CN113831991A - Application of gamma-polyglutamic acid or salt thereof as additive in wine - Google Patents
Application of gamma-polyglutamic acid or salt thereof as additive in wine Download PDFInfo
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Abstract
The invention discloses application of gamma-polyglutamic acid or salt thereof as an additive in wine, wherein the weight average molecular weight of the gamma-polyglutamic acid or salt thereof added into the wine is 50kDa-5000kDa, and the addition amount is 0.01g/L-5.0 g/L. The gamma-polyglutamic acid can form a layer of biomembrane protection barrier on the surface of gastric mucosa, reduce the stimulation of alcohol to the gastric mucosa, improve the blood fat level and reduce the oxidative stress, and meanwhile, the quality of the wine is not influenced and the taste of the wine can be improved after the gamma-polyglutamic acid or the salt thereof is added into the wine.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to application of gamma-polyglutamic acid or salt thereof as an additive in wine.
Background
Ethanol can cause irritation to gastric mucosa, and long-term contact can cause congestion, edema and even erosion of gastric mucosa, and gastritis and gastrorrhagia occur. In addition, ethanol can activate lipase in adipose tissue, promote fatty acid release into blood, inhibit the clearance of very low density lipoprotein in blood, and induce hyperlipidemia.
The gamma-polyglutamic acid (gamma-PGA for short) is an anionic polymer formed by connecting L-glutamic acid and/or D-glutamic acid through amido bonds, and has the advantages of water solubility, water absorbability, metal binding property, biodegradability, edibility, no toxicity to human bodies and environment, no immunogenicity and the like.
At present, the functions and applications of gamma-polyglutamic acid in the fields of food and medicine are mostly disclosed, and the gamma-polyglutamic acid can be used as a thickening agent, a cryoprotectant, a drug carrier, biodegradable fiber, a heavy metal absorbent, an animal feed additive and the like. The gamma-polyglutamic acid can stimulate taste and improve mouthfeel by promoting salivation, can be combined with tannin in food to remove astringent taste, and is a good food flavoring agent. Gamma-polyglutamic acid is used as a thickener and stabilizer in ice cream, fruit juice beverages, and the like due to its viscosity and water absorption. The gamma-polyglutamic acid has good effects of improving insulin sensitivity, blood fat level and visceral fat accumulation, and the final decomposition product of the gamma-polyglutamic acid is free glutamic acid, which is beneficial to human health. In addition, the carboxyl group of the gamma-polyglutamic acid can be coupled to various compounds including metal cations, and various active oxygen radicals and nitrogen radicals are captured, so that the effects of scavenging the free radicals and reducing the oxidative stress level in vivo are achieved.
CN201280017215.3 discloses a method for stabilizing alcoholic beverages, precursors and derivatives, wherein polyglutamic acid is added as a stabilizer component to alcoholic beverages, thereby achieving the purpose of stabilizing the body; CN201810550712.9 discloses an additive for beer for relieving alcoholism and protecting liver and a preparation method thereof, wherein gamma-polyglutamic acid is used as one of the components of thickening mixed liquor. In the above two patents, gamma-polyglutamic acid is used as only one of stable and thickening components in wine body, and the preparation process is extremely complicated. The gamma-polyglutamic acid is added into the wine, and no patent technology is involved in the health care effects of reducing the stimulation of ethanol to gastric mucosa, reducing the rise of oxidative stress level caused by ethanol stimulation and the like.
Disclosure of Invention
The invention provides application of gamma-polyglutamic acid or salt thereof as an additive in wine, wherein the gamma-polyglutamic acid can reduce stimulation of gastric mucosa, improve blood fat level and reduce increase of body oxidative stress level caused by drinking, is colorless, tasteless and hydrophilic, does not change color and flavor of wine body, can improve taste of the wine, and has good health care performance.
The technical scheme for realizing the invention is as follows:
use of gamma-polyglutamic acid or a salt thereof having a weight average molecular weight of 50kDa to 5000kDa as an additive in wine.
Furthermore, the addition amount of the gamma-polyglutamic acid or the salt thereof in the wine is 0.01g/L-5.0 g/L.
Further, the gamma-polyglutamate can be gamma-polyglutamate sodium, gamma-polyglutamate potassium, gamma-polyglutamate zinc, gamma-polyglutamate calcium or gamma-polyglutamate magnesium, and the commonly used gamma-polyglutamate sodium.
The invention improves the taste of the wine by selecting proper content and weight average molecular weight of the gamma-polyglutamic acid or the salt thereof, and simultaneously can form a layer of biomembrane protection barrier on the surface of gastric mucosa, reduce the stimulation of ethanol to the gastric mucosa, and has the functions of improving the blood fat level and reducing the in vivo oxidative stress.
Further, the wine is any one of distilled wine, fermented wine and edible ethanol, and comprises any one of white spirit, wine, beer, brandy, fruit wine, yellow wine and whisky.
Further, the final ethanol content in the wine is 0.1-60%.
The method for adding the polyglutamic acid comprises the steps of mixing the gamma-polyglutamic acid or the salt thereof with wine in the form of aqueous solution or dry powder, and uniformly stirring.
Compared with the prior art, the invention has the following beneficial effects:
1. the gamma-polyglutamic acid or the salt thereof added into the wine can form a layer of biomembrane protection barrier on the surface of gastric mucosa, reduce the stimulation of ethanol to the gastric mucosa, and have the effects of improving the blood fat level and the visceral fat accumulation and reducing the oxidative stress in vivo;
2. the gamma-polyglutamic acid or the salt thereof is added into the wine, the components are single and controllable, the components are colorless, tasteless and hydrophilic substances, the operation is simple, and the color and the fragrance of the wine body cannot be changed after the gamma-polyglutamic acid or the salt thereof is added;
3. the gamma-polyglutamic acid or the salt thereof added into the wine has certain viscosity, can cover the bitter taste of the wine, and the reliever improves the mouthfeel of the prepared wine.
Drawings
FIG. 1 Effect of wines containing different weight average molecular weights of Gamma-polyglutamic acid sodium on lipid content in mouse viscera
FIG. 2 Effect of wines containing different weight-average molecular weights of gamma-polyglutamic acid sodium on lipid content in mouse feces
FIG. 3 Effect of white spirit containing different weight average molecular weights and concentrations of Gamma-polyglutamic acid sodium on rat gastric mucosal lesion score
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be exemplary only and are not intended to be limiting.
Example 1
The preparation method of the wine containing the gamma-polyglutamic acid comprises the following steps:
1. weighing 100g of gamma-sodium polyglutamate with the weight-average molecular weight of 2000kDa, dissolving in 1L of water, and fully dissolving to obtain 100g/L of gamma-sodium polyglutamate mother liquor;
2. weighing 800mL of wine with 15% of ethanol concentration, adding 10mL of gamma-polyglutamic acid sodium mother liquor, adding to complement to 1L, and fully and uniformly stirring;
3. sealing the prepared wine, and standing in shade to obtain wine with ethanol concentration of 12% and gamma-polyglutamic acid sodium concentration of 1 g/L.
Example 2
A wine containing gamma-polyglutamic acid was prepared as in example 1, except that: adding 0.1mL of gamma-polyglutamic acid sodium mother liquor, adding water to 1L, standing, and storing to obtain wine with ethanol concentration of 12% and gamma-polyglutamic acid sodium concentration of 0.01 g/L.
Example 3
A wine containing gamma-polyglutamic acid was prepared as in example 1, except that: adding 50mL of gamma-polyglutamic acid sodium mother liquor when preparing the wine, adding water to complement to 1L, and standing to obtain the wine with the ethanol concentration of 12% and the gamma-polyglutamic acid sodium concentration of 5 g/L.
Example 4
A wine containing gamma-polyglutamic acid was prepared as in example 1, except that: weighing the weight average molecular weight of the gamma-polyglutamic acid sodium to be 50 kDa.
Example 5
A wine containing gamma-polyglutamic acid was prepared as in example 1, except that: the weight average molecular weight of the weighted gamma-polyglutamic acid sodium is 5000 kDa.
Example 6
A wine containing gamma-polyglutamic acid was prepared as in example 1, except that: 1g of gamma-polyglutamic acid sodium with the weight-average molecular weight of 2000kDa is directly added into wine with the ethanol concentration of 12 percent in the form of dry powder, and the mixture is dissolved, stirred and uniformly mixed. Standing to obtain wine with ethanol concentration of 12% and gamma-polyglutamic acid sodium concentration of 1 g/L.
Example 7
The preparation method of the beer containing the gamma-polyglutamic acid comprises the following steps:
1. weighing 100g of gamma-sodium polyglutamate with the weight-average molecular weight of 2000kDa, dissolving in 1L of water, and fully dissolving to obtain 100g/L of gamma-sodium polyglutamate mother liquor;
2. measuring 200mL and 20mL of beer with 5% ethanol concentration, respectively adding 10mL of gamma-polyglutamic acid sodium mother liquor, respectively adding water to complement to 1L, and fully and uniformly stirring;
3. sealing the prepared beer, and standing to obtain beer with ethanol concentration of 1% and 0.1% and gamma-sodium polyglutamate concentration of 1 g/L.
Example 8
The preparation method of the white spirit containing the gamma-polyglutamic acid comprises the following steps:
1. weighing 100g of gamma-sodium polyglutamate with the weight-average molecular weight of 5000kDa, dissolving in 1L of water, and fully dissolving to obtain 100g/L of gamma-sodium polyglutamate mother liquor;
2. weighing 840mL of white spirit with the ethanol concentration of 50%, adding 10mL of gamma-polyglutamic acid sodium mother liquor, respectively adding water to complement to 1L, and fully and uniformly stirring;
3. sealing the prepared white spirit, and standing to obtain the white spirit with the ethanol concentration of 42% and the gamma-polyglutamic acid sodium concentration of 1 g/L.
Example 9
A white spirit containing gamma-polyglutamic acid was prepared according to example 8, except that: the weight average molecular weight of the weighed gamma-polyglutamic acid sodium is 2000 kDa.
Example 10
A white spirit containing gamma-polyglutamic acid was prepared according to example 8, except that: weighing the weight average molecular weight of the gamma-polyglutamic acid sodium to be 500 kDa.
Example 11
A white spirit containing gamma-polyglutamic acid was prepared according to example 8, except that: when preparing the white spirit, the amount of the gamma-polyglutamic acid sodium mother liquor is 0.1mL, water is added to complement to 1L, and the white spirit with the ethanol concentration of 42 percent and the gamma-polyglutamic acid sodium concentration of 0.01g/L is obtained after standing and storage.
Example 12
A white spirit containing gamma-polyglutamic acid was prepared according to example 8, except that: when preparing the white spirit, the amount of the gamma-polyglutamic acid sodium mother liquor is 50mL, water is added to complement to 1L, and the white spirit with the ethanol concentration of 42 percent and the gamma-polyglutamic acid sodium concentration of 5g/L is obtained after standing and storage.
Example 13
A white spirit containing gamma-polyglutamic acid was prepared according to example 8, except that: and the weighed gamma-polyglutamic acid is changed into gamma-potassium polyglutamate.
Example 14
Preparing white spirit containing gamma-polyglutamic acid and 60% of ethanol, comprising the following steps:
1. weighing 100g of gamma-sodium polyglutamate with the weight-average molecular weight of 5000kDa, dissolving in 1L of water, and fully dissolving to obtain 100g/L of gamma-sodium polyglutamate mother liquor;
2. weighing 923mL of white spirit with the ethanol concentration of 65%, adding 10mL of gamma-polyglutamic acid sodium mother liquor, respectively adding water to complement to 1L, and fully and uniformly stirring;
3. sealing the prepared white spirit, and standing to obtain the white spirit with the ethanol concentration of 60% and the gamma-polyglutamic acid sodium concentration of 1 g/L.
Comparative example 1
A wine containing gamma-polyglutamic acid was prepared as in example 1, except that: when preparing the wine, the amount of the gamma-polyglutamic acid sodium mother liquor is 0.01mL, water is added to complement to 1L, and the wine with the ethanol concentration of 12% and the gamma-polyglutamic acid sodium concentration of 1mg/L is obtained after standing and storing.
Comparative example 2
Preparing wine without gamma-polyglutamic acid, adding water to 1L of wine with ethanol concentration of 15% 800mL, stirring, standing to obtain wine with ethanol concentration of 12%.
Comparative example 3
A wine containing gamma-polyglutamic acid was prepared as in example 1, except that: weighing the weight average molecular weight of the gamma-polyglutamic acid sodium to be 10 kDa.
Comparative example 4
A white spirit containing gamma-polyglutamic acid was prepared according to example 8, except that: weighing the weight average molecular weight of the gamma-polyglutamic acid sodium to be 10 kDa.
Experimental study data of the invention
1. Influence of adding gamma-polyglutamic acid on improving taste of wine
1.1 test methods: wine not containing gamma-polyglutamic acid (comparative example 2) and wine containing various concentrations of gamma-polyglutamic acid sodium, namely comparative example 1(1mg/L), example 1(1g/L), example 2(0.01g/L), example 3(5g/L), and wine to which gamma-polyglutamic acid sodium was added in the form of dry powder (example 6) were selected, and 30 food professionals scored according to the taste evaluation table (see Table 1) to calculate the average score of each sample.
TABLE 1 taste evaluation Table
1.2 test results:
the average score of each sample is shown in Table 2.
TABLE 2 average score of the mouthfeel of wines containing different concentrations of gamma-sodium polyglutamate
As can be seen from the results of the taste test, the taste of the wine body was the best when the concentration of the sodium γ -polyglutamate was 1g/L (example 1), and the taste of the wine was not affected by the addition of the sodium γ -polyglutamate in the form of powder (example 6). When the concentration of sodium γ -polyglutamate in wine was 0.01g/L (example 2) and 5g/L (example 3), the taste was slightly decreased, but both were higher than the values of 1mg/L concentration of sodium γ -polyglutamate (comparative example 1) and no γ -polyglutamate (comparative example 2), and the grade was increased.
The gamma-polyglutamic acid or the salt thereof has certain viscosity, so when a proper amount of gamma-polyglutamic acid sodium (1g/L is optimal) is added into the wine, the layering sense of the wine body can be increased, and the wine is mellow and fine when being taken; however, the addition of the gamma-polyglutamic acid sodium in a small amount (1mg/L) has no obvious effect on improving the taste of the wine.
2. Function of grape wine containing gamma-polyglutamic acid on improving mouse hyperlipidemia level
2.1 test animals: 70 healthy male Kunming mice with the weight of 18-22g were purchased from Beijing Wittiulihua laboratory animal technology Co.
2.2 test grouping and model building
The mice are averagely divided into 7 groups of 10 mice each, and the mice in each group except the normal control group are continuously fed with high-fat feed for 14d to establish a high-fat model. After 14 days, the mice of each group were gazed with wines containing different weight-average molecular weight of gamma-polyglutamic acid sodium, i.e., 5000kDa (example 5), 2000kDa (example 1), 50kDa (example 4), 10kDa (comparative example 3), and wine containing no gamma-polyglutamic acid (comparative example 2), respectively, in an amount of 8mL/kg at one time, and were gazed every two days, and the normal group (group N) and the model group (group M) were gazed with physiological saline of the same amount. After 4wk mice were fasted overnight, anesthetized with ether, and blood was collected from the abdominal aorta for dissection.
2.3 detection of indicators
2.3.1 Biochemical analysis of serum samples: the blood sample is placed at room temperature for 1h and then centrifuged at 3000r/min for 10 min. Serum samples were evaluated by measuring the contents of Triglyceride (TG), High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL), glucose (Glc) in serum using a biochemical analyzer.
2.3.2 visceral lipid weight determination: visceral fat was collected, water was completely removed with filter paper, and then weight was measured with an electronic balance.
2.3.3 fecal lipid content assay: collecting feces weight and feces lipid 3 days before dissection, extracting feces, freeze drying, measuring the weight of lyophilized feces, pulverizing feces, and extracting feces lipid from feces powder by Bligh and Dyer method.
2.4 test results
The serum TG, HDL, LDL and Glc contents of each group of mice are shown in Table 3.
TABLE 3 influence of wines containing different weight average molecular weights of gamma-polyglutamic acid sodium on blood lipid levels in mice
P < 0.05 was significantly different compared to the model control group.
As shown in Table 3, compared with the normal control group (group N), the levels of TG, LDL and Glc in the model control group (group M) were increased, and the level of HDL was decreased, indicating that the mouse hyperlipidemia model was successfully established. When the mouse is perfused with the wine, the wine without the gamma-polyglutamic acid (comparative example 2) or with the low molecular weight 10kDa gamma-polyglutamic acid sodium (comparative example 3) has no improvement effect on the hyperlipemia, even aggravates the blood fat level; however, wines containing higher molecular weight gamma-polyglutamate sodium, i.e. 2000kDa (example 1), 50kDa (example 4), 5000kDa (example 5), improved the hyperlipidemic level in mice, and it was found that the wine containing gamma-polyglutamate sodium with a weight average molecular weight of 2000kDa (example 1) was the most effective.
The results of measuring the lipid content in the viscera and feces after the mice were gazed with the wine containing gamma-polyglutamic acid sodium with different weight average molecular weights are shown in fig. 1 and 2, and compared with the normal control group (group N), the visceral lipid content in the model control group (group M) is increased, and the lipid content in the feces is decreased. When mice were gavaged without gamma-polyglutamic acid sodium (comparative example 2) or with low molecular weight 10kDa gamma-polyglutamic acid sodium (comparative example 3), the lipid content of the mouse viscera was still high; however, when mice were gavaged with wine containing higher molecular weight gamma-polyglutamic acid sodium, i.e., 2000kDa (example 1), 50kDa (example 4), 5000kDa (example 5), the visceral lipid content was reduced, the lipid content in feces was elevated, and thus the lipid content in mice was reduced.
Therefore, the wine containing the gamma-polyglutamic acid sodium with the weight-average molecular weight range of 50kDa to 5000kDa has the effects of relieving hyperlipidemia and reducing the lipid level in vivo; wine containing low molecular weight (10kDa) gamma-polyglutamic acid sodium does not have the effect.
3. Protection effect of gamma-polyglutamic acid on ethanol-damaged human gastric mucosal epithelial cells (GES-1)
3.1 test methods:
human gastric mucosal epithelial cells (GES-1) at 2X 104Per well density into 96-well plates, or 1X 104The density of each well was added to a petri dish and divided into a normal control group, a model control group, a gamma-polyglutamic acid sodium high molecular weight (5000kDa) group, a higher molecular weight (500kDa) group, a medium molecular weight (50kDa) group and a low molecular weight (10kDa) group.
Dissolving the gamma-polyglutamic acid sodium powder with different weight-average molecular weights into solution, and filtering and sterilizing. After the cells of each group are attached to the wall, the fresh culture medium is replaced for the normal group and the model group, the culture medium containing gamma-polyglutamic acid sodium (1mg/mL) with different weight average molecular weights (5000kDa, 500kDa, 50kDa and 10kDa) is added for the other groups, and the culture is continued. After 24h, the other groups except the normal group are added with a culture medium containing 5% ethanol, and after incubation for 4h, the activity of the GES-1 cells of each group is detected by using MTT.
And (3) after the cells in the dish are collected, carrying out cell disruption, and measuring the activities of Lactate Dehydrogenase (LDH), superoxide dismutase (SOD) and Malondialdehyde (MDA) content according to the instruction of the kit.
3.2 test results
The cell proliferation inhibition rate and the detection results of the contents of LDH, SOD and MDA of each group are shown in tables 4 and 5.
TABLE 4 Effect of different weight average molecular weights of sodium gamma-polyglutamate on cell viability under ethanol stimulation
P < 0.05 was significantly different compared to the model control group.
TABLE 5 Effect of different weight average molecular weights of sodium gamma-polyglutamate on LDH, SOD and MDA in cells
P < 0.05 was significantly different compared to the model control group.
Compared with the normal control group, after ethanol treatment, the survival rate of the GES-1 cells of the model control group is only 56%, the LDH activity and the MDA content are increased, and the SOD activity is reduced, which indicates that oxidative stress is caused under the stimulation of ethanol to cause the damage of the GES-1 cells. Cells and gamma-polyglutamic acid sodium with different weight average molecular weights are incubated together and then ethanol stimulation is carried out, and the result shows that the protective effect of the gamma-polyglutamic acid sodium with low molecular weight (10kDa) on the ethanol stimulation is not obvious; and the gamma-polyglutamic acid sodium with the weight-average molecular weight of 50-5000 kDa can avoid ethanol from causing damage to a certain extent, improve the SOD activity and reduce the MDA content, thereby reducing the oxidative stress reaction and improving the survival rate of cells (P is less than 0.05).
Therefore, the invention adds the gamma-polyglutamic acid sodium with the weight average molecular weight of 50kDa to 5000kDa into the wine, can reduce the oxidative stress reaction caused by ethanol in vivo and protect the epithelial cells of the gastric mucosa.
4. Containing gamma-polyglutamic acidThe white spirit has great irritation to the alleviation of ethanolAction of gastric mucosal Damage in mice
4.1 test animals: healthy male SD rats, weighing 200 + -20 g, were purchased from Beijing Wittingle laboratory animal technology, Inc.
4.2 test grouping and procedure
Randomly dividing 80 rats into 8 groups, and intragastrically irrigating white spirit (ethanol concentration is 42%) containing gamma-polyglutamic acid sodium with different weight average molecular weights and different concentrations for each group of mice according to grouping conditions, namely 5000kDa and 1g/L (example 8); 5000kDa, 0.01g/L (example 11); 5000kDa, 5g/L (example 12); 2000kDa, 1g/L (example 9); 500kDa, 1g/L (example 10); 10kDa, 1g/L (comparative example 4), 8mL/kg per single gavage, every two days, the normal control group (N group) and the model group (M group) were replaced by the same amount of physiological saline and white spirit containing no gamma-polyglutamic acid and having an ethanol concentration of 42%, respectively. After 4wk, mice were fasted overnight, anesthetized with ether, and subjected to necropsy.
4.3 detection index
4.3.1 Observation and Scoring of gastric mucosal Damage
Cutting the stomach tissue along the greater curvature of the stomach, freezing normal saline to wash out the stomach contents, measuring the length and the width of a bleeding point or a bleeding band by using a vernier caliper, and observing and scoring the damage of the gastric mucosa.
Damage integral index: the calculation was performed according to the following scoring criteria: the normal gastric mucosa is 0 point, the focus length (including erosion points) is less than 1mm and is 1 point, the focus length is 1-2 mm and is 2 points, the focus length is 3-4 mm and is 4 points, and the damage length is more than 4 mm; if the width of the damage is larger than 2mm, multiplying the fraction by 2; and calculating the sum of the scores of the total gastric disease foci to obtain the total damage integral of the animal.
4.3.2 measurement of PG, GAS, MUC indices in stomach tissue
The stomach tissues of the same parts of rats in each group are taken, homogenized and then subjected to enzyme-linked immunosorbent assay to detect the contents of pepsinogen (PGI, PGII), Gastrin (GAS) and Mucin (MUC) according to the kit instructions.
4.4 test results
The results of the evaluation of gastric mucosal lesions in the rats are shown in FIG. 3.
The content of PG, GAS and MUC in the stomach tissue of each group of rats is detected in the table 6.
TABLE 6 influence of white spirit containing different weight average molecular weight and concentration of gamma-polyglutamic acid sodium on PG, GAS and MUC content in rat stomach tissue
P < 0.05 was significantly different compared to the model control group.
Compared with a normal control group, the damage score of the gastric mucosa of the rat in the model control group is obviously increased, and the levels of PGI, PGII, GAS and MUC in the gastric tissue are obviously increased, which indicates that the gastric mucosa of the rat is damaged by drinking white spirit for a long time. However, after the rats in each group were gavaged with different concentrations of gamma-polyglutamic acid sodium (weight average molecular weight of 5000kDa) in white spirit, i.e., 1g/L (example 8), 0.01g/L (example 11), and 5g/L (example 12), the effects of reducing the levels of PGI, PGII, GAS, and MUC in the stomach tissues and improving the damage to the gastric mucosa were all observed as compared with the model group.
In addition, comparing the protective effect of the white spirit containing different weight average molecular weight gamma-polyglutamate (concentration is 1g/L) on the gastric mucosa of rats, namely 5000kDa (example 8), 2000kDa (example 9), 500kDa (example 10) and 10kDa (comparative example 4), it is found that only the white spirit containing the gamma-polyglutamate with higher molecular weight of 500kDa-5000kDa has the protective effect on the gastric mucosa, but the white spirit containing the low molecular weight of 10kDa (comparative example 4) does not slow down the stimulation of ethanol on the gastric mucosa of rats, and the content of PG, GAS and MUC in the gastric tissue is still at a higher level.
Therefore, the liquor contains the gamma-polyglutamic acid sodium with the concentration range of 10mg/L-5g/L, and the weight average molecular weight of the gamma-polyglutamic acid sodium is higher (500kDa-5000kDa), so that a protective film can be formed on the surface of the gastric mucosa, and the liquor has the effect of protecting the gastric mucosa under the stimulation of ethanol; and white spirit containing low molecular weight (10kDa) gamma-polyglutamic acid sodium cannot improve the stimulation of ethanol to the gastric mucosa of rats.
Claims (7)
1. The application of the gamma-polyglutamic acid or the salt thereof as an additive in wine is characterized in that the gamma-polyglutamic acid or the salt thereof is added into the wine as an additive with thickening agent, gastric mucosa protective agent and blood fat reducing effect.
2. The use of claim 1, wherein the gamma-polyglutamic acid or salt thereof has a weight average molecular weight of 50kDa to 5000 kDa.
3. The use according to claim 2, wherein the concentration of the gamma-polyglutamic acid or salt thereof in the wine is 0.01g/L to 5.0 g/L.
4. The use according to any one of claims 1, 2 and 3, wherein the wine is any one of distilled wine, fermented wine and edible ethanol, including any one of white spirit, wine, beer, brandy, wine, yellow wine and whiskey.
5. The use according to any one of claims 1, 2 and 3, wherein the gamma-polyglutamate is one or more of sodium gamma-polyglutamate, potassium gamma-polyglutamate, zinc gamma-polyglutamate, calcium gamma-polyglutamate and magnesium gamma-polyglutamate.
6. Use according to any one of claims 1, 2 and 3, wherein the gamma-polyglutamic acid or salt thereof is added as an aqueous solution or a dry powder during or after wine processing.
7. Use according to any one of claims 1, 2 and 3, wherein the final ethanol content of the wine is between 0.1% and 60%.
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