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Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose
Author(s) -
Hong Xu,
Meng Jun,
Lu RongRong
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6682
Subject(s) - maillard reaction , hydrolysate , xylose , chemistry , browning , casein , hydrolysis , food science , organic chemistry , biochemistry , chromatography , fermentation
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 . CONCLUSION The study shows that the Maillard reaction under appropriate conditions can improve the ACE inhibitory activity of casein hydrolysate effectively. © 2014 Society of Chemical Industry