通过木糖美拉德反应提高酪蛋白水解物的ACE抑制活性。

Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose.

作者信息

Hong Xu, Meng Jun, Lu Rong-Rong

机构信息

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.

出版信息

J Sci Food Agric. 2015 Jan;95(1):66-71. doi: 10.1002/jsfa.6682. Epub 2014 May 6.

DOI:10.1002/jsfa.6682

PMID:24700168

Abstract

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.

摘要

背景

美拉德反应被广泛用于改善食品的功能特性或生物活性。本研究的目的是在酪蛋白水解物-木糖体系中研究美拉德反应对血管紧张素 I 转换酶（ACE）抑制活性的影响。

结果

采用两步水解法制备酪蛋白 ACE 抑制肽。通过在 pH 8.0、110°C 条件下将水解酪蛋白与木糖加热长达 16 小时来制备美拉德反应产物（MRP）。结果表明，游离氨基含量降低（P < 0.05）；然而，由于美拉德反应，褐变强度和 294 nm 处的吸光度增加（P < 0.05）。ACE 抑制活性在 2 小时内大幅提高（从 63.48%提高到 90.23%），这主要归因于 MRP 中的羰基氨缩合反应。