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

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United States of America Patent

PATENT NO 11802137
APP PUB NO 20210198301A1
SERIAL NO

17251207

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Abstract

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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.

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Patent Owner(s)

  • JIANGNAN UNIVERSITY; ANHUI QIANGWANG FLAVOURING FOOD CO., LTD.

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Cui, Heping Wuxi, CN 3 5
Lu, Siyun Wuxi, CN 4 24
Tang, Wei Wuxi, CN 189 2851
Xia, Shuqin Wuxi, CN 2 0
Yu, Jingyang Wuxi, CN 2 0
Yu, Junhe Wuxi, CN 2 0
Zhai, Yun Wuxi, CN 92 1426
Zhan, Huan Wuxi, CN 2 0
Zhang, Xiaoming Wuxi, CN 143 1138

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