酪蛋白美拉德产物的制备、性质及在烟草中的应用研究的开题报告.docxVIP

酪蛋白美拉德产物的制备、性质及在烟草中的应用研究的开题报告 Title: Preparation, Properties, and Application of Caseinomacropeptide Melanoidins in Tobacco Introduction: Caseinomacropeptide (CMP) is a byproduct of cheese production and contains a high content of arginine and proline. CMP can undergo Maillard reaction to form melanoidins with various functional properties, such as antioxidant, antimicrobial, and immunomodulatory activities. In recent years, CMP melanoidins have been studied for their potential applications in food and pharmaceutical industries. However, little is known about the preparation, properties, and application of CMP melanoidins in tobacco. Objectives: The objectives of this research are to: 1. Develop a method for preparing CMP melanoidins. 2. Evaluate the physicochemical properties of CMP melanoidins. 3. Investigate the antioxidant and antimicrobial activities of CMP melanoidins. 4. Explore the potential application of CMP melanoidins in tobacco products. Methodology: 1. Preparation of CMP melanoidins: CMP will be extracted from cheese whey using acid precipitation method. The CMP solution will then undergo Maillard reaction with different reducing sugars (glucose, fructose, and maltose) at different temperatures and time periods to produce CMP melanoidins. 2. Physicochemical characterization: The physicochemical properties of CMP melanoidins will be analyzed, including color, solubility, molecular weight distribution, Fourier transform infrared spectra, and elemental composition. 3. Antioxidant and antimicrobial activities: The antioxidant activity of CMP melanoidins will be evaluated using various assays, such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). The antimicrobial activity of CMP melanoidins will be determined using microdilution method against Escherichia coli and Staphylococcus aureus. 4. Application in tobacco: CMP melanoidins will be incorporated into tobacco samples by spray drying. The effect of CMP melanoidins on