Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems

被引：72

作者：

Jiang, Zhanmei ^{[1
]}

Wang, Lizhe ^{[2
]}

Wu, Wei ^{[1
]}

Wang, Yu ^{[1
]}

机构：

[1] Northeast Agr Univ, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Peoples R China

[2] Ctr Rech Publ Gabriel Lippmann, Dept Environm & Agrobiotechnol, L-4422 Belvaux, Luxembourg

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Maillard reaction products; Bovine casein peptide; ACE inhibitory activity; Antioxidant activity; Antiproliferative activity; ANTIOXIDANT ACTIVITY; FUNCTIONAL-PROPERTIES; BROWNING REACTION; PROTEIN; LYSINE; HYDROLYSATE;

D O I：

10.1016/j.foodchem.2013.06.041

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The purpose of this study was to evaluate the biological activities and physicochemical properties of Maillard reaction products (MRPs), derived from aqueous reducing sugar (ribose, galactose and lactose) and bovine casein peptide (BCP) model systems. The fluorescence intensity of ribose-BCP MRPs reached the maximum value within 1 h, while it took 3 h for galactose-BCP MRPs. Size exclusion chromatography of all the MRPs indicated molecular rearrangements and production of new smaller molecules, as a function of the heating time. The consumption of ribose and amino groups was the highest in the ribose-BCP MRPs. BCP lost its known angiotensin-l-converting enzyme (ACE) inhibitory activity by the Maillard reaction with reducing sugars. Ribose-BCP MRPs had the lowest ACE inhibitory activity, but they showed the highest 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity and ferrous reducing power among all the MRPs. Galactose-BCP MRPs inhibited, slightly the growth of Caco-2 cells, while ribose-BCPand lactose-BCP MRPs had no cytotoxicity. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.

引用

页码：3837 / 3845

页数：9

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