Glutathione In Yeast Extract
In Europe, due to certain meat flavor of yeast extract
, it always use for replace the meat extract. The glutathione supplier found that the meat flavor and enhanced yeast extract is from containing glutathione, cystine, and the sulfur-containing amino acids such as yeast extract, and sodium L-glutamate, xylose coexistence made from heated, form a very good beef flavor. Especially when the sodium glutamate, taste nucleotides and glutathione exist at the same time, with a strong meat flavor. Therefore, to improve the yeast glutathione content is quite important. Yeast extract not only used to be air fresheners, flavor enhancers, also have the following applications can be developed.
Pasta quality improver. In recent years, people concerning about the freshness of bread quality as concerning the fresh food. In bread processing industry has confirmed: glutathione added to the dough, can shorten the kneading time, even at the end of the kneading, stored for a certain time firstly will not affecting the thawed fermentation and produce a good quality bread. Because of prefabricated frozen dough in the bread processing industry, as a raw of bread, after the large-scale production, distribution to the various consumer point increase in the proportion of on-site baking fresh bread, this is a bread industry trends. So that glutathione-containing yeast and yeast extract, will have broad application prospects in pasta processing.
Food antioxidants. Early findings show that reduced glutathione with the function of antioxidized and eliminate lipid peroxidation generated. For the food which contain taste nucleotide, it can prevented oxidative decomposition and lose the taste. Studies have shown significant antioxidant effect of oily food, yeast extract, and better than the single use glutathione, the maintenance time is longer. In surimi, sausage, soy sauce, and other foods, when added inosine monophosphate guanylate, due to the food containing pasteurization conditions, no phosphatase inactivation exist, will make inosine monophosphate guanylate decomposing and loss of taste effect. Add reduced glutathione-SH group compounds, can effectively inhibit its decomposition.
Feed additives. Glutathione has good effect on protecting liver. Due to too dense and unclean feeding in fish farming, the fish liver function is bad, show up reduced feeding, slow growth, and even death. Yeast extract, can be used for liver protection active ingredients in fish mixed food, improve fish growth conditions, to improve the economic benefits of aquaculture. Dairy feeding cows liver dysfunction, production decline had used pantothenic acid calcium additives, but poor palatability. Therefore, in dairy cows breeding, glutathione-containing yeast extract can be used to enable the role to improve the liver function of dairy cows.
Although glutathione is widely used in food, pharmaceutical industry, cosmetic raw material and so on, but its extract is extremely rare, so the price is very expensive. Human want to intake glutathione, can take advantage of the amino acid in watermelon, asparagus and other fresh vegetables and meat-producing cells. Amino acids form of glutathione, it is a small molecule in the body. In every cell of the body contains the product of these amino acids. The body's immune system can get a lot of benefits from glutathione. It can be a safe and effective method for skin whitening.
Source:http://www.cosprm.com
by: anelwew
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