CN107159074B - Method for shortening solid-phase Maillard reaction time - Google Patents
Method for shortening solid-phase Maillard reaction time Download PDFInfo
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- B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
- B01J19/08—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor
- B01J19/12—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor employing electromagnetic waves
- B01J19/122—Incoherent waves
- B01J19/128—Infrared light
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- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
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Abstract
The invention discloses a method for shortening solid-phase Maillard reaction time, and belongs to the field of solid-phase Maillard reactions. The infrared device is used for assisting the solid-phase Maillard reaction of the grass carp meat hydrolyzed polypeptide-glucose system, wherein infrared radiation enters the material to accelerate the vibration of internal molecules, so that the temperature inside the grass carp meat is rapidly raised, the frequency of the mutual contact between the molecules is improved, and the Maillard reaction process is promoted. Overcomes the defect of long-time high-temperature action of the solid-phase Maillard reaction, and has the advantage of shortening the reaction time on the basis of ensuring the Maillard reaction effect.
Description
Technical Field
The invention relates to the field of Maillard reaction, in particular to a method for shortening solid-phase Maillard reaction time by utilizing infrared irradiation.
Background
The Maillard reaction is very common, non-enzymatic browning occurs between carbonyl compounds (especially reducing sugar) and amino compounds such as amine, amino acid, peptide and protein, and brown and even black macromolecular substances, namely melanoidin, are finally generated through a series of complex reaction processes, so the Maillard reaction is also called as a carbonyl ammonia reaction.
The Maillard reaction is widely applied, and in the processing process of the traditional Chinese medicine, the Maillard reaction is caused by heating, so that the change of the traditional Chinese medicine components and the generation of new substances are brought, and the traditional Chinese medicine has more effects after being processed. The solid-phase Maillard reaction is adopted in the tobacco processing, so that the nicotine content in the tobacco can be reduced, the inherent fragrance of the tobacco is ensured, and meanwhile, the fragrance can be increased (the Maillard reaction research progresses, Liori, 2012).
At present, a Maillard reaction mode mainly adopts a wet reaction, and processing operations such as participation of a solvent, drying and the like are required, so that the processing process is complicated. Therefore, more and more researchers have shifted their eyes to the solid-phase Maillard reaction. The solid-phase Maillard reaction is carried out by reacting amino-containing compounds such as protein, amino acid and peptide with carbonyl-containing compounds such as glucose and xylose at high temperature (sometimes 200 deg.C or higher) for several tens of minutes to several hours. In food processing, the Maillard reaction is processed at high temperature for a long time, so that the quality of food is reduced, the nutrition of the food is destroyed, a large amount of energy is consumed, and meanwhile, the food is easy to produce a large amount of compounds which have neurotoxicity, genetic toxicity and potential carcinogenicity and are harmful to human bodies, such as acrylamide and the like (correlation between the acrylamide and melanoidin generation amount and in-vitro metabolism initial detection, Wangzaijun, 2009). Therefore, it is necessary to reduce the time for high temperature treatment during the maillard reaction.
Infrared heating is a rapid and powerful radiation heating technique that can transfer heat to an object by heat conduction, heat convection, and heat radiation. Firstly, heat conduction and heat convection heat transfer need to be carried out through a medium, so that energy loss is large, and heat radiation heat transfer is realized by transferring heat in the form of electromagnetic waves, so that the heat efficiency is high, and energy is saved (the infrared heating technology, summer remainders, 1983). And secondly, the infrared radiation has strong penetrating power and can enter the material, the vibration spectrum of the infrared radiation can strengthen the vibration amplitude of molecules, the movement of the molecules is promoted, the contact frequency among the molecules of each group is improved, and the chemical reaction process is accelerated. Furthermore, the increase in the number of times of intermolecular friction also causes the internal temperature to rise rapidly in a short time, improving the reaction efficiency, and shortening the reaction time (experimental studies and analyses on infrared-dried vegetables, zhuli, 2014). This just compensates for the long-term high temperature treatment of solid-phase maillard. At present, infrared-assisted Maillard reaction researches mainly focus on infrared-assisted amino acid-saccharide system Maillard reactions and are used for researching influence on generation of flavor substances in food processing. Compared with small molecular amino acids, the polypeptide has more types and more complex compositions, so that the Maillard reaction in which the polypeptide participates is greatly different from an amino acid-carbohydrate system, but the research on the Maillard reaction of the infrared auxiliary polypeptide-carbohydrate system is not reported at present.
Disclosure of Invention
The invention aims to overcome the defect of complicated operation of a wet-process Maillard reaction, provide a solid-phase Maillard reaction, and simultaneously provide a method for assisting the Maillard reaction by utilizing an infrared technology and shortening the Maillard reaction time in order to overcome the defect of long-time high-temperature action of the Maillard reaction.
In order to achieve the above purpose, the specific technical solution is as follows:
the infrared equipment mainly comprises a gas infrared generator, an infrared irradiation chamber, a liquefied gas tank and the like. The liquefied gas tank is connected with an infrared generator through a pipeline, the infrared generator is positioned at the top of the infrared irradiation chamber, and a sample is placed at the bottom of the infrared irradiation chamber when the infrared action occurs
The infrared generator is preheated for 15 min through an electric element, natural gas or liquefied gas is introduced through a gas control valve, when the equipment reaches a set temperature, a sample is laid in a glass culture dish, the culture dish is placed on a sample disk (the diameter is 20 cm) made of a wire mesh, the position of the sample disk in an infrared irradiation chamber is adjusted to enable the sample to be positioned under the infrared generator, the surface temperature of the infrared generator is 380 +/-9.3 ℃, and after 5 ~ 30 min of infrared irradiation, the sample is taken out and rapidly cooled to terminate the Maillard reaction.
The preparation method of the dried powder of the grass carp meat hydrolyzed polypeptide comprises the following steps:
mincing grass carp meat into minced fillet by a meat mincer, dissolving the minced fillet of grass carp with distilled water according to the liquid-solid ratio of 4 mL/g, adding flavourzyme according to the mass ratio of 1:100 of enzyme substrate (E/S) at 50 ℃ and pH of 7.0, carrying out enzymolysis for 7.8 h, carrying out enzyme deactivation (100 ℃, 10 min) and centrifugation (4000 r/min, 10 min) on an enzymolysis product in a boiling water bath to obtain a supernatant, and concentrating and freeze-drying the supernatant to obtain a grass carp meat hydrolyzed polypeptide dry powder sample.
The grass carp meat hydrolyzed polypeptide-glucose mixed dry powder is prepared from grass carp meat hydrolyzed polypeptide and glucose according to the weight ratio of 7: 1 (mass ratio) are fully mixed.
The mixing mode can be that the grass carp meat hydrolyzed polypeptide and the glucose are directly and fully mixed according to the proportion, or the grass carp meat hydrolyzed polypeptide and the glucose are mixed according to the proportion at a low temperature, fully stirred and dissolved, and then dried samples of the grass carp meat hydrolyzed polypeptide-glucose are prepared by drying means such as spray drying or freeze drying. The grass carp meat hydrolyzed polypeptide can be simply replaced by polypeptide prepared from other protein raw materials.
Wherein the glucose can be simply replaced by other reducing sugars.
The gas infrared generator can be simply replaced by an infrared generator such as electricity, steam and the like.
The invention has the advantages that:
(1) by means of infrared radiation, the solid-phase Maillard reaction time is shortened, and the synthesis of harmful compounds is reduced. The content of melanoidin produced in the grass carp meat hydrolyzed polypeptide-glucose Maillard reaction system is 19.33 +/-1.39 mmol/L under the action of infrared radiation for 15 min, and is 17.81 +/-1.75 mmol/L in comparison with the content of melanoidin produced in 40 min without infrared radiation, and the melanoidin produced in the system has the same level. The infrared action reduces the reaction time by 25 min and by more than 50%.
Drawings
Fig. 1 is a schematic structural diagram of an infrared device, wherein 1 is an infrared generator, 2 is an infrared irradiation chamber, 3 is a sample disc, 4 is a liquefied gas tank, 5 is a pressure control valve, and 6 is a pressure gauge.
Detailed Description
Terms used in the present invention have generally meanings as commonly understood by one of ordinary skill in the art, unless otherwise specified. The present invention is described in further detail below with reference to specific examples and with reference to the data. It is to be understood that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the invention, which is intended to be covered by the appended claims.
In the following examples, various procedures and methods not described in detail are conventional methods well known in the art. The source, trade name and composition of the reagents used are indicated at the first appearance and the same reagents used thereafter are the same as indicated for the first time unless otherwise specified.
The grass carp used in this example and the comparative example was purchased from the prefecture European supermarket of Zhenjiang city, Jiangsu province.
The minced fillet used in the present examples and comparative examples was prepared by mincing grass carp meat with a mincer.
The flavourzyme used in the examples and the comparative examples was purchased from Toxico Co., Ltd., and had an enzyme activity of 500 LAPU/g. LAPU means the amount of enzyme required to hydrolyze 1 mmol L-leucine-p-nitroaniline per minute.
Glucose used in the present examples and comparative examples was purchased from national drug group chemical Co.
The grass carp meat hydrolyzed polypeptides used in the present examples and the comparative examples were prepared by the following methods:
(1) and adjusting the temperature of the water bath kettle to 50 ℃, and waiting for the temperature of the water bath kettle to rise in place.
(2) Adding 250 g of minced fillet into a 2L beaker, adding distilled water according to the substrate concentration (M/V) of 25%, putting the mixture into a water bath kettle for 10 min, simultaneously mechanically stirring, adjusting the pH value to 6.75 when the liquid in the beaker is heated to the right position, and carrying out enzymolysis.
(3) Adding flavourzyme according to the mass ratio of 1:100 of enzyme substrate (E/S), keeping mechanical stirring, and carrying out enzymolysis for 7.8 h.
(4) And (3) after the enzymolysis is finished, placing the enzymolysis system in boiling water bath to passivate enzyme, cooling, and centrifuging to obtain supernatant fluid, namely the grass carp meat hydrolysate.
(5) Spray drying to obtain grass carp hydrolyzed polypeptide, and storing in a drying dish for later use.
The dried powder of grass carp meat hydrolyzed polypeptide-glucose mixture used in this example and comparative example was prepared from grass carp meat hydrolyzed polypeptide and glucose in a weight ratio of 7: 1 (mass ratio) are fully mixed.
The infrared method used in this example was as follows:
the infrared generator is preheated for 15 min through an electric element, and then natural gas or liquefied gas is introduced through a gas control valve. After the device reached the set temperature, the sample was placed in a glass petri dish, which was placed in a sample pan (20 cm in diameter) made of wire mesh, and the position of the wire mesh in the infrared irradiation chamber was adjusted so that the sample was directly below the infrared generator. And starting the infrared generator, and after acting for a certain time, putting the sample in the culture dish into a drying dish for drying and storing for detection.
The browning degree (melanoidin) detection method used in this example was as follows:
melanoidins are end products of the Maillard reaction, and the higher the concentration of the melanoidins, the more complete the Maillard reaction is.
(1) Taking 0.2 g of sample to be tested placed in a drying dish after the infrared effect is finished, adding 4 mL of distilled water, fully dissolving, centrifuging (4000 r/m for 10 min), and taking supernatant for testing.
(2) Each measurement was performed by diluting the sample by a certain amount, and after dilution, 0.2 mL of the sample was sampled and 3.5mL of phosphate buffer (pH 8.5, 0.067 mol/L) was added to measure the absorbance A at 420 nm420. According to the formula C = (A)420Calculating melanoidin concentration by using the concentration of the epsilon multiplied by N)/100, wherein N is a dilution multiple, and epsilon is 500 L.mol-1·cm-1And C is the melanoidin concentration, the unit is mmol/L, all samples are blank by using distilled water, and the grass carp meat hydrolyzed polypeptide-glucose reaction system without infrared effect is used as a control for carrying out experiments.
Control 1
The oil bath pan was opened and the temperature was allowed to rise to 120 ℃. Placing 2 g sample (grass carp meat hydrolyzed polypeptide-glucose mixed dry powder) in a test tube with a cover, immersing the test tube in an oil bath, heating for reaction for 5 min, taking out the ice bath, and terminating the reaction. Taking 0.2 g of sample in the test tube, adding 4 mL of distilled water, fully dissolving, centrifuging (4000 r/m, 10 min), taking 0.2 mL of supernatant, adding 3.5mL of phosphate buffer (pH 8.5, 0.067 mol/L), and measuring the absorbance A at 420 nm420. Substituting into formula to calculate melanoidin concentration. The concentration of melanoidin in the sample was 3.60. + -. 1.18 mmol/L.
Control 2
The oil bath pan was opened and the temperature was allowed to rise to 120 ℃. Placing 2 g sample (grass carp meat hydrolyzed polypeptide-glucose mixed dry powder) in a test tube with a cover, immersing the test tube in an oil bath, heating for reaction for 40 min, taking out the ice bath, and terminating the reaction. Taking 0.2 g of sample in the test tube, adding 4 mL of distilled water, fully dissolving, centrifuging (4000 r/m, 10 min), taking 0.2 mL of supernatant, adding 3.5mL of phosphate bufferThe washing solution (pH 8.5, 0.067 mol/L) was used to determine the absorbance A at 420 nm420. Substituting into formula to calculate melanoidin concentration. The concentration of melanoidin in the sample was 17.81. + -. 1.75 mmol/L.
Example 1
The infrared generator is preheated for 15 min through an electric element, and then natural gas or liquefied gas is introduced through a gas control valve. When the temperature of the device reaches a set temperature, 2 g of a sample (grass carp meat hydrolyzed polypeptide-glucose mixed dry powder) is placed under an infrared generator, the infrared generator is started to act for 5 min, then the ice bath is taken out, and the reaction is stopped. Taking 0.2 g of the sample in the culture dish, adding 4 mL of distilled water to dissolve the sample sufficiently, centrifuging (4000 r/m, 10 min), taking 0.2 mL of the supernatant, adding 3.5mL of phosphate buffer (pH 8.5, 0.067 mol/L), and measuring the absorbance A at 420 nm420. Substituting into formula to calculate melanoidin concentration. The concentration of melanoidin in the sample was 10.49. + -. 1.52 mmol/L. Compared with control 1, the melanoidin concentration is increased by 1.91 times and reaches 58.90% of that of control 2.
Example 2
The infrared generator is preheated for 15 min through an electric element, and then natural gas or liquefied gas is introduced through a gas control valve. When the temperature of the device reaches a set temperature, 2 g of a sample (grass carp meat hydrolyzed polypeptide-glucose mixed dry powder) is placed under an infrared generator, the infrared generator is started to act for 10 min, then the ice bath is taken out, and the reaction is stopped. Taking 0.2 g of the sample in the culture dish, adding 4 mL of distilled water to dissolve the sample sufficiently, centrifuging (4000 r/m, 10 min), taking 0.2 mL of the supernatant, adding 3.5mL of phosphate buffer (pH 8.5, 0.067 mol/L), and measuring the absorbance A at 420 nm420. Substituting into formula to calculate melanoidin concentration. The concentration of melanoidin in the sample was 13.57. + -. 1.81 mmol/L. Compared with the control 1, the concentration of the melanoidin is improved by 2.77 times and reaches 76.19 percent of that of the control 2.
Example 3
The infrared generator is preheated for 15 min through an electric element, and then natural gas or liquefied gas is introduced through a gas control valve. When the temperature of the device reaches a set temperature, 2 g of a sample (grass carp meat hydrolyzed polypeptide-glucose mixed dry powder) is placed under an infrared generatorAnd opening an infrared generator to act for 15 min, taking out the ice bath, and stopping the reaction. Taking 0.2 g of the sample in the culture dish, adding 4 mL of distilled water to dissolve the sample sufficiently, centrifuging (4000 r/m, 10 min), taking 0.2 mL of the supernatant, adding 3.5mL of phosphate buffer (pH 8.5, 0.067 mol/L), and measuring the absorbance A at 420 nm420. Substituting into formula to calculate melanoidin concentration. The concentration of melanoidin in the sample was 19.33. + -. 1.39 mmol/L. Compared with the control 1, the melanoidin concentration is improved by 4.37 times; compared with control 2, the melanoidin concentration is improved by 0.09 times.
Example 4
The infrared generator is preheated for 15 min through an electric element, and then natural gas or liquefied gas is introduced through a gas control valve. When the temperature of the device reaches a set temperature, 2 g of a sample (grass carp meat hydrolyzed polypeptide-glucose mixed dry powder) is placed under an infrared generator, the infrared generator is started to act for 20 min, then the ice bath is taken out, and the reaction is stopped. Taking 0.2 g of the sample in the culture dish, adding 4 mL of distilled water to dissolve the sample sufficiently, centrifuging (4000 r/m, 10 min), taking 0.2 mL of the supernatant, adding 3.5mL of phosphate buffer (pH 8.5, 0.067 mol/L), and measuring the absorbance A at 420 nm420. Substituting into formula to calculate melanoidin concentration. The concentration of melanoidin in the sample was 24.83. + -. 1.68 mmol/L. Compared with the control 1, the concentration of melanoidin is improved by 4.90 times; melanoidin concentration was increased by 0.19-fold compared to control 2.
Example 5
The infrared generator is preheated for 15 min through an electric element, and then natural gas or liquefied gas is introduced through a gas control valve. When the temperature of the device reaches a set temperature, 2 g of a sample (grass carp meat hydrolyzed polypeptide-glucose mixed dry powder) is placed under an infrared generator, the infrared generator is started to act for 25 min, then the ice bath is taken out, and the reaction is stopped. Taking 0.2 g of the sample in the culture dish, adding 4 mL of distilled water to dissolve the sample sufficiently, centrifuging (4000 r/m, 10 min), taking 0.2 mL of the supernatant, adding 3.5mL of phosphate buffer (pH 8.5, 0.067 mol/L), and measuring the absorbance A at 420 nm420. Substituting into formula to calculate melanoidin concentration. The concentration of melanoidin in the sample is 29.02 +/-2.04 mmol/L, and compared with the control 1, the concentration of melanoidin is improved by 7.06 times;melanoidin concentration was increased by 0.63-fold compared to control 2.
Claims (1)
1. A method for shortening solid-phase Maillard reaction time is characterized by comprising the following steps of starting an infrared generator, preheating to a set temperature, mixing grass carp meat hydrolyzed polypeptide dry powder and glucose solid powder to obtain a mixture, laying the mixture in a glass culture dish, placing the culture dish in a sample tray made of a wire mesh, adjusting the position of the sample tray in an infrared irradiation chamber to enable a sample to be positioned under the infrared generator, controlling the surface temperature of the infrared generator to be 380 +/-9.3 ℃, carrying out infrared irradiation for 5 ~ 30 min, taking out, and rapidly cooling to terminate the Maillard reaction;
wherein the dried powder of the grass carp meat hydrolyzed polypeptide is prepared according to the following steps: mincing grass carp meat into minced fillet by a meat mincer, suspending the minced fillet of grass carp with distilled water according to a liquid-solid ratio of 4 mL/g, adding flavourzyme according to an enzyme substrate concentration ratio E/S of 18.5 LAPU/g at 50 ℃ and pH of 7.0, carrying out enzymolysis for 7.8 h, carrying out enzyme deactivation on an enzymolysis product in a boiling water bath and centrifuging to obtain a supernatant, and concentrating and freeze-drying the supernatant to obtain a grass carp meat hydrolyzed polypeptide dry powder sample;
centrifuging at 4000 r/min for 10 min;
the enzyme deactivation condition in water bath is 100 deg.C for 10 min.
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