reduced glutathione as a tracer to improve a tracing accuracy comparing to cysteine.

First claim

What is claimed is:

1. A method for preparing an intermediate by a reduced glutathione-indicated amino acid Maillard reaction, comprising the following steps:
1) adding an amino acid and an aldose or ketose into water for a dissolution, and adjusting pH of a mixture to 6-8, wherein raw materials comprise by weight, 10 parts of amino acids, 10-40 parts of the aldose or the ketose and 200-1000 parts of the water;
2) placing the mixture obtained in step 1) in water bath at a constant-temperature in 80-100° C. for a first-stage Maillard reaction, and taking out an equal volume of 5-8 samples in sequence from the mixture during this first-stage Maillard reaction at the 10th-180th minutes at an interval of 10-20 minutes and immediately placing the 5-8 samples in an ice bath for cooling to terminate a reaction to obtain first-stage Maillard reaction solutions;
3) adding an equal amount of reduced glutathione into each sample of the 5-8 samples obtained in step 2) separately, re-adjusting the pH of the first-stage Maillard reaction solutions to 6-8 after uniform mixing, then transferring the first-stage Maillard reaction solutions into a temperature-resistant and pressure-resistant bottle for a second-stage high-temperature Maillard reaction at a same temperature in 110° C-130° C. for 60-180 minutes and placing the second-stage Maillard reaction solutions in ice bath for cooling to terminate the reaction to obtain the second-stage Maillard reaction solutions;
4) diluting the second-stage Maillard reaction solutions obtained in step 3) respectively, measuring absorbance value of each diluted second-stage Maillard reaction solution at a wavelength of 420 nm, drawing a curve diagram according to obtained absorbance values versus a corresponding reaction time of the diluted second-stage Maillard reaction in step 2), and determining the optimal reaction time under corresponding reaction conditions according to reaction time corresponding to lowest absorbance value;
5) repeating the operation of step 1): adding the amino acid and the aldose or the ketose into the water for the dissolution, and adjusting the pH of the mixed solution to 6-8, wherein amounts of the raw materials are based on the parts by weight used in step 1);
6) placing the mixed solution obtained in step 5) in water bath at the temperature used in step 2), wherein a thermal treatment time is the optimal reaction time in step and, immediately placing a product solution in ice bath for cooling to terminate the reaction to obtain a Maillard reaction intermediate solution;
7) concentrating the Maillard reaction intermediate solution of first-stage Maillard reaction solution obtained in step 6) under a reduced pressure and a low temperature to remove 80%-90% water and then purifying the Maillard reaction intermediate solution by a cation exchange resin to obtain a pure Amadori rearrangement product (ARP) or Heyns rearrangement product (HRP), wherein
the amino acid in step 1) is one or more of alanine, glycine, cysteine and proline;
the aldose or ketose in step 1) is one or more of ribose, xylose and fructose;
an addition amount of the reduced glutathione in step 3) is 1%-2.5% w/v of a volume of the each sample of the 5-8 samples taken in step 2), wherein the 5-8 samples have the equal volume; and
in step 7), a temperature is controlled to be 20-30° C. during a concentration under the reduced pressure, and a vacuum degree is 0.025-0.05 MPa.

2. The method according to claim 1 , wherein cooling time in steps 2) and 3) is 10-30 minutes, and the first-stage Maillard reaction solutions are cooled to 10° C. or below to terminate the first-stage Maillard reaction.

3. The method according to claim 1 , wherein the second-stage Maillard reaction solutions at the increased temperature in step 4) are diluted 2-50 times with distilled water.

Assignees

• Univ Jiangnan
• Anhui Qiangwang Flavouring Food Co Ltd

Inventors

• Zhang Xiaoming
• Lu Siyun
• Cui Heping
• Yu Junhe
• Zhan huan
• Zhai Yun
• Tang Wei
• Yu Jingyang
• Xia Shuqin

Classifications

• C07H1/06 Primary

  Separation; Purification · CPC title

• C07H7/02

  Acyclic radicals · CPC title

• C07H7/06

  Heterocyclic radicals · CPC title

• G01N1/38

  Diluting, dispersing or mixing samples · CPC title

• G01N1/4022

  by thermal techniques; Phase changes · CPC title