First, as a cryoprotective material for crushed fish mash, trehalose is known to contain bioprotective substances that stabilize the structure and function of proteins. This has been confirmed by many biological systems such as enzymes, mucous membranes, and foam-stabilized proteins.
Researchers conducted several experiments on the modulation of crushed carp carp from Alaskan salmon and Pacific salmon and the replacement of sugar and sorbitol with trehalose. The test results demonstrate that trehalose has the effect of effectively protecting frozen material.
The evaluation of trehalose in the two fish carcass tests was as follows: There was a cryoprotective effect on Alaskan catfish carp. Commercially available sugar and sorbitol mixtures used in controlled trials were tested at various cryoprotective temperatures. Phosphoric acid and nonphosphoric acid samples were also prepared to determine the functional effects of trehalose in the absence of calcium chelator and pH adjuster. In addition, man-made crab feet and kamaboko made from this crushed fish carcass were also prepared, and their hardness, resilience, flavor, color, and ease of production were compared.
In later experiments, crushed fish flesh with trehalose was prepared using Pacific salmon, and then the differences between various trehalose and commercially available cryoprotective substances were compared. These tests proved that trehalose has the same effect of cryoprotective substances as the commercially available granulated sugar and sorbitol mixture. It was concluded that trehalose can serve as a cryoprotectant for fish proteins.
Second, the impact of trehalose on food allergies In recent years, Japan's food allergic patients have a growing trend, the community hopes to develop measures to prevent and treat allergies.
Food allergy is a disease caused by food and its additives. It is an immune disease caused by the body's allergens (antigens) contained in foods and their additives. After allergens invade the body through the mucous membranes of the digestive organs, an excessive immune response is generated in the human body, and thus the body produces many abnormal phenomena and symptoms of systemic allergic reactions. The most typical symptoms are digestive tract diseases such as diarrhea and symptoms of systemic allergic reactions, and symptoms of skin and tracheal mucosal reactions.
This study designed a typical animal model of food allergy: Delayed food allergy of the moles. Then study the effect of trehalose on the squirrel.
After two days of intraperitoneal injection of immunosuppressive agents (OVA), the zokor showed symptoms of diarrhea, slow weight gain, especially the weight of adipose tissue, and small changes in the morphology of the small intestine mucosa, ie, decreased villi length; Reduced; IEL counts; IgE concentrations in the blood appear to be significantly higher.
After the pre-transfusion of trehalose and OVA, the IEL number is close to normal. This proves that the intestinal mucosal epithelial cells are less damaged (trehalose effect).
3. The interaction between trehalose and magnesium After the successful development of trehalose production technology by the Japan Forest Institute of Biochemistry, the study on the performance and application of trehalose has revealed that trehalose can prevent starch aging, stabilize proteins, and inhibit lipid oxidation. Effect and so on. Trehalose also has the ability to interact with calcium and magnesium.
After studying the effects and effects of trehalose on inorganic salts dissolved from meat and vegetable food materials, it was also found that trehalose inhibits the dissolution of magnesium, thereby inhibiting the formation of insoluble substances (bitterness and astringency) and maintaining The fineness of vegetables.
1. Inhibition of the formation of insoluble substances The insoluble substances (bitterness and astringency) eluted from pork and vegetables decrease as the amount of added trehalose increases, but the calcium content hardly changes. From this, it can be seen that there has been a great difference in the dissolution of magnesium and calcium from pork and spinach after addition of trehalose.
2. Vegetable chlorophyll magnesium In 400 ml of 10% trehalose or sugar aqueous solution, 20 grams of fresh spinach leaves were boiled for 5 minutes, and the content of magnesium in chlorophyll was measured. It was found that the amount of magnesium in spinach chlorophyll after trehalose addition was high. , And spinach color is good.
3. Analysis of the interaction between trehalose and magnesium by NMR The results show that the interaction between trehalose and magnesium is different from the interaction between trehalose and calcium and thorium. Trehalose produces different interactions due to the difference in the size of alkaline earth metal atoms. When there is magnesium coexistence, the structure of trehalose has a great change, which indicates that the interaction between trehalose and magnesium is stronger than the interaction between calcium and strontium. An important reason for the difference between these interactions is that it is due to the different inhibitory effects of the dissolution of mineral elements from the tissues.
Trehalose is a saccharide having a strong water-holding activity, and it has a functional saccharide that prevents starch aging, inhibits protein denaturation, and inhibits lipid oxidation, and is widely used in various food processing applications.
Trehalose has been confirmed to have an action of inhibiting the formation of insoluble substances (bitterness and astringency) and maintaining the freshness of vegetables by interacting with magnesium. After the above studies, trehalose can be expected to have wider application in food processing.
Researchers conducted several experiments on the modulation of crushed carp carp from Alaskan salmon and Pacific salmon and the replacement of sugar and sorbitol with trehalose. The test results demonstrate that trehalose has the effect of effectively protecting frozen material.
The evaluation of trehalose in the two fish carcass tests was as follows: There was a cryoprotective effect on Alaskan catfish carp. Commercially available sugar and sorbitol mixtures used in controlled trials were tested at various cryoprotective temperatures. Phosphoric acid and nonphosphoric acid samples were also prepared to determine the functional effects of trehalose in the absence of calcium chelator and pH adjuster. In addition, man-made crab feet and kamaboko made from this crushed fish carcass were also prepared, and their hardness, resilience, flavor, color, and ease of production were compared.
In later experiments, crushed fish flesh with trehalose was prepared using Pacific salmon, and then the differences between various trehalose and commercially available cryoprotective substances were compared. These tests proved that trehalose has the same effect of cryoprotective substances as the commercially available granulated sugar and sorbitol mixture. It was concluded that trehalose can serve as a cryoprotectant for fish proteins.
Second, the impact of trehalose on food allergies In recent years, Japan's food allergic patients have a growing trend, the community hopes to develop measures to prevent and treat allergies.
Food allergy is a disease caused by food and its additives. It is an immune disease caused by the body's allergens (antigens) contained in foods and their additives. After allergens invade the body through the mucous membranes of the digestive organs, an excessive immune response is generated in the human body, and thus the body produces many abnormal phenomena and symptoms of systemic allergic reactions. The most typical symptoms are digestive tract diseases such as diarrhea and symptoms of systemic allergic reactions, and symptoms of skin and tracheal mucosal reactions.
This study designed a typical animal model of food allergy: Delayed food allergy of the moles. Then study the effect of trehalose on the squirrel.
After two days of intraperitoneal injection of immunosuppressive agents (OVA), the zokor showed symptoms of diarrhea, slow weight gain, especially the weight of adipose tissue, and small changes in the morphology of the small intestine mucosa, ie, decreased villi length; Reduced; IEL counts; IgE concentrations in the blood appear to be significantly higher.
After the pre-transfusion of trehalose and OVA, the IEL number is close to normal. This proves that the intestinal mucosal epithelial cells are less damaged (trehalose effect).
3. The interaction between trehalose and magnesium After the successful development of trehalose production technology by the Japan Forest Institute of Biochemistry, the study on the performance and application of trehalose has revealed that trehalose can prevent starch aging, stabilize proteins, and inhibit lipid oxidation. Effect and so on. Trehalose also has the ability to interact with calcium and magnesium.
After studying the effects and effects of trehalose on inorganic salts dissolved from meat and vegetable food materials, it was also found that trehalose inhibits the dissolution of magnesium, thereby inhibiting the formation of insoluble substances (bitterness and astringency) and maintaining The fineness of vegetables.
1. Inhibition of the formation of insoluble substances The insoluble substances (bitterness and astringency) eluted from pork and vegetables decrease as the amount of added trehalose increases, but the calcium content hardly changes. From this, it can be seen that there has been a great difference in the dissolution of magnesium and calcium from pork and spinach after addition of trehalose.
2. Vegetable chlorophyll magnesium In 400 ml of 10% trehalose or sugar aqueous solution, 20 grams of fresh spinach leaves were boiled for 5 minutes, and the content of magnesium in chlorophyll was measured. It was found that the amount of magnesium in spinach chlorophyll after trehalose addition was high. , And spinach color is good.
3. Analysis of the interaction between trehalose and magnesium by NMR The results show that the interaction between trehalose and magnesium is different from the interaction between trehalose and calcium and thorium. Trehalose produces different interactions due to the difference in the size of alkaline earth metal atoms. When there is magnesium coexistence, the structure of trehalose has a great change, which indicates that the interaction between trehalose and magnesium is stronger than the interaction between calcium and strontium. An important reason for the difference between these interactions is that it is due to the different inhibitory effects of the dissolution of mineral elements from the tissues.
Trehalose is a saccharide having a strong water-holding activity, and it has a functional saccharide that prevents starch aging, inhibits protein denaturation, and inhibits lipid oxidation, and is widely used in various food processing applications.
Trehalose has been confirmed to have an action of inhibiting the formation of insoluble substances (bitterness and astringency) and maintaining the freshness of vegetables by interacting with magnesium. After the above studies, trehalose can be expected to have wider application in food processing.
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