The stability of l-alanyl-l-tyrosine in sports nutrition foods can be improved from the following aspects:
I. Optimization of Formula Design
Selection of Appropriate Carriers: Select carriers with good stability and protective effects to encapsulate l-alanyl-l-tyrosine, such as cyclodextrin. Cyclodextrin can form an inclusion complex with it, encapsulating its molecules in the internal cavity, reducing the influence of external environmental factors on it, and improving stability.
Addition of Antioxidants: Since the tyrosine residues in l-alanyl-l-tyrosine are easily oxidized, an appropriate amount of antioxidants, such as vitamin C and vitamin E, can be added. These antioxidants can preferentially react with oxidants such as free radicals, preventing it from being oxidatively damaged, thereby enhancing its stability.
Adjustment of the pH Value: The stability of l-alanyl-l-tyrosine varies in environments with different pH values. Generally, controlling the pH value of sports nutrition foods within the weakly acidic range of 4 - 6 can reduce its hydrolysis and degradation and improve its stability.
II. Improvement of the Production Process
Adoption of Low-temperature Processing Technology: During the production process, try to adopt a low-temperature processing technology to avoid the denaturation or decomposition of l-alanyl-l-tyrosine caused by high temperatures. For example, in processes such as spray drying and freeze drying, control the temperature within an appropriate range to protect its structure and properties.
Shortening of the Processing Time: Reduce the exposure time of l-alanyl-l-tyrosine during the processing, and lower the possibility of its being affected by external factors. Optimize the production process, improve production efficiency, and enable the product to be processed and enter the packaging stage as soon as possible, which helps to maintain its stability.
Control of the Moisture Content: Strictly control the moisture content in sports nutrition foods. Excessive moisture can easily lead to the hydrolysis reaction of l-alanyl-l-tyrosine or the growth of microorganisms, thus affecting its stability. Generally, controlling the moisture content below 5% can effectively improve its stability.
III. Packaging and Storage Conditions
Selection of Appropriate Packaging Materials: Use packaging materials with good barrier properties, such as aluminum foil bags and vacuum packaging bags, to prevent external factors such as oxygen, moisture, and light from entering the packaging and having an adverse impact on l-alanyl-l-tyrosine. At the same time, the packaging materials should have good sealing performance to maintain the stability of the product during storage and transportation.
Storage at Low Temperature and in the Dark: Store sports nutrition foods in a low-temperature and dark environment, avoiding high temperatures and direct sunlight. Excessive temperature or light exposure will accelerate the decomposition and deterioration of l-alanyl-l-tyrosine. It is generally recommended that the storage temperature be between 5 - 25°C, and the product should be kept away from sunlight or strong light environments.
Control of the Humidity in the Storage Environment: The humidity of the storage environment also has an important impact on the stability of l-alanyl-l-tyrosine. The product should be stored in an environment with a relatively low humidity, generally controlled between 40% - 60%, to prevent the product from absorbing moisture and deteriorating, and to improve the stability of l-alanyl-l-tyrosine.
