What is grape lipid, what is glucose

Glutinolides, or orange peel lactones, are natural coumarins derived from citrus plants.

Can be botanized in the Rutaceae family.

Grapefruit or pomelo is extracted from an immature or near-ripe dry outer peel with important pharmacological properties, including anticancer, anti-inflammatory, anti-Helicobacter pylori.

Antigen toxicity and neuroprotective effects. Its structure is shown in the figure below.

Grape lactone (auraptene).

Physical properties: melting point 91 °c

Boiling Point: Density:

Storage conditions: -20 sealed storage.

Solubility. dmso:>20mg/ml

Form: Powder.

Color: white to off-white.

Chemical properties: soluble in methanol.

Ethanol, DMSO and other organic solvents.

Uses: Orange peel oil lactone has anti-inflammatory, cough and phlegm.

role.

Gluconolactone, known as delta-gluconolactone, referred to as GDL or lactone, is prepared by the oxidation of glucose into gluconic acid or its salts, which is purified and desalted, decolorized, concentrated and crystallized. It is used as a coagulant, stabilizer, acidulant, preservative and preservative in the food industry.

It is a multifunctional food additive.

Chemical properties. Gluconolactone is white crystalline or crystalline powder, odorless, sweet and then bitter, sour. Melting point 150 152 (decomposition). Soluble in water (room temperature, 60g 100ml), slightly soluble in ethanol.

1g 100ml), insoluble in ether. Hydrolysis in aqueous solution to a balanced solution of gluconic acid and lactone, newly prepared 1% aqueous solution pH.

for, 2 hours later.

Product promotion. With the development of the food industry, the application of GDL in the food industry is increasing day by day, which can be summarized in the following aspects:

1. Used as a coagulant for tofu.

The use of GDL as a protein coagulant to produce tofu, the texture of tofu is white and delicate, without the bitter taste of brine or gypsum, no protein loss, high tofu yield, and easy to use. In view of the slight sour taste of tofu when GDL is used alone, GDL and CASO4 or other coagulants are often pressed 1:3 2:

3. The ratio is mixed, the dosage is dry beans, and the temperature control is about 4 The effect is very good.

2. As a milk gelling agent.

Mainly used for the production of yogurt or cheese, in industrial use, the gel strength of milk formed by acidification with GDL is about 2 times that of fermented type, and its dosage can make the product reach the required curd pH after being added to milk, and the milk gel prepared by keeping warm at 30 when adding 3% has a similar structure to the gel made by lactic acid fermentation.

3. As a quality improver.

Use GDL for luncheon meat.

and canned ground pork, which can increase the effect of the coloring agent, thereby reducing the more toxic nitrite.

At the same time, GDL also has an emulsifying effect, preservative effect, etc., so as to improve the quality of canned minced meat, and its maximum dosage is.

Fourth, as an acidifier.

GDL can be added to sweet sherbet and jelly such as vanilla extract, chocolate, banana, etc., and is the main acidic substance in compound leavening agents, which can slowly produce carbonic acid.

It is possible to produce confectionery with a unique flavor.

In addition, GDL can also be used as a chelating agent in the dairy industry and beer industry to prevent the formation of milky stones and tartars; As a protein flocculant.

used in the treatment of industrial wastewater containing proteins; It is also widely used as a leavening agent.

1. Glucose lactone is a multifunctional food additive, which is usually a non-toxic white crystal or powder made by desalting, concentration and crystallization after glucose oxidation.

2. It can be used for milk processing, brewing and making tofu brain, the main role is to coagulate protein, widely used in food filial piety toothpaste, etc., its component is calcium gluconate. Glucose is safe and non-toxic, and it can be eaten with confidence.

1.Definition of glucolactolide.

Glucolipids, also known as glucolipids, are compounds formed by the covalent bonding of glucose and fatty acids. In living organisms, glucolactolipide mainly exists on the cell membrane, which is an important biomass membrane component and plays an important role in the stability and function of cells.

2.Synthesis of glucolactitids.

The synthesis of glucolactoliids is related to insulin, which can promote the entry of glucose into cells, catalyze esterification reactions within cells, and form glucolactoliids. In addition, the synthesis of glucolactolipides is also related to some enzymes, such as fatty acid synthase and glucokinase.

3.Physiological effects of glucolactolipi.

Glucolactolipides have an important physiological role in living organisms. First of all, it can enhance the stability of cell membranes, maintain the integrity and normal function of cells. Second, it can be used as a form of intracellular energy storage, which can be released by hydrolyzing glucolactonomic lipids when the cell needs it.

In addition, glucolactolipide is also involved in physiological processes such as regulating insulin signaling pathways and regulating blood glucose levels.

4.The relationship between glucolactolipid and disease.

Since glucose lactolipid has an important biological role in living organisms, the diseases related to it cannot be ignored. For example, studies have shown that disorders in the metabolism of glucolactolipid are associated with the development of metabolic syndrome. In addition, glucolactolide is also closely related to the occurrence and development of some cardiovascular diseases, metabolic diseases, tumors and other diseases.

5.How to maintain healthy levels of glucolactitid.

In order to maintain a healthy level of glucolactinate, we need to pay attention to some details in our daily life. First of all, pay attention to eating a healthy diet and avoid foods that are high in fat and sugar. Secondly, strengthen physical exercise and enhance the body's metabolic function.

Finally, regular physical examinations should be carried out to detect and deal with diseases such as metabolic disorders in a timely manner.

6.Conclusion.

In living organisms, glucolactoliids, as an important biomass membrane component, play an important role in the stability and function of cells. At the same time, the disorder of the metabolic system will also have an adverse effect on glucolactonid, so it needs to be paid enough attention and attention.

1. Used as a coagulant for tofu.

The use of GDL as egg fibrillation good white matter coagulant to produce tofu, the texture of tofu is white and delicate, the bitter and astringent taste of useless brine or gypsum, no protein loss, high tofu yield, and easy to use.

In view of the slight sour taste of tofu when GDL is used alone, GDL is often mixed with CaSO4 or other coagulants in a ratio of 1:3 2:3, and the dosage is dry beans, and the effect is very good when the temperature is controlled about 4.

2. As a milk gelling agent.

Mainly used for the production of yogurt or cheese, in industrial use, the gel strength of milk formed by acidification with GDL is about 2 times that of fermented type, and its dosage can make the product reach the required curd pH after being added to milk, and the milk gel prepared by keeping warm at 30 when adding 3% has a similar structure to the gel made by lactic acid fermentation.

3. As a quality improver.

The use of GDL for canned luncheon meat and ground pork can increase the effect of the color agent, thereby reducing the amount of nitrite that is more toxic, and at the same time, GDL also has an emulsifying effect, preservative, etc., so as to improve the quality of canned minced meat, and its maximum dosage is.

Glucolactulide is a non-toxic, white crystalline or crystalline powder, almost odorless, sweet and then sour, soluble in water, and slowly decomposes at 25 chemicals. It is used as an acidulant, preservative and preservative in the food industry.

Glucolactulin.

Glucose inner lipids are oxidized from glucose into gluconic acid or its salts, which are purified, desalted, decolorized, concentrated, and crystallized.

In terms of appearance, glucose lactate is a white and somewhat coarse powder, which basically has no taste, and is a widely used food additive. Glucose lactate is commonly known as lactate, the most commonly used is used as coagulation when making tofu or tofu brain, and is also used in toothpaste to help remove tartar, added to cow's milk to prevent milk from forming milk, glucose lactate is also the main raw material of leavening agent, and a certain amount of glucose lactate will also be added in the process of making beer.

It is a kind of food additive, which is harmless to the human body without excessive use.

Gluconate-δ-lactone is referred to as lactone or GDL, molecular formula C6HL0O6, relative molecular weight. White crystalline or white crystalline powder, almost odorless, sweet and then sour in taste. Soluble in water.

Gluconate-δ-lactone is used as a coagulant, mainly used in the production of tofu, and can also be used as a protein coagulant for dairy products.

Character: White crystalline or crystalline powder, almost odorless, sweet first and then sour (different from the taste of gluconic acid). Soluble in water (60g 100ml), slightly soluble in ethanol (1g 100ml), almost insoluble in ether, hydrolyzed in water into a balanced mixture of gluconic acid and its δ-lactone and r-inner vinegar. The pH of 1% aqueous solution is equal to, and it becomes after 2 hours.

This product is coated with 5% 10% calcium stearate and is stable even when used in hygroscopic products. It decomposes at about 153.

Preparation method (1) decomposes calcium gluconate with acid, decalcifies by ion exchange resin, concentrates the gluconic acid solution to about 80% in vacuum below 70, puts the crystal seed of gluconic acid-δ-lactone, continues to evaporate in vacuum in 40 45, when there is 1 2 gluconate lactone form precipitation crystal, stop evaporation, ion separation, wash and dry with cold water to obtain the finished product.

2) Directly with gluconic acid solution, concentrated under reduced pressure at 40 45 and further made.

Make tofu, right? I also read a few similar questions today to understand. Hehe.

Commonly known as: lactone, is a very widely used food additive.

Traditional tofu is made with gypsum and brine, and modern science has invented a better product than gypsum and brine - gluconate lactinate. The tofu ordered with it is more delicate, and the taste and nutritional value are also higher, and the inner fat tofu you see in the supermarket is made with it. It is generally white crystals or crystalline powders.

Almost odorless. The taste is sweet first and then sour. Approximately 153 decomposed.

Soluble in water, it is slowly hydrolyzed in aqueous solution to form gluconic acid and its equilibrium state of δ lactones and lactones. Slightly soluble in ethanol, insoluble in ether. Usage:

Raw materials for flavorings, tofu coagulants, pH lowering agents and leavening agents. It is added to cow's milk to prevent the formation of milkstones. In the brewing industry, it can be used as a preventative agent for brewerstone.

Add to toothpaste to help remove tartar.

Gluconolactone dissociates in water to form gluconic acid, which allows the protein sol to form a gel.

Gluconate lactate is a multi-functional and excellent food additive, mainly used for protein coagulant, acidulant, leavening agent, fresh-keeping preservative, flavoring agent, etc. It is widely used in food, daily chemicals, plastic and resin modification, electroplating and polishing, metal cleaning, organic synthesis, etc.