Review and Prospect of Maillard Reaction Products from Food-Derived Protein Hydrolysates/Peptides and Saccharides in Food Application and Research

被引：3
作者：
Ding J. [1 ]
Huang Z. [1 ]
Yang M. [1 ]
Huang Y. [1 ]
Ma S. [1 ]
Fang Y. [1 ]
机构：
[1] Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 01期
关键词：
Functional activity; Maillard reaction; Peptides; Protein hydrolysates; Saccharides;
D O I：
10.7506/spkx1002-6630-20220627-313
中图分类号：
学科分类号：
摘要：
Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources. Covalent complexes formed by the Maillard reaction of food-derived protein hydrolysates/peptides and saccharides are superior in their structure and nutritional functions. Therefore, the Maillard reaction has been widely used to improve the functional characteristics of protein hydrolysates, and has currently become a hot spot in the field of food research. This article reviews the sources of raw materials for and the mechanism of the Maillard reaction between food-derived protein hydrolysates/ peptides and saccharides and the preparation methods, structural characteristics, functional properties, nutritional and biological activities of the Maillard reaction products as well as their current applications and future prospects in the fields of food and medicine. This review provides a new idea for the development of functional food products based on the Maillard reaction between food-derived protein hydrolysates/peptides and saccharides, and provides a theoretical basis to explore their health effects in the future. © 2023, China Food Publishing Company. All right reserved.
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页码：305 / 318
页数：13
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