Title:
METHOD FOR DETERMINING FORMATION CONDITION OF PEPTIDE-MAILLARD INTERMEDIATE USING EGCG AS TRACER, AND PEPTIDE-MAILLARD INTERMEDIATE AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2021/012388
Kind Code:
A1
Abstract:
Provided is a method for determining a formation condition of a peptide-Maillard intermediate using EGCG as a tracer, comprising the following steps: (1) carrying out a first-stage peptide-Maillard reaction to a peptide and sugar, respectively taking out reaction liquids at different time points, and then carrying out cooling to stop the reaction; (2) adding EGCG to the reaction liquids for which the reaction is stopped in step (1) to carry out a second-stage peptide-Maillard reaction, and carrying out cooling to stop the reaction; and (3) respectively measuring absorbance values of the reaction liquids for which the reaction is stopped in step (2), the time point of step (1) corresponding to the lowest value being a formation time of an intermediate under the reaction condition. Also provided are a peptide-Maillard reaction intermediate product obtained by the method and use thereof. The method features simple operations and low costs, and the obtained peptide-Maillard reaction intermediate product has a flavor enhancement function of a complete Maillard reaction product.
Inventors:
LEI SHENG (CN)
WANG KAI (CN)
YANG QIANXU (CN)
LI YUANDONG (CN)
LIU XIUMING (CN)
JIANG JUXING (CN)
DUAN YANQING (CN)
ZHANG XIAOMING (CN)
YU JUNHE (CN)
WANG KAI (CN)
YANG QIANXU (CN)
LI YUANDONG (CN)
LIU XIUMING (CN)
JIANG JUXING (CN)
DUAN YANQING (CN)
ZHANG XIAOMING (CN)
YU JUNHE (CN)
Application Number:
PCT/CN2019/108932
Publication Date:
January 28, 2021
Filing Date:
September 29, 2019
Export Citation:
Assignee:
CHINA TOBACCO YUNNAN IND CO LTD (CN)
International Classes:
G01N21/31; A24B3/12
Foreign References:
| CN106820253A | 2017-06-13 | |||
| CN106749431A | 2017-05-31 | |||
| CN102178203A | 2011-09-14 | |||
| CN102240025A | 2011-11-16 | |||
| US20140322340A1 | 2014-10-30 |
Other References:
YU XIAOHONG, CUI HEPING, HAYAT KHIZAR, HUSSAIN SHAHZAD, JIA CHENGSHENG, ZHANG SONG-LIN, TAHIR MUHAMMAD USMAN, ZHANG XIAOMING, HO C: "Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 67, no. 12, 3 March 2019 (2019-03-03), pages 3412 - 3422, XP055775536, ISSN: 0021-8561, DOI: 10.1021/acs.jafc.9b00034
NICOLE FAVREAU-FARHADI ET AL.: "The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems", JOURNAL OF FOOD SCIENCE, vol. 80, no. 10, 28 October 2015 (2015-10-28), pages C2191 - C2199, XP055325938, ISSN: 0022-1147, DOI: 10.1111/1750-3841.13005
NICOLE FAVREAU-FARHADI ET AL.: "The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems", JOURNAL OF FOOD SCIENCE, vol. 80, no. 10, 28 October 2015 (2015-10-28), pages C2191 - C2199, XP055325938, ISSN: 0022-1147, DOI: 10.1111/1750-3841.13005
Attorney, Agent or Firm:
BEIJING LINGZHUAN INTELLECTUAL PROPERTY AGENCY CO., LTD (CN)
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