Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides.
Food protein-derived peptides are promising food ingredients for developing functional foods, since various bioactive peptides are released from food proteins. The Maillard reaction, which plays an important role in most processed foods, generates various chemical components during processing. Although changes of amino acids or proteins and reduced sugars by the Maillard reaction have been studied extensively, such changes of peptides by the Maillard reaction are still not resolved enough. Since food protein-derived peptides are widely utilized in many processed foods, it deserves concern and research on the changes of peptides by the Maillard reaction in foods during processing or storage. This chapter initially overviewed food protein-derived bioactive peptides. Then, Maillard reaction products generated from peptides are discussed. We focused particularly on their bioactivities.
School of Veterinary Medicine, Kitasato University, Towada, Japan. Electronic address: arihara@vmas.kitasato-u.ac.jp.
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K
Arihara
School of Veterinary Medicine, Kitasato University, Towada, Japan.
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L
Zhou
Faculty of Education, Kyoto University of Education, Kyoto, Japan.
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Ohata
D005504:Food Analysis; D005524:Food Technology; D006801:Humans; D015416:Maillard Reaction; D010455:Peptides / Q000737:chemistry* / Q000494:pharmacology*
D010455:Peptides
ACE inhibitory activity; Antioxidative activity; Bioactivity; Food protein; Functional food; Maillard reaction; Peptide