Application of glutathione in the food industry

The glutathione content is usually low in daily consumption of flour products, it almost wiped out after processing. In China, along with economic development and the improvement of living standards, the food structure of consumers has changed dramatically, intake of essential amino acids from the daily food, such as lysine, methionine and so on are generally not lack of, while some foods functional factors, such as glutathione is often short, added glutathione in the flour products can greatly enhance its nutritional value. Experiments by glutathione supplier found that glutathione added to the flour products processing or used in combination with the proteolytic enzymes can reduce the amount of water in kneading dough, improve the rheological properties of dough, from a large range to control the dough viscosity, reduced dough strength, make the mixing and extrusion molding becomes easy and can shorten the drying time of the product; added glutathione as a tyrosinase inhibitor in noodle processing, can prevent unpleasant color change, in cereals and beans mixed pulverizing, added glutathione peptide as a reducing agent can maintain the original and the desired color; added glutathione in protein-rich flour, soy flour can be effectively prevented the enzymatic and non-enzymatic browning; glutathione also can inhibit amino acids and glucose produce colored and harmful substances under heating.

Apply in dairy products, add glutathione and other additives in cheese production, can greatly enhance its delightful flavor and improve cheese quality and accelerate the maturity of the cheese; add glutathione in yogurt can play the antioxidants stable mass action; in casein, skim milk powder, infant milk powder adding glutathione can effectively prevent enzymatic and non-enzymatic browning.

The application of glutathione in meat, poultry, fish and seafood, glutathione have antioxidant, in fish, meat and poultry food processing add glutathione can inhibit nuclease decomposing, and strengthen the flavor of the food and greatly prolong shelf life. Such as glutathione can effectively prevent the skin of frozen fillets color fading, browning of the fish; glutathione has an important role on maintaining and enhancing the fresh seafood’s unique flavor; have a strong meat flavor while mixed coexist with glutamic acid, nucleic acid.

On fruits, vegetables, food and beverage, in the processing of foods, fruits and vegetables join glutathione can effectively prevent the browning and keep the original attractive color, flavor and nutrition. For example, apples and potatoes’ processed products, the enzymatic and non-enzymatic browning prevention of apple juice, grape juice, pineapple juice, orange juice and grapefruit juice. In the production of traditional Japanese drink sake, use strong fermentation and leakage glutathione yeast had been produced high-content glutathione products, brewing high levels of glutathione anticancer series beer, improve its nutrition and health functions, China has patents; glutathione also can be used as the reducing agent of wine.

In health features food, for the vast majority of consumers (especially in central city), the daily intake of carbohydrates and protein is sufficient or excessive, so people have gradually turned their food consumption attention to health and longevity, foods add glutathione, can repair the body cell damage caused by free radicals and other harmful substances, preventing the body from degenerative diseases and the body organ loss of function. In addition, glutathione is an indispensable cosmetic raw material in skin care products, is the key to keeping skin elasticity. So, if we want to maintain the body and skin health, supply rich glutathione is required.

Source:http://www.cosprm.com