Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose.
BACKGROUND
The Maillard reaction is widely used to improve the functional properties or biological activities of food. The purpose of this study was to investigate the effect of the Maillard reaction on angiotensin I converting enzyme (ACE) inhibitory activity in a casein hydrolysate-xylose system.


RESULTS
Two-step hydrolysis was used to prepare casein ACE inhibitory peptides. Maillard reaction products (MRPs) were prepared by heating hydrolyzed casein with xylose at pH 8.0, 110 °C for up to 16 h. The results showed that the content of free amino group decreased (P < 0.05); however, browning intensity and absorbance at 294 nm increased because of the Maillard reaction (P < 0.05). The ACE inhibitory activity improved greatly within 2 h (from 63.48% to 90.23%), which was mainly due to carbonyl ammonia condensation reaction in the MRPs.


CONCLUSIONS
The study shows that the Maillard reaction under appropriate conditions can improve the ACE inhibitory activity of casein hydrolysate effectively.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
Xu
X
Hong
Jun
J
Meng
Rong-Rong
RR
Lu
D000806:Angiotensin-Converting Enzyme Inhibitors / Q000032:analysis* / Q000494:pharmacology; D002364:Caseins / Q000737:chemistry*; D055951:Functional Food; D006358:Hot Temperature; D006868:Hydrolysis; D015416:Maillard Reaction; D010455:Peptides / Q000032:analysis / Q000494:pharmacology; D017550:Spectroscopy, Fourier Transform Infrared; D014994:Xylose / Q000737:chemistry*
D000806:Angiotensin-Converting Enzyme Inhibitors; D002364:Caseins; D010455:Peptides; C475729:casein hydrolysate; D014994:Xylose
ACE inhibitory activity; Maillard reaction; casein hydrolysate; xylose