CN-121986939-A - Nutrient-sense organ synergic regulation and control technology for polyphenol-protein covalent coupling synergic Maillard reaction

Abstract

The invention relates to the technical field of protein modification processing, and discloses a nutrition-sense organ synergic regulation and control process for a polyphenol-protein covalent coupling synergic Maillard reaction, which comprises the following steps: the invention utilizes anionic polysaccharide to form reversible physical shielding for protein amino acid sites at low temperature and automatically dissociates after temperature rise, thus establishing internal programmed reaction time sequence for polyphenol coupling and subsequent Maillard reaction, therefore, the competition of two chemical modifications to the same key site is eliminated, the modification process which needs to be carried out step by step is integrated into a single continuous heating process which can be automatically completed, and the cooperative regulation and control of the protein nutrition function and the sensory quality are realized.

Inventors

• ZHOU FUZHEN
• ZHANG XING
• WANG JIANLEI
• LI MIN
• LI YING
• YAO JINGJING
• LIN MIAOLI
• LIU YANHUI
• LIU XUEPING
• WANG BOWU

Assignees

• 福建耘福食品有限公司

Dates

Publication Date

20260508

Application Date

20260116

Claims (9)

1. 1. A nutrition-sense organ synergic control process for a polyphenol-protein covalent coupling synergic maillard reaction, which is characterized by comprising the following steps: The method comprises the steps of dissolving a composition containing a protein substrate, a polyphenol activator, anionic polysaccharide and a Maillard reaction promoter and small-molecule polycarboxylic acid or salt thereof serving as a cationic interference shielding agent in water to form a reaction system, wherein the cationic interference shielding agent preferentially chelates free divalent cations in the reaction system, and building a non-interference environment for the electrostatic effect between the subsequent anionic polysaccharide and the protein substrate; Heating the reaction system in a first stage at a first temperature interval which is sufficient to promote electrostatic adsorption but insufficient to thermally dissociate the reaction system, wherein the anionic polysaccharide is adsorbed on lysine epsilon-amino sites on the surface of the protein substrate through electrostatic adsorption to form a physical shielding layer, and during the first stage heating, the polyphenol activator is covalently coupled with the sites on the protein substrate which are not covered by the physical shielding layer; and then heating the reaction system to a second temperature range which is sufficient to cause thermal dissociation of the physical shielding layer and can start Maillard reaction, and performing second-stage heating to expose the epsilon-amino site of the shielded lysine, wherein the epsilon-amino site of the exposed lysine and a Maillard reaction promoter are subjected to Maillard reaction.
2. 2. The process according to claim 1, wherein the composition further comprises a hydrophilic small molecule amphiprotic substance as a protein dispersion synergist, wherein the protein dispersion synergist preferentially forms a hydration-enhancing layer on the surface of the protein substrate molecule before hydrophobic aggregation occurs between the protein substrate molecules when the composition is dissolved in water.
3. 3. The process according to claim 1, wherein the composition further comprises a pH buffer system comprising a solid weak acid or an acid salt thereof and a conjugate base corresponding thereto, wherein the pH buffer system maintains the pH of the microenvironment surrounding the protein substrate and the anionic polysaccharide in the range of 6.0 to 8.0 when the composition is dissolved in water.
4. 4. The process according to claim 1, wherein the anionic polysaccharide is a fragrance profile modifier which, after dissociation from the surface of the protein substrate during the second stage of heating, has a molecular conformation which guides the distribution of the products of the subsequent Maillard reaction, and wherein the fragrance profile modifier is selected from the group consisting of anionic polysaccharides of linear flexible chain structure for promoting the formation of baking and nut flavors and anionic polysaccharides of highly branched rigid spherical structure for promoting the formation of caramel and creamy flavors.
5. 5. The process for the synergistic nutritional-sensory modulation of the covalent coupling of polyphenol-protein to the maillard reaction according to claim 1, wherein the cationic interference shielding agent is citric acid or sodium citrate.
6. 6. The process for the nutritional-sensory co-regulation of a polyphenol-protein covalent coupling co-maillard reaction according to claim 2, wherein the protein dispersion co-agent is proline or betaine.
7. 7. A nutrient-sensory co-regulation process of a polyphenol-protein covalent coupling co-maillard reaction according to claim 3 wherein the pH buffer system is a phosphate buffer system or a citrate buffer system.
8. 8. The process for the synergistic nutritional-sensory modulation of the covalent coupling of polyphenol-protein to the synergistic maillard reaction according to claim 1, characterized in that the mass ratio of protein substrate to anionic polysaccharide is comprised between 100:1 and 10:1.
9. 9. The process for the synergistic nutritional-sensory modulation of the covalent coupling of a polyphenol-protein to a Maillard reaction according to claim 1, wherein the first stage of heating is carried out such that the shielding efficiency of lysine epsilon-amino sites on the surface of the protein substrate The following relationship is satisfied: , wherein, Initial accessibility of lysine epsilon-amino sites measured prior to first stage heating after dissolution of the composition in water; For the accessibility of lysine epsilon-amino site measured before the temperature is raised to the second temperature range after the heating in the first stage is completed, the accessibility is measured by the o-phthalaldehyde method.

Description

Nutrient-sense organ synergic regulation and control technology for polyphenol-protein covalent coupling synergic Maillard reaction Technical Field The invention relates to a nutrition-sense organ synergic regulation and control process for a polyphenol-protein covalent coupling synergic Maillard reaction, and belongs to the technical field of protein modification processing. Background Currently, in order to improve the application value of the modified protein in the food industry, the general technical direction is to optimize the nutrition function and the sensory property of the protein at the same time, wherein the covalent coupling is carried out by introducing polyphenol compounds to give antioxidant property to the product and the specific fragrance and color are generated by utilizing Maillard reaction, and the two chemical modification methods are two known technical methods, wherein the nucleophilic property of specific amino acid residues on the surface of the protein, particularly epsilon-amino groups of lysine side chains, are utilized, and the reaction activity is higher, so that the two reactions are usually sites with preferential action, and the chemical basis is the basic principle followed by the prior art when protein functionalization is modified. However, in order to pursue process integration and efficiency in industrial production, when the two modification processes are attempted to be combined, the chemical principle based on the same reaction site directly generates an intrinsic performance constraint, namely, the competitive occupation of two reactions on epsilon-amino groups of lysine, if covalent coupling of polyphenol is preferentially carried out, the lysine site is irreversibly blocked, so that subsequent Maillard reaction is inhibited due to lack of reaction substrate, and meanwhile, uncontrolled oxidative polymerization of polyphenol can cause protein to crosslink so as to influence basic functions such as solubility and the like, otherwise, if Maillard reaction is carried out first, the process product is complex, and then the selectivity is reduced due to change of reaction environment when polyphenol is introduced later. In this case, only by adjusting single technological parameters such as the ratio temperature or time of the reactants, the performance restriction cannot be relieved, the effect is limited to balance between two modification effects, and the two modification effects cannot be improved at the same time, specifically, the prior art mainly has the defects that 1, two chemical modifications are mutually inhibited due to acting on the same reaction site, 2, the improvement of the protein nutrition function and the generation of the sensory quality have a negative correlation in technology, and 3, in the integrated technological process, an internal regulation mechanism capable of autonomously establishing a reaction sequence and avoiding adverse side reactions is lacking. Therefore, how to provide a composition, wherein the internal components can be subjected to covalent coupling and Maillard reaction of polyphenols and two chemical modifications in a single continuous process, and different reaction sites are distributed according to a preset time sequence, so that competition of the two chemical modifications to the same key resource is eliminated, and the composition is a technical problem to be solved by the invention. Disclosure of Invention The invention provides a nutrition-sense organ synergic regulation and control process for a polyphenol-protein covalent coupling synergic Maillard reaction, which mainly aims to solve the problem that in the prior art, the nutrition function and the sense organ flavor cannot be synergistically improved due to competition of the polyphenol covalent coupling and the Maillard reaction for the same protein reaction site. In order to achieve the above purpose, the invention provides a nutrition-sense organ synergic regulation and control process for a polyphenol-protein covalent coupling synergic Maillard reaction, which comprises the following steps: The method comprises the steps of dissolving a composition containing a protein substrate, a polyphenol activator, anionic polysaccharide and a Maillard reaction promoter and small-molecule polycarboxylic acid or salt thereof serving as a cationic interference shielding agent in water to form a reaction system, wherein the cationic interference shielding agent preferentially chelates free divalent cations in the reaction system, and building a non-interference environment for the electrostatic effect between the subsequent anionic polysaccharide and the protein substrate; Heating the reaction system in a first stage at a first temperature interval which is sufficient to promote electrostatic adsorption but insufficient to thermally dissociate the reaction system, wherein the anionic polysaccharide is adsorbed on lysine epsilon-amino sites on the surface of the protein